From the point of view of theory and practice, the design area of Chinese kitchen should be larger than that of western kitchen. However, due to the differences between China and the West in the process of social development, different social concepts and different standard requirements for the production environment have also brought different kitchen area distribution ratios. Modern western civilization has generally realized that spacious and comfortable working conditions can produce high-quality products in batches, so the design of hotel kitchens in western countries is completely matched with restaurants in terms of area, temperature and lighting, and the kitchen area plus other backstage facilities generally accounts for about 50% of the whole dining area. However, in the layout of Chinese restaurants, the traditional concept is often to leave the space with the smallest area and the worst floor conditions to the kitchen. However, with the change and renewal of people's social concepts, the understanding of the production and living environment is also changing. In recent years, some modern kitchens have begun to notice the influence of production environment on production efficiency and product quality, so in order to create a spacious and comfortable working environment for staff, the design of kitchen area has also been changed.

1. Determine the kitchen area with the number of people dining as the parameter.

It is a widely used method to determine the kitchen area with the number of diners as the parameter in restaurant design. Using this method, the larger the dining scale, the smaller the kitchen area per capita. This is mainly because the area occupied by the auxiliary rooms and aisles in the small kitchen cannot be reduced too small in proportion.

2. Determine the kitchen area according to the total dining area.

According to the area of dining room or canteen, determine the area ratio of dining room to kitchen, food warehouse and bathroom. In general, except the auxiliary rooms, the kitchen area should be 40%-50% of the dining room area, accounting for about 2 1% of the total dining area. Of course, there must be some flexibility when determining the kitchen area according to this ratio. This is because each hotel has different catering orientation, grade, function, materials, production technology, high equipment and available space, so it should be handled flexibly according to the specific situation.