初尺复尺注意事项(The first ruler to pay attention to the matter).docVIP

初尺复尺注意事项(The first ruler to pay attention to the matter).doc

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初尺复尺注意事项(The first ruler to pay attention to the matter)

初尺复尺注意事项(The first ruler to pay attention to the matter) 1) design preparation and kitchen dimension measurement 1. Design preparation (1) first of all, before measuring the kitchen, you should ask the client for some ideas about the design of the cabinet. What material to choose? What color do you like? Want the ambry how to put? The need for cabinet functions and so on. (2) know the various items and sizes of the kitchen, such as refrigerators; A gas stove. Smoking machine; The microwave oven. Sterilize the cupboard; Electric rice cooker. The washing machine. Other things, etc. (3) secondly, according to the companys production, delivery, installation and other aspects of the possible situation to ask the customers opinion. Can you install a large cabinet? Can the cabinet be installed at the window? Can complex cabinets be produced? After installation, the effect is consistent with the customers expected value. (4), again use their professional knowledge, considering the factory production process, proposed to the customers opinions, put forward some proposals and reasonable point, guide customers with professional attitude to give up some unreasonable and unrealistic ideas, do both can meet the requirements of customers, and cabinet design, production, delivery, installation and so on all can go smoothly, achieve the goal of coordination with customers. (5) finally, should introduce ambry of design to the customer (especially the more complex shaped ark) of the production, after installation of the desired effect, let the customer to ambry have a preliminary identification, delivery is to avoid to produce needless issue after installation. 2. Kitchen dimension measurement The size of the kitchen is the most basic ambry design basis, in the design process must be comprehensive, fully and reasonably consider may affect the ambry in the kitchen to deliver customers to use a variety of factors, such as the structure of the kitchen, channel width and height, kitchen a

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