希尔顿酒店-餐饮设计标准.pdfVIP

希尔顿酒店设计和施工标准 第 6 节餐饮 6a. RESTAURANT 餐厅 6b. SPECIALITY RESTAURANT 特色餐厅 6c. LOUNGE / BAR 酒廊 / 酒吧 6d. LOBBY BAR 大堂酒吧 6e. GRAB-N-GO 可外带小吃店 1 叶予舜 5/9/2018 1:18:33 下午 希尔顿酒店设计和施工标准 第 6a 节 餐厅 6a-1.00 GENERAL 6a-1.00 总则 6a-1.01 All hotels must have at least one multi-service, 3-meal restaurant. Gracious, elegant, and comfortable dining rooms each with its own decorative theme and ambience. The restaurant is usually very elegant, with particular menu specialties. The size of the restaurant is market driven but in no case shall the total number of restaurant seats be less than 75 seats. 所有酒店必须设有至少一个可提供一日三餐的多服务餐厅。用餐室优雅而舒适，每间 都有自己的装饰主题和环境。餐厅一般应高雅考究，可提供特色佳肴。餐厅的规模应 由市场需求决定，但在任何情况下餐厅的座位总数不得少于75 个。 6a-1.02 Where only one multi-service restaurant is within a hotel, consideration should be given to creating distinct areas for general dining, breakfasts and fine dining. 如果酒店中只有一个多服务餐厅，则应考虑分别为一般用餐、早餐和高档用餐提供区 域。 6a-1.03 Provide Maitre ds stand located at entrance. Maitre ds stand must be compatible with the interior design of the room. 在入口处设迎宾台。迎宾台必须与房间的室内设计相协调。 6a-1.04 The location of the restaurant shall, where possible, be on the street or lobby level and have direct access to the kitchen. Provide direct exterior access for the general public. 如可行，餐厅位置应设在街道或大堂楼层，有直接通往厨房的通道。设置通往公共区 2 叶予舜 5/9/2018 1:18:33 下午 希尔顿酒店设计和施工标准 的直接外部通道。 6a-1.05 Provide a Hilton breakfast buffet in the multi-service 3-meal restaurant. Buffet must be able to be closed of or concealed when it is not in use. 在多服务3 厅提供一个希尔顿自助早餐台。早餐台应可在不使用时关闭或隐蔽。 6a-1.06 Buffet unit or exhibition cooking counter must have all necessary equipment specified by kitchen consultant and approved by the Operator and Hilton Hotels Corporation. Buffet cou