酒店管理会所 酒店设计标准食品饮料储藏室.pdfVIP

希尔顿酒店设计和施工标准 第 18 节 食品饮料储藏室 18-1.00 GENERAL 18-1.00 总则 18-1.01 All food and beverage deliveries are checked and weighed at the receiving area by the receiving clerk before they are moved to the food and beverage storerooms. Food and beverage items are kept either on steel shelving in open racks, in boxes in the screened- in bulk storage area or in cold storage in the refrigerators or freezers. 所有食品和饮料在转到食品饮料储藏室之前，均应由收货员在收货区检查并称重。食品 和饮料保存在开架的钢制货架、带筛眼大型储藏区中的箱子或者冰箱或冷库中的冷藏储 藏区中。 18-1.02 Food and beverage storage must be laid out by the kitchen planning consultants and approved by Hilton Hotels Corporation. 食品和饮料储存方案必须由厨房规划顾问设计并由希尔顿酒店集团批准。 18-1.03 Food and beverage storerooms must have a minimum clear ceiling height of 9 ‘-0 ‖ (2.7m). 食品饮料储藏室天花板净高至少应为2.7 米。 18-1.04 Food storage areas must be centrally located between the receiving area and the preparation area, but separate from the chef ‘s coolers and banquet prep area. 食品储藏区必须位于收货区和取菜区之间的中间，但与厨房冷库和宴会取菜区分开。 18-1.05 Liquor and wines are kept in a separate locked storeroom with a cool area for wine storage. 白酒和葡萄酒保存在单独的上锁储藏室中，储藏室设有供储藏葡萄酒的冷藏区。 1 叶予舜 1/30/2012 10:44:11 PM 希尔顿酒店设计和施工标准 18-1.06 Liquor storage areas should be located adjacent to the primary service circulation and reasonable proximate to the receiving area. Convenient access to liquor storage must be available from the banquet service corridor, the lounge and the kitchen service bar. 酒类储藏区应位于主服务流通区附近，并应相当靠近收货区。必须可从宴会服务走廊、 酒廊和厨房服务吧方便地进入酒类储藏区。 18-1.07 The beverage dispensing equipment room should be centrally located to the required dispensing points. 饮料配给设备室应位于所需配给点的中央。 18-1.08 Bulk unprepared food both dry and refrigerated, must be stored separately from issued and prepared food. 大量未加工食品（包括干食品和冷冻食品）的存放必须与发放和已加工食品分开。 18-1.09 Provid