酒店设计标准.doc

单 元 10 食品与生产 International Design Standards 食品生产 主题 目 录 页数 一般要求··········································1 食品服务规划—通则································2 空间规划··········································3 施工要求—通则····································7 符合法规与设计标准································9 厨房设备·········································10 厨具材料与工艺···································10 厨房烟罩与排烟道消防要求·························11 机电/空调·········································12 给排水············································14 电···············································16 收发·············································17 粗处理···········································18 高低温冷库·······································19 干货贮存·········································20 非食品类贮存······································21 酒类贮存··········································21 厨师冷库··········································22 粗加工（鱼、肉、家禽）·····························23 预加工区··········································23 冷类食品加工区····································24 热类食品加工区····································25 肉类加工区·······································26 烤面包房··········································27 零点食品生产线····································28 食品领取区········································29 风味餐厅厨房····································30 自动餐区········································31 服务员柜台······································31 服务酒吧台······································32 外包餐厅········································34 宴会准备········································34 宴会饮品柜台····································34 宴会分菜········································35 制冰生产—主厨房·································36 洗锅区···········································37 洗餐具区·································