發(fā)布時(shí)間：2018-01-09 10:08

  本文關(guān)鍵詞：廣州五星級(jí)商務(wù)酒店中餐廳及廚房設(shè)計(jì)研究　出處：《華南理工大學(xué)》2014年碩士論文　論文類型：學(xué)位論文

  更多相關(guān)文章： 酒店發(fā)展 餐飲建筑 餐飲業(yè) 廚房設(shè)計(jì) 餐廳設(shè)計(jì)

【摘要】：筆者通過(guò)對(duì)于廣州地區(qū)的五星級(jí)商務(wù)酒店中餐廳和廚房的實(shí)際案列進(jìn)行調(diào)查研究，以及相關(guān)文獻(xiàn)資料的統(tǒng)計(jì)和分析，得出整個(gè)五星級(jí)商務(wù)酒店中餐廳與專屬?gòu)N房的設(shè)計(jì)策略。本文對(duì)于中餐廳的研究主要從餐廳的功能布局，流線設(shè)計(jì)，規(guī)模尺度，室內(nèi)環(huán)境四個(gè)主要的方面對(duì)于具體的設(shè)計(jì)內(nèi)容進(jìn)行探討和總結(jié)。對(duì)于中餐廳廚房的研究和中餐廳一樣，從功能布局，流線設(shè)計(jì)，規(guī)模尺度，室內(nèi)環(huán)境四個(gè)方面進(jìn)行論述。最后，本文就廚房與餐廳這二者的關(guān)系進(jìn)行了研究，具體闡述了廚房與餐廳功能組成，平面布局，豎向關(guān)系，流線設(shè)計(jì)以及面積配比上的關(guān)系。 本文的創(chuàng)新性研究成果主要有以下幾個(gè)方面。一是對(duì)于五星級(jí)商務(wù)酒店中餐廳各部分功能面積配比的研究，通過(guò)實(shí)際案例得出一個(gè)大致的比例。二是對(duì)于中餐廳餐桌尺寸的研究，通過(guò)實(shí)際案例的研究修正了中餐廳圓桌計(jì)算公式。三是對(duì)于中餐廳與廚房面積配比關(guān)系的研究，通過(guò)實(shí)際案例得出餐廚比與中餐廳面積的關(guān)系，同時(shí)根據(jù)廚房的制作工藝推導(dǎo)出相應(yīng)的廚房工藝模塊能夠供應(yīng)的就餐人數(shù)。 首先，，本文在明確了研究的對(duì)象和研究的目標(biāo)之后，科學(xué)提出了本次研究的框架，開(kāi)始進(jìn)行研究。 其次，筆者依托設(shè)計(jì)院的關(guān)系對(duì)于廣州地區(qū)的五星級(jí)酒店進(jìn)行了走訪，依次現(xiàn)場(chǎng)調(diào)研了索菲特酒店，富力君悅酒店，新天河希爾頓酒店的中餐廳廚房，現(xiàn)場(chǎng)聽(tīng)取了酒店后場(chǎng)部門經(jīng)理關(guān)于廚房設(shè)計(jì)管理的經(jīng)驗(yàn)與意見(jiàn)。 之后，筆者通過(guò)設(shè)計(jì)院的關(guān)系以及網(wǎng)絡(luò)文獻(xiàn)資料的收集，對(duì)于廣州市區(qū)內(nèi)的商務(wù)型五星級(jí)酒店進(jìn)行了分析和研究，結(jié)合具體的調(diào)研情況加以對(duì)比和分析，科學(xué)得出一個(gè)系統(tǒng)的總結(jié)結(jié)論。
[Abstract]:The author investigates and studies the actual cases of five-star The Business Inn Chinese restaurant and kitchen in Guangzhou, as well as the statistics and analysis of relevant documents. The whole five-star The Business Inn restaurant and the design strategy of the exclusive kitchen. The study of the Chinese restaurant mainly from the restaurant function layout, streamline design, scale. Four main aspects of indoor environment for the specific design content are discussed and summarized. For the Chinese restaurant kitchen research and Chinese restaurant, from the functional layout, streamline design, scale. Finally, this paper studies the relationship between kitchen and dining room, and expounds the functional composition, plane layout and vertical relationship of kitchen and dining room. The relationship between streamline design and area ratio. The main innovative research results of this paper are as follows: first, the study on the functional area ratio of each part of the five-star The Business Inn Chinese restaurant. Through the actual case to get a rough proportion. Second, the size of the dining table for the Chinese restaurant research. Through the actual case study, the calculation formula of the Chinese restaurant round table is revised. Thirdly, the relationship between the kitchen area ratio and the dining room area is obtained by the actual case study on the relationship between the kitchen area ratio and the Chinese restaurant area ratio. At the same time, according to the kitchen production process, the corresponding kitchen process module can supply the number of diners. First of all, after the research object and the research goal are defined, the research frame is put forward by science, and the research is started. Secondly, based on the relationship of the design institute, the author visited the five-star hotel in Guangzhou, and investigated the Chinese restaurant kitchen of Sofitel Hotel, Fuli Hyatt Hotel and New Tianhe Hilton Hotel in turn. We listened to the experience and opinions of hotel rear-yard department manager on kitchen design management. After that, the author through the relationship between the design institute and the collection of network documents, the commercial five-star hotel in Guangzhou urban area was analyzed and studied, combined with the specific research situation to be compared and analyzed. Science draws a systematic conclusion.
【學(xué)位授予單位】：華南理工大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2014
【分類號(hào)】：TU247

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