本文關鍵詞：廣州五星級商務酒店中餐廳及廚房設計研究　出處：《華南理工大學》2014年碩士論文　論文類型：學位論文

  更多相關文章： 酒店發(fā)展 餐飲建筑 餐飲業(yè) 廚房設計 餐廳設計

【摘要】：筆者通過對于廣州地區(qū)的五星級商務酒店中餐廳和廚房的實際案列進行調(diào)查研究，以及相關文獻資料的統(tǒng)計和分析，得出整個五星級商務酒店中餐廳與專屬廚房的設計策略。本文對于中餐廳的研究主要從餐廳的功能布局，流線設計，規(guī)模尺度，室內(nèi)環(huán)境四個主要的方面對于具體的設計內(nèi)容進行探討和總結。對于中餐廳廚房的研究和中餐廳一樣，從功能布局，流線設計，規(guī)模尺度，室內(nèi)環(huán)境四個方面進行論述。最后，本文就廚房與餐廳這二者的關系進行了研究，具體闡述了廚房與餐廳功能組成，平面布局，豎向關系，流線設計以及面積配比上的關系。 本文的創(chuàng)新性研究成果主要有以下幾個方面。一是對于五星級商務酒店中餐廳各部分功能面積配比的研究，通過實際案例得出一個大致的比例。二是對于中餐廳餐桌尺寸的研究，通過實際案例的研究修正了中餐廳圓桌計算公式。三是對于中餐廳與廚房面積配比關系的研究，通過實際案例得出餐廚比與中餐廳面積的關系，同時根據(jù)廚房的制作工藝推導出相應的廚房工藝模塊能夠供應的就餐人數(shù)。 首先，，本文在明確了研究的對象和研究的目標之后，科學提出了本次研究的框架，開始進行研究。 其次，筆者依托設計院的關系對于廣州地區(qū)的五星級酒店進行了走訪，依次現(xiàn)場調(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)場聽取了酒店后場部門經(jīng)理關于廚房設計管理的經(jīng)驗與意見。 之后，筆者通過設計院的關系以及網(wǎng)絡文獻資料的收集，對于廣州市區(qū)內(nèi)的商務型五星級酒店進行了分析和研究，結合具體的調(diào)研情況加以對比和分析，科學得出一個系統(tǒng)的總結結論。
[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.
【學位授予單位】：華南理工大學
【學位級別】：碩士
【學位授予年份】：2014
【分類號】：TU247

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本文編號：1400976