酒店员工餐厅设计标准

15-1.00 GENERAL

15-1.00 总则

15-1.01Provide a team restaurant with a minimum floor area of 375 sq. ft (34.8M2) or 1.5 sq. ft. (0.14 M2) per guestroom whichever is greater or (10.76 sq. ft (1.0M2) per team member.

员工餐厅的占地面积至少应为34.8 平方米或者每间客房0.14 平方米，取其中较大者，或者每位员工1.0 平方米。

15-1.02Locate the restaurant adjacent to team member lockers and on an exterior wall to provide windows if possible.

餐厅的位置应邻近员工更衣室和外墙；如可行，应在外墙上设窗。

15-1.03 The team restaurant must be conveniently accessible from the kitchen to facilitate food service.

必须可从厨房无障碍地进入员工餐厅，以方便食品服务。

15-1.04 All food will be pre-prepared in the kitchen. The serving line will be placed along one wall of the cafeteria with sufficient queuing space to avoid obstructing the service corridor. The serving line will consist of tray and utensil pick-up, hot and cold food display with tray slide and beverage service. 应在厨房中事先准备所有食品。打餐线应沿着餐厅的一面墙布置，有充足的排队空间，以避免阻塞服务走廊。打餐线应包括托盘和餐具回拣线、冷热食品陈列柜以及托盘滑柜和饮料服务。

15-1.05 Provide three-foot (900mm) minimum aisle width in seating areas.

座位区的过道宽度至少应为900 毫米。

15-2.00 DOORS, WINDOWS and HARDWARE

15-2.00 门、窗和五金件