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| 這樣的自助餐廳裝修很受歡迎！ |
| 瀏覽次數：3150次 更新時間：2017-01-31 09:41:54 |
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自助餐廳設計與其他餐飲形式不同，由于可以根據自己的口味喜好自由選擇菜肴、于是自助火鍋店、自助中餐廳、自助西餐廳等在大部分城市里如雨后春筍般的發展起來。自助火鍋更可以親自烹調，這種靈活自由的就餐方式受到廣大消費者的喜愛。 The cafeteria is different from other forms of food, because according to their own tastes and preferences of free choice of dishes, so Hot pot shops, self-service restaurant, buffet buffet restaurant in the city as the most developed like bamboo shoots after a spring rain. Self-service chafing dish can be cooked in person, this kind of flexible and free way of eating is loved by the consumers. 在自助餐廳設計上應注意： Attention should be paid to the design of the cafeteria: 第一.自助餐廳的內部空間設計風格應簡介明快、寬敞、明亮。一般就餐區的布置采取開敞或半開敞的分布格局，為使選擇食物的客戶來回走動不會發生碰撞，餐廳的通道比一般其他形式的餐廳的通道要寬，如此大大加快客戶就餐的效率。 First, the interior space design style should be brief, spacious and bright. The general layout of the dining area to take the distribution pattern of open or semi open, in order to make food choices customers back and forth without collision, the restaurant general channel than other forms of restaurant channel should be wide, so efficiency greatly accelerate the customer dining. 第二.在自助餐廳裝修設計的平面布局上，須注意與其他形式餐廳的區別。一般來講要設置的專門區域有：熟食陳列區、半成品食物陳列區、甜點、飲料及水果陳列區、專門存放碟盤餐具的自助服務臺區域等，以方便客人就餐時拿取。 Second. In the layout design of the cafeteria, we must pay attention to the difference with other forms. Generally speaking to the specialized regional settings are: food display area, display area, semi-finished food, drinks and dessert fruit display area, specialized storage dish tableware self-service area, convenient to take guests to dinner. 第三.自助餐廳裝修設計的桌椅設置一般以普通坐席為主，當然也可以根據需要設置柜臺式席位。 Third. The cafeteria renovation design of the tables and chairs set up in general ordinary seats, of course, can be set up according to the needs of the counter seats. 第四.各個不同的自助餐廳裝修設計風格應該有自己的特色和個性。 Fourth. The different styles of decoration design should have their own characteristics and personality. 第五.自助餐廳設計裝修的檔次定位應根據餐廳所處地理位置及當地的消費群體來設定。 Fifth. The level of design and decoration of the cafeteria should be set according to the location of the restaurant and the local consumer groups. |
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