广州五星级商务酒店中餐厅及厨房设计研究

发布时间：2018-01-09 10:08

本文关键词：广州五星级商务酒店中餐厅及厨房设计研究　出处：《华南理工大学》2014年硕士论文　论文类型：学位论文

【摘要】：笔者通过对于广州地区的五星级商务酒店中餐厅和厨房的实际案列进行调查研究，以及相关文献资料的统计和分析，得出整个五星级商务酒店中餐厅与专属厨房的设计策略。本文对于中餐厅的研究主要从餐厅的功能布局，流线设计，规模尺度，室内环境四个主要的方面对于具体的设计内容进行探讨和总结。对于中餐厅厨房的研究和中餐厅一样，从功能布局，流线设计，规模尺度，室内环境四个方面进行论述。最后，本文就厨房与餐厅这二者的关系进行了研究，具体阐述了厨房与餐厅功能组成，平面布局，竖向关系，流线设计以及面积配比上的关系。本文的创新性研究成果主要有以下几个方面。一是对于五星级商务酒店中餐厅各部分功能面积配比的研究，通过实际案例得出一个大致的比例。二是对于中餐厅餐桌尺寸的研究，通过实际案例的研究修正了中餐厅圆桌计算公式。三是对于中餐厅与厨房面积配比关系的研究，通过实际案例得出餐厨比与中餐厅面积的关系，同时根据厨房的制作工艺推导出相应的厨房工艺模块能够供应的就餐人数。首先，，本文在明确了研究的对象和研究的目标之后，科学提出了本次研究的框架，开始进行研究。其次，笔者依托设计院的关系对于广州地区的五星级酒店进行了走访，依次现场调研了索菲特酒店，富力君悦酒店，新天河希尔顿酒店的中餐厅厨房，现场听取了酒店后场部门经理关于厨房设计管理的经验与意见。之后，笔者通过设计院的关系以及网络文献资料的收集，对于广州市区内的商务型五星级酒店进行了分析和研究，结合具体的调研情况加以对比和分析，科学得出一个系统的总结结论。
[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.
【学位授予单位】：华南理工大学
【学位级别】：硕士
【学位授予年份】：2014
【分类号】：TU247

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