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Anonymous users2024-01-231. The decoration of restaurants and hotels needs to pay attention to the characteristics of the furnishings themselves, the characteristics of the environment, the hobbies of investors and users, and the national and regional characteristics. 2. Precautions for restaurant and hotel decoration: 1. Practical decorations should first consider their practicality, followed by decoration.
For example, hotel rooms are rest spaces that require heavy, blackout curtains, while restaurants.
Shenzhen Wujue Design tells you the problems to pay attention to in the decoration design of Chinese restaurants: the layout of Chinese restaurants includes the entrance and exit of the restaurant, the space of the restaurant, the seating space, the light, the color tone, the air conditioning, the sound, the standard of dining tables and chairs, and the design of the flow line between customers and employees in the restaurant. First of all, the environment of the Chinese restaurant should create a beautiful, elegant, neat and coordinated artistic effect, so as to leave a good first impression on the guests, increase the image attractiveness of the restaurant, and achieve the purpose of not only enhancing the appetite of the guests, but also satisfying their spiritual needs, so as to improve the economic benefits of the hotel. >>>More
You can carve out part of the living room to make a dining room, and you can make a sliding door or curtain at the kitchen door.
1.Focus on protecting the privacy of our guests.
In a hotel restaurant, it is best not to design a table layout, so that you can see the whole restaurant at a glance, so that the restaurant is unclassy and boring. The hotel restaurant can combine the space through various forms of glass and openwork screens. This not only increases the decorative surface, but also divides the area well, leaving a relatively private space for guests. >>>More
1.The overall style of catering design should be consistent, not blind decoration, only care about the characteristics, if you blindly consider only the personality characteristics, the color matching and decoration will ruin the overall style of the entire restaurant, so as to bring consumers a feeling of disgust, which is counterproductive. >>>More
The division of kitchen functional areas in the catering industry: staple food warehouse, non-staple food, dry goods warehouse, pickling room, pastry, snack room, cold dish room, vegetable primary processing room, meat and aquatic products processing room, garbage room, cutting room, loading area, cooking area, cooking area, catering area, sales, food area, dining area. >>>More