详解厨房运筹规划分哪几部分? - 济南商务厨具厂家

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详解厨房运筹规划分哪几部分?

来源:http://www.yaguanchuju.com.cn添加时间:2018-12-03 15:23:17
厨房设备厂家为各位看官简单介绍一下厨房运筹规划工作,主要包括以下几部分:
  The kitchen equipment manufacturer gives you a brief introduction to the kitchen operation planning, which mainly includes the following parts:
  1、经管规划
  1. Economic management planning
  厨房的规划首先取决于经营方式、规格档次、经营规模、主营菜系、服务项目等与经营有关的决策。
  The planning of kitchen first depends on the decision-making related to operation, such as operation mode, specification grade, operation scale, main cuisine department, service items, etc.
  2、厨房位置规划
  2. Kitchen Location Planning
  根据结构面积与基础设施情况,选定厨房的位置。
  According to the structure area and infrastructure, the location of the kitchen is selected.
  厨房设备厂家简述厨房的运筹规划工作
  Kitchen Equipment Manufacturer Briefly Describes Kitchen Operation Planning
  3.厨房与餐厅比例规划
  3. Proportional Planning of Kitchen and Restaurant
  根据经营规模与规格档次,确定餐厅规划,明确厨房与餐厅的位置关系,确定厨房的保证能力。
  According to the operation scale and specifications, the restaurant planning is determined, the location relationship between kitchen and restaurant is defined, and the guarantee ability of kitchen is determined.
  4.厨房工作流程规划
  4. Kitchen Workflow Planning
  从总体上,首先要解析厨房的工作流程。对各种工作流程进出、走向、路线进行规划设计。
  Generally speaking, first of all, the kitchen work flow should be analyzed. Planning and designing the entry, exit, direction and route of various workflow.
  5、区域划分
  5, region division
济南厨房设备
  对厨房有效面积进行各种功能区域的划分,确定厨房的各种工作间的位置、大小、形状。
  The effective area of the kitchen is divided into various functional areas to determine the location, size and shape of various workshops in the kitchen.
  6.确定厨房设计要求
  6. Determine kitchen design requirements
  在现实中,有些经营的规划条W不清晰明确,大多数经营人提出的设备清单只包含主要设备。上述各项明确后,厨房的设计要求也就有了依据,可以汇总出比较明确的厨房设计要求。
  In reality, some business planning W is not clear and clear, and the list of equipment proposed by most operators only contains the main equipment. After the above clarification, the kitchen design requirements will have a basis, which can summarize the more clear kitchen design requirements.
  经营规划、规格档次、莱系餐品、餐厅餐位数量、服务项目等决策性规划属于经营范围,主要由经营人根据餐饮业市场需求运筹决策。这里只对厨房运筹规划中的厨房位置的选择、与餐厅的关系、工作流程、厨房区域与通道设置、提出厨房设计技术要求等内容加以说明。
  The decision-making planning of business planning, specifications and grades, Lai food, restaurant meal size, service items and so on belongs to the scope of business, and is mainly decided by the operator according to the market demand of the catering industry. Here, the selection of kitchen location, the relationship between kitchen and dining room, the work flow, kitchen area and channel setting, and the technical requirements of kitchen design are explained.
  厨房运筹规划是从总体上大致的计划,主要由经营人决策,设计人员要详细了解规划内容,明确意图,提出合理化建议。详细准确的设计则在厨房设计阶段完成。
  Kitchen operation planning is a general plan, which is mainly decided by the operator. The designer should know the planning content in detail, make clear the intention and put forward reasonable suggestions. Detailed and accurate design is completed in the kitchen design stage.
  以上的内容希望能够对大家有更多的了解,有需要济南厨房设备、济南商务厨具的客户们,为您提供优质的产品货源,详情点击网站咨询:http://www.yaguanchuju.com.cn
  The above content is hoped to provide you with more information. Customers who need Jinan kitchen equipment and Jinan commercial kitchen utensils can provide you with high quality products. For more information, click on the website for consultation: http://www.yaguanchuju.com.cn.