文档介绍：后场
Back-of-House
Section Back Of House 后场
General 概述
Service Corridors/ Banquet Corridors 服务走道/宴会厅后场走道
Kitchen Food Preparation and Support 厨房备餐及辅助区
Employee Facilities, Human Resources and Support 员工设施、人力资源和支持区
Laundry and Housekeeping 洗衣房及客房服务部
Engineering Services Area 工程部
Fire and Life Safety 消防及人身安全
Back Of House 后场
General 概述
Refer to the Facilities Program which gives area guidelines and Departmental Flow Chart showing facilities relationships and <Supplementary Design Guidelines> for circulation spaces and reference layouts.
参见《设施计划》中的区域概要和显示各设施之间关系的“部门流程图”,以及《补充设计指导》中的流通区域和参考平面布置。
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Service Corridors / Banquet Corridors 服务走道/宴会厅后场走道
The Main Service Corridors and Banquet Service Corridors should be 3M wide and all Secondary Service Corridors 2M wide minimum.
主要服务走道和宴会服务走道必须为3 米宽,所有次要服务走道最小为2 米宽。
Walls to be masonry protected with continuous (high and low) buffer railings, at skirting and at 1M off FFL. Protective guards to be used at all corridor corner intersections. Refer to IHG BOH Finishes Boards in Appendix ‘C’.
在踢脚和装饰地面上1 米处,安装连续(高和低)的缓冲扶手,以保护墙体。所有走道拐角交汇处,都必须安装保护角。参见附件C 中的《IHG 后场饰面表》。
Kitchens Food Preparation & Support 厨房备餐及辅助区
(a) General:概述
Locate Kitchen for efficient and beneficial utilization of hotel staff and equipment. Consider the relationships of Restaurants, Ballroom(s), Receiving Dock, Service Elevators, Lounges, Meeting Rooms, and Employee Dining, Room Service and Executive Lounge.
厨房的位置必须有利于提高酒店员工的工作效率,及各种设备的方便使用。必须考虑餐厅、宴会厅、收货平台、服务电梯、休息厅、会议室、和员工餐厅、客房送餐服务及行政酒廊之间的相互关系。
Provide mercial quality food production facilities and equipment to meet International and governing jurisdictional requirements. Design with a high priority for efficiency, sanitation, safety, low maintenance, and durability appropriate to the demands of use.
根据国际及当地法规要求,必须采用商业等级的食品加工设施设备。设计应采用高效率、卫生清洁、安全、低维护成本、持久耐用的设施设备。
Consolidate food production facilities so that major functions are maintained w