Dining spaces and dining arangements Dining spaces in
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Dining spaces and dining arangements Dining spaces in catering premises differ with; 1. The characterstics & the number of users 2. The aim of the catering systems 3. The type of the establishment
n In commercial catering establishments, besides the menu itself, its presentation & service, the dining hall must have a comfortable athmosphere & should be attractive. n Th most important charater in a dining area is that the space is designed so that the customer feels in his home.
n n n The form & proportion, the material, constructional characteristics, harmony of colors and the amount of light are the effects to make feel the uses comfortable.
n In the dining areas some speacial spaces can be designed by: Partition walls n Lavel diffrences on floor surfaces. n Landscape elements n
The architectural quality of the space is a criterion for the hospitality approach of the establishment
n In a dining hall, the concept of atmophere or climate covers: – The visual atmosphere – Acoustic atmosphere – Heating characteristics (atmosphere) depending on personal comfort.
n In organizational catering system, functionality & simplicity are the main characteristics for the dining halls. n The dimensions and the number of spaces are determined according to the characteristics & the quantities of the users. n For example in university catering system, dining halls for students & the personel are designed seperately according to their capacity.
Life cycle of dining halls Depends on the main characterictics of the decoration concept. n Traditional ethnic restaurants dining halls may survive approximately 10 years n Others may survive only 3 or 5 years n
n The equipments of the dining space are Tables, n Chairs n Counters n And their arrangements n
n SEATING ARRANGEMENTS IN DINING SPACES n The first criterion for seating arrangements is the suitable circulation in dining halls. n In the self-service restaurants the circulation areas should be designed so that two people can pass without disturbing each other.
Seating arrangements n Table & chairs (mobile seating arragements) Seperate tables Combined / extended tables Table & Seat units
Seating arrangements n Booths & benches (Fixed seating) Traditional four seater booth Straight runs & turned counters Curved bays & circular bays
Seating arrangements n Counters (fixed seating) U bends interior seating Serpentine
Seating arrangements n Banquet Layouts Refectory banquets Roundtable banquets
Space requirements of different catering facilities n Table space requriements dining halls
Seating arrangements SPACE REQUIREMENTS IN DINING AREAS Facor determining the space requirements in dinig areas. n – – Service type Time of eating Dining arragements Fee of the meal (in commercial units) There is a relation between the eating time & the dimension of dining space and this affects the fee of the meal.
Seating arrangements n Service type is also affecting the space requirement: In waiter service……all space is used for dining area. In self-service………a part of the space is equipped by service counters & circulation areas get larger.
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