亚洲概念餐厅的概念指南

1、conceptual guidelines for an asian fusion all day dining restaurant亚洲概念餐厅的概念指南table of contents目录introduction and concept简介及概念1 - 2general interior design criteria常规室内设计标准2 - 5show kitchen and buffet concepts展示厨房及自助餐概念6 - 7show kitchen/ workstations equipment guidelines8 - 17and specifications展示厨房/工

2、作服务站设备指南及详述wine and health corner酒类及健康角落18technical services - asiaseptember 2003introduction导言based on present trends and customer demand, the all-out priority is to move away from the traditional coffee shop/ all day dining and to move into new directions that are more flexible in the asian market

3、. creating a lively, contemporary outlet that offers not only food and beverages, but also a true experience.基于目前的趋势及客人的需求，在亚洲市场，抛离传统咖啡厅的模式而转换新的更灵活的趋势是具有优势的。创造一个生动，现代化的餐厅不仅只是提供食物及饮料，还能给你一个真实的体验。the asian fusion will be the main restaurant of the hotel, serving good, fresh and simple food.提供优质，新鲜及简单的

4、食物，亚洲概念将成为 酒店的主题餐厅in short, the asian fusion should be the latest and unprecedented innovative answer to the guests needs for an easygoing restaurant the hotel.简而言之，亚洲概念餐厅将成为酒店最时髦及创新以满足客人简单需要的餐厅。food is no longer simmering for hours in chafing dishes, but is to a maximum freshly prepared in front of

5、 the guest, taking so into consideration individual tastes and preferences. a considerable variety of dishes is on offer, with the variety being increased through different daily specialities, returning on a regular cycle, but offering a returning guest a new experience at each visit, all by offerin

6、g them the same basics and environment.食物不需要在自助餐盘中摆设数小时，而是尽可能的在客人面前当场烹饪，因此更注重个人的口味及选择。菜式品种繁多，通过每天不同的特别推荐，有规律的循环，不仅能每次为回头客提供一种新的体验，更为他们提供同样的品质及环境。the restaurant to be sub divided into different themed zones with simple but stylish materials and colors. (major part being asian focused and smaller part

7、 being western orientated to create the ambience of international” status.)餐厅需分成不同主题区域，装修简洁而现代，色彩分明。（主要部分作为亚洲焦点而较小的部分为西式菜系以创造国际地位的氛围）the software, staff interaction with guests, plays an important role to the success of the new concept. staff training as well as leadership by management will be impe

8、rative.服务，员工与客人的互动，为新概念的成功扮演着重要的角色。员工培训以及管理者的领导能力将是迫切的。the asian fusion: major part of 24-hours f&b offered in the hotel亚洲概念：酒店24小时餐饮服务的重要部分the asian fusion/ all day dining should be a convenient place to have a meal during the day, whether it is buffet at breakfast/lunch/dinner time or a la carte.不

9、论是自助早餐/中餐/晚餐或是散点，全天候餐厅应提供最佳的便利。the asian fusion is a 24-hours f&b offer that aims to deliver meals and drinks round the clock. however, the asian fusion is not intended to be a 24 hour restaurant open all night long: this restaurant is relayed during night time by room service. that is what actually

10、 constitutes the 24 hours f&b offer. room service menu is then based on the asian fusion a la carte menu.亚洲概念餐厅的目的是能24小时为客人提供餐饮服务。这个餐厅是在晚间接替送餐服务的。是真正的24小时提供餐饮服务。送餐服务的菜单是基于亚洲概念散点菜单基础上的。concept概念modern and trendy, lively but comfortable multi-use restaurant, including several serving points with the f

11、ood production centre to a maximum around live and communicative cooking stations.现代与新潮，生动但舒适的多功能餐厅，包括由食品生产中心到现场及交流烹饪服务站的几个服务点。utilization of different loose furniture settings, despite having individual touches according to their sub-zone, can be combined, which is in particular the case for the ta

12、bles, which should have at least one side of 850mm length if rectangular. ideally tables used could be mixed with round tables of 4 to 6 seats and square tables of 900mm side-length. based on an asian fusion concept, the dcor is to show a blend of asian influences, allowing the expression of a unifi

13、ed asia as well as respecting the cultural heritages of the region.利用不同的可移动的桌位设置，根据其分区的独立功能，在特殊桌子需求的情况下，需有边长850mm的矩形桌子。理想桌位布局通常是与4到6个座位的园桌及900mm边长的四方桌混合。基于亚洲概念的观念，装修的格调应展现出亚洲因素的融合，允许亚洲统一的表达方式以及尊重各地区的传统文化。interior design criteria室内设计标准general design总体设计as mentioned above, several different zones are

14、featured, expressing the different cultural influences of asia. all by paying tribute to these rather traditional factors, a purely contemporary design approach should be used, with clear, clean and simple lines, contrasting colors and materials ranging from dark woods, glass, stainless steel and da

15、rk granite to warm and light wood.如上所述，几个不同的地区是具有特色的，表达不同的亚洲文化影响。运用完全现代的设计，清晰，干净及简单，色彩差异及选材从深色木，玻璃，不锈钢及深色调的花岗岩到暖色调及明亮的木材。lighting is a major factor to be taken into consideration, as it sets the mood and gives the outlet its distinct touch and character, especially when zoning is involved.灯具是一个必须考虑到

16、的要素，因为灯光能调整心情并能使餐厅具有独特的格调及个性。access and entrance to the asian fusion all day dining亚洲概念咖啡厅的出口及入口one of the founding principles of the asian fusion concept is to increase patronizing from outside guests by offering innovative concepts in an appealing premise. this objective has to be supported by app

17、ropriate access and efficient signage.其中一个创办亚洲概念餐厅的原则是通过提供创新概念来增加外界客人的光顾。这个目标必须是在适当的方法及高效率的工作支持下才得以达到的。general overview综合概观the guest seating area should be divided in two sections. both sections should have easy access from entrance.客人座位区域须分为两个部分。两部分都必须便于出入。leading principles主要原则: a dining room adap

18、ted to cosy and slightly up market dinners as well as to light and lively lunches and a heavy breakfast setup餐厅适合于舒适且档次稍高的晚餐到份量少且生动的午餐及丰盛的早餐摆设 restaurant zoning should take advantage of natural light and to consider darker areas of the building.餐厅区域须利用自然光的优势并考虑到建筑物的阴暗区域。specific elements to each sec

19、tion每个区域的细节原理: basic wood color wherever it is used采用 木本色(floor, furniture, wall地面，家具，墙壁) furniture color家具色调 lighting scheme灯具配置do not forget smoking (if any) and non smoking areas (layout and exhaust system).不要忘记吸烟及不吸烟区（布局及排气装置系统）smoking section (if any) should not be a disadvantaged area.吸烟区不应设置在

20、不佳的区域multi-level should be envisaged with reasonable concern for customers to move easily around with food or drinks (one or two steps to walk up should be adequate).应重视多层台阶，要关注到客人拿取食物时便于移动的空间（走上一，两层台阶是较适当的）there is no absolute design standard but some guidelines to be integrated by the interior des

21、igner.没有绝对的设计标准但一些指南必须由室内设计师统一协调。general guidelines on furniture家具总指南2-seat square tables should be favour to ensure flexibility especially at breakfast. this feature could account up to 50% -60% of total seating capacity, the rest mixed with round tables.为确保灵活性，尤其是早餐时间，长方桌的座位是首选。它要占到总座位数的50%-60%，其它

22、的为圆桌。fixed furniture should enable proper 4-seat tables combination.固定的家具必须能与4个座位的桌子合并。4 to 6-seat round tables in specified layout.4至6个座位的圆桌在指定的区域内摆设。lighting灯具should benefit from attractive lighting fixtures to sustain a bright atmosphere in the evenings (should be dimmer controlled).应安装漂亮的灯具有利于确保

23、晚间足够明亮的气氛（应为可调节的开关）it is recommended for an experienced lighting consultant to be engaged. could be combined with interior designer.建议雇用富有经验的灯具顾问。可与室内设计结合。cosy western section舒适的西式部分one smaller section or zone should strongly reflect the western spirit, kept in a contemporary look with light wood do

24、minating.一个较小部分或区域必须强烈反映出西方的精神，用浅色调的木保持现代风格。the interior design should be according to western theme. nevertheless it should reflect modern times with clean lines.室内设计必须是以西方为主题。不过它必须是用清晰的线条来反映现代。show kitchen and buffet展示厨房及自助餐show kitchen展示厨房this is the most important piece of hardware, likely to br

25、ing success to the new restaurant. the show kitchen is the pillar of the concept and should be;这是硬件中最重要的一块，很可能为此餐厅带来成功。 展示厨房是这个概念的精髓且必须： carefully conceived and equipped to fit all the needs谨慎地构思并设置适合需求的装备 conceived as a gathering of independent work stations for rational equipment layout and cookin

26、g process把不同功能的工作站集中在一起来安排布局 designed and equipped with full involvement of a leading chef (ideally, the chef appointed to run the restaurant设计及设备涉及到主厨的意见（厨师通常被指定来经营餐厅)show kitchen should be prominently located as the focal point within the dining room.展示厨房作为餐厅的焦点必须设置在显眼的位置。back kitchen and show kit

27、chen organization厨房后勤及展示厨房的架构with the live cooking/ a la minute finishing approach, the entire focus moves out of the production kitchen to right in front of the customer. this obviously requires a complete rethinking of food preparation, storage and use of space.现场烹饪/，将厨房作品的全部展现在客人的面前。这显然要求对食品的准备，贮

28、藏及使用空间进行反思。traditional kitchen space at the back-of-the-house can be reduced and should be used for preparation, e.g. cleaning, pre-cutting, blanchir, or pre-cooking purposes.传统后勤厨房可以简化及用为准备工作，如清洁，备切等用途。work stations concept工作服务站概念the work station concept should help in conceiving an efficient “show

29、” kitchen. it aims to reach the following objective:工作服务站概念可以帮助构思一个有效率的“展示“厨房。它是为了达到以下目的： independence of cooking work: basically, the a la minute cooking results in a one guest/one cook/ one dish operation. cook should be at ease to cook on a clearly independent piece of equipment.烹饪工作的独立性：基本上，现时烹饪

30、是以一个客人/一个厨师/一道菜的操作为结果。 one guest one dish: for obvious organizational reasons, it is not possible to envisage one guest asking for three dishes to be made a la minute at the same time . by three cooks. the “show” kitchen layout is to provide independent workstations.一个客人 一道菜：显然由于架构上的原因，不能想象面对一个客人在同一

31、时间点三道菜来即时烹饪因此要由三位厨师来烹饪。“展示”厨房的设计提供了独立的工作服务站。“show” kitchen layout“展示”厨房设计option选择 1:“workstations” should be conceived as free standing units that can supply themselves from the self storage facilities (under-counter fridge, cooled display) with products for an entire meal period.“工作服务站”应设计成自由站立式空间以

32、便厨师可以在整个烹饪食品期间从贮藏设备拿取食品（在柜台下的冰箱，冷冻陈列室）option 1advantage优势s: this layout makes the customers flow not to be concentrated on one unique counter. customer choice is made station by station, dish by dish. 这个设计可以使客人流动而不是集中在一个柜台。客人可选择各自的服务站，与各自的菜系。 this layout is more lively这个设计更生动.drawback缺点s: technical

33、links are sometimes mandatory between isolated stations and “show” kitchen (exhaust system, water drain, electricity supply, etc.).技术上的因素有时会限制独立的服务站与展示厨房之间的独立（排风系统，排水，供电等） raw or pre-cooked supply may be difficult during peak hours. 在高峰期，造成生与熟的食品供应困难option 选择2: “show” kitchen may consist in one coun

34、ter. however, clear layout in workstation should be visible and efficient in cooking organization.展示厨房可以组成一个柜台，但是，工作服务站内清晰的设计在烹饪架构上必须是明显及高效率的。option 2advantages优势: link to back kitchen for all stations工作台厨房与后勤相联接. common source and supply will be share by all stations.所有工作服务站可分享及使用所有的原材料drawback缺点:

35、sometimes difficult to gather all stations in the same area有时在一个区域很难集合所有工作服务站. sometimes difficult to make independent stations on a same counter. guests may be led to order many dishes at the same time since many cooks and stations are available in front of them.既然有许多厨师和工作服务站，客人可能会在同一时间点几样菜。有时在一个柜台

36、上安排独立的工作服务站比较困难。 we recommend “option 1” 我们推荐“选择1”.work station layout工作服务站设计a work station defines the working place of one cook with all necessary equipment and space to finish his assigned products (during low periods out of main meal hours, several stations may be covered by one cook, but they a

37、re still physically set up as individual stations).一个工作服务站规定一个厨师利用所有必需的设备及空间去完成给他指派的工作（除主餐以外的低峰期，几个工作服务站可由一个厨师来操作，但仍然被设置为单独的工作服务站）therefore, a typical work station will be set for one cook, and shall contain as a minimum requirement因此，为一个厨师设置一个工作服务站，此为最低要求： cold display space for unfinished produce

38、(visible to the guest)冷菜摆设（客人可以看得见的） under-counter refrigerator (depending on quantities of produce required for one meal period for the particular station concerned)柜台下冰箱（视乎有关特殊工作服务站一餐期间所需的食品数量） work surface (space where the chef works the product and plates it for the guest)工作台面（厨房操作食品的地方及客人放盘子的地方

39、）for the hot sections, each individual work station shall further contain the following：烹饪部分，每个独立的工作服务站必须包含以下: specific cooking equipment 指定的烹饪设备(e.g. stove or griddle or wok, etc如炉或浅锅或锅.) plate warmer温盘器 (ideally lowerators, for plates mise-en-place) food warmer在服务台上的保温器 (ideally induction感应式) at s

40、ervice counter (for finished plates to be displayed temporary for pick-up by customer清洁的盘子应放置在保温器上由客人自由拿取)all kitchen equipment is preferably integrated in counter所有厨房设备最好与柜子组合。counter width should be reduced to a maximum 1.20 meters to enable guests and cooks to communicate easily柜台的宽度必须最宽不能超过1.2米以

41、便客人与厨师便于沟通.work station equipment工作服务站设备as mentioned above, the main focus points of the asian fusion all day dining is the hot section/kitchen. the minimum requirements shall include a full asian cooking/woks section as well a western open-range section.如上所述，亚洲概念全天候餐厅的主要焦点是加热部分/厨房。最低要求应包括所有亚洲烹饪/炒锅部

42、分以及一个开放式西餐部分。minimum cooking equipment for a 300-seat outlet is300个座位的餐厅最低的烹饪设备: 2 x 1 open-range/hotplates 开放式/扁平烤盘 1 griddle grill烤台 2 flat grill teppanyaki style铁板烧 1 x 1 wok锅 4 x 2 door under-table fridge两门台下冰箱 3 sinks水槽 1 sandwich unit三文治 ice or refrigerated food displays for each work station每

43、个工作服务站的制冰及放置冷冻食品的冰箱 food warmers (ideally induction) at service counter for each work station每个工作服务站的服务台上的食品保温器（感应式） plate warmer (ideally lowerator, for plates miseen-place)温盘设备 exhaust & glass screen排风装置及玻璃屏风the above are minimum requirements. all hot food shall be produced “a la minute”.以上是最低的要求。

44、所有热菜必须临点烹饪additional, the following hot stations shall also be featured as a minimum requirement in the restaurant另外，在餐厅内的烹饪服务站也必须得以重视: fresh noodles cooking station and soup汤及新鲜面条烹饪服务站. satay grill沙爹烤台 hot dessert station 热甜点服务站(la creperie suggest 2 levels multi-use hot-iron stove建议两层多功能热烤炉)note注意

45、 : these stations should be free-standing. they shall feature as a separate station and not be combined with the other facilities, in order to guarantee focus and correct guest service.这些工作服务站必须是自立式的，其必须是分开的工作服务站而不能与其它设施组合，以便保证集中及纠正客人。we recommend not to use chafin dishes or bain-marie for use in th

46、e traditional sense of buffet service, but preferably ceramic dishes inserted in counter.建议在传统的自助服务上不要在台面上摆放自助餐器皿或加热器，而最好将瓷器皿嵌入柜台里边further all buffet counters/stations shall have incorporated plate lowerators as well as have under-table storage cabinets and water drains, wherever necessary.此外无论是否需要，

47、所有自助餐台/服务站须设有混合红紫外线温盘设备，台下贮藏橱柜及排水沟。workstation equipment specification工作服务站设备详述live a la minute cooking will create the animation for the proposed concept. however new and attractive as it may be, this concept is bound to meet the same demand and expectations as previous old-fashioned buffet. food s

48、hould be available quickly. therefore, cooks should benefit from the fastest cooking equipment available.现场临点烹饪给所建议的概念带来了生机。但是由于它新且吸引人，这个概念超越了以前老式咖啡厅所能达到的同样要求及期望。为了能迅速提供食物，因此，厨师可以从所提供的高效率烹饪设备中受益。given the importance of live cooking, any breakdown of equipment can have dramatic consequences. we there

49、fore recommend to be provided with high quality products featuring a proper maintenance network (with minimum time of spare parts delivery)由于现场烹饪的重要，任何设备的损坏都会造成不良的结果。因此我们推荐的设备必须是高品质的及有维修网络的公司所提供。（配件可以在最短时间内送抵）待添加的隐藏文字内容2open range/ hotplate开放式扁平烤台minimum requirement最低要求 : 2 x single hotplate2个独立式烤盘a

50、s fast cooking is a basic but rewarding requirement of the concept, we strongly recommend induction-heating system regarding hotplates. maximum power recommended.正如快速烹饪是概念的必要基础，我们强力推荐采用最大功率感应-加热系统烤盘。important notice 注意:induction devices require special pans/cookware to work with (iron cored). furthe

51、rmore may vary from one cooking ware to another. for more information on induction devices: 感应装置要求特殊的面板/炊具。应按照此网址查询关于感应装置更多的资料。as mentioned previously, equipment should be integrated into the counter and consist in one single range cooking device per workstation. it is obviously difficult for two co

52、oks to work on a double range device.如先前提及，每个服务站的设备必须归并到柜台并且组成一套独立的烹饪装置。wok炒锅minimum requirement 最低要求: 4 x single wok device4个单独炒锅装置for the same fast cooking reasons, it is strongly recommended to use efficient equipment. induction woks are recommended.基于同样快迅烹饪的原因，强力推荐采用高效率的感应式炒锅。the best performing

53、 devices reach 5 kilowatts, which is a comfortable power level to cook in a show kitchen. as well as hotplate, only compliant cooking ware should be used with induction devices.最佳炊具装置的电力达到5千瓦。烤盘也是，感应装置的炊具应该是最适合的。counter griddle柜式烤台minimum requirement最低要求 : 1 griddle -1个烤台broiler烤盘minimum requirement

54、 最低要求: 1 broiler烤盘exhaust排风装置the exhaust/extraction system is of utmost importance as a “show” kitchen placed in the dining room is bound to generate smoke and odor. the whole success of this concept can be jeopardized if bringing the kitchen in the dining room becomes a nuisance.为控制烟和气味，排风/抽风设备在餐厅内

55、最为重要。由于厨房设置在餐厅内，污烟瘴气会对此概念的餐厅成功造成危害。basic minimum requirements基本要求: exhaust hood is properly sized for capacity for all hot kitchen equipment适合排风量的排风机罩 exhaust system features double shell system inductoventing.* 100% extraction抽风* 75% supply air补充空气 exhaust system should not be noisy须为低噪音排风系统buffet

56、ware自助餐炊具as far as possible, buffet ware (dishes, ramekin, etc.) should match table chinaware design.for hot display, the asian fusion may require flexible and nice looking ceramic dishes with thermostatic heating system. the whole device is harmoniously integrated into the counter.ceramic dishes comply with g/n norms. dishes are available 1/1, , 1/3, and 1/6 ; lids can cover dishes (side , 1/3 and 1/6).自助餐炊具（盘子等）须与餐桌的瓷具设计相配。亚洲概念餐厅需要方便，美观的瓷具且带温控的加热系统。整个装置内