企业食堂改造策略研究  

Transformation Strategy of Enterprise Canteen

作　　者：朱海 ZHU Hai

机构地区：[1]中国昆仑工程有限公司沈阳分公司

出　　处：《城市建筑空间》2024年第8期75-77,共3页Urban Architecture Space

摘　　要：企业食堂包括餐厅和后厨,餐厅需注重色彩搭配和动线规划,提升就餐体验;后厨需符合安全生产流程,包括存储、粗加工、精加工、烹饪、备餐、餐具清洗消毒等功能区。每个区均需保持干净卫生,确保食品安全。以某企业食堂建设改造项目为例,从食堂平面布置入手,探讨餐厅和后厨的平面规划,以为相关企业食堂改造提供参考。Enterprise canteens include restaurants and kitchens.Restaurants should pay attention to color matching and flow planning to enhance the dining experience;The kitchen should comply with the safety production process,including storage,rough processing,fine processing,cooking,meal preparation,tableware cleaning and disin-fection and other functional areas.Every area needs to be kept clean and hygienic to ensure food safety.Taking the construction project of a certain enterprise canteen as an example,starting from the layout of the canteen,this paper explores the layout planning of the canteen and kitchen,providing reference for the renovation of relevant enterprise canteens.

关 键 词：企业食堂 餐饮建筑 改造设计 餐厅 后厨 

分 类 号：TU247.3[建筑科学—建筑设计及理论]