General Standards for Hotel Restaurants

The hotel restaurant has general regulations and principles, with most of the regulations being important in the hotel kitchen, and the principles of table arrangement inside the restaurant being of high importance.
Standards:
• The model of tables and chairs is chosen according to the restaurant’s decoration and does not have a specified standard.
• Restaurant tables are placed with a distance of 1.30 meters and a height of 78 to 90 centimeters, depending on the space.
• Restaurant chairs are placed in an area of 1.5 to 2.5 square meters.

Table Arrangement Principles:
The chosen model of the table and cover items in formal ceremonies and receptions for special guests and simple and informal parties vary based on interior design and different tastes. Tables are decorated with clean tablecloths, knives, forks, a few flowers, and other design items.
• A large plate for serving the main course
• A small plate for serving soup
• A small plate for serving salad
• A spoon and fork for serving dessert
• A soup spoon
• A dining fork
• A salad knife
• A dining spoon
• A dining knife
• A salad fork
• A napkin
• A glass

Table Setting Methods:
Breakfast Table:
The plate is placed in the center, with the spoon, knife, and glass on the right side. The fork, napkin, and bread are placed on the left side, 2 to 2.5 centimeters from the edge of the table.
Lunch Table:
The main plate is placed in the center, with the salad and soup plates inside it. The spoon, fork, and knife are placed on the right side, and the glass and napkin are placed on the left side of the table.
Dinner Table:
The main plate is placed in the center, with the salad and soup plates inside it. The spoon, fork, and knife are placed on the right side, and the glass and napkin are placed on the left side of the table. Candles are usually used during dinner service.

Hotel Kitchen:
• The hotel kitchen is arranged in cells with large kitchen equipment blocks.
• Fire extinguishers should be placed in several areas, especially near cooking equipment.
• The height of electrical switches and outlets is 40 centimeters (with a grounding system and waterproof cover).
• The area of the restaurant hall should be at least 1.5 square meters per room.
• The width of the walkways between equipment is 100 centimeters.
• The area of the hotel kitchen should be 10 square meters per employee.
• The standard height for placing the stove is 92 centimeters.
• The area of the washing area is 10% of the kitchen area.
• The area of the cooking area is 8% of the kitchen area.
• Cooking surfaces should have a hood system.
• The height for placing the sink is 72 centimeters.
• The width for placing the sink is 60 centimeters.