The first consideration area of theme hotel and catering design is the lobby, which is the embodiment of the overall image of theme hotel and catering. In general, the design and decoration of theme hotel and dining hall should follow the following four principles:
First, the area of the theme hotel and dining hall should be proportional to the total number of guest rooms of the whole theme hotel and dining hall
The design of theme hotel and dining hall should be combined with the scale of the whole project. It is not that many people think that the larger and higher the theme hotel and dining hall is, the more elegant it is. In fact, the hall with too large area will not only increase the decoration and operation costs, but also appear extremely desolate, which is not conducive to the operation of theme hotel and dining.
Second, the decoration style of theme hotel and dining hall should be consistent with the positioning and types of theme hotel and dining hall：
Theme hotel and catering design must start from the overall style orientation. Therefore, no matter which type of theme hotel and catering, the interior decoration style should be consistent with its own theme hotel and catering orientation and type. For example, holiday theme hotel and catering should highlight the characteristics of relaxation and leisure, while the business atmosphere of theme hotel and catering should be stronger The artistic and personalized atmosphere of fashion theme hotels and restaurants should be more intense.
Third, the theme hotel and catering flow line should be reasonable
Whether the design channel streamline of theme hotel and catering is reasonable or not affects the quality of theme hotel and catering to a great extent. In the design, we should strictly distinguish the two kinds of streamline to avoid the intersection of guest streamline and service streamline. Streamline confusion will not only increase the difficulty of management, but also affect the atmosphere of the front desk service area.
Fourth: we should leave the best position for the guests, and leave the position without lighting, irregularity and no benefit to the theme hotel and catering backcourt.