The latest Code for Design of Catering Buildings stipulates that:

1. Dining room, dining room and canteen are composed of dining room or canteen, public part, kitchen or pantry and auxiliary parts.

2. The minimum usable area of each hotel, restaurant, canteen, canteen and canteen shall not be less than 1 m2.

3./kloc-The area ratio (hereinafter referred to as kitchen ratio) of restaurants and canteens with more than 0/00 seats should be 1: 1.

4, should also consider the utility room, water supply, heating, refrigeration cycle system, channel, canteen, individual small restaurant, etc.