Which of the following measures can be adopted in the zoning design of restaurant layout?

The functional division of restaurants refers to the spatial layout of restaurants, which is closely related to the specific location, business nature and tourist market of restaurants. Usually a restaurant has three functional spaces:

Function 1: Dining space

Dining space refers to the area where customers eat in the restaurant, which is the main part of the restaurant space and accounts for the largest proportion of the space. Dining space can be divided into hall and private room.

Function 2: Public space

Public space refers to the space in the restaurant where customers can have activities and enjoy, such as facade, hall, transition space leading to dining area, rest area, telephone room, cloakroom, bathroom, etc. In addition, it also includes some garden architectural sketches, such as pools and rockeries.

Function 3: Service Space

Service space refers to the necessary space for restaurants to provide services for their guests, such as cashier, business office, sound control room, service channel, meal preparation room, disinfection room, linen room and so on. Some restaurants integrate catering and entertainment, so the service space also includes the performance area, such as the stage and the corresponding dressing room.