The results of the inspection and measurement of the micro environmental air quality in dining halls show that there exists an obvious link between the air quality in dining halls and the customer flow capacity, and at the peak dining time we observed an obvious over-standard increase of bacterium amount in the air with the rise of the customer flow capacity.

Comparison of air conditioning modes in summer for restaurants in high-rise buildings;

Evaluate a utilization state for installation of restaurant by using system simulation;

This Papers will take a Chinese Restaurant - A restaurant in a three-star hotel in Chengdu as a sample, it attempts to explore how to improve the quality of the restaurant staff training.