남미음식 전문점 창업 시 필요한 모든 메뉴얼위 매장의 주방 가구 배치는 조리라인 뒤로 작업라인 뒤로 저장공간을

배치하여 작업자들의 동선이 꼬이지 않도록 설계를

하였고 2단작업대에 상부선반을 두어 수납 공간을 확보

하였고 식기세척기를 배치해 보다 편한 세척이 가능 하도록 설계 하였습니다.

매장 내부 홀 설계는 고객이 보다 편.하게 이용할 수 있게 샐러드바를 배치 하여 , 인건비도 줄이고 

고객의 만족도를 높일 수 있게 설계 하였으며 , 키호스크를 배치 함으로써 인건비 절감에 초점을 맞춘 설계 입니다

구내식당 전문점 창업 시 필요한 모든 메뉴얼위 매장의 주방 가구 배치는 조리라인 뒤로 작업라인 뒤로 저장공간을

배치하여 작업자들의 동선이 꼬이지 않도록 설계를

하였고 2단작업대에 상부선반을 두어 수납 공간을 확보

하였고 식기세척기를 배치해 보다 편한 세척이 가능 하도록 설계 하였습니다.

매장 내부 홀 설계는 고객이 보다 편.하게 이용할 수 있게 샐러드바를 배치 하여 , 인건비도 줄이고 

고객의 만족도를 높일 수 있게 설계 하였으며 , 키호스크를 배치 함으로써 인건비 절감에 초점을 맞춘 설계 입니다

Above are all the manuals necessary for starting a steamed seafood restaurant. The store's kitchen furniture is arranged with storage space behind the cooking line and behind the work line.

Designed for the convenience of single kitchen workers

Storage space was secured by placing an upper shelf on the two-tier workbench.

It was designed to make cleaning more convenient by placing a dishwasher.

The interior hall design of the store places a salad bar so that customers can use it more conveniently, thereby reducing labor costs. 

It is designed to increase customer satisfaction and focuses on reducing labor costs by placing keyhosks.

The arrangement of kitchen furniture in the above store allows storage space behind the cooking line and behind the working line

It is designed so that the workers' movements do not get twisted

Then, place the upper shelf on the two-stage work table to secure storage space

It is designed to be cleaned by placing a washing table.

The design of the hall inside the store reduces labor costs by arranging salad bars for customers to use more conveniently

It is designed to increase customer satisfaction, and it focuses on reducing labor costs by deploying keyhorses

The above canteen is designed to work efficiently by arranging cabinet worktops,

and six gas ranges are divided to help with cooking,

and materials can be trimmed in the pre-processing space.

The above canteen is designed to help cook meat

by placing a meat season, and a dishwasher

and dish dryer are arranged to allow dish processing and drying for hygienic use.

The above canteen is designed to help cook sundaeguk

because it has a soup range, and a gas stove and a gas

fryer are arranged to efficiently work,

and a space for storing multi-stage shelves is designed.

The above canteen is designed to efficiently work

by placing a wall shelf on a two-stage work table

and to help with cooking using a topping table refrigerator.

The above canteen is designed to operate efficiently by arranging a gas

low range and a gas two range, and a dish dryer

and a dishwasher are divided to provide convenience in handling dishes.

The above canteen is designed to cook efficiently by arranging a four-hole gas stove

and a gas griller, and a knife cutting board sterilizer is arranged

so that knives and cutting boards can be used hygienically.