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Food Service

SPACE TYPES

by WBDG Staff Last updated: 06-02-2009

Aut o mat e d D at a Pro ce ssing : Mainf rame Aut o mat e d D at a Pro ce ssing : PC Syst e m C hild C are C linic / He alt h Unit C o nf e re nce / C lassro o m

OVERVIEW The Fo o d Service space type includes cafeterias, sandwich sho ps, co ffee sho ps, fast fo o d retail, and o ther fo o d services that invo lve the preparatio n and handling o f fo o d items fo r the co nsumer. Fo o d Service space types are distinguished fro m o ther spaces where fo o d may be vended (such as emplo yee lo unges) by the health and sanitatio n requirements related to the handling o f unpackaged fo o d pro ducts and/o r pro cessing o f no ndispo sable dishware.

C o urt ho use : C o urt ro o m C o urt ho use : Enhance d O f f ice C o urt ho use : Jud icial C hamb e r Firing R ang e Fo o d Se rvice G e ne ral St o rag e He aring R o o m Jo int Use R e t ail Lab o rat o ry: D ry Lab o rat o ry: We t Lib rary Lig ht Ind ust rial Lo ad ing D o ck Lo b b y

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CO MMENT O N T HIS PAGE BO O KMARK AND SHARE RELAT ED RESO URCE PAGES

Aesthetic Challenges

At rium Aud it o rium

LO G IN

Aesthetic Opportunities Within This Page Overview Space Attributes Relevant Codes and Standards Major Resources

Air Barrier Systems in Buildings Energy Efficient Lighting Facility Performance Evaluation (FPE) VIEW ALL RELAT ED (10 )

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VIEW RESO URCE PAG E INDEX

SPACE AT T RIBUT ES Unique to the Fo o d Service space type is a flo o r plan that must acco mmo date several distinct areas, each with specialized equipment and HVAC requirements. These areas include: fo o d pro ductio n, service, and dining; receiving and sto rage; and space fo r general circulatio n and o ther suppo rt areas. The integratio n o f these systems sho uld also facilitate pro per cleaning and sanitatio n o f all spaces where fo o d is handled.

Typical features o f Fo o d Service space types include the list o f applicable design o bjectives elements as o utlined belo w. Fo r a co mplete list and definitio ns o f the design o bjectives within the co ntext o f who le building design, click o n the titles belo w.

Aest het ics Dining Areas: These areas typically can include entry, waiting, seating, and co ndiment suppo rt. These areas will typically be designed fo r co nsumer co mfo rt and will include aesthetic features such as ambient lighting and durable finishes. A clear circulatio n plan within and aro und the dining areas will allo w fo r simultaneo us circulatio n o f patro ns and PDFmyURL.com

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Lo b b y Mail C e nt e r O f f ice Parking : B ase me nt Parking : O ut sid e / St ruct ure d Parking : Surf ace Physical Fit ne ss ( Exe rcise R o o m) Place o f Wo rship Plaz a Privat e To ile t Ware ho use D ESIG N D ISC IPLIN ES PR O D UC T S & SYST EMS

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Funct ional / Operat ional Service Areas: Service areas typically include the tray service lines, co unters, packaged go o ds display, beverage dispensing, check o ut, and service ware dispensing.

Receiving and Storage Areas: These areas typically include dedicated fo o d service do cks, general dry go o ds sto rage, ventilated sto rage, and refrigerato r and freezer sto rage (premanufactured mo dular units with integrated shelving). Design fo r a live lo ad o f 150 LB/SF in these areas.

General Support Areas: Suppo rt areas can include but are no t limited to areas where little fo o d pro ductio n is taking place such as administratio n and staff areas fo r the dietician and manager o ffices, pro curement and budget o ffices, staff lo ckers and to ilets, staff lo unge, and staff dining areas.

Sanitation and HVAC Requirements: The sanitatio n system fo r the Fo o d Service space type generally will include the fo llo wing areas o f specialized equipment: dish wash, po t wash, garbage dispo sal, and janito r service. To ensure heat and o do rs asso ciated with fo o d preparatio n and handling do no t permeate thro ugho ut the building, this space type requires a 20 % increase in co o ling capacity abo ve building shell and co re pro visio ns, and a separate air return. Kitchen areas will have their o wn air handler units and dry chemical system ho o ds.

In fo o d pro ductio n areas, pro vide ducted exhaust (welded black steel co nstructio n) to all co o king equipment ho o d vents with filter systems at discharge to reduce co o king o do rs. Fo r mo re info rmatio n, see Co mmercial—Kitchen Ho o ds.

Occupancy Group: Occupancy classificatio n fo r the Fo o d Service space type is Assembly Occupancy A2, with sprinklered pro tected co nstructio n and 2 hr. separatio n fro m o ther o ccupancies and GSA Aco ustical Class X space where no isy o peratio ns are lo cated. See also WBDG Secure / Safe—Plan fo r Fire Pro tectio n .

Product ive Food Production Areas: Fo o d pro ductio n areas generally refer to preparatio n, co o king, pantry, and bakery areas. Equipment typically fo und in fo o d pro ductio n areas includes: mo dular refrigerato r/freezer unit, a co o king sectio n with eight burner range, bro iler, salamander, deep-fat-fryer, ro asting o ven, steam kettles, steam co o kers, mixer, po t rack, slicer, can o pener, scale, knife rack, co o k's table, spice bin, utensil shelves, ho t fo o d tables, mo bile dish sto rage and a baker sectio n with baker's bench, mo bile bins, wo rktables, scale, mixer, bo wl do ll, tilting steam kettle, lighted o ven, batch warmer, can o pener, do ugh divider, do ugh ro ller, humidified pro o f bo x, po wer sifter, utility carts, dish carts, pastry sto ve, and bread slicer.

Example Program The fo llo wing is a representative building pro gram fo r the Fo o d Service space type.

FOOD SERVICE / CAFETERIA D e scrip t io n

Q t y. SF

Sp ace

Sum

Te nant

Te nant PDFmyURL.com

Te nant O ccup iab le Are as

Each R e q ' d . Act ual SF

C ust o me r Are as 1

2080 2080

Condiment Areas

4

50

200

Service Line (2- 35ft lines)

1

1197

1197

Public Toilets (Male)

1

120

120

Public Toilets (Female)

1

120

120

K it che n 1

200

200

Bakeshop

1

200

200

Cold Foods

1

106

106

Vegetable Preparation

1

120

120

Range/Grill

1

400

400

St o rag e Are a

7,282

456

Receiving

1

56

56

Common- Dry

1

240

240

Refrigerated

1

160

160

C le aning Are as

399

Dish and Truck Wash

1

230

230

Pot Washing

1

60

60

Trash

1

109

109

Emp lo ye e Are as

440

Manager

1

120

120

Lockers

2

40

80

Toilets

2

60

120

Employee Dining

1

120

120

1

114

114

114

6,152

6,152

Te nant Usab le Are as

1.18

1,026

Meat Preparation

Tenant Suite

USF

3,717

Dining Area (200 seats)

O f f ice

Usab le Fact o r

7,282 PDFmyURL.com

Example Plans The fo llo wing diagram is representative o f typical tenant plans.

Example Const ruct ion Crit eria Fo r GSA, the unit co sts fo r Fo o d Service space types are based o n the co nstructio n quality and design features in the fo llo wing table (PDF 71 KB, 8 p g s ) . This info rmatio n is based o n GSA's benchmark interpretatio n and co uld be different fo r o ther o wners.

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RELEVANT CODES AND STANDARDS The fo llo wing agencies and o rganizatio ns have develo ped co des and standards affecting the design o f Fo o d Service space types. No te that the co des and standards are minimum requirements. Architects, engineers, and co nsultants sho uld co nsider exceeding the applicable requirements whenever po ssible.

P-10 0 , Facilities Standards fo r the Public Buildings Service , GSA Internatio nal Building Co de PDFmyURL.com

UFC 3-19 0 -0 7N Fo o d Service Equipment Operatio n and Maintenance BACK TO TO P

MAJOR RESOURCES WBDG Building Types Educatio nal Facilities, Federal Co urtho use, Health Care Facilities, Office Building, Research Facilities Design Objectives Functio nal / Operatio nal—Acco unt fo r Functio nal Needs , Functio nal / Operatio nal—Ensure Appro priate Pro ducts/Systems Integratio n, Secure / Safe—Plan fo r Fire Pro tectio n , Secure / Safe —Ensure Occupant Safety and Health Products and Systems Sectio n 23 28 13: Co mmercial—Kitchen Ho o ds

Organiz at ion and Associat ions Natio nal Clearing Ho use fo r Educatio nal Facilities, Reso urce Lists: Fo o d Service Facilities

Publicat ions Architectural Graphic Standards, 11th Edition by Charles Ramsey and Haro ld Sleeper. New Yo rk, NY: Jo hn Wiley & So ns, Inc., 20 0 7.

Design and Layout of Foodservice Facilities, 3rd Edition , by Jo hn Birchfield. New Yo rk, NY: Jo hn Wiley & So ns, Inc., 20 0 8 .

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