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Dining Facilities

by Eric G. Mion U.S. Cost, Inc. Last updated: 12-28-2009

OVERVIEW The to pic o f dining and fo o d service co vers a vast array o f facility types and o peratio ns fro m fast fo o d kio sks to cafeterias and finedining restaurants. The Dining Facilities described here represent an o peratio n geared to wards feeding a large number o f peo ple relatively quickly. There are multiple metho ds to acco mplish these functio ns, and speed and vo lume do no t preclude patro n co mfo rt o r fo o d quality.

Within This Page Overview Building Attributes Emerging Issues Relevant Codes and Standards Major Resources

Given the high-vo lume o f turn-o ver in these facilities, they are o ften pro grammed in a campus enviro nment o r as part o f a larger building o r co mplex o f buildings. As such, Dining Facilities sho uld generally be gro uped with o ther co mmunity o r so cial functio ns within the campus o r co mplex. The fo o d service space-type page describes a similar functio n that is a sub-space o f a larger facility where as this page describes a dedicated building/o peratio n.

He alt h C are Facilit ie s

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Land Po rt o f Ent ry Lib rarie s

BUILDING AT T RIBUT ES

O f f ice B uild ing

A. Funct ional Design Fact ors

Parking Facilit ie s R e se arch Facilit ie s Unacco mp anie d Pe rso nne l Ho using ( B arracks) Ware ho use

Since there are multiple design appro aches to achieving the basic facility functio n, certain basic o peratio nal decisio ns must be made prio r to initiating design: Number o f peo ple to be served Meal schedule and duratio n Payment style Fo o d delivery and eating metho do lo gies PDFmyURL.com

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SPAC E T YPES D ESIG N D ISC IPLIN ES PR O D UC T S & SYST EMS

Any additio nal functio ns acco mmo dated in the specific facility In these types o f facilities, payment style typically co mprises two o ptio ns: Cafeteria style. Patro ns pay a set meal price upfro nt at a check-in statio n and cho o se fro m predetermined o ptio ns.

A la carte. Patro ns pick up individual menu items and pay fo r the specific items selected o r by weight at a check-o ut statio n at the exit o f the serving area.

The fo o d delivery and eating metho do lo gies affect the size and layo ut o f the facility. Dining facilities may acco mmo date mo re than o ne o f the fo llo wing metho do lo gies: Serving Line o r Statio n. Patro ns cho o se fro m predetermined o ptio ns o ff o f serving lines o r statio ns such as ho t bar line, salad bar, deli bar, pizza bar, taco bar, etc. Fo o d may be packaged fo r co nsumptio n in the facility o r fo r takeo ut. Payment can be either cafeteria style o r a la carte.

Sho rt o rder. Patro ns o rder items fo r custo m preparatio n. Fo o d may be packaged fo r co nsumptio n in the facility o r fo r takeo ut. Payment can be either cafeteria style o r a la carte.

Takeo ut. Patro ns cho se fro m asso rted prepackaged items that may range fro m sandwiches and pizza to full meals. Payment is typically a la carte.

Other o peratio nal facto rs that affect the design include the menu, the staffing plan, the delivery cycles, and the bussing plan.

B. Space Types and Building Organiz at ion Once the o peratio nal co nsideratio ns have been determined alo ng with o ther standard facility planning facto rs, the fo llo wing spaces can be sco ped and laid-o ut: Entrance Lo bby. The size is primarily determined by the number o f perso nnel to be served.

Queue. The queue is the space between the entrance lo bby and the serving area and is determined by the serving capacity, the serving metho do lo gy, and the payment style.

Serving Area. The serving area acco mmo dates o rdering and delivery o f fo o d to patro ns and is determined by the fo o d delivery metho do lo gy and the payment style. The design o f the serving area impacts the serving capacity and must be co o rdinated with the queue and dining area.

Cashier Statio n. The cashier statio n acco mmo dates patro n payment, and the co nfiguratio n, lo catio n and number o f statio ns are determined by the number o f peo ple served, fo o d delivery metho do lo gy, and the payment style. Payment o ptio ns (cash, credit, pre-paid meal cards) must be determined prio r to design.

Dining Area. The dining area acco mmo dates patro n eating and relaxatio n. It is determined by the number o f perso nnel to be served and meal schedule and duratio n as expressed by turno ver/serving capacity and seating capacity. The design must also be co o rdinated with the fo o d delivery metho do lo gy and bussing appro ach.

Turno ver/Serving Capacity. Turno ver is the number o f times a dining area seat is o ccupied during a given perio d. Turno ver drives the serving capacity, which is the number o f patro ns PDFmyURL.com

served within the set meal duratio n. The serving capacity is used to size the functio nal elements o f the dining facility to ensure that the required number o f patro ns can be served in the meal duratio n.

Seating Capacity. Seating capacity is determined by co nsidering the required serving capacity and the serving metho do lo gy. The seating capacity is used to size the dining area.

Kitchen and Preparatio n Areas. The kitchen and all fo o d preparatio n areas are determined by the number o f peo ple to be served, the fo o d delivery metho do lo gy, the menu, the bussing style and the sto rage capacities.

Dish/Po t-Washing. The dish- and po t-washing areas are determined by the number o f perso nnel to be served, bussing co nsideratio ns, the fo o d delivery metho do lo gy, and the menu.

Sto rage. Sto rage areas acco mmo date sto cks o f subsistence (co nsumables) and no nsubsistence, e.g., tableware, cleaning supplies. The areas are determined by analysis o f the menu, the number o f perso nnel to be served, and the defined delivery cycles.

Lo ading Do ck. The lo ading do ck must be co o rdinated with sto rage requirements.

Also plan suppo rt areas to acco mmo date staff and administrative needs and any o ther facility functio ns. Trash and garbage remo val and recycling can also have a significant impact o n Dining Facility design and systems sho uld be determined prio r to design.

Organize the facility to fo ster efficient flo w o f peo ple, materials, and wo rk activities. Visually and aco ustically separate patro n functio ns fro m fo o d preparatio n and cleaning functio ns. The relatio nship amo ng the vario us sto rage, preparatio n, co o king, serving, and cleaning functio ns must be carefully studied to o ptimize wo rk flo w and efficiency. Keep travel distances sho rt and minimize cro sso ver o f circulatio n paths. Plan fo r vario us serving styles.

The dining area represents the co nclusio n o f the patro n pro cess o f arrival, queuing, serving, and payment. To the extent po ssible, separate seated patro ns fro m the co ngestio n and mo vement o f arriving and departing patro ns.

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Sample bubble diagram for a dining facility.

C. Design Considerat ions Key design go als and co nsideratio ns fo r Dining Facilities include the fo llo wing: Flexibility. Planners and designers sho uld reco gnize that future reno vatio ns, additio ns and expansio ns o f the facility are likely.

Aesthetics and Visual Image. The dining experience represents a break in the patro n'₏™s day. Its design sho uld pro vide a visual respite as well. The designer sho uld pro vide an PDFmyURL.com

aesthetic and visual image in keeping with the recreatio nal functio ns o f the facility.

Develo p Architectural Character. Create an appealing enviro nment thro ugh interesting plan areas, spatial vo lumes, and o ther design elements. If o utdo o r dining is pro vided, co nsider the effect o n bo th the facility layo ut and design character.

Menus. The main menu bo ard is a fo cal po int o f the entry. Individual serving lines and statio ns will have their o wn menu, and the design and lo catio n o f the menu bo ard will depend o n the serving metho do lo gy.

Natural Light. The admissio n o f natural light is extremely impo rtant in dining areas, but direct sunshine o n dining patro ns can be unco mfo rtable and distract fro m a po sitive dining experience. Carefully co o rdinate the dining area, the glazing design, and the building o rientatio n to acco mmo date these go als.

Quality Wo rk Enviro nment. Ensure quality building systems, adequate emplo yee facilities, easily accessible safety devices, and preventio n o f entry by vermin and insects.

Sanitatio n, Durability, and Maintainability. The design sho uld acco mmo date cleaning and maintenance in high-wear areas, including fo o d preparatio n, dishwashing, and po t- and panwashing areas.

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EMERGING ISSUES Dining Facilities may be stro ng candidates to functio n as emergency shelters fo r the co mmunity o r campus they serve. The dining area is typically a large o pen space necessary fo r gro up shelter, and the fo o d service co mpo nent is a critical asset. Designing the facility to remain o peratio nal after an emergency incident will significantly affect the pro ject budget and requires classifying the building to meet higher o ccupancy catego ries and increasing the emergency backup po wer requirements.

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RELEVANT CODES AND STANDARDS Standard federal and state building co des apply, as appro priate. Also review and co mply with the fo llo wing:

Depart ment of Def ense Fo o d Co de, latest editio n, U.S. Department o f Health and Human Services, Public Health Service, Fo o d and Drug Administratio n NFPA 9 6 , Standard fo r Ventilatio n Co ntro l and Fire Pro tectio n o f Co mmercial Co o king Operatio ns, Natio nal Fire Pro tectio n Asso ciatio n UFC 4-722-0 1, Dining Facilities UL 710 , Exhaust Ho o ds fo r Co mmercial Co o king Equipment, Underwriters Labo rato ries BACK TO TO P

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MAJOR RESOURCES WBDG Space Types Fo o d Service, Office

Organiz at ions and Associat ions Fo o dservice Co nsultants So ciety Internatio nal BACK TO TO P

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