Design: Dining Facilities - index
Design: Dining Facilities - ufc_4_722_010001
Unified Facilities Criteria (UFC) - ufc_4_722_010002
Foreword - ufc_4_722_010003
Contents - ufc_4_722_010004
Contents - Cont'd - ufc_4_722_010005
Contents - Cont'd - ufc_4_722_010006
Contents - Cont'd - ufc_4_722_010007
Chapter 1 Introduction - ufc_4_722_010008
Definitions - ufc_4_722_010009
Typical Serving Line Configurations
Chapter 2 Planning Factors
Staffing
Force Protection
Chapter 3 Design Objectives
Use of Natural Light
Sustainable Army
Chapter 4 general DEsign Criteria
Lands Scape Design
Building Envelope and Exterior Finishes
Dining Areas
Structural Column Locations
System Concept
Exhaust Hoods
Fly Fans (air curtains)
Utility Access
Fire Protection Systems - ufc_4_722_010026
Lighting - ufc_4_722_010027
Vibration
HVAC Coordination
Electrical Coordination - ufc_4_722_010030
Public Address System - ufc_4_722_010031
Furniture and Furnishings/Collateral Equipment
Chapter 5 Specific Design Criteria
Cashier Stations
Bussing Provisions
Soup & Salad Bar
Carbonated Beverage Storage
Bakery
Table 5-1 Loading Berths Per Facility Size
Navy/Marines
Table 5-2 Locker Quantities for Staff Lockers
Chapter 6 Figures
Figure 6-1a - Space Program - Navy
Figure 6-1 b Space Program - Navy
Figure 6-1c Space Program - Navy
Figure 6-1d Space Program-Army
Figure 6-2 Achitectural Finishes
Figure 6-3 Overall Dining Facility Flow Schematic
Figure 6-4 Table Sizes and Clearances
Figure 6-5 National Plan of Serving Line for Small Dining facility
Figure 6-6 Notinal Plan of Serving Line for Medium Dining Facility
Figure 6-7 Notinal Plan of Double Serving Line for Large Dining Facility
Figure 6-8 Notinal Plan of Fast Food Serving Line
Figure 6-9 Notinal Plan of Single Beverage Serving Line
Figure 6-10 Notinal Plan of Double Beverage Serving Line
Figure 6-11 Notinal Plan of Cashier Station
Figure 6-12 Support Area Dishwashing and Utensil Washing Flow Diagram
Figure 6-13 Diswashing National Plan for Small Dining Facility
Figure 6-14 Diswashing National Plan for Midium Dining Facility
Figure 6-15 Diswashing Circular Type
Figure 6-16 Diswashing National Plan Flight Type
Figure 6-17 National Plan Utensil Washing
Figure 6-18 National Plan of Mechanical Utensil Washing
Figure 6-19 Food Preparation Areas Flow Concept Diagram
Figure 6-20 National Plan of Kitchen for Small Dining Facility (Pot Cookery)
Figure 6-21 National Plan of Kitchen for Small Dining Facility (Ovens and Kettles)
Figure 6-22 National Plan of Kitchen for Midium Dining Facility
Figure 6-25 Vegetable Preparation Area Flow Concept Diagram
Figure 6-26 Notional Plan of Typical Vegetable Preperation
Figure 6-27 Bakery Area Flow Concept Diagram
Figure 6-28 National Plan of Typical Bakery
Figure 6-29 Storage Areas Flow Concept Diagram
Figure 6-30 national Plan of Typical Storage Areas
Figure 6-31 Loading Dock Criteria
Figure 6-32 Support Areas Flow Concept Diagram
Figure 6-33 Door in Kithen Area
Figure 6-34 Double Doors at Diswashing Station
Figure 6-35 Miscellaneous Guard Rail Locationals and Corner Guards
Figure 6-36 Serving Line Tray Slide
Figure 6-37 Cold Storage Slab Insulation
Figure 6-38 Sump Drain Pan Type
Figure 6-39 Sump Drain Tile Type
Figure 6-40 Disher Duct Vent
Figure 6-41 National Plan of Scatter System Serving Line
Figure 6-42 National Plan of Horseshoe Shaped Serving Line
Figure 6-43 National Plan of Tee Shaped Serving Line
Fgure 6-44 Notional Plan of Sawtooth Shaped Serving Line
Appendix A References - ufc_4_722_010088
Appendix A References - Cont'd - ufc_4_722_010089
Appendix A References - Cont'd - ufc_4_722_010090
Appendix A References - Cont'd - ufc_4_722_010091
Non-Goverment Publications - ufc_4_722_010092
Non-Goverment Publications - Cont'd - ufc_4_722_010093
Design: Dining Facilities - ufc_4_722_010001
Unified Facilities Criteria (UFC) - ufc_4_722_010002
Foreword - ufc_4_722_010003
Contents - ufc_4_722_010004
Contents - Cont'd - ufc_4_722_010005
Contents - Cont'd - ufc_4_722_010006
Contents - Cont'd - ufc_4_722_010007
Chapter 1 Introduction - ufc_4_722_010008
Definitions - ufc_4_722_010009
Typical Serving Line Configurations
Chapter 2 Planning Factors
Staffing
Force Protection
Chapter 3 Design Objectives
Use of Natural Light
Sustainable Army
Chapter 4 general DEsign Criteria
Lands Scape Design
Building Envelope and Exterior Finishes
Dining Areas
Structural Column Locations
System Concept
Exhaust Hoods
Fly Fans (air curtains)
Utility Access
Fire Protection Systems - ufc_4_722_010026
Lighting - ufc_4_722_010027
Vibration
HVAC Coordination
Electrical Coordination - ufc_4_722_010030
Public Address System - ufc_4_722_010031
Furniture and Furnishings/Collateral Equipment
Chapter 5 Specific Design Criteria
Cashier Stations
Bussing Provisions
Soup & Salad Bar
Carbonated Beverage Storage
Bakery
Table 5-1 Loading Berths Per Facility Size
Navy/Marines
Table 5-2 Locker Quantities for Staff Lockers
Chapter 6 Figures
Figure 6-1a - Space Program - Navy
Figure 6-1 b Space Program - Navy
Figure 6-1c Space Program - Navy
Figure 6-1d Space Program-Army
Figure 6-2 Achitectural Finishes
Figure 6-3 Overall Dining Facility Flow Schematic
Figure 6-4 Table Sizes and Clearances
Figure 6-5 National Plan of Serving Line for Small Dining facility
Figure 6-6 Notinal Plan of Serving Line for Medium Dining Facility
Figure 6-7 Notinal Plan of Double Serving Line for Large Dining Facility
Figure 6-8 Notinal Plan of Fast Food Serving Line
Figure 6-9 Notinal Plan of Single Beverage Serving Line
Figure 6-10 Notinal Plan of Double Beverage Serving Line
Figure 6-11 Notinal Plan of Cashier Station
Figure 6-12 Support Area Dishwashing and Utensil Washing Flow Diagram
Figure 6-13 Diswashing National Plan for Small Dining Facility
Figure 6-14 Diswashing National Plan for Midium Dining Facility
Figure 6-15 Diswashing Circular Type
Figure 6-16 Diswashing National Plan Flight Type
Figure 6-17 National Plan Utensil Washing
Figure 6-18 National Plan of Mechanical Utensil Washing
Figure 6-19 Food Preparation Areas Flow Concept Diagram
Figure 6-20 National Plan of Kitchen for Small Dining Facility (Pot Cookery)
Figure 6-21 National Plan of Kitchen for Small Dining Facility (Ovens and Kettles)
Figure 6-22 National Plan of Kitchen for Midium Dining Facility
Figure 6-25 Vegetable Preparation Area Flow Concept Diagram
Figure 6-26 Notional Plan of Typical Vegetable Preperation
Figure 6-27 Bakery Area Flow Concept Diagram
Figure 6-28 National Plan of Typical Bakery
Figure 6-29 Storage Areas Flow Concept Diagram
Figure 6-30 national Plan of Typical Storage Areas
Figure 6-31 Loading Dock Criteria
Figure 6-32 Support Areas Flow Concept Diagram
Figure 6-33 Door in Kithen Area
Figure 6-34 Double Doors at Diswashing Station
Figure 6-35 Miscellaneous Guard Rail Locationals and Corner Guards
Figure 6-36 Serving Line Tray Slide
Figure 6-37 Cold Storage Slab Insulation
Figure 6-38 Sump Drain Pan Type
Figure 6-39 Sump Drain Tile Type
Figure 6-40 Disher Duct Vent
Figure 6-41 National Plan of Scatter System Serving Line
Figure 6-42 National Plan of Horseshoe Shaped Serving Line
Figure 6-43 National Plan of Tee Shaped Serving Line
Fgure 6-44 Notional Plan of Sawtooth Shaped Serving Line
Appendix A References - ufc_4_722_010088
Appendix A References - Cont'd - ufc_4_722_010089
Appendix A References - Cont'd - ufc_4_722_010090
Appendix A References - Cont'd - ufc_4_722_010091
Non-Goverment Publications - ufc_4_722_010092
Non-Goverment Publications - Cont'd - ufc_4_722_010093
