27 January 2003
FOOD SERVICE PLANNING. The specific design criteria
presented later in this UFC were developed based upon food service policies and
Number of Personnel to be served.
Navy & Marine Corps. Use P-80, Planning Criteria for Navy and
Marine Corps Shore Installations category code 722,
"Unaccompanied Personnel Housing-Mess Facilities."
Air Force. Use Air Force Handbook AFH 32-1084, Facility
Time for Meals. The local command determines duration of meal
periods. Army times for meals are noted in AR 30-22, Army Food Service
Seating Capacity. Seating capacity is determined by the total
number of patrons to be served divided by the turnover rate. Turnover rates
can vary according to the size of facility and seating capacities. The standard
turnover rate is 3 in a 90-minute meal period. For Army facilities, see TI-800-01,
Design Criteria for seating requirements.
Payment and Identification. Design will be determined by the
method used to identify patrons and collect payment.
Menu Selection. All menus are determined by the local command.
However, the general policy is that all personnel are offered the choice of a fast
food/short order menu as well as a full course menu.
Procurement and Restocking Procedures. Facility design for the
Army and Navy must recognize operational requirements for storage of
provisions and non-provisions based upon sustainment periods. Sustainment
periods for the Air Force will be determined by USAF Services web site at
Bussing. The choice of contract/staff bussing or patron self-
bussing is the option of the local command. All facilities are to be designed to
accommodate both modes of bussing. Bussing carts should be screened from
view of the dining area.