27 January 2003
SPECIFIC DESIGN CRITERIA
INTRODUCTION. The following material identifies the specific
needs for each functional area as outlined in the space program. In addition to
textual information, many of the spaces have graphic design guidance in the form
of illustrations of facilities. These figures should not be considered absolute in
their layout. These figures are schematic and are intended to inform the
designer of principles and relationships necessary for proper functioning of the
space. The designer is expected to interpret this guidance and configure the
functional areas according to the needs of the project.
ENTRY. The entry may be an architectural focal point. All site
circulation should clearly lead patrons to this point. Provide walk-off mat to
prevent soil from being brought into the facility. Specific items that should be
considered in the design of the entry are as follows:
Canopies and Weather Protection
enclosure for patrons who arrive in advance of the opening of the facility. In
extreme weather areas, this function can be accomplished in the form of a
vestibule. Canopies are to be included in the gross area of the project at fifty
percent of their actual area and vestibules at their full area. If unusually large
amounts of weather-protected space are required, an increase in the gross area
may be justified.
Menu Boards. Presentation of the menu boards should be a focal
point of the entry sequence. These may be located on the exterior or on the
interior immediately inside the entrance. Provide separate menu boards for the
full service and fast food menus. If a split circulation type queue is used, orient
the menu boards to define the entrance to the appropriate serving line. If
electronic menu boards are used, provide connections for power and data.
HANDWASHING STATIONS. Provide hand washing stations in the
dishwashing, food preparation and serving areas.
PUBLIC TOILETS. Locate public toilets near the entry but do not
interfere with circulation into or out of the building. Public toilets must not be
accessed directly from the dining areas. Warm air hand driers are permitted as
the sole method of hand drying only in toilets that are not used for food service
personnel. Capacity requirements for the public toilets are in the following
Navy & Marine Corps projects use P-80, Planning Criteria for
Navy and Marine Corps Shore Installations category code 722,
"Unaccompanied Personnel Housing-Mess Facilities;"
Army projects use TM 5-810-5 Plumbing and TB MED-530;