E s t i m a t e 600 meals served.
A t 80% occupancy, 300 meals/sitting, requires 375
(375 seats x 80% occupied = 300 meals)
D i n i n g R o o m Area: 375 x 15 = 5,625 s.f. (high standard)
1 0 persons/minute (governed by cashier)
E s t a b l i s h number of cashiers based on time for service,
a n d overalI number of meals to be served.
Allow 20-24 linear feet of serving counter/cashier.
Allow 20 s.f. area
for each linear foot of serving
S i z e of service area to be provided in kitchen for table
s e r v i c e should be equivalent to cafeteria service above.
3 - 2 . 4 BASIC EQUIPMENT NEEDED: Tables, chairs, booths, carpet.
3-2.5 REQUIREMENTS OF SUB-SPACES WITHIN MAIN SPACE
3-2.5.1 Serving Counter:
C a f e t e r i a Serving counter may also be planned
f o r use as waitress service area in the evening.
3-2.5.2 Cafeteria Planning:
Straight line systems. Most
e c o n o m i c a l of space and equipment.
Multiple straight line counters
n e c e s s a r y for large dining room.