16 APRIL 2004
Provide menu boards whose design supports the dining room character. Do not use
menu boards supplied to advertise commercial products.
Refer to Chapter 6 for technical details for food service areas.
Provide electric outlets along both counters.
Provide a data port connection for the point-of-sale system.
Natural gas for cooking is preferred.
Soft drink conduits are to be provided under the slab, originating from food storage
The HVAC system is to be sized for odor control and negative pressure.
Exhaust hoods should supply make-up air equal to 80 percent of the exhaust.
24-Hour dedicated electrical circuit is to be provided for an alarm system.
The lighting level should be 70 -100 FC.
See Chapter 6 for Specialized Requirements.
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