DG 1110-3-106
I. Interior Design.
H. Furniture.
Durable tables and chairs must be provided. Furniture
(1) For recommendations, see Figure 4-68. For
should withstand food and drink spills, be easy to
example color schemes called out in the figure, see the
wash, and resist cigarette burns. A mixed seating
Appendix.
arrangement consisting of two- and four-place
rectangular tables, four-place booths, and six-place
round tables should be provided to accommodate
(2) For general guidance on interior design, see DG
various sizes of customer groups. (Figures 4-66 and
1110-3-122.
4-67).
J. Criteria.
Table 4-18 lists outline criteria for designing snack bars
and vending areas.
Table 4-18 Criteria for Snack Bars and Vending Areas.
Space Criteria
12 s.f. per seat; 20 s.f. per vending machine
Area
9 ft. minimum
Ceiling Height
Reference: TM 5-809-1, Structural Design
Floor Loading
Environmental
Thermal
Temperature, maintained operation
Relative humidity
Outside air required/person
Air changes
Air movement
Air pressure
Air filtration efficiency
Lighting
30 fc. (maintained)
General lighting level
50 fc. (maintained)
Serving lighting level
Required
Daylighting
STC 45
Enclosing sound wall rating:
Absorptive
Sound reflectance: Ceiling
Reflective
Walls: Front
Reflective
Side
Absorptive, NRC 25 (minimum)
Back
Absorptive, NRC 25 (minimum)
Floor
Service Criteria
Electrical
110 V
Power
Clock control as programmed
Signal (low voltage)
4-82
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