UFC 4-722-01
27 January 2003
CONTENTS
Page
Paragraph
1-1
PURPOSE AND SCOPE
1-1
1-2
CANCELLATION
1-1
1-3
DISTRIBUTION OF RESPONSIBILITIES
1-1
1-3.1
Navy
1-1
1-3.2
Army
1-1
1.3.3
Air Force
1-2
1-3.4
Marine Corps
1-2
1-4
DEFINITIONS
1-2
1-4.1
Typical Serving Line Configurations
1-3
2-1
FOOD SERVICE PLANNING
2-1
2-1.1
Number of Personnel to be Served
2-1
2-1.2
Time for Meals
2-1
2-1.3
Seating Capacity
2-1
2-1.4
Payment and Identification
2-1
2-1.5
Menu Selection
2-1
2-1.6
Procurement and Restocking Procedures
2-1
2-1.7
Bussing
2-1
2-1.8
Staffing
2-2
2-1.9
Trash and Garbage Removal and Recycling
2-2
2-2
SIZE OF FACILITIES
2-2
2-3
SPACE PROGRAM
2-2
2-4
PRELIMINARY COST ESTIMATING
2-2
2-4.1
Sustainability
2-2
2-4.2
Force Protection
2-3
2-5
ADAPTATION OF EXISITNG FACILTIES
2-3
3-1
INTRODUCTION
3-1
3-2
BUILDING SITE
3-1
3-2.1
Separation of Service Functions
3-1
3-2.2
Patron Circulation
3-1
3-2.3
Development of a Visual Image
3-1
3-3
PUBLIC SPACES
3-1
3-3.1
Separation of the Dining Area
3-1
3-3.2
Development of Architectural Character
3-1
3-3.3
Use of Natural Light
3-2
3-4
FOOD SERVICE SPACES
3-2
3-4.1
Functional Planning
3-2
3-4.2
Design for Flexibility
3-2
3-4.3
Quality Work Environment
3-2
3-4.4
Design for Durability and Maintenance
3-2
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