UFC 4-722-01
27 January 2003
Requirements.
Facilities must conform to minimum requirements of Americans with
5-5
QUEUE. Design the entry to lead directly to the queue. Single
queues should be not less than 1.2 meters (4 feet) wide and double queues
should be not less than 2.1 meters (7 feet) wide. When the queue is adjacent to
the dining area use a screen to separate entering patrons from the dining area.
5-6
SIGN-IN/CASH COLLECTION STATION. Allot space for a sign-
in/cash collection station for meal payment and equipment with a sign-in/cash
collection station for the purpose of identifying personnel and receiving payment
for fixed price meals.
5-7
CASHIER STATIONS. Locate the cashier station to accommodate
the method of identification and payment. The actual construction of the cashier
station should allow for a courtesy panel on all sides and standard tray slides.
Refer to Figure 6-11. Design should consider pricing, payment, queue layout,
equipment and required utilities. Locate stations dependent on the payment
method as follows:
Itemized pricing/a la carte method: will be after the patron makes
their selections.
Full price method: will be determined by the local command, either
before or after patron selections.
5-8
DINING AREA. The dining area is the principal function in the
facility. Issues of particular importance are as follows:
5-8.1
Space Division. Facilities with larger dining areas should be
capable of being subdivided by plan or partition to close-off portions during off-
peak serving periods. This approach also helps to reduce the ambient noise
generated by patrons and facilitates maintenance.
5-8.2
the quality of the dining experience is gained by separating the eating area from
all other facility functions. This prevents the serving or dishwashing process
noise from disturbing diners. Give careful consideration to acoustical treatment
and visual screening between these spaces.
5-8.3
Seating. Seating should be composed of two-person and four-
person tables and booths. Local commands may use partitions or dividers to
create sub-groupings of tables. If this approach is taken, these sub-groupings
should be on the perimeter of the space and the central portion of the space
5-2
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