UFC 4-722-01
27 January 2003
should be composed of non-fixed furnishings to promote maximum flexibility. For
specific design guidance on furnishings and spatial arrangement see figure 6-7.
5-8.4
Bussing Provisions. All facilities must accommodate both self-
bussing and staff-bussing procedures. Therefore, all facilities are required to
provide a soiled dish window from the main exit area to the dishwashing area.
Provide an acoustically sealed and attractive appearing covers to close the
window when not in use. The method of providing staff bussing may be in the
form of remote tray carts located in the dining area or by bussing carts pushed
throughout the facility by bussing personnel. Whatever the method of providing
bussing, shield cart traffic in and out of the dishwashing area to prevent this
activity from disturbing the patrons.
5-9
SERVERY. Serving food is handled by one or more methods
including Full Menu Food Line, Speed/Fast Food Line/Combination Line, Soup &
Salad Bar, and Beverage Stations. The type of service must be coordinated with
the individual DoD service and local command.
5-9.1
Full Menu Food Line. The full menu food line must have the
capability for serving various menu items including grilled foods, foods held and
served from a hot food table, cold foods such as salads and desserts,
sandwiches and so forth. For examples of layouts and equipment selections,
refer to figures 6-5 through 6-8. This line must be immediately adjacent to the
kitchen to permit rapid transfer of fresh products from the kitchen to the line.
Include back-up refrigeration and food warming cabinets in the wall behind the
serving line. These units are best utilized as roll-in/roll-through/pass-through
units (between kitchen and serving line). Sneeze shields over serving counters
are required. The serving line should be designed to allow for maximum
customer turnover utilizing minimum amount of labor. Good equipment
placement, space planning and a combination of work and service stations can
accomplish this. Because the serving area is part of a customer area, it should
be designed to be as attractive as possible, using wear resistant materials.
Serving line counter-front must be separate from serving line equipment and will
serve as an electrical chase for mobile serving equipment. See figure 6-36.
5-9.2
and items such as hamburgers, french-fries, and sandwiches for immediate pick-
up. Proper spacing of equipment, sizing and selection of equipment is very
important. This station does not have to be immediately adjacent to the kitchen.
Provide sufficient storage for one meal period when remotely located from the
kitchen.
5-9.3
Combination Line. The combination line is essentially a full menu
line with the addition of a fry and grill station. It has all the capabilities of a fast
food line and full menu line. It is used in smaller facilities where space does not
permit separate serving lines for each type of menu. In all cases, the
combination line should be immediately adjacent to the kitchen for ease of
5-3
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