Design Guide: Recreation Centers Individual Space Criteria January 1976
(b) Power
(5) Design Considerations. The snack bar is
1 per wall in dining area; 1
Outlets
the second largest activity in size in the
per game
Recreation Center, and although it is an
see diagram for kitchen and
administratively and physically independent
serving area
section except at the lobby, the snack bar
clock outlet 2' below ceiling
Special
should be visually related to other activities.
above serving line
Eating areas defined by transparent partitions
Total electric load
should overlook the central program area and
120/208v 34 wire
the terrace. Internally, the areas should be
480 amps minimum (coor-
separated by a decorative and booth-height
Capacity
dinate with AAFES)
screen wall. Windows should be maximized
within parameters set for energy conservation
(c) Plumbing
to provide a view to the outside. In addition, a
See diagram (coordinate with AAFES)
variety of shaded and sunny eating areas, both
(d) H V A C
inside and outside, should be created.
78DB; 65WB; RH 50%
Summer
Cross traffic through the dining area should be
Winter
65-70 dining area; 66
minimized and directed along clearly defined
kitchen
paths.
Air changes 15 per hour, dining area
A mixed seating arrangement consisting of
25 per hour, kitchen
two-and four-place rectangular tables, four-
(e) Communications
place booths, and six-place round tables should
1 station
P/A
be provided to accommodate varied sizes of
Telephone 1 in office area
customer groups and add interest and informal-
none
Sound
ity to the dining area.
(f) Acoustics
HQ AAFES Engineering Division should be
Public Kitchen
requested to participate in the coordination of
PNC 35 PNC 45
Noise criteria
food service activities during the preliminary or
Sound level
38 dB 52 dB
concept stage of planning. Requests for
Ave coef of absorp 0.30
0.25-0.40
to
HQ
coordination should be directed
Transmission (STC)+43 dB +43 dB
AAFES, Attn EN-A, Dallas, Texas 75222.
(g) Critical Dimensions
AAFES will provide detailed Furniture and
See diagram (coordinate with AAFES)
Food Equipment layouts with an equipment
(7) Interior Requirements
Iist stating power and utility requirements.
(a) Equipment
General guidance on technical requirements and
interior requirements follows.
See diagram (coordinate with AAFES)
(b) Furniture
(6) Technical Requirements
(a) Illumination
See diagram (coordinate with AAFES)
30 ftc game, dining, kitchen
Level
(c) Finish Suggestions
areas
vinyl
covered
Walls
drywall,
70 ftc serving area
dining area
incandescent; direct in serv-
Type
Floors
sheet vinyl or epoxy resin in
ing lines, indirect in dining
impervious
dining
area;
areas
flooring in kitchen/serving
in
fluorescent;
indirect
area
kitchen and game area
exposed structure
Ceiling
provide sanitary fixtures in
(d) Colors
kitchen and serving line
Walls
off-white
local switching
Control
warm primary colors
Accents
dimmer control in dining
area
4-45
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