4-KITCHEN
It can be seen that table service places greatest demand on
This is because the serving area in this
k i t c h e n space.
type of service forms part of the kitchen area.
Figure
3-15
P l a n n i n g Dimensions
for
Kitchen
Tables
Banquet space
B.
E f f e c t of Banquet Space on Kitchen Size:
requires
additional area for make-up, cart storage,
p l a t i n g , c o f f e e s t a t i o n s , a n d r e f r i g e r a t i o n . T h i s s p a c e is
at ratio of 80/20, banquet/service.
If kitchen is close t o
b a n q u e t area, t h i s space is added to kitchen area and
k i t c h e n area is increased.
If kitchen is removed from
b a n q u e t area, this space is additional service area
a d j a c e n t to multi - u s e , a n d main kitchen area remains same.
C.
A r e a Computation Example:
Dining Room
1000
s.f.
Ratio
50/50
Kitchen (table service)
1000
s.f.
M u l t i - u s e Rooms
1000
s.f.
Multi-use Service
500
s.f.
Ratio
80/20
3-20
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