SPACE REQUIREMENTS

DINING AREA- based on the number of square feet per person seated times the number of persons
seated at one time.

Children 8 sq ft

Adult 10 sq ft

Place setting for adults usually allows 24 inches, and for children 18 to 20 inch

PRODUCTION AREA- used rule for allotting space for the kitchen is that it should be one-third to one-half
of the dining room area.

SERVING AREAS – space allowance of serving areas should be adapted to the need of the specific facility.
The menu, organization of work, and number will influence size

RECEIVING AND STORAGE AREAS- the volume and type of items received and stored should a large one
be considered. although the average operation may find a dock 8ft deep and 12 ft long sufficient

SANITATION AREAS

 Dishwashing area
 Pot and pan section

EMPLOYEE FACILITIES

- LOCKER AND LOUNGE AREA

- TOLIET AND SHOWER