CAFETERIA

Submitted To:  Presented By:

Dr. Ashwani Kumar Mukesh Verma(2016uar1672)
Dr. Gireendra Kumar Mohit Kumar    (2016uar1552)
 What Is Cafeteria

A restaurant in which patrons wait on themselves, carrying their food to tables from counters where it is displayed
and served.

A  lunchroom or dining hall, as in a factory, office, or school, where food is served from counters or dispensed from
vending machines or where food brought from home may be eaten.

Purpose 
Hierarchy Of  Spaces

1. Loading Unloading Bay

2. Dry and Cold storage
3. Kitchen
4. Dishwashing area
5. Waste Disposal area
6. Service corridor
7. Service counter
8. Dining area
9. Washrooms(staff and customers), janitor
spaces, locker room
10. Receiving area Source: neufert architects data

11. Cashier counter

Dining Area Calculation

 •Typically, the dining room will take up the majority of space 40% to 60% of the total space
reserved for the cafeteria. 

• Space for dining area is usually based on the number square feet per person seated times the
number of persons seated at one time.

• The space occupied by a person when he is sitting in a comfortable position is 12 square feet.  
Then we can find the the area by the following formula 
12square feet X number of persons required= Area of the dining space to be seated + aisle
and traffic space

Source: www.architecture-student.com
 Dining Table requirements
• Seating types:

•  Banquette seating or booth sitting allows privacy and space

efficiency but for portable seating Chairs and tables are used which
allow easy movement in case of renovation. 
Banquette seating or booth sitting

• However, the best approach for a high-revenue business is a balanced

combination of booth as well as large and small tables..

• Institutional cafes often use chair and table seating rather than booth
sitting.

portable seating Chairs and tables

 Dining Table requirements
•  Shape of the Table :

• Round tables encourage conversation, but square or rectangular tables are space-efficient

•  Arrangement of Table :

• Diagonal arrangement of table provides more room for circulation than rectangular arrangement so it is
preferred to arrange the tables diagonally.
Dining Table requirements
• Clearance space:

Source: time saver standards

Dining Table requirements

• Clearance space:
 Dining Table requirements
For two people

Minimum width
Maximum width
60”
72”
Minimum width
24”
Maximum width
30”
Minimum width Maximum width
24” 36”
Source: time saver standard
Dining Table requirements

• For four people

Min. width
18”

Min. width
30”

Max. width
42”

Min. width Max. width

66” 78” Source: time saver standard
Light And Ventilation 

• Optimizing natural lighting  in a cafeteria during morning opening invite people to

grab a coffee.
• Lighting design can make or break any interior , but atmospheric café lighting is
especially important because it will help attract the customers and stimulate the
appetites  of the guests and create a right mood.
Windows To Wall ratio

                    Total glazing area(m2)          

WWR =
                Gross exterior wall area(m2)

Source: http://mundobim.com/construpm/edge-green-buildings-whats-window-to-wall-ratio/
 There are three main kinds of lighting: ambient, task, and accent. Each type serves
a different purpose and can be achieved through different lighting pieces. 

     Ambient Lighting                                       Task Lighting                                         Accent Lighting 

Source: https://www.webstaurantstore.com/article/7/restaurant-lighting.html
Ventilation

• Ventilation is a very important part when we up to designing  a public service place.

• The ventilation system of café should be incorporated with the HVAC system of the café .
• A very carefully calculated number of windows should be provided for cross ventilation.
• Kitchen should have a range hood with powerful exhaust fan .
• There should be propre fire protection  system 

Source: google
Toilets

• The location of toilets  preferred to 

separated  from food areas by a
hallway or double entrance.

Source: neufert architects data​

 1.  Considering  the  very  high  amount  of  oil/ grease  the 
wastewater  is beyond the  treatment  capacity  of  municipal
treatment plants; hence it becomes mandatory to  have  their 
own  effluent treatment  plants with the units.
2.  The biogas system is a very cheap and effective means for solid
Waste waste management in restaurants. 
3.  Wastewater  from  restaurants  is  passed through Oil and grease
Management trap, Collection sump, Equalization tank, Bar screen, Aeration
tank., Multimedia filter, Activated carbon filter, and Dosing 
tanks  after  which  it  is  safe  to  be disposed. 
4. Separate storage for bio-degradable waste which can be
composed on composing pit on site 
5.  Separate waste collection for non-biodegradable waste.

source: Waste Management in restaurants: a review published in International Journal of emerging engineering research and technology
Area
Program 

Source: https://www.dodea.edu/edSpecs/upload/Food-Service-15-Nov-11.pdf
References

• https://www.dodea.edu/edSpecs/upload/Food-Service-15-Nov-11.pdf
•  https://www.webstaurantstore.com/article/7/restaurant-lighting.html  

• https://www.slideshare.net/RafiaMShahzad/cafeteria-design-literature-review

• https://www.dictionary.com/browse/cafeteria

• http://mundobim.com/construpm/edge-green-buildings-whats-window-to-wall-ratio/

• www.architecture-student.com

Bibliography
• Waste Management in restaurants: a review published in International Journal of emerging engineering research and technology

•  neufert architects data 

• time saver standards

THANK YOU