4_722_01

DESIGN: DINING FACILITIES
Record of Changes - 4_722_010002
FOREWORD - 4_722_010003
CONTENTS - 4_722_010004
CONTENTS-continued - 4_722_010005
CONTENTS-continued - 4_722_010006
FIGURES - 4_722_010007
CHAPTER 1. INTRODUCTION - 4_722_010008
DEFINITIONS - 4_722_010009
Typical Serving Line Configurations
CHAPTER 2. PLANNING FACTORS
SIZE OF FACILITIES
ADAPTATION OF EXISTING FACILITIES
CHAPTER 3. DESIGN OBJECTIVES
FOOD SERVICE SPACES
SUSTAINABLE DESIGN - 4_722_010016
CHAPTER 4. GENERAL DESIGN CRITERIA
CIVIL ENGINEERING AND SITE PLANNING
ARCHITECTURAL - 4_722_010019
STRUCTURAL ENGINEERING
HEATING, VENTILATION, AND AIR CONDITIONING (HVAC) DESIGN
System Concept
Exhaust Hoods
PLUMBING DESIGN
Waste Systems
ELECTRICAL DESIGN
FOOD SERVICE EQUIPMENT
Product Flow
HVAC Coordination
COMMUNICATIONS AND COMPUTER SYSTEMS
INTERIOR DESIGN AND FURNISHINGS
Furniture and Furnishings/Collateral Equipment
CHAPTER 5. SPECIFIC DESIGN CRITERIA
CASHIER STATIONS
SERVERY
FOOD SERVICE AREAS
Carbonated Beverage Storage
Field Feeding Equipment Storage Area (Army Facilities)
ADMINISTRATION AREAS
Staff Toilets
Staff Lockers
CHAPTER 6. FIGURES
Figure 6-1a - Space Program - Navy
Figure 6-1 b Space Program - Navy
Figure 6-1c Space Program - Navy
Figure 6-1d Space Program-Army
Figure 6-2. Architectural Finishes
Figure 6-3. Overall Dining Facility Flow Schematic
Figure 6-4. Table Sizes and Clearances
Figure 6-5. Notional Plan of Serving Line for Small Dining Facility
Figure 6-6. Notional Plan of Serving Line for Medium Dining Facility
Figure 6-7. Notional Plan of Double Serving Line for Large Dining Facility
Figure 6-8. Notional Plan of Fast Food Serving Line
Figure 6-9. Notional Plan of Single Beverage Serving Line
Figure 6-10. Notional Plan of Double Beverage Serving Line
Figure 6-11. Notional Plan of Cashier Station
Figure 6-12. Support Area Dishwashing and Utensil Washing Flow Diagram
Figure 6-15. Dishwashing Notional Plan for Small Dining Facility
Figure 6-14. Dishwashing Notional Plan for Medium Dining Facility
Figure 6-15. Dishwashing-Circular Type
Figure 6-16. Dishwashing Notional Plan-Flight Type
Figure 6-17. Notional Plan Utensil Washing
Figure 6-18. Notional Plan of Mechanical Utensil Washing
Figure 6-19. Food Preparation Areas Flow Concept Diagram
Figure 6-20. Notional Plan of Kitchen for Small Dining Facility (Pot Cookery)
Figure 6-21. Notional Plan of Kitchen for Small Dining Facility (Ovens and Kettles)
Figure 6-22. Notional Plan of Kitchen for Medium Dining Facility
Figure 6-25. Vegetable Preparation Area Flow Concept Program
Figure 6-26. Notional Plan of Typical Vegetable Preparation
Figure 6-27. Bakery Area Flow Concept Diagram
Figure 6-28. Notional Plan of Typical Bakery
Figure 6-29. Storage Areas Flow Concept Diagram
Figure 6-30. Notional Plan of Typical Storage Areas
Figure 6-31. Loading Dock Criteria
Figure 6-32. Support Areas Flow Concept Diagram
Figure 6-35. Door in Kitchen Area
Figure 6-34. Double Doors at Dishwashing Station
Figure 6-35. Miscellaneous Guard Rail Locations and Corner Guards
Figure 6-36. Serving Line Tray Slide
Figure 6-37. Cold Storage Slab Insulation
Figure 6-38. Sump Drain-Pan Type
Figure 6-39. Sump Drain-Tile Type
Figure 6-40. Disher Duct Vent
Figure 6-41. Notional Plan of SCATTER SYSTEM serving line
Figure 6-42. Notional Plan of Horseshoe shaped serving line
Figure 6-45. Notional Plan of TEE shaped serving line
Figure 6-44. Notional Plan SAWTOOTH shaped serving line
APPENDIX A. REFERENCES - 4_722_010088
APPENDIX A. REFERENCES-continued - 4_722_010089
APPENDIX A. REFERENCES-continued - 4_722_010090
APPENDIX A. REFERENCES-continued - 4_722_010091
APPENDIX A. REFERENCES-continued - 4_722_010092
APPENDIX A. REFERENCES-continued - 4_722_010093
4_722_01

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