Page 68 - Facility Management Module

PERSONNEL REQUIREMENTS

 Serving line and cafeteria

 Full kitchen and cafeteria

Cafeterias should be designed so that employees can relax and dine

conveniently. Functional planning, ease of cleaning, and aesthetic considerations
should all be considered, as the cafeteria will be utilized for purposes other than
standard employee meals. (Cafeterias are often used as auditoriums.) Also, movable
partitions may be used to create conference rooms and more private luncheon
meeting rooms.

The option of a serving line or full-service kitchen will be contingent on the num-
ber of employees to be served. If a facility employs over 200 people, a serving line is a
feasible alternative. Figure 6.2 shows an efficient walkthrough serving line which can

be used for sandwiches in combination with catered food service.

Space requirements for cafeterias should be based on the maximum number of
employees to eat in the cafeteria at anyone time. Table 6.2 gives general area
requirement guidelines. The space allocated within the ranges given in Table 6.2

should be determined by the type of tables to be utilized. Popular table sizes are 36-,
42-, and 48-in. square tables and rectangular tables 30 in. wide and 6, 8, and 10 ft
long. Square tables require more aisle space than rectangular tables, but result in
more attractive cafeterias. Table sizes depend on whether or not employees retain

their trays during the meal. A 36-in. square table is adequate for four employees if they
do not retain their trays. Standard trays are 14 X 18 in. therefore; a 48-in. square table
is most suitable if employees retain their trays. Square tables (42 in. X 42 in.) are quite
spacious when trays are not retained or when trays are smaller than standard used. If
36-in. square tables are used, an average space figure from Table 6.2 should be

utilized. If 42-in. square tables are used, space requirements between the average
and highest values stated in Table 6.2 should be utilized. If 48-in. square tables are
used, the highest values stated in Table 6.2 should be utilized for space planning.

Table 6.2: Space requirements for cafeteria

BPLK 4 SUBJECT CODE