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  • Sample Computation of Restaurant - Architecture

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    Sweetchoco 101
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    This document lists and describes the various areas and spaces of a facility, including main kitchen, freezer, pantry, storage, electrical, water, waste areas, employee lockers, fire exits, serving area, dining reception, open kitchen, garden, outdoor and indoor dining, restrooms, drop-off area, manager's room, and public and private parking. It also provides computations for area per person, kitchen space per meal type, comfort room specifications, freezer and storage areas, pantry size, electrical and water specifications, dining table sizes and seating percentages, and parking space requirements.

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    sample Computation of Restaurant_Architecture

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    This document lists and describes the various areas and spaces of a facility, including main kitchen, freezer, pantry, storage, electrical, water, waste areas, employee lockers, fire exits, serving area, dining reception, open kitchen, garden, outdoor and indoor dining, restrooms, drop-off area, manager's room, and public and private parking. It also provides computations for area per person, kitchen space per meal type, comfort room specifications, freezer and storage areas, pantry size, electrical and water specifications, dining table sizes and seating percentages, and parking space requirements.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    14 views5 pages

    Sample Computation of Restaurant - Architecture

    Uploaded by

    Sweetchoco 101
    This document lists and describes the various areas and spaces of a facility, including main kitchen, freezer, pantry, storage, electrical, water, waste areas, employee lockers, fire exits, serving area, dining reception, open kitchen, garden, outdoor and indoor dining, restrooms, drop-off area, manager's room, and public and private parking. It also provides computations for area per person, kitchen space per meal type, comfort room specifications, freezer and storage areas, pantry size, electrical and water specifications, dining table sizes and seating percentages, and parking space requirements.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 5

    Areas/Space

    ● Main Lobby (Reception, Cashier)


    ● Main Kitchen
    ● Freezer
    ● Pantry
    ● Storage
    ● Electrical
    ● Water
    ● Waste
    ● Employees Locker
    ● Fire Exit (x3)
    ● Serving Area
    ● Dining Reception
    ● Open Kitchen
    ● Garden
    ● Outdoor Dining (x2)
    ● Indoor Dining
    ● Comfort Rooms (Male, Female)
    ● Drop-off Area
    ● Managers Room
    ● Private Parking
    ● Public Parking (x2)

    Added Area
    ● GuardHouse

    COMPUTATIONS:

    AREA PER PERSON:


    PAX - 500 Person
    SPACE PER PERSON (NBCP) = 0.57m

    Main Kitchen
    *note*: Area of Kitchen space per meal for food facilities of different type in square
    meter.
    Comfort Rooms

    Freezer & Refrigerated Area/Storage

    Pantry

    Storage

    Electrical

    Water

    Waste

    Employees Locker

    Serving Area (Open Kitchen)

    Main Lobby

    Open Kitchen

    Garden
    Managers room

    Dining

    Area per table:

    Percentage (%) of Seats: Number of Seats

    Number of Tables:

    % of space:
    Parking

    Total Area of All Spaces Combined:

    Parking Area:

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