Service Areas: Service areas typically include the tray service lines, counters, packaged goods display, beverage dispensing, check out, and service ware dispensing.
Receiving and Storage Areas: These areas typically include dedicated food service docks, general dry goods storage, ventilated storage, and refrigerator and freezer storage (pre-manufactured modular units with integrated shelving). Design for a live load of 150 LB/SF in these areas.
General Support Areas: Support areas can include but are not limited to areas where little food production is taking place such as administration and staff areas for the dietician and manager offices, procurement and budget offices, staff lockers and toilets, staff lounge, and staff dining areas.
Sanitation and HVAC Requirements: The sanitation system for the Food Service space type generally will include the following areas of specialized equipment: dish wash, pot wash, garbage disposal, and janitor service. To ensure heat and odors associated with food preparation and handling do not permeate throughout the building, this space type requires a 20% increase in cooling capacity above building shell and core provisions, and a separate air return. Kitchen areas will have their own air handler units and dry chemical system hoods. In food production areas, provide ducted exhaust (welded black steel construction) to all cooking equipment hood vents with filter systems at discharge to reduce cooking odors. For more information, see Commercial—Kitchen Hoods.
Occupancy Group: Occupancy classification for the Food Service space type is Assembly Occupancy A2, with sprinklered protected construction and 2 hr. separation from other occupancies and GSA Acoustical Class X space where noisy operations are located. See also WBDG Secure / Safe—Plan for Fire Protection.