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Cafeteria Literature Study

The document discusses the key design considerations for a cafeteria including seating area requirements, kitchen layout and flow, billing/service counters, storage, utility areas, dish washing, ventilation, lighting, and interior design. The seating area formula calculates space needs based on square feet per person. Kitchen layout must optimize workflow with adequate aisle widths. Billing counters should accommodate traffic flow and have seating nearby. Storage includes food, equipment, and supplies. Proper ventilation, lighting, and interior design help create an inviting atmosphere.

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5K views11 pages

Cafeteria Literature Study

The document discusses the key design considerations for a cafeteria including seating area requirements, kitchen layout and flow, billing/service counters, storage, utility areas, dish washing, ventilation, lighting, and interior design. The seating area formula calculates space needs based on square feet per person. Kitchen layout must optimize workflow with adequate aisle widths. Billing counters should accommodate traffic flow and have seating nearby. Storage includes food, equipment, and supplies. Proper ventilation, lighting, and interior design help create an inviting atmosphere.

Uploaded by

idrees ali
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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CAFETERIA LITERATURE STUDY

Minor problem
Architectural design - v
NAME :- MIR IDREES ALI
R.NO. :- 18251AA044
SEM :- V SEC :- B
cafeteria
● A cafeteria, sometimes called a canteen., is a type of food service location in which there
is little or no waiting staff table service, whether a restaurant or within an institution.
● Instead of table service, there are food-serving counters/stalls or booths, either in a line
or allowing arbitrary walking paths. Customers take the food that they desire as they
walk along, placing it on a tray.
● Spaces of cafeteria :-
1. Closed / open seating areas
2. Kitchen
3. Billing & Display counters
4. Storage
5. Utility
6. Dish Washing area
VENTILATION AND LIGHTING
1. Seating area :-
● Space for dining area is usually based on the number of
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 By this we can find
the area by following formula
● Round Tables are very popular for fine dining room because it allows guests to converse with
all other guests seated at the table without difficulty. Square & Rectangular tables can
accommodate groups, when the tables are pushed together. Fixed banquette seating gives a
sense of privacy. Type of seating used depends upon your needs and space optimization
● The patron's size and the type and quality of service should be considered . Small children
may require only 8 sq ft for a type of service in which an adult would need 12 sqft for comfort
Arrangement of tables :-

Seating area requirements


2. KITCHEN
● The greatest areas for efficiency in manufacturing have been in the areas of reduced work flow.
● Many of the problems which exist in kitchens are due to inadequate thought of the flow sequences
of food through the kitchen The matter of aisle spaces is of great importance in the food facility .
There are some general rules, comments and recommendations which can be made for typical
establishments.
● Aisles around the perimeter of kitchen have several disadvantages:
a) Traffic aisles and especially work aisles that are too wide require many extra steps, often while
personnel are carrying relatively heavy loads
b) Aisles should be sized according to the guides above. It is definitely not recommended to move
traffic through aisles where workers must constantly cross between two stations on either side of
the aisle.
c) The width of the aisle becomes excessive and this could become dangerous.
● Where there is to be a fairly heavy work load in the vegetable preparation area, some consultants
have found a two-compartment sink desirable .
● The first compartment measures 24 by 36 by 6 in.
● It is here the trimming and disposing of food waste takes place .
● The vegetables are then rinsed in the second compartment that measures 16 by 24 by 12 in.
3. BILLING AND SERVICE COUNTER :-
● Bottlenecks in student traffic can occur if counters are not of sufficient size, if there are too few
cashiers, or if there are not simple seats .
● The quantity of seats required is halfway between one-third and onehalf of total patrons daily .
● This formula provides for the peak load In the cafeteria, which will occur during three seating periods .
● There can be 2 or more than two service counters depending upon the variety of food items. It can be a
display counter or simple counter.
● The length of cafeteria counter is determined by the variety and volume of food. The width of the
service counter should be 2 feet.
● The minimum distance between counter and back counter is 5 feet but it is taken as 6 or 7 feet for
convenience.
● The height of the service counter should be 3 feet 6 inches.
● If the scramble system incorporates parallel units, minimum distance between tray slides is 12 to 13 ft.
● Duplication of counter sections keeps traffic crisscross at a minimum.
● Sections of counters for categories of foods, such as "beverages" or "cold foods" are arranged
separately for direct and quick access .
4. STORAGE AREA :-
● Storage area is an integral component of any Café.
● Use shelving in both storage and in refrigerator.
● Aisle space should be according to the area and volume of the goods.
● Walk in refrigerators are used in Large cafes which are very efficient .
● The space requirement in square feet for food storage for 30 days has been calculated by some as
approximately one half the total served or, if 1,000 are served, 500 sq ft may be used as a tentative figure
for total food storage needs.
● Cases of 6/10's stacked 6 cases high on flat trucks will have e bearing weight of approximately 250 to 300
Ill per sqft .
● Skid sizes should be 3 by 2'/t ft by 8 to 12 in . high
● Where heavy items, such as 10-gal cans of milk, are stored, bearing weights may be increased One case of
6/10's, 24/2'4's, or 24/2's weighs approximately 50 Ill end occupies 1 cuft .
5. UTILITY :-
● For washing mobile equipment, space is needed where splashing can be confined and that has
satisfactory drainage .
● A storage area for emergency cleanup equipment is needed in convenient relationship to dining
rooms and work sections .
● Spillage and breakage create unsightliness and are accident hazards. Immediate care usually does
not require heavy or large equipment but may be handled by a small broom, dustpan, small mop,
and bucket not used for major cleaning .
● Major cleaning equipment required will depend on the Floors, finishes, and furniture to be cleaned.
● Space may be required for storage of janitor supply carts and for miscellaneous replacement items,
such as light bulbs.
● Provision will be needed for storing, emptying, cleaning, and filling mop trucks and for cleaning and
airdrying wet mops .
6. DISH WASHING AREA :-
● The space required for dishwashing operation depends upon methods and equipment used
● The washing area in the café should be allotted the maximum space for the workflow to be smooth
● Manual dishwashing is used in a small cafeteria but for better flow a big dishwasher machine is
used

MACHINE DISHWASH MANUAL DISHWASING

VENTILATION :-
● Ventilation is a very important part when we are up to designing a public service place
● The ventilation system of a café should be incorporated with buildings HVAC system
● A very carefully calculated number of windows should be given for cross ventilation KitcheN
should have a range hood with powerful exhaust fan
● There should be proper fire protection service
LIGHTING AND AESTHETICS :-
● Optimizing natural light in a café during morning opening invites people to grab a coffee
● Lighting design can make or break any interior, but atmospheric café lighting is especially important
because aesthetics are an integral part of the presentation front of the business It will help attract the
customers, stimulate the appetites of the guests and create the right mood

INTERIOR :-
● Interior plays an important role for students to stick around more inside the café then to go outside to the
market, it also should have a concept theme:
● The wall will be divided in 5 sections –
1. Fun & Entertainment wall with attractive themes based on students mind set.
2. Food menu display wall with information on recipes, protein& nutrition, health tips, special dishes.
3. Student information Wall which will have information on discounts, student deals in city, we will keep on
updating this for new options. *Next slide has few designs which would help you understand interior
concepts.
TSS STANDARDS :-
TSS STANDARDS :-
TSS STANDARDS :-

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