Food services requirements may be satisfied by any of the following alternatives:

The first alternative simplifies the task of the facilities planners. However, requiring employees to leave the facility for meals results in some disadvantages:

If dining away from the facility is not favorable, the remaining food service alternatives require a cafeteria. Cafeteria can also be utilized for purposes, such as auditorium, in addition to standard employee meals. Also, movable partitions may be used to create conference rooms and more private luncheon meeting rooms.

An integral part of cafeteria is the food preparation and serving facilities. The option of a serving line or full-service kitchen will be contingent on the number of employees to be served. If a facility employs over 200 people, a serving line is a feasible alternative.

Space requirements for cafeterias should be based on the maximum number of employees to eat in the cafeteria at any one time. Table 2 gives general area requirement guidelines. The space allocated within the ranges given in Table 2, should be determined by the type of tables to be utilized. Table sizes may be 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. Table sizes depend on whether or not the employees retain their trays during the meal. A 36-in. square table is adequate for four employees if they do not retain their trays. 48-in tables are the most suitable ones if the employees retain their trays.

If 36-in. square tables are used, an average figure from Table 2 should be selected. For example, a cafeteria in a commercial establishment with 36 -in. square tables would require (16+18)/2 = 17 square feet per person. For an industrial application, (12+15)/2 = 13.5 square feet per person should be used.

 If 42-in. square tables are used, select a value between the average and the highest values stated in Table 2. For example, use 14 square feet per person for an industrial establishment.

If 48-in.square tables are used, select the highest values given in Table 2.

Rectangular tables 6, 8, and 10 ft. long adequately seat three, four, and five employees, respectively, on each side of the table with no end seats.

If individual 6 ft rectangular tables are to be utilized, select an average space figure from Table 2.

If tables are placed end to end which seat between 6 and 12 people, select figures between the average and the lowest figures given in Table 2.

If more than 12 people may be seated in a row of tables, the lowest figures given in Table 2 should be selected for square foot allowance per person.

For space planning purposes 1 ft² per person should be allowed for the vending machine area, based on the maximum number of persons eating at one time.

If a facility employs over 200 people, a serving line is a feasible alternative. When a serving line is utilized, a caterer is frequently contracted to prepare all food off site and to serve the food to employees. The advantage of serving lines is that they offer employees the benefits of a full kitchen but require little effort by the management of the facility. The cost of a meal is often quite competitive with the cost of running a full kitchen for facilities employing less than 400 people. A typical industrial serving line requires 300 ft² and for design purposes 7 employees per minute is assumed to be served per serving line.

When a full-kitchen is used, a serving line and a kitchen must be included in the facility. A full kitchen can be justified economically only if there are over 400 employees within a facility. Table 3 shows the space requirements for full kitchens.

Food services should be located within 1000ft of all permanent employee workstations. If employees are required to travel more than 1000 ft, decentralized food services should be considered.

If the cafeteria is within 400 ft of most employees, rest breaks should be confined to the cafeteria. If a cafeteria serving line exists and it may be used to dispense drinks and snacks, and it should be used for breaks. If a serving line does not exist, drinks and snacks should be available in the cafeteria from vending machines.

If the cafeteria is more than 400 ft from most employees, some vending machines should be located within the facility to reduce employee travel time.

Drinking fountains should be located within 200 ft of any location where employees are regularly engaged in work. Local building codes should be consulted for determining their exact location. Drinking fountains should be conveniently located but must not be located where employees using drinking fountains may be exposed to a hazard. Drinking fountains are usually located near restrooms and locker rooms for the convenience of employees and because plumbing is readily available.

(a) Cafeteria Space: Assign 105 people for each lunch shift.

(420 people / 4 shifts = 105 people/lunch shift)

For square feet allowance, use Table 2 and select the upper value of 15 ft²/person for 48-in. square tables.

Cafeteria area = 15 ft²/person x 105 = 1575 ft²

Vending machine area = 1 ft²/person x 105 = 105 ft²

(Note that 1 ft² per person is assigned for the vending machines).

(b) Serving Lines: Assign 300 ft² for each serving line and 7 people/min. per line. For a 30 min. lunch break, assign 1/3 of the lunch time for serving line. 1/3 x 30 min.= 10 minutes, which will be assigned for the serving line. Each serving line will handle 10 min. x 7 people/min. = 70 people. For 105 people per lunch shift, we need 105/70 @ 2 serving lines.

Serving line space requirement = 2 x 300 ft² = 600 ft²

Full Kitchen:

Space planning for the kitchens is based on the total number of meals to be served. For 420 employees assign 420 meals. Table 3 gives 1400 - 2800 ft² for 400 - 800 meals. Interpolation of the values will give 1470 ft² for 420 meals served at lunch break.

Required kitchen space = 1470 ft²