Space Allocation
Space Allocation
Space Allocation
SPACE ALLOCATION
“IMAGINE A SPACE FULL OF DELIGHTED CUSTOMERS AS
FAR AS THE EYES C AN SEE…”
DEFINITION OF SPACE
BOH: receiving area, dry and cold storage, hot and cold
preparation areas, serving and plating area, bakery,
pots and pans, dishwashing area, waste disposal, and
staff facilities like locker rooms and office space.
SPACE CONSIDERATIONS
Ex:
200 x22= 4400 sq. ft or 408 sq. m.
• The need for this space will depend upon the type
of foodservice operation being planned.
EX:
Quick service resto facility- the space provided for
entryway should be enough to accommodate
customers’ activity, serving of food, and bussing
of food.
FUNCTION PERCENTAGE
ALLOCATION
Entry storage 15% to 20%
Living and recreation 30% to 40%
Sleeping 20% to 40%
Bathing and dressing 15% to 20%
EXAMPLE OF AN ARCHITECTURAL PROGRAM
FOR A 250-ROOM TOURIST TYPE HOTEL
GUESTROOMS
Guestrooms should be 13’ wide (clear) by 18’
long (from bath wall to window)
Guestroom mix should be as follows:
Twin 5%
Studio Twins 10%
Double-doubles 52%
Queen-doubles 25%
King-doubles 5%
Suite Parlors 2%
Suite Parlor with wet bars 1%
• Bathrooms should be 5” wide by 7.6 “ long