The next part of the project will focus on specific areas of the concept, such as describing the menu, describing functional areas, and determining relevant data for the facilities. You will need t
ACTION PLAN - FACILITY DESIGN WORKSHEET
Type of Facility: _______________________________________________________________
1. Space
(a) Size of building lot______________ (b) Square footage of building_______________
Space Allocation
(c) Dining room(s)____________% (d) Private dining areas______________%
(e) Kitchen__________________% (f) Bar or lounge___________________%
(g) Restrooms________________% (h) Office_________________________%
(i) General storage____________% (j) Common area(s)_________________%
(k) Bar storage ____________% (l) Other__________________________%
2. Projected Sales
Food_____________% Alcoholic beverages__________%
Occupancy
Total number served Seat turns Required seats
Breakfast _________________ _________ ____________
Lunch _________________ _________ ____________
Dinner __________________ __________ ____________
3. Service Style(s)
Table service______________ Counter service___________
Banquet service____________ Cafeteria ________________
Take-out service___________ Scrambled cafeteria__________
Food court________________ Curbside service_______________
Explain any particulars not covered in the general guidelines shown above:
