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6.3. Cafeteria

Spaces required include utility and storage,

kitchen, dining space in the ratio of 1:3:6

respectively, additional spaces include handwash
and toilets.

Fig 60. Functional scheme of small cafeteria

Thesis Report V-SPARC VIT
Dining Area:
A minimum of 3.45 sqm should be provided per 4-

seater and a clear width of 750 mm from tables.

A clear width of 1 m between wall and the table
should be provided.

A minimum width of 1.5 m should be provided

between two rectangular tables and 1.3 m between

circular tables.

Fig 61. Minimum spaces required in dining area
Kitchen:

Food provided in the hub includes only vegetarian

menu, thus, provision of one preparation space,

cooking area and service area.
Preparation area includes area for rinsing

vegetables.

Fig 62. Kitchen layout for 60-100 places

Utility:

Utensil/equipment rack for drying, a large enough
wash basin for washing should be provided.

Storage:

A minimum of 10 sqm for dry storage and cold
storage each. Refrigerators can be used to store

edible products. A minimum of 0.5x1.5 m of

refrigerator can be provided for per 100 meals. Fig 63. Function scheme Fig 64. Cafe Layout

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