Country cafe - AR

Contents

1. General provisions

2. Location of catering enterprises in the urban (village) development system and plot plan of the site

3. Space-planning and structural solutions

Main recommendations

Rooms for visitors

Interiors of rooms for visitors

Production facilities

Product Reception and Storage Rooms

Office and living quarters

4. Engineering equipment

Heating, ventilation and air conditioning

Water supply and sewerage

Electrical devices. Electric equipment

Arrangement of internal electrical networks

Communication and Signaling

Automation of engineering equipment

Appendix 1 Areas of groups of rooms of restaurants, dining rooms of a public network, cafes, eateries, cafes of youth, children's, dairy

Appendix 2 Areas of groups of ice cream, confectionery, beer bars

Appendix 3 Areas of groups of rooms of specialized eateries and quick service enterprises

Appendix 4 Areas of groups of rooms in canteens of higher education institutions

Appendix 5 Areas of groups of dining rooms

Annex 6 Buffet Space Group Areas

Appendix 7 Premises areas of flour products shops

Appendix 8 Areas of cooking shops premises

Annex 9 Cafeteria areas

Annex 10 Areas of groups of catering facilities for rural settlements

Annex 11 Composition of groups of catering facilities

Annex 12 Composition of groups of premises in catering facilities

Appendix 13 Minimum unit values of normalized and total area of public catering enterprises for cities and towns on the 1st place in the hall

Appendix 14 Terms

Explanatory Note

The site is located in Lomonosovsky district of the Leningrad Region, in 300 meters from the Gulf of Finland and in 100 meters from the river the Funnel, in close proximity to the federal highway St. Petersburg - UstLuga, has the area of 6400 sq.m and is intended for individual inhabited construction .

At the time of construction, the site does not have green spaces, needs to be leveled, planned and water-lowering work.

The designed building is a 1-story building, with an attic and has a rectangular plan shape. As a foundation, a fine-deep monolithic slab on a sand-gravel pillow was chosen.

The length of the building along the axes is 22.05 m, the width is 15.60 m. The total height of the building from ground level is 8.75 m. The level of the finishing floor of the 1st floor is taken as zero elevation. Floor height accepted:

first floor - 2.7;

attic floor - 4.4m;

The roof is adopted as a two-pitched roof, a coating of bituminous tiles.

The enclosing structural structures of the building and the supporting internal wall have a composite structure. The load-bearing enclosing structure includes: 380mm RAUF brick, with additional external thermal insulation "Penoplex" and external facing from cement sand slabs "Aquapanel" KNAUF. The facade is plastered and painted.

As an interior finish, the final decision has not yet been made, so presumably the brick wall is plastered with a 20 mm layer of gypsum plaster.

Decorative wooden platbands on windows and doors are also used, artificial or natural stone will be used to clad the foundation slab.

The composition of the premises of the country cafe building:

first floor: boiler room, garage, rest room, storeroom;

1st floor: lobby; wardrobe, lounge, buffet, handout, wash. Refrigerating rooms, hot shop, corridor, cold shop, dry food pantry, vegetable pantry, loading room, service bathroom, women's toilet, men's toilet, tambour.

attic floor floor: second light above the hall of the first floor, bar, billiard room, balcony with emergency fire hatch, flawed, administrative, office room.

The connection between the floors of the building is provided by means of an internal staircase made of wood.

In the interior, it is planned to combine modern finishing materials with natural natural materials.

Design of catering facilities

It was recommended that the section of the scientific and technical council of the Institute of Public Buildings of the Ministry of Construction of Russia (formerly TsNIIEP of educational buildings of the State Architecture Committee) be published.

Editor L.V. Pavlova

Design of catering enterprises/State Scientific and Design Institute of educational, commercial, residential and leisure buildings. - M.: Stroyizdat, 1992.: il. - (Right. SNiP manual).

It is a reference manual for SNiP 2.08.0289 "Public buildings and structures." General provisions, space-planning and structural solutions, recommendations for engineering equipment in the design of public catering enterprises of the public network are described. The main standards of calculation of public catering enterprises are given.

For engineering and technical personnel of design organizations.

The manual was developed by TsNIIEP of educational buildings (candidate architect G.A. Gerasimov, engineers N.G. Konstantinov, B.S. Gorodinsky, A.D. Veprinsky).

1. GENERAL PROVISIONS

1.1. The manual is a recommendation document on the design of public catering enterprises and catering enterprises for higher educational institutions, it contributes to the fulfillment of the requirements of SNiP 2.08.0289, SNiP 2.08.0189 (for enterprises built into residential buildings) and other regulatory documents mentioned in SNiP 2.08.0289, which formulate requirements for the design of individual sections of projects.

In addition, the Manual uses the current guidelines and instructions for the design of publicly available catering enterprises of the USSR Gosstroy, Goskomarchitecture, the USSR Ministry of Trade, etc.

1.2. The design of catering enterprises should be carried out taking into account the climatic, ecological, hydrogeological, demographic, national-domestic and other local conditions of specific construction areas. The design should also be guided by the SNiP "Construction climatology and geophysics," supplemented by BST No. 10, 1984 - a map of climatic areas.

When designing for construction in seismic areas (7, 8 and 9 points), on permafrost soils, on subsidence soils and mined areas, special requirements corresponding to the natural conditions of specific construction sites are taken into account.

1.3. The manual covers the development of individual and standard projects for the construction of new facilities and the reconstruction of existing catering enterprises located in separate buildings, built-in and attached to buildings of other purpose, as well as enterprises that are included in trade, public and other multifunctional comprehensive public service facilities, including shops and market complexes, train stations, etc.; regardless of the departmental affiliation of the catering enterprise.

1.4. Progress in catering solutions can only be achieved through an integrated approach to solving problems by:

taking into account specific urban planning conditions for the placement of enterprises in the urban (village) development system;

forming space-planning structures that meet functional and technological requirements and create an optimal environment for both visitors and personnel;

introduction of economic structural systems, construction and finishing materials, providing the possibility of creating buildings expressive in architecture and interiors;

application of high-performance modern technological and economical engineering equipment in operation, in accordance with sanitary requirements and tasks of improving the operating culture of enterprises;

maximum use for cooking of semi-finished products produced at enterprises of food industry, factories-harvesting and fruit and vegetable enterprises, which allows to reduce production and auxiliary (warehouse) areas in enterprises and increase production efficiency and their profitability.

1.5. The Catering Design Manual contains recommendations for the above areas and consists of four main sections:

general provisions;

placement in the system of urban (village) development, plot plan of the site ;

space-planning and structural solutions of enterprises;

engineering equipment.

The manual is accompanied by annexes containing:

the area of ​ ​ groups of premises: restaurants, dining rooms of a public network, cafes, eateries, cafes of youth, children's, dairy;

the area of ​ ​ groups of rooms: cafeautomats, ice cream cafe, cafe confectionery, beer bars, specialized eateries, quick service enterprises, buffets, dining and distribution facilities;

the area of ​ ​ groups of rooms of canteens of higher educational institutions, catering enterprises for rural settlements;

premises of flour products workshops, cafeterias and cooking shops;

composition of groups of premises of catering enterprises, including specialized ones;

minimum unit values of the standard area of ​ ​ catering enterprises for cities and towns for 1st place in the hall;

terms and abbreviations.

1.6. When using the Manual for the development of reconstruction projects of existing enterprises, it is necessary to ensure an individual approach to each facility taking into account its specific features and create an enterprise modern in technology and typological structure, equipped with progressive means of mechanization of production processes, in accordance with the adopted methodology for the development of reconstruction projects.

1.7. The size of catering enterprises is characterized by the number of seats in the dining rooms. The size of cooking stores is the size of the trading area of ​ ​ the hall or the number of jobs.

1.8. The design choice of a built-in power plant or a separate building is determined by its type, size and urban planning purpose.

At the same time, in the structure of cities and urban-type settlements, in rural areas, both food enterprises of the same type can be designed, for example: canteens, cafes, restaurants, and enterprises uniting in a single building a complex of various food enterprises, such as: restaurant, cafe, diner, cooking store, etc.

Such enterprises, which include various typological components (types of enterprises), are called complex catering enterprises and are designed in accordance with specific requirements and recommendations.

1.9. All domestic types of catering enterprises include five main functional groups of premises: a group of premises for visitors; a group of production facilities; Storage room group the Office Room Unit and the Technical Room Unit.

This Manual gives the minimum allowable area standards for the groups of premises as a whole, in accordance with the above-mentioned differentiation by functional characteristics for various types of catering enterprises (see Appendix 110) in accordance with the current "Nomenclature of types of catering enterprises."

In the structure of the enterprise, the design of each of the five designated groups of premises should take into account the recommendations and requirements made in accordance with their specific functional features.

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