ACTION PLAN - FACILITY DESIGN WORKSHEET (See Topics 1 through 3) 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

Break

fast 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