1. Dining spaces and dining arangements Dining spaces in catering premises differ with; 1. The characterstics & the number of users 2. The aim of the catering systems 3. The type of the establishment

2. In commercial catering establishments, besides the menu itself, its presentation & service, the dining hall must have a comfortable athmosphere & should be attractive. Th most important charater in a dining area is that the space is designed so that the customer feels in his home.

3. The form & proportion, the material, constructional characteristics, harmony of colors and the amount of light are the effects to make feel the uses comfortable.

4. In the dining areas some speacial spaces can be designed by: Partition walls Lavel diffrences on floor surfaces. Landscape elements

9. The architectural quality of the space is a criterion for the hospitality approach of the establishment

10. In a dining hall, the concept of atmophere or climate covers: –The visual atmosphere –Acoustic atmosphere –Heating characteristics (atmosphere) depending on personal comfort.

11. In organizational catering system, functionality & simplicity are the main characteristics for the dining halls. The dimensions and the number of spaces are determined according to the characteristics & the quantities of the users. For example in university catering system, dining halls for students & the personel are designed seperately according to their capacity.

12. Life cycle of dining halls Depends on the main characterictics of the decoration concept. Traditional ethnic restaurants dining halls may survive approximately 10 years Others may survive only 3 or 5 years

13. The equipments of the dining space are Tables, Chairs Counters And their arrangements

15. SEATING ARRANGEMENTS IN DINING SPACES The first criterion for seating arrangements is the suitable circulation in dining halls. In the self-service restaurants the circulation areas should be designed so that two people can pass without disturbing each other.

16. Seating arrangements Table & chairs (mobile seating arragements) Seperate tables Combined / extended tables Table & Seat units

17. Seating arrangements Booths & benches (Fixed seating) Traditional four seater booth Straight runs & turned counters Curved bays & circular bays

18. Seating arrangements Counters (fixed seating) U bends U bends interior seating Serpentine

19. Seating arrangements Banquet Layouts Refectory banquets Roundtable banquets

20. Space requirements of different catering facilities Table space requriements dining halls

21. Seating arrangements SPACE REQUIREMENTS IN DINING AREAS Facor determining the space requirements in dinig areas. –Service type –Time of eating –Dining arragements –Fee of the meal (in commercial units) There is a relation between the eating time & the dimension of dining space and this affects the fee of the meal.

22. Seating arrangements Service type is also affecting the space requirement: In waiter service……all space is used for dining area. In self-service………a part of the space is equipped by service counters & circulation areas get larger.