1. Service Area Planning

2. Standard ACT-ADDI-1 Students will identify components related to the design process.

3. Types of Bathrooms Full bath: Sink (lavatory), toilet (water closet), tub or tub-and-shower combination Half bath: sink and toilet Three-fourths bath: sink, toilet, and shower

4. Bathroom Locations All houses require at least one bathroom ▫One-story house: 1 full bath in master bedroom and 1 full bath for other bedrooms and living areas ▫Two-story house: 2 full baths upstairs with a minimum of half bath downstairs ▫Multilevel house: 1 full bath on each floor and half bath on each level with a living area

5. Placement of Bathrooms Should not require going through the living/sleeping area Should be placed back to back or above each other

6. Bathroom Sizes Minimum size bath is 5’ x 8’ (40 sq ft) Large bath may be between ▫10’ x 10’ (100 sq ft) and 10’ x 12’ (120 sq ft)

7. Kitchen Serves multiple purposes: ▫Meal preparation ▫Eating ▫Working ▫Laundry Located near dining room for ease of serving meals Located near family room so person making meals can participate in family activities Average size is 150 sq ft

8. The Three Work Centers in a Kitchen Storage: cabinets, refrigerator and freezer Preparation: sink, cooking units and counters Cleaning: sink, garbage disposal and dishwasher

9. Storage: Cabinets Provides a majority of storage space in kitchens Can be standard or custom 24” depth - base cabinets 12” depth – upper unit wall cabinets

10. Preparation Areas: Counters Counters should be placed near storage areas, sink, and cooking areas One counter must provide a minimum of 4’ of work space ▫Length increased to 6’ if two or more people will be using the counter space

11. Cleaning: Sinks and Dishwashers Typically double sink is preferred in the kitchen (32” x 21”) Sinks should be located between/across from cooking surface, preparation center, or refrigerator Clear floor space of 30 x 48” in front of sink and dishwasher Minimum of 36” wide counter next to sink for dirty dishes Dishwasher must be placed within 36” of edge of sink Clear floor space of 21” between edge of dishwasher and cabinets and appliances for loading/unloading of dishes

12. The Work Triangle Measures kitchen efficiency Steps to make the triangle 1.Draw a line from the stove (range) to the refrigerator 2.Draw a line from the refrigerator to the sink 3.Draw a line from the sink to the stove 4.Add the lengths to get the overall length of the triangle An efficient work triangle should be at least 15’ and less than 22’ ▫No side should be less than 4’ or greater than 7’

13. Common Counter Arrangements Straight Corridor or Gallery L-shape U-shape Peninsula Island

14. Straight-line (Single-wall) Often used in small apartments Limited cabinet and counter space and work area

15. Corridor (Gallery) Often used in a small home All of the cabinets are on two parallel walls Allows for storage and counter space in a small area Minimum of 48” between cabinet faces

16. L-shaped Suitable for large and small kitchens ▫Loses efficiency as size of kitchen grows Cabinets are on two adjacent walls Eliminates traffic through the work area

17. U-shaped Typically found in large kitchens Easy access between workstations

18. Peninsula (G-shaped) Provides sufficient cabinet and workspace The peninsula can be used as: ▫Work space ▫Work center ▫Food bar

19. Island Can be added to any of the other arrangements Provide added counter or work space A stove, cooktop, or small sink is typically on island Minimum of 42” between island and other counters

20. Appliances: Refrigerator: ▫Needs a 36” space ▫Placed near service entry and at end of counter ▫Must be conveniently placed near sink and cooking areas Stove: ▫Should not be placed so the individual cooking will not block traffic ▫Needs 18” of counter space between stove and end of counter ▫Should not be placed within 18” of interior cabinet corner

21. Appliances Stove (cooktop) and oven: ▫Avoid placing near a refrigerator or storage area Microwave: ▫Can be placed above oven unit ▫Typically near daily eating area ▫15” counter space next to microwave for placing hot dishes

22. Utility Room Include space for washing, drying, folding, ironing, and storing clothes Counters used for storing and folding Closets used to hang clothes Typically placed near: ▫Bedrooms: Washer and dryer near source of laundry ▫Kitchen areas: Allows for better traffic flow between two major work areas If a exterior door is provided, it is considered a mudroom (cleanup near service entry)

23. Create a kitchen floor plan on grid paper following these guidelines and the information on the yellow handout: -Must be between 150 – 180 Sq Ft (show calculations) -Interior Walls need to be 3-1/2” and exterior walls need to be 6” -Must use one of the counter setups discussed in class -Needs to have upper wall cabinets -Should have the following: double sink, dish washer, refrigerator, stove -Need to show how the kitchen is efficient (work triangle) -Add dimensions correctly -Each square equals 6” -Look at symbols for appliances in book