Department of Veterans Affairs
VA Space Planning Criteria (Chapter 206)
Washington, DC 20420
December, 2006
1
PURPOSE AND SCOPE
A. This document outlines space planning criteria for Chapter 206: Canteen Service. It
applies to all medical facilities at the Department of Veterans Affairs (VA).
B. Veterans Canteen Service (VCS) includes the following service areas: Retail Store,
Optical Shop, Barber and Beauty Shop, Vendor Concession, Cafeteria, Coffee Shop
and Vending Area. Its mission is to enhance the comfort and well being of veterans
enrolled in the VA Healthcare system, as well as serve VA employees, volunteers
and visitors to VA facilities.
2
DEFINITIONS
A. Cafeteria Food Service: A type of food service consisting of serving counters or food
shops, and food displays, each offering different menu items. The food shops may be
configured in a single line, or scattered to allow arbitrary walking paths. The food
shops offer menu items that are served to the customer, or made-to-order and then
served. Some counters, such as a salad bar, offer food that is self-served. Packaged
prepared food and beverages are offered from self-service display equipment.
Customers collect menu items on a tray, and proceed to a cashier counter for
payment.
B. Cafeteria Area: An area consisting of a food preparation and production area, ware
washing area, serving area and dining room.
C. Concept of Operations: A user-developed guide to the functional operation of the VA
healthcare facility. It defines the function of the facility and the scope of medical
services to be provided in the new or remodeled space.
D. Day Shift Factor: The percentage of employees who will be on site for the Peak
Volume Single Meal. Number should exclude employees who are on vacation, sick
leave or traveling. If no value is given, a default value of 0.75 will be used.
E. Departmental Net to Gross (DNTG) Conversion Factor: A parameter, determined by
the VA for each space planning criteria chapter used to convert the programmed Net
Square Foot (NSF) area to the Department Gross Square Foot (DGSF) area. The
DNTG for Canteen Service is 1.20.
F. Dine in Rate: The estimated percentage of employees who obtain a meal in the
Canteen Cafeteria, and use the dining room as opposed to carryout. The default
value for the Dine in Rate is 85%.
G. Employee Site Population: The total number of paid and non-paid employees,
physicians, contractors and volunteers on site during a 24-hour period. These are not
FTE's.
Canteen Service (Chapter 206): Page 233-2 of 18
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