Department of Veterans Affairs
VA Space Planning Criteria (Chapter 206)
Washington, DC 20420
December 2006
H. Food Shop: A food counter or station in a cafeteria that offers a particular food
concept or menu. A partial list of branded concepts for Food Shops developed by
VCS or available from a commercial provider follows.
Deli, Grill, Chicken Express, Salad Bar (Self-Served), Salad Shop (Made-to-Order),
Mexican, International, Pizza, Pizza & Salad, Starbucks, Beverages, To-Go
(Packaged food and desserts), etc.
I.
Full-Time Equivalent (FTE): A staffing parameter equal to the amount of time
assigned to one full time employee. It may be composed of several part-time
employees whose total time commitment equals that of a full-time employee. One
FTE equals a 40 hours per week.
J. Functional Area: The grouping of rooms and spaces based on their function. Typical
Functional Areas for Canteen Service are the Retail Store, Optical Shop, Barber and
Beauty Shop, Cafeteria, Vending, and Coffee Shop.
K. Input Data Statements: A set of questions designed to elicit information about the
healthcare project in order to create a Program for Design (PFD) based on the criteria
parameters set forth in this document. Input Data Statements could be Mission
related, based on the project's Concept of Operations; and Workload or Staffing
related, based on projections and data provided by the VHA or the VISN about the
estimated model of operation for the facility. This information is processed through
mathematical and logical operations in VA-SEPS.
L. Nutrition and Food Services: Nutrition and Food Services (NFS) provides meals and
nourishments that contribute to the healing and comfort of, and meet the medical and
nutritional requirements of Veterans enrolled In VA Healthcare programs.
M. Participation Factor: The projected percentage of the available employees and
visitors that will participate in the Cafeteria. This factor can vary from 35% to 75%
depending on the quality of the food and service, the availability of alternative dining
facilities, the meal price point compared to commercial dining facilities, length of
employee meal period, and the proximity of the cafeteria in relationship to its
customers. The Participation Factor may be based on historical data of an existing
cafeteria, or projected data based on similar facilities in the area. If no value is given,
a default value of 50% for lunch and 15% for breakfast will be used.
N. Peak Half Hour Factor: Based on industry standards and historical data, 36% of
cafeteria customers dine in the peak half-hour of business.
O. Peak Volume Single Meal: The maximum projected number of meals served in the
Canteen Cafeteria during a single meal period (breakfast or lunch or dinner).
P. Peak Volume Meals per Day: The maximum projected number of meals served in the
Cafeteria during a single day (breakfast and lunch and dinner).
Q. Program for Design (PFD): A space program generated by VA-SEPS based on
criteria set forth in this document and specific information entered about Concept of
Operations, Workload projections and Staffing levels authorized.
Canteen Service (Chapter 206): Page 3 of 18
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