Department of Veterans Affairs
VA Space Planning Criteria (Chapter 206)
Washington, DC 20420
December 2006
C. All new construction projects must consider consolidation of Veterans Canteen
Service (VCS) and Nutrition and Food Services (NFS). The Chief, Canteen Services
and the Chief, Nutrition and Foodservices must be advised before planning of a
combined VCS and NFS operation is undertaken.
D. To the maximum extent possible, the VCS Cafeteria will offer fresh menu items that
are prepared or finished in view of the customer.
E. The Cafeteria will be open for breakfast and lunch.
F. The Cafeteria will be open for dinner, if authorized.
G. The VCS Cafeteria will offer meals on single-use disposable wares. Permanent
dishes and utensils may be used, if authorized.
H. Permanent and disposable cafeteria trays will be offered.
I.
All Cafeteria menu items will be available for carryout.
J. Centralized cashier stations at the exit point of the Cafeteria will be used.
K. Employees have approximately 30 minutes for lunch, the peak meal.
L. Employees are permitted to take food back to their offices.
M. Peak Volume Single Meal: Historical data from the existing Cafeteria or from similar
facilities in the area should be used. If data does not exist, the following formula
should be used to determine this value.
Employee Site Population x
(Day Shift Factor x Participation Factor x Visitor Factor) = Calculated Peak
Volume Single Meal
If no factors are provided, the following values will be used:
Day Shift Factor: 0.75
Participation Factors (lunch): 0.50
Visitor Factor (lunch): 1.15
N. Peak Volume Meals per Day: Historical data from the existing Cafeteria or from
similar facilities in the area should be used. If data does not exist, a formula may be
used to determine this value.
Employee Site Population x
(Day Shift Factor x Participation Factor (combined breakfast and lunch) x
Visitor Factor (combined breakfast and lunch) = Calculated Peak Volume
Meals per Day
If no factors are provided, the following values will be used:
Day Shift Factor: 0.75
Participation Factor (combined breakfast and lunch): 0.65
Visitor Factor (combined breakfast and lunch): 1.30
Canteen Service (Chapter 206): Page 5 of 18
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