Nursing Home Design Guide
2006
items, serving equipment and
Function 4: Handwashing
tableware and decorations. Special
Provide handwashing stations in the
attention needs to be given to
display kitchen and in the working
selection of ice machines and
areas behind them. These stations
location of ice in bulk. The goal is to
are designed into dining rooms for
minimize machine background noise
resident and staff convenience.
and to respond to the needs of the
nursing and food service staff as well
3. On-Unit Dining
as the higher functioning residents
Refer to Section 3.6 earlier in this
for gaining access.
section, which provides a basis for
sizing dining rooms, and service aisles
and consider the following: (See Figure
3.48)
Provide 36 nsf [3.35 m] per person
to accommodate wheelchair users
and aisles.
Provide 28 nsf [2.60 m] per person
on units serving a predominantly
ambulatory population.
Provide noise abatement and other
sensory experiences of the dining
Figure 3.47
space.
Beverage and Condiments Storage Area
Peabody Health Care, Manchester, IN.
Direct relationship
between preparation and
Dish
Working On-Unit
serving.
Handling
Warming, Preparation,
and Back-up Refrigeration
and Soiled
Holding
Country kitchen affords
Hot
more "home like"
Beverages
environment on-unit.
Serving and
Bathroom
Display Area
"Country
Kitchen"
Figure 3.48
On-Unit Serving Kitchen
Office of Facilities Management
3 - 70
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