Article 1.0.1 This code is formulated in order to guarantee the quality of dietetic building design and make dietetic buildings meet applicable, safe, hygienic, etc. basic requirements.
Article 1.0.2 This code is applicable to the design of the following three classes of urban new, rebuilt or extended dietetic buildings (including single building and joint building):
I. Operating restaurant (hereinafter referred to as "restaurant");
II. Operating cold and hot eating house (hereinafter referred to as "eating house");
III. Non-operating canteen (hereinafter referred to as "canteen").
Article 1.0.3 The restaurant buildings are divided into three classes.
I. Class I restaurant is the high-level restaurant for receiving banquet and scattered meal; the dining room shall have wide seat layout, comfortable environment, perfect facilities and equipments;
II. Class II restaurant is the medium restaurant for receiving banquet and scattered meal; the dining room shall have relatively comfortable seat layout and relatively perfect facilities and equipments;
III. Class III restaurant is the general restaurant based on scattered meal.
Article 1.0.4 The eating house buildings are divided into two classes.
I. Class I eating house is the high-level eating house with wide and comfortable environment and higher facilities and equipment standard;
II. Class II eating house is the general eating house.
Article 1.0.5 The canteen buildings are divided into two classes.
I. Class I canteen has relatively comfortable dining room seat layout;
II. Class II canteen has dining room seat layout meeting the basic requirements.
Article 1.0.6 In addition to implement this code, the dietetic building design shall meet the requirements of the current "Code for Design of Civil Buildings" JGJ 37-87 and the relevant design standards, codes and provisions issued by the country or specialized departments.
Contents Chapter 1 General Provisions Chapter 2 Base and General Plan Chapter 3 Building Design Section 1 General Requirements Section 2 Dining Room, Diet Room and Public Parts Section 3 Kitchen and Diet Production Room Section 4 Auxiliary Parts Chapter 4 Building Equipment Section 1 Water Supply and Drainage Section 2 Heating, Air Conditioner and Ventilation Section 3 Electricity Appendix 1 Explanation of Terms Appendix 2 Explanation of Wording in this Code Additional Explanation Name List of Chief Development Organizations and Chief Drafting Staffs of this Code
Chapter 1 General Provisions
Article 1.0.1 This code is formulated in order to guarantee the quality of dietetic building design and make dietetic buildings meet applicable, safe, hygienic, etc. basic requirements.
Article 1.0.2 This code is applicable to the design of the following three classes of urban new, rebuilt or extended dietetic buildings (including single building and joint building):
I. Operating restaurant (hereinafter referred to as "restaurant");
II. Operating cold and hot eating house (hereinafter referred to as "eating house");
III. Non-operating canteen (hereinafter referred to as "canteen").
Article 1.0.3 The restaurant buildings are divided into three classes.
I. Class I restaurant is the high-level restaurant for receiving banquet and scattered meal; the dining room shall have wide seat layout, comfortable environment, perfect facilities and equipments;
II. Class II restaurant is the medium restaurant for receiving banquet and scattered meal; the dining room shall have relatively comfortable seat layout and relatively perfect facilities and equipments;
III. Class III restaurant is the general restaurant based on scattered meal.
Article 1.0.4 The eating house buildings are divided into two classes.
I. Class I eating house is the high-level eating house with wide and comfortable environment and higher facilities and equipment standard;
II. Class II eating house is the general eating house.
Article 1.0.5 The canteen buildings are divided into two classes.
I. Class I canteen has relatively comfortable dining room seat layout;
II. Class II canteen has dining room seat layout meeting the basic requirements.
Article 1.0.6 In addition to implement this code, the dietetic building design shall meet the requirements of the current "Code for Design of Civil Buildings" JGJ 37-87 and the relevant design standards, codes and provisions issued by the country or specialized departments.
Contents of JGJ 64-1989
Contents
Chapter 1 General Provisions
Chapter 2 Base and General Plan
Chapter 3 Building Design
Section 1 General Requirements
Section 2 Dining Room, Diet Room and Public Parts
Section 3 Kitchen and Diet Production Room
Section 4 Auxiliary Parts
Chapter 4 Building Equipment
Section 1 Water Supply and Drainage
Section 2 Heating, Air Conditioner and Ventilation
Section 3 Electricity
Appendix 1 Explanation of Terms
Appendix 2 Explanation of Wording in this Code
Additional Explanation Name List of Chief Development Organizations and Chief Drafting Staffs of this Code
