Feature:
Serving sizes
Part number:
02
Part text:
Where food is sold or provided on a daily basis on the premises by (or under contract with) the project owner is self-serve and requires the use of serving plate, bowl, or cup, each of the following is met (as applicable):
On Site:
Spot Check
Annotated Documents:
Operations Schedule
Method:
Protocol
Professional:
Owner
Food Service
Requirements:
Dishware - a
Dishware - c
Dishware - d
Dishware - b
New & Existing Interiors:
OPTIMIZATION
New & Existing Buildings:
OPTIMIZATION
Education:
OPTIMIZATION
Commercial Kitchen:
OPTIMIZATION
Restaurant:
OPTIMIZATION
CS Scope:
Common Areas and Spaces Under Landlord Control