I. PHILOSOPHY

  A. Individual Program

     Every school food service program has the primary aim of contributing to the achievement of the objectives formulated by the school which it serves, and of which it is an integral part. The general objectives of a successful school food service facility are common to all schools.

     The true concept of a school food service center is that of instruction, service, and activity throughout the school. All phases of the school program can be enriched by adequate tuilization of its resources and services. The degree to which teachers and pupils depend on these resources and staff measures the extent to which the school food service program is successful. Every student within the school should be reached by the food service program according to his individual needs.

  B. Purposes and Objectives

       1. Provide healthful, nutritionally adequate meals to students and staff.
       2. Counsel students, parents and staff concerning good nutrition.

       3. Provide other nutritional food services as necessary to maintain good pupil health and welfare.
       4. Serve as a "learning laboratory" for augmenting the curriculum offerings in the classroom.
       5. Afford instructional training opportunities for interested students and for professional personnel.
       6. Furnish free and reduced-price meals to needy students.
       7. operate on a nonprofit basis.
       8. use available federal, state, and local subsidies of food, funds, and services.
       9. Conform to community and state regulations concerning health, sanitation, labor and safety.
       10. Provide food service for school functions and programs.

  C. Content
  
       We believe that the school food service center should be a laboratory for research and study where students may, individully and in groups, implement classroom activities in all areas of the curriculum. School food service experiences are particularly adaptable as stepping-stones to nutrition education in the classroom, home and the community.
The food service center at the secondary school shall be used for serving a choice type-A lunch, and also as a center for other student activities and public, social activities. It is desirable that the dining area give no indication of mass feeding but a place where the social graces of dining may be developed.

II. INSTRUCTIONAL PROGRAM

      Does not apply.

III. SPACE NEEDS

  A. Estimate of Space Needs

       1. Projected Enrollment
          With a maximum enrollment of 2500 it is estimated 2000 meals per day will be served.
       2. Policy of Group Sizes
          650 to 850 students in the cafeteria during each of the three serving periods. This will require four serving lines serving at a rate of 40 meals per minute.
       3. Number of Sections.
           21 to 28 sections with 30 students per section during each serving period.
       4. number of Periods
           Three with 30 minutes in each period.
       5. Number of Teacher Stations.
           a. 1 manager's office
           b. 1 faculty dining room
           c. 1 employees' lounge
       6. Estimated Amount of Square Footage Needed as a " Guide Only"
           Space needs for the school food service facility should be planned for the ultimate enrollment as it does not lend itself to expansion. Permanent arrangement of equipment should be planned in the original installation. Floor spaces and the necessary tuilities should be provided for in the lay-out for future equipment.
          a. Dining area 10,000 sq. ft.
          b. Kitchen area 4,320 sq. ft
             (1) Kitchen, Dishwashing and receiving 2500
             (2) Serving 600
             (3) Storeroom and walk-in refrigeration 700
             (4) office 200
             (5) Employees' Lounge 200
             (6) Refuse 120

B. Furniture and Equipment

1. Included in Construction Contract:

       Items which are attached to the building should be in the construction contract. This includes sinds, dish tables, dish machines, hoods, stationary shelving, mop racks, soap, towel and toilet paper dispensers, lockers, mirrors, display areas and bulletin boards, built-in serving and work counters, exhaust fans, water heaters, booster heaters, grease traps, walk-in and reach-in refrigerators and freezers. The county completion of plans and specifications.

       Other fixed equipment such as ranges, ovens, steamers, steam-jacketed kettles and mixers, should also be included in the construction contract, specifications subject to approval of county. The advantage of having these items in the construction contract os that the contractor becomes resp0onsible for coordinating both the delivery and installation as well as instruction of operators as to correct techniques of use and care.

          a. Dishwashing machine (double tank, recirculating prewash scraper and rinse injector)

               (1) Flow pressure shall be not less than 15 not more than 25 pounds per square inch on the water line at the machine and not less than 10 pounds per square inch at the rinse nozzle. ( A pressure gauge shall be installed or a suitable gauge cock shall be provided in the rinse line immediately upstream form the dishwashing machine to permit checking the flow pressure of the final rinse water.)
               (2) The wash water temperature shall be at least 140F; the final or fresh rinse shall be at a temperature of at lest 180F at eh entrance manifold. When a pumped rinse is provided, the water shall be at a temperature of at least 170F. Easily readable thermometers shall be installed near the discharge end of the machine, so located as to show the tempertures of the final rinse water entering the manifold. Thermometers shall also be provided to indicate the temperature of the water in all tanks of the machine. A booster heater on the wash tank is recommended.
               (3) Rinse injectors add a "wetting agent" to the rinse line of the dishwashing machine, which reduces the drying time of the dishes and silver, and elimenates toweling. Use of this will reduce the clean dish area required.
          b. 1 soiled dish table, 16' x 24" or 28" x 24" with a minimum of 5 feet straight line into dish machine.
          c. 1 disposal unit as a part of the soiled dish table
          d. 1 pre-scrap trough, 11' x 24" to be constructed parallel to soiled dish table mounted with rubber scraping bupmer and running water
          e. 1 dish return conveyor
               (1) To be located along one wall of the dining area for soiled dish return to the scullery room.
               (2) provision for closing the dish return window for kitchen security and multi-use of the dining room at the pint where conveyor reaches the dish return window. Overhead pull down pocket window with latch or bolt on inside is recommended.
          f. 1 clean dish table. A minimum of 10 feet of which 5 feet should be straight line from the machine to accommodate 3 dishracks.
          g. 1 pot sink
               (1) The process of cleaning pots and pans includes scraping, soaking, washing, rinsing, sanitizing and drying the scraped material may be  disposed of by a perforated, removable scrap tray which is a part of the soaking compartment. This scrap tray should be level with the top of the sink, 4 to 6 inches deep and drained.
               (2) To be 21" x 24" x 14" deep; 4' drain table; 36" x 24" soak compartment with removable scrap tray; 3' drain table ; 2 compartments 30" x 24" x 14" for washing and rinsing; and 6' drain tables for clean utensils.
          h. 1 2-compartment vegetable Sink, 30' x 24" x 14" deep ( each compartment)
          i. 1 Vegetable Table, built as a part of vegetable sink
          j. 1 1-compartment Cook's sink, 30" x 24" x 14" located in the cook's area
          k. 1 Service Sink to be located in refuse area
          l. 1 hank Sink to be conveniently provided with soap dispenser, towel dispenser and mirror, located in kitchen
         m. 1 washing machine and dryer ( for laundry requirements of kitchen)
          n. Walk-in Refrigerator, 10' x 12'
               (1) The pre-fabricated walk-in refrigerator shall be a part of the kitchen sub-contract. The floor shall be level with the adjoining floor, except a slightly raised door sill. This permits the use of mobile equipment.

               (2)  A floor drain should be provided on the inside and outside for cleaning and/or condensation.

               (3)Stainless steel or vinyl mobile adjustable shelving is recommended.

               (4) The walk-in refrigerator should be 10 feet wide. This provides 2.5 of storage on either side, a 3' passage and a 2' middle aisle.

               (5)Outside thermometer is recommended.

          o. 3 refrigerators, 40 cubic feet, 2- door, reach-in, near serving counters.

          p. 1 freezer, 72 cubic feet, 3- door, reach-in.

          q. Steam Equipment

               (1) 1 3-compartment steamer

               (2) 2 40-gallon kettles            

               (3) 1 20-gallon kettle

          r. 2 cook's tables, 8' x 30" x 34" high; overhead rack, undershelf and two drawers

          s. 1 Baker's table, 8' x 30" x 34" high, roll under bins and three drawers on the right end

          t. 5 Work tables and receiving table, 6' to 8' x 30" x 34" high, undershelf and two drawers

          u. 3 heated food carts, portable, 9 sets of universal angles to accomodate 18"x26" or 12"x 20" pans

          v. 1 heavy duty hot top range, cook's section

          w. 1 heavy duty bake oven, 3-section, 6-pan, baker's area

          x. 2 convection ovens, 1 cook's area and 1 baker's area

          y. 1 40-quart mixer with 20-quart adapter, hogo attachment, shredder and grinder

          z. 1 30-quart mixer with 20-quart adapter, hogo attachment, shredder and grinder

         aa. 1 slicer, angle feed, automatic

         bb. 1 vegetable peeler, 30-pound capacity

         cc. 6 portable baker's racks

         dd. 6 utility carts

         ee. 2 lowrators for dish racks

         ff. 3 lowrators for plates

         gg. 2 dish trucks

         hh. 1 pot storage rack

         ii. 6 food storage bins

         jj. 6 garbage dollies

         kk. 4 mobile serving counters

       2.  To be purchased by School Board

          a.  Office Area

               (1) 1 desk, 60" x 35"

               (2) 1 waste basket

               (3) 1 cabinet, recipe file for 5x8 cards, 16"deep

               (4) 1 chair, posture

               (5) 1 table, conference, to match desk, 60' x 35"

               (6) 2 chairs, to match desk chair

               (7) 2 adjustable shelves

               (8) 1 wall clock

               (9) 1 cabinet, file, 4-drawer, legal size, metal with lock

              (10) 1 adding machine, 10-digit, push button, electric, with subtracting and multiplying features

          b. Student Dining Area

               (1) 199 dining tables, folding, adequately braced, dull finish formica top

                    (a) 25 round

                    (b) 50 half-round

                    (c) 40 trapezoidal

                    (d) 50 square

                    (e) 34 rectangular

          c.  Faculty Dining Area

               (1) 10 tables, trapezoidal

               (2) 50 chairs, to match tables

          d. Employees' Lounge

               (1) 12 lockers, individual

               (2) 2 cabinets, first aid

               (3) 3 chairs , folding

               (4) 1 mirror, full length

               (5) 2 soap dispensers

               (6) 2 towel holders

IV. STORAGE

    A. Number, Types and Sizes of Items to Be Stored

          1. Procesed foodstuffs and non-food supplies. Space adequate to hold one month's suply of non-perishable items.

          2. cleaning supplies: Detergents, mop buckets, and brooms

          3. trays, cashiers, silver, etc.

          4. Students' notebooks, books, and personal belongings for convenience whild dining

          5. A permanent rack for mops and drying line or rack for cleaning cloths should be provided.

    B. Size of Cabinets or Shelving

          1. Shelving should be wide enough to accomodate institutional size (6/10) case foodstuffs with 6 cases 92 cases high) in each section.

          2. Storage Containers: Space should be provided for large storage containers or dollies. These are approximately 18 inches in diameter and 40 inches high. Vertical clearance should be provided under some of the shelving for the containers.

          3. Storage Racks or Skids: Portable platforms are recommended for storing cases, bags, drums, etc., off the floor

          4. Dish Storage: Dishes and silver should be stored at the point at whcih they are used. Stainless steel mobile storage units for trays and plates shall be provided. These are loaded in the dishwashing area and stored under the serving counter. This necessitates leaving clear space under the serving counter where initial serving of plates occurs.

          5. Counters for trays, cashiers, silver, etc.: Counters 14' long, 30" wide, exclusive of milk coolers, is recommended. Each counter should be set up in the following order and contain:

               a. 1 mobile silver and tray unit

               b. 1 milk cooler, self-elevating with a condensate evaporator and grounded electrical outlet

               c. 1 24" mobile plate lowrator

               d. 1 4" recessed section, 72" x 30"

               e. 1 24" x 30" flat section

               f. 1 30" x 30" section with 3 shelves above it , each shelf 9" apart 9student tray rail to begin here- section to be recessed 14" to allow for tray rail)

               g. cashier stand (one per two counters). The end of the counter should be provided with knee space. One cashier will be located at the exit and between two serving counters. Therefore, the tray rail needs to extend to the cashier.

               h. Counter guard (1 2-shelf). Counter or sneeze guards are required by Florida Sanitary Code. Self-service openings in counter guards shall be so disigned and arranged as to protect food from manual contact by customers, but arranged so taht they do not slow up service.

               i. 1 counter rail shall be on back(employee) side of counter to facilitate serving

              j. At least two wall areas large enough to accommodate students' notebooks, books and personal belongings shall be provided for students' convenience while dining. Dimensions shall be:

                                          12" wide divisions - on two shelves

                                           30" high and 20" high, 10" deep

                                           500 divisions in each wall area.

V. SPECIAL CONSIDERATIONS

    A. Environmental

          1. Visual

               a. Dining Area

                    (1) Should provide a relazing and restful atmosphere.

                    (2) A dual lighting system is desired in the event room is used for study purposes.

                    (3) Wall and ceilings should be light in color.

                    (4) Texture and color should be considered in the selection of materials for a pleasing and harmonious effect, including floors, walls, ceilings, counters, furniture and tableware.

                    (5) To avoid the institutional look, variety in shape and size of tables and use of colorful chairs is desirable.

                    (6) Display areas must be available in dining area. These are used for student projects, menus, seasonal decorations, educational and promotional materials.

               b. Access for Delivery

                    (1) Adequately protected from outside view by use of decorative blocks to match exterior appearance of plant.

          2. Hearing

               a. Ceilings should be of acoustical tile for sound absorption.

               b. Acoustically treated partitions, folding or sliding, should be automatically operated.

               c. Walls should be acoustically treated.

               d. Stereophonic music system with weparate control from master public address system.

               e. Installation of fly machines, syncromist or equal, or air screens over doors.

               f. cooking equipment9steam cookers, steam jacketed kettles, ranges and ovens) must be supplied with special ventilation.

               g. Adequate ventilation in the dishwashing area. A direct flue connection from the dishwashing machine ismore effective than a vented hood.

               h. positive storeroom vnetilation is necessary. Air conditioning is recommended to achieve the 40 to 70 degree temperature recommended for dry food storage. This may be a means of relieving refrigerated storage. Air conditioning in storeroom must have a separate control from the master automatic control for the rest of the school plant so taht it will not be turned off when school is not is session.

    b. Utilities

          1. Electrictiy

               a. Both natural and artificial lighting are desirable. Windows are preferable to skylights. 30 to 50-ft. candles are needed to work kitchen surfaces. A dual lighting system is needed in the dining area for study purposes.

               b. The lighting circuit control panel for all school luncy areas and power circuit for kitchen should be easily accessible to kitchen and not placed in storeroom.

               c. special wiring and outlets are required for heavy-duty equipment.

               d.  Voltage requirements of equipment should be ascertained by the architect and wiring and outlets provided accordingly.

               e. Spare circuits for future needs.

               f. Switches should be within reach of employees.

               g. Circuits for air conditioning storeroom shall be separate from the rest of the school plant, as the purpose for air conditioning the storeroom is a year-round, 24-hour day need for pest control.

               h. Storerooms should be kept free of electrical distribution panels, uninsulated pipes, water heaters, refrigeration condensing units or other heat producing devices. Any wall between storeroom and a boiler room should be insulated.

               i. Multiple purpose dining rooms which are being used for classroom work should have light comparable to classroom foot candle reuirements.

               j. Light switches should be easily accessible to groups using the room for extracurricular activities.

               k. Grounded electrical outlets should be provided in teachers' dining area.

               m. electrical equipment will be used for cashiers' stand and grounded electrical connections should be provided.

               n. Outlets provided for mixer for joint use of baker and cook.

               o. Toilet rooms hould be well lighted.

               p. Stereophonic music system with separate control from master public address system.

          2. Water and Plumbing

               a. Hot water heating system for kitchen use only. Provide 140F water for general purposes (sinds), dishwashing machine(scraper and wash tanks) and 180F to dishwashing machine rinse line. Provide a booster heater on rinse line, if necessary, in order to maintain 180F water.

               b. Hot and cold water to vertical cutter/mixer, steamer, kettles and stove. Faucets to be on flexible hose.

               c. Service sink located in storage area for cleaning supplies.

               d. Plumbing pipes shall not protrude from floor, but extend from walls wherever possible. Pipes extending from walls need maximum clearance from floor of 8 inches.

               e. Adequate supply of cool drinking water located away from serving line and dish return area. It is recommended that a fountain be located near each exit.

               f. Toilet and lavatory facilities readily accessible to students and faculty entering and leaving food service counter.

               g. Drainage and waste lines sahll have accessible clean outs and be properly sized.

               h. drainage for steam cookers, steam jacketed kettles, pot sinks, prewash and dishwasher shall be through an outside grease trap.

               i. Floor drains and hose bibs shall be provided to facilitate cleaning the floor.

               j. Floor drains shall be located adjacent to walk-in refrigerators, dishwashers, vegetable peelers, steam cookers, steam jacketed kettles, reach-in refrigerators and vertical cutter mixer.

               k. Floor drains shall be located away from traffic and work aisles, 1/8 inch per foot is suggested as proper pitch of floor to drains.

          3. Refuse

               a. Provision shall be made to hide garbage cans from view. This need not be a completely enclosed part of the building; however, a positive protection against insects and animals must be provided. The refuse area shall be convenient to the dishwashing and pickup service area. Space shall be allowed for storage of garbage cans, baskets, crates, cartons, tin cans, milk cases and other trash.

    C. Service - School and Community

          1. Access Drives

              Easy access to back entrance for delivery of materials and supplies.

          2. Parking

               a. 14 spaces for food service emplyees near service entrance.

               b. Ample for delivery vehicles near service entrance.

          3. Doorways for Delivery, Access, etc.

               a. Locks shall be keyed esparately from master system in order that only school food service manager and designated person from administration have access.

               b. Service entrances, storeroom and any door where mobile equipment is used shall be a minimum of 3.5 feet wide. Exterior doors must open outward and be provided with self-closing devices, as well as automatic door stops for repeated trips as in the case of a large delivery of materials and supplies.

               c. Exit doors for students must be equipped with panic hardware.

               d. Aisle and delivery allowances:

                    (1) between cooking equipment and work tables, 3.5 feet.

                    (2) Traffic aisles, 4 feet.

                    (3) Between front of refrigerators and other equipment, 3.5 feet.

                   (4) the delivery entrance and solid doors, 5 feet.

               e. toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors that shall not open directly into food preparation or serving areas.

               f. Entrance, storeroom and walk-in refrigerator doors must be wide enough for using mobile equipment. Screened door and back entry shall be at least 3.5 feet wide.

               g. All openings to outer air effectively protected against entrance of flies and other insects by self-closing doors which open outward.

               h. Dutch doors between kitchen and teachers' dining area.

    D. Sotrage

          1. All food and supplies must be stored above floor, on vinyl or aluminum shelving racks, dollies, or other clean surfaces in such manner to be protected from splash or other contamination.

          2. some shelving must be portable.

          3. floor space shall be allowed for portable platforms.

    E. Floor Materials, Room Finishes (Performance Qualities Only)

          1. Dining Area

               a. Ceilings impervious to moisture, easily cleaned.

               b. Floors acoustically treated, easily cleaned of foods.

               c. walls smooth, durable, easily cleaned, impervious to moisture (wood paneling, vinyl, or plastic laminates recommended). Those adjacent to serving counter and student traffic washable (ceramic title recommended).

          2. Kitchen

               a. Floor smooth, easily cleaned, non-absorbent, non-slip, and grease proof (quarry tile with adhesive non-skid strips recommended). Storeroom same as kitchen.

               b. Bases of quarry tile.

               c. Walls easily cleaned, smooth, non-absorbent 9ceramic tile recommended). Bulletin board material on one wall. Studs, joists, and rafters not exposed in food preparation, washing, or toilet areas.

          3. Delivery Area

               a. Walls of decorative blocks to match exterior appearance of plant.

          4. Office

               Part of wall covered with bulletin board material (celotex cork) at eye level, 40"x30"

    F. Selection-Procurement, Installation and Repair

          1. Florida statutes provide that: "The state board shall adopt and prescribe all needful rules and regulations for the proper enforcement and carrying out of the provisions of the school code." On this authority, "school lunch facilities should be planned to conform to accepted standards as outlined in Schllo Lunch Design Criteria published by the Florida State Department of Education," School lunch facilities and equipment are also subject to the requirements of the Sanitary Code of Florida.

          2. All equipment must comply with the standards identified by the seal of approval of:

               a. American Gas Association for gas equipment.

               b. American Society of Mechanical Engineers for steam equipment.

               c. National Sanitation Foundation.

               d. Underwriters Laboratories for electrical equipment.

          3. All equipment for receiving, preparation, holding and serving food shall be on wheels. This includes scales, carts, utensil rack, storage bins, shelving, chopping and slicing machines, cooking racks, proofing cabinets, mixers, serving counter units and small worktables.

          4. All equipment shall be of good quality of recognized brands. Stainless steel 14 to 16 gauge, No. 4 finish, 18-8 type 302 to be used for sinks, counter tops, worktables, soiled and clean dish table.

          5. Repair and maintenance shall be readily available.

          6. Consideration shall given to modular coordination. For example, cooking racks, refrigerators, under counter and storage units are available for use with standard pans. Each shelf position spaced on approximately 3 inch centers will hold one 18x26 inch bun pan or two 18x14 inch trays. They are also designed to accommodate 12x20 inch serving counter inserts. The extensive use of 18x26 inch pans dictates the selection of oven equipment sized to accommodate these pans and 30 inch sink compartments to facilitate washing them. large steamers shall be wide enough for two standard pans.

          7. Casters shall be easy rolling, durable, moisture and grease resistant, ball bearing and quiet. A combination of swivel and rigid is recommended. large wheel diameters move more easily. Casters shall have retractable legs or a locking devide.

VI. RELATIONSHIPS (BUBBLE DIAGRAM)

    A. Within the Program

          1. Kitchen shall be arranged in a logical work order to provide for the natural flow of raw and prepared materials:

               a. Vegetable sinks near the point of delivery and near refrigeration and cooking areas.

               b. Where one mixer is provided, it shall be convenient to both baker and cook or mounted on a mobile stand, equipped with lock casters.

              c. Worktables shall be located convenient to preparation equipment, i.e., ranges, ovens, steamequipment, mixers, etc.

               d. right to left direction is usually more convenient than left to right.

               e. Central or " island" installation of cooking equipment facilitates cleaning and is accessible from all sides.

               f. Any equipment which is not readily movable shall be installed a sufficient distance from othe rfixed equipment or wall to allow space for cleaning. The exact distance will depend on the size and type of unit. Where space behind the equipment to be cleaned is more than 8 nfeet from the open end, the width of such space shall be at least 24 inches, if only one is open, and 18 inches if both ends are open.

               g. It is important to plan storage space at the point of great use for each piece of mobile equipment. An adequate space allowance with sufficient turning radii must be provided. Normally four feet aisles are adequate.

              h. Adequate and conveniently located toilet facilities.

          2. Manager's desk should be located in an office apart from the storeroom to provide view of entire kitchen.

          3. Delivery area shall have platform scales. Table shall be placed immediately inside rear entrance for checking invoices.

          4. dining area shall be planned and equipped for flexibility of use, but a cafetorium is not recommednde. The multi-purpose room could be used for small conferences, large group instruction, extracurricular activities 9during and after school hours), and for public functions.

          5. A teachers' dining area, with restrooms attached, adjacent to the kitchen.

          6. Toilet and lavatory facilities readily accessible to students and faculty entering and leaving food service center.

          7. Cool drinking water located away from serving line and dish return area. It is recommended a fountain be located near each exit.

          8. Employees' Lounge: The Sanitary Code of Florida requires " adequate facilities shall be provided for the orderly storage of employees' clothing and personal belongings such rooms or areas shall be located outside the food storage, preparation and serving area."

    B. To Closely Related Programs

          1. Dining space and related areas shall have ground floor location with consideration given to immediate accessibility for public use without opening the entire schol plant.

   C. To Entire Campus

          1. Must be located for convenient accessibility from all parts of school, as well as from the street for delivery.

          2. Shall follow a logical flow into courtyard area equipped with benches and landscaping.

   Link to : Food Service-Space Relationship

VII. BIBLIOGRAPHY

    A. Educational Specifications for Elementary Schools, Alachua County Board of Public Instruction, Gainsville, Florida, 1967.

    B. General Educational Specifications for Elementary School of The Atlanta Public Schools, Department of Administrative Services, Atlanta Board of Education, Atlanta, Georgia, 1963.

    C. Educational Specifications for Charlotte County High School, Charlotte County Board of Public Instruction, Punta Gorda, Florida, 1965.

    D. Educational Specifications for Charlotte County Junior High School, Charlotte County Board of Public Instruction, Punta Gorda, Florida, 1965

    E. Educational Specifications for a 1500 Pupil High School For Citrus County, Citrus County Board of Public Instruction, Inverness, Florida, 1965.

    F. Educational Facilities Planning, Florida State Department of Education, Tallahassee, Florida, 1965.

    G. School Lunch Design Criteria, Florida State Department of Education, Tallahassee, Florida, 1965.

    H. Tar Heel School Food Service Facilities Guide, Norht Carolina State Department of Education, Raleigh, Norht Carolina, 1967.

    I. Senior High School Educational Specifications, Palm Beach County Board of Public Instruction, West Palm Beach, Florida, 1967.

    J. Senior High School Educational Specifications, Pinellas County School Board, St. Petersburg, Florida, 1969.

    K. School Food Services Policies and Standards, Third Edition, Southern States Word Conference, State Department of Education, Tallahassee, Florida, 1967.

    L. A Guide - Florida School Lunch Sanitation and Safety, Bulletin 33-F, State Board of Health, State Department of Education, Tallahassee, Florida, Revised 1965.

I. PHILOSOPHY

    A. Individual Program

        We believe that Guidance is a planned program of services provided for all students with emphasis placed on the developmental and preventive aspects rather than the remedial. Guidance services include programs of orientation of new studnets; personal (individual and group), vocational, and educational counseling; assisting students in the process of decision-making concerning future jobs and education; follow-up services; and research and evaluation procudures. We further believe that to develop such a program the personnel must work not only with students, but also with teachers, administrators, parents and other agencies.

    B. Course Purposes and Objectives

        The main goal of all guidance activities is to provide a more effective school program for each individual student. Specific goals of the total guidance program are to :

          1.  Help individual students determine their interests, capabilities and aptitudes.

          2.  Aid teachers in identifying and providing for individual differences within their classes.

          3.  Assist parents in an understanding of the development of their children.

          4.  Disseminate academic, vocational and personal-social information.

          5.  Coordinate community and referral services.

    C. Course Content

          Does not apply.

II. INSTRUCTIONAL PROGRAMS

    A. Course Title and/or Room Use

          Does not apply.

    B. Activities

          1.  Individual counseling.

          2.  counseling with groups

          3.  Testing

          4.  conferring with teachers

          5.  Conferring with teachers and parents

          6.  Conferring with parents

          7.  Conferring with individual students

          8.  Conferring with students and college representatives and employers.

          9.  Accumulating, displaying and disseminating educational, vocational, and personal-social materials to students, teachers and parents.

          10. Providing special services

               a.  Speech

               b.  Vocational rehabilitation counselor contacts

               c.  Other related specialized personnel contacts

          11.  Maintaining and securing cumulative student records

          12.  Supervising secretarial personnel

          13.  Planning, organizing and executing guidance programs, i.e., career day, college day, orientation and testing

          14.  Disseminating student transcripts, records and recommendations requested by present and former students

          15.  Receiving, registering, scheduling and orienting all students.

          16.  Referring within the school and with community agencies.

II.  SPACE NEEDS

    A. Estimate of Space Needs

          1.  Projected enrollment of subjects

               2500 students, all student enrollment shall be served. Level 3, Florida State Accreditation requires one guidance counselor for every 250 students. Level 2 requires one for every 375.

          2.  Policy of Group Sizes

               Does not apply.

          3.  Number of sections of Each Size Group.

               Does not apply

          4.  Number of Periods in Schedule

               Does not apply

          5.  Number of teacher stations required

               Does not apply.

          6.  Estimated Amount of Square Footage Needed as a "Guide Only"

               a. Reception room - 450 square feet

                  To accommodate receptionist, two persons waiting for each counselor (total of 20), plus space for other studetns (10) to use the guidance materials in the reception room (total of 30 persons).

               b.  Office of Coordinator of Guidance - 180 square feet. This shall be adjacent and accessible to individual counseling offices. It shall be entered from the reception room.

               c.  Individual offices for nine counselors -1080 square feet 9each office shall have a minimum of 120 square feet.)

               d.  Registrar's office -240 square feet

                  This room shall fireproof. Also a fireproof underground storage area for inactive student files shall be easily accessible to this office.

               e.  Records room (underground).

               f.  Multi-purpose conference room ( shared with Administration) 450 square feet. it shall have a movable soundproof wall so that the room can be divided into two smaller rooms.

               g.  Office for secretary (other than receptionist) -120 square feet.

               h. two small conference rooms - 300 square feet

                    (1)  Conference Room No. 1 to accommodate 10 people- 120 square feet.

                    (2)  conference Room Nol 1 to accommodate 10 people, plus storage for audio-visual equipment -180 square feet.

               i.  work room -150 square feet.

               j.  Powder room and coat closet - 90 square feet.

               k.  Storage closet with lock - 90 square feet.

               l.  corridors - 450 square feet.

    B. Furniture and Equipment   

        1. Furniture

          a.  Reception Room

               (1) 6 units of adjustable book shelves with the lower 1/3 for storage with doors (6 feet high, 32 inches wide, and 12 inches deep), two pamphlet display racks or cases of similar dimensions to book cases. Total of 21 linear feet of shelving. These book shelves shall be arranged in three separate and different groupings spaced throughout the reception room and arranged by occupational, educational, and personal-social materials.

               (2)  2 movable room dividers with book shelves or display racks (3 feet high, 32 inches wide, and 12 inches deep.)

               (3)  1 desk, secretarial, with typewriter lift on left side

               (4)  1 chair, posture

               (5)  1 table, round

               (6)  4 chairs, all-purpose

               (7)  1 table, round

               (8)  6 chairs, all-purpose

               (9)  2 couches, double removable and reversible cushions, easily cleaned

               (10) 8 chairs, lounge with arms - vinyl loose cushions

               (11) 4 tables, occasional

               (12) 4 lamps, table size

           b.  Coordinator of Guidance

               (1)  1 desk, executive conference with overhang

               (2)  1 chair, executive

               (3)  3 chairs, all-purpose, with arms

               (4)  1 table, occasional

               (5)  1 bookcase, cabinet base, locked storage space, two center shelves for display and top two shelves adjustable for books (36" x 12" x 6")

          c.  Individual Counselor Offices

               (1)  9 desks, executive conference with overhang

               (2)  9 chairs, executive

               (3)  18 chairs, all-purpose with arms

               (4)  9 bookcases 9described in detail in Item b. above)

          d.  Registrar

               (1)  1 table, small work

               (2)  2 chairs, all-purpose

               (3)  1 desk, secretarial with typewriter lift on left

               (4)  1 cabinet, table top with storage space with adjustable shelvew and doors below (30" high, 6' long, and 28"wide)

               (5)  1 chair, all-purpose with arms

          e.  Multi-purpose conference Room

               (1)  4 tables, conference (5' long, 3' wide, 28"" high)

               (2)  28 chairs, all-purpose

               (3)  2 chairs, all-purpose with arms

          f.  Secretary

               (1)  1 desk, secretarial with typewriter lift on left

               (2)  1 chair, posture

               (3)  2 chairs, all-purpose with arms

         g.  Conference Room No.1                     

               (1)  1 table, conference

               (2)  10 chairs, all-purpose with arms

          h.  Conference Room No.2

               (1)  1 table, round

               (2)  10 chairs, all-purpose

               (3)  2 carrels, dry

          i.  Work Room

               (1)  2 tables, formica tops (top, 3' x 5')

               (2)  6 chairs, all-purpose

               (3)  1 cabinet, ceiling height, wall length, 3"deep storage

               (4)  1 cabinet, formica counter top, for the storage of poster paper in the back section

               (5)  2 shelves, adjacent to the above storage cabinet (6' high, 32" wide, 10" deep)

        2.  Equipment

          a.  Reception Room

               (1)  1 typewriter, electric

               (2)  1 clock, wall

               (3)  1 recorder, tape

               (4)  3 previewers, filmstrip

               (5)  1 cabinets, file, for 5 x 8 cards, four-drawer

               (6)  2 cabinets, 4 - drawer metal legal size file with locks

               (7)  2 baskets, waste paper

          b.  Coordinator of Guidance

               (1)  1 cabinet, 2-drawer metal legal-size file with side storage and lock

               (2)  1 clock, desk

               (3)  1 basket, waste paper

          c.  Individual Counselors' Offices

               (1)  9 clocks, desk

               (2)  9 baskets, waste paper

               (3)  9 cabinets, file, 4-drawer legal-size metal with locks

          d.  Registrar

               (1)  1 typewriter, electric

               (2)  1 copier, dry photo

               (3)  1 caculator

               (4)  8 cabinets, file, 4-drawer metal legal-size with locks

               (5) 1 basket, waste paper

               (6)  1 micro-film reader

               (7)  2 cabinets, metal file 2-drawer, legal-size with locks on casters

               (8)  1 clock, wall

          e.  multi-purpose Conference Room

               (1)  2 baskets, waste paper

               (2)  projection screen wall mounted

          f.  Secretary

               (1)  1 typewriter, electric

               (2)  2 cabinets, 4-drawer metal file legal-size with locks

          g.  Conference Room No. 1

               (1)  1 basket, waste paper

               (2)  1 clock, wall

          h.  Conference Room No.2

               (1)  1 cabinet, metal file 4-drawer, legal-size

               (2)  1 cabinet base for storage of stop watches, portable tape recorder and other small items

               (3)  1 clock, wall

               (4)  1 basket, waste paper

          i.  Work Room

               (1)  2 cabinets, file, 4-drawer for 5" x 8" cards

               (2)  1 clock, wall

               (3)  2 baskets, waste paper

               (4)  1 paper cutter

               (5)  1 typerwriter, manual

          j.  Records Room

               (1)  20 cabinets, file, metal 4-drawer, legal-size with locks

               (2)  1 cabinet, card file, 30-drawer with stand for 3" x 5" cards

          k.  Powder Room

               (1)  1 mirror

               (2)  1 towel dispenser

               (3)  1 basket, waste paper

          l.  Coat closet

               Coat racks to accommodate 15 persons

IV. STORAGE

    A.  Number, types, and Sizes of Items to be Stored

          Since many of the materials used for guidance purposes cannot be stored neatly, space for out-ot-sight storage should be provided for them.

    B.  Size of Cabinets or Shelving

          Walk-in storage closet, adjustable shelves onopposite walls

    C.  Size of Storage Area

          Walk-in Closet, 90 square feet

V.  SPECIAL CONSIDERATIONS

    A. Environmental

          1.  Visual

               The entire suite should be attractive and bright; natural light should be utilized wherever possible, with windows enhanced by draperies which blend with the total motif.

               Doors of Guidance Coordinator and Individual Counselors designed for two-way vision in upper portion.

          2.  Hearing

               All flat surfaces, floor, walls, and ceiling should be acoustically treated to screen out all extraneous noise.

          3.  Climate control - Heating, Ventilating, Temperature

               Central heat and air-conditioning. Because the areas in the guidance suite must be separated in order to assure privacy, special provisions must be made to secure sufficient heat and ventilation for each room.

    B.  Utilities

          1.  Closed Circuit TV in Reception Room and Multi-purpose Conference Room

          2.  Telephone with intercommunication system for Reception Room, coordinator of Guidance, Individual Counselors' Offices, Registrar, Secretary and Work Room

          3.  3 110V double convenience outlet in offices of Coordinator of Guidance, Individual Counselors, Work Room, Records Room

          4.  1 110V double convenience outlet in Powder Room and Storage Room

          5.  Wire mold on all walls of Receptionist, Secretary, Registrar, and Conference Room No.2.

          6.  110V double convenience outlet flush with floor for Receptionist's Desk, Secretary's Desk, and middle of multi-purpose conference room

          7.  Wire mold along each end of Multi-purpose Conference Room and Conference Room No.1.

          8.  Lavatory with hot and cold water in Powder Room.

          9.  Water closet for Powder Room.

          10. Water cooler in corridor of Guidance Suite.

          11. Lighting shall be from recessed ceiling fixtures designed to emit diffused light.

    C.  Service - School and Community

          Does not apply.

    D.  Storage

          The storage area for records shall be completely fireproof and located in the most secure area of the suite to protect them from loss due to fire or natural disasters.

    E.  Floor Materials, Room finishes (Performance Qualities Only)

          All materials used for acoustically treating the floors shall be entirely fireproof. The material used in all draperies and hangings shall be fireproof. The walls throughout the suite shall be smooth to facilitate housekeeping and light in color to reduce the amount of artificial lighting required. Each room should be equipped with bulletin board material approximately 4' x 8' and peg board of 3' x 5' at eye level.

VI.  RELATIONAHIPS (BUBBLE DIAGRAM)

    A.  Within the Program

         There shall be easy mobility between offices, conference rooms, and all other areas within the guidance suite.

          1.  Reception Room should be designed to facilitate the coordination of the guidance services. It shall be the center of traffic flow for those who desire guidance services; students, teachers, parents, and community visitors. This area must be near the other guidance rooms but arranged so that students and other persons visiting the guidance suite cannot look into any of the other guidance offices.

          2.  The Coordinator's Office shall be adjacent to the reception and waiting area for coordnator's easy access to the total guidance suite.

          3.  The counseling Offices shall open onto corridors leading directly from the reception and waiting area to be easily accessible to students, parents, teachers, and visitors. They shall be arranged for exit avoiding reception area.

          4.  Multi-purpose Conference Room, designed to be used as one or two rooms, whall open onto the corridor and be easily accessible to entire guidance staff. it is designed to conduct guidance activities such as group counseling (too large for small conference room); staff meeting; and guidance committee meetings. This area is to be shared with the administrative staff.

          5.  Small conference Rooms shall be located at a point in the suite that will be accessible to staff and others for activities. They shall be suitable for use by the speech therapist, the school psychologist, for small group testing, small group counseling, parent-teacher conferences, and other case cnferences.

          6.  secretarial area (additional) shall be located near the records room and counseling rooms to permit counselors to secure information unobserved by reception area.

          7.  Records Room and Storage Area should be located near the counseling rooms for access to counselors. It shall provide accessibility to administrators, teachers and others utilizing records. This area shall house records, guidance materials and supplies.

          8.  Powder Room and Coat closet shall open onto the corridor and be easily accessible to students desiring to use the powder room before returning to class and to the guidance staff.

          9.  Work Room shall be located near reception area so student helpers can be called as needed.

    B.  To Closely Related Programs

          1.  The guidance suite shall be located near the library to tuilize the services of the librarians and be easily accessible to students desiring to locate materials in addition to those materials housed in the guidance suite.

          2.  The guidance suite shall be located near the adminstrative suite for accessibility to students' records.

          3.  The guidance suite shall be located for easy accessiblity to teachers and their classrooms for utilization of guidance services.

    C.  To Entire Campus 

          The guidance suite shall be located in the flow of traffic for easy accessibility to students and teachers. it shall be near a main entrance to encourage parents and others in the community to avail themselves of the services offered.

      Link to : Guidance--Space Relationships