X 28
CAP. 132]
Food Business (Regional Council) Bylaws
[1989 Ed.
[Subsidiary]
SCHEDULE 4
APPORTIONMENT OF SPACE IN RESTAURANTS
PART I
Class B1 and B2 restaurants
[bylaw 33(1)(j) & (k)]
Seating accom. in m2 Kitchen accom. in m2 Aggregate area of kitchen, food preparation room and scullery accom, in m2 65 or less Not less than 6 Not less than 1/3 of the total area of seating accommodation. 66-75 10 Not less than 33 m2 76-85 11 ** 86-95 ** 3 96-100 ** ** 101-110 34 35 111 or over 11 36**
*5
>>
37
37
>>
**
*5
14
Not less than 1/3 of the total area of seating accommodation.
PART II
Class B3 restaurants wishing to sell any hot Chinese dishes which may from time to time be permitted under their licences
Usable floor space in m2 Minimum aggregate area of kitchen, food preparation room and scullery accom. in m2 22 or less 5 m2 23-35 22% of usable floor space or 7 m2 whichever is the less. 36-55 20% of usable floor space or 9 m2 whichever is the less. 56-95 16% of usable floor space or 14 m2 whichever is the less. 96-185 15% of usable floor space or 19 m2 whichever is the less. 186 or over 10% of usable floor space or 28 m2 whichever is the less.Note: The usable floor space is the aggregate floor area of the restaurant excluding any offices, store-rooms, staircases, staircase halls, lift landings (up to a maximum of 5 m3), space used in providing water closet fitments, urinals and lavatory basins, and any space occupied by machinery for any lift, air-conditioning system or similar service. (L.N. 125 of 1970)
(L.N. 89 of 1979)
X 28
CAP. 132]
Food Business (Regional Council) Bylaws
[1989 Ed.
[Subsidiary]
SCHEDULE 4
APPORTIONMENT OF SPACE IN RESTAURANTS
PART I
Class B1 and B2 restaurants
[bylaw 33(1)(j) & (k)]
Seating accom. in m2
Kitchen accom. in m2
Aggregate area of kitchen, food preparation room and scullery accom, in m2
65 or less
Not less than 6
Not less than of the total area of seating
accommodation.
66-75
10
Not less than 33 m2
*
**
A
**
**
*
李肇
11
**
76-85
**
**
3
86-95
96-100
101-110
111 or over
34
35
11
36 **
**
**
*5
*
>>
37
37
>>
**
*5
14
カラ
Not less than of the total area of seating
accommodation.
PART II
Class B3 restaurants wishing to sell any hot Chinese dishes which may from time to time be permitted under their licences
Usable floor space in m2
22 or less
23- 35
36- 55
56- 95
96-185
186 or over
5 m2
Minimum aggregate area of kitchen, food preparation room and scullery accom. in m2
224% of usable floor space or 7 m2 whichever is the less. 20% of usable floor space or 9 m2 whichever is the less.
16% of usable floor space or 14 m2 whichever is the less.
15% of usable floor space or 19 m2 whichever is the less.
10% of usable floor space or 28 m2 whichever is the less.
Note: The usable floor space is the aggregate floor area of the restaurant excluding any offices, store-rooms, staircases, staircase halls, lift landings (up to a maximum of 5 m3), space used in providing water closet fitments, urinals and lavatory basins, and any space occupied by machinery for any lift, air-conditioning system or similar service. (L.N. 125 of 1970)
(L.N. 89 of 1979)
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