Cafes and restaurants are important at universities. The largest university, the staff, the students and the café designed for visitors, is usually the most visited element of the university. This is a place where students and teachers can have a short coffee break or a lunchtime visit. The well-designed central cafe, which is perhaps located in the student center, enhances the university's functional efficiency. Here, lunch can be combined with the bank, the post office and the bookstore, as well as a friendly exchange with colleagues, students, visitors, staff and trainers who can visit the same building in the same building. Universities where such centers are not frequent can well design it at universities.
As mentioned above, the center of the university's central café is the ideal venue for the student center. The public library containing the cafeteria and the administrative building can easily be built due to the core and core functions of the two largest buildings of the university campus. Both buildings need access to university departments, as well as outsiders and vehicles. Therefore, the main plan should incorporate parking on campus and university placement at the university. The site is located near a public building near a university student center but towards the student loft area. It must also be close to the university boulevard and the visitors' parking lot. The building must be surrounded by cellars and gardens that contain benches.
The university cafe should be spacious not only for large visitors, but also because the distance between tables is ideally much larger than distance tables in an ordinary restaurant. Students often use these spreadsheets to read or supplement the task with a snack, lunch or dinner. The acoustic design of a university cafe must be such as to minimize the noise level. Mirroring wall coverings and coffee bar sections that are open during the busy hours of the environment will provide a great deal of power. For the same reason, music can never be allowed in the cafeteria of the university. Soundproofing parts of the listening center can also be designed to allow music.
We can mention that the university cafe needs to feed nutritious food for subsidized fees. Primary clients are students who do not seek members of society. There are two different models for running such cafés. At university, the university contracts with private service providers. In the second, the university operates its own food supply department and leases the necessary staff at the cafe. There are limitations in both models. When it comes to services to a private catering organization, you get secure and inclusive clients without having to face the open market. This can often lead to a deterioration in the quality of food and services. Although contracts are limited for a limited period, food business operators in universities tend to stick to various reasons.
On the other hand, if a university manages the cafeteria independently, there is a problem that is similar to the problem facing businesses. Personnel with non-profit employment can result in costly institutions that provide poor services. A new solution to this problem is to produce five or six small kitchens instead of a small kitchen. These kitchens are then leased for the separation of restaurants and restaurants. The maintenance and cleaning of the premises as well as the billing will be entrusted to the staff hired by the university. A common billing agent computes the appropriate amounts for foods from different counters. The practice is to provide a plastic tray and cutlery at the entrance to the counter of food counters. After purchasing the food you want in the house, customers bill billing the same way as invoicing in the supermarket. Foods are invoiced at the exit of the house. Billing on a computer simply separates and distributes earnings between different hosts. The separate counters of hot and cold drinks (which require the least amount of effort during the preparation) are kept under the direct direction of the university department.
The clause contained in the contract with hosts ensures that the least-cumulative (ie least popular) host contractor can not benefit from the contract by the following year. The poor hosts then spend one year, while the good one can stay forever on campus. This system makes competition between the hosts competitive and provides continuous improvement. The best restaurants can be sure of long contracts, while the poor are quickly changed. The fact that the university provides space, cutlery, aids and some of the staff to operate the cafe automatically introduces a subsidy rate that can result in lower costs. In this competitive system, the university does not have to control costs, as an expensive catering unit will generally not be popular among students. Some basic rules should be defined in this food court, such as the number of objects prepared by each profession.
A good cafe-free campus is barren.