Design criteria are discussed for locating and optimizing versatility in storage spaces for food and non-food items in hospitals. The desired characteristics of 3 types of major storage are discussed: dry food; refrigerated/frozen food; and non-food. Three categories containing most of the non-food requirements relative to food production (paper goods; detergent and cleaning supplies; serving materials and equipment) also are discussed. A chart is included that can be used to estimate daily dry food, refrigerated/frozen food, and non-food storage in lbs/day. The characteristics of adjustable shelving and mobile storage bins and racks are described.(wz)
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