HKLII Hong Kong Regulations

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FOOD BUSINESS REGULATION - SCHEDULE 4 

APPORTIONMENT OF SPACE IN RESTAURANTS

(Past version on 06/30/1997).
[section 33(1)(j) & (k)]
(78 of 1999 s. 7)

PART I
Class B1 restaurants

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 1/2 of the total area of seating accommodation.
66-75 " " " 10 Not less than 33 m2
76-85 " " " " " " " 34 "
86-95 " " " " " " " 35 "
96-100 " " " " " " " 36 "
101-110 " " " " " " " 37 "
111 or over " " " 14
    Not less than 1/3 of the total area of seating accommodation.


PART II
Class B2 restaurants

Usable floor
space in m2
Minimum aggregate area of kitchen, food
preparation room and scullery accom. in m2
22 or less
          5m2
23-35
          22 1/2% of usable floor space or 7 m2whichever 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 m2whichever 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 m2), space used in providing water closet fitments, urinals and lavatory basis, 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; L.N. 495 of 1993)

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