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Article 10: Definitions Section 10.1: Definitions Orange County, North Carolina – Unified Development Ordinance Page 10-41 f) Any commercial or other non-residential space. Residential Land Area All portions of a parcel or tract of land intended to support residential development of any classification (i.e. single-family, multi-family, etc), including accessory uses, and all land necessary to comply with the provisions of this Ordinance. With respect to subdivisions and Conditional District projects, this term shall be construed as including streets located entirely within the residential portion(s) of the development, common open space, lands accepted for dedication for public purposes, and accessory and commercial uses when developed as part of a mixed use development project. Residential Use A use of property characterized by the use of a structure(s) for habitation by an individual, family, or group of unrelated individuals. Resources Management Plan A document and map, submitted as a part of a Major Subdivision, Class A Special Use Permit application or a Major Subdivision, Conditional District Atlas Amendment with SUP application, that sets forth, in detail, the location of and the proposed methods for: a) Protection of natural resources (i.e. habitat maintenance, existing vegetation, and mitigation of environmentally sensitive areas), b) Ownership and maintenance of open spaces (common open space, proposed conservation easements, and landscape buffers) c) Provision of services (solid waste management to include recycling, storm water management (temporary and permanent), irrigation systems to include the source of water, d) The handling of land clearing debris. Restaurant 256 An establishment whose principal business is the sale of food and beverages to the customer in a ready- to-consume state, and whose design or principal method of operation includes one or both of the following: a) Customers, normally provided with an individual menu, are served their foods and/or beverages by a restaurant employee at the same table or counter at which said items are consumed. b) A cafeteria style setting is provided where food, and/or beverages are consumed within the restaurant structure. Restaurant, Carry-Out An establishment whose principal business is the sale of food and beverages to the customer in a ready- to-consume state, and whose design or method of operation includes the following characteristics: a) Foods and beverages within the restaurant building, within a motor vehicle parked upon the premises, or at other facilities on the premises outside the building, is posted as being prohibited and such prohibition is strictly enforced by the restaurateur. b) Foods and beverages are usually served in edible, paper, plastic or other disposal containers. Restaurant, Drive-In An establishment whose principal business is the sale of food, and beverages to the customer in a ready- to-consume state, and whose design, method of operation, or any portion of whose business includes one or both of the following characteristics: a) Food and beverages are served directly to the customer in a motor vehicle by a carhop or by other means which eliminate the need for the customer to exit the motor vehicle. 256StaffisrecommendingkeepingtheseparatedefinitionsofRestaurant,RestaurantͲCarryOut,andRestaurant DriveͲininanefforttoprovideadditionalclarityanddistinctionbetweenwheresuchuseswillbeallowed throughouttheCounty.Proposedstandardsprovidelimitsastowherethesefacilities(i.e.CaryOutversusDriveͲin facilities)canbelocated.Pleasenoteallrestaurantandnightcluboperationshavebeencombinedintoanewland usecategoryentitledEatingandDrinkingEstablishments. 180