K. TECHNOLOGY TRANSFER & COMMERCIALIZATION . The exchange or sharing of knowledge, skills, processes, or technologies across different organizations, serving specific purposes; 1) to place new products or processes in the market place through existing companies or through new companies built around a particular new product technology, 2) to place or take off the shelf technologies in existing businesses, particularly non-technology businesses in order to improve their competitiveness or to enable them to produce a new product line or provide new services, and 3) collaboration between private sector, universities, colleges and research institutions.
(17) RESIDENT. The term defining an individual whose principal place of living and sleeping is in a particular location as a resident of that location.
(18) RESIDENTIAL. The term defining regularly used by its occupants as a permanent place of living, which is made one's home as opposed to one's place of business and which has housekeeping and cooking facilities for its occupants only. (19) RESIDENTIAL COLLECTOR. The term defining a street which serves more than 50 dwelling units and/or serves as the interior main artery(s) of a neighborhood's roadway network. Residential collectors shall provide for continuation by connecting to principal streets rather than stubbing out to an adjacent property. (20) RESIDENTIAL DEVELOPMENT (Watershed Protection). The term defining a building or structure for residents such as attached and detached single-family dwellings, apartment complexes, condominiums, townhouses, cottages units, row houses, duplexes, triplexes, etc. and their associated accessory buildings such as garages, storage buildings, gazebos, etc. and permitted home occupations. (21) RESTAURANT/FOOD SERVICE. A commercial establishment where food and beverages are prepared, served and consumed primarily within the principal building and where food sales constitute a minimum of 51% of quarterly gross receipts by the sale of food, and characterized by one (1) or more of the following:
A. Customers are provided with an individual menu and are served their food and beverages by a restaurant employee at the same table or counter where the items are ordered and consumed; or
B. A cafeteria type operation where food is selected by the customer going through a serving line and taken to a table for consumption; or
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