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FOODSERVICE SYSTEMS 2
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Which factor BEST explains why dishwashing areas should be near the service area?
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Which design factor is most directly influenced by the chosen menu pattern?
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If a cafeteria experiences long lines and slow service, which design principle may need adjustment?
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If a small restaurant purchases mostly frozen foods, which design feature will need expansion?
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Which term refers to material existence measured by weight, motion, and resistance in a foodservice facility?
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Why is lighting design important in foodservice facilities?
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Which architectural feature is critical for ensuring good sanitation, durability, and ease of cleaning in kitchens?
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A new foodservice operation decides to purchase daily fresh produce, reducing the need for large storage areas. Which principle is applied?
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A new hotel kitchen is being designed with entrances accessible from both the street and lobby. What goal does this layout serve?
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A planning team proposes doubling freezer capacity to support a new cook/freeze system. Which principle is guiding this adjustment?
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