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FOODSERVICE SYSTEMS 2
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Which of the following best describes "layout" in foodservice facility planning?
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A foodservice manager notes that customers prefer grab-and-go healthy snacks. Which design adjustment might be necessary?
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A manager evaluates how easily workers move between preparation and cooking stations. This assessment relates to:
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A facility planning team selects rounded corners for walls and equipment installations. Which priority is addressed?
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A commissary system used in schools often requires:
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Which type of foodservice facility often requires extra security features such as open cabinets and centrally located offices with viewing windows?
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Which professional is most qualified to specify a heating, ventilation, and air conditioning (HVAC) system for a foodservice facility?
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A hospital cafeteria installs vending machines for staff and visitors after regular hours. Which facility design consideration is being addressed?
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A restaurant receives deliveries only twice a week, requiring more cold storage space. This reflects which planning principle?
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Which factor would most influence the amount of freezer space in a facility?
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