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FOODSERVICE SYSTEMS 2
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A planning team decides to add skylights to maximize daylight and reduce electricity use. Which sustainability principle is emphasized?
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If planners want to minimize negative impacts on water ecosystems in a new restaurant, which sustainability principle should they prioritize?
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Which trend influencing foodservice design is associated with the slogan “Lean is Green”?
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A hospital foodservice team must decide between centralized and decentralized meal service. What planning tool ensures this is integrated into space allocation?
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Which professional is primarily responsible for ensuring the foodservice facility’s specific operational needs are met?
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If a prison kitchen is designed with central viewing windows for supervision, the main design consideration is:
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A school cafeteria doubles as a gymnasium after meal service. Which design challenge does this situation highlight?
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Which design consideration ensures protection of employees, food, and sanitary conditions through proper materials and installation?
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Which design trend addresses the shortage of skilled labor by making facilities more attractive to work in?
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A facility planning team debates whether to use gas or electricity for cooking to maximize efficiency. Which design consideration is this?
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