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FOODSERVICE SYSTEMS 2
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What is the main purpose of a feasibility study in foodservice facility planning?
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A facility planning team includes the foodservice manager, architect, equipment representative, and contractor. Which planning principle ensures smooth collaboration?
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Which planning principle ensures a balance among space, labor, and money in facility design?
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A foodservice manager revises a menu to balance equipment use and workload before construction begins. Which planning strategy is being applied?
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Which section of the prospectus includes the project’s title, goals, objectives, and policies?
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In choosing durable, non-slippery kitchen flooring, which design factor is being addressed?
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If a facility is designed with large windows to maximize daylight while lowering utility costs, which design consideration is being emphasized?
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If a restaurant near a busy intersection plans to expand parking, which facility design consideration is being prioritized?
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A restaurant chain conducts payroll, production, and sales record analysis before building a new commissary. Which planning step is being carried out?
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Which is the first developmental step leading to a finished layout design?
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