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FOODSERVICE SYSTEMS 2
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A food processor is a versatile kitchen appliance that can quickly and easily chop, slice, shred, grind and puree almost any food. How will you then evaluate this piece of equipment as labor, time and money-saving in a conventional type of foodservice?
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If the aisles in the preparation area are too narrow, what operational problem is MOST likely to occur?
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How many square feet per seat are generally allocated for hotel or fine dining establishments?
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Which of the following is the MOST direct impact of poor work flow in a foodservice facility?
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What is the PRIMARY function of the preparation area in a foodservice facility?
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A facility supervisor asks, “Does our current layout allow safe food handling while maintaining efficiency?” This question demonstrates which Bloom’s level?
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A foodservice facility is being renovated. The planning team disagrees on features due to limited budget. Which approach ensures project success?
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A school cafeteria wants to expand its receiving area to include a weighing station. What principle is being applied?
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In design development, what step ensures that the layout plan matches the budget and operational needs?
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A facility manager asks, “Does the current dishwashing station allow for smooth return of utensils to service?” This is an example of:
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