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FOODSERVICE SYSTEMS 2
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Which factor MOST influences the arrangement of major equipment in a kitchen layout?
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A school cafeteria is designed for 300 students. Using the guideline of 10–14 sq ft per seat, what is the minimum dining space required?
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What is the recommended width of the main traffic aisles in a kitchen?
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Which is the first step in developing a foodservice facility design?
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A university foodservice wants to redesign its work areas. Which of the following proposals BEST demonstrates application of design development principles?
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Which activity BEST illustrates applying design development in foodservice?
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A foodservice operator separates raw meat storage from vegetable storage. This decision is based on which principle?
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A hospital kitchen arranges the preparation, cooking, and serving areas in a straight line. This is an example of which layout type?
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If a flow diagram shows frequent backtracking between the vegetable preparation and cooking areas, what should be done?
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What is the main purpose of design development in facility planning?
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