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FOODSERVICE SYSTEMS 2
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A foodservice facility with separate hot and cold food preparation areas demonstrates which design principle?
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Which action BEST illustrates the application of design development in foodservice?
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Which of the following is the MOST effective way to analyze whether a foodservice design supports efficiency?
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What is the main purpose of establishing a receiving area in foodservice operations?
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Which element is MOST critical when designing work areas in a foodservice facility?
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What is the key purpose of the storage area in foodservice facilities?
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Which area of a foodservice facility is designed for the inspection and acceptance of deliveries?
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Which activity BEST reflects the application of design development principles in practice?
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A restaurant evaluates whether its dishwashing station supports fast return of clean plates. This is an example of:
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A manager must choose between allocating extra space to the dining room or to the kitchen work areas. If efficiency of meal production is the priority, which should be given more space?
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