25%

60%

80%

Only the arrangement of dining tables

 Only the

placement of kitchen walls

 The overall concept and planning of a foodservice operation

Only selecting

wall finishes

. In-house preparation with purchasing a ready-to-use

product

Two menu color schemes

Receiving and storage temperatures

Two employee schedules

Describe materials, installation methods, and

equipment requirements

Determine the par value

Record inventory turnover

Forecast daily meal counts

Buy appropriate products and quantities at the right time

Order maximum quantities regardless of storage

. Avoid monitoring supplier performance

. Always select the lowest price regardless of

quality

The menu is decided only after construction

The menu has no effect on staffing

The menu affects dining room paint but not

equipment

 The menu determines

equipment, space, storage, and workflow needs

Electrical engineer

Structural engineer

Industrial engineer

Mechanical engineer

Interior designer

Food broker

Electrical engineer

 Receiving clerk