Commercial Kitchen Layout Guidelines

16-18 sq ft/seat

10-11 sq ft/seat

9-12 sq ft/seat (correct)

12-20 sq ft/seat

Know space allowances, make a schematic design, prepare blueprints, award contracts, construction

Make a schematic design, submit blueprints, award contracts, construction, finishing

Know space allowances, make a schematic design, submit blueprints, award contracts, construction (correct)

Award contracts, prepare blueprints, make a schematic design, know space allowances, construction

Always opt for custom-designed equipment

Avoid considering material quality in equipment selection

Order oversized equipment for better productivity

Use standard equipment and avoid custom design (correct)

<p>1/3 to 1/4 of the dining area</p> Signup and view all the answers

<p>Material choice</p> Signup and view all the answers