Podcast
Questions and Answers
A high level of efficiency in a foodservice facility is achieved when each space works in harmony with other functional areas.
A high level of efficiency in a foodservice facility is achieved when each space works in harmony with other functional areas.
True (A)
Ignoring space relationships in a foodservice facility design can lead to a decrease in labor and other operating costs.
Ignoring space relationships in a foodservice facility design can lead to a decrease in labor and other operating costs.
False (B)
Food facilities owners and managers are encouraged to visit existing operations to learn design alternatives and spatial relationship solutions.
Food facilities owners and managers are encouraged to visit existing operations to learn design alternatives and spatial relationship solutions.
True (A)
The amount of space required for each area in a foodservice facility remains constant and does not vary.
The amount of space required for each area in a foodservice facility remains constant and does not vary.
The special design features for different spaces in a foodservice facility address problems that are rarely encountered during planning and designing.
The special design features for different spaces in a foodservice facility address problems that are rarely encountered during planning and designing.
Determining the size of a foodservice facility does not impact the total cost of the facility.
Determining the size of a foodservice facility does not impact the total cost of the facility.
The kitchen size should always be proportionate to the dining room size in a foodservice facility.
The kitchen size should always be proportionate to the dining room size in a foodservice facility.
Ware washing and storage areas in a foodservice facility do not require specific space considerations.
Ware washing and storage areas in a foodservice facility do not require specific space considerations.
The answers to questions about ware washing, storage, and space requirements in a foodservice facility should be determined early in the design phase.
The answers to questions about ware washing, storage, and space requirements in a foodservice facility should be determined early in the design phase.
Receiving area design has no impact on the efficiency of a foodservice facility operation.
Receiving area design has no impact on the efficiency of a foodservice facility operation.
Flashcards
Efficiency in Foodservice
Efficiency in Foodservice
Harmony between functional areas to maximize output and minimize waste.
Learning from Existing Operations
Learning from Existing Operations
Visiting existing foodservice operations helps inform design choices and spatial arrangements.
Space Requirements Vary
Space Requirements Vary
Space requirements depend on menu, service style and volume.
Special Design Features
Special Design Features
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Size Impacts Cost
Size Impacts Cost
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Ware Washing & Storage
Ware Washing & Storage
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Early Determination of Requirements
Early Determination of Requirements
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Receiving Area Design Impact
Receiving Area Design Impact
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