10 Questions
A high level of efficiency in a foodservice facility is achieved when each space works in harmony with other functional areas.
True
Ignoring space relationships in a foodservice facility design can lead to a decrease in labor and other operating costs.
False
Food facilities owners and managers are encouraged to visit existing operations to learn design alternatives and spatial relationship solutions.
True
The amount of space required for each area in a foodservice facility remains constant and does not vary.
False
The special design features for different spaces in a foodservice facility address problems that are rarely encountered during planning and designing.
False
Determining the size of a foodservice facility does not impact the total cost of the facility.
False
The kitchen size should always be proportionate to the dining room size in a foodservice facility.
False
Ware washing and storage areas in a foodservice facility do not require specific space considerations.
False
The answers to questions about ware washing, storage, and space requirements in a foodservice facility should be determined early in the design phase.
True
Receiving area design has no impact on the efficiency of a foodservice facility operation.
False
Learn about important factors to consider in dining room planning, such as heating, ventilation, seating arrangement, and lighting. Explore how interior design plans have evolved for foodservice chain facilities and franchise operations.
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