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What is an important consideration in the preliminary planning process for a food facilities design project?
In which scenario would the planning team for a food facilities design project be small?
What is included in the concept development stage for hotels, restaurants, and institutions?
Why are marketing and financial feasibility studies often requested before financial commitments for a food facilities design project?
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When should a go/no-go decision on a food facility design project be made?
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What aspect is critical during the site selection phase of a food facilities design project?
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The preliminary planning process for a food facilities design project should not consider the scope and complexity of the project.
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Feasibility studies for food facilities design projects are usually not requested by bankers or investors.
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For major renovation or construction projects, the planning team for a food facilities design project will always be small.
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Concept development in food facilities design projects includes consideration of menu, market, money, management, and method of execution.
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A go/no-go decision on a food facility design project should be made before conducting marketing and feasibility studies.
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Site selection is not an essential part of the preliminary planning process for a food facilities design project.
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