69 Questions
What is the minimum space requirement for the receiving area of a restaurant serving 300-500 meals per day?
60-90 square feet
In health care facilities with 100-200 beds, what is the receiving area square footage as per the space allocation table?
80-130 square feet
Why is it important to design storage areas that can increase in capacity without increasing in size?
To prevent wastage of space
What storage system is mentioned as having drop-in baskets, mats, and dividers to accommodate different sizes of containers?
Top-Track system
What influences the amount of storage space needed?
The quantity of items to be stored
In which type of facility is there a tendency to think of storage space as unproductive?
Health care facilities
What is the approximate size of the restaurant kitchen in relation to the dining room?
One-half
In what type of establishments are the design criteria for space mandated by authorities?
Correctional facilities
In which type of dining room would you require 1,500 square feet for 100 seats?
Banquet
What is the recommended width for areas where workers must pass each other?
48 to 60 inches
What percentage of total space does a BOH space take up in restaurants with more prepared foods or more frequent deliveries?
25% - 35%
What is the recommended sizing for the equipment layout in a banquet dining room?
$15 to $20 per seat
In which type of dining room would you require 10 to 15 square feet per seat?
Banquet
What is the recommended range of dry storage square footage for a restaurant serving 200-350 meals per day?
250-375 square feet
According to Food Equipment Facts, how is storage space for refrigerated appliances calculated?
In cubic feet
Why does the storeroom door open out into an aisle, according to the text?
To maximize storage space within the room
What is the recommended range of refrigerated storage space for a fine dining restaurant per meal served?
2-5 cubic feet
Why is storing same-size items together on shelves of adjustable heights recommended?
To minimize the problem of storing different sizes of cans and bottles
What type of refrigerated storage space is calculated in cubic feet, according to the text?
All of the above
What is the recommended dry storage square footage for a school serving 800 meals per day?
350-450 square feet
What is the required ratio of hand sinks and toilets to employees?
1 hand-sink and 1 toilet for every 10-20 employees
What is the recommended office area for a new hospitality property?
60 - 120 square feet
According to the Civil Rights Act, is any entity exempt from compliance with ADA requirements?
No, no entity is exempt from compliance
What should a new hospitality property do to ensure ADA compliance according to the U.S. Department of Justice?
Obtain copies of the ADA Accessibility Guidelines and give them to the architects and building contractors
What should be done before construction begins to ensure ADA compliance according to the U.S. Department of Justice?
Review building plans for common ADA-related mistakes
What does the Americans with Disabilities Act (ADA) call for?
A call for sensitivity to the needs of persons with physical limitations
How many steps does the U.S. Department of Justice list for new hospitality properties to ensure ADA compliance?
5
What should be done at the completion of construction according to the U.S. Department of Justice?
Inspect the facility for ADA mistakes and correct them promptly
Where can one obtain copies of the ADA Accessibility Guidelines according to the text?
$0 from the U.S. Department of Justice website
What percentage of the total restaurant space is typically taken up by a conventional kitchen?
40-50%
What is the recommended square footage for storage space in restaurants that use more convenience foods and have more frequent deliveries?
20-30% of the total restaurant space
Where is the trend heading in terms of back-of-the-house functions in restaurants?
Consolidating back-of-the-house functions to free up more space for front-of-the-house operations
What percentage of the back of the house is typically allocated to storage?
15-20%
What factor has dramatically influenced space requirements in terms of warewashing?
Cost of construction
Why is it important to design storage areas that can increase in capacity without increasing in size?
To accommodate different sizes of containers and increase efficiency
What type of storage systems can attach directly to wall studs and are mentioned in the text?
Movable, rolling shelf units
Why does the text mention the use of additional shelf space and movable shelves in storage area design?
To increase the storage area's capacity without increasing its size
What is the purpose of the Top-Track storage system mentioned in the text?
To accommodate different sizes of containers
What is the main reason for cities mandating specific ratios of storage space to kitchen space?
To ensure adequate storage for kitchen supplies
What is the recommended range of dry storage square footage for a restaurant serving 200-350 meals per day?
250–375
What is the approximate dry storage square footage for a school serving 600 meals per day?
350–450
What is the recommended cubic feet of refrigerated space for a restaurant open for 3 meals a day?
1 -1 ½ cubic feet per meal served
What type of refrigerated storage space is calculated in cubic feet, according to the text?
All of the above
Why should same-size items be stored together on shelves of adjustable heights?
To maximize storage space within the room
When designing storage areas, what is the primary reason for storing same-size items together on shelves of adjustable heights?
To maximize the use of space and allow for efficient organization
In the context of storage design, what influences the amount of storage space needed in a foodservice operation?
The frequency of deliveries and the variety of food items served
What is the recommended width for areas where workers must pass each other in a storage or back-of-house area?
36 inches
Why is it important to design storage areas that can increase in capacity without increasing in size?
To accommodate future expansion without the need for structural changes
What is the primary purpose of creating a detailed sketch of the work area when planning back-of-house support areas?
To minimize wasteful backtracking and errors in layout design
What is the recommended range of storage space for a fine dining restaurant per meal served?
4-6 square inches
What is the minimum recommended storage space per meal served per day for remote locations with infrequent product deliveries?
8-10 square inches
What is the term used to define the number of products and number of days a foodservice establishment must consider when determining storage space requirements?
Inventory turnover rate (ITR)
What type of system can provide up to 40 percent more storage space with only one aisle?
Track-style system
What is the general recommended range for the amount of storage space a restaurant should have to store supplies for one to two weeks?
Enough space for 1-2 weeks' worth of supplies
What is the recommended cubic footage of refrigerated space per meal served in an average restaurant open for three meals a day according to the expert guideline?
1 to 1.5 cubic feet
Why might a combination of a 392-cubic-foot cooler and a 245-cubic-foot freezer not be sufficient for an average restaurant serving three meals daily?
Only half of the total cubic feet is usable storage space.
What is the square cubic footage of the walk-in freezer unit measuring 8 feet 7 inches in height and 11 feet 6 inches in width?
604.8 cubic feet
What is the recommended range of refrigerated space per meal served for fine dining establishments?
2 to 5 cubic feet
What does the term 'usable storage space' refer to in the context of refrigerated units?
Storage volume available after accounting for insulation, aisles, motor, evaporator, and fans
What is the total square footage for the main kitchen and dining room for a cafeteria/commercial foodservice?
1825-2250 square feet
What percentage of the dish room counter is allocated for scraping and stacking according to the text?
60%
Why is it important to keep the ware-washing route out of the guests' sight?
To minimize noise and clatter
What type of storage space is calculated in cubic feet according to the text?
Refrigerated storage space
In what type of dining room would you require 10-12 square feet per seat according to the text?
Table service restaurant
What is the recommended range of dry storage square footage for a cafeteria/commercial foodservice kitchen?
$1215-1620$ square feet
What factor has dramatically influenced space requirements in terms of warewashing?
Health regulations
What percentage of the back of the house is typically allocated to storage?
$40$%
What does ware-washing refer to according to the text?
$Cleaning$ dishes, glasses, flatware, pots & pans, scrapping, rinsing, sanitizing, drying.
What should be used to minimize the natural noise and clatter of dishes during ware-washing according to the text?
Conveyor belt
Study Notes
Restaurant Design and Storage
- The minimum space requirement for a restaurant's receiving area serving 300-500 meals per day is not specified, but it varies depending on the restaurant's size and type.
- In healthcare facilities with 100-200 beds, the receiving area's square footage is typically around 100-150 square feet according to the space allocation table.
Storage Area Design
- It is essential to design storage areas that can increase in capacity without increasing in size to accommodate changing storage needs.
- The storage system with drop-in baskets, mats, and dividers to accommodate different sizes of containers is ideal for efficient storage.
- The amount of storage space needed is influenced by factors such as the type of facility, the number of meals served, and the frequency of deliveries.
Facility Design and Regulation
- In some facilities, such as healthcare and government buildings, the design criteria for space are mandated by authorities.
- In restaurants with more prepared foods or more frequent deliveries, the back-of-house (BOH) space takes up approximately 30-40% of the total space.
- The approximate size of the restaurant kitchen in relation to the dining room is around 1:1 to 1:3.
Dining Room Design
- In fine dining restaurants, 1,500 square feet is recommended for 100 seats.
- In casual dining restaurants, 10-15 square feet per seat is recommended.
Storage and Equipment Layout
- The recommended width for areas where workers must pass each other is around 3-4 feet.
- The recommended sizing for the equipment layout in a banquet dining room is not specified, but it varies depending on the size and type of equipment.
- The recommended range of dry storage square footage for a restaurant serving 200-350 meals per day is around 200-300 square feet.
ADA Compliance and Accessibility
- According to the U.S. Department of Justice, new hospitality properties should ensure ADA compliance by training employees, making modifications to existing facilities, and doing regular accessibility audits.
- Before construction begins, the design and layout of the facility should be reviewed to ensure ADA compliance.
- The Americans with Disabilities Act (ADA) calls for accessibility and usability in all public facilities.
- The U.S. Department of Justice lists 4 steps for new hospitality properties to ensure ADA compliance.
Additional Notes
- In restaurants that use more convenience foods and have more frequent deliveries, the recommended square footage for storage space is around 300-400 square feet.
- The trend in back-of-the-house functions in restaurants is towards more efficient and compact designs.
- The primary reason for cities mandating specific ratios of storage space to kitchen space is to ensure food safety and efficiency.
- The recommended range of dry storage square footage for a school serving 800 meals per day is around 400-500 square feet.
This quiz presents space allocation tables for dry storage in different settings such as restaurants, health care facilities, and schools. It provides information on the square footage requirements based on factors like meals served per day and number of beds.
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