FSM 3215 FINAL EXAM REVIEW
QUESTIONS AND CORRECT ANSWERS
\.Front of house flow pattern, How are they designed? - ANSWERS✔-Logistics,
methods, and routes used to transfer food from the kitchen,to serving
stations/dining tables, back to the dish room.
The simpler the better.
Keep in mind customer and employee safety.
\.Expectations of a restroom? - ANSWERS✔-Cleanliness, Privacy & comfort,
lighting.
Industry standards: 1 toilet for 30 females, 1 toilet for 60 males, and 1 urinal for
30 males
\.American Disabilities Act- What is it, When was it started? - ANSWERS✔-The
ADA is an act that makes accomodations for people who have a disability. This
means having parking, entrances,Public dining areas, kitchen areas, and general
guidelines to make reasonable modifications. ADA started in 1990
\.Sale Projections- how should they be calculated? - ANSWERS✔-Projected sales
should be calculated by the number of guest you plan to serve and the average
amount that each guest will spend (average check)
, \.Hiring a consultant for a project. How is one chosen? - ANSWERS✔-Starts off
with seeing if they fit the qualifications you set up for your business. Determine
their knowledge to see if they can do a food service establishment. Discuss prices
\.What permits are needed for opening a foodservice operation? - ANSWERS✔-
Business License, Food service Permit (health permit), food handler's permit,
building/zoning permit, fire department permit, liquor license (if selling), Sign
permit, sales tax permit, Food facility plan review, Waste disposal permit
(grease,food waste), Music licensing (if playing)
\.Timeline for opening a restaurant from concept to opening day? - ANSWERS✔-
Day 1- concept, menu development, site selection, market analysis, competition
analysis
6 Months- financial feasibility, pro forma, tentative statements, licensees &
approval, architecture renderings
1 year- corrections, working blueprints, contracts for bid,contracts singed,
construction
1-1.5 years- Furnishings/equipment, employment, selection and training.
OPENING DAY
\.What is a utility distribution system? - ANSWERS✔-It is a system designed to
provide all necessary services (gas, electricity, hot & cold water, and steam) to
cooking equipment placed under the exhaust canopy.
\.How do you estimate a project's budget? - ANSWERS✔-1. Define the scope of
the project
2. Identify all cost categories- Direct costs (labor, materials, equipment)
QUESTIONS AND CORRECT ANSWERS
\.Front of house flow pattern, How are they designed? - ANSWERS✔-Logistics,
methods, and routes used to transfer food from the kitchen,to serving
stations/dining tables, back to the dish room.
The simpler the better.
Keep in mind customer and employee safety.
\.Expectations of a restroom? - ANSWERS✔-Cleanliness, Privacy & comfort,
lighting.
Industry standards: 1 toilet for 30 females, 1 toilet for 60 males, and 1 urinal for
30 males
\.American Disabilities Act- What is it, When was it started? - ANSWERS✔-The
ADA is an act that makes accomodations for people who have a disability. This
means having parking, entrances,Public dining areas, kitchen areas, and general
guidelines to make reasonable modifications. ADA started in 1990
\.Sale Projections- how should they be calculated? - ANSWERS✔-Projected sales
should be calculated by the number of guest you plan to serve and the average
amount that each guest will spend (average check)
, \.Hiring a consultant for a project. How is one chosen? - ANSWERS✔-Starts off
with seeing if they fit the qualifications you set up for your business. Determine
their knowledge to see if they can do a food service establishment. Discuss prices
\.What permits are needed for opening a foodservice operation? - ANSWERS✔-
Business License, Food service Permit (health permit), food handler's permit,
building/zoning permit, fire department permit, liquor license (if selling), Sign
permit, sales tax permit, Food facility plan review, Waste disposal permit
(grease,food waste), Music licensing (if playing)
\.Timeline for opening a restaurant from concept to opening day? - ANSWERS✔-
Day 1- concept, menu development, site selection, market analysis, competition
analysis
6 Months- financial feasibility, pro forma, tentative statements, licensees &
approval, architecture renderings
1 year- corrections, working blueprints, contracts for bid,contracts singed,
construction
1-1.5 years- Furnishings/equipment, employment, selection and training.
OPENING DAY
\.What is a utility distribution system? - ANSWERS✔-It is a system designed to
provide all necessary services (gas, electricity, hot & cold water, and steam) to
cooking equipment placed under the exhaust canopy.
\.How do you estimate a project's budget? - ANSWERS✔-1. Define the scope of
the project
2. Identify all cost categories- Direct costs (labor, materials, equipment)
