Foodservice Management Final - Facilities Planning and Design Lecture – questions with answers

Foodservice Management Final - Facilities |\ |\ |\ |\ |\




Planning and Design Lecture – questions with |\ |\ |\ |\ |\ |\ |\




answers

Foodservice managers must be involved with the ________ of all |\ |\ |\ |\ |\ |\ |\ |\ |\ |\



aspects of the design plan to ensure the facility is properly
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__________ and functional - CORRECT ANSWERS ✔✔development,|\ |\ |\ |\ |\ |\ |\



coordinated


Design
Physical
Layout - CORRECT ANSWERS ✔✔• Design: broad function of
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facility, what is menu like |\ |\ |\ |\




• Physical: material existence, anything taking up space in the
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kitchen
• Layout: process of arranging the physical facility, drawn out to
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scale and where every piece of equipment will be
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Preliminary preparation - CORRECT ANSWERS ✔✔o Study trends |\ |\ |\ |\ |\ |\ |\ |\



that affect foodservice design
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o Learn what is new in design and equipment
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o Obtain and read copies of regulatory codes - depending on
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where you are located may have a variety of sets to look at, when
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you build something it is more than just the board of health codes,
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i.e. American disability act - you will have help
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, o Become knowledgeable about special requirements for specific
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types of foodservice operations
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Trends affecting foodservice design - CORRECT ANSWERS ✔✔o
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Changes in patterns of dining out - eating out a lot more than
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cooking at home |\ |\




o Changes in desired menu items - peoples taste have changed,
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I.e. local grown, ethnic foods
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o Economic factors-cost of wages, food, utilities - how much will
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have to pay cook, diet aid, etc. all need to go into considerations
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when planning - is it more expensive to have gas, is it cheaper to
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have electricity or is it cheaper to have steam?
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o Flexibility of use-cafeteria also used as a gym - doesn't happen
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very often |\




o Energy conservation - recycling - how will this impact design?
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o Built-in-safety, sanitation, and noise reduction - safety for
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employees and customers - what types of things will impact |\ |\ |\ |\ |\ |\ |\ |\ |\ |\



sanitation? Want things that are easy to clean and maintain - noise |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\



is also a concern, what design features to put in kitchen and
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cafeteria to lessen the noise? |\ |\ |\ |\




o Developments in design and equipment
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• Visit new facilities, professional catalogs - could go online to look
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at equipment catalogs
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o Regulatory considerations-federal, state, and local
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o American with Disabilities Act
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Special considerations - CORRECT ANSWERS ✔✔o Commercial
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facilities: urban vs rural - local will make an impact |\ |\ |\ |\ |\ |\ |\ |\ |\