Deck 7: The Physical Facility

Question 1

The purpose of lighting is to:

A) set the mood of the restaurant.
B) make the food and the customers look good.
C) serve a functional role for the employees.
D) both A and C.
E) all of the above.

Answer 1

E

Question 2

Task planning involves:

A) an analysis of the specific actions involved in carrying out a job.
B) careful consideration of management in a combined effort with employees.
C) an analysis of the menu.
D) an analysis of the product flow.
E) asking each employee what they do during service periods.

Answer 2

A

Question 3

The selection and placement of furniture has a and dimension.

Answer 3

physical, psychological

Question 4

The bottom- approach to workplace design involves designing _ and assembling them into areas.

Question 5

The top four reasons influencing the decision to return to a restaurant are of
, _, , and .

Question 6

The layout process consists of:

A) arranging individual pieces of equipment into functional areas.
B) arranging the functional areas into part of the operation.
C) arranging the functional areas into the entire operation.
D) both A and B.
E) both A and C.

Question 7

The average piece of restaurant china is:

A) used 3,000 times and lasts 1 year.
B) used 3,000 times and lasts 3 years.
C) used 7,000 times and lasts 1 year.
D) used 7,000 times and lasts 3 years.
E) used 7,000 times and lasts 2 years.

Question 8

Unsafe workplaces costs for the employer by insurance and
productivity.

Question 9

The immediate package of the restaurant includes:

A) food and beverage.
B) table arrangements.
C) furniture.
D) both B and C.
E) all of the above.

Question 10

An employee- friendly workstation includes:

A) toe space to let employees stand closer to the counter.
B) tiled floors.
C) a chair to alleviate lower back pain.
D) pens.
E) all of the above.

Question 11

A travel chart:

A) is constructed by dividing the distance traveled between two places by the amount of material moved.
B) is constructed by adding the distance traveled between two places by the amount of material moved.
C) is constructed by multiplying the distance traveled between two places by the amount of material moved.
D) is constructed by subtracting the distance traveled between two places by the amount of material moved.
E) cannot be constructed without watching employees during service.

Question 12

Turnover is:

A) the total number of people visiting an operation within a given period of time.
B) how many times a table is occupied during a given meal period.
C) dependent solely on the meal.
D) the measure of the number of entrees served in a given amount of time.
E) expressed on a per hour basis.

Question 13

The selection and placement of furniture:

A) has no effect on the customer.
B) has a physical and psychological dimension.
C) has only a physiological dimension.
D) allows the server to move effectively through the restaurant.
E) satisfies the wants and needs of the customer.

Question 14

is the general mood or tone set by the restaurant.

Question 15

The size of the operation is dependents on _ of _ and
_ of .

Question 16

The four concepts of environmental psychology are _ ,
, , and .

Question 17

What is the American Disabilities Act? What does it guarantee?

Question 18

A systematic approach to workplace design begins with an analysis of the:

A) menu.
B) type of restaurant.
C) restaurant capacity.
D) number of employees needed.
E) type of customers.

Question 19

Customers eating with _ tempo background music tend to take longer to finish their meal.

Question 20

Turnover rates will vary depending on of and of
.

Question 21

Environmental psychology looks at the influence of the customer's behavior on the physical environment.

Question 22

A systematic approach to workplace design begins with analyzing the property.

Question 23

What are the four basic needs addressed by good lighting?

Question 24

What are the steps of the layout process? What are some procedures that can be used to improve an existing layout?

Question 25

What are the four concepts of space?

Question 26

Identify the elements of the immediate package and external environment.

Question 27

Define ergonomics and give examples of problems caused by poor ergonomics.

Question 28

When customers go out to eat, they want a complete meal experience to satisfy only physical needs.

Question 29

Cross- traffic results in _ _ and _.

Question 30

The layout of an operation can be improved if the flow between various work spaces is reduced.

Question 31

Ergonomics is the science of fitting the job to the worker.

Question 32

Give a detailed example of a more productive procedure for completing jobs.

Question 33

Turnover is a measure of how many times a meal is served during a given period.

Question 34

One of the least important elements in dealing with color is the idea of contrast.

Question 35

Most operators consider it economically unfeasible to put air conditioning in the kitchen.

Question 36

Operators should expect to replace 25 percent of their china every year due to breakage.

Question 37

The more extensive the menu, the larger the operation tends to be.

Question 38

Identify the systematic approach to workplace design. Where does it begin and what is involved?