Deck 10: Facilities Planning and Design

Question 1

Since most people are right-handed, for maximum efficiency routing servers through the kitchen or customers through a cafeteria line should be in a counterclockwise direction.

Answer 1

True

Question 2

Air conditioning systems accomplish which of the following;
1)air circulation
2)air cleaning
3)air cooling
4)heating
5)humidity control

A) 1,2, & 3
B) 3 only
C) 1,2,3, & 5
D) 1, 2,3,4, & 5

Answer 2

D

Question 3

After first preparing a prospectus, the next step in the planning procedure is to:

A) conduct a feasibility study
B) consider the desired architectural features
C) make a menu analysis
D) organize a planning team

Answer 3

D

Question 4

Light intensity is measured in

A) amps
B) foot candles
C) volts
D) watts

Question 5

The first step in design development is to:

A) determine space allowances
B) prepare blueprints
C) prepare a schematic design
D) select the equipment

Question 6

In planning a kitchen layout, it is most important to:

A) group large pieces of equipment together
B) provide a separate work area for each cook
C) provide for a smooth and orderly flow of work
D) separate receiving and storage areas

Question 7

A back-to-back arrangement of cooking equipment is an efficient arrangement when considering human engineering.

Question 8

Main traffic aisles in a kitchen need to be a minimum of:

A) 3 feet
B) 3.5 feet
C) 4 feet
D) 5 feet

Question 9

From the perspective of durability and cleanability, which of the following would be the best choice for a production facility's wall covering?

A) ceramic tile
B) fiberglass reinforced panels
C) stainless steel
D) wallboard painted with washable enamel

Question 10

Which of these work center designs discourages through traffic:

A) back-to-back parallel
B) square
C) straight line
D) U-shaped

Question 11

Which of the following pieces of equipment is the least energy efficient and generates the most heat into the kitchen?

A) convection ovens
B) pressure steam cabinets
C) open top ranges
D) tilting fry pans

Question 12

Fill in the remaining required flow lines to determine which of the following facility design concepts is best illustrated in this foodservice plan? Receiving

A) backtracking
B) cross traffic
C) functional flow
D) straight-line flow

Question 13

The preferred flooring in most institutional kitchens today is:

A) vinyl tiles
B) linoleum
C) quarry tile
D) sheet vinyl

Question 14

On an architect's blueprints the material of which the walls are to be constructed is indicated by:

A) attached written documents
B) markings between the lines
C) the number of parallel lines drawn
D) the thickness of the lines

Question 15

Light intensity is measured in watts.

Question 16

Refrigeration works on the principle of removing heat from food.