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.
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Q2: Air conditioning systems accomplish which of the
Q3: After first preparing a prospectus, the next
Q4: Light intensity is measured in
A) amps
B) foot
Q5: The first step in design development is
Q6: In planning a kitchen layout, it is
Q7: A back-to-back arrangement of cooking equipment is
Q8: Main traffic aisles in a kitchen need
Q9: From the perspective of durability and cleanability,
Q10: Which of these work center designs discourages
Q11: Which of the following pieces of equipment
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