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FOOD SERVICE
Food Service Layout, Cost control, Org. Management (Chapters 6-8)
| Question | Answer |
|---|---|
| An architecture plan of space on one floor of a building with a perspective of one looking down from the ceiling | Floor plan |
| A detailed floor plan showing arrangement of equipment for accomplishing work according to logical sequence of operation. | Layout |
| It refers to the process of arranging the physical facilities which includes a design drawn on paper to show structural components such as walls, windows, door, etc. | Layout |
| A visual composition of arrangement of various areas including size, shape, style, and decoration | Foodservice design |
| A set of final drawings of what the building will look like in the future | Blueprint |
| It describes the quality of material method of construction, nature, and standard of workmanship | Specifications |
| The basic unit in a layout. These are areas wherein closely related tasks are done by a person or persons. | WORK CENTER |
| functional grouping where major types of works occur | Work area |
| A group of related work centers wherein only one type of production occurs | Section |
| It consists of the sequence of operations in the processing of simultaneous motions made by both hands and other parts of the body in doing work | Flow of work- |
| It efers to the development of the facility, which includes site, selection, menu, equipment, and other functions needed to make the project real | Design |
| T/F: Design work centers that are compact and conductive to high productivity so that work can be done with minimum fatigue, discomfort, and travel time, considering economy of motion, etc. | TRUe |
| A written description of all the details of the project helps all members of the planning team to understand the exact needs of the foodservice. | Prospectus |
| The owner has the authority to make decisions; other functions includes the following except A.stating the need for the facility, its type and characteristics B.exploring financing means C,determining the size, type, location D. Menu planning | D. Menu planning |
| The manager /dietitian has the responsibility of writing in detail the operational needs of the facility being planned; also: A Menu planning B Creating the work flow C Identifying personnel and staffin D Coordinating the preparation of prospectus | ALL OF THE ABOVE |
| hE/SHE interprets/translates the view and ideas of the owner and manager or dietitian; also responsible for: | ARCHITECT |
| A collection of data about the market and other factors. It is conducted to determine if the project is worth pursuing. | feasibility study |
| It is done to determine space and equipment needs based on the preparation methods required to produce a specific menu. | Menu analysis |
| Considering budget-cost relationships as higher initial expenditure for top quality fixtures will normally result in lower operating costs. | Architectural features |
| S1: When choosing materials for flooring, Quarry tiles are most preferred for its non-slip and durable material. S2: Floor surface must be coved up to six (6) inches up at walls and equipment bases. Floor should be sloped for easier cleaning. | TRUE ALL |
| most suitable (durable, easy to clean) material for wall but expensive | Ceramic tile |
| Material used in wall that plasticlike paneling, durable, in several colors, and less expensive to install than ceramic | Fiberglass Reinforced Panels (FRP) |
| Materials used in wall that has minimum quality, lacks durability, and not suitable for use in wet areas (around sinks and in ware washing rooms) | Wallboard painted with washable enamel |
| T/F: Ceiling must be 12 to 18 feet on the average, acoustically treated, and lighter in color. | FALSE: 14-18 FT |
| The following are considered in planning lighting fixtures, except: A.Brightness should be low not glaring B.Position lighting that prevents employees from standing in their own shadows C. Correct lighting increases employee productivity 3-4% D. None | D none of the above |
| (HVAC) means ? | Heating, ventilation and air conditioning |
| Recommended space allowance for School Lunchrooms | 9-12 sq. ft./seat |
| Recommended space allowance for Hotel and Club banquet room | 10-11 sq. ft./seat |
| Recommended space allowance for Commercial Cafeterias | 16-18 sq. ft./seat |
| Recommended space allowance for Industrial , University Cafeterias and Residence Halls | 12-15 sq. ft./seat |
| Recommended space allowance for Restaurants and Hotels (Table Service) | 15-18 sq. ft./seat |
| Recommended space allowance for Lunch Counters | 12-20 sq. ft./seat |
| Typical kitchen size is about _______ to _____of the dining room area | one-third (1/3) to one-fourth (14) |
| A type of metal material that is used equipments that is light in weight, high thermal and electrical conductivity, does not corrode, and can withstand high pressure at high temperature (suitable for cooking) | ALUMINUM |
| A type of metal material that is used in small equipment and as support/stand for large equipment | CAST IRON |
| A type of metal material that is initially low in cost but not durable, and poor general appearance | GALVANIZED IRON |
| A diagram showing traffic flow related to each department or area | SCHEMATIC DRAWING |
| For Receiving Area outside platform or loading dock, preferably covered, elevated with ______feet minimum width | 8ft |
| For Pots and pans wash area, why is there a need for three-compartment sink ? | for soakingand washing for rinsing for sanitizing |
| A type of range where it apply heat uniformly over the entire top section of the range | Solid top |
| A type of range that has individually heated units that can be adjusted separately | Open top |
| A type of range that is equipped with grease collection pan underneath and splash back to prevent spillage | Griddle top units |
| A type of oven that is stacked on top of each to increase capacity without additional floor space | Dish ovens |
| A type of oven that has interior cavity of twelve (12) to (15)” high | Roasting oven |
| A type of oven that has interior of eight (8)" high | Baking oven |
| A type of oven that have fans or blowers to circulate heat and air in the closed chamber to allow heat to penetrate quickly thus shorten cooking time; also permit use of lower oven temperatures | Convention ovens |
| A type of oven that uses flat shelves suspended between two racks. Food is roasted or baked onto trays as they appear at the door opening. It is designed to prevent escape of heat and when the door is opened. It is for large food service operations | Rotary or revolving tray ovens |
| A type of oven that uses use radiation (electromagnetic waves) to heat food. Used for fast cooking, easy cleaning, and fewer fire hazards. | Microwave ovens |
| A type of oven that is used to heat, roast, and brown products. They are useful for reconstituting frozen foods packaged in bulk, and are good for broiling and browning to finish dishes | Infrared (Quartz) ovens |
| Flat bottomed cooking item that can be used as a kettle, griddle, fry pan, steamer, oven, or warmer/server. Reduces up to twenty-five percent (25%) of cooking time. Easy to pour and clean | Tilting braising pans |
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WilLlevs