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Exam 10: Facilities Planning and Design

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Question 1

Multiple Choice

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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

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Question 2

Multiple Choice

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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

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Question 3

Multiple Choice

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The first step in design development is to:

The preferred flooring in most institutional kitchens today is:

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

Light intensity is measured in

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

Light intensity is measured in watts.

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

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

Place the letter of the role in the mechanical refrigeration system with that matches the part of the system

Refrigeration works on the principle of removing heat from food.

Which of these work center designs discourages through traffic:

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

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

Place the letter of the role on the team that each member of the planning team performs.

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.

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