Concept Development Flashcards

(27 cards)

1
Q

The process of identifying, defining, and collecting ideas to create an image for a new business or project

A

Concept Development

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2
Q

arrangement or a plan, the schematic
arrangement of parts or areas

A

Lay out

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3
Q

The process of arranging physical
facilities, including equipment

A

Lay out

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4
Q

abstraction or generalization
from experience or the result of a
transformation
of existing concepts.

A

Concept

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5
Q

It reifies all of its actual
or potential instances whether
these are things in the real world or
other ideas

A

Concept

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6
Q

Refers to the size and
complexity of a foodservice facility
design project.

A

Scope

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7
Q

The science of studying
the characteristics of people and
arranging their activities to be done in
the safest and efficient manner.

A

Ergonomic

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8
Q

Team of working
cooperatively to achieve the
final plans also known as?

A

Professional
Dev’t
Team or PPT (Project
Planning Team)

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9
Q

top PPDT three professional triangle

A
  1. owner
  2. consultant
  3. designer and builder
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10
Q

some more PPDT

A

Owners
► Food service manager
► Architect
► Food facilities consultant
► Interior designer
► Graphics designer
► Lighting consultant
► Acoustical engineer
► Landscape architect

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11
Q

Professionals may Involved in a Project

A

Engineers
General Contractor
Subcontractors
Equipment Dealer
Manufacturer’s Representative
Banker
Lawyer
Accountant
Realtor

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12
Q

Scope of a Project

A

Level 1-4

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13
Q

Equipment addition/replacement or renovation of small area
Example: new dish machine

A

Level 1

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14
Q

Renovation of a significant portion of
a facility
Example: renovation of serving area

A

Level II

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15
Q

Complete renovation or new
construction of a facility

A

Level III

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16
Q

Development of a prototype
restaurant for a chain

17
Q

Philippine Building Design Code
Municipal codes:

A

Plumbing
Electrical
Fire
Health
Environment

18
Q

What are the five M’s of Concept Development

A

► MENU
► MONEY
► MARKET
► MANAGEMENT
► METHOD OF EXECUTION

19
Q

► To whom is the food operation being
marketed?
► Is the market large enough to
generate sales and produce a profit?
► How will the market be identified?
► What method will be used to
communicate to this market?

A

Market Questions

20
Q

Will the potential customer want or need
the food product?
► Will a quality assurance plan be
developed that will encourage the
customer to return because of superior
service and/or product quality?
► Will internal marketing successfully sell
the customer additional services or
products after he or she arrives at the
food facility?

A

Market questions

21
Q

► Amount of space required for storage (dry,
refrigerated) and food preparation
► Service area size and design
► Types and capacities of cooking equipment
► Size of the dishwashing operation
► Number of employees
► And, through these factors, menu affects the
construction cost of the facility

A

The 5 “M”s: Menu

22
Q
  1. The investment Decision
  2. The financing Decision
  3. A two step process
23
Q

► Who will operate the facility, and what
skills and experience must he/she have?
► Will the facility be self-operated, or will a
contract management firm be involved?
► How will the operation be organized (roles
and responsibilities for each position)
► How will staffing during long hours of
operation be handled?
► How will compensation be structured?

A

The Five “M”s: Management

24
Q

Cooking “from scratch” or using “convenience”
(partially prepared) item

A
  1. Production approach
25
Production management systems (menu, recipe, inventory, costing); sales management systems (cash control); service systems (reservations)
2. Control systems
26
► Labor staffing and scheduling, time keeping, payroll
3. Personnel systems
27