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FN 134 LE 3 > Facility Planning and Space Design S1 > Flashcards

Facility Planning and Space Design S1 Flashcards

(43 cards)

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1
Q

What are the 7 steps in making the layout & designs of the foodservice facility?

A
  1. Concept development
  2. Feasibility study
  3. Team planning
  4. Design concept
  5. Space allocation
  6. Equipment and utilities
  7. Environment
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2
Q

What is the planning team made of?

A

The owner, architect, engineers, FS consultant, interior designer, contractor and equipment contractor

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3
Q

What are the responsibilities of an owner/representative?

A
  1. Concept
  2. Feasibility study
  3. Restrictions and licenses
  4. Verification and approval of plans
  5. Contracts
  6. Budget
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4
Q

True or False. The planning team makes the final decision on the final budget.

A

False, the owner makes the final decision.

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5
Q

Give the 3 legal considerations for facility planning and space design?

A
  1. Legal structure of the business
  2. Zoning
  3. License
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6
Q

What are the three legal structures of a business?

A
  1. Sole proprietorship
  2. Partnership
  3. Corporation
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7
Q

This legal structure is composed of a business owned by two or more persons.

A

Partnership

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8
Q

This legal structure is the easiest to establish.

A

Sole proprietorship

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9
Q

This legal structure is an entity created by law.

A

Corporation

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10
Q

True or False. A business owned by a husband and wife is under a partnership legal structure.

A

False. It is under sole proprietorship.

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11
Q

T or F. In a corporation, ownership exists in shares of cash.

A

False. Ownership exists in shares of stocks.

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12
Q

What are the two types of corporation?

A

Stock and non-stock

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13
Q

This type of corporation is organized for public and non-profit purposes.

A

Non-stock

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14
Q

This legal consideration requires the owner to know the restrictions on allowable business locations, parking spaces, garbage collections and storage systems

A

Zoning

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15
Q

This legal system must be secured to legalize the operation of a business

A

License/s

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16
Q

This legal consideration serves as a guide and regulates the growth and future development of a business according to land use and structure.

A

Zoning

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17
Q

What are the 4 steps to Licensing (Licensing Guide)?

A
  1. Register the name of proprietor and business to DTI and SEC
  2. Register the business in BIR
  3. If more than 5 employees, register at SSS and DOLE’s Bureau of Employment Services (BES)
  4. Register at the City/Municipality Hall for the Mayor’s Permit to operate a business
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18
Q

What are the five departments/offices that need to be visited to secure a mayor’s permit?

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A
  1. Engineering department
  2. Health Department.
  3. Fire Department
  4. Office of the Traffic Bureau
  5. Office of the treasurer
19
Q

What are the 3 sanitary permit requirements?

Study These Flashcards
A
  1. Certificate of water/potable ice
  2. Pest control contract
  3. Health certificate for food and nonfood handlers
20
Q

What are the responsibilities of a food service consultant?

Study These Flashcards
A
  1. Concept development
  2. Feasibility study
  3. Space Allocation
  4. Equipment needed
  5. Waste disposal
21
Q

Who can serve as the FS consultant in small FS businesses?

22
Q

Give the 4 responsibilities of an architect

Study These Flashcards
A
  1. Coordinate construction of building
  2. Building design, shape and configuration
  3. Building materials
  4. Blueprint program and cost estimates
23
Q

What are the 4 types of an architect

Study These Flashcards
A
  1. Principal-in-charge
  2. Design architect
  3. Project manager
  4. Site architect
24
Q

This architect is responsible for negotiations for the design contract

Study These Flashcards
A

Principal-in-charge

25
This architect is in charge of the day-to-day working of design and construction process
Project manager
26
This architect is in charge of making sure project completion is successful
Principal-in-charge
27
This architect translates operational objectives of owner into design spaces e.g. choice of materials to ensure food safety
Design architect
28
This architect coordinates with contractors
Site architect
29
What type of architect looks into potential problems at the site and correct them before they become too big/complex?
Site architect
30
What are the responsibilities of engineers?
1. Site plan: traffic and parking, service areas 2. Electrical systems 3. Design of HVAC, plumbing and water
31
What type of engineer ensures the integrity of the building?
Civil engineer
32
This type of engineer is in charge of planning the HVAC systems and plumbing
Mechanical engineer
33
A _____ engineer ensures the establishment is safe from potential fire accidents due to electric overload
Electrical engineer
34
What are the responsibilities of an interior designer
1. Visual character and theme 2. Texture and shape 3. Lighting and color 4. Furnishing
35
What type of professional translates the interior of the facility into the theme that the owner wants?
Interior designer
36
Give the four responsibilities of a contractor
1. Coordinates work of subcontractors 2. Builds the facility 3. Installs furnishing 4. Equipping
37
Give the four responsibilities of equipment contractors
1. Coordinate work of subcontractors 2. Provision of equipment 3. Equipment specifications 4. Equipping
38
What are the local regulations involved in facility planning and space design?
1. Sanitation Code of the Philippines 2. Building Code of the Philippines 3. Fire Code of the Philippines 4. Plumbing Code of the Philippines 5. Accessibility Law 6. Solid Waste Management Act
39
What are the structural requirements in facility planning and space design?
1. Provision on Flooring 2. Provision on Lighting 3. Provision on Walls 4. Provision on Ceilings 5. Provision on Ventilation 6. Wash hand basin 7. Toilet facilities 8. Overcrowding 9. Change rooms I memorized it using the mnemonic FLoWer CoVered WiTh OC (FLW CV WT OC)
40
What are the 5 provisions of the building code of the Philippines (as listed in the handout)?
1. Safe construction, environmental safety 2. Building permit fee 3. Lighting and ventilation 4. Sanitation requirements (for building e.g. water supply etc.) 5. General requirements for construction and design of buildings
41
Fill in the blanks: ___ and ___ _____ relevant to facility planning and space design are crucial information to guide the decision-making of the planning team.
Local and legal regulations
42
Structural considerations in facility planning and space design are founded on what?
1. Building safety 2. Food safety 3. Inclusivity 4. Ergonomics 5. Aesthetics 6. Ergonomics
43
What is required by the complex process of planning and designing food service facilities?
Interprofessional collaboration

FN 134 LE 3 (8 decks)

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