Facility Planning and Space Design S2

Question 1

It is the initial stage of actual planning of structure of FS facilities

Answer 1

Design Concept

Question 2

Give two importance of design concept

Answer 2

Overall design influences customer’s perception of food and consumption

Features and characteristics of an FS establishment affects the overall atmosphere

Question 3

Give the 5 categories of evaluating atmospherics

Answer 3

1. External variables
2. General internal variables
3. Layout and design variables
4. Point of purchase and decoration variables
5. Human variables

Question 4

What variable (evaluating atmospherics) is the overall facade of the building?

Answer 4

External variable

Question 5

What variable (evaluating atmospherics) is space, waiting areas, furniture layout and traffic flow under?

Answer 5

Layout and design variable

Question 6

Which (evaluating atmospherics) variable involves employee and customer characteristics?

Answer 6

Human variable

Question 7

This variable (evaluating atmospherics) includes flooring, music, color, smell and temperature

Answer 7

General interior variables

Question 8

This variable (evaluating atmospherics) adds small details that may have an impact on the ambience that an owner wants to set

Answer 8

Point of purchase and decoration variable

Question 9

T or F. External variables will have an impact on the overall mood of the establishment or the emotion that the owner wants to evoke from consumers

Answer 9

False. General internal variable

Question 10

What are the four factors that must be considered in facility planning and space design according to studies?

Answer 10

1. Table layout and design
2. Music
3. Odor
4. Decor

Question 11

T or F. Customers seated on booths have lower average while customers seated near the windows spend higher on average

Answer 11

F. Other way around, booth seats means higher spending than other seats while window seats have lower average spending

Question 12

T or F. Classical music encourages customers to stay for a short period of time but spend higher on their purchases.

Answer 12

F. It encourages customers to stay longer thus, they spend higher

Question 13

T or F. A well-liked odor increases hunger perception and actual consumption

Answer 13

T

Question 14

Name the 5 types of operation

Answer 14

1. Single unit restaurant concept
2. Chain restaurant concept
3. Multi theme restaurant concept
4. Hotel food and beverage concept
5. Institution

Question 15

Choose which does not belong to the group and identify the type of operation of the odd one and the group
e.g. odd one; operation; operation of group

a. Fast casual
b. Jollibee
c. Ethnic restaurants
d. Theme restaurants
e. Fine dining

Answer 15

Jollibee; Chain restaurant concept; Single unit restaurant concept

Question 16

This type of operation is used for specialty or high-end restaurants

Answer 16

Hotel food and beverage concept

Question 17

This type of operation have restaurants with different concepts that are operated by the same FS organization

Answer 17

Multi theme restaurant concept

Question 18

This type of operation requires a bigger space than others

Answer 18

Institution

Question 19

What are the six principles of design

Answer 19

1. Food safety
2. Lifetime value
3. Create an efficient flow of materials and employees
4. Employee safety
5. Create ease of supervision
6. Enhance customer experience

Question 20

This principle of design requires consideration of HACCP

Answer 20

Food safety

Question 21

This principle of design requires the best location for the management office

Answer 21

Create ease of supervision

Question 22

This principle of design emphasizes on customer experience

Answer 22

Enhance customer experience

Question 23

This principle of design requires flexible, modular spaces and properly designed equipment

Answer 23

Lifetime value

Question 24

This principle of design requires proper lighting, noise control and a proper HVAC system

Answer 24

Employee safety

Question 25

This principle of design requires adequate aisle space and sufficient work space

Answer 25

Create an efficient flow of materials and employees

Question 26

T or F. The front of the house heavily considers consumer perception, experience and establishment location

Answer 26

False. Should be establishment personality. Location is an overall consideration for both FOH and BOH

Question 27

T or F. Atmospherics is an important consideration for the back of the house

Answer 27

F. Only For FOH

Question 28

T or F. The priority for BOH are designs with considerations for menu and volume of production.

Answer 28

True

Question 29

State the five steps of the design process

Answer 29

1. Create a bubble diagram 2. Create a flowchart 3. Draw the layout 4. Space analysis 5. Space allocation

Question 30

What are the considerations for the kitchen design?

Answer 30

1. Interaction between diff work stations in the kitchen 2. Interaction between sections in the kitchen and outside the kitchen 3. Menu 4. Type of cooking 5. Equipment and modular work spaces 6. Stages of production 7. Equipment characteristics 8. Budget constraints 9. Kitchen placement 10. Service systems 11. Flow pattern 12. Flow plan

Question 31

What are types of flow pattern?

Answer 31

1. Product flow 2. Traffic flow 3. Flow of the service

Question 32

What are the two main types of kitchen flow plan?

Answer 32

Straight line/assembly line flow and parallel line flow

Question 33

What are the four types of parallel flow?

Answer 33

1. Back to back 2. F2F 3. L-shaped 4. U-shaped

Question 34

This type of parallel flow design is characterized by two lines of equipment separated by a central aisle

Answer 34

face to face

Question 35

This type of parallel flow design places the equipment in 2 straight lines and in a parallel arrangement at the central island

Answer 35

back to back

Question 36

This type of parallel flow design makes use of a small space to allow more equipment to be placed

Answer 36

L-shaped

Question 37

This type of parallel flow design is ideal for one or two employees

Answer 37

U-shaped

Question 38

What are the two salient features of facility construction?

Answer 38

Sanitation code of the Ph and Fire code of the Ph

Question 39

Give the criteria for the following materials: Floor Walls and ceilings Lighting

Answer 39

Floor - quarry tiles Walls and ceilings - acoustic materials (foams, fabrics etc to quiet workplaces) Lighting - at least 20 foot candles for food preparation areas; colored lighting bulbs are prohibited

Question 40

What are the two types of fire protection features in FS establishments?

Answer 40

Fire exit plan and fire extinguishers

Question 41

Which type of fire extinguisher is used for flammable liquids?

Answer 41

B (Red)

Question 42

Which type of fire extinguisher is used for ordinary combustibles?

Answer 42

A (green)

Question 43

Which type of fire extinguisher is used for electrical equipment?

Answer 43

C (blue)

Question 44

T or F. The design of food service facility is simple and heavily considers safety.

Answer 44

F. simple --> complex; considers aesthetics, safety and functionality

Question 45

T or F. The menu only drives the operation of the BOH

Answer 45

F. The menu drives the operation of both FOH and BOH

Question 46

T or F. The atmospherics of the FOH is crucial in food safety and must not be neglected.

Answer 46

F. food safety --> dining experience