Operational / External influences

Question 1

Physical Facility

Answer 1

Space should provide adequate flow for traffic..

If kitchen is too large - efficiency declines (wasted steps)

Question 2

Truth-in-menu

Answer 2

Legislation requires menus accurately describe foods to be served

Question 3

Food Code

Answer 3

person in charge must be able to identify food allergens and associated symptoms

Question 4

Aesthetics

Answer 4

color, shape, consistency, flavor, climate, season, texture

Question 5

Emergency/Disaster menus

Answer 5

Need in events of power failure, disruption in water supply, etc..

1. Plan for minimum staffing for preparation and service
2. Multiple days of supplies
3. One gallon of water/person/day for a minimum of three days