Foodservice Design
Which of the following members of the project team is usually hired first?
a) Architect b) General Contractor c) Foodservice Design Consultant d) Interior Designer
a) Architect
Which of the following is an example of design as opposed to layout?
a) The configuration of equipment in the dish room b) The arrangement of the final preparation equipment c) The relationship among functional areas d) The arrangement of shelving in the dry storage area
c) The relationship among functional areas
Which of the following areas should be located closest to the receiving area?
a) The storage areas b) The Chef’s office c) The dish room d) The pantry e) The bar
a) The storage areas
Assume that you have decided to purchase a new convection oven. Which of the following are the most important criteria for selecting a particular manufacturer and model?
a) Whether it uses gas or electricity b) The reputation for quality of the manufacturer c) The discount available at the time of purchase d) The length of the warranty e) The total cost of ownership
e) The total cost of ownership
The basic unit of electrical energy consumption is the:
a) phase b) tonnage c) volt d) watt e) PSI
d) watt
Which of the following engineers designs the building systems that provide water and waste (drains)?
a) Electrical b) Mechanical c) Civil
d) Structural
b) Mechanical
Which of the following are addressed by the Americans with Disabilities Act?
a) Aisle widths b) Tray slide heights c) Access to sunken dining areas d) Ramps for building entrance e) All of the above
e) All of the above
Which of the following areas is most likely to have mixers, slicers, and worktables with sinks?
a) Bakery b) Pantry c) Final preparation d) Pre-preparation
d) Pre-preparation
In a large hotel foodservice operation with a central kitchen serving a coffee shop, a casual dining restaurant, a fine dining restaurant, an extensive catering/banquet operation, and room service, which of the following equipment items is likely to wear out the quickest?
a) A 60-gallon steam-jacketed kettle b) A convection oven c) A walk-in freezer d) A stainless steel pot sink e) A 60-quart mixer
b) A convection oven
Which of the following best summarizes the hot water requirements for a foodservice facility?
Question options: a) 110 degrees F for pots, 140 degrees F for hand washing, 180 degrees for final rinse in the dish machine b) 180 degrees F for pots, 140 degrees F for hand washing, 110 degrees for final rinse in the dish machine c) 140 degrees F for pots, 110 degrees F for hand washing, 180 degrees for final rinse in the dish machine d) 110 degrees F for pots, 180 degrees F for hand washing, 140 degrees for final rinse in the dish machine e) 110 degrees F for pots, 110 degrees F for hand washing, 180 degrees for final rinse in the dish machine
c) 140 degrees F for pots, 110 degrees F for hand washing, 180 degrees for final rinse in the dishmachine
A large university has had its current foodservice operations for almost twenty years, and students are weary of the menu choices and dated facilities. The university wants to start with a “clean sheet of paper” -- Which of the following services offered by foodservice consultants should it consider?
) Facility evaluation b) Systems analysis c) Design d) Master Planning
d) Master Planning
Which of the following is the standard floor finish for the industry because it does not wear, is grease-resistant, and is less slippery than other floors when wet?
a) Brick b) Marble c) Carpet d) Quarry tile e) Glass tile
d) Quarry tile
Which of the following areas can be located pretty much where space is available?
a) The receiving area b) The Chef’s office c) The dish room d) The pre-preparation area e) The bakery
e) The bakery
A restaurant that wants to offer a signature dinner roll and sell it to go, needs what piece of baking equipment?
a) Sheeter b) Divider/Rounder c) Dropper d) Filler
b) Divider/Rounder
Which of the following is measured in terms of cubic feet?
a) Gas b) Steam c) Electricity d) a and b
a) Gas
In which phase of the design sequence is a bubble diagram used?
a) Schematic design b) Design development c) Construction documents d) Bidding and contract award e) Construction coordination
a) Schematic design
Specifying an additional four feet of ventilation hood length for future equipment is an example of which design principle?
a) Flexibility b) Simplicity c) Ease of supervision d) Efficient use of space
a) Flexibility
Which of the following modes of service generally requires the greatest area per seat in the dining room?
a) Family restaurant b) Quick service restaurant c) Fine dining restaurant d)Theme/casual dinner house
c) Fine dining restaurant
The kinds of metal that can be specified for prefabricated walk-ins include all of the following except:
a) Galvanized steel b) Chrome plate c) Aluminum d) Stainless steel
b) Chrome plate
Which of the following is the best level of electrical power for foodservice equipment with large heating elements and/or electrical motors?
a) 110 single phase b) 110 three phase c) 208 single phase d) 208 three phase e) 480 single phase
d) 208 three phase
In which phase of the design sequence does the foodservice consultant prepare a “punch list”?
a) Schematic design b) Design development c) Construction documents d) Bidding and contract award e) Construction coordination
e) Construction coordination
Specifying drop-in cooking equipment that eliminates corners, edges, and unnecessary undershelves or overshelves is an example of which design principle?
a) Flexibility b) Flow c) Ease of supervision d) Simplicity e) Efficient use of space
d) Simplicity
Which of the following equipment is important for proper receiving, but often omitted in a receiving area?
a) A table for checking product b) A hand truck c) A doorbell d) A scale e) A fire extinguisher
d) A scale
Which of the following would be the best selection for a 100-seat restaurant?
a) Mixer, slicer, and food processor b) Mixer, slicer, and VCM c) Mixer, buffalo chopper, and slicer d) Mixer, slicer, food processor, and VCM
a) Mixer, slicer, and food processor
Which of the following typically describe the utility loads of steam equipment?
Question options: a) BHP and PSI b) BTU and PSI c) Flow and PSI d) BHP and KW e) BTU and GPH
a) BHP and PSI