Ch7
What does FIFO stand for and describe what this is
First in First out
What is the first step in a facility design project?
Prepare a prospectus
In the ______ drawing, equipment is drawn to scale in each work unit with required traffic aisles and work spaces included.
Schematic
____ is essential for the efficient use of labor. It requires that workers have as little difficulty as possible moving from task to task and that the tools, supplies, storage, and equipment that they need to do each task are close at hand.
Work Flow
What temp should frozen products be stored at?
Between 0-10 degrees
The collection of data about the market and other factors relating to the operation of the proposed facility
feasibility study
The slogan “Lean is Green” as it applies to the design of foodservice means:
shrinking the kitchen space or meeting volume demands with less space
______ involves considering both the type of energy to be used and how efficiently it is used.
Energy use
Name 3 things that would be included on a receiving record
Pg195
This is key to equipment needs, which in turn determines space requirements for the equipment
The menu
The _____ ___ _______ ___ protects the right of those with disabilities to enjoy and have access to employment, transportation, public accommodations and communications.
ADA Americans with Disabilities Act
___________ often requires negotiating the best balance among finite resources such as space, labor and money.
Resource maximization
What is a running record of the balance of product in stock?
perpetual inventory
The first step in design development is to determine optimum space allowances and draw a...
flow diagram showing the location of the work units
The 7 major work areas in foodservice departments are receiving, storage and issuing, pre-preparation, serving, ware washing and:
support services
______ refers to the ease with which customers can move around the facility.
Traffic flow
What is an actual count of items in stock
physical inventory
What are some examples of supporting services in a foodservice facility?
Employee restrooms, lockers, showers, hand washing facilities
A detailed checklist that would reveal any defective, substitute or inferior equipment so that corrections could be made before an opening or training date for a new or renovated facility.
Punch List
A written plan for a building/designing project that details all elements of the situation being planned, used as a guide and communication tool to aid clear understanding by all who are involved in planning
Prospectus