C10 Facilities Design

Question 1

The first step in facilities design is

Answer 1

To prepare a prospectus, which is a written description of all aspects of the project under consideration.

Question 2

What is the key to equipment needs?

Answer 2

The menu. The needed equipment determines the space needed.

Question 3

The seven major work areas in foodservice are?

Answer 3

receiving, storage & issuing, pre-preperation, preparation, serving, ware washing, and support services.

Question 4

LEED

Answer 4

Leadership in Environmental & Energy Design. A means of measuring building sustainability, designed to promote practices that minimize the negative environmental impacts of buildings and to improve internal environment of building occupants.

Question 5

Who developed the LEED certification process

Answer 5

US Green Building Council, a non-profit group of building industry leaders.

Question 6

Four LEED levels

Answer 6

Certified, silver, gold, platinum

Question 7

Work flow

Answer 7

Efficient use of labor. Employees should be able to easily move from task to task.

Question 8

Choose equipment that is?

Answer 8

uniform in size, movable, and adaptable for numerous activities.

Question 9

Steps in the planning procedure

Answer 9

Prep a prospectus. Organize a planning team. Feasibility study. Menu analysis. Consider desired architectural features desired. Consider cost vs. funds available.

Question 10

The three major sections of a prospectus?

Answer 10

Rationale, physical & operational characteristics, regulatory information.

Question 11

Prospectus

Answer 11

A written plan for a project that details all aspects of the project. Contain three sections: rational, physical and operational characteristics, regulatory information.

Question 12

The regulatory section of a prospectus identifies standards for:

Answer 12

Safety, sanitation & cleanliness, noise control, waste disposal. ADA standards

Question 13

Feasibility study

Answer 13

The collection of data about the market & other factors relating to the operation of the proposed facility-justifies the proposed project.

Question 14

Aisles must be at least ? inches wide to meet ADA requirements.

Answer 14

36”, preferably 42” wide.

Question 15

ADA requirements for food service line?

Answer 15

Aisle 36”, counter 34”, max height 54”, max side reach over 34” obstruction 24”. Forward reach: 15” min, 48” max.

Question 16

Sustainability concepts in LEED

Answer 16

Use 100% recycled materials when possible, use grey-water system, Use Energy Star certified appliances.

Question 17

ENERGY STAR

Answer 17

Voluntary program to promote energy efficiency in buildings and homes. Uses proven, cost-effective strategy to save money by reducing total energy consumption of their buildings.

Question 18

Energy Star partners

Answer 18

U.S. organizations, EPA, US Dept of Energy.

Question 19

The EPA provides what in the Energy Star program

Answer 19

Technical information and range of support services.