Module 7: Session 2

Question 1

It is the initial stage in the actual planning of facilities

Answer 1

Design concept

Question 2

2 importance of food service space design

Answer 2

• The overall design of a foodservice establishment influences customer’s perception of food and consumption
• Features and characteristics of a foodservice establishment contribute to the overall atmosphere a.k.a atmospherics, servicescapes and facility-based effects, ambience

Question 3

5 categories in evaluation atmospherics

Answer 3

1. external variable
2. general interior variables
3. layout and design variables
4. point of purchase and decoration variables
5. human variables

Question 4

It is the overall facade of the building

Answer 4

external variable

Question 5

It refers to the flooring, music, color, smell and temperature

Answer 5

general interior variables

Question 6

It refers to space, waiting areas, furniture layout and traffic flow

Answer 6

layout and design variables

Question 7

refers to signs, cards, and product display

Answer 7

Point of Purchase and Decoration variables

Question 8

It is the employee and customer characteristics, crowding and privacy

Answer 8

Human Variables

Question 9

This can be symbolic and used to indicate
status, define personal space and to regulate privacy and interaction

Answer 9

Table and seating layout

Question 10

Customers seated in________, i.e.anchored seats, spent significantly more than those seated in other types of seats; customers seated next to the _______ have a lower average time spend (Kimes& Robson, 2004)

Answer 10

booth; window

Question 11

It encourages diners to spend longer at the
table and spend more on their purchases

Answer 11

Slower music

Question 12

This type of music is better than no music

Answer 12

Classical music

Question 13

exposure to this increases hunger perception and actual consumption. furthermore, pleasantness had positive influence on the amount consumed

Answer 13

odor

Question 14

consumers relate more effectively the
internationalism/ethnicity of the food by
manipulating the dining situation

Answer 14

decor

Question 15

Type of operations (5)

Answer 15

Single unit restaurant concept
Chain restaurant concept
Multi theme restaurant concept
Hotel food and beverage concept
Institutional (non-commercial) concept

Question 16

examples of Single unit restaurant concept

Answer 16

• Fine dining restaurants
• Themed restaurants
• Ethnic restaurants
• Fast casual

Question 17

examples of chain restaurant concept

Answer 17

• McDonald’s
• Jollibee

Question 18

example of multi theme restaurant concept

Answer 18

Restaurant with different concepts operated by the same food service organization (chilis, dennys)

Question 19

example of Hotel food and beverage concept

Answer 19

Specialty, usually high-end restaurants

Question 20

what is institutional (non-commercial) concept

Answer 20

The institution must accurately interpret
its market and must “sell” its products,
even when the food is indirectly paid
for by the customer.

Question 21

What are the principles of design

Answer 21

• Food safety
• lifetime value
• Create an efficient flow of materials and
  personnel
• employee safety
• Create ease of supervision
• Enhance the customer’s experience

Question 22

This principle of design facilitates ease of sanitation and promote food safety and considers Hazard Analysis and Critical Control Point

Answer 22

food safety

Question 23

This principle of design is flexible and modular; properly designed equipment

Answer 23

lifetime value

Question 24

This principle of design considers adequate aisle space and sufficient space to perform required tasks

Answer 24

Create an efficient flow of materials and
personnel

Question 25

This principle of design ensures intelligent design to minimize risks, comfortable temperatures and humidity control, adequate lighting for the requires tasks, and noise control and abatement

Answer 25

employee safety

Question 26

It considers the best place to locate the management office

Answer 26

Create ease of supervision

Question 27

Considers the dining area

Answer 27

- Enhance the customer’s experience

Question 28

Take note

Answer 28

- The front of the house heavily considers consumer perception and experience as well as establishment personality. - The back of the house is designed with considerable emphasis on menu and volume of production.

Question 29

5 steps in the Design process

Answer 29

- Create a bubble diagram - Create a flow chart - Draw the layout - Space analysis - Space allocation

Question 30

Very important tool in the design process to visualize the location and interaction of workstations and basis for electrical wiring

Answer 30

bubble diagram

Question 31

Considerations in kitchen design

Answer 31

- Interaction between different sections of the kitchen (e.g. pre-prep and cooking area) - Interaction between sections in the kitchen and those outside the kitchen - Menu - Type of cooking - Equipment and modular workspaces - Stages of food production (i.e advance prep) - Equipment characteristics (i.e energy use, functionality) - Budgetary constraints - Kitchen placement (ground floor is best) - Service system - Flow patterns (Product flow, Traffic flow, Flow of the service) - Flow plan

Question 32

2 types of kitchen flow plan

Answer 32

- Straight line or assembly line flow - parallel flow

Question 33

Food and materials are passed from 1 work center to another in a straight line

Answer 33

Straight line or assembly line flow

Question 34

Equipment and work center are arranged to save space and allow efficient movement of workers and products

Answer 34

parallel flow

Question 35

it is characterized by having equipment arranged in a long central counter or island in two straight lines that run parallel to each other

Answer 35

back to back

Question 36

There is a central aisle that separates the two straight lines of equipment on either side of the room and works well for high volume feeding facilities like schools and hospitals

Answer 36

face to face

Question 37

it is ideal for small space and gives the ability to place more equipment in a small space

Answer 37

L shape

Question 38

ideal for small space with one or two employees like in pantry areas or salad bars

Answer 38

U shape

Question 39

Salient features relevant to facility construction

Answer 39

Sanitation Code of the Philippines (PD 856) Fire Code of the Philippines

Question 40

Give the specific materials for the ff: floor walls and ceilings lighting

Answer 40

Floor –quarry tiles Walls and Ceilings –acoustic materials Lighting –at least 20 footcandles for food preparation areas

Question 41

true or false: there should be colored lighting or bulb in the display of food or food materials

Answer 41

false

Question 42

provision on fire safety construction, protective and warning system

Answer 42

Fire Code of the Philippines

Question 43

Give fire protection features

Answer 43

fire alarm system fire resistive floor/wall (poured gypsum) emergency light fire exit fire damper fire extinguisher fire exit floor plan

Question 44

it is a type of fire extinguisher for combustible like trash, wood, paper

Answer 44

ordinary or A

Question 45

it is a type of fire extinguisher for liquids and grease

Answer 45

flammable or B

Question 46

it is a type of fire extinguisher for electrical equipment

Answer 46

electrical or C