Cfsp Chapter 14

Front 1

C14 - SG Q1 - What are some of the factors that an operator or designer must consider when evaluating the overall space requirements in the dining room? (8)

Back 1

What are some of the factors that an operator or designer must consider when evaluating the overall space requirements in the dining room? (PAGE 14-2)

----

1) # of individual patrons over what period of time?
2) Typical food requirements of these patrons?
3) How many patrons will need service at any one time?
4) What different types of food are to be offered and what kind of preparation methods will be used in the dining area, if any?
5) Kind of service will be provided and on what schedule?
6) Type and amount of storage space needed?
7) Space requirements for maintenance, offices, employee facilities, restrooms, etc.?
8) Is there enough space allocated or left over for checkout, waiting, a coatroom and service areas?

Front 2

C14 - SG Q2 - What are some of the primary uses of lighting in a foodservice facility? (3)

Back 2

What are some of the primary uses of lighting in a foodservice facility? (Page 14-3)

----

1) Overall general illumination

2) Sparkle and excitement
3) Specific focal points

Front 3

C14 - SG Q3 - What role does the use of “color” play in the front of the house design?

Back 3

What role does the use of “color” play in the front of the house design? (Page 14-4)

----

Help achieve the desired atmosphere or mood. Patrons will feel the psychological impact of light and color, without realizing they do and without consciously associating color with moods.

Front 4

C14 - SG Q4 - What factors should an operator consider when starting the furniture selection process? (10)

Back 4

What factors should an operator consider when starting the furniture selection process? (Page 14-5)

----

1) General theme or desired atmosphere of the facility?
2) Type of material[s] will best convey the right theme or atmosphere? (wood finish, laminates, glass and steel)

3) Furniture correct height? (chairs, tables, workstations, bars, etc.)
4) Furniture the correct or required size? Are the tables large enough? too large?
5) Can parts be obtained (i.e., seat pads, patterned material, brass trim)?
6) Item be easily cleaned?
7) Specific fabric? Fit the overall theme? Hold up?

8) Furniture fit through the doors?

9) Materials pass all federal, state and local codes?
10) Have all utility connections been verified for bars, counters and service areas, with the furniture manufacturer?

Front 5

C14 - SG Q5 - What should an operator consider in the dinner ware selection process?

Back 5

What should an operator consider in the dinner ware selection process? (Page 18-8, 9)

---- (no direct answer)

1) Color to the table.
2) "Package" or "frame" for the food
3) Provides eye appeal and a "center stage" for the food

4) Type of China, Plastic

5) Design

Front 6

C14 - SG Q6 - What are some of the key considerations when evaluating flatware? (5)

Back 6

What are some of the key considerations when evaluating flatware? (Page 14-11)

----

1) Appearance—Is attractive? 2) Durability-Withstand the rigors of constant dish washing?

3) Cost
4) Fulfills a purpose—Is the item essential?
5) Weight—Weight often equated with quality.

Front 7

C14 - SG Q7 - What are some of the tips to reduce chipping and breakage with glassware? (9)

Back 7

What are some of the tips to reduce chipping and breakage with glassware? (Page 14-15)

----

1) Keep an adequate supply on hand, to prevent recently washed glassware from going directly into service

2) Never use a glass for an ice scoop. Use a plastic scoop for ice.
3) When pouring hot drinks into a glass, preheat the glass with hot water.
4) Never put flatware into glassware. One should bus glassware directly into divider racks or sort the various items in a bussing tray
5) Never pick up glasses in bouquets. Avoid glass-to-glass contact.
6) Never stack glassware.
7) Separate dish washing racks should be used for stemware and tumblers.
8) Avoid glass contact with beer taps.
9) Don't overload bus trays.

Front 8

C14 - SG Q8 - What are some of the considerations when purchasing table linens?

Back 8

What are some of the considerations when purchasing table linens?

Front 9

C14 - SG Q9 - What are some of the major advantage of using tabletop accessories?

Back 9

What are some of the major advantage of using tabletop accessories?

Front 10

C14 - Test Q1 - What are some of the factors that an operator or designer must consider when evaluating the overall space requirements in the dining room?

Back 10

What are some of the factors that an operator or designer must consider when evaluating the overall space requirements in the dining room?

Front 11

C14 - Test Q2 - What is the main use of bright lights and primary colors?

Back 11

What is the main use of bright lights and primary colors? (Page 14-5)

----

Encourage fast turnover. (fast food restaurants, commercial cafeterias, employee dining areas, etc.)

Front 12

C14 - Test Q3 - What are some of the primary uses of lighting in a food service facility?

Back 12

What are some of the primary uses of lighting in a food service facility?

Front 13

C14 - Test Q4 - What are some of the tips to reduce chipping and breakage with glassware?

Back 13

What are some of the tips to reduce chipping and breakage with glassware?

Front 14

C14 - Test Q5 - What are the three basic designs of glassware?

Back 14

What are the three basic designs of glassware?

Front 15

C14 - Test Q6 - What are the design characteristics in glassware that will help reduce future replacement costs?

Back 15

What are the design characteristics in glassware that will help reduce future replacement costs?

Front 16

C14 - Test Q7 - Operators should maintain a ratio of __________ times as many glasses as seats.

Back 16

Operators should maintain a ratio of __________ times as many glasses as seats.

Front 17

C14 - Test Q8 - Glassware should be selected at the same time as the other tableware items – True or False?

Back 17

Glassware should be selected at the same time as the other tableware items – True or False?

Front 18

C14 - Test Q9 - List the six most popular designs for booth backs:

Back 18

List the six most popular designs for booth backs:

Front 19

C14 - Test Q10 - Name four of the eight considerations when purchasing table linens?

Back 19

Name four of the eight considerations when purchasing table linens?

Front 20

C14 - Test Q11 - Regarding table linens, what is the standard drop used?

Back 20

Regarding table linens, what is the standard drop used?

Front 21

C14 - Test Q12 - A school lunchroom or cafeteria needs how much space per seat?

A. 16 – 18 square feet?

B. 9 – 12 square feet?

C. 11 – 14 square feet?. 12 – 15 square feet?

Back 21

A school lunchroom or cafeteria needs how much space per seat?

A. 16 – 18 square feet?

B. 9 – 12 square feet?

C. 11 – 14 square feet?

D. 12 – 15 square feet?"

Front 22

C14 - Test Q13 - What size table is needed to seat for the following foodservice operations?

Banquet or Institutional:

Lunchroom Cafeteria:

Fine Dining?

Back 22

What size table is needed to seat for the following foodservice operations?

Banquet or Institutional:

Lunchroom Cafeteria:

Fine Dining?"