Bhm602- 1.1 Physical Layout Of Functional And Anicillary Areas, Considered Factors While Planning

8 Questions | By Vikasdobhal | Updated: Mar 21, 2022 | Attempts: 440

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Bhm602- 1.1 Physical Layout Of Functional And Anicillary Areas, Considered Factors While Planning - Quiz

Advanced food and beverage service and controls, BHM 602 UNIT-1, Planning & operating various food and beverage outlets 1. 1 Physical layout of functional and ancillary areas Factors to be considered while planning Factors to be consider while planning a restaurant: Internal Factors: Available space Budget No. Of covers Type of outlet Type of service offered Flow pattern Type of menu offered Equipment layout External Factors: Market trends Target Market (Type of clientele) Psychological effects on the guest Competitors Government rules & regulations Additional Features: Cost of repair & maintenance Designer Future renovation scope Man power

Questions and Answers

1.

What is the % of guest area and kitchen area while planing a restaurant?
- A.
  
  80% guest area 20% kitchen area
- B.
  
  60% guest area 40% kitchen area
- C.
  
  70% guest area 30% kitchen area
- D.
  
  75% guest area 25% kitchen area
2.

What is the standard area used for 04 cover in restaurant?
- A.
  
  9'x9' = 81 sq. feet
- B.
  
  7'x7' = 49 sq. feet
- C.
  
  5'x5' = 25 sq. feet
- D.
  
  10'x10' = 100 sq. feet
3.

What is Aisle spacing?
- A.
  
  Its a space between two Isle.
- B.
  
  Its a space between two guest.
- C.
  
  A passages left between work equipment, furniture or machines to allow free movement of people and material on the floor.
- D.
  
  Its a passage between the cutleries, crockeries and glassware in a restaurant.
4.

Aisle space can be divided in two parts:- 1. Service Side 2. Access Side
- A.
  
  True
- B.
  
  False
5.

Expected guest flow/ potential covers can be calculated by doing market survey.
- A.
  
  True
- B.
  
  False
6.

What is the formula of calculating possible turnover?
- A.
  
  Possible turnover = Available service time / Expected covers
- B.
  
  Possible turnover = Available service time / Average meal time
- C.
  
  Possible turnover = Average meal time / Available service time
- D.
  
  Possible turnover = Expected cover / Average meal time
7.

What is the formula for calculating Minimum cover required?
- A.
  
  Minimum cover = Expected cover / Average service time
- B.
  
  Minimum cover = Expected cover / Average meal time
- C.
  
  Minimum cover = Possible turnover / Expected cover
- D.
  
  Minimum cover = Expected cover / Possible turnover