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

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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

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