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

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| By Vikas Dobhal
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Vikas Dobhal
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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 planningFactors 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 Seat turn over Personal preference of owner Division of zone (Smoking area) Hygiene & safety Layout of IRD:Layout of Room Service:The Room Service Read moreis often situated: adjoining the main kitchen close to the service elevator with sufficient storage space along with a service pantry and dispense bar/ service barIn this way hot& cold preparations can be served as fast as possibleInside room service, the following are found: Working station Toaster Sink Coffee / tea machine Products shelves (cereals, sugar. . . ) Tray shelf Refrigerator Order taking office / desk Cashier desk Calculate space requirement: The space required for an F&B outlet is calculated based on the seating capacity, arrangement, and type of operations. In general guest area should be 70 % and 30% should be the supporting area of the total outlet space. The capacity of an outlet can be calculated with a simple formula based on three factors: Expected guest flow/ potential covers – by doing the market survey Available service time – operation hours Average meal time – based on the type of operations & menu offered Available


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

    Correct Answer
    C. 70% guest area 30% kitchen area
    Explanation
    When planning a restaurant, it is important to allocate the space appropriately between the guest area and the kitchen area. The correct answer suggests that 70% of the total area should be dedicated to the guest area, while 30% should be allocated to the kitchen area. This distribution ensures that there is ample space for guests to dine comfortably and enjoy their experience, while also allowing for an efficient and functional kitchen to prepare meals.

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  • 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

    Correct Answer
    A. 9'x9' = 81 sq. feet
    Explanation
    The standard area used for 04 cover in a restaurant is 9'x9' which equals 81 sq. feet.

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  • 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.

    Correct Answer
    C. A passages left between work equipment, furniture or machines to allow free movement of people and material on the floor.
    Explanation
    Aisle spacing refers to the passages that are left between work equipment, furniture, or machines in order to allow for the free movement of people and materials on the floor. This spacing is necessary to ensure that there is enough room for individuals to navigate through the area safely and efficiently, as well as to facilitate the movement of any necessary materials or equipment. It is important to maintain adequate aisle spacing in order to prevent accidents or obstacles that could impede workflow.

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  • 4. 

    Aisle space can be divided in two parts:- 1. Service Side 2. Access Side

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The statement is true because aisle space can indeed be divided into two parts: the service side and the access side. The service side refers to the area where products are stored or displayed, and it is typically accessible to employees or staff members. On the other hand, the access side is the portion of the aisle that is accessible to customers or shoppers. This division helps in maintaining a smooth flow of traffic and ensures that employees can perform their tasks efficiently while customers can navigate through the store easily.

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  • 5. 

    Expected guest flow/ potential covers can be calculated by doing market survey.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The given statement is true because conducting a market survey is a common and effective way to estimate the expected guest flow and potential covers. By collecting data on consumer preferences, demographics, and market trends, businesses can gain insights into the demand for their products or services. This information helps them make informed decisions about their operations, such as determining the appropriate staffing levels, inventory requirements, and marketing strategies. Therefore, conducting a market survey can provide valuable information for calculating expected guest flow and potential covers.

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  • 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

    Correct Answer
    B. Possible turnover = Available service time / Average meal time
    Explanation
    The formula for calculating possible turnover is by dividing the available service time by the average meal time. This formula gives the number of times a table can be turned over during the available service time, based on the average time it takes for a meal to be served and completed.

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  • 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

    Correct Answer
    D. Minimum cover = Expected cover / Possible turnover
    Explanation
    The formula for calculating the minimum cover required is by dividing the expected cover by the possible turnover. This formula helps determine the number of customers or guests that need to be accommodated in order to meet the desired turnover rate. By dividing the expected cover by the possible turnover, the minimum cover required can be determined, ensuring that there are enough customers to generate the desired turnover.

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  • Current Version
  • Mar 21, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Jan 22, 2020
    Quiz Created by
    Vikas Dobhal
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