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

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.

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.

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

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.

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.

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.

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.