FSM EXAM 3 | 118
QUESTIONS | WITH
PASSED SOLUTIONS
GRADED A+
FSM
Evatee 10/19/24 FSM
,FSM EXAM 3 | 118 QUESTIONS | WITH
PASSED SOLUTIONS GRADED A+
Identify behavioral traits shared by all leaders of engaged teams Answer -
1)Provide direction and meaning
2)Generate and sustain trust
3)Display a bias toward action, risk taking and curiosity
4)Serve as purveyors of hope
What is the role of a dietitian in the planning, design, and layout of a
foodservice operation and what is the significance or importance of properly
planning the foodservice layout (Why study this)? Answer - Foodservice
managers must be involved with the development of all aspects of the design
plan to ensure that the facility is properly coordinated and functional, a
foodservice manager must provide input on the specific needs of the fs facility,
The finished plan results in either successes or failures of the organization
involved.
What factors must be considered when planning design and layout for a food
service operation? Answer - Efficiency in the work place, employee safety,
customer (employee satisfaction), cost savings. Planning procedures. 1. Prepare
Prospectous 2. Organize planning team 3. Conduct Feasibility Study. 4. Menu
Analysis 5. Specify Architectural features and atmosphere. 5. Examine Costs
What is a prospectus (identify and explain its components)? Why is this
important in planning the facility
design and layout? Answer - Prospectus: written description which details all
aspects of the situation under consideration and helps other professionals on
,the planning team understand the exact needs of the fs est. Contains elements
that will affect and guide the proposed design and also present clear pictureof
physical and operational aspects of the proposed facility or project.
*Contains Rationale, Physical and Op. Characteristics, and regulatory
information. Rationale deals with Title, needs, goals and objectives and
procedures. Physical and Op. Characteristics (design, FS system, menu,
customer and volume, employees, Hrs. of service). Regulatory Information:
safety and sanitation, waste zoning parking codes. These aspects must be
considered even before at the begining stages of the facility.
Who are potential members of the planning team? Why did you select these
professionals? Answer - All team member should have a clear understanding
of the project plan, check one another. Individuals who complement one
another. you should lead the team for FS. sUGGESTIIONS: check references and
do good job for job you are asking them to do. Financially responsible, FS
mgmt, Fs design consultant, builder/architect, equipment representative.
What is the purpose of a feasibility study (identify and explain its
components)? Why is this important in planning the facility design and layout
Answer - Collection of data to determine justification of a proposed project.
(how feasible is the project on a larger scale), justifies the proposed project,
helping to ensure that the project is worth pursuing.
1. Market, site analysis,
2. financial market -data, demographics, spending:
3. Site analysis, zoning, area analysis, competition, labor, visibility traffic, land
cost, Mkt generators.
4. Financial (initial costs, operating costs, projected income)
, Explain the significance of the relationship between the menu and foodservice
design and layout. Answer - The menu drives the layout. This is key to
equipment needs, which in turn determines the amount of space requirement
for the equipment. Menu analysis describes and analyzes, sales appeal-for
target market. Profitability, food supply (available food vendors), production-
labor and equipment.
What is the importance of the architectural features and atmosphere to the
food service organization? Answer - Selling point for operations. Significantly
impacts sanitation, maintenance, work environment and cost of operation.
Identify the desired architectural features that provide the most efficient,
safest, and comfortable work
environment for employees. Answer - 1. Building style and materials
*Type of fs operation, menu, and location influence type of architecture and
materials used. Equipment and space needs
2. Flooring:
* Impacts employee production and clean up. (impervious to moistuer, grease,
food stains, and nonslip and resistant to scratched acids, organic solvents.
Withstand wear and tear
*most common=Quary tile-abrasive, nonslip, antimicrobial properties. Coved 6
in off the walls and equipment bases.
*Cleanable-impervious, no gaps or crevices (coved 6" up at walls).
Safe-Slip resistant, use supplemental flooring mats)
Durable, resilient and nonabsorbent
Controls Noise level.
Color-light colors increase light efficency
QUESTIONS | WITH
PASSED SOLUTIONS
GRADED A+
FSM
Evatee 10/19/24 FSM
,FSM EXAM 3 | 118 QUESTIONS | WITH
PASSED SOLUTIONS GRADED A+
Identify behavioral traits shared by all leaders of engaged teams Answer -
1)Provide direction and meaning
2)Generate and sustain trust
3)Display a bias toward action, risk taking and curiosity
4)Serve as purveyors of hope
What is the role of a dietitian in the planning, design, and layout of a
foodservice operation and what is the significance or importance of properly
planning the foodservice layout (Why study this)? Answer - Foodservice
managers must be involved with the development of all aspects of the design
plan to ensure that the facility is properly coordinated and functional, a
foodservice manager must provide input on the specific needs of the fs facility,
The finished plan results in either successes or failures of the organization
involved.
What factors must be considered when planning design and layout for a food
service operation? Answer - Efficiency in the work place, employee safety,
customer (employee satisfaction), cost savings. Planning procedures. 1. Prepare
Prospectous 2. Organize planning team 3. Conduct Feasibility Study. 4. Menu
Analysis 5. Specify Architectural features and atmosphere. 5. Examine Costs
What is a prospectus (identify and explain its components)? Why is this
important in planning the facility
design and layout? Answer - Prospectus: written description which details all
aspects of the situation under consideration and helps other professionals on
,the planning team understand the exact needs of the fs est. Contains elements
that will affect and guide the proposed design and also present clear pictureof
physical and operational aspects of the proposed facility or project.
*Contains Rationale, Physical and Op. Characteristics, and regulatory
information. Rationale deals with Title, needs, goals and objectives and
procedures. Physical and Op. Characteristics (design, FS system, menu,
customer and volume, employees, Hrs. of service). Regulatory Information:
safety and sanitation, waste zoning parking codes. These aspects must be
considered even before at the begining stages of the facility.
Who are potential members of the planning team? Why did you select these
professionals? Answer - All team member should have a clear understanding
of the project plan, check one another. Individuals who complement one
another. you should lead the team for FS. sUGGESTIIONS: check references and
do good job for job you are asking them to do. Financially responsible, FS
mgmt, Fs design consultant, builder/architect, equipment representative.
What is the purpose of a feasibility study (identify and explain its
components)? Why is this important in planning the facility design and layout
Answer - Collection of data to determine justification of a proposed project.
(how feasible is the project on a larger scale), justifies the proposed project,
helping to ensure that the project is worth pursuing.
1. Market, site analysis,
2. financial market -data, demographics, spending:
3. Site analysis, zoning, area analysis, competition, labor, visibility traffic, land
cost, Mkt generators.
4. Financial (initial costs, operating costs, projected income)
, Explain the significance of the relationship between the menu and foodservice
design and layout. Answer - The menu drives the layout. This is key to
equipment needs, which in turn determines the amount of space requirement
for the equipment. Menu analysis describes and analyzes, sales appeal-for
target market. Profitability, food supply (available food vendors), production-
labor and equipment.
What is the importance of the architectural features and atmosphere to the
food service organization? Answer - Selling point for operations. Significantly
impacts sanitation, maintenance, work environment and cost of operation.
Identify the desired architectural features that provide the most efficient,
safest, and comfortable work
environment for employees. Answer - 1. Building style and materials
*Type of fs operation, menu, and location influence type of architecture and
materials used. Equipment and space needs
2. Flooring:
* Impacts employee production and clean up. (impervious to moistuer, grease,
food stains, and nonslip and resistant to scratched acids, organic solvents.
Withstand wear and tear
*most common=Quary tile-abrasive, nonslip, antimicrobial properties. Coved 6
in off the walls and equipment bases.
*Cleanable-impervious, no gaps or crevices (coved 6" up at walls).
Safe-Slip resistant, use supplemental flooring mats)
Durable, resilient and nonabsorbent
Controls Noise level.
Color-light colors increase light efficency
