FSM VERIFIED TESTED QUESTIONS WITH SOLUTIONS 2025
GRADED A+
✔✔What are the requirements and unique characteristics of the various functional work
areas in a foodservice
operation (refer to our in-class discussion and the functional work area handout in
lecture notes)? - ✔✔1. Receiving, (based on delivery type and frequency, number of
trucks and size of recieving area, proximity to office, customer's view, self closing doors,
moving platforms to adjust heights)
2.Dry Storage
*Humidity and Temp Control
*No exposed pipes to collect dust
*6" above floor for racks
*mositure proof and washable floors
*closer to production area and close to receiving
3. Refrigerated Storage
*walk in desriable for serving more than 300 meals a day
*path through reach in decrease movement
*solid shelving preferable
reach ins have more usable space 50-60% vs walk-ins (35-45%)
*trend is for more desirable foodservice more than 300 meals
trend is far more reach ins and fewer walk-ins to decrease transportation; reach-ins
have more usable space (50-60% vs walk in 35-40%)
4. Frozen Storage
zero deg F
less is generally needed
walk in or reach in
walk in located through refrigeration for energy conservation
plastic curtains or strips may hang in doorway to prevent cooling loss when door opens
5. Non-food storage
-utensils, pans, plates
cleaning supplies
remote from other areas
depends on facility for size of nonfood storage
6. Preparation
-equipment in order of use
,-(vegetable-near fridge, cooking and salad areas, equipement needed; slicers,
choppers, peelers, cutters.
-
6. Baking
pan racks or cooling racks, small walk-ins, reach ins, dough mixer, proof box
7. Cook's area
-hot food area center of kitchen
near vegi prep, pot and pan washing, storage and behind or very near service area.
-ranges ovens, broilers, cooks table, pressure coolers, tilited skillet, braising pan, grill.
-arrangement: if along wall must be sealed or allow for easy and thorough cleaning
-straight line is most efficent; parallel, L-shaped, U -shaped, E-shape
pot and pan washing close to baking area, but out of the main traffic flow.
✔✔What is the difference between a work aisle and a traffic aisle? - ✔✔*Traffic aisle:
general movement through the kitchen
Work aisle: location areas where work is being performed.
✔✔What is the importance of space allowances pertaining to aisle space and the
overall size of the kitchen? - ✔✔Kitchen: 1/3-1/4 size of dining area-estimated kitchen
size.
*Capacity increases with number seated at one time.
*Divide floor space among functional work areas.
Traffic aisle: general movement through the kitchen
***(space for 2 people-2.5' min.
Work aisle (location where work is being performed.
1 person working 3'. 1 person with ovens and tilting equipment or 2 people-3.5'.
GOALS: make work aisle just right distance. Avoid bottlenecks and excess movement.
Separate work and traffic aisles as much as possible. Avoid aisles around the perimeter
of kitchen.
✔✔What are the requirements of the American Disabilities Act including "reasonable
accommodations"? How
does that impact the facility layout? - ✔✔"reasonale accomdations to dining areas and
workplace to make it accessible for disabled persons. Accomodations include, ramps,
widen doors, lower shelves and counters, aisles min 3' wide (prefer 3.5'). Consider
,expenses and impact on facility, maybe re-strucuture job description or inexpesive
techniques to meets needes.
✔✔Define workflow. How would one achieve goals of work flow? Define productivity
and motion economy and
explain how these factors impact work flow. - ✔✔Work Flow: processes through which a
piece of work passes from initiation to completion. *logical sequence of work, food and
supplies from one activity to the next
Achieve Goals of Work flow
**enhance productivity and efficiency
**Yield the greatest output for the smallest effort.
Productivity- is the measure of outputs of goods or services in relation to input of
resources.
Motion Economy
Using the least amount if energy to achieve goals. Use shortest route. To achieve goal
✔✔How would one achieve the goals of work flow (be sure to consider functional work
areas.) What is
backtracking and bypassing? How do these affect work flow? - ✔✔Motion Economy:
using the least amount if energy to achieve goals. Use shortest route. To achieve goal:
1) Flow along straight line path.
2)Minimize cross flow or cross traffic.
3)Minimize backtracking : person moves from one piece of equipment back to where
movement started.
4) Minimze bypassing, passing one or more pieces of equipment to get to the next piece
of equipment.
✔✔Describe the relationship between a flow diagram and workflow in a food service
operation. - ✔✔Flow diagram: arrangement of functional work areas
Work Flow: logical sequening of work, food, and supplies from one activity to the next.
✔✔Identify the closeness in proximity of functional work areas. Draw an efficient work
flow diagram when given a list of functional work areas. Identify areas to improve
efficiency when given a facility layout. - ✔✔Closely near is highly desirable.
✔✔Describe layout configurations used in foodservice operations. What are the benefits
and disadvantages of
each of these? - ✔✔***Simple Straight line
Simplest in design
Limitations: limited # of pieces of equipment or workplaces. All equipment is in a straight
line.
, ***L Shaped
More accommodating
Use when linear space is limited
Effective separation of equipment
***U Shaped
Ideal for small areas 1-2 employees
No straight line flow through area.
Parallel back to back
***2 parallel lines: backs of equipment adjacent to each other
Utility lines are centralized.
Single canopy hood.
Separates major groups of equipment.
Short wall between backs of equipment.
Parallel face to face
*****2 straight lines of equipment, fronts face each other.
Aisle space.
Need two utility lines.
✔✔Analyze the work flow, equipment placement, and layout configurations of an
identified facility layout. - ✔✔*Simple straight line:
--Simplest in design
--Limited in # of pieces of equipment or equipment.
--fryer, oven, tilt skittlet, ventilation system over everythting, type 1. Aspect of storage,
we want to mim movement, having pot and pan racks near or hanging above
equipment.
*L-shaped
--Modification of straight line
--Accomadate more equipment and work places
--used when linear space is limited
--effectively seperates two major groups of equipment. Based on safety, also what tasks
being done in that area
*U-shaped
--small facility, 1-2 employees in area
--no striaght line thorugh the area. you have to walk out and walk back around.
*Parallel, back to back
--backs of equipment adjacent to each other
--equipment on both sides, face outward, centralize ulitity line (steam)
--single canopy equipment hood (aromas, grease), does not include microwave..The
hood is cost effective overall.
--seperates major groups of equipment
--there may or may not be short walls between backs of equipment
*Parallel, front to front.
GRADED A+
✔✔What are the requirements and unique characteristics of the various functional work
areas in a foodservice
operation (refer to our in-class discussion and the functional work area handout in
lecture notes)? - ✔✔1. Receiving, (based on delivery type and frequency, number of
trucks and size of recieving area, proximity to office, customer's view, self closing doors,
moving platforms to adjust heights)
2.Dry Storage
*Humidity and Temp Control
*No exposed pipes to collect dust
*6" above floor for racks
*mositure proof and washable floors
*closer to production area and close to receiving
3. Refrigerated Storage
*walk in desriable for serving more than 300 meals a day
*path through reach in decrease movement
*solid shelving preferable
reach ins have more usable space 50-60% vs walk-ins (35-45%)
*trend is for more desirable foodservice more than 300 meals
trend is far more reach ins and fewer walk-ins to decrease transportation; reach-ins
have more usable space (50-60% vs walk in 35-40%)
4. Frozen Storage
zero deg F
less is generally needed
walk in or reach in
walk in located through refrigeration for energy conservation
plastic curtains or strips may hang in doorway to prevent cooling loss when door opens
5. Non-food storage
-utensils, pans, plates
cleaning supplies
remote from other areas
depends on facility for size of nonfood storage
6. Preparation
-equipment in order of use
,-(vegetable-near fridge, cooking and salad areas, equipement needed; slicers,
choppers, peelers, cutters.
-
6. Baking
pan racks or cooling racks, small walk-ins, reach ins, dough mixer, proof box
7. Cook's area
-hot food area center of kitchen
near vegi prep, pot and pan washing, storage and behind or very near service area.
-ranges ovens, broilers, cooks table, pressure coolers, tilited skillet, braising pan, grill.
-arrangement: if along wall must be sealed or allow for easy and thorough cleaning
-straight line is most efficent; parallel, L-shaped, U -shaped, E-shape
pot and pan washing close to baking area, but out of the main traffic flow.
✔✔What is the difference between a work aisle and a traffic aisle? - ✔✔*Traffic aisle:
general movement through the kitchen
Work aisle: location areas where work is being performed.
✔✔What is the importance of space allowances pertaining to aisle space and the
overall size of the kitchen? - ✔✔Kitchen: 1/3-1/4 size of dining area-estimated kitchen
size.
*Capacity increases with number seated at one time.
*Divide floor space among functional work areas.
Traffic aisle: general movement through the kitchen
***(space for 2 people-2.5' min.
Work aisle (location where work is being performed.
1 person working 3'. 1 person with ovens and tilting equipment or 2 people-3.5'.
GOALS: make work aisle just right distance. Avoid bottlenecks and excess movement.
Separate work and traffic aisles as much as possible. Avoid aisles around the perimeter
of kitchen.
✔✔What are the requirements of the American Disabilities Act including "reasonable
accommodations"? How
does that impact the facility layout? - ✔✔"reasonale accomdations to dining areas and
workplace to make it accessible for disabled persons. Accomodations include, ramps,
widen doors, lower shelves and counters, aisles min 3' wide (prefer 3.5'). Consider
,expenses and impact on facility, maybe re-strucuture job description or inexpesive
techniques to meets needes.
✔✔Define workflow. How would one achieve goals of work flow? Define productivity
and motion economy and
explain how these factors impact work flow. - ✔✔Work Flow: processes through which a
piece of work passes from initiation to completion. *logical sequence of work, food and
supplies from one activity to the next
Achieve Goals of Work flow
**enhance productivity and efficiency
**Yield the greatest output for the smallest effort.
Productivity- is the measure of outputs of goods or services in relation to input of
resources.
Motion Economy
Using the least amount if energy to achieve goals. Use shortest route. To achieve goal
✔✔How would one achieve the goals of work flow (be sure to consider functional work
areas.) What is
backtracking and bypassing? How do these affect work flow? - ✔✔Motion Economy:
using the least amount if energy to achieve goals. Use shortest route. To achieve goal:
1) Flow along straight line path.
2)Minimize cross flow or cross traffic.
3)Minimize backtracking : person moves from one piece of equipment back to where
movement started.
4) Minimze bypassing, passing one or more pieces of equipment to get to the next piece
of equipment.
✔✔Describe the relationship between a flow diagram and workflow in a food service
operation. - ✔✔Flow diagram: arrangement of functional work areas
Work Flow: logical sequening of work, food, and supplies from one activity to the next.
✔✔Identify the closeness in proximity of functional work areas. Draw an efficient work
flow diagram when given a list of functional work areas. Identify areas to improve
efficiency when given a facility layout. - ✔✔Closely near is highly desirable.
✔✔Describe layout configurations used in foodservice operations. What are the benefits
and disadvantages of
each of these? - ✔✔***Simple Straight line
Simplest in design
Limitations: limited # of pieces of equipment or workplaces. All equipment is in a straight
line.
, ***L Shaped
More accommodating
Use when linear space is limited
Effective separation of equipment
***U Shaped
Ideal for small areas 1-2 employees
No straight line flow through area.
Parallel back to back
***2 parallel lines: backs of equipment adjacent to each other
Utility lines are centralized.
Single canopy hood.
Separates major groups of equipment.
Short wall between backs of equipment.
Parallel face to face
*****2 straight lines of equipment, fronts face each other.
Aisle space.
Need two utility lines.
✔✔Analyze the work flow, equipment placement, and layout configurations of an
identified facility layout. - ✔✔*Simple straight line:
--Simplest in design
--Limited in # of pieces of equipment or equipment.
--fryer, oven, tilt skittlet, ventilation system over everythting, type 1. Aspect of storage,
we want to mim movement, having pot and pan racks near or hanging above
equipment.
*L-shaped
--Modification of straight line
--Accomadate more equipment and work places
--used when linear space is limited
--effectively seperates two major groups of equipment. Based on safety, also what tasks
being done in that area
*U-shaped
--small facility, 1-2 employees in area
--no striaght line thorugh the area. you have to walk out and walk back around.
*Parallel, back to back
--backs of equipment adjacent to each other
--equipment on both sides, face outward, centralize ulitity line (steam)
--single canopy equipment hood (aromas, grease), does not include microwave..The
hood is cost effective overall.
--seperates major groups of equipment
--there may or may not be short walls between backs of equipment
*Parallel, front to front.
