DESIGN AND LAYOUT FOR FOODSERVICE FACILITIES

Which one is NOT the factor to be considered in creating concept of restaurant?

• food

• service

• uniqueness

• management

When deciding in menu offers, the owner usually considered for what?

• amount of space required

• atmosphere

• location

• management

Successfully capitalization of a food facility includes fund for lsited below EXCEPT

• planning cost

• decor

• equipment

• celebration

The ratio size for kitchen vs restaurant is

• 1:3

• 3:1

• 1:4

• 1:2

Below are statement which relevant to Fine Dining restaurant

• meals prepared by celebrity chef, high price and attentive service stylish decor

• dining experience evokes special times, places or events

• dining experience evokes special times, places or events

Before opening a restaurant the owner must get the approval from who?

• manager

• local authority

• executive chef

Gives full course name for DTF5023

• Design and Layout for Facilities

• Design and Menu Planning

• Design and Layout for Foodservice Facilities

How many chapter covers in DTF5023?

• 5

• 6

• 7

• 8

Duration hours for course DTF5023 is

• 90 hours

• 120 hours

• 180 hours

Project for DTF5023 contribute ____% for total marks

• 100%

• 50%

• 25%

• 10%