RESTAURANT MANAGEMENT CHAPTER 7

What is the primary goal of kitchen layout planning?

• Minimize the number of steps for staff

• Increase the number of stations

• Reduce kitchen size

• Lower food costs

What is one major consideration when selecting kitchen equipment?

• Cost and energy efficiency

• Aesthetic appeal

• Staff preferences

• Seasonal trends

Which layout design is most efficient for a kitchen?

• Circular

• Square

• Rectangular

• Freeform

Why are ergonomics important in kitchen design?

• To improve the aesthetic appeal

• To reduce staff fatigue and discomfort

• To comply with government regulations

• To enhance lighting

What is the function of self-cleaning hoods in kitchens?

• Eliminate odors and fumes

• Automate frying processes

• Provide food storage

• Optimize lighting

Which type of floor covering is NOT allowed in restaurant kitchens?

• Quarry tile

• Terrazzo

• Sealed concrete

• Carpet

What is a key advantage of open kitchen designs?

• Reduced operational costs

• Enhanced customer engagement

• Easier maintenance

• Increased noise levels

What is the most energy-efficient cooking method?

• Induction heating

• Traditional gas ranges

• Charbroiling

• Conventional electric heating

Which equipment combines refrigeration and cooking functions?

• Combination oven/steamer

• Refrigerated range and grill tops

• Low-temperature dishwasher

• Sous vide system

What is the main focus of cook-chill systems?

• Minimize food waste

• Extend food shelf life and reduce labor

• Enhance food aesthetics

• Simplify food storage