TOPIC 3 SPACE ANALYSIS

What is the main function of the Receiving Area in a foodservice facility?

• To store food items

• To receive and inspect goods delivered

• To cook food

• To wash equipment

Which area usually comes right after Receiving in the food flow?

• Dining area

• Storage

• Service counter

• Bar

What is the approximate minimum space required for a Receiving Area in a small restaurant?

• 64 sq ft

• 120 sq ft

• 225 sq ft

• 350 sq ft

What is the estimated space requirement for Hot Food Preparation in a small restaurant?

• 166 sq ft

• 225 sq ft

• 300 sq ft

• 400 sq ft

What is the main purpose of the Warewashing Area?

• To serve drinks

• To wash dishes and utensils

• To store dry food

• To serve customers

The ________ area should be located close to the Storage area to ensure efficient food flow.

Locating the ________ near customers can help increase sales.

The area used for storing canned food, dry goods, and cleaning supplies is called ________.

In food flow, food moves from Storage → ______ → Final Preparation → Service → Dining.

The size of the Dining Area depends on the number of guests and the seat ________ rate.