NEW
Font size
WorksheetsDESIGN AND LAYOUT FOR FOODSERVICE FACILITIES
Total questions: 10
Worksheet time: 5mins
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%
