Ergonomics aims to create safe, comfortable and productive workspaces by bringing human abilities and limitations into the design of a workspace.

An important consideration before designing a kitchen, so as to ensure efficiency while working in it is __________________ ?

Process of Ergonomics that deals with ergonomic assessment, ergonomic improvement.

Process of Ergonomics that is an important component of any successful continuous improvement process. 

One of the disciplines of ergonomics that deals with the environment's noise, light, heat, cold, radiation, vibration body systems: hearing, vision, sensations.

One of the Workplace Ergonomics Control Methods that establishes processes and procedures that can reduce injury risk.

Appropriate Kitchen Configuration are the following except:

The different types of ergonomics are the following except:

This is the study of people working efficiently inside a workplace.

Refers to the size and complexity of a foodservice facility design project. The scope of the project influences the design approach taken by the owner or manager.

This can be defined as food service operations where food and beverage are not the primary focus of a business.

One of the 5 M's of Concept Development that focus on answering the size of the market that should be enough to generate sales and produce profit.

This is consider as the heart of the design an d to be considered in making concept development.

This is all about the execution of the plans for concept development.

This is all about proper fund allocation in order to gain profit an d reduce cost.

Is the overall concept that describes the many ways in which organizations help employees develop their personal and organizational skills, either as managers in a management job or with an eventual management job in mind.

Firm can be defined as an organization competing in the food service industry with more than one unit of a like concept or theme

This category of Foodservice establishment deals with the majority of food service establishments are in the commercial sector and includes full-service sites.

Gives the foodservice operation its distinctive visual character and theme through the design of interior spaces, the selection of colors, and the specification of furniture and finishes.