Recipe title, Yield and portion size are often listed at the top of the recipe page so preheating the oven can be determined without reading the entire recipe

Forecasting is a prediction of food needs for a day

Non-standardized portion are important to cost control

In the American service, the waitperson serves the food from the left-hand side of the guest.

  In the American service, the waitperson uses right hand to serve beverages from the right-hand side of the guest.

The objective of de-rethermalization system is to heat the food product to service temperature prior to serving to guests

Wait persons required skill vary for different types of delivery systems and for the equipment used

Refrigeration works on the principle of removing heat from food.

Light intensity is measured in watts.

Since most people are right-handed, for maximum efficiency routing servers through the kitchen or customers through a cafeteria line should be in a counterclockwise direction.

Determining the amount of floor space and how to divide it for foodservice activities is the same with every operation.

Planners usually establish a predetermined budget, which the project’s total cost should exceed

Determining types of service in the restaurant depends on the types of guest required to be served.

Preventative maintenance is performed while the equipment is still working, so that it does not     break down unexpectedly

The operating cost of equipment like electricity or gas is an important consideration in purchasing.

Most of the table covers preferred by guest are made of tiles

The meaning of modular  design in kitchen equipment means that size to which all units of equipment are proportioned in size to fit together

The first step in equipment and furnishing selection is for the manager to determine the target of workers working in this restaurant.

  One of the important considerations in equipment selection is to determine the number of patron that this restaurant intends to serve.

A foodservice operation must be computerized in order to successfully implement forecasting.

The food should be portioned by weight or volume measure.

  Clear communication between management and the production staff is essential for successful production

  The factor and percentage methods are commonly used approaches for recipe formulation.

In the American service, the waitperson serves the food from the left-hand side of the guest.

  Electric tray delivery carts with heating and cooling units are examples of passive temperature maintenance equipment

Marche is a term used to reflect the menu of the restaurant concept

  Service recovery refers to specific actions taken to regain the patronage of a customer following service error.

Assembly is the fitting together of prepared menu items to complete an entire meal unit.

Planner usually establish a predetermined budget prior to commencing a restaurant renovation.

Determining the amount of floor space and how to divide it for food service activities varies with every operation.

S

chematic drawing is about translating the flow of diagram into a preliminary floor plan.

Mechanic drawing mean drawing of an actual plan to scale.

The third step in a facility design project is to prepare a prospectus, which is a written description of all aspects of the project under consideration.

Maintenance of high standard of sanitation in foodservice is aided by selecting the type of equipment that meets the NSF standards.

Stainless steel is widely used in foodservice equipment.

Most of the table covers preferred by guest are made of tiles

The meaning of modules design in kitchen equipment means that size to which all units of equipment are proportioned in size to fit together

Plastic may be chosen by gauge and finish.

The third step in equipment and furnishing selection is for the manager to determine the goals and needs of the facility.