QUIZ #3: [FACILITY PLANNING]

I. IDENTIFICATION

1. These are the power, fuel, water and steam connections required to operate the kitchen
equipment.

Utilities

2. It refers to the activity of designing the layout of the restaurant, kitchen and stewarding areas.

Facility Planning

3. The architectural drawing of the establishment is called _____.

Blueprint

4. These codes prescribe grease traps, gas pipes, gas storage outside the kitchen, sanitation
schedules and preventive maintenance schedules.

Government Safety Codes

5. What is the minimum temperature required for sanitizing?

180 degree F

6. _____ bars are those that stock limited popular drinks.

Dispensing

7. What type of bar provides drinks to guests at different parts of the restaurant.

Combination Bar

8. _____ bars are the showpiece of a restaurant or a regular bar, with a bar counter which guest
may sit.

Full-service

9. Counters must approximately _____ inches from the floor.

34

10. The _____of the bar depends on the space available.

Shape
II. TRUE OR FALSE

1. Financial planning ensures quick service by effective workflows and by purchasing the right
equipment. TRUE
2. Menu largely dictates the type of service of the restaurant. TRUE
3. Fine dining restaurants will require quantity cooking equipment while high turnover restaurants will
need specialized equipment. FALSE
4. Restaurant must have enough aisle space for the service staff, trolleys and bussing carts. TRUE
5. Equipment must be able to meet the quantity of food being cooked. TRUE
6. Utilities are inexpensive and provided by the government or private utility companies. FALSE
7. Utility connections must be easily accessible to the restaurant. TRUE
8. Effective utilization of effective space is the challenge to the financial planner. FALSE
9. In the selection of equipment, the model of equipment should not be replaced. FALSE
10. Too much movement, lack of climate control and carrying heavy loads causes fatigue. TRUE
11. Lightning must be bright to be able to see cooking and ingredients. FALSE
12. In designing a bar, the space must be efficient for the bartender to reach in just four steps. FALSE
13. There should be sufficient lighting for the bartender to read labels and mix cocktails. TRUE
14. Entry into the bar must be restricted. TRUE
15. The beauty of a full-service bar is its cleanliness. FALSE

III. ENUMERATION

1. What are the three types of bar?

1. Dispensing Bars
2. Full-service Bars
3. Combination

2. Enumerate and draw the popular bar shapes. (2 pts each)

1. Semi-circle
2. Long
3. Oval
4. Circular
5. Square
6. U-shaped
IV. BAR DESIGN

Plan and draw your own design of a bar by following the considerations for
designing a bar. (10 points)

Include the following:

1. Display
2. Reach-in Fridge
3. Sink
4. Drain board
5. Ice
6. Server Pick up counter
7. Cash Register
8. Hinged Exit