FINAL EXAM

1. Four lighting setting

-“Full power” for cleaning and resetting tables when guests are nowhere in sight.

-Lunch and daytime setting when artwork and floral design are lit.

-An evening setting when light levels are lowered but artwork and flower arrangements are
highlighted more dramatically.

-An intimate setting with all light levels at their lowest.

2. Four important things customers can learn at the entryway.

[Link] a sense of safety by protecting us from potential intruders

2. First impression of customer is really important,if the customer see its good at the
beginning they will directly go inside the restaurant but if not good they maybe choose
another place
[Link] good of entryway of restaurant will attract and interest the customer come inside
4. Shows the environment of you restaurant or concept of you restaurant.

3. Four safe working environments for a kitchen lighting and colour.

-Square footage of the area.

-Ceiling light.

-Contrast and colours of the product being processed at the workstation.

-Colours of the surrounding walls.

4. [Link] components of restaurant concept.

-Food (Type of food to be offered, the style of preparation, how extensive will the menu be, price
range)

-Service (made available to guests; e.g. self service, counter service, full service.)
-Design / Decor (Building exterior should be inviting; comfortable and clean; noise level reflects style
of eatery.

-Uniqueness (Unique Selling Proposition, UPS)

[Link] example of wrong concept in open restaurant.

Lagging Sales

Fewer visits from frequent / regular customers

Higher employee turnover

Sagging Morale

General feeling that the restaurant is looking “tired” or “dated”

[Link] why you think so and suggest ways to improve.

Research should be a continuous process even after the door is open.

Ask employees and customers for ideas.

Hire a professional designer, employ a “mystery diner” to rate the dining experience.

Spend more time at your most successful competitor’s locations and study what they are up.

Check all your processes from seating to order taking, to garnishing-could anything be done faster,
more efficiently or more attractively for guests.

Do some research about what may have changed about the surroundings.

Update the mission statement and business plan along with the concept and menu.

5. Tips for buying used equipment.

Check out the serial number. Every equipment has a serial number. (Call the manufacturer and they
can tell you how old it is.)

Ice machines are the most problematic machines in the kitchen but dishwashing machines are the
ones that give the people the most trouble. (because they are abused by the people who operate
them)

There are different things to look in different pieces of equipment (see if there are service tags all
over the thing. It will tell you if it is a problem piece of equipment. If the service and maintenance
shows “repair repair repair” on it, then you should look out.)
Look for a mechanical piece is oil leaks. They all have oil in them somewhere. A leak unit might have
a seal broken or something wrong inside. (the best is just to plug it in. try although that's difficult
with large-scale equipment. Buy a quality equipment with a reputable manufacturer and will most
probably end-up with something that is going to outlast your restaurant.)

6. [Link] to have a receiving area.

To receive food and beverage shipments and other deliveries without having to incur additional
unnecessary costs.

To check orders for accuracy and refuse incorrect orders or those that don’t meet your quality
standards.

Consider: Volume of goods to be received, Frequency of delivery, Distance between receiving and
storage areas.

[Link] items should be in the receiving area.

Receiving tables, weighing scales, dollies or cart, a trash can, sink and drain board for quick rinse.

7 [Link] is a flashback?

Gas burns let’s out “whoosh” or roaring sound as it lights and it happens because burning speed is
faster than the gas flow.

[Link] advantages of a gas source.

It keeps the energy within the appliance (or absorbed by the food)

Allows to cook at the lowest temperature or in the largest volume possible.

Flat-bottomed cookware would help make full contact with the cooking surface.
8. a. Four keys environment comfort factor at working place.

Indoor temperature

Humidity

Air movement

Room surface temperature

Air quality

[Link] types of equipment HVAC system.

Boilers (to produce hot air)

Air-conditioners (to produce cold air)

Chillers (to produce cold air)

Fans (to circulate and remove air)

Filters (to clean air)

9. Difference between fabrication, preparation, production area.

Fabrication - Raw foods begin their journey to their final destination referred to preparation.

Preparation - Food are sorted further into individual or batch servings.

Production - Final time to do some cooking in a production area divided into hot-food preparation or
cold-food preparation. Is the heart of the kitchen and all other areas are meant to support it.

10. Five ways of energy saving in the kitchen.

Cook in the largest possible volume at one time.

Cooking at the lowest temperature that can still give a satisfactory result.

Use appliances such as an oven or dishwasher, at their full capacity.

Increase the hot water storage tank size.

Keeping equipment clean and service.