HNF 105 EXAM WITH COMPLETE
SOLUTIONS (ALREADY GRADED
A+)
Foodservice Design Consultant - Answer- Concerned with concept development,
market study, feasibility study, analysis and implementation programs through master
planning, systems recommendations, financial evaluations, space/ equipment
budgeting, design programming and operations consulting
Interior Designer - Answer- Responsible for the design, preparation of specifications,
engineering, bidding, construction and final inspection, acceptance of a facility
Equipment Representative - Answer- Help in drawing up and finalizing equipment
specifications, prices, delivery, installation, testing and operation of equipment
Business Manager - Answer- Draw up the financial plans and do financial analysis of
the project in consultation with bankers and accountants
Builders/ Contractors - Answer- Responsible for actual construction of the project
Engineers - Answer- - Handle electrical works, plumbing, heating, air conditioning, and
structural works
- Oversee installation, testing, and maintenance of equipment
Level 1 - Answer- - Involves the selection of a major piece of equipment or the repair of
a small area of a food facility
- People involved: owner/ manager, kitchen equipment dealer, manufacturer's
representative, food facilities design consultant
- Planning may only take days or weeks at most
Level 2 - Answer- - Construction of a new facility or a major renovation of an existing
facility
- People involved: architects, engineers, managers, design consultants, interior
designers, contractors
- May take 2 months - 2 years
Level 3 - Answer- - Development of a chain or a franchise prototype in addition to Level
2 concerns
, - Needs corporate strategy, extensive marketing plans, complex financial planning, and
a strong management team
- Longest to be executed
- People involved: investors/ owners of the corporation, design consultants, architects,
engineers, corporate specialists, interior designers, marketing consultants, financial
planners, bankers, etc
Concept Development - Answer- the planning of a menu, a décor/theme, and a method
of serving food in harmony with an identified market to achieve a profitable operation
Bar and restaurant - Answer- - Booth and stool type of seating
- subdued lighting
- discrete sound system
- stylish graphics
Sports bar - Answer- Use of photographs, pennants, sporting apparels and equipment
for different sports, athletes or professional team.
Coffee shop - Answer- With breakfast ambiance, mug displays and newspaper corner
Dinner house - Answer- Project a certain period in time, an era or a locale
Casual dining - Answer- With home-like atmosphere and decors like checkered
tablecloth, a lot of wood paneling, casually dressed staff, bigger serving portions and
the like.
Cyber café - Answer- Miniscule seating, display of computers and other IT devices,
brisk service
Theme restaurants - Answer- Focus on celebrities, their memorabilia and accessories
displaying showbiz blitz
Specialty restaurants - Answer- authentic dishes from their place of origin and decors
depicting the culture and style of that particular place
The Prospectus - Answer- Written description of all the details of the project
The Prospectus - Answer- helps all members of the planning team understand the exact
needs of the foodservice
The Prospectus - Answer- Planning guide that answers the questions: what (type of
food facility)
how (SOPs)
who (manpower, customers)
where (location)
when (hours and days of operation)
