FSM Exam 3 Latest Questions with Complete
Solutions.
Identify behavioral traits shared by all leaders of engaged teams - Correct Answer
1)Provide direction and meaning
2)Generate and sustain trust
3)Display a bias toward action, risk taking and curiosity
4)Serve as purveyors of hope
What is the role of a dietitian in the planning, design, and layout of a foodservice operation
and what is the significance or importance of properly planning the foodservice layout
(Why study this)? - Correct Answer Foodservice managers must be involved with the
development of all aspects of the design plan to ensure that the facility is properly
coordinated and functional, a foodservice manager must provide input on the specific
needs of the fs facility, The finished plan results in either successes or failures of the
organization involved.
What factors must be considered when planning design and layout for a food service
operation? - Correct Answer Efficiency in the work place, employee safety, customer
(employee satisfaction), cost savings. Planning procedures. 1. Prepare Prospectous 2.
Organize planning team 3. Conduct Feasibility Study. 4. Menu Analysis 5. Specify
Architectural features and atmosphere. 5. Examine Costs
What is a prospectus (identify and explain its components)? Why is this important in
planning the facility
design and layout? - Correct Answer Prospectus: written description which details all
aspects of the situation under consideration and helps other professionals on the planning
team understand the exact needs of the fs est. Contains elements that will affect and guide
the proposed design and also present clear pictureof physical and operational aspects of
the proposed facility or project.
*Contains Rationale, Physical and Op. Characteristics, and regulatory information.
Rationale deals with Title, needs, goals and objectives and procedures. Physical and Op.
Characteristics (design, FS system, menu, customer and volume, employees, Hrs. of
service). Regulatory Information: safety and sanitation, waste zoning parking codes.
These aspects must be considered even before at the begining stages of the facility.
,Who are potential members of the planning team? Why did you select these
professionals? - Correct Answer All team member should have a clear understanding of
the project plan, check one another. Individuals who complement one another. you should
lead the team for FS. sUGGESTIIONS: check references and do good job for job you are
asking them to do. Financially responsible, FS mgmt, Fs design consultant,
builder/architect, equipment representative.
What is the purpose of a feasibility study (identify and explain its components)? Why is this
important in planning the facility design and layout - Correct Answer Collection of data to
determine justification of a proposed project. (how feasible is the project on a larger scale),
justifies the proposed project, helping to ensure that the project is worth pursuing.
1. Market, site analysis,
2. financial market -data, demographics, spending:
3. Site analysis, zoning, area analysis, competition, labor, visibility traffic, land cost, Mkt
generators.
4. Financial (initial costs, operating costs, projected income)
Explain the significance of the relationship between the menu and foodservice design and
layout. - Correct Answer The menu drives the layout. This is key to equipment needs,
which in turn determines the amount of space requirement for the equipment. Menu
analysis describes and analyzes, sales appeal-for target market. Profitability, food supply
(available food vendors), production-labor and equipment.
What is the importance of the architectural features and atmosphere to the food service
organization? - Correct Answer Selling point for operations. Significantly impacts
sanitation, maintenance, work environment and cost of operation.
Identify the desired architectural features that provide the most efficient, safest, and
comfortable work
environment for employees. - Correct Answer 1. Building style and materials
*Type of fs operation, menu, and location influence type of architecture and materials
used. Equipment and space needs
2. Flooring:
,* Impacts employee production and clean up. (impervious to moistuer, grease, food stains,
and nonslip and resistant to scratched acids, organic solvents. Withstand wear and tear
*most common=Quary tile-abrasive, nonslip, antimicrobial properties. Coved 6 in off the
walls and equipment bases.
*Cleanable-impervious, no gaps or crevices (coved 6" up at walls).
Safe-Slip resistant, use supplemental flooring mats)
Durable, resilient and nonabsorbent
Controls Noise level.
Color-light colors increase light efficency
[Quarry tile or Concrete flooring]-most durable, poor underfoot, noise concerns and
breakage.
[Vinyl Flooring]- Fair clean ability and maintenance. Poor durabilty-cuts easily
3. Walls, Ceilings, and noise: acostically treated ceiling
Durable and Clenable surfaces for wall.
4. Lighting
**Light color-light green, soft yellow or peach (providrs lighting.
lighting adequacy, efficency, and suitability are far more important concerns than its
installation costs.
Type for wall:cermaic tile (formportion of wall but not used for entirety (fiberglass reinforced
panels (durable, less espensive)
Stainless steel (durable, high cost, limited use except in cooking areas
5. HVAC
6. Built in refrigeration
7.plumbing
8. Electricty
What is reflectance value and what is its relevance to employee productivity? - Correct
Answer Lighting ( can increase employee productivity 4-35%).
, ****Reflectances of other surfaces, type of fixtures and their placement. Type and intesity
of light for adequate lighting.) Benefits of good light, enhance production, fewer accidents,
reduces costs, enhances employee morale.
Reflectance Value indicates reflection of light. The desired low enough refelectance value
to avoid glares. Ceilings-80-90%; walls- 40-40%: floor-21-39%; furniture and equipment-
26-44%. Light Intensity measured in footcandles. (FC-A foot-candle is a non-SI unit of
illuminance or light intensity) # recommended based on work to be done. Amount of
lighting (highest range, accounting office 100-150 fc vs lower range 5-10, intermdiate
dining. Florescent lighting (energy saving, temperature sensitive, lower quality of lighting)
What is the HVAC? What is its significance to the foodservice operation? Compare the
uses of type I & type
II ventilation systems. - Correct Answer Heating, Ventiliation and air conditioning (HVAC),
systems which provides comfortable temperatures. Includes air circulation, humidity
control, cleaning and cooling air, heating and ventilation. A ventilation system: hooded
system over equipment with air filtaration. TYPE 1 (fryer, ovens, ranges): Collects smoke
and grease from cooking equipment. TYPE 2 (dishwasher or large steam producing
equipment): designed to remove steam, heat, and odors, but not grease.
Why is it important to have knowledge about the walk-in refrigerator and freezer, plumbing,
and electricity
when planning facility design and layout? - Correct Answer Fridge and Freezer: think about
size when building establishment, factors which includes size: size of fs est. and kind of
foodservice system, form of food purchase, what system are we using, frequency of
deliveries.
1. The size of est
2. The kind of FS system used (cook/chill needs large amount of fridge.freezer space)
Assembly serve needs lots of freezer space
3. The frequency of deliveries (daily deliveries needs less storage vs remote areas fs est.)
4. The form in which food is purchased. if only buy frozen, then needs lots of freezer space
than from dry storage areas.
Plumbing: must be aware of location for plumbing, plumbing considerations-drains, hand-
washing sinks, restrooms, sewer lines.
