Which of the following is most important in determining the space required for a food production unit in a new facility?

a. number of hours the foodservice will be operating
b. market form of foods purchased
c. number of foodservice employees
d. length of menu cycle


Answer: b. market form of foods purchased

Nutritional Science

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An employee evaluation should be given:

a. in a quiet place with privacy b. in the Diet Office c. at the end of the day d. at the beginning of the day

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All of the following are characteristics of a stroke EXCEPT:

1.“hardening of the arteries” in the brain. 2.it is also known as a cerebral vascular accident. 3.it is easily diagnosed and treated. 4.it occurs when a blood vessel in the brain ruptures.

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What is the primary cause of chronic pancreatitis?

a. high-fat diet b. gallstones c. type 2 diabetes d. alcohol abuse e. elevated blood triglycerides

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