Enumerate briefly the architectural plans you would bear in mind befor

Question

Enumerate briefly the architectural plans you would bear in mind before setting up the food service unit.

24 Nov 2020

Answer :

Word Count : 459

The space required for any food and beverage outlet is calculated based on the seating capacity, arrangement, and type of operations. A general guideline is that, the guest area should be 70% of the total outlet space. The rest 30% can be for the supporting areas. This percentage may differ from operations to operation. First, it is essential to identify the capacity of an outlet. This can be calculated with a simple formula based on three ____ _____ _________ ________ _______ _____ ________ ______ ______.
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