How do the back of the house menu design and customer profiles influence a production kitchen design? Describe a LEED concept you learned about that is new to you, and describe how implementation of this concept would affect facility design.
How do the back of the house menu design and customer profiles influence a production kitchen design? Describe a LEED concept you learned about that is new to you, and describe how implementation of this concept would affect facility design.
Chapter2: Loads On Structures
Section: Chapter Questions
Problem 1P
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How do the back of the house menu design and customer profiles influence a production kitchen design?
Describe a LEED concept you learned about that is new to you, and describe how implementation of this concept would affect facility design.
Describe a design challenge and corresponding resolution outlined in the 2021 Facility Design Project of the Year.
Review the Smarter Lunchroom Toolkit. What best practice would you prioritize as a food service manager for a school district. Why?
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