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.

Solid Waste Engineering
3rd Edition
ISBN:9781305635203
Author:Worrell, William A.
Publisher:Worrell, William A.
Chapter1: Integrated Solid Waste Management
Section: Chapter Questions
Problem 1.8P: We often see packaging labeled “made from 100% recycled materials “or Made with recyclable...
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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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