You have learned by now that it is important to consider the comfort and safety of guests and workers as they plan the foodservice space, as well as efficiency for the staff preparing and serving the food. So$,$ it$$s time to look at the individual components that can make a space as comfortable, safe and efficient as possible.

Question $1$ options:

Decibels

Potential effects of long$-$term exposure to noisy environments

Ventilation

BOH lighting objectives

FOH lighting objectives

Filters

Noise reduction materials

$1.$

Standard measurement for the loudness of a noise

$2.$

Uniform lighting at maximum brightness to prevent injuries

$3.$

Fresh air is introduced into a room as stale air is removed from the room

$4.$

Acoustical tile, drapes, carpet

$5.$

HVAC equipment used to improve air quality

$6.$

High blood pressure and hearing loss or damage

$7.$

Convey theme and create atmosphere