Arrange in the right sequence the steps taken in planning a physical facility for food service unit.
1. Planning team
2. Menu analysis
3. Architectural features
4. Prospectus
5. Budget
6. Feasibility study
A. 1, 2, 4, 3, 6, 5
B. 1, 6, 3, 4, 5, 2
C. 4, 1, 6, 2, 3, 5
D. 6, 5, 4, 3, 2, 1
Answer: Option C
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