1|Page
CFSP Exam - Full Guide Newest 2026 Complete
Questions and Correct Detailed Answers (Verified
Answers) |Already Graded A+
What does NAFEM stand for? ......ANSWER......North American
Association of Food Equipment Manufacturers
Who started the "Food Service" industry? ......ANSWER......Egyptians -
created oases along trade routes
Commercial Market Segment ......ANSWER......Independent operators
looking for repeat business & making a PROFIT (i.e. chain restaurants,
independent restaurants, cafeteria/buffet rest., bars/taverns,
hotels/motels, supermarkets, amusement parks)
Institutional Market Segment ......ANSWER......Non-public operations.
Food service is supplemental & profit is NOT primary goal (i.e. schools,
prisons, military, airlines, vending)
Industry MEGA TRENDS ......ANSWER......a) Labor issues
b) Food safety concerns
c) Energy
d) Environmental concerns
pg. 1
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e) Competition, Concentration, & Maturing markets
f) Healthy eating and role of food in lifestyle
g) Green & Sustainable
The 5 KEY INTERMEDIARIES ......ANSWER......1) Service Agencies
2) Stocking Distributors
3) E&S Dealers
4) Broadline Distributors
5) Fabricator Dealers
Broadline Distributors ......ANSWER......95% of distributed product is
food
Stocking Distributors ......ANSWER......Take title to the goods; service the
units
Independent Manufacturer's Reps ......ANSWER......Do not take title to
the goods; commission based pay
Sell complimentary products from non-competing manufacturers.
Do Not Normally Carry Inventory
Paid for Performance
Reduced Control over Selling Effort
Reduced Access to Customer Information
pg. 2
, 3|Page
MAFSI ......ANSWER......Manufacturer's Reps
FEDA ......ANSWER......Dealer Trade Assoc.
FCSI ......ANSWER......Consultants
CFESA ......ANSWER......Service Agencies
5 "M"s of the foodservice facility designs process. ......ANSWER......1)
Menu - type of cooking equip. needed
2) Market - to whom is the foodservice operation being marketed
3) Money Needed - a primary cause of failure; lack of working capital
4) Management - quality & style of management
5) Method of execution - three areas: production methods, control
systems, personnel issues
Stages of the design process (9) ......ANSWER......Initial contact and
proposal
Feasibility study
Programming
Initial design and cost estimates
Design, Development, Equipment specification, Engineering
pg. 3
CFSP Exam - Full Guide Newest 2026 Complete
Questions and Correct Detailed Answers (Verified
Answers) |Already Graded A+
What does NAFEM stand for? ......ANSWER......North American
Association of Food Equipment Manufacturers
Who started the "Food Service" industry? ......ANSWER......Egyptians -
created oases along trade routes
Commercial Market Segment ......ANSWER......Independent operators
looking for repeat business & making a PROFIT (i.e. chain restaurants,
independent restaurants, cafeteria/buffet rest., bars/taverns,
hotels/motels, supermarkets, amusement parks)
Institutional Market Segment ......ANSWER......Non-public operations.
Food service is supplemental & profit is NOT primary goal (i.e. schools,
prisons, military, airlines, vending)
Industry MEGA TRENDS ......ANSWER......a) Labor issues
b) Food safety concerns
c) Energy
d) Environmental concerns
pg. 1
,2|Page
e) Competition, Concentration, & Maturing markets
f) Healthy eating and role of food in lifestyle
g) Green & Sustainable
The 5 KEY INTERMEDIARIES ......ANSWER......1) Service Agencies
2) Stocking Distributors
3) E&S Dealers
4) Broadline Distributors
5) Fabricator Dealers
Broadline Distributors ......ANSWER......95% of distributed product is
food
Stocking Distributors ......ANSWER......Take title to the goods; service the
units
Independent Manufacturer's Reps ......ANSWER......Do not take title to
the goods; commission based pay
Sell complimentary products from non-competing manufacturers.
Do Not Normally Carry Inventory
Paid for Performance
Reduced Control over Selling Effort
Reduced Access to Customer Information
pg. 2
, 3|Page
MAFSI ......ANSWER......Manufacturer's Reps
FEDA ......ANSWER......Dealer Trade Assoc.
FCSI ......ANSWER......Consultants
CFESA ......ANSWER......Service Agencies
5 "M"s of the foodservice facility designs process. ......ANSWER......1)
Menu - type of cooking equip. needed
2) Market - to whom is the foodservice operation being marketed
3) Money Needed - a primary cause of failure; lack of working capital
4) Management - quality & style of management
5) Method of execution - three areas: production methods, control
systems, personnel issues
Stages of the design process (9) ......ANSWER......Initial contact and
proposal
Feasibility study
Programming
Initial design and cost estimates
Design, Development, Equipment specification, Engineering
pg. 3
