CFSP Full Guide Latest 2025- Questions and 100%
Correct Answers
5 "M"s of the foodservice facility designs process. - ✔✔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) - ✔✔Initial contact and proposal
Feasibility study
Programming
Initial design and cost estimates
Design, Development, Equipment specification, Engineering
Bidding & awarding the contract
Project construction
Inspection and acceptance
Implementation & training
Guesstimating customer counts (formula) - ✔✔A x B x C = X
A = # of seats
B = seat turnover goal
C = % reduction in actual customers
X = # of customers per meal
6 principles of good Foodservice Design - ✔✔Flexibility and Modularity
Simplicity
,Flow of materials and personnel
Ease of sanitation
Ease of supervision
Space efficiency
The 10 components of an equipment specification are: - ✔✔1) Item #
2) Name
3) Number
4) Model & Manufacturer
5) Key dimensions
6) Description
7) Utility requirements
8) Accessories
9) Approvals
10) Other notes
Human Engineering Concerns (7) that foodservice design consultants must consider - ✔✔1)
Temperature & Humidity
2) Sufficient amount of workspace
3) Use of properly designed equipment
4) Availability & proper use of material handling equipment and tools
5) Noise level control
6) Lighting level control
7) Proper working height of workstations
Proper Temperature and Humidity range - ✔✔Humidity 40-45%
, Recommended aisle widths for Double aisle with protruding equipment - ✔✔Between 4.6' -
5.9'
Flow of Material and Personnel (diagram) - ✔✔(counter-clockwise circle)
Receiving Area - Refrig./Dry Storage - Food Prep. - Final Prep. of Food - Service Function - Dining
Area - Warewashing Function - Waste Disposal
Basic Utilities are: - ✔✔Water, Steam, Electricity, Gas,
Issues with water: - ✔✔Hardness
Quality
Pressure
Sufficient water heating system
1 grain of water hardness = ________________ - ✔✔17.1ppm
Suggested to use water softener range = ______________ - ✔✔3-4 grains
Sufficient ___________________ is important for the proper and efficient operation of the
dishwashing machine - ✔✔Water pressure
1 Boiler HP = _____________ - ✔✔34.5 lbs per hour
__________ = the rate of flow of an electrical current through a circuit - ✔✔Ampere
1 Kwh = __________ (BTU) - ✔✔3412 BTU
Correct Answers
5 "M"s of the foodservice facility designs process. - ✔✔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) - ✔✔Initial contact and proposal
Feasibility study
Programming
Initial design and cost estimates
Design, Development, Equipment specification, Engineering
Bidding & awarding the contract
Project construction
Inspection and acceptance
Implementation & training
Guesstimating customer counts (formula) - ✔✔A x B x C = X
A = # of seats
B = seat turnover goal
C = % reduction in actual customers
X = # of customers per meal
6 principles of good Foodservice Design - ✔✔Flexibility and Modularity
Simplicity
,Flow of materials and personnel
Ease of sanitation
Ease of supervision
Space efficiency
The 10 components of an equipment specification are: - ✔✔1) Item #
2) Name
3) Number
4) Model & Manufacturer
5) Key dimensions
6) Description
7) Utility requirements
8) Accessories
9) Approvals
10) Other notes
Human Engineering Concerns (7) that foodservice design consultants must consider - ✔✔1)
Temperature & Humidity
2) Sufficient amount of workspace
3) Use of properly designed equipment
4) Availability & proper use of material handling equipment and tools
5) Noise level control
6) Lighting level control
7) Proper working height of workstations
Proper Temperature and Humidity range - ✔✔Humidity 40-45%
, Recommended aisle widths for Double aisle with protruding equipment - ✔✔Between 4.6' -
5.9'
Flow of Material and Personnel (diagram) - ✔✔(counter-clockwise circle)
Receiving Area - Refrig./Dry Storage - Food Prep. - Final Prep. of Food - Service Function - Dining
Area - Warewashing Function - Waste Disposal
Basic Utilities are: - ✔✔Water, Steam, Electricity, Gas,
Issues with water: - ✔✔Hardness
Quality
Pressure
Sufficient water heating system
1 grain of water hardness = ________________ - ✔✔17.1ppm
Suggested to use water softener range = ______________ - ✔✔3-4 grains
Sufficient ___________________ is important for the proper and efficient operation of the
dishwashing machine - ✔✔Water pressure
1 Boiler HP = _____________ - ✔✔34.5 lbs per hour
__________ = the rate of flow of an electrical current through a circuit - ✔✔Ampere
1 Kwh = __________ (BTU) - ✔✔3412 BTU
