CFSP Study Questions and 100% Correct Answers
Why is Menu an important part of facility design? - ✔✔- Selling price of food
- Type of equipment needed and production capacities
- total amount of floor space needed
- Size of refrigeration and storage
- Size and capacity of dish washing area
- Type and size of seating
- Type and design of service areas
- Total financial investment needed
Formula for estimating customer count - ✔✔A*B*C = X
A= number of seats
B = seat turnover goal
C = % reduction in actual customers
X = the actual number of customers per meal
Basic components of equipment specification - ✔✔1. Item number
2. Name
3. Quantity
4. Model and Manufacturer
5. Key Dimensions / Measurements
6. Description
7. Utility Requirements
8. Accessories
9. Approvals
,10. Other Notes
Basic Principles of Design - ✔✔1. Flexibility & Modularity
2. Simplicity
3. Flow of Materials & Personnel
4. Ease of Sanitation
5. Ease of Supervision
6. Space Efficiency
7. Environmental Awareness
8. Total Cost of Ownership (Lifetime Value)
Human Engineering Concerns - ✔✔- Temperature & Humidity (40-45%)
- Sufficient Workspace and Aisle Space (4.5-5.5 feet)
- Sufficient Working Height (30-36")
- Ergonomic Equipment Design
- Safe and Easy to Use Cooking Equipment
- Materials Handling Equipment
- Adequate Lighting
- Control of Noise Levels
- Disability Factors (ADA)
Problems with Hard Water - ✔✔Alkaline salts precipitate out in water heaters, boilers, and
water lines
- decreases energy efficiency
- clogs pipes
- causes valves and controls to malfunction
- messes up cooking results
, - spots glassware, dishes, and flatware
- increases amount of detergent needed
Importance of Water Pressure - ✔✔- efficient operation of dishwasher
- determine whether a supplemental tank and pumping system is needed for service to upper
floors for CORRECT TAP PRESSURE
1 Boiler Horsepower equals how many pounds of steam per hour? - ✔✔34.5 pounds
Ampere - ✔✔rate of flow of an electrical current through a circuit
1 Kw hour = how many BTUs? - ✔✔3,412
Starved voltage affects what? - ✔✔- preheat time
- recovery time
- overall equipment operation
NSF - ✔✔National Sanitation Foundation
UL - ✔✔Underwriters Laboratory
ETL - ✔✔Semco Division of Intertek
(Electronic Testing Laboratories)
AGA - ✔✔American Gas Association
CSA - ✔✔Canadian Standards Association
Why is Menu an important part of facility design? - ✔✔- Selling price of food
- Type of equipment needed and production capacities
- total amount of floor space needed
- Size of refrigeration and storage
- Size and capacity of dish washing area
- Type and size of seating
- Type and design of service areas
- Total financial investment needed
Formula for estimating customer count - ✔✔A*B*C = X
A= number of seats
B = seat turnover goal
C = % reduction in actual customers
X = the actual number of customers per meal
Basic components of equipment specification - ✔✔1. Item number
2. Name
3. Quantity
4. Model and Manufacturer
5. Key Dimensions / Measurements
6. Description
7. Utility Requirements
8. Accessories
9. Approvals
,10. Other Notes
Basic Principles of Design - ✔✔1. Flexibility & Modularity
2. Simplicity
3. Flow of Materials & Personnel
4. Ease of Sanitation
5. Ease of Supervision
6. Space Efficiency
7. Environmental Awareness
8. Total Cost of Ownership (Lifetime Value)
Human Engineering Concerns - ✔✔- Temperature & Humidity (40-45%)
- Sufficient Workspace and Aisle Space (4.5-5.5 feet)
- Sufficient Working Height (30-36")
- Ergonomic Equipment Design
- Safe and Easy to Use Cooking Equipment
- Materials Handling Equipment
- Adequate Lighting
- Control of Noise Levels
- Disability Factors (ADA)
Problems with Hard Water - ✔✔Alkaline salts precipitate out in water heaters, boilers, and
water lines
- decreases energy efficiency
- clogs pipes
- causes valves and controls to malfunction
- messes up cooking results
, - spots glassware, dishes, and flatware
- increases amount of detergent needed
Importance of Water Pressure - ✔✔- efficient operation of dishwasher
- determine whether a supplemental tank and pumping system is needed for service to upper
floors for CORRECT TAP PRESSURE
1 Boiler Horsepower equals how many pounds of steam per hour? - ✔✔34.5 pounds
Ampere - ✔✔rate of flow of an electrical current through a circuit
1 Kw hour = how many BTUs? - ✔✔3,412
Starved voltage affects what? - ✔✔- preheat time
- recovery time
- overall equipment operation
NSF - ✔✔National Sanitation Foundation
UL - ✔✔Underwriters Laboratory
ETL - ✔✔Semco Division of Intertek
(Electronic Testing Laboratories)
AGA - ✔✔American Gas Association
CSA - ✔✔Canadian Standards Association
