CFSP Study Session UPDATED ACTUAL
Exam Questions and CORRECT Answers
NAFEM - CORRECT ANSWER - North American Association of Food Equipment
Manufacturers
Food industry started with... - CORRECT ANSWER - the Romans
What are the two sub-segments? - CORRECT ANSWER - Commercial and Public sector /
Non-Commercial
What are the three characteristics of a Commercial segment? - CORRECT ANSWER --
Making a profit
- Independent operators
- geared toward repeat business
What are the three characteristics of a Non-Commercial / Public sector? - CORRECT
ANSWER - - Non-public
- Not for profit
- Meals are a supplemental service
What are some examples of Commercial segments? - CORRECT ANSWER - Restaurants,
chains, buffets, bars, hotels, recreation
What are some examples of Non-Commercial / Public Sectors? - CORRECT ANSWER -
Hospitals, airlines, schools, colleges/universities, nursing homes, military
What are the industry mega trends? - CORRECT ANSWER - 1. Labor Issues
2. Food safety issues & concerns
3. energy
,4. environmental issues
5. competition, concentration & maturing markets
6. healthy eating & the role of food in lifestyle
7. green & sustainable
8. Food inflation
9. Technology
10. Water Conservation
11. Industry demographic shifts
12. Speed of service
13. Millenials
14. Changing Consumer tastes
15. Greater Competition
16. Changing channels of distribution
5 key intermediaries - CORRECT ANSWER - 1. Stocking Distributors
2. Fabricator Dealers
3. Equipment & supply dealers
4. Broadline distributors
5. Service agencies
90 - 95% of their products distributed is food? - CORRECT ANSWER - Broadline
distributors
Take title to the goods and service the units - CORRECT ANSWER - Stocking
Distributors
Fabricator Dealers - CORRECT ANSWER - consolidators, buy equipment & supplies;
install
, MAFSI - CORRECT ANSWER - Manufacturer's Reps
Independent Manufacturer's Reps - CORRECT ANSWER - do not take title to the goods;
remuneration is based on commission
FEDA - CORRECT ANSWER - Dealer Trade Association
FCSI - CORRECT ANSWER - Consultants
CFESA - CORRECT ANSWER - Service Agencies
5 M's of foodservice facility design process - CORRECT ANSWER - 1. Money needed
2. Menu
3. Market
4. Method of Execution
5. Management
Menu drives what? - CORRECT ANSWER - - sell price of food
- type of equipment
- operating capabilities of equipment
- size of fridge / storage
- size of dishwashing area
- capacity of dishwasher
- capacity of dishwashing area
- type / size of seating
- type / design of service area
Exam Questions and CORRECT Answers
NAFEM - CORRECT ANSWER - North American Association of Food Equipment
Manufacturers
Food industry started with... - CORRECT ANSWER - the Romans
What are the two sub-segments? - CORRECT ANSWER - Commercial and Public sector /
Non-Commercial
What are the three characteristics of a Commercial segment? - CORRECT ANSWER --
Making a profit
- Independent operators
- geared toward repeat business
What are the three characteristics of a Non-Commercial / Public sector? - CORRECT
ANSWER - - Non-public
- Not for profit
- Meals are a supplemental service
What are some examples of Commercial segments? - CORRECT ANSWER - Restaurants,
chains, buffets, bars, hotels, recreation
What are some examples of Non-Commercial / Public Sectors? - CORRECT ANSWER -
Hospitals, airlines, schools, colleges/universities, nursing homes, military
What are the industry mega trends? - CORRECT ANSWER - 1. Labor Issues
2. Food safety issues & concerns
3. energy
,4. environmental issues
5. competition, concentration & maturing markets
6. healthy eating & the role of food in lifestyle
7. green & sustainable
8. Food inflation
9. Technology
10. Water Conservation
11. Industry demographic shifts
12. Speed of service
13. Millenials
14. Changing Consumer tastes
15. Greater Competition
16. Changing channels of distribution
5 key intermediaries - CORRECT ANSWER - 1. Stocking Distributors
2. Fabricator Dealers
3. Equipment & supply dealers
4. Broadline distributors
5. Service agencies
90 - 95% of their products distributed is food? - CORRECT ANSWER - Broadline
distributors
Take title to the goods and service the units - CORRECT ANSWER - Stocking
Distributors
Fabricator Dealers - CORRECT ANSWER - consolidators, buy equipment & supplies;
install
, MAFSI - CORRECT ANSWER - Manufacturer's Reps
Independent Manufacturer's Reps - CORRECT ANSWER - do not take title to the goods;
remuneration is based on commission
FEDA - CORRECT ANSWER - Dealer Trade Association
FCSI - CORRECT ANSWER - Consultants
CFESA - CORRECT ANSWER - Service Agencies
5 M's of foodservice facility design process - CORRECT ANSWER - 1. Money needed
2. Menu
3. Market
4. Method of Execution
5. Management
Menu drives what? - CORRECT ANSWER - - sell price of food
- type of equipment
- operating capabilities of equipment
- size of fridge / storage
- size of dishwashing area
- capacity of dishwasher
- capacity of dishwashing area
- type / size of seating
- type / design of service area
