CFSP – Ultimate Guide With Correct Solutions
What does NAFEM stand for? Correct Answer - North
American Association of Food Equipment Manufacturers
Who started the "Food Service" industry? Correct Answer -
Egyptians - created oases along trade routes
Commercial Market Segment Correct 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 Correct Answer - Non-public
operations. Food service is supplemental & profit is NOT primary
goal (i.e. schools, prisons, military, airlines, vending)
Industry MEGA TRENDS Correct Answer - a) Labor issues
b) Food safety concerns
c) Energy
d) Environmental concerns
e) Competition, Concentration, & Maturing markets
f) Healthy eating and role of food in lifestyle
g) Green & Sustainable
The 5 KEY INTERMEDIARIES Correct Answer - 1) Service
Agencies
2) Stocking Distributors
3) E&S Dealers
4) Broadline Distributors
5) Fabricator Dealers
,Broadline Distributors Correct Answer - 95% of distributed
product is food
Stocking Distributors Correct Answer - Take title to the goods;
service the units
Independent Manufacturer's Reps Correct 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
MAFSI Correct Answer - Manufacturer's Reps
FEDA Correct Answer - Dealer Trade Assoc.
FCSI Correct Answer - Consultants
CFESA Correct Answer - Service Agencies
5 "M"s of the foodservice facility designs process. Correct 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) Correct Answer - 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) Correct Answer - Ax
BxC=X
A = # of seats
B = seat turnover goal
C = % reduction in actual customers
X = # of customers per meal
6 principles of good Foodservice Design Correct Answer -
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: Correct
Answer - 1) Item #
2) Name
3) Number
4) Model & Manufacturer
5) Key dimensions
6) Description
7) Utility requirements
8) Accessories
9) Approvals
10) Other notes
What does NAFEM stand for? Correct Answer - North
American Association of Food Equipment Manufacturers
Who started the "Food Service" industry? Correct Answer -
Egyptians - created oases along trade routes
Commercial Market Segment Correct 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 Correct Answer - Non-public
operations. Food service is supplemental & profit is NOT primary
goal (i.e. schools, prisons, military, airlines, vending)
Industry MEGA TRENDS Correct Answer - a) Labor issues
b) Food safety concerns
c) Energy
d) Environmental concerns
e) Competition, Concentration, & Maturing markets
f) Healthy eating and role of food in lifestyle
g) Green & Sustainable
The 5 KEY INTERMEDIARIES Correct Answer - 1) Service
Agencies
2) Stocking Distributors
3) E&S Dealers
4) Broadline Distributors
5) Fabricator Dealers
,Broadline Distributors Correct Answer - 95% of distributed
product is food
Stocking Distributors Correct Answer - Take title to the goods;
service the units
Independent Manufacturer's Reps Correct 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
MAFSI Correct Answer - Manufacturer's Reps
FEDA Correct Answer - Dealer Trade Assoc.
FCSI Correct Answer - Consultants
CFESA Correct Answer - Service Agencies
5 "M"s of the foodservice facility designs process. Correct 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) Correct Answer - 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) Correct Answer - Ax
BxC=X
A = # of seats
B = seat turnover goal
C = % reduction in actual customers
X = # of customers per meal
6 principles of good Foodservice Design Correct Answer -
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: Correct
Answer - 1) Item #
2) Name
3) Number
4) Model & Manufacturer
5) Key dimensions
6) Description
7) Utility requirements
8) Accessories
9) Approvals
10) Other notes
