CFSP Exam Latest Questions And
Answers
What does NAFEM stand for? - ANS North American Association of Food Equipment
Manufacturers
4 developments to foodservice contributed by the Romans - ANS 1) Developed the first
culinary schools
2) Developed the early recipe books
3) Instituted differentiation of duties in the kitchen
4) Started banqueting services
Distinguishing characteristics of the commercial segments of the foodservice industry - ANS
- Dominated by chains and independent operators
- Patrons have access to many alternatives (competition in the market)
- Intend to create repeat business
- Operators are profit-driven
Distinguishing characteristics of the institutional (non-commercial) segments of the foodservice
industry: - ANS - Encompass non-profits, government funded operations, and even some
for-profit eldercare, healthcare, and correctional facilities
- Provide meals as a supplemental service (not their main offering)
- Profit from foodservice is not a major motivation
- Relative lack of choice
List all the commercial market segments - ANS - QSRs
- Full Service Restaurants
- Recreation
- Supermarkets
- Bars & Taverns
- Cafeterias
- Hotels & Motels
- Convenience Stores
- Other Retailers
List all the institutional market segments - ANS - Business & Industry
- Schools
,- Hospitals
- Military
- Vending
- Colleges & Universities
- Nursing Homes
- Airlines
- Other Non-Commercial
Describe QSR market segment - ANS Are commonly chains; usually fast food
Describe Full Service Restaurant market segment - ANS Upscale dining experience
Describe Recreation market segment - ANS Foodservice operations at theme parks,
stadiums, arenas, or country clubs; customers are usually more interested in the activity than
the food
Describe the Supermarket market segment - ANS Devoted space for hot and cold
foodservice operations
Describe the Bars & Taverns market segment - ANS Primary business is bar sales and
food is secondary
Describe the Cafeteria market segment - ANS Usually chain operations; popular with
college students, large families, and retirees
Describe the Hotels & Motels market segment - ANS Most revenue comes from guests,
banquets, and conventions; breakfast and dinner are the major meals
Describe the Convenience Store market segment - ANS Sell mostly pre-prepared food
Describe the Business & Industry market segment - ANS Manufacturing concerns, financial
institutions, and utility companies that provide foodservice facilities at their companies
Describe the Schools market segment - ANS Public schools receive funding for assisted
meals, might get free USDA commodities like milk, butter, ground beef
Describe the Hospitals market segment - ANS All public and private critical and long term
care facilities; patient feeding, staff and visitor feeding in cafeterias, restaurants, coffee shops,
and snack kiosks
Describe the Military market segment - ANS Non-deployment base feeding of military
personnel in the army, navy, air force, marines, and coast guard
,Describe the Vending market segment - ANS Grab-and-go units at business schools,
colleges, etc...
Describe the Colleges & Universities market segment - ANS Dorm board plan feeding,
cafeterias, pubs, carts and kiosks, and food courts
Describe the Nursing Homes market segment - ANS Aging popular is growing, creating a
want for upscale senior housing options and meal support in healthcare facilities
Describe the Airlines market segment - ANS Specialized equipment needed for storing,
preparing, and dining; usually provides meals or snacks for customers
Name three ways that commercial restaurant segments can be categorized or subdivided - ANS
Ownership - independent, franchisee-owned, corporate-owned
Service Type - customer service, table to full service, cafeteria service, drive up, etc
Price Point or Sophistication - fast food, fast casual, family dining, casual dining, fine dining, etc
Menu Type - sandwich, chicken, pizza, seafood, ethnic, etc
This can also be remembered as the 4 M's (Management, Method, Money, and Menu)
In what institutional segments are contract management firms most dominant? - ANS
Industrial, Universities, and Healthcare
List all the industry mega-trends and how they will impact all foodservice operators in the years
to come - ANS - Food inflation
- Technology
- Healthy Eating - healthy eating alternatives is here to stay; issues of obesity and weight loss
are also here to stay
- Food Safety - restaurants continue to be under the scrutiny of people worried about foodborne
illness
- Energy Conservation - high energy cost is an issue and continues to rise; operators will want
to invest in technology that offers energy savings
- Water Conservation - availability of water is limited to many areas west of the Mississippi river;
water conservation is a motivator from lots of people
- Labor Issues - hard to retain, train, and motivate people; pressure to increase minimum wage
- Sustainability
- Industry Demographic Shifts
- Speed of Serving
- Millennial Generation
- Greater Competition
- Changing Consumer Tastes
, - Changing Channels of Distribution
Name some of the current operator segment trends and how they will impact their respective
E&S purchases - ANS - Quick Service Restaurants - Adding salads and healthy options
- Full Service Restaurants
- Recreation
- Hotel / Motel Foodservice - Using buffets to reduce labor
- Supermarkets
- C-Stores - More fresh foods, better quality
- Universities - More cook to order, more ethnic menus
Identify the five basic reasons for equipment or supplies purchases - ANS New
Construction - Equipment/supplies purchased to outfit a new restaurant or institutional
foodservice operation
Major Remodel - Equipment/supplies purchased for a remodeled kitchen or dining room
Menu Change - Equipment/supplies needed to add a menu item or revamp an existing menu
Energy or Technology Upgrade - Equipment purchased to reduce energy use or radically
improve operating efficiency
Replacement - Equipment purchased to replace an existing unit, which is broken, dysfunctional,
or incapable of performing its function. Supplies purchased to replace like items which were
broken, lost, or stolen
What do contract foodservice management firms do? - ANS Provide foodservice if the
parent organization isn't qualified or willing to do the job
What are the major advantages of using independents sales reps to sell product? - ANS -
Commission is easier to manage than payroll
- Better geographic coverage
- Reps are often very 'close' to the market
- Reps offer training / installation services
What are the major disadvantages of using independents sales reps to sell product? - ANS
- Divided loyalties
- Limited accountability
Why has the role of the dealer changed? - ANS Internet
Selective Distribution - Manufacturers and dealers partner to take market share together,
excluding non-selected dealers and manufacturers
Answers
What does NAFEM stand for? - ANS North American Association of Food Equipment
Manufacturers
4 developments to foodservice contributed by the Romans - ANS 1) Developed the first
culinary schools
2) Developed the early recipe books
3) Instituted differentiation of duties in the kitchen
4) Started banqueting services
Distinguishing characteristics of the commercial segments of the foodservice industry - ANS
- Dominated by chains and independent operators
- Patrons have access to many alternatives (competition in the market)
- Intend to create repeat business
- Operators are profit-driven
Distinguishing characteristics of the institutional (non-commercial) segments of the foodservice
industry: - ANS - Encompass non-profits, government funded operations, and even some
for-profit eldercare, healthcare, and correctional facilities
- Provide meals as a supplemental service (not their main offering)
- Profit from foodservice is not a major motivation
- Relative lack of choice
List all the commercial market segments - ANS - QSRs
- Full Service Restaurants
- Recreation
- Supermarkets
- Bars & Taverns
- Cafeterias
- Hotels & Motels
- Convenience Stores
- Other Retailers
List all the institutional market segments - ANS - Business & Industry
- Schools
,- Hospitals
- Military
- Vending
- Colleges & Universities
- Nursing Homes
- Airlines
- Other Non-Commercial
Describe QSR market segment - ANS Are commonly chains; usually fast food
Describe Full Service Restaurant market segment - ANS Upscale dining experience
Describe Recreation market segment - ANS Foodservice operations at theme parks,
stadiums, arenas, or country clubs; customers are usually more interested in the activity than
the food
Describe the Supermarket market segment - ANS Devoted space for hot and cold
foodservice operations
Describe the Bars & Taverns market segment - ANS Primary business is bar sales and
food is secondary
Describe the Cafeteria market segment - ANS Usually chain operations; popular with
college students, large families, and retirees
Describe the Hotels & Motels market segment - ANS Most revenue comes from guests,
banquets, and conventions; breakfast and dinner are the major meals
Describe the Convenience Store market segment - ANS Sell mostly pre-prepared food
Describe the Business & Industry market segment - ANS Manufacturing concerns, financial
institutions, and utility companies that provide foodservice facilities at their companies
Describe the Schools market segment - ANS Public schools receive funding for assisted
meals, might get free USDA commodities like milk, butter, ground beef
Describe the Hospitals market segment - ANS All public and private critical and long term
care facilities; patient feeding, staff and visitor feeding in cafeterias, restaurants, coffee shops,
and snack kiosks
Describe the Military market segment - ANS Non-deployment base feeding of military
personnel in the army, navy, air force, marines, and coast guard
,Describe the Vending market segment - ANS Grab-and-go units at business schools,
colleges, etc...
Describe the Colleges & Universities market segment - ANS Dorm board plan feeding,
cafeterias, pubs, carts and kiosks, and food courts
Describe the Nursing Homes market segment - ANS Aging popular is growing, creating a
want for upscale senior housing options and meal support in healthcare facilities
Describe the Airlines market segment - ANS Specialized equipment needed for storing,
preparing, and dining; usually provides meals or snacks for customers
Name three ways that commercial restaurant segments can be categorized or subdivided - ANS
Ownership - independent, franchisee-owned, corporate-owned
Service Type - customer service, table to full service, cafeteria service, drive up, etc
Price Point or Sophistication - fast food, fast casual, family dining, casual dining, fine dining, etc
Menu Type - sandwich, chicken, pizza, seafood, ethnic, etc
This can also be remembered as the 4 M's (Management, Method, Money, and Menu)
In what institutional segments are contract management firms most dominant? - ANS
Industrial, Universities, and Healthcare
List all the industry mega-trends and how they will impact all foodservice operators in the years
to come - ANS - Food inflation
- Technology
- Healthy Eating - healthy eating alternatives is here to stay; issues of obesity and weight loss
are also here to stay
- Food Safety - restaurants continue to be under the scrutiny of people worried about foodborne
illness
- Energy Conservation - high energy cost is an issue and continues to rise; operators will want
to invest in technology that offers energy savings
- Water Conservation - availability of water is limited to many areas west of the Mississippi river;
water conservation is a motivator from lots of people
- Labor Issues - hard to retain, train, and motivate people; pressure to increase minimum wage
- Sustainability
- Industry Demographic Shifts
- Speed of Serving
- Millennial Generation
- Greater Competition
- Changing Consumer Tastes
, - Changing Channels of Distribution
Name some of the current operator segment trends and how they will impact their respective
E&S purchases - ANS - Quick Service Restaurants - Adding salads and healthy options
- Full Service Restaurants
- Recreation
- Hotel / Motel Foodservice - Using buffets to reduce labor
- Supermarkets
- C-Stores - More fresh foods, better quality
- Universities - More cook to order, more ethnic menus
Identify the five basic reasons for equipment or supplies purchases - ANS New
Construction - Equipment/supplies purchased to outfit a new restaurant or institutional
foodservice operation
Major Remodel - Equipment/supplies purchased for a remodeled kitchen or dining room
Menu Change - Equipment/supplies needed to add a menu item or revamp an existing menu
Energy or Technology Upgrade - Equipment purchased to reduce energy use or radically
improve operating efficiency
Replacement - Equipment purchased to replace an existing unit, which is broken, dysfunctional,
or incapable of performing its function. Supplies purchased to replace like items which were
broken, lost, or stolen
What do contract foodservice management firms do? - ANS Provide foodservice if the
parent organization isn't qualified or willing to do the job
What are the major advantages of using independents sales reps to sell product? - ANS -
Commission is easier to manage than payroll
- Better geographic coverage
- Reps are often very 'close' to the market
- Reps offer training / installation services
What are the major disadvantages of using independents sales reps to sell product? - ANS
- Divided loyalties
- Limited accountability
Why has the role of the dealer changed? - ANS Internet
Selective Distribution - Manufacturers and dealers partner to take market share together,
excluding non-selected dealers and manufacturers
