CFSP - Full Guide UPDATED ACTUAL
Exam Questions and CORRECT Answers
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 -AxBxC=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
Exam Questions and CORRECT Answers
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 -AxBxC=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
