CFSP Study UPDATED ACTUAL Exam
Questions and CORRECT Answers
Where did food service begin? - CORRECT ANSWER - The Egyptians
Characteristics of the commercial segment? - CORRECT ANSWER - - Once dominated
by Independent operators
- Now dominated by chains
- Looking for repeat business
- Profit is the primary motivator
- Many alternatives in the market place (competition)
Characteristics of the institutional segment? - CORRECT ANSWER - - Primarily non-
public operations
- Historically non-profit organizations and government
- Now, some for-profit facilities
- Foodservice is a supplemental service
- Site could be self-run or be operated by contractors
Difference between Stocking Distributors and Reps - CORRECT ANSWER - Stocking
Distributors
- Take title to the goods
- Often have a service component
Reps
- Do not take title to the goods
- Remuneration based on commission
Five M's of Facility Design - CORRECT ANSWER - - Menu
,- Market (who is your target customer)
- Money Needed (working capital, capital expenditures)
- Management (organizational structure, kind of team needed)
- Method of Execution (food production, control systems, dealing with personnel issues)
Why is Menu an important part of facility design? - CORRECT ANSWER - - 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 - CORRECT ANSWER - 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 - CORRECT ANSWER - 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 - CORRECT ANSWER - 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 - CORRECT ANSWER - - 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 - CORRECT ANSWER - Alkaline salts precipitate out in water
heaters, boilers, and water lines
- decreases energy efficiency
- clogs pipes
- causes valves and controls to malfunction
Questions and CORRECT Answers
Where did food service begin? - CORRECT ANSWER - The Egyptians
Characteristics of the commercial segment? - CORRECT ANSWER - - Once dominated
by Independent operators
- Now dominated by chains
- Looking for repeat business
- Profit is the primary motivator
- Many alternatives in the market place (competition)
Characteristics of the institutional segment? - CORRECT ANSWER - - Primarily non-
public operations
- Historically non-profit organizations and government
- Now, some for-profit facilities
- Foodservice is a supplemental service
- Site could be self-run or be operated by contractors
Difference between Stocking Distributors and Reps - CORRECT ANSWER - Stocking
Distributors
- Take title to the goods
- Often have a service component
Reps
- Do not take title to the goods
- Remuneration based on commission
Five M's of Facility Design - CORRECT ANSWER - - Menu
,- Market (who is your target customer)
- Money Needed (working capital, capital expenditures)
- Management (organizational structure, kind of team needed)
- Method of Execution (food production, control systems, dealing with personnel issues)
Why is Menu an important part of facility design? - CORRECT ANSWER - - 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 - CORRECT ANSWER - 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 - CORRECT ANSWER - 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 - CORRECT ANSWER - 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 - CORRECT ANSWER - - 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 - CORRECT ANSWER - Alkaline salts precipitate out in water
heaters, boilers, and water lines
- decreases energy efficiency
- clogs pipes
- causes valves and controls to malfunction
