CFSP Exam Study guide Questions with
100% Correct Answers | Verified |
Latest Update
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..person
nel..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
-..messes..up..cooking..results
-..spots..glassware,..dishes,..and..flatware
-..increases..amount..of..detergent..needed
Importance..of..Water..Pressure..-..Correct..Answer--
..efficient..operation..of..dishwasher
-
..determine..whether..a..supplemental..tank..and..pumping..system..is..needed..for..s
ervice..to..upper..floors..for..CORRECT..TAP..PRESSURE
100% Correct Answers | Verified |
Latest Update
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..person
nel..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
-..messes..up..cooking..results
-..spots..glassware,..dishes,..and..flatware
-..increases..amount..of..detergent..needed
Importance..of..Water..Pressure..-..Correct..Answer--
..efficient..operation..of..dishwasher
-
..determine..whether..a..supplemental..tank..and..pumping..system..is..needed..for..s
ervice..to..upper..floors..for..CORRECT..TAP..PRESSURE
