CFSP Actual Exam 2025 CFSP Exam
Update Latest 2025 Questions and
Correct Answers Rated A+
5 basic reasons for equipment or supplies purchases - ANSWER-New
construction
Major remodel
Menu Change
Energy or technology upgrade
Replacement
In institutional segments, contract management firms are most dominant
in... - ANSWER-Business & Industry
What type of distributor has a majority of food product in their
distribution?
What is the percentage? - ANSWER-Broadline distributors; 95-98%
What type of distributor takes the title to the goods and typically
provides a service component as well? - ANSWER-Stocking distributors
These reps do not take title to the goods; remuneration is based upon a
commission: - ANSWER-Independent manufacturers' representatives
List the primary interest group acronym for the following foodservice
groups
Manufacturer's reps
Dealer trade association
Consultants
,Service agencies - ANSWER-MAFSI
FEDA
FCSI
CFESA
What are advantages and disadvantages of using independent sales reps?
- ANSWER-Advantage - variable commission expenses
Advantage - Numerous sales people that geographically would be
difficult for a direct sales force to cover
Advantage - provide training, assist in service and troubleshoot service
problems
Disadvantage - manufacturers compete against other manufacturers in
reps portfolio for time
Why has the traditional role of the foodservice equipment and supplies
distributor/dealer changed over the past few decades? - ANSWER-
Various market dynamics, the maturing of the industry, dealer buying
groups, new distribution models
What functions do a foodservice equipment distributor/dealer and a
fabricator typically perform for a regional or national chain restaurant
group? - ANSWER-Control the design, purchase, and installation
process
General contractor
Regional, national or international turnkey provider
What are some of the alternative ways for equipment and supplies
manufacturers to enter into foreign markets? - ANSWER-Instant
communication and 24/7 access
,What are some of the primary roles or functions of a foodservice design
consultant? - ANSWER-Provide project guidance
Provide design recommendations
Provide details drawings and supporting documentation
What is selective distribution? - ANSWER-Manufacturers limit the
number of distributors selling their product to the strongest dealers in
exchange for capturing most of the distributors sales in their category
5 M's of the foodservice facility design process - ANSWER-Menu
Market
Money
Management
Method of execution
The Menu drives what? - ANSWER-The selling price of food
The type of cooking equipment needed
Production capacities
Size of refrigeration and storage needed
Size of dishwashing area
Floor space needed
Type and capacity of seating
Design and type of service areas
Total financial investment needed
Components of a comprehensive feasibility study and why is it
important? - ANSWER-Market feasibility study
Financial feasibility study
Needed to determine a facility's potential to generate sales and profits
, 9 Stages of Design - ANSWER-3 Programming
6 Bidding & Awarding the Contract
7 Project Construction
9 Implementation & Training
1 Initial Contact & Proposal
4 Initial Design & Cost Estimates
5 Design, Development Equipment Specs & Engineering
2 Feasibility Study
8 Inspection & Acceptance
What are the 8 basic principles of a good foodservice design? -
ANSWER-Flexibility and modularity
Simplicity
Flow of materials personnel
Ease of sanitation
Ease of supervision
Space efficiency
Environmental awareness
Total cost of ownership / lifetime value
What are the 10 basic components of equipment specification? -
ANSWER-Item Number
Name
Quantity
Model & Manufacturer
Key Dimensions
Description
Utility Requirements
Accessories
Approvals
Update Latest 2025 Questions and
Correct Answers Rated A+
5 basic reasons for equipment or supplies purchases - ANSWER-New
construction
Major remodel
Menu Change
Energy or technology upgrade
Replacement
In institutional segments, contract management firms are most dominant
in... - ANSWER-Business & Industry
What type of distributor has a majority of food product in their
distribution?
What is the percentage? - ANSWER-Broadline distributors; 95-98%
What type of distributor takes the title to the goods and typically
provides a service component as well? - ANSWER-Stocking distributors
These reps do not take title to the goods; remuneration is based upon a
commission: - ANSWER-Independent manufacturers' representatives
List the primary interest group acronym for the following foodservice
groups
Manufacturer's reps
Dealer trade association
Consultants
,Service agencies - ANSWER-MAFSI
FEDA
FCSI
CFESA
What are advantages and disadvantages of using independent sales reps?
- ANSWER-Advantage - variable commission expenses
Advantage - Numerous sales people that geographically would be
difficult for a direct sales force to cover
Advantage - provide training, assist in service and troubleshoot service
problems
Disadvantage - manufacturers compete against other manufacturers in
reps portfolio for time
Why has the traditional role of the foodservice equipment and supplies
distributor/dealer changed over the past few decades? - ANSWER-
Various market dynamics, the maturing of the industry, dealer buying
groups, new distribution models
What functions do a foodservice equipment distributor/dealer and a
fabricator typically perform for a regional or national chain restaurant
group? - ANSWER-Control the design, purchase, and installation
process
General contractor
Regional, national or international turnkey provider
What are some of the alternative ways for equipment and supplies
manufacturers to enter into foreign markets? - ANSWER-Instant
communication and 24/7 access
,What are some of the primary roles or functions of a foodservice design
consultant? - ANSWER-Provide project guidance
Provide design recommendations
Provide details drawings and supporting documentation
What is selective distribution? - ANSWER-Manufacturers limit the
number of distributors selling their product to the strongest dealers in
exchange for capturing most of the distributors sales in their category
5 M's of the foodservice facility design process - ANSWER-Menu
Market
Money
Management
Method of execution
The Menu drives what? - ANSWER-The selling price of food
The type of cooking equipment needed
Production capacities
Size of refrigeration and storage needed
Size of dishwashing area
Floor space needed
Type and capacity of seating
Design and type of service areas
Total financial investment needed
Components of a comprehensive feasibility study and why is it
important? - ANSWER-Market feasibility study
Financial feasibility study
Needed to determine a facility's potential to generate sales and profits
, 9 Stages of Design - ANSWER-3 Programming
6 Bidding & Awarding the Contract
7 Project Construction
9 Implementation & Training
1 Initial Contact & Proposal
4 Initial Design & Cost Estimates
5 Design, Development Equipment Specs & Engineering
2 Feasibility Study
8 Inspection & Acceptance
What are the 8 basic principles of a good foodservice design? -
ANSWER-Flexibility and modularity
Simplicity
Flow of materials personnel
Ease of sanitation
Ease of supervision
Space efficiency
Environmental awareness
Total cost of ownership / lifetime value
What are the 10 basic components of equipment specification? -
ANSWER-Item Number
Name
Quantity
Model & Manufacturer
Key Dimensions
Description
Utility Requirements
Accessories
Approvals
