CFSP - FULL GUIDE WITH ALL CORRECT & 100%
VERIFIED ANSWERS|ALREADY GRADED A+
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 answer1) Service Agencies
2) Stocking Distributors
3) E&S Dealers
4) Broadline Distributors
5) Fabricator Dealers
Broadline Distributors ✔Correct answer95% of distributed product is food
Stocking Distributors ✔Correct answerTake title to the goods; service the units
Independent Manufacturer's Reps ✔Correct answerDo 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 answerManufacturer's Reps
FEDA ✔Correct answerDealer Trade Assoc.
FCSI ✔Correct answerConsultants
CFESA ✔Correct answerService Agencies
, 5 "M"s of the foodservice facility designs process. ✔Correct answer1) 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 A x B x C = 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 answer1) Item #
2) Name
3) Number
4) Model & Manufacturer
5) Key dimensions
6) Description
7) Utility requirements
8) Accessories
9) Approvals
10) Other notes
Human Engineering Concerns (7) that foodservice design consultants must consider ✔Correct
answer1) Temperature & Humidity
2) Sufficient amount of workspace
3) Use of properly designed equipment
4) Availability & proper use of material handling equipment and tools
5) Noise level control
6) Lighting level control
7) Proper working height of workstations
VERIFIED ANSWERS|ALREADY GRADED A+
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 answer1) Service Agencies
2) Stocking Distributors
3) E&S Dealers
4) Broadline Distributors
5) Fabricator Dealers
Broadline Distributors ✔Correct answer95% of distributed product is food
Stocking Distributors ✔Correct answerTake title to the goods; service the units
Independent Manufacturer's Reps ✔Correct answerDo 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 answerManufacturer's Reps
FEDA ✔Correct answerDealer Trade Assoc.
FCSI ✔Correct answerConsultants
CFESA ✔Correct answerService Agencies
, 5 "M"s of the foodservice facility designs process. ✔Correct answer1) 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 A x B x C = 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 answer1) Item #
2) Name
3) Number
4) Model & Manufacturer
5) Key dimensions
6) Description
7) Utility requirements
8) Accessories
9) Approvals
10) Other notes
Human Engineering Concerns (7) that foodservice design consultants must consider ✔Correct
answer1) Temperature & Humidity
2) Sufficient amount of workspace
3) Use of properly designed equipment
4) Availability & proper use of material handling equipment and tools
5) Noise level control
6) Lighting level control
7) Proper working height of workstations
