CFSP NEWEST EXAM /PRACTICE QUESTIONS AND
CORRECT ANSWERS FROM A VERIFIED SOURCE
[ASSURED SUCCESS] GRADED A+.
What does NAFEM stand for? - ANSWERS-North American Association of
Food Equipment Manufacturers
4 developments to foodservice contributed by the Romans - ANSWERS-1)
Developed the first culinary schools
2) Developed the early recipe books
3) Instituted differentiation of duties in the kitchen
4) Started banqueting services
Distinguishing characteristics of the commercial segments of the
foodservice industry - ANSWERS-- Dominated by chains and independent
operators
- Patrons have access to many alternatives (competition in the market)
- Intend to create repeat business
- Operators are profit-driven
Distinguishing characteristics of the institutional (non-commercial)
segments of the foodservice industry: - ANSWERS-- Encompass non-
profits, government funded operations, and even some for-profit eldercare,
healthcare, and correctional facilities
- Provide meals as a supplemental service (not their main offering)
- Profit from foodservice is not a major motivation
- Relative lack of choice
List all the commercial market segments - ANSWERS-- QSRs
- Full Service Restaurants
- Recreation
- Supermarkets
- Bars & Taverns
- Cafeterias
- Hotels & Motels
- Convenience Stores
,- Other Retailers
List all the institutional market segments - ANSWERS-- Business & Industry
- Schools
- Hospitals
- Military
- Vending
- Colleges & Universities
- Nursing Homes
- Airlines
- Other Non-Commercial
Describe QSR market segment - ANSWERS-Are commonly chains; usually
fast food
Describe Full Service Restaurant market segment - ANSWERS-Upscale
dining experience
Describe Recreation market segment - ANSWERS-Foodservice operations
at theme parks, stadiums, arenas, or country clubs; customers are usually
more interested in the activity than the food
Describe the Supermarket market segment - ANSWERS-Devoted space for
hot and cold foodservice operations
Describe the Bars & Taverns market segment - ANSWERS-Primary
business is bar sales and food is secondary
Describe the Cafeteria market segment - ANSWERS-Usually chain
operations; popular with college students, large families, and retirees
Describe the Hotels & Motels market segment - ANSWERS-Most revenue
comes from guests, banquets, and conventions; breakfast and dinner are
the major meals
Describe the Convenience Store market segment - ANSWERS-Sell mostly
pre-prepared food
,Describe the Business & Industry market segment - ANSWERS-
Manufacturing concerns, financial institutions, and utility companies that
provide foodservice facilities at their companies
Describe the Schools market segment - ANSWERS-Public schools receive
funding for assisted meals, might get free USDA commodities like milk,
butter, ground beef
Describe the Hospitals market segment - ANSWERS-All public and private
critical and long term care facilities; patient feeding, staff and visitor feeding
in cafeterias, restaurants, coffee shops, and snack kiosks
Describe the Military market segment - ANSWERS-Non-deployment base
feeding of military personnel in the army, navy, air force, marines, and
coast guard
Describe the Vending market segment - ANSWERS-Grab-and-go units at
business schools, colleges, etc...
Describe the Colleges & Universities market segment - ANSWERS-Dorm
board plan feeding, cafeterias, pubs, carts and kiosks, and food courts
Describe the Nursing Homes market segment - ANSWERS-Aging popular is
growing, creating a want for upscale senior housing options and meal
support in healthcare facilities
Describe the Airlines market segment - ANSWERS-Specialized equipment
needed for storing, preparing, and dining; usually provides meals or snacks
for customers
Name three ways that commercial restaurant segments can be categorized
or subdivided - ANSWERS-Ownership - independent, franchisee-owned,
corporate-owned
Service Type - customer service, table to full service, cafeteria service,
drive up, etc
Price Point or Sophistication - fast food, fast casual, family dining, casual
dining, fine dining, etc
, Menu Type - sandwich, chicken, pizza, seafood, ethnic, etc
This can also be remembered as the 4 M's (Management, Method, Money,
and Menu)
In what institutional segments are contract management firms most
dominant? - ANSWERS-Industrial, Universities, and Healthcare
List all the industry mega-trends and how they will impact all foodservice
operators in the years to come - ANSWERS-- Food inflation
- Technology
- Healthy Eating - healthy eating alternatives is here to stay; issues of
obesity and weight loss are also here to stay
- Food Safety - restaurants continue to be under the scrutiny of people
worried about foodborne illness
- Energy Conservation - high energy cost is an issue and continues to rise;
operators will want to invest in technology that offers energy savings
- Water Conservation - availability of water is limited to many areas west of
the Mississippi river; water conservation is a motivator from lots of people
- Labor Issues - hard to retain, train, and motivate people; pressure to
increase minimum wage
- Sustainability
- Industry Demographic Shifts
- Speed of Serving
- Millennial Generation
- Greater Competition
- Changing Consumer Tastes
- Changing Channels of Distribution
Name some of the current operator segment trends and how they will
impact their respective E&S purchases - ANSWERS-- Quick Service
Restaurants - Adding salads and healthy options
- Full Service Restaurants
- Recreation
- Hotel / Motel Foodservice - Using buffets to reduce labor
- Supermarkets
- C-Stores - More fresh foods, better quality
- Universities - More cook to order, more ethnic menus
CORRECT ANSWERS FROM A VERIFIED SOURCE
[ASSURED SUCCESS] GRADED A+.
What does NAFEM stand for? - ANSWERS-North American Association of
Food Equipment Manufacturers
4 developments to foodservice contributed by the Romans - ANSWERS-1)
Developed the first culinary schools
2) Developed the early recipe books
3) Instituted differentiation of duties in the kitchen
4) Started banqueting services
Distinguishing characteristics of the commercial segments of the
foodservice industry - ANSWERS-- Dominated by chains and independent
operators
- Patrons have access to many alternatives (competition in the market)
- Intend to create repeat business
- Operators are profit-driven
Distinguishing characteristics of the institutional (non-commercial)
segments of the foodservice industry: - ANSWERS-- Encompass non-
profits, government funded operations, and even some for-profit eldercare,
healthcare, and correctional facilities
- Provide meals as a supplemental service (not their main offering)
- Profit from foodservice is not a major motivation
- Relative lack of choice
List all the commercial market segments - ANSWERS-- QSRs
- Full Service Restaurants
- Recreation
- Supermarkets
- Bars & Taverns
- Cafeterias
- Hotels & Motels
- Convenience Stores
,- Other Retailers
List all the institutional market segments - ANSWERS-- Business & Industry
- Schools
- Hospitals
- Military
- Vending
- Colleges & Universities
- Nursing Homes
- Airlines
- Other Non-Commercial
Describe QSR market segment - ANSWERS-Are commonly chains; usually
fast food
Describe Full Service Restaurant market segment - ANSWERS-Upscale
dining experience
Describe Recreation market segment - ANSWERS-Foodservice operations
at theme parks, stadiums, arenas, or country clubs; customers are usually
more interested in the activity than the food
Describe the Supermarket market segment - ANSWERS-Devoted space for
hot and cold foodservice operations
Describe the Bars & Taverns market segment - ANSWERS-Primary
business is bar sales and food is secondary
Describe the Cafeteria market segment - ANSWERS-Usually chain
operations; popular with college students, large families, and retirees
Describe the Hotels & Motels market segment - ANSWERS-Most revenue
comes from guests, banquets, and conventions; breakfast and dinner are
the major meals
Describe the Convenience Store market segment - ANSWERS-Sell mostly
pre-prepared food
,Describe the Business & Industry market segment - ANSWERS-
Manufacturing concerns, financial institutions, and utility companies that
provide foodservice facilities at their companies
Describe the Schools market segment - ANSWERS-Public schools receive
funding for assisted meals, might get free USDA commodities like milk,
butter, ground beef
Describe the Hospitals market segment - ANSWERS-All public and private
critical and long term care facilities; patient feeding, staff and visitor feeding
in cafeterias, restaurants, coffee shops, and snack kiosks
Describe the Military market segment - ANSWERS-Non-deployment base
feeding of military personnel in the army, navy, air force, marines, and
coast guard
Describe the Vending market segment - ANSWERS-Grab-and-go units at
business schools, colleges, etc...
Describe the Colleges & Universities market segment - ANSWERS-Dorm
board plan feeding, cafeterias, pubs, carts and kiosks, and food courts
Describe the Nursing Homes market segment - ANSWERS-Aging popular is
growing, creating a want for upscale senior housing options and meal
support in healthcare facilities
Describe the Airlines market segment - ANSWERS-Specialized equipment
needed for storing, preparing, and dining; usually provides meals or snacks
for customers
Name three ways that commercial restaurant segments can be categorized
or subdivided - ANSWERS-Ownership - independent, franchisee-owned,
corporate-owned
Service Type - customer service, table to full service, cafeteria service,
drive up, etc
Price Point or Sophistication - fast food, fast casual, family dining, casual
dining, fine dining, etc
, Menu Type - sandwich, chicken, pizza, seafood, ethnic, etc
This can also be remembered as the 4 M's (Management, Method, Money,
and Menu)
In what institutional segments are contract management firms most
dominant? - ANSWERS-Industrial, Universities, and Healthcare
List all the industry mega-trends and how they will impact all foodservice
operators in the years to come - ANSWERS-- Food inflation
- Technology
- Healthy Eating - healthy eating alternatives is here to stay; issues of
obesity and weight loss are also here to stay
- Food Safety - restaurants continue to be under the scrutiny of people
worried about foodborne illness
- Energy Conservation - high energy cost is an issue and continues to rise;
operators will want to invest in technology that offers energy savings
- Water Conservation - availability of water is limited to many areas west of
the Mississippi river; water conservation is a motivator from lots of people
- Labor Issues - hard to retain, train, and motivate people; pressure to
increase minimum wage
- Sustainability
- Industry Demographic Shifts
- Speed of Serving
- Millennial Generation
- Greater Competition
- Changing Consumer Tastes
- Changing Channels of Distribution
Name some of the current operator segment trends and how they will
impact their respective E&S purchases - ANSWERS-- Quick Service
Restaurants - Adding salads and healthy options
- Full Service Restaurants
- Recreation
- Hotel / Motel Foodservice - Using buffets to reduce labor
- Supermarkets
- C-Stores - More fresh foods, better quality
- Universities - More cook to order, more ethnic menus
