CFSP EXAM (COMPLETE)
What are the (6) different Booth characteristics/types? - ANSWERS-Smooth
Hand tufted
Biscuit tufted
Sewed tufted
Channel tufted
Button pulled
Key factors the operator should consider before choosing to use booths in their
seating plans: - ANSWERS-Overall theme of facility
General Decor
Style of service planned
Type of menu
What are the (5) Key considerations when evaluating flatware options? -
ANSWERS-Appearance
Durability
Cost
Fulfills purpose
Weight
What is Vitrification? - ANSWERS-Melding of raw materials at high
temperatures until they become hard and glossy. Full vitrification occurs at 2000
degrees. Full vs. semi determines the porosity
,What factors should you keep in mind when estimating the amt. of flatware that
may be needed? - ANSWERS-Number of seats
The expected turnover rate during rush periods
Special menu items
Type of operation
Reserve supply requirements
Warewashing capacity
What are the 3 types of glassware? - ANSWERS-Tumblers
Stemware
Goblets
What are the key considerations when purchasing glassware? - ANSWERS-
Chipping can be reduced by using glassware with heavy bead, roll on lip
Durability is enhanced by thicker glassware
A straight-sided glass is more durable than one with curves or bulges
Flared glass increases the tendency for the glass to chip, crack or break
Name 8 factors you should consider before selecting furniture? - ANSWERS-
Will it fit through the doors
Materials
Theme
Part Availability
Easily cleaned
Pass all codes
Correct Height
Correct Size
,Considerations to take when purchasing table linens? - ANSWERS-Texture
Design
Flame Retardance
Stainability
Maintenance requirements
Price
Theme of the dining facility
Usage requirements (inside/outside)- you need an 8" drop or overhang
What are the major advantages of using tabletop accessories? - ANSWERS-Can
provide style and can help dress up the table
Do not necessarily need to be that durable. They may be used during certain
day-parts or for special occasions only
Manufacturers offer them in a large number of styles, colors, and designs, which
provide plenty of dramatic design possibilities.
Minimal investment is required to change appearance of the tabletop. This may
be important when future theme changes are contemplated
They are easily replaced when worn out or when a new style is desire
What are some of the tips to reduce chipping and breakage with glassware? -
ANSWERS--Keep an adequate supply to prevent recently washed glassware
from going directly into service
-Never use a glass to scoop ice
-When pouring hot drinks into a glass, preheat the glass with hot water.
-Never put flatware into glassware
-Avoid glass-to-glass contact.
-Never stack glassware.
, Separate dishwashing racks should be used for stemware and tumblers
-Avoid glass contact with beer taps
-Don't overload bus trays
What are some of the factors that an operator or designer must consider when
evaluating the overall space requirements in the dining room? - ANSWERS--
Number of people to be served and over what time period
-Number of people served at one time
-Food requirements
-Menu assortment and the kind of prep methods needed
-Type of service provided and on what schedule
-Type and amount of storage needed
-Space for offices, maintenance, facilities, restrooms
-Space for checkout, waiting, coatroom and service areas
Key stages of dishmachine operation (name the stage & temperature range) -
ANSWERS-- Prewash (104-122 degrees F), water removes most of the "easy"
soil
- Wash (140 degrees F) , water softens soil and melts grease for removal
- Recirculated Rinse Stage (149-167 degrees F), removes detergent solution and
residual soils
-Final Rinse Stage (176 degrees F), all trace of wash solution is removed and
allows sanitizing action to take place.
Critical, basic elements of effective dishwashing - ANSWERS-- Prewash - get
rid of food left on plates before they are run through the dishwashing system.
- Wash Time - longer dishes are exposed to wash and rinse, the greater the
results
What are the (6) different Booth characteristics/types? - ANSWERS-Smooth
Hand tufted
Biscuit tufted
Sewed tufted
Channel tufted
Button pulled
Key factors the operator should consider before choosing to use booths in their
seating plans: - ANSWERS-Overall theme of facility
General Decor
Style of service planned
Type of menu
What are the (5) Key considerations when evaluating flatware options? -
ANSWERS-Appearance
Durability
Cost
Fulfills purpose
Weight
What is Vitrification? - ANSWERS-Melding of raw materials at high
temperatures until they become hard and glossy. Full vitrification occurs at 2000
degrees. Full vs. semi determines the porosity
,What factors should you keep in mind when estimating the amt. of flatware that
may be needed? - ANSWERS-Number of seats
The expected turnover rate during rush periods
Special menu items
Type of operation
Reserve supply requirements
Warewashing capacity
What are the 3 types of glassware? - ANSWERS-Tumblers
Stemware
Goblets
What are the key considerations when purchasing glassware? - ANSWERS-
Chipping can be reduced by using glassware with heavy bead, roll on lip
Durability is enhanced by thicker glassware
A straight-sided glass is more durable than one with curves or bulges
Flared glass increases the tendency for the glass to chip, crack or break
Name 8 factors you should consider before selecting furniture? - ANSWERS-
Will it fit through the doors
Materials
Theme
Part Availability
Easily cleaned
Pass all codes
Correct Height
Correct Size
,Considerations to take when purchasing table linens? - ANSWERS-Texture
Design
Flame Retardance
Stainability
Maintenance requirements
Price
Theme of the dining facility
Usage requirements (inside/outside)- you need an 8" drop or overhang
What are the major advantages of using tabletop accessories? - ANSWERS-Can
provide style and can help dress up the table
Do not necessarily need to be that durable. They may be used during certain
day-parts or for special occasions only
Manufacturers offer them in a large number of styles, colors, and designs, which
provide plenty of dramatic design possibilities.
Minimal investment is required to change appearance of the tabletop. This may
be important when future theme changes are contemplated
They are easily replaced when worn out or when a new style is desire
What are some of the tips to reduce chipping and breakage with glassware? -
ANSWERS--Keep an adequate supply to prevent recently washed glassware
from going directly into service
-Never use a glass to scoop ice
-When pouring hot drinks into a glass, preheat the glass with hot water.
-Never put flatware into glassware
-Avoid glass-to-glass contact.
-Never stack glassware.
, Separate dishwashing racks should be used for stemware and tumblers
-Avoid glass contact with beer taps
-Don't overload bus trays
What are some of the factors that an operator or designer must consider when
evaluating the overall space requirements in the dining room? - ANSWERS--
Number of people to be served and over what time period
-Number of people served at one time
-Food requirements
-Menu assortment and the kind of prep methods needed
-Type of service provided and on what schedule
-Type and amount of storage needed
-Space for offices, maintenance, facilities, restrooms
-Space for checkout, waiting, coatroom and service areas
Key stages of dishmachine operation (name the stage & temperature range) -
ANSWERS-- Prewash (104-122 degrees F), water removes most of the "easy"
soil
- Wash (140 degrees F) , water softens soil and melts grease for removal
- Recirculated Rinse Stage (149-167 degrees F), removes detergent solution and
residual soils
-Final Rinse Stage (176 degrees F), all trace of wash solution is removed and
allows sanitizing action to take place.
Critical, basic elements of effective dishwashing - ANSWERS-- Prewash - get
rid of food left on plates before they are run through the dishwashing system.
- Wash Time - longer dishes are exposed to wash and rinse, the greater the
results
