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CFSP STUDY QUESTIONS & ANSWERS SOLVED 100% CORRECT!!

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CFSP STUDY QUESTIONS & ANSWERS SOLVED 100% CORRECT!!

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  • October 27, 2024
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  • 2024/2025
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  • Questions & answers
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EvaTee
CFSP STUDY
QUESTIONS &
ANSWERS
SOLVED 100%
CORRECT!!
Evatee
CFSP
10/27/24

,CFSP STUDY QUESTIONS & ANSWERS SOLVED
100% CORRECT!!


Where did food service begin? Answer - The Egyptians


Characteristics of the commercial segment? 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? 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 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 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
personnel issues)


Why is Menu an important part of facility design? 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 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 Answer - 1. Item number

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