What does NAFEM stand for? - ANS North American Association of Food Equipment Manufacturers
Who started the "Food Service" industry? - ANS Egyptians - created oases along trade routes
Commercial Market Segment - ANS Independent operators looking for repeat business & m...
What does NAFEM stand for? - ANS North American Association of Food Equipment
Manufacturers
Who started the "Food Service" industry? - ANS Egyptians - created oases along trade
routes
Commercial Market Segment - ANS 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 - ANS Non-public operations. Food service is supplemental &
profit is NOT primary goal (i.e. schools, prisons, military, airlines, vending)
Industry MEGA TRENDS - ANS 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 - ANS 1) Service Agencies
2) Stocking Distributors
3) E&S Dealers
4) Broadline Distributors
5) Fabricator Dealers
Broadline Distributors - ANS 95% of distributed product is food
Stocking Distributors - ANS Take title to the goods; service the units
Independent Manufacturer's Reps - ANS Do 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 - ANS Manufacturer's Reps
FEDA - ANS Dealer Trade Assoc.
FCSI - ANS Consultants
CFESA - ANS Service Agencies
5 "M"s of the foodservice facility designs process. - ANS 1) 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) - ANS 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) - ANS AxBxC=X
A = # of seats
B = seat turnover goal
C = % reduction in actual customers
X = # of customers per meal
6 principles of good Foodservice Design - ANS 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: - ANS 1) Item #
2) Name
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying these notes from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller DocLaura. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $10.39. You're not tied to anything after your purchase.