CFSP Study Questions With Complete Solutions Graded A+!!!
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CFSP
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CFSP
Where did food service begin? - ANS The Egyptians
Characteristics of the commercial segment? - ANS - Once dominated by Independent operators
- Now dominated by chains
- Looking for repeat business
- Profit is the primary motivator
- Many alternatives in the market place (comp...
CFSP Study Questions With Complete
Solutions Graded A+!!!
Where did food service begin? - ANS The Egyptians
Characteristics of the commercial segment? - ANS - 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? - ANS - 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 - ANS 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 - ANS - 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? - ANS - 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 - ANS 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 - ANS 1. Item number
2. Name
3. Quantity
4. Model and Manufacturer
5. Key Dimensions / Measurements
6. Description
7. Utility Requirements
8. Accessories
9. Approvals
10. Other Notes
Basic Principles of Design - ANS 1. Flexibility & Modularity
2. Simplicity
3. Flow of Materials & Personnel
4. Ease of Sanitation
5. Ease of Supervision
6. Space Efficiency
7. Environmental Awareness
8. Total Cost of Ownership (Lifetime Value)
Human Engineering Concerns - ANS - Temperature & Humidity (40-45%)
- Sufficient Workspace and Aisle Space (4.5-5.5 feet)
- Sufficient Working Height (30-36")
- Ergonomic Equipment Design
- Safe and Easy to Use Cooking Equipment
- Materials Handling Equipment
- Adequate Lighting
- Control of Noise Levels
- Disability Factors (ADA)
Problems with Hard Water - ANS Alkaline salts precipitate out in water heaters, boilers,
and water lines
- decreases energy efficiency
- clogs pipes
- causes valves and controls to malfunction
, - messes up cooking results
- spots glassware, dishes, and flatware
- increases amount of detergent needed
Importance of Water Pressure - ANS - efficient operation of dishwasher
- determine whether a supplemental tank and pumping system is needed for service to upper
floors for CORRECT TAP PRESSURE
1 Boiler Horsepower equals how many pounds of steam per hour? - ANS 34.5 pounds
Ampere - ANS rate of flow of an electrical current through a circuit
1 Kw hour = how many BTUs? - ANS 3,412
Starved voltage affects what? - ANS - preheat time
- recovery time
- overall equipment operation
NSF - ANS National Sanitation Foundation
UL - ANS Underwriters Laboratory
ETL - ANS Semco Division of Intertek
(Electronic Testing Laboratories)
AGA - ANS American Gas Association
CSA - ANS Canadian Standards Association
CE - ANS Certification for equipment in European Union
Best way to control bacteria to prevent foodborne illness? - ANS Time and Temperature
What are the conditions for bacterial growth? - ANS - Food
- Acidity (pH level not low or high enough)
- Temperature
- Time
- Oxygen
- Moisture
Types of potential biological contaminants? - ANS - bacteria
- viruses
- parasites
- fungi
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