Cfsp Study & Test Question (Chapters 1 - 10)

Front 1

C1 - SG Q1 - Can you list and describe all the commercial market segments?

Back 1

Can you list and describe all the commercial market segments? PAGE 1-3 [on Mid-Term]

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1. Quick Service Restaurants
2. Full Service Restaurants

2. Bars & Taverns
4. Cafeterias
5. Hotel/Motel
6. Convenience Stores
7. Supermarkets

8. Recreation

Front 2

C1 - SG Q1 - Can you list and describe all the institutional market segments?

Back 2

Can you list and describe all the institutional market segments? PAGE 1-3 [on Mid-Term]

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1. Business & Industry
2. Schools
3. Hospitals
4. Military
5. Vending
6. College/Universities
7. Nursing Homes
8. Airlines

Front 3

C1 - SG Q2 - Name three ways that commercial restaurant segments can be categorized or sub-divided.

Back 3

Name three ways that commercial restaurant segments can be categorized or sub-divided. PAGE 1-4

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1. Ownership—Independent, franchisee-owned, corporate (store)-owned
2. Service Type—Counter service, table or full service, cafeteria service, drive up, etc.
3. Price Point or Sophistication—Fast food, to fine dining or "white table cloth"
4. Menu Type (sandwich, chicken, pizza, Asian, etc.)

Front 4

C1 - SG Q3 - In what institutional segments are contract management firms most dominant?

Back 4

In what institutional segments are contract management firms most dominant? PAGE 1-6

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Business and Industry

Front 5

C1 - SG Q4 - List all the industry mega-trends and how they will impact all foodservice operators in the years to come.

Back 5

List all the industry mega-trends and how they will impact all foodservice operators in the years to come. PAGE 1-9 [on Mid-Term]

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1. Labor issues-good help hard to find
2. Food safety
3. Energy
4. Environmental issues
5. Competition, maturing markets
6. Healthy eating and the role of food in lifestyles

Front 6

C1 - SG Q5 - Name some of the current operator segment trends and how they will impact their respective E & S purchases.

Back 6

Name some of the current operator segment trends and how they will impact their respective E & S purchases. PAGE 1-11, 1-12

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Quick Service Restaurants
• The fast-casual sub-segment has emerged with higher quality, higher price point offerings, in a more comfortable and upscale atmosphere.
• QSRs are adding salads and no or low-carb menu offerings (bunless burgers, etc.) to tap the healthy eating trend and low-carb fad.
• In spite of the low-carb trend, pizza restau¬rants have shown steady revenue growth. How long will the dietary carbohydrate focus last?
• Improving the quality and efficiency of delivery, drive-thru and take-out offerings is a major objective of many operators.
• Some multi-concept chains are turning to co-branded multi-concept units to exploit all day-parts, spread development costs and penetrate smaller markets.
Full Service Restaurants
• The casual dining segment has outpaced the QSRs in growth the last few years, as baby-boomers look for a comfortable upscale dining experience.
• In spite of record high beef prices, steak houses continue their growth.
• More full service restaurants are offering drive-up or carryout service.
• Full service restaurants are also offering low-carb menu options or identifying low-carb selections on their menus.
• Fine dining sales were hurt by the reces¬sion and decline in business travel. They are just beginning to recover some of that customer base.

Recreation
• The gaming industry continues to flourish. Many states are looking to gaming revenue to help balance budgets. While buffets are still king, upscale dining is part of all new major casino projects.
• A greater variety of food items are being offered at sports facilities, including upscale dining.
• Cruise lines continue to launch bigger ships, complete with more unstructured dining options and more foodservice venues.

Hotel & Motel Foodservice
• Hotels are coming back from over-building in the 1990s, the recession and 9/11-induced drop in business travel. Hotel room occupancy rates have started to increase.
• Customers are demanding healthier foods. Hotels are providing those options.
• Upscale buffets are being used as hotels look for ways to reduce labor, without sacri¬ficing atmosphere and perceived value.
• Many on-premise restaurants are going casual, in keeping with the general trend toward more casual dining.
• Some budget or economy-lodging operators are building with or locating near casual dining restaurants.

Supermarkets
• Major supermarket chains are retrenching from an acquisition frenzy in the late 1990s, with some chains now divesting (Safeway/Dominicks).
• Supermarkets are being pressured by big-box retailers that are expanding into grocery operations.
• Some supermarket chains are adding fuel sales to compete with P-Stores and big box retailers.
• Some supermarkets have turned back to local food processors for refrigerated foods and prepackaged deli take-home options.

Convenience Stores
• C-Stores have bounced back in a big way and posted foodservice gains higher than the restaurants.
• There is a greater emphasis on food quality, with more freshly prepared foods.
• Some progressive chains have successfully developed their own brand (coffee, sand¬wich, etc.) concepts and following.
• P-store (petroleum marketers) chains have led the technology charge with advanced payment systems and at-pump promotional technology.
• Some C-stores are experimenting with auto¬mated customer ordering technology.

Other Retailers
• The big-box retailers are getting even bigger, led by Wal-Mart, now the worlds largest retailer. Wal-Mart is going after the P-stores by offering gas and the supermar¬kets, by offering more grocery items in their superstores.
• Wal-Mart is also driving technology by asking vendor "partners" to use on-package radio frequency identification (RFID) technology for scanning, tracking and inventory control.
• Large traditional retailers will continue to add branded food-courts to their stores or introduce cafe-style menu offerings and gourmet coffees.
Here is a review of some of the trends that are affecting the various institutional/non-com¬mercial market segments.

Front 7

C1 - SG Q6 - Identify the five basic reasons for equipment or supplies purchases.

Back 7

Identify the five basic reasons for equipment or supplies purchases. PAGE 1-13

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1. New Construction
2. Major Remodel
3. Menu Change
4. Energy or Technology Upgrade
5. Replacement

Front 8

C1 - Test Q1 - Name the four characteristics of the Commercial Segment of the foodservice Industry?

Back 8

Name the four characteristics of the Commercial Segment of the foodservice Industry? PAGE 1-3 [on Mid-Term]

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1. National & Regional chains dominate
2. Offer more meal alternatives
3. Menus are geared toward securing repeat business
4. All in business to make a profit

Front 9

C1 - Test Q2 - What are the characteristics of the institutional or non-commercial segment?

Back 9

What are the characteristics of the institutional or non-commercial segment? PAGE 1-3 [on Mid-Term]

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1. generally encompass non-profit organizations
2. provides a supplemental service to the organization
3. profit not a motive
4. at one time: lacked foodservice alternative

Front 10

C1 - Test Q3 - What does NAFEM stand for?

Back 10

What does NAFEM stand for? PAGE 1-13 [on Mid-Term]

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North American Association of Food Equipment Manufacturers