Domain 3 & 4 Questions

How many 5 ounce servings will be available from 9 lbs rw meat with 65% yield? a. 12 b. 14 c. 16 d. 18

9lb * 16 oz (16oz = 1lb) = 144 oz x .65 = 93.6/5 = 19.72

The proper portion size of a dessert item is 1/3 cup. Which scoop should you use? a. #12 b. #8 c. #16 d. #10

a. #12 8oz= 1 cup - 8/3 = 2.667 32/12= 2.667

Processed chopped lettuce costs $.69/#. Whole-head lettuce costs $16.49/50# case. If the head lettuce can be processed in two hours at $5.25/hr for labor, what is the relative value of processed and head lettuce if the yield is 75%? a. $0.69 processed; $0.72 head lettuce b. $0.69 processed; $0.89 head lettuce c. $0.72 processed; $0.69 head lettuce d. $0.72 processed; $0.89 head lettuce

a. $0.69 processed; $0.72 head lettuce Work: Processed lettuce = $0.69/lb (EP) Whole-head lettuce = $16.49/50lb (AP) with 75% yield = 37.5# lettuce yield (EP) (50# x .75) Labor cost = 2 hrs x $5.25 = $10.50 Food cost + Labor cost = $16.49 + $10.50 = $26.99 $26.99/37.5 (EP) = $0.72/lb (EP)

Using the following information, determine the selling price of the meal used to determine the break-even point. Fix cost $100, Variable cost per meal $5, Break-even point 20 meals a. $10 b. $15 c. $5 d. $2.50

a. $10 Formula: BE = FC (fixed cost)/ SP (selling price)- VC (variable cost) Work: 20 (BE) = $100 (FC)/ ? (SP) - $5 (VC) $100/20 = $5 $5 + Variable cost ($5) = $10

Financial data for 1 month is shown. What is the net profit? Cafeteria revenue $119,984 Patient meals revenue $146,250 Catering sales $1850 Food costs $110,234 Labor costs $147,446 Other costs $10,204 a. $200 b. $10,404 c. $167,850 d. $268,084

a. $200 Work: net profit- profit shown after ALL expenses have been deducted from sales. 268,084-267,884 = $200

What is the gross food cost for June using the following information? June 1 inventory $5300 July 1 inventory $2700 Food purchases - month of June $3,150 a. $5,750 b.$3,150 c. $4,900 d. $6,200

a. $5,750 Work: Beginning inventory in June: $5,300 - $2,700 (inventory at beginning of July/end of June) = $2,600 $2,600 total inventory spent + $3,150 food purchases for June = $5,750 total food cost for June

Store frozen fruits and vegetables at: a. 0 - -10'F b. -10 - -20'F c. <32'F d. 0 - 10'F

a. 0 - -10'F

How many minutes are needed to sanitize dishes when washing by hand using chlorine? a. 1 b. 2 c. 3 d. 4

a. 1

To sanitize, immerse dishes in a chemical solution for ___ minute(s): a. 1 b. 2 c. 3 d. 4

a. 1

A recipe requires 1.5 pt of cleaned, sliced strawberries. The yield for strawberries is 91%. One cup of clean, sliced strawberries weights 7 oz. At a minimum, how many pounds of strawberries need to be ordered? a. 1 1/2 b. 1 c. 1 1/4 d. 2

a. 1 1/2 Work: 1.5 pints = 3 cups = 3 x 70z = 21 oz. raw x 91/100 = 21 raw = 23.07 oz/16 =

You are planning the budget for next year. Labor cost will increase by 10%. Food cost will increase by 5%. Operating costs will increase by 2%. This years, sales totaled $1,000,000. Labor costs were 40% of income, food costs was 40%, and operating cost were 20% of income. What is the projected budget? a. 1,064,000 b. 1,640,000 c. 1,840,000 d. 1,170,000

a. 1,064,000 Work: Total yr sales: 1,000, 000 Labor: .40 x 1,000,000 = 400,000 (last yr) x .10 = 40,000 Food: .40 x 1, 000,000 = 400,000 (last yr) x .05 = 20,000 Operating: .20 x 1,000,000 =$200,000(last yr) x .02 = 4,000 Total: (40,000 + 20,000 + 4,000) + 1,000,000 (last yrs) = 1,064,000

It take _____ FTE(s) to fill one 8 hour, 7 day per week position. a. 1.4 b. 1.6 c. 1.8 d. 2

a. 1.4

How many quarts of batter are needed to make 144 muffins using a #12 scoop? a. 12 b. 16 c. 22 d. 6

a. 12 Scoop # = # of scoops/serving you get from 1 Qt So, #12 scoops will give you 12 serving per Qt Work: 144 muffins/12 serving per Qt = 12

What would be the next number on this list with a moving average of 5? 1400, 1200, 1300, 1250, 1350, 1400,1425 a. 1345 b. 1275 c. 1434 d. 1405

a. 1345 Work: 1300 + 1250 + 1350 + 1400 + 1425 = 6725 6725/5 = 1345

If implementing a program costs $3 for each patient and the return is $6 per patient, the cost/benefit ration is: a. 1:2 b. 2:1 c. 1:1 d. 3:1

a. 1:2

The cupcakes served to patients have a 75% acceptance rate. In a hospital where 90% of the 425 patients select their own menus, how many cupcakes are needed? a. 24 dozen b. 18 dozen c. 16 dozen d. 12 dozen

a. 24 dozen 425 x .90 = 382.5 picks their menu 382.5 x .75% acceptance = 286.8 pts liking the cupcakes 286.8 / 12 cupcakes= 23 dozens to make

How many 4 oz. servings can you get from 1 gallon of ice cream? a. 32 b. 26 c. 22 d. 18

a. 32 1G = 128oz 128oz/4oz = 32 servings

A $240 income was generated selling 40 pieces of fish with a raw food cost of $2.00 each. What is the % food cost? a. 33% b. 40% c. 20% d. 10%

a. 33% Work: 40 x $2.00/svg = $80/$240 x 100 = 33% Problem could have also said: Forty entrees of fish cost $2.00 per serving. Total sales for the fish came to $240.00. What was the food cost percentage? *Same procedure would have followed.

The cafeteria serves lunch form 11AM-2:30PM with a seat turnover rate of 1.5/hr. They need to seat 250 customers. How many chairs do they need? a. 48 b. 56 c. 72 d. 125

a. 48 11AM-2:30PM = 3.5hrs total 3.5hrs x 1.5/hr (turnover) = 5.25 250 customers/5.25 = 47.6 or ~48 chairs

The minimum recommended temp for a chemical sanitizer is: a. 75'F b. 140'F c. 100'F d. 170'F

a. 75'F most state and local codes require immersion in chemical solutions for at least 60 secs using water above 75F

When using the ABC inventory classification system, the tightest controls are needed for the: a. A items b. B items c. C items d. A, B, and C items

a. A items

Which of the following has the quickest onset of food-borne illness? a. Staphylococcus aureus b. Clostridium botulinum c. Clostridium perfringens d. Campylobacter jejuni

a. Staphylococcus aureus - 1 - 7 hours after ingestion: nausea, vomiting, pain, diarrhea, NO FEVER.

Which of these work center designs discourages through traffic? a. U-shaped b. back to back parallel c. straight line d. square

a. U-shaped c. U shape- large amount of table surface area but walking in and out adds steps d. parallel and back-to-back parallel - very efficient

The line type of organizational chart shows: a. a direct flow of authority from top to bottom b. authority flows from side to side c. all advisory positions d. informal relationships

a. a direct flow of authority from top to bottom 3. scalar principle- authority and responsibility flow in a direct line vertically from highest to lowest echelons

Quality assurance is: a. a measurement of the quality of care provided to patients b. food service oriented c. control of the distribution and service of food d. control of the budget

a. a measurement of the quality of care provided to patients

A Food Service Director uses a 4 month moveable average to determine how many chicken breasts are needed for August given the number served in April, May, June and July. How would they forecast the need for September? a. add August and delete April b. add August c. add August and delete July d. look at last year's September production tally

a. add August and delete April

Which would be a sentinel event? a. an NPO pt receiving a regular tray b. a low Na pt receiving a regular tray c. a wt reduction pt receiving a regular tray d. a high potassium pt receiving a regular tray

a. an NPO pt receiving a regular tray Sentinel event - is a serious event that requires further investigation each time is occur; undesirable but avoidable events ex. 0% food poising, dish machine area floor is dry 100% -- if one were to happen or not happen- it would be a sentinel event

The Family and Medical Leave Act guarantees: a. an equivalent position with equal benefits and pay status b. the same position you held before you left c. the first open position after you return d. a similar position in a different division

a. an equivalent position with equal benefits and pay status

Formularies are description of: a. approved treatment regimens b. pharmacy drug specifications c. capital budget items d. semi-variable costs

a. approved treatment regimens Formularies: description of approved products that organization would like all personnel to use (saves money.)

The final step in a union dispute is: a. arbitration b. mediation c. injunction d. check-off

a. arbitration

What procedure is barganing and cannot be changed? a. arbitration b. mediation c. an injunction d. collective bargaining

a. arbitration arbitration- hearing to dissolve a dispute during an impasse; decision in usually binding. FINAL step in bargaining.

A food delivery arrived during trayline service. What should the Dietitian do? a. ask the driver to wait b. ask the driver to verify the shipment and sign the invoice c. direct the available security guard to verify the shipment d. stop the trayline service and receive the delivery

a. ask the driver to wait

According to HACCP, which would be the recommendation when preparing mixed dishes that include perishable ingredients? a. chill perishable components separately in small amounts b. combine all components and chill together c. hold completed dish at 120 degrees d. stir occasionally throughout the holding time

a. chill perishable components separately in small amounts

The kitchen layout below is characteristic of which foodservice system? Deck ovens/Range/Tilting skillet/ Refrigerator/Freezer/Preparation counter/ Bulk hot carts/ Bulk cold carts a. commissary b. conventional c. ready-prepared d. assembly-serve

a. commissary Commissary- satellite: centralizes procurement and production; food production (kitchen) and service areas (patients) are in separate facility.

Cost-effectiveness analysis is used to: a. compare two or more alternatives to achieve the same objective b. evaluate direct, indirect benefits c. place a dollar amount on the outcome of the procedure d. calculate a profit margin

a. compare two or more alternatives to achieve the same objective

A strict Muslim would not eat: a. congealed fruit salad b. egg salad c. tuna salad d. citrus fruit salad

a. congealed fruit salad has gelatin!

PERT is a tool that will help you: a. control large projects and calculate the time needed to get the job done b. assign workers to various tasks c. determine productivity levels d. determine the average check

a. control large projects and calculate the time needed to get the job done (PERT - Program Evaluation Technique or aka Critical Path Methods)

Which system is not labor efficient? a. conventional b. vending c. cafeteria d. assembly serve

a. conventional 1. conventional - all preparations done on premises where meals are served. Foods are prepared and served on the same day (immediate service). Adv- more adaptable to individual preferences, menu flex, low distribution costs, less freezer storage needed Dis- uneven stressful workday, productivity lower, high labor costs.

What should be the final consideration in the make-or-buy decision of a product? a. cost analysis b. labor requirements c. storage space available d. personal relationship with supplier

a. cost analysis

Primary considerations in the purchase of foodservice equipment are: a. cost and performance b. safety and versatility c. safety and performance d. cleanability and versatility

a. cost and performance

The primary reason for portion control in food service is: a. cost control b. to standardize serving sizes c. customer satisfaction d. weight reduction diets

a. cost control

According to HACCP, which would be the recommendation when preparing spaghetti and sauce? a. divide the prepared sauce into several small pans before chilling b. rinse spaghetti in cold water before mixing with sauce c. cook the meat thoroughly before mixing with sauce d. stir occasionally throughout the holding time

a. divide the prepared sauce into several small pans before chilling

How do you determine the average check in the cafeteria? a. divide total sales by the number of customers b. divide entrée sales by the number of customers c. divide the number of customers by the total sales d. divide the total sales by the cost of an average priced meal

a. divide total sales by the number of customers

A facility with a labor turnover rate of 50% also experiences numerous equipment malfunctions. Both problems might be resolved through improved: a. employee training b. repair standards c. equipment quality d. ergonomics

a. employee training

A Dietitian who wishes to delegate work to a subordinate should first: a. evaluate employee skills and task difficulty b. give the employee the authority to make decisions c. give the employee the information needed to complete the task d. ensure that the employee has the necessary materials and funds

a. evaluate employee skills and task difficulty

Which item would appear in a capital budget? a. food service equipment b. food cost c. labor cost d. paper supplies

a. food service equipment 3. Capital Budget a. plant facilities, equipment, cost of improvements and repairs. (service, maintenance contracts), expansions, replacements. b. Includes expenditures whose return are expected to last beyond one year (ex. Computer software contract).

Before adding new items to the menu: a. give samples to a few patients and ask for their comments b. ask patients in writing if they would like the new items c. have you managers decide which ones to offer d. ask for employee comments on new suggestions

a. give samples to a few patients and ask for their comments

You recently interviewed a top candidate for an administrative position, and are about to offer him the job. You then learn that he is planning on adopting a child. What should you do? a. hire him b. confront him about the possibility c. do not hire him d. wait two weeks to see if he does adopt the child

a. hire him

A Director from another Department sends you an email regarding construction. This is an example of what kind of communication? a. horizontal b. downward c. straight d. informal

a. horizontal Horizontal- btw depts (nutrition and nursing) ex.

An employee evaluation should be given: a. in a quiet place with privacy b. in the Diet Office c. at the end of the day d. at the beginning of the day

a. in a quiet place with privacy

Freezing will: a. inhibit bacterial growth b. destroy toxins c. destroy bacteria d. destroy enzymes

a. inhibit bacterial growth

Which is an example of an indirect cost? a. insurance b. travel costs c. food d. china

a. insurance Indirect (fixed) costs - not affected by sales volume (# of people served), NOT produces nothing, cannot be changed. Ex. Rent, taxes, interest on dept, insurance, depreciation, Stay fixed within a range of sales volume. 2. Direct, variable, flexible costs - varies directly with changes in sales (revenue); directly involved in service to customer. Ex. China, silver, food, uniforms, laundry, repairs, benefits.

If an employee is not performing well, the first thing to do is to check the: a. job description b. job specification c. job analysis d. work schedule

a. job description Job description- required skills/responsibilities. Matches applicants to job, orientation, training,

Employees of a congregate feeding program serving an Orthodox Jewish community are not allowed to bring food items into the facility. This is related to Jewish dietary laws that state: a. kosher foods should not be allowed to mix with non-kosher foods b. consumption of fruits and vegetables are restricted to the noon meal c. only unleavened bread or matzo products are restricted to the noon meal d. no pork or shellfish are allowed in a kosher kitchen

a. kosher foods should not be allowed to mix with non-kosher foods

Which menu item generates the highest profit? Item Units sold Selling $ Raw food cost Prime cost Lasagna 1500 $3.00 $1.35 $2.00 Veg. Chili 100 $1.25 $0.57 $1.00 Hamburger 400 $2.00 $0.90 $1.50 Enchilada 100 $3.00 $1.14 $1.75 a. lasagna b. vegetarian chili c. hamburger d. enchilada

a. lasagna Work: Lasagna: $3.00 - $2.00 x 1500 = $1500 (answer) Vegetarian chili: $1.25 - $1.00 x 100 = $25 Hamburger: $2.00 - $1.50 x 400 = $200 Enchilada: $3.00 - $1.75 x 100 = $125

A customer who has eaten lunch in the cafeteria becomes ill one hour after eating a chicken sandwich. What should the Dietitian do first? a. listen carefully, take the complaint seriously and conduct an investigation b. accept responsibility and offer a coupon for a complimentary meal c. report the complaint immediately to the risk-management dept. d. ask where the person ate the night before and deny any responsibility

a. listen carefully, take the complaint seriously and conduct an investigation

To implement an efficient staffing plan and adhere to budget constraints, the Dietitian can ensure labor costs are controlled by: a. master schedules b. job descriptions c. compensation changes d. cross-training

a. master schedules master- serve as overall plan, days on and off, vacations, basis for developing weekly schedules

Clostridium perfrinegens is often associated with: a. meat and gravies mixtures in large quantities b. fresh fruits and vegetables c. dairy products held within the danger zone d. uncured cheese

a. meat and gravied mixtures in large quantities

Where should a Class B fire extinguisher be placed? a. near the range b. near the dishmachine c. near the freezer d. near the refrigerator

a. near the range

When trying to cut down on the number of employees on a tray assembly line, evaluate the: a. number of work stations b. amount of idle time c. line speed d. capacity

a. number of work stations

A substitute is legally differentiated from another food by: a. nutrient content b. calorie content c. fat content d. color

a. nutrient content

Hospitals use formularies to: a. obtain volume purchasing discounts b. limit the use of certain products c. develop process charts d. organize departments in a concentric pattern

a. obtain volume purchasing discounts Formularies: description of approved products that organization would like all personnel to use (saves money.)

What method is used when you log in and out movement from the storeroom? a. perpetual inventory b. min-max inventory c. physical inventory d. stage three inventory

a. perpetual inventory Perpetual - running record of balance on hand a. updated each time an item is placed in or removed from storage. Used in large operations. Restricted to dry/frozen storage, bread, produce, milk are not on inventory and are considered direct issues.

When a supervisor says to a subordinate, "Do it because I am asking you to; I'm the boss", they are using what type of power? a. position b. referent c. personal d. incumbent

a. position forcing- "I'm the boss. Do it my way". No argument, may lead to indirect/destructive expression of conflict.

Excess food soil in a dishmachine wash tank will result in foam that interferes with satisfactory dishwashing. The most appropriate corrective action is to: a. pre-rinse dishes before washing b. increase the amount of detergent c. increase water pressure in the wash tank d. drain the wash tank during meals and refill

a. pre-rinse dishes before washing

Sugar and salt act as preservatives because they: a. provide unfavorable osmotic pressure b. prevent microbial contact c. disguise flavors d. reduce the alkalinity

a. provide unfavorable osmotic pressure

The profit margin: a. reflects the portion of sales volume remaining after all bills are paid b. labor costs subtracted from total sales c. indirect costs subtracted from total sales d. direct costs subtracted from total sales

a. reflects the portion of sales volume remaining after all bills are paid Profit margin= most commonly used assessment of overall financial efficiency. Reflects the portion of sales volume remaining after paying all expenses. Net profit (profit after ALL expenses have been paid) Sales dollars (revenue

The profitability of a coffee shop may be determined by calculating the ratio of profit to: a. sales b. labor cost c. liabilities d. indirect costs

a. sales Profit margin= most commonly used assessment of overall financial efficiency. Reflects the portion of sales volume remaining after paying all expenses. Net profit (profit after ALL expenses have been paid) Sales dollars (revenue

A catered lunch is cancelled after the food has been prepared. What should you do? a. sell the meals in the cafeteria at a break-even price b. give meals to kitchen/cafeteria employees c. incorporate the items into the next meal service d. discard the items

a. sell the meals in the cafeteria at a break-even price

A hospital cafeteria that currently services 500 meals at noon must increase service to 800 without adding food production staff. The best action would be: a. simplify the menu b. redesign the kitchen c. rearrange employee work schedules d. replace current equipment with fast-performance equipment

a. simplify the menu

On you r meal rounds you notice that elderly patients are not being fed properly. What is the best solution? a. speak with the Director of Nursing b. discuss it at a discharge planning meeting c. confer with the Nurse's Aide responsible d. assign you Diet Aide to help feed the patient

a. speak with the Director of Nursing

Which law sets the minimum wage? a. the Fair Labor Standards Act b. the National Labor Relations Act c. The Equal Opportunity Act d. The Labor Management Act

a. the Fair Labor Standards Act

What is a formal study to verify that documentation and processes have been followed? a. the audit b. a quality assurance program c. a verification study d. statistical analysis

a. the audit A. audit- formal study that retrospectively monitors performance/to determine if your standards and practices are the same.

Productivity is measured by: a. the number of portions served per hour b. the number of employees working each day c. the number of food deliveries d. the inventory

a. the number of portions served per hour

A decision to fee patients in their rooms, rather than in the cafeteria is based on: a. the philosophy of the institution b. the equipment in the kitchen c. the labor available d. federal regulations

a. the philosophy of the institution

If dishes are not cleaned properly in the dishmachine, the first thing to check is: a. the temperature of the various cycles b. the number of items being serviced in a short time c. the length of time between a meal and dishwashing d. the number of employees assigned to the process

a. the temperature of the various cycles

The best use of performance appraisals is: a. to improve performance b. to motivate the employee c. to weed out the employees who perform poorly d. to reward those who do well

a. to improve performance

The transfer of heat when cooking with an induction burner is the: a. use of electrical magnetic fields to energize the metal cooking surface b. movement of heat through direct contact c. distribution of heat by movement of liquid or vapor d. generation of heat by wave action within an object

a. use of electrical magnetic fields to energize the metal cooking surface

Cost-effectiveness studies: a. use the results of outcome research b. evaluate direct, indirect benefits c. compare costs to benefits d. determine whether the goal is worthwhile in terms of its costs.

a. use the results of outcome research

Costs which are proportionately responsive to changes in volume are: a. variable b. sunk c. hidden d. fixed

a. variable

The best way to prevent the spread of food-borne illness is to: a. wash hands regularly b. cook all foods throughly c. purchase food from trusted vendor d. prepare food shortly before serving

a. wash hands regularly

Dishes are greasy when unloaded form the dishmachine. What should you check first? a. wash temperature b. rinse temperature c. amount of detergent d. amount of rinse agent

a. wash temperature

Quality standards for fruits assure you of: a. wholesomeness b specifications of minimum quality characteristics c. safety from pesticides and residues d. good taste

b specifications of minimum quality characteristics

What is the labor cost per meal? Total food purchased $32,123 Total cafeteria sales $23,231 Total labor expenses $25,790 Meal equivalent factor $2.15 Total patient meals served 1923 a. $1.85 c. $3.98 b. $2.03 d. $4.36

b. $2.03 Work: no. of meals = 23,231/2.15 = 10805 total meals prepared = 10805 + 1923 = 12728 labor cost = 25,790/12728 = 2.026

How much will it cost to prepare these scrambled egg? 25eggs cost of eggs: $0.83/dozen 2 oz. margarine at $2.29/# 2 C. milk at $2.50/G a. $1.47 b. $2.35 c. $1.02 d. $1.79

b. $2.35 Work: $0.83/12 x 25 = $1.72 eggs ($2.29/16) x 2 oz = $0.29 butter ($2.50/16) x 2 cups = $0.31 milk $1.72 + $0.29 + $0.31= $2.32 total

The hospital budget for the first 6 months is set for an 80% occupancy rate. Budget figures for this level are listed below. The second six months will have an occupancy rate of 60%. What would the food cost budget be for the second six months? Food cost $30,000 Labor cost $25,000 Operating costs $24,000 a. $20,000 b. $22,500 c. $30,000 d. $32,000

b. $22,500 30,000/.8 = 37500 37,500x.6= 22500

You have invested in new hardware and software that will reduce the labor hours needed to complete a task. What is the payback period? Hardware $3500 Software $2400 Staff instruction $1000 Labor hrs saved: 6 per week at $20/hr. a. 6 years b. 13 months c. 20 months d. one year

b. 13 months Work: $3500 + $2400 + $1000 = $6900 (total cost) 6 hrs/week x $ 20/hr = $ 120/week saved 6900/120 = 57.5 weeks total (13 months) (52 weeks = 1 yr So, 57.5 weeks - 52 = 5.5 weeks or ~additional 1 month or *To calculate months from weeks, divide by 4.34)

What is the lowest acceptable holding temperature while serving? a. 120'F b. 140'F c. 160'F d. 180'F

b. 140'F

Chicken has a popularity index of 45%. There are 380 total patients, 85% of whom are eating. How many will choose chicken? a. 202 b. 145 c. 196 d. 154

b. 145 Work: 380 patients x .85 = 323 patients eating 323 patients x .45 = 145.3

At what temperature should coffee and items such as thin soups be held for serving? a. 140-160'F b. 180-190'F c. 200-212'F d. over 212'F

b. 180-190'F

Previously cooked hazardous food must be reheated to an internal temperature of 165'F for fifteen seconds within: a. 1 hour b. 2 hours c. 4 hours d. 30 minutes

b. 2 hours

A foodservice uses hamburger patties at an average rate of 6 cases per day. Lead time is 3 days. You want to have a safety supply of 2 cases. You need to order them when the supply drops to ___ cases. a. 18 b. 20 c. 36 d. 45

b. 20 Work: 3days x 6 case/d = 18 18 cases + 2 (safety) = 20

A crate of oranges weighs 45 lbs and holds 128 oranges. How many crates are needed to produce 8 gallons of orange juice? a. 2 b. 3 c. 4 d. 5

b. 3 • 12 oranges = 1qt • 1 gallon = 4 qt • 128 oranges / 12 oranges = 10.66 qt • 10.66 qt/ 4 qt = 2.66 gallons • 8 gallons / 2.66 gallons = 3crates

Forty entrees of fish cost $2.00 per serving. Total sales for the fish came to $240.00. What was the food cost percentage. a. 25% b. 33% c. 50% d. 60%

b. 33% 40entrees x $2.00/svg = $80/$240 x 100 = 33%

What temperature range is recommended for a dairy refrigerator? a. 28-32 degrees b. 36-40 degrees c. 45-50 degrees d. 55-60 degrees

b. 36-40 degrees

In a hospital with 300 patients, it take 14 minutes to prepare one meal. How many FTE's are needed per week? a. 12 b. 37 c. 46 d. 10

b. 37 *FTE/Week = labor hours worked per week/ 40 hour normal work load Work: 300 x 3 meals/day x 7 days/week = 6,300 meals 6,300 meals x 14min/meal = 88,200 mins 88,200 minutes /60 = 1,470 total labor hrs 1470/40 = 36.75 FTE's

Employees Work hrs/Week Dietitian 40 Nurse 40 Doctor 30 Diet aides 20 Secretary 20 Clerk 10 How many FTE's are in the above operation? a. 2.0 b. 4.0 c. 6.0 d. 8.0

b. 4.0 Work: (40 + 40 + 30 + 20 + 20 + 10)/40 = 4

The maximum number of calories per serving in a product labeled "low calorie" is: a. 20 b. 40 c. 60 d. 80

b. 40

How wide should an aisle be for two people with a mobile cart to move through? a. 40" b. 50" c. 60" d. 72"

b. 50" lane with >1 person or where mobile equipment passes throgh = 48-52"

Entrée # servings food cost/serving pot roast 70 $1.50 chicken stew 30 .75 spaghetti 40 .60 What is the popularity index for the pot roast? a. 40% c. 60% b. 50% d. 70%

b. 50% Formula: # of servings of an item/ total # of servings of all items in that category that day Work: 70 services pot roast/140 total serving (sum of all entrees) = 0.5 x 100 = 50%

Which of the following types of menus would be most appropriate for a new acute-care facility with an expected length of stay of 2 days? a. static b. 7 day cycle c. 14 day cycle d. 21 day cycle

b. 7 day cycle

The most appropriate temperature for a sanitizing solution is: a. 50'F b. 79'F c. 90'F d. 140'F

b. 79'F Chlorine sanitizing solutions should be at a minimum temperature of 75°F.

The use of a sugar substitute is regulated by: a. NIH b. FDA c. WHO d. FTC

b. FDA

Adulterated food is regulated by the... a. HHS b. FDA under the Food, Drug, Cosmetic Act c. Department of Commerce d. USDA

b. FDA under the Food, Drug, Cosmetic Act prohibits adulteration - lowering quality by mixing or substituting substances.

How much water should be available per person per day in a disaster? a. One gallon for two days b. One gallon for a minimum of 3 days c. One gallon for a minimum of 1 week d. One gallon for a maximum of two days

b. One gallon for a minimum of 3 days

Which of the following would be used to analyze tray line accuracy? a. Gantt chart b. Process control chart c. Cause and effect diagram d. Break-even analysis

b. Process control chart The control chart is a graph used to study how a process changes over time. Data are plotted in time order. A control chart always has a central line for the average, an upper line for the upper control limit and a lower line for the lower control limit.

If you increase the size of the kitchen, what effect will there be on worker efficiency? a. an increase b. a decrease c. no change d. depends on the menu

b. a decrease (more steps)

You are involved in planning a prospectus. This is: a. measuring the size of all food service equipment b. a planning guide for a kitchen c. how to arrange the dairy box d. how to document nutrition care

b. a planning guide for a kitchen prospectus - a printed document that advertises or describes a school, commercial enterprise, forthcoming book, etc., in order to attract or inform clients, members, buyers, or investors.

Which would be a sentinel event? a. a meat slicer left with the blade unguarded b. a wet floor near the dishmachine c. an unclean can opener d. MSDA sheets not posted

b. a wet floor near the dishmachine Sentinel event - is a serious event that requires further investigation each time is occur; undesirable but avoidable events ex. 0% food poising, dish machine area floor is dry 100% -- if one were to happen or not happen- it would be a sentinel event

A Dietitian's documents their work on time. This is an example of: a. responsibility b. accountability c. courtesy d. good time management

b. accountability

What is the best example of delegation? a. tell the employee what to do b. allow the employee to change procedures to achieve desired outcomes c. require the employee to provide daily progress reports d. select an employee who is interested in management

b. allow the employee to change procedures to achieve desired outcomes Delegation is the distribution of work to qualified people. Manager must have clear understanding of what they want done.

Which production system has the smallest production area? a. cook-chill b. assembly-serve c. conventional d. commissary-satellite

b. assembly-serve

The report presenting the financial condition of an organization as of a particular date is a: a. budget b. balance sheet c. income statement d. funds flow sheet

b. balance sheet Balance sheet- shows financial condition as of a particular date.

Several pt receiving pureed foods at the ling term care facility have developed salmonella infections. They most likely cause is: a. pots and pans were washed and left to air dry b. blender was washed in warm soapy water c. the canned pureed meat was stored at 70 degrees d. the eggs from breakfast were held on the hot line at 165 degrees

b. blender was washed in warm soapy water

Traditional diets of Asian population in the U.S. are low in: a. iron b. calcium c. vitamin C d. essential fatty acids

b. calcium

If the chlorine solution in the dishmachine is not working properly, the first action should be: a. change to quaternary ammonia b. check for concentration and temperature of the solution c. use disposable dishes d. change to an iodine solution

b. check for concentration and temperature of the solution

Which of the following is an outcome indicator? a. inventories are recorded weekly b. clients are satisfied with the meals provided c. assessments are recorded within 24 hours of admission d. diagnoses are recorded within the PES statement

b. clients are satisfied with the meals provided

What method of food service is used when one school delivers meals to another? a. ready-prepared b. commissary-satellite c. assembly serve d. cook-chill

b. commissary-satellite

You are hired by a health club to develop a weigh-control program. There are at least two other similar programs in the area. To determine the potential success of this new program first: a. develop promotional materials b. conduct a market analysis c. analyze the success of existing programs d. discuss the idea with other Dietitians

b. conduct a market analysis

Which of the following tools would be best in determining consumption of vegetables in a high school? a. 24 hr dietary recall records b. conduct plate waste studies c. conduct focus group with students d. track school cafeteria sales records

b. conduct plate waste studies

You are the Food service Director and have received a not saying that last night's meat delivery had been improperly handled by two employees. Your first action is to: a. contact the delivery driver to see how the meat was delivered b. contact the two employees responsible for handling the meat c. inspect the meat for color and odor d. have the meat cooked immediately

b. contact the two employees responsible for handling the meat

The kitchen layout below is characteristic of which foodservice system? Deck ovens/ Range/ Tilting skillet/ Refrigerator/ Freezer/ Preparation counter/ Meal assembly/ Delivery carts a. commissary b. conventional c. ready-prepared d. assembly-serve

b. conventional 1. conventional - all preparations done on premises where meals are served. Foods are prepared and served on the same day (immediate service).

The process of comparing a program's benefits to net savings is called: a. cost-effectiveness analysis b. cost-benefit analysis c. formative evaluation d. program evaluation

b. cost-benefit analysis Cost benefit studies- is it worth while to complete this project?

When cleaning ____, use chlorine or quaternary ammonia. a. laundry b. countertops c. oven d. floors

b. countertops

Which of the following is an outcome indicator? a. freezer temperature are recorded daily b. customers are satisfied with the meals c. tube feeding bags and sets are changed every 24 hours d. food allergies are documented in the medical record

b. customers are satisfied with the meals

Which piece of food service equipment is the least energy efficient? a. convection oven b. deck oven c. steam-jacketed kettle d. rotary oven

b. deck oven

You are preparing dinner for a 500 bed facility. The menu includes roast beef, mashed potatoes and carrots. Which equipment is best suited for this task? a. a convection oven and a tilting braising pan b. deck ovens and pressure steamers c. a microwave oven and a trunion kettle d. a rotary oven and a steamer

b. deck ovens and pressure steamers

When switching from a conventional oven to a convection oven, a. increase the temperature by 15 degrees b. decrease the temp by 25 degrees c. increase the temp by 12 degrees d. decrease the temp by 5 degrees

b. decrease the temp by 25 degrees

Which is a good method of food handling? a. sanitize raw food before preparation b. defrost frozen food in the refrigerator c. refrigerate raw food at 48'F d. thaw frozen food quickly under running hot water

b. defrost frozen food in the refrigerator

The purpose of outcomes research is to: a. determine the best approach to solving a problem b. determine the most cost-effective way to solve a problem c. determine the most productive outcome d. determine the best outcome desired

b. determine the most cost-effective way to solve a problem

Beef stew has been unrefrigerated for 4 hours after preparation. What should you do? a. reheat it to 140'F and refrigerate it in a shallow pan b. discard the stew c. reheat it to 165'F and refrigerate it d. refrigerate the stew in shallow pans

b. discard the stew

You are a supervision Dietitian and are very satisfied with one of you Diet Aides who works very hard. One year after hiring her, you realize the information on her application wasn't true. What should you do? a. say nothing and ignore it b. discuss it with her one on one in your office c. inform human resources about the situation d. fire her

b. discuss it with her one on one in your office

The most important critical control point to monitor in the preparation and service of canned cream soup is the temperature: a. at delivery b. during steam table holding c. of storage d. during end-point cooking

b. during steam table holding c. Critical Control Points (CCP) - points in food service where a loss of control would result in an unacceptable safety risk. Ex. Holding temp of canned cream soup, time and end-point cooking temp for foods.

The human relations theory of management stresses: a. tasks, structure and authority b. employee's needs c. direct control by management d. management's needs

b. employee's needs HUMAN RELATIONS (BEHAVIORAL) THEORY Uses behavior sciences, employees participate, improves morale and productivity. Theory Z- (ouchi)- the value of the company is the people (loyalty) everyone who will be affected by a decision should help make it. (consensus decision making)

A food service manager who supervises 35 employees has a problem with discipline and increased absenteeism. Why? a. decreased unity among managers b. excessive span of control c. decreased unity of control d. excessive unity of command

b. excessive span of control Span of control- # of individuals or dept. under the direction of ONE individual

In work simplification, which of the following tools is helpful? a. labor turnover rate b. flow chart c. meals per labor minute d. meals per labor hour

b. flow chart . flow chart - shows steps the work must take, their sequences, the relation of working units to each other. Typical food service flowchart design - little cross traffic and no backtracking FIRST STEP IN PLANNING, USE PAPER AND FLOW CHART

The food service supervisor should carefully monitor a cook-chill production because of concerns about: a. work simplification techniques b. food safety c. portion control d. product acceptability

b. food safety

Which of the following must be included when preparing a budget? a. controlling expenses b. forecasting revenue c. controlling labor cost d. proper cash control

b. forecasting revenue

Five pounds of pressure creates a temperature that is ___ the boiling point of water. a. less than b. greater than c. equal to d. twice

b. greater than 2. pressure cooker can be used to can LOW ACID vegetables because it reach a temp higher than 212 F.

Propionate is used in foods to: a. enhance flavor b. increase shelf life by inhibiting mold c. thicken d. retain color

b. increase shelf life by inhibiting mold

Which method of buying includes contacting several vendors to obtain price quotes and placing orders? a. prime vendor b. informal c. formal d. contract

b. informal Informal - open market- small orders quickly. a. buyer requests quotes on specific items for specific amounts and qualities from one or more sources of supply. Contact made by phone. Place order after considering price, quality, delivery.

When a manager update the Director about activities occurring on the patient trayline, he is demonstrating which managerial role? a. interpersonal b. informational c. technical d. decisional

b. informational Informational- Find and share info. a. monitor role- constantly searching for info to become more effective. b. disseminator- transmits info to subordinates c. spokesman- transmits info to people inside and outside

Which of the following is most important in determining the space required for a food production unit in a new facility? a. number of hours the foodservice will be operating b. market form of foods purchased c. number of foodservice employees d. length of menu cycle

b. market form of foods purchased

Where is the most efficient place to locate the refrigerator and the freezer? a. close to the receiving dock b. near the production area c. close to the serving line d. away from cooked food service

b. near the production line

A 50 bed hospital has limited kitchen space for refrigeration, dry storage and food production. The most appropriate type of menu is: a. restaurant style b. nonselective c. selective d. single-use

b. nonselective

A Dietitian who is developing policies and procedures for nourishment distribution and service should first: a. evaluate the nourishment distribution schedule b. note how nourishments are being distributed and served c. assign the foodservice supervisor the task of gathering data d. review policies and procedure manuals from other facilities

b. note how nourishments are being distributed and served

Which of the following kitchen layouts will help prevent other employees from walking through the cook's work area? a. plan each work center with its own supply storage areas b. plan work aisles separate form traffic aisles c. position work centers adjacent to the appropriate point of service d. design aisles wide enough to accommodate both

b. plan work aisles separate form traffic aisles

Management by objectives refers to a management process which employs: a. periodic, preplanned, broad objectives b. precise, measurable objectives c. determination of goals by department superiors d. objectives of instruction set by top management

b. precise, measurable objectives

The first control in the receiving process is: a. the invoice b. purchase order c. list of items prepared by the vendor d. receipt of items prepared by the vendor

b. purchase order Receiving procedures: Purchase Order (PO) first control in receiving process.

Which of the following is least valuable in a specification? a. grade and brand b. quality tolerance limits c. count per container or number per pound d. the unit on which price will be based

b. quality tolerance limits

If you are working on a cost benefit analysis you would: a. record the number of patient complaints b. record the number of hours the Dietitian spent providing nutrition education c. record the number of clients who were satisfied with the education provided d. keep a record of all who failed to attend

b. record the number of hours the Dietitian spent providing nutrition education

What would you do if an employee does not wash pots as required? a. fire her b. reeducate her as to proper procedures and provide follow-up c. take the job away from the employee d. discipline the employee

b. reeducate her as to proper procedures and provide follow-up

If there is an increase in input and output, productivity will: a. increase b. remain constant c. decrease d. modulate

b. remain constant

Six sigma improves quality by: a. reducing waste b. removing defects and their causes c. decreasing labor minutes d. reorganizing workflow

b. removing defects and their causes 5. Six Sigma - data-driven approach for improving quality by removing defects and their causes. Sigma statistical unit of measurement used to define standard deviation. Achieving Six Sigma (6 standard deviations from the mean) means there is very little variation in the process. Helps organizations focus on developing and delivering near-perfect products and services. If you can determine how many errors occur in a process, you can systematically determine how to eliminate them and get as close to 0 as possible. DIMAC approach: define,

What is the major reason for installing automated equipment? a. easier to use b. rising labor cost c. easier to clean d. greater flexibility

b. rising labor cost

Spaghetti sauce prepared on Monday is to be served on Wednesday. What should you recommend to the cook? a. cool the sauce and store it in a deep pan b. store the sauce in shallow pans in the refrigerator c. store the sauce in a deep pan in the refrigerator quickly d. cool completely on the counter, then refrigerate

b. store the sauce in shallow pans in the refrigerator cool food in shallow pans.

The National Sanitation Foundation standard for equipment construction that is most related to microbiological food safety requires that: a. outside corners are bull-nosed b. surfaces do not have open seams or cracks c. equipment surfaces are without sharp edges d. bolts are securely fastened

b. surfaces do not have open seams or cracks

You teach food service workers about pot-washing temperatures. How do you know if the workers then follow the rules? a. ask them to repeat the rules b. test the water temperature at frequent intervals c. ask them to write down the guidelines d. check to see if the pots are clean

b. test the water temperature at frequent intervals

To find out about the new regulations developed by the FDA you would check: a. the Congressional Record b. the Federal Register c. current newspapers d. the Congressional Index

b. the Federal Register

What is not shown on an organizational chart? a. relationships of positions to one another b. the degree of authority and informal relationships c. advisory responsibilities d. lines of communication

b. the degree of authority and informal relationships

A component of the DRI's is the EAR which is used: a. to assess the nutrient adequacy of an individual b. to assess the nutrient adequacy of a population c. when evidence is not available to calculate an RDA d. to reduce the risk of adverse health effects from overconsumption

b. to assess the nutrient adequacy of a population

If the temperature on the dishmachine rinse cycle is 135'F, you should: a. add additional sanitizer b. use paper products until the problem has been resolved c. nothing - that is the proper temp d. increase the length of the rinse cycle

b. use paper products until the problem has been resolved Proper Wash temp: Between 140-160'F rinse - 170-180

According to Chinese beliefs, foods and herbs that may be used to treat illness are grouped as: a. yin (bright, hot)/yang (dark, cold) b. yin (dark, cold)/Yang (bright, hot) c. action/maintenance d. harmful/beneficial

b. yin (dark, cold)/Yang (bright, hot)

The employee turnover rate refers to the following: a. total replacement employees divided by average work force b. % of turnover rate divided by number of replacements c. # employees terminated and replaced divided by total number of positions d. # total positions divided by number part-time employees

c. # employees terminated and replaced divided by total number of positions

An 8# roast beef cost $2.79/lb. The edible portion is 65%. What is the AP price of the roast? a. $21.19 b. $22.00 c. $22.32 d. $23.04

c. $22.32 *Asking for the AP price, NOT EP price So, AP price = 8# roast beef x $2.79/lb. = $22.32

Using the following data, the average check for September is: Total revenue: $909,009 Net income: $173,010 FTE's: 27.9 Number of customers: 32,613 a. $5.30 b. $6.29 c. $27.87 d. $33.04

c. $27.87 Work: $909,009 (Total revenue)/ 32,613 (# customers) = $27.87

If you purchase an oven for $10,000. It is expected to last 10 years, after which it can be sold for $3,000. What is its depreciation cost each year? a. $2,000 b. $1,500 c. $700 d. $500

c. $700 Work: 10,000 - 3,000 = 7,000 7,000/10 years = $700

If the productivity goal for a patient tray assembly unit is 4 trays per minute, the unit should be able to assemble approximately 350 trays in: a. 1 hour b. 1 hour 15 minutes c. 1 hour 30 minutes d. 1 hour 45 minutes

c. 1 hour 30 minutes Work: 4 trays in 1 min 1 tray in 1/4 min 350 trays in 350/4 mins = 87.5 (1hr 27.5mins)

The #12 scoop measures: a. 1/4 C b. 1/2 C c. 1/3 C d. 1 C

c. 1/3 C or 2.7oz

How many actual relief employees are needed to cover 20 full-time employee? a. 12 b. 15 c. 11 d. 8

c. 11 Work: 20 x 0.55 = 11 Another way:*Appox. 1.55 employees are necessary for everyday coverage of full time positions 20 full-time employee x 1.55 = 31 31 total works needs - 20 full time = 11 relief employees

Based on an 8hr day, the number of hours worked was 32,567 per year. The total number of hours paid was 36,341 per year. Calculate the number of productive FTE's. a. 2.27 b. 17.47 c. 15.66 d. 28.80

c. 15.66 32567/2080 = 15.66

Based on an 8hr day, the number of hours worked was 55,267 per year. The total number of hours paid was 59,995 per year. Calculate the number of productive FTE's. a. 2.27 b. 18.90 c. 26.60 d. 28.80

c. 26.60 Work: 55,267/2080 = 26.60 (FTE/YEAR = Labor hours worked that year/2080 2080 = 40hrs week x 52 weeks a year)

What is the benefit: cost ration of a program intervention that cost $1,890,000 if the savings as a result of the program were $5.67 million? 5,067,000 a. 1:1 b. 2:1 c. 3: 1 d. 1:3

c. 3: 1 Work: 5.67 mil/1.89 mil = 3:1

There are seven foodservice employees in the tray assembly unit. The patient census is 350. If 1 1/2 hours of assembly time is allowed, a feasible productivity goal for the unit is to assemble how many trays per minute? a. 2 b. 3 c. 4 d. 5

c. 4 90mis = 1.5 hour 350/90mins = 3.8

A baker makes a batch of cookies in 18 minutes. What is the maximum number of batches he can make in 2 hours? a. 4 b. 5 c. 6 d. 7

c. 6 Work: 2hr x 60min/hr = 120 minutes total 120 minutes/18 per batch = 6.6 total batches

During an interview, which of the following can you ask? a. Do you have a car? b. How ill you get to work? c. Can you get to work on time without any problems? d. Do you own a car?

c. Can you get to work on time without any problems?

In interstate shipping of shellfish is monitored by the: a. USDA b. HHS c. FDA d. FTC

c. FDA

Which group is responsible for nutritional labeling? a. USDA b. US Dept. of Commerce c. FDA d. UPI

c. FDA FDA- regulates nutrient composition of label and ensure safety of foods. c. FDA (Food and Drug Administration) Center for Food Safety and Applied Nutrition (CFSAN) a. Food, Drug, Cosmetic Act (law) - covers all interstate (domestic and imported) food EXCEPT meat, fish, poultry eggs. - inspect food processing factories, raw materials, labeling - inspection of egg substitutes and imitation eggs - monitors INTERSTATE shipping of SHELLFISH - prohibits adulteration - lowering quality by mixing or substituting substances. - prohibits misbranding- use of deceitful or unfair labeling - additives FDA controls any food labeled "imitation" or "substitute"

What may be asked during an interview? a. Do you own or rent your home? b. Of what country are you a citizen? c. Have you worked at the company under a different name? d. Will you list all organizations, clubs and lodges to which you belong?

c. Have you worked at the company under a different name?

Preventing a listeria monocytogenes outbreak requires special care because: a. it is insensitive to light b. it is sensitive to low temperatures c. it is able to grow at temperatures of 34-113 F d. it is able to grow at temperatures of 140-140F

c. It is able to grow at temperatures of 34-113 degrees F

If dishes come out of the dishmachine with water spots: a. use more detergent b. add a drying agent to the wash cycle c. add a drying agent to the rinse cycle d. use less detergent

c. add a drying agent to the rinse cycle

A meat slicer should be cleaned: a. at the end of each day b. at the end of each shirt c. after each use d. after each meal

c. after each use

Which is an example of line authority? a. a part time consultant for WIC b. consulting Dietitian for an outpatient department c. an administrative Dietitian in a 600 bed hospital d. a consulting Dietitian for a nursing home

c. an administrative Dietitian in a 600 bed hospital

Which additive improves crispness in vegetables? a. BHA b. BHT c. calcium d. pectin

c. calcium Calcium compounds are additives used as humectants, retain moisture, increase firmness, tenderness

Results of a patient food satisfaction survey indicate that patients think servings are too large. The Dietitian should first: a. conduct a plate waste survey b. reduce the serving size c. check the serving utensils on the line d. review regulations concerning nutrient requirements

c. check the serving utensils on the line

Underwriters Laboratory does which of the following? a. inspects facilities for safety b. inspects facilities for cleanliness c. checks safety of electrical equipment d. inspects gas equipment

c. checks safety of electrical equipment

Which of the following has a slow onset and is anaerobic? a. staphylococcus aureus b. clostridium perfringens c. clostridium botulinum d. salmonella

c. clostridium botulinum

How does a new supervisor gain respect? a. show employees different ways to do their job b. work with a different employee each day c. communicate regularly with them to keep them informed d. smile a lot

c. communicate regularly with them to keep them informed

A dietitian ordering canned goods can be assured of a reliable product if they: a. buy directly for the manufacturer b. accept the most reasonable bid c. conduct a can cutting analysis d. buy the same brand, grade, size as the last time

c. conduct a can cutting analysis

The management function in which performance is measured and corrective action is taken to ensure accomplishment of an organization goal is know as: a. planning b. directing c. controlling d. organizing

c. controlling Controlling and Evaluating- measure present performance against standard performance. Determine if goal is reached. ON-GOING PROCESS. Shows strength/weakness, solves problem. STEPS:

Methylene is added to some types of coffee to: a. retain the flavor b. retain the color c. decaffeinate it d. destroy the bacteria

c. decaffeinate it

The food service director who wants to hire a dietitian should first: a. publish a job listing in the Journal of the Academy of Nutrition b. screen potential applicants to determine who has an RD credential c. develop a job description and specification for the position d. review dietitian's resumes on file

c. develop a job description and specification for the position

The span of control refers to the number of: a. supervisors b. part-time employees c. employees under the direction of one person d. staff positions

c. employees under the direction of one person Span of control- # of individuals or dept. under the direction of ONE individual

Why are mono-and di-glycerides added to the shortening used in cakes? a. increase spreadability b. thickeners c. emulsifiers d. coloring agents

c. emulsifiers

A supervising Dietitian who wishes to delegate specific responsibilities should first: a. organize a task force b. check the production schedule c. establish expected outcomes d. establish expected time frames to accomplish the tasks

c. establish expected outcomes

If you are concerned that the receiver is not accurately checking incoming stock, you should: a. begin purchasing by bid b. use a prime vendor c. implement blind receiving d. conduct random checks of food cases

c. implement blind receiving

The primary goal of outcomes research in a health care setting is to: a. decrease healthcare costs b. increase cost-effectiveness c. improve the quality of services offered d. give the facility a competitive advantage

c. improve the quality of services offered

A talented catering employee is always requested by customers, but the employee is frequently absent. The manager should: a. give the employee multiple warnings b. ignore the employee's absences c. initiate progressive disciplinary procedures d. require a physician's statement after each absence

c. initiate progressive disciplinary procedures

A flexible monthly-budget would be recommended for a hospital which: a. expects no change in expenses or revenue b. expects to be at 90% occupancy c. is planning to close some of its wings for renovation for three months d. has less than 100 employees

c. is planning to close some of its wings for renovation for three months 4. Flexible budget- adjusted to various level of operation with varying levels of sales/revenue through year (changes in pt count) a. gives $ range LOW to HIGH level

Which of the following best describes a cash-flow budget? a. it outlines the assets b. it outlines expenditures and assets c. it is an estimate of income and expenditures over time d. it compares assets to liabilities

c. it is an estimate of income and expenditures over time

A foodservice is being converted from a conventional system to a ready-prepared system. The Dietitian should first consider the adequacy of the: a. steam table space b. dry storage space c. low-temperature storage capacity d. oven capacity

c. low-temperature storage capacity

What is the best way to prevent contamination of food? a. freeze it b. freeze it in sterile packages c. make employee wash hands frequently d. wash countertops regularly with sanitizing agents

c. make employee wash hands frequently

What should you do if you believe theft is occurring in the storeroom? a. install a video camera b. lock the storeroom c. make everyone sign in and out of the storeroom d. limit access to certain hours of the day

c. make everyone sign in and out of the storeroom

A press conference announcing you new business is a. advertising b. networking c. media promotion d. personal selling

c. media promotion

What is not found in a standardized recipe? a. seasonings to be included in the recipe b. time and temperature of cooking c. mixing bowls, measuring spoons d. amounts of ingredients to include

c. mixing bowls, measuring spoons

One of the most important strategies a Dietitian may use to evaluate quality patient care is to: a. determine criteria for consultation b. monitor treatment for a nutrition problem c. periodically assess the outcomes of nutrition therapy d. assign individuals responsibility for monitoring activities

c. periodically assess the outcomes of nutrition therapy

Which term relates to scientific management? a. psychological b. intellectual c. physical d. sociological

c. physical (Scientific management focuses on physical aspects of the Job)

The major function of management is: a. forecasting b. actuating c. planning d. organizing

c. planning

Management's basic function is: a. controlling b. directing c. planning d. evaluating

c. planning Function of Management: Plan, organize, staff, direct, control/evaluate.

A tactic that increase the sale of services through public is known as: a. pricing b. targeting c. promotion d. segmentation

c. promotion

Publicity is a component of which part of the marketing mix? a. product b. place c. promotion d. price

c. promotion 1. Product- good, service, idea 2. Place- where it is offered 3. Price 4. Promotion- increase or renew awareness, short term - Publicity, news releases- info about your product sent to media, radio

You are asked to develop quality control guidelines for receiving purchased foods. The most important guideline would be: a. proper counts of the foods received b. proper weights of the foods received c. proper temperatures of the foods received d. accurate prices on the invoice

c. proper temperatures of the foods received

Appearance, taste and texture are considered: a. quantity control b. safety control c. quality control d. production control

c. quality control

Which of the following would reduce direct expenses in foodservice? a. increase selling price b. reduce rent c. reduce food costs d. increase part-time labor

c. reduce food costs

Illness due to Bacillus cereus is due to contaminated: a. dairy products b. eggs c. rice products and starchy food d. fruit

c. rice products and starchy food

OSHA requires documentation on the use of the following: a. latex gloves b. respiratory masks c. safety goggles d. hairnets

c. safety goggles

Use separate cutting boards for raw chicken and vegetables to avoid illness due to: a. clostridium botulinum b. clostridium perfringens c. salmonella d. streptococcus

c. salmonella

What is the most important reason for a microwave oven in food service? a. saves energy b. saves money c. saves time d. saves cleanup

c. saves time

An employee consistently calls in sick the day before a holiday. His Supervisor should: a. discuss this with other managers b. telephone the employee to verify the illness c. schedule a counseling session with him d. file a letter of concern with the employee relation department

c. schedule a counseling session with him

How do you convince Administration that a former nutrition program should be reinstated? a. show that 95% of patients enjoyed the program b. show that 85% of those who attended came to all sessions c. show that 75% of those who attended had fewer hospital stays d. show that only 10% felt the program was not worthwhile

c. show that 75% of those who attended had fewer hospital stays

The hospital foodservice dept. has developed several high quality, sugar-free desserts that are identified as unique to the dept. This product represents what type of branding? a. manufacturer b. retail item c. signature d. specific

c. signature

Psychographic marketing includes the following categories: a. age, gender, race, education b. urban, suburban, cultural values c. social class, lifestyles, motive behind purchase d. income, education

c. social class, lifestyles, motive behind purchase

An employee consistently calls in sick the day before a holiday. His Supervisor should: a. discuss this with other managers b. telephone the employee to verify the illness c. speak with the employee about the reasons for the absence d. note the issue in his personnel record

c. speak with the employee about the reasons for the absence

Which of the following extinguishers is best to use on a grease fire? a. triangle symbol b. circle symbol c. square symbol d. inverted triangle symbol

c. square symbol 3. Fire Safety - fires release carbon monoxide CO a. Class A - (symbol) - ordinary combustible materials, wood, paper, cloth. b. Class B - (symbol) - flammable liquids, gases, greases (typically found in food service) c. Class C - (symbol) - live electrical fires

Four hours after eating you develop nausea and diarrhea without fever. The cause may be: a. streptococcus b. clostridium botulinum c. staphylococcus aureus d. clostridium perfringens

c. staphylococcus aureus Staphylococcus Aureus - grows best in 70-97F - Found in humans- nose, hands, intestines, cuts, sores - enters through handling or contact with contaminated surface. - Not destroyed by cooking. Reheated foods, high in protein, meat, poultry, eggs, milk products, stuffing, prepared salads. - 1 - 7 hours after ingestion: nausea, vomiting, pain, diarrhea, NO FEVER. - avoid - wash hands, chill food quickly, cool food in shallow pans.

The cleanliness of on-line steam is not an issue when purchasing a: a. convection steamer b. combination oven c. steam-jacketed kettle d. compartment steamer

c. steam-jacketed kettle NOTE: Steak on a GRILL or meat BRAISING in a steam-jacketed kettle uses both conduction and radiation.

A pan of au gratin potatoes has been cooked to an endpoint temperature of 140'F. Serving is scheduled to begin in 10 minutes. You should: a. delay serving until the potatoes are done b. begin service without the potatoes and deliver them when done c. substitute mashed potatoes until the au gratin are done d. complete the cooking process in the hot holding unit

c. substitute mashed potatoes until the au gratin are done

Which would be the best tool for rating food in a pediatric hospital? a. the triangle test b. paired comparison test c. the facial hedonic scale d. the paired preference test

c. the facial hedonic scale

A hospital administrator would be most concerned with: a. the increase in the number of elderly admissions b. the increasing growth of outpatient services c. the increase in patient's length of stay d. the increase in diabetic admissions

c. the increase in patient's length of stay

Equipment purchases depend on: a. the budget b. what the cooks want c. the menu d. the type of facility

c. the menu

Which process results in creative, prioritized decision-making? a. a focus group b. the Delphi technique c. the nominal group technique d. operational analysis

c. the nominal group technique Nominal group technique= Delbecq (generate innovative, creative ideas) Problem solving technique. 1. more structure and controlled than ordinary brainstorming group 2. authoritative leader, controlled interactions, closely focused goals, ridged enforced procedures, responses strictly controlled by leader. 3. often sit in horseshoe formation: silent generation of ideas by participants. 4. round robin reporting- leader record ideas 5. group RANKS items in priority order; vote for final decision.

The dishwasher temperatures are as follows: pre-wash 140'F, wash 150'F, rinse 200'F. You should: a. turn up the rinse temperature b. turn down the pre-wash temperature c. turn down the rinse temperature d. do nothing, they are fine

c. turn down the rinse temperature Pre-rinse/Pre-wash: 110-140'F Wash: 140-160'F Rinse: 170-180'F

You are conduction a nutrient analysis of a recipe that uses 10# of 80/20 raw beef. To ensure analysis accuracy: a. use data for the "pre-portion" cooked ground beef b. use data for the "edible portion" weight of the raw ground beef c. use data for the "edible portion" weight of the cooked ground beef d. cooking and draining the ground beef, weighing the fat, then reducing the quantity of beef in the recipe by this amount

c. use data for the "edible portion" weight of the cooked ground beef

To increase the number of patrons served in the cafeteria during the lunch meal: a. increase the number of cafeteria employees b. add a second tray line c. use the scramble system d. add another cashier

c. use the scramble system hollow square, free-flow, scramble (feeds large amount of people about 25/min once they learn the routine. Used with repeat customers (employee or school cafeteria) if the scramble is too slow, add food stations.

The efficiency of a foodservice employee is increased if the work center is designed to allow the employee to: a. sit and reach b. stand and reach c. use two hands d. use zigzag motions

c. use two hands

Which is the best way to maximize meat storage? a. cut the meat into small pieces b. store it in oxygen in packages c. vacuum-packaged in oxygen -impermeable film d. pack it in oxygen-permeable film

c. vacuum-packaged in oxygen -impermeable film

To reduce the budget, first look at: a. menu costs b. fixed costs c. variable costs d. semi-variable costs

c. variable costs

The raw food cost of an item is $1.12 per serving. What is the hidden cost? a. $.10 b. $.07 c. $.13 d. $.11

d. $.11 Work: $1.12 x .10 = $0.11

Using the factor method, determine the selling price using the data below. raw food cost $3.14; prepared food cost $5.21 labor cost $3. 39; overhead cost $1.12; factor 3.37 a. $6.40 b. $7.84 c. $8.10 d. $10.58

d. $10.58 Work: 3.14 (raw food cost) x 3.37 (factor)=$10.58

DRG's (Diagnosis-Related Group) allow $1600 for an appendectomy with a 4 day stay. The patient is released in 3 days. The hospital will receive: a. $1200 b. $800 c. $2000 d. $16oo

d. $16oo

What is the labor cost for 4 weeks if you have 5.5 FTEs earning $20 per hour? a. $4400 b. $12000 c. $14500 d. $17600

d. $17600 40 hrs x 4 wks = 160 hours 160 hrs x 20$ = 3,200 $ total 3,200 $ x 5.5 FTE = 17,600 $

You find out that next year's budget will change by the following: 10% increase in labor cost; 5% increase in food cost; 2% increase in overhead. What will the total budget be if the following info is from the current year? Labor costs $100,000 Food cost $100,000 Overhead cost $40,000 a. $156,800 b. $234,800 c. $267,000 d. $255,800

d. $255,800 Work: - Labor costs $100,000 x .10 = $10,000 (additional) + $100,000 = $110,000 (total labor cost) - Food cost $100,000 x .05 = $5,000 (additional) + $100,000 = $105,000 (total food cost) - Overhead cost $40,000 x .02 =$800 (additional) + $40,000 =$40,800 (total overhead cost) $110,000 + $105,000 + $40,800 = $255,800 Total next yr

What is the labor turnover rate if 6 employee in a department of 55 were terminated and replaced? a. 12% b. 10% c. 9% d. 11%

d. 11% * 6/55= 10.9 # of employees (separated) terminated and replaced/Total positions in department X 100

A #12 scoop, was used to serve 600 servings of mashed potatoes instead of a #16 scoop. How many servings were they short? a. 90 b. 25 c. 210 d. 156

d. 156 Work: ]#12 scoop = 2.7 oz #16 scoop = 2 oz 600 svgs x 2oz = 1200 oz/svg 1200 oz svg/2.7oz = 444 svgs 600 svgs - 444 svgs = 156 svgs

How many FTE's can you hire with a weekly budget of $8,640 if the salary is $12.00/hr? a. 10 b. 13 c. 16 d. 18

d. 18 8640/12 = 720/40 (hrs per week) = 18

What is the inventory turnover rate? Net profit $41,137 Cost of goods sold $145,350 Average inventory value $7330 Total meals served per day 200 a. 205.68 b. 726.75 c. 5.6 d. 19.83

d. 19.83 Explanation: The inventory turnover rate is determined by dividing the cost of goods sold by the average inventory. 145,350/7,330 = 19.83.

One pound of boneless turkey yields 0.7lbs cooked turkey. How many pounds must be purchased to yield 21 lbs cooked turkey? a. 18 b. 25 c. 28 d. 30

d. 30 EP = 21 lbs 21/0.7 = 30

Approximately how many patient trays per minute must a centralized tray assembly unit produce in order to serve 400 patients during 90 minutes? a. 3 b. 3.5 c. 4 d. 4.5

d. 4.5 Work: 400 trays/90min = 4.44 or `~4.5 trays/min

In dry storage, the humidity should be: a. 20-30% b. 30-40% c. 40-50% d. 50-60%

d. 50-60%

The width of a main kitchen aisle should be: a. 24" b. 36" c. 48" d. 60"

d. 60" c. cafeteria: - 18" between chairs; tables 4-5' part - serving width 14': 4' patron lane, 1' tray slide, 2' counter width, 4 ½ ' workers, 2 ½ ' back-bar. - employee dining 12 sq. per person d. kitchen - aisle space: lane with 1 person = 35-42" lane with >1 person or where mobile equipment passes throgh = 48-52" main traffic lane = 60" e. floor area: 20-30 sq ft per bed f. optimum counter height: heavy work 36" light work 37-41" g. min of 6" between floor and bottom of heavy duty equipment for cleaning i. 12-24" clearance of heavy equipment form wall.

How many servings are there in 10 gallons of ice cream using a #16 scoop? a. 320 b. 480 c. 560 d. 640

d. 640 #16 scoop = 1/4c or 2oz. 1G = 128oz Question: 10G ice cream = 10G x 128oz = 1280 oz. 1280 oz total/2 oz. (#16 scoop) = 640 servings

How much hamburger will it take to make 300 three oz. patties with a 20% shrinkage? a. 52# b. 68# c. 90# d. 70#

d. 70# Procedure: Step 1: Portion size (3oz. patties) x # of servings (300) = 900 oz. *Convert to # -->900oz/160z = 56.25# EP Step 2: Amount to purchase *Shrinkage 20% % yield: 100 - 20 = 80% So, 56.25# EP/ 0.80 = 70.31 or ~70#

The interstate shipping of shellfish is monitored by the: a. DHHS b. USDA c. Department of Commerce d. FDA

d. FDA

Which organization regulates the irradiation of foods? a. DHHS b. USDA c. Department of Commerce Marine Fisheries Service d. FDA

d. FDA Irradiation - cold sterilization (temp of food does not rise much even though large amounts of energy are used). - To prevent off-flavors in meat, irradiate frozen. - Approved by FDA for spices, beef, lamb, portk, poultry, wheat, potatoes. - Kills most harmful bacteria in foods other than milk

What law guarantees workers the right to organize and join labor unions? a. Taft Hartley b. Equal Employment Act c. Labor Management Relation Act d. National Labor Relations Act

d. National Labor Relations Act National Labor Relations Act- Wagner Act 1935 PRO LABOR. Right to join unions. Guaranteed right to organize and join labor unions. Union right to bargain. Created National Labor Relations Board NLRB- you can bring a complain for unfair labor practices.

What function is served by glycerol monostearate? a. adds to the taste of the food b. acts as an emulsifier c. acts as an antioxidant d. acts as a humectant

d. acts as a humectant

Employees complain the performance appraisal process is highly subjective and unfair. The Manager should prepare objectives that: a. meet the mission and goals of the department b. are developed with input from the employees c. emphasize the employee's best skills d. are clear and reasonable

d. are clear and reasonable

A Diet Aide was injured in a car accident and is still not able to perform a majority of her duties after a period of recuperation. To comply with the American with Disabilities Act, the manager should: a. create a new position that the employee can perform b. transfer the employee to another department c. hire another employee to assist the Diet Aide d. ask the employee to provide written recommendations from their physician

d. ask the employee to provide written recommendations from their physician

An example of self-actualization is: a. breathing unassisted b. companionship c. safety d. asking for additional training

d. asking for additional training Self-realization- self-actualization (realizing your potential growth using creative talents); adv training; job enrichment.

The kitchen layout below is characteristic of which foodservice system? Refrigerator/ Freezer/ Steamers/ Ovens/ Microwave/ Meal assembly/ Delivery carts a. commissary b. conventional c. ready-prepared d. assembly-serve

d. assembly-serve assembly-serve (total convenience, min cooking concept) a. purchase completely prepared individual portions; finish by thawing, heating on premises. No ON-SITE food production. Kitchen less kitchen. b. may use sous vide (precooked and vaccum-packaged

Which is the least time efficient way for a Dietitian to evaluate a new piece of equipment for purchase? a. read specifications provided by the manufacturer b. discuss it with other Dietitians via telephone c. meet with the company representatives d. attend food service trade fairs

d. attend food service trade fairs

The Dietitian review a monitoring sheet for a dairy refrigerator at 9AM on Wednesday. What should the initial action be? Monday 5:30AM 36F 6PM 40F Tuesday 5:30AM 38F 6PM 44F Wed 5:30AM 48F a. discard the products immediately b. review the temperature with the maintenance dept. c. monitor the temperature every 4 hrs d. check the temp of the products

d. check the temp of the products

The kitchen floor will be changed. What do you recommend? a. asphalt tiles b. terrazzo c. concrete blocks d. clay tiles

d. clay tiles unglazed red clay tiles, quarry tiles, highly reco for kitchen and heavy traffic.

Food was held at 70 F for a long time in ANAEROBIC conditions. Eight hrs after eating it you become ill. What is the culprit? a. salmonella b. staphylococcus c. campylobacter jejuni d. clostridium perfringens

d. clostridium perfringens

A viscosimeter measures: a. temperature b. pH c. stability d. consistency

d. consistency

A manager asks for input and advice from several employees on a situation. He then makes a decision which may or may not reflect the input provided by the employees. He is using what leadership decision-making style? a. democratic b. autocratic c. group d. consultative

d. consultative consultative- asks for input, but makes final decision alone.

Which of the following dishmachine temps should be adjusted? Pre-rinse 121F Wash 145F Final rinse 205F a. increase the temperature of the pre-rinse b. increase the temperature of the wash cycle c. decrease the temp. of the wash cycle d. decrease the temp of the rinse cycle

d. decrease the temp of the rinse cycle

Which of the following dish machine temperatures should be adjusted? Pre-rinse 121F, Wash 145F, Final Rinse 205F a. increase the temperature of the pre-rinse b. increase the temperature of the wash cycle c. decrease the temperature of the wash cycle d. decree the temperature of the rinse cycle

d. decree the temperature of the rinse cycle

An employee becomes loud and disruptive and refuses to comply with the Dietitian's request concerning nourishment preparation. What should the Dietitian do? a. attempt to calm the employee while meeting nourishment preparation deadlines b. take the employee aside and determine whether insubordination can be established c. ignore the behavior d. designate a replacement and remove the employee for further discusssion

d. designate a replacement and remove the employee for further discusssion

What is the chemical composition of a class ABC fire extinguisher? a. water under pressure b. carbon dioxide under pressure c. carbon monoxide under pressure d. dry inert chemicals under pressure

d. dry inert chemicals under pressure 3. Fire Safety - fires release carbon monoxide CO a. Class A - (symbol) - ordinary combustible materials, wood, paper, cloth. b. Class B - (symbol) - flammable liquids, gases, greases (typically found in food service) c. Class C - (symbol) - live electrical fires d. extinguishers - Multi-purpose dry chemical (ammonium sulfate, monoammonium phosphate, mica, talc): can be used on A, B, C classes of fire. - Foam: A, B - Carbon Dioxide: B, C - water, water plus carbon dioxide, soda, acid: A - Dry chemical: B, C - Class K: commercial kitchens that use appliances and oils operating at much higher temps than previous oils and appliances.

The Ouchi Theory Z management theory states that: a. decision-making is a centralized function b. committed employees can exercise self-control c. employee potential is only partially utilized d. employee involvement is the key to productivity

d. employee involvement is the key to productivity

What can you do if your company denies you the right to organize and form a labor union? a. nothing b. quickly form a union c. change jobs d. file a claim with the NLRB

d. file a claim with the NLRB National Labor Relations Act- Wagner Act 1935 PRO LABOR. Right to join unions. Guaranteed right to organize and join labor unions. Union right to bargain. Created National Labor Relations Board NLRB- you can bring a complain for unfair labor practices.

A meal equivalent is determined by: a. total sales received during one week of operation b. average dollars spent per customer per meal c. labor costs divided by the average cost of a typical meal d. food sales divided by the average cost of a typical meal

d. food sales divided by the average cost of a typical meal

Bacillus cereus intoxication is most likely to occur following the consumption of? a. macaroni and cheese b. baked beans c. corn pudding d. fried rice

d. fried rice

HACCP standards would be similar for which of the following foods? a. canned corn and frozen corn b. fresh chicken and frozen chicken c. fresh beef and frozen chicken d. frozen beef and frozen corn

d. frozen beef and frozen corn HACCP - Hazard Analysis Critical Control Point a. preventive approach to quality control, identifying potential dangers for corrective action, identifies food hazards and high hazard jobs. b. Seven Principles: conduct hazard analysis, determine CCP, establish critical limits, establish monitoring procedures, establish correct actions, establish verification procedures, establish record-keeping and documentation procedures.

You have developed a website to market a new business. Which of the following components is a form of promotion? a. online order form b. price and availability of products c. email address of the business d. graphics and text of products

d. graphics and text of products

Which of the following would be considered by HACCP to be of most concern: a. storage temperature of canned peaches on a hot day b. holding temperature of canned peaches in individual serving dishes c. frozen ground beef patties held at minus 5 degrees F d. holding temperature of cream of mushroom soup on the serving line

d. holding temperature of cream of mushroom soup on the serving line

When purchasing foodservice equipment, first consider: a. reputation of the vendor b. ease of use c. safety and ease of use d. how it will be used and cost

d. how it will be used and cost

Which of the following forms of pudding would be purchased in an Assembly/serve foodservice system? a. frozen bulk b. instant c. canned d. individual portions

d. individual portions assembly-serve (total convenience, min cooking concept) a. purchase completely prepared individual portions; finish by thawing, heating on premises. No ON-SITE food production. Kitchen less kitchen.

Which of the following menu items generate the most revenue? Menu item Selling $ Raw food cost Units sold Item: Shrimp alfredo $12.95 $4.05 75 Chicken Marsals $11.50 $3.83 193 Prime rib $14.95 $4.39 172 Lemon halibut $13.50 $4.29 210 a. shrimp alfredo b. chicken marsala c. prime rib d. lemon halibut

d. lemon halibut - Shrimp alfredo = $12.95 x 75 = $971.25 - Chicken marsala = $11.50 x 193 = $2219.5 - Prime rib = $14.95 x 172 = $2571.4 - Lemon halibut = $13.50 x 210 = $2835 (answer)

When making decisions, a consultative leader is one who: a. relies on input from others b. does not ask for input from the team c. uses the compromise to determine the best decision d. listens to others but makes the decision themselves

d. listens to others but makes the decision themselves

The organized gathering of data and information for the purpose of analyzing a service for clients is: a. an experimental design b. a relationship analysis c. product development d. market research

d. market research

Employees are consistently late returning form breaks. The Dietitian should first: a. have all employees clock in and out for breaks b. analyze activities to identify the best break times c. discipline tardy employees the next time they are late returning from breaks d. meet with all employees as a group and solicit recommendations for improvement

d. meet with all employees as a group and solicit recommendations for improvement

A home-delivered meals program for the elderly chooses a Nonselective menu primarily to: a. control food volume b. encourage client participation c. minimize food drop-off item d. minimize labor cost

d. minimize labor cost

Theory Z is based on the following premise: a. workers accept responsibility b. self-direction and control are emphasized c. task, structure and authority d. mutual worker-employer loyalty

d. mutual worker-employer loyalty

When you change from conventional cook-chill system, which should be considered? a. need less storage space b. need outside delivery equipment c. need fewer employees d. need additional equipment and storage

d. need additional equipment and storage

A narrow span of management should be employed with: a. routine, repetitive, homogeneous work b. health care professionals who don't require close supervision c. well motivated, highly trained group d. newly hired employees

d. newly hired employees narrow span- more levels are created; need more managers, more personnel

Meat loaf has been left out for 5 hours. Should you serve it? a. yes b. yes because bacteria was destroyed during the heating process c. no because of the risk of botulism d. no because of the risk of staphylococcus

d. no because of the risk of staphylococcus

If you inform an employee that as his supervisor, you wish to have him perform a certain task, you are utilizing: a. expert power b. coercive power c. dominant power d. position power

d. position power

Which of the following components is a form of business promotion? a. the form used to place an order b. price and availability of products c. location of the business d. printed materials describing the current sales

d. printed materials describing the current sales

Quality control is: a. outcome or output oriented b. a measure of the quality of care provided c. patient care oriented d. proactive-focuses on the prevention of errors in food service

d. proactive-focuses on the prevention of errors in food service

To determine how profitable a department has been, determine the profit margin, which is: a. ratio of income to revenue b. ratio of costs to income c. ration of overhead to sales d. ratio of profit to sales

d. ratio of profit to sales

Samonella sources are often a. reheated foods b. starchy foods and mixtures like casseroles c. foods cooled slowly and reheated d. raw produce and uncooked foods of animal origin

d. raw produce and uncooked foods of animal origin

Which of the following strategies is most likely to increase revenue? Contribution Margin Low High Low Pot roast Beef tacos Sales High Barbecued ribs Beef stew a. replace the beef tacos b. replace the beef stew c. offer pot roast more often d. replace the pot roast

d. replace the pot roast

The temp of a beef casserole drops below 140'F within an hour. What should you do? a. throw it out b. return it to the hot-holding cabinet to reheat it to a temp of 165 c. return it to the oven to reheat it to a minimum of 140 d. return it to the oven to reheat it to a minimum of 165

d. return it to the oven to reheat it to a minimum of 165

Which of the following components is projected first during the budgeting process? a. cash b. labor c. operating expenses d. revenue

d. revenue

Unions usually advance employees based on: a. age b. skill c. merit d. seniority

d. seniority

An employee voted in by the union who works to settle grievances while on paid time is the: a. mediator b. arbitrator c. conciliator d. shop steward

d. shop steward

The FDA is responsible for: a. pesticide residue tolerance levels b. standard of fill, assuring meat wholesomeness, nutrition labels c. grading of meats d. standard of identity, nutrition labels, imitation foods

d. standard of identity, nutrition labels, imitation foods

You called a meeting for 9AM. Three out of the five people arrived on time. What is the general guideline for starting meetings? a. wait until all participants have arrived b. wait 10 minutes past the started starting time c. wait until the most significant members have arrived d. start on time

d. start on time

Which job would you not give to a Consultant Dietitian? a. planning future goals b. writing policies and procedures c. providing staff in-service d. supervision of dietary employees

d. supervision of dietary employees

A disgruntled employee is loud and disruptive and appears to be out of control even after the Dietitian has counseled him. What should the Dietitian do? a. send the employee to the break room to calm down b. return to the office to write a disciplinary report c. send the employee off the premises immediately and alert security d. take the employee into the office and discuss the consequences of his behavior

d. take the employee into the office and discuss the consequences of his behavior

In order to influence a legislator one day before a vote, the Dietitian should: a. visit the legislative aide b. write a letter to the legislator c. send a postcard to the legislator d. telephone the legislator

d. telephone the legislator

A useful application of counting FTE's in planning: a. the menu b. the type of service c. the kitchen layout d. the budget for wages

d. the budget for wages

which of the following formulas is used to determine a meal equivalent in a commercial operation? a. average of a prototype meal b. average dollars spent per patrol over a one week period c. total sales divided by budget cost per meal d. total revenues for a specific period divided by the cost of a prototype meal

d. total revenues for a specific period divided by the cost of a prototype meal

When does a breakeven point increase? a. when sales decrease b. when profits decrease c. when profits increase d. when costs increase

d. when costs increase

Policies are: a. predetermined goals of management b. statements that provide direction and motivate c. guides that define the scope of permissible activity d. specific task to be performed

c. guides that define the scope of permissible activity

All of the following are operational cost except: a. utilities b. cleaning c. labor cost d. laundry service

c. labor cost

A job breakdown: a. can be used for employee appraisal b. studies and analyzes all aspects of the job c. lists what steps to do and how to do them d. lists time limits on all aspects of the job

c. lists what steps to do and how to do them

What type of leadership style is shown with a circular organizational chart? a. democratic b. autocratic c. participative d. bureaucratic

c. participative 1.autocratic - demands obedience, most control, full responsibility 2.consultative- asks for input, but makes final decision alone. 3.bureaucratic-by the book, follows procedures to the letter. 4. participative- emerging trend in management. Encourage workers to participate in decision making. 5.democratic- accepts decision made by the group 6. free rein (laissez-faire) - least control

What can an employer do regarding an employee who wishes to join the union? a. prevent him from going to the union b. talk to him against the union c. tell him about union dues d. tell him he may lose his job if he goes

c. tell him about union dues

Which of the following is a paid employee who represents other union workers? a. a mediator b. the department head c. the shop steward d. the bargaining agent

c. the shop steward union stewards- employee represents fellow employees as the union rep. DOES NOT GET EXTRA PAY

When can a citizen have impact on a bill? a. during debate in the Senate b. when the bill goes to committee c. when the bill is in public hearings d. during debate in the House

c. when the bill is in public hearings

The FDA: I. inspects meat, poultry, fish, eggs II. inspects factories III. enforces the Food, Drug and Cosmetic Act IV. monitors interstate shipping of shellfish a. I, II, III b. III, IV c. II, III, IV d. I, III

Inspects factories, Enforces the Food, Drug and Cosmetic Act and Monitors interstate shipping of shellfish C. II, III, IV

Which of the following is a hearing between labor and management during an impasse to aid in settling disputes? a. arbitration b. mediation c. injunction d. collective bargaining

a. arbitration- hearing to dissolve a dispute during an impasse; decision in usually binding. FINAL step in bargaining.

Find the cost per meal if you serve 120,000 meals, spend $46000 in food purchases and $1250 worth of food was removed from the inventory. a. $.39 b. $.42 c. $.37 d. $.43

a. $.39 Procedure: Total food cost/Total # meals per served = Food Cost per meal * $46,000 (food purchased)+ $1250(food in inventory cost) = $47,250 (Total food cost) Then, $47,250 (total food cost)/120,000 (meals served) = $0.39 WORD: removed so ADD

Your Nutrition Department has 6.5 FTE Dietitians at $20/hour. How much salary is that per week? a. $5200 b. $3960 c. $4850 d. $6550

a. $5200 Work: 6.5 FTE's x 40hr work week = 260 hours 260 hours x $20 = $5200

What is the food cost percentage if the cost of food is $325 and the income is $865? a. 38% b. 36% c. 34% d. 32%

a. 38% Daily food cost/Daily income = Food cost percentage or food cost report * $325/$865 = 0.375 x 100 = 37.5% (round up)

Responsibility, recognition by management, and participation in decision-making are all considered true motivators by: a. Herzberg b. Taylor c. Maslow d. Likert

a. Herzberg HERZBERG'S TWO-FACTOR THEORY: motivation and maintenance approach. 1.maintenance (hygiene) factors (satisfiers, dissatisfiers) -if present and perceived as good- satisfiers -if lacking or perceived as negative- dissatisfiers will interfere with work. -DO NOT PRODUCE MOTIVATION but can prevent motivation from occurring. - fair wage, insurance, retirement benefits, supervision, schedule, working conditions, interpersonal relationship on the job. 2.motivators- call forth energy and enthusiasm; job enrichment.

A scale drawing of an area showing the path of a worker during a process is: a. a flow diagram b. a process chart c. an operation chart d. a cross chart

a. a flow diagram A. flow chart - shows steps the work must take, their sequences, the relation of working units to each other. Typical food service flowchart design - little cross traffic and no backtracking FIRST STEP IN PLANNING, USE PAPER AND FLOW CHART

When goods are received, the delivery slip included is: a. an invoice b. a standing order c. the receiving record d. a purchase requisition

a. an invoice

The Dietitian finds that the ice cream freezer is not working and everything inside has melted. She decides to throw it all out and substitute another item for dessert. She is demonstrating what type of leadership? a. autocratic b. bureaucratic c. democratic d. participatroy

a. autocratic (makes most decisions & high level of control) *As a leader, you will have to be autocratic in times of crisis when decisions need to be made automatically

Which of the following foods are safe? a. beef stew at 160'F b. potato salad at 75'F c. tuna casserole at 100'F d. egg salad at 80'F

a. beef stew at 160'F

A job description: a. can be used for employee appraisal b. studies and analyzes all aspects of the job c. lists what steps to do and how to do them d. lists time limits on all aspects of the job

a. can be used for employee appraisal Job description- required skills/responsibilities. Matches applicants to job, orientation, training,

When preparing a budget, which management function is involved? a. controlling b. organizing c. evaluating d. projection

a. controlling Purpose: gives manager a basic for CONTROL - estimate of future needs.

Which oven is most energy efficient? a. convection oven b. rotary oven c. deck oven d. microwave

a. convection oven 2. convection - fan for circulation; even heat distribution; more quantity; lower temp (decrease 25-35F); takes less time (10-15% less) - MOST EFFICIENT OVEN

Using the scientific approach to management, which of the following would result? a. decreased labor minutes per meal b. decreased labor hours per week c. increased labor minutes per meal d. increased labor hours per week

a. decreased labor minutes per meal *Scientific management-Taylor: employees trained at the fastest speed possible at the maximum efficiency level

A work schedule: a. lists both tasks and time b. lists only tasks to be performed c. is used for employee appraisal d. studies all aspects of the job

a. lists both tasks and time

When meat is irradiated, the best flavor comes from: a. meat that has been frozen b. fresh meat c. aged meat d. young meat

a. meat that has been frozen irradiated - expose to radiation.

A written record of items ordered, with quantities and specification is: a. purchase requisition b. standing order c. an invoice d. a receiving record

a. purchase requisition Purchase requisition - first document used in the purchasing process. Internal form used to request items from purchasing manager.

You have been promoted to a top management position. What adjustment in skills is needed? a. technical skills decrease, conceptual skills increase b. conceptual skills decrease, technical and human skills increase c. technical skills increase, conceptual skills decrease d. technical skills decrease, conceptual and human skills increase

a. technical skills decrease, conceptual skills increase 1. Technical - understanding of and proficiency in a specific kind of activity. Most important for lower level of management (ex. Tray line, know where everything is) 2. Human- ability to work effectively as a group member. 3. Conceptual- ability to see organization as a whole 4. Hard skills- can be taught, soft skills must be developed and nurtured.

The organization chart: a. is an organized list of duties b. shows the employee how he fits into the organization c. organizes departmental activities d. is an evaluation tool for productivity

b. shows the employee how he fits into the organization

Large volume purchasing, centralized production, service areas in separate facilities are features of: a. the commissary system b. the ready-prepared system c. the assemble serve system d. the conventional system

a. the commissary system Commissary- satellite: centralizes procurement and production; food production (kitchen) and service areas (patients) are in separate facility. a. menu items - are in bulk or portioned, then frozen, chilled or hot-held; carries are filled at the commissary and delivered to the service units. b. adv- uniform quality of products of all units, economics- centralized, LARGE-volume purchasing, no duplicate equipment or personnel. All units receive same quality items. c. equipment and personnel operate at high efficiency rate during the day with no idle periods. d. dis- delivery and safety issues; has 9 critical control points

How many meals were served per labor minute if 34 FTE produced 3800 meals in one 40 hour week? a. 2.79 b. 0.05 c. 1.12 d. 0.25

b. 0.05 Procedure: Meals per labor hour = # of meals produced/# of hours worked * Question ask meals/labor minute Note: 34 FTE worked 40hour => Total 1,360 hours or 81,600 minutes Procedure: 3,800 (# meals produced)/ 81,600 minutes (# of minutes worked) = $0.046 or ~$0.05

The School Breakfast and School Lunch Programs together provide approximately how much of the RDA's daily requirements? a. 1/3 b. 1/2 c. 1/4 d. 2/3

b. 1/2 school breakfast- 1/4 lunch - 1/3

Being well-treated by supervisors, being given special attention, and the importance of breaks in increasing productivity, are all considered motivators by: a. Herzberg b. Mayo c. Maslow d. MacGregor

b. Mayo HAWTHORNE STUDIES- WESTERN ELIECTRI- ELTON MAYO -If you involve people in the process, they become more productive. Productivity due to: employees were given special attention, were involved in good experience, well-treated. Work breaks increase productivity. -placebo effect (special attention improves behavior)

If you worked overtime and did not get paid, which labor law would help you claim? a. The Equal Opportunity Act b. The Fair Labor Standards Act c. The Equal Pay Act d. The Civil Rights Act

b. The Fair Labor Standards Act Fair Labor Standards Act 1938: Fair employment act a.Also MINIMUM WAGE/ WAGE HOUR LAW; set min wage. b. for overtime work (over 40 hrs in 1 week) must pay time and one-half c. min wage- listed at Bureau of Labor Standards d. amendment- Equal Pay Act 1963 - prohibits discrimination on basis of sex. e. donated (tolerated) time - compensable- must be paid f. child labor laws regulate work hrs and duties of children - in foodservice; student can handle/clean slicers only if enrolled in food-related programs. g. occupations EXEMPT from min wage and overtime requirement: executive, administrative, professional, outside salesperson.

The nutritional label on food utilizes the DRI's which replace the old: a. RDA's b. USRDA's c. USR's d. OSHA's

b. USRDA's

A graphic representation of the separate steps in a procedure using symbols is: a. a flow diagram b. a process chart c. an operation chart d. a cross chart

b. a process chart Process charts- steps involved in process using symbols

Which is considered a hazardous situation? a. a gauge on the coffee urn not working b. an employee washing floors during rush hour c. an employee cleaning the grill with steel wool d. an employee leaving the freezer door ajar

b. an employee washing floors during rush hour ajar- slightly open

Which type of power is ineffective in motivating behavioral change and may create resistance? a. referent b. coercive c. legitimate d. expert

b. coercive 1. influence - action that will cause a change in behavior or attitude of another 2. Power- ability to exert influence a. reward power- ability to reward another for carrying out an order. b. coercive power- negative side of reward power, ineffective in motivating, behavior change (punishment is not effective). c. position (legitimate) power- subordinate acknowledges that the influencer has the right to exert influence due to position (job title) comes from authority. d. expert power- belief that influencer has some relevant expertise that subordinates does not. e. referent power (personality, charisma)- based on desire to identify with or imitate the influencer. Successful managers are sensitive to source of their power.

Which of the following is an example of productivity management? a. labor turnover rate b. labor minutes per day c. food cost percentage d. edible portion cost

b. labor minutes per day Productivity management- evaluation tool, measuring efficiency and providing data to enhance decisions- making regarding resource allocation. Productivity is the EFFICIENCY with which a production or service activity converts inputs into outputs, expressed as RATIO. -Inputs (resources): labor, money, materials, facilities, energy. -Outputs (units of service): meals, patient days, consults -Labor minutes worked per day, trays per min, consults per labor hour. TO INCREASE PRODUCTIVITY, INCREASE THE OUTPUT OR DECRESE THE INPUT.

If a union member repeatedly arrives late, you should... a. fire him b. report him to management c. say nothing but make a note of it d. forget it

b. report him to management

A blast freezer and rethermalization are part of the: a. the commissary system b. the ready-prepared system c. the assemble serve system d. the conventional system

b. the ready-prepared system 3. ready-prepared (cook-chill, cook-freeze): NOT produced for immediate service but for inventory and subsequent withdrawal. a. foods are prepared ON SITE, then FROZEN, CHILLED for later use; requires BLAST chiller/freezr, adequate storage. b. distinct feature: separation between time of preparation and time of service. c. food may be help for 1-5 days (blast chilling; up to 45 days (tumbled chilled) up to 3-4 months (cook freeze) d. chilled bulk foods should be brought down to 37F in 90 min or less. e. sous vide- process that seals raw, fresh food items in plastic pouches to allow chilled storage and then cooking in boiling water, prior to service. f. rethermalization 1. microwaves 2. convection oven: food heated in bulk; reaches temperature more rapidly. 3. integral heat system (converts electric energy to heat through carbon resistors fused to bottom of dishes) 4. immersion technique: heat pouches of food in boiling water/steamer. g. adv- production schedule more liberal, lower labor dis- cost of large cold storage, freezers and space.

A business pays 4% of its income as rent ($1200), 70% toward labor and food cost, and $2500 towards other monthly expenses. How much profit does this business make per month? a. $6000 b. $4200 c. $5300 d. $7200

c. $5300 Total Income = 1200 x 100/4 = $30,000 Labor and Food Cost = 70 x 30,000/100 = $21,000 $1,200 + $21,000 + $2,500 = $24,700 $30000 (total income) - $24700 (expenses) = $5,300

If an employee works 5 days each week, how many regular employees can be covered by one relief employee? a. 1 1/2 b 2 c. 2 1/2 d. 3

c. 2 1/2 *Look at it this way: Hospitals are open 7 days/week. -Regular employees (call them FTEs or whatever) work 5 days/week and get 2 days off (not necessarily the weekend). - Relief workers cover the 2 days off that "regular" employees don't work. -But relief workers don't just work 2 days each week. They work 5 days each week, too. So by working a 5 day week, the relief worker covers the "days off" of 2.5 regular employees. The answer is always 2.5.

A cafeteria seats 80 customers. Lunch runs from 11:15AM to 1:00PM. Turnover is 2.5 customers/hour. How many can be served during those hours? a. 125 b. 216 c. 350 c. 550

c. 350 Procedure: No. of hrs of service = 1.75 hrs No. of customer = 80 * 2.5 = 200/hr Total Served = 200 * 1.75 = 350

Entrée # servings food cost/serving pot roast 70 $1.50 chicken stew 30 .75 spaghetti 40 .60 If the above entrees had been served on Tuesday, how many servings of spaghetti will you need next Tuesday, if you expect to serve 300 total entrees? a. 150 b. 63 c. 87 d. 101

c. 87 Work: 40 spaghetti servings/ 140 total serving of all items = 0.285 x 100 = 28.5% 28.5% x 300/100 = 85.7 or ~ 87

If a female is hired and does not receive the same pay as a male in the same position, she can seek help from: a. The Equal Opportunity Act b. The Fair Labor Standards Act c. The Equal Pay Act d. The Fair Wage Act

c. The Equal Pay Act Equal Employment Opportunity Act 1972 a. prevents discrimination based on race, color, religion, sex, national origin, political affiliation, Over seen by EEOC.

The number of work movements between pieces of equipment is indicated on: a. a flow diagram b. a Gantt chart c. a cross chart d. Johari's window

c. a cross chart Cross charts- efficiency of equipment placement, studies work motions, shows # of movements btw pieces and equipment.

If you were an employee and member of the union, and were involved in initial labor dispute talks, you would be called: a. an arbitrator b. a mediator c. a shop steward d. a union agent

c. a shop steward union stewards- employee represents fellow employees as the union rep. DOES NOT GET EXTRA PAY

Which of the following food service systems has the lowest labor cost? a. cook freeze b. cook chill c. convenience d. conventional

c. convenience (AKA: assembly-serve) *Fewer employee RQ

Work simplification studies: a. look at the job as a whole b. increase worker responsibility c. decrease cost and increases productivity d. increase worker interest in the job

c. decrease cost and increases productivity * Work simplification studies are conducted to find and eliminate the unnecessary parts of a job and those that add no value

Which management function should require the greatest allotment of time by a production manager? a. planning and organizing b. organizing and directing c. directing and controlling d. organizing and controlling

c. directing and controlling

When determining the labor turnover rate in one period look at the number of: a. employees at the beginning of the period and the number of new employees b. employees at the beginning of the period and the number who left c. employees at the end of the period and the number of new employees d. the number of employees at the end of the period and the number who left

c. employees at the end of the period and the number of new employees Ex: At the end of a 6month period, there were 80 positions in the dept. During that time, 18 employee were terminated and replaced. What is the labor turnover rate? *18/80 = 22.5% turnover Use the # of NEW employees at end of period

What is the first thing you should do if an employee frequently comes to work without the proper uniform? a. fire him b. give him a written warning c. find out why d. give him a warning, and fire him the next time it happens

c. find out why

Which food items require the highest humidity? a. meat b. dairy c. fruits, vegetables d. poultry

c. fruits, vegetables Fresh Fruit highest humidity - 85-90%

A food service operates with a 35% food cost. If a menu item has a raw food cost of $1.25, and it take an employee 45minutes at $6.00 an hour to prepare, what is the traditional selling price? a. $2.75 b. $3.25 c. $2.50 d. $3.58

d. $3.58 Factor Pricing Method-Traditional/Markup Method Procedure: markup factor x raw food cost = selling price Step 1: Determine markup factor 100/35(food cost percentage) = 2.857 Step 2: Procedure formula 2.857 (markup factor) x. $1.25 (raw food cost) = $3.57 ~$3.58

Which food service system is least likely to have microbial contamination? a. conventional b. cook-chill c. cook-freeze d. assembly serve

d. assembly serve commissary- 9, ready prepared - 8, conventional - 5, assembly serve-4 (fewer opportunity of food contamination).

A food service worker confides in you that he has tested HIV positive. What should you do? a. ask him to report to the health clinic b. instruct him to wear gloves on duty c. reassign him to another area of the kitchen d. assure him that confidentiality will be respected

d. assure him that confidentiality will be respected

What gas is released from a fire? a. helium b. hydrogen c. carbon dioxide d. carbon monoxide

d. carbon monoxide

If a food service reconstitutes frozen food that is made on site, what type of production system is it? a. convenience b. conventional c. satellite d. cook-freeze

d. cook-freeze (Ready-prepared food service system) ready-prepared (cook-chill, cook-freeze): NOT produced for immediate service but for inventory and subsequent withdrawal. a. foods are prepared ON SITE, then FROZEN, CHILLED for later use; requires BLAST chiller/freezr, adequate storage.

The Y Theory of management is: a. authoritarian b. autocratic c. based on managing tasks d. democratic

d. democratic

OSHA's responsibilities do not include: a. establishing minimum safety standards b. inspecting facilities c. examining records of occupational injuries d. developing a better safety program for a facility

d. developing a better safety program for a facility

Why should a manager not allow employees to wear long jewelry in the kitchen? a. to prevent showing off to other workers b. sanitation considerations c. possible theft d. employee safety and sanitation

d. employee safety and sanitation

If you open sealed bids and place the order with the lowest bid, you are using which buying method? a. informal b. open market c. future contracts d. formal, competitive bid

d. formal, competitive bid Formal, competitive BID (contract) buying a. submit written specifications and quality needs to vendors who then submit a price. b. BIDS are opened together, place order with lowest bid (PRICE)

Which piece of food service equipment may be restricted by a local law? a. toaster b. steam-jacket kettle c. convection oven d. garbage disposal

d. garbage disposal

Quality circles are useful in: a. employee evaluations b. job selection and placement c. policy development d. increasing productivity

d. increasing productivity 6. Kaizen Philosophy "good change" making continuous and small incremental improvements in process on a daily basis, rather than large revolutionary changes. It focuses on teamwork, discipline, improved morale, quality circles and suggestions for improvements.

Which would add bulk to frozen yogurt? a. carrageenan b. carob gum c. monoglycerides d. microcrystalline cellulose

d. microcrystalline cellulose fat substitute.

A non-directed interview provides: a. the same information on all applicants b. a structured set of questions c. the least amount of information d. more information than a directed interview

d. more information than a directed interview Unstructed (non-directed)- no definite checklist; more participation from applicant; "tell me about your last job"; sales, counseling, management.

Where should a hand-washing sink be located? a. near the door entering the kitchen b. near the dishroom c. near the cafeteria counter d. near the food preparation area

d. near the food preparation area

In making decisions, take the following steps: a. gather data, choose solution, take action, follow-up b. determine workable solutions, choose one, take action c. choose solution, take action, follow-up d. recognize and analyze the problem, gather data, choose solution, take action, follow-up

d. recognize and analyze the problem, gather data, choose solution, take action, follow-up

After an outbreak of food-borne illness in the cafeteria, you discover one of your employees has an infected cut on his finger. You should: a. call the state public health office to investigate b. have the lab culture the kitchen c. fire the employee d. send the employee home until the cut has healed

d. send the employee home until the cut has healed

Why are open-ended questions better during an interview? a. they provide the same info on all applicants b. there is less personal bias c. they are less time-consuming d. they provide more info

d. they provide more info

Gauge refers to: a. ply b. finish c. polish d. thickness

d. thickness b. gauge- measures by wt of material per sq ft; the lower the gauge the stronger the material c. 10-14 gauge most oftern used for equipment d. metal lighter than 16 gauge; sides of equipment of parts where wear is light.

The main reason for keeping an inventory is: a. to plan next year's budget b. to prevent thievery c. to see how well you are following the budget d. to determine when and how much to reorder

d. to determine when and how much to reorder

Two of the listed ingredients on a frozen food label are BHA and BHT. What is their function? a. flavor enhancers b. emulsifiers c. to prevent enzymatic oxidation d. to prevent lipid oxidation

d. to prevent lipid oxidation a. BHA, BHT = antioxidants for fatty products b. acids- denature bacterial protein

Which of the following is poor management? a. one supervisor for one employee b. one supervisor for every two employees c. one supervisor for the entire department d. two supervisors for one employee

d. two supervisors for one employee