INMAN RD EXAM DOMAIN 3&4

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

# employees terminated and replaced divided by total number of positions

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

#12

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

#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

What is the benefit: cost ratio of a program intervention that cost $1890000 if the savings as a result of the program were $5.67 million? a. 1:1 b. 2:1 c. 3:1 d. 1:3

$1,890,000/$ 5.67 = 3:1

The raw cost of an item is $1.12 per serving. What is the hidden cost? a. $0.10 b. $0.07 c. $0.13 d. $0.11

$1.12 x 10% = $0.11

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. $156800 b. $234800 c. $267000 d. $255800

$100,000 + $100,000 + $40,000 = $240,000 $100,000 x 10% = $10,000 $100,000 x 5% = $5000 $40,000 x 2% = $800 $10,000 + $5000 + $800 = $15,800 $ 5,800 + $240,000 = $255,800

If you purchase an oven for $10000. It is expected to last for 10 years after which it can be sold for $3000. What is its depreciation cost each year? a. $2000 b. $1500 c. $700 d. $500

$10000 - $3000/10 = $700

How many FTE's can you hire with a weekly budget of $8640 if the salary is $12.00 per hour? a. 10 b. 13 c. 16 d. 18

$12.00/hr x 40 = 480 $8640/480 =18

DRG's 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. $1600

$1600

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

$20.00 x 40 = $800 x 6.5 = $5200

Financial data for 1 month is shown. What is the net profit? Cafeteria revenue $119984 Patient meals revenue $146250 Catering sales $1850 Food costs $110234 Labor costs $147446 Other costs $10204

$268084 - $ 267884 = $200

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%

$325/$865 x 100 = 38%

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 hours saved: 6 per week at $20/hour a. 6 years b. 13 months c. 20 months d. 20 months

$3500 + $2400 + $1000 = $6900 6 hrs/week x $ 20/hr = $ 120/week 6900/120 = 57.5 weeks (13 months)

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 $3150 a. $5750 b. $3150 c. $4900 d. $6200

$5300 + $3150 = $ 8450 - $ 2700 = $5750

Using the following data, the average check for September is: Total revenue $909009 Net income 173010 FTEs 27.5 Number of customers 32613 a. $5.30 b. $6.29 c. $27.87 d. $33.04

$909009/32613 = $ 27.87

How much will it cost to prepare these scrambled eggs? Amount to be made: 25 Cost of eggs $0.83 per dozen 2 ounces margarine at $2.29 per pound 2 cups milk at $2.50 per gallon a. $1.47 b. $2.35 c. $1.02 d.$1.79

($0.83/12) x (x/25) = $1.72 ($2.29/16) x (x/2) = $0.29 ($2.50/16) x (x/2) = $0.31 $1.72 + $0.29 + $0.31= $2.32

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

0 to -10 'F

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 $30000 Labor cost $25000 Operating costs $24000 a. $20000 b. $22500 c. $30000 d. 32000

0.8/0.6 = 75% x $30000 = $22500

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

0.85 x 380 = 323 x 0.45 = 145

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

1

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

1

You are planning the budget for next year. Labor costs will increase by 10%. Food costs will increase by 5%. Operating cost will increase by 2%. This year, sales totaled $1,000,000. Labor costs were 40% of income, food cost was 40% of income, and operating cost were 20% of income. What is the projected budget? a. 1064000 b. 1640000 c. 1840000 d. 1170000

1,000,000 x 40% = $400,000 x 10% = $ 40,000 1,000,000 x 40% = $400,000 x 5% = $ 20,000 1,000,000 x 20% = $200,000 x 2% = $ 4,000 $1,000,000 + $40,000 + $20,000 + $4,000 = $1,064,000

A food service operates with a 35% food cost. If a menu item has a raw food cost of $1.25, and it takes an employee 45 minutes 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

1.00/0.35 x $1.25 = $3.57

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

1/2

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

1/3 cup

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

100% - 20% = 80 % 3 oz x 300 = 900 oz 900 oz/16oz/lb = 56 lb 56 lb/80% = 70 lb

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

100/4 = 25 25 x $ 1200 = $30000 0.70 x $30,000 = $21000 $1200 + $21000 + $2500 = $24700 $30000 - $24700 = $5300

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

12

How many 4 ounce servings can you get from 1 gallon of ice cream? a. 32 b. 26 c. 22 d. 44

128 oz/4 oz = 32

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

1300 + 1250 + 1350 + 1400 + 1425 = 6725/5 = 1354

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

140 'F

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

18/60 min = 0.3 x 2 = 0.6

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

180 - 190 'F

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

1:2

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

2 1/2

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

2 hours

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

2.5 x 105 min = 262.5

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

20 = $100/$10 - $5

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

20 x 0.55 = 11

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

21 lbs/.7 lbs = 30

Using the factor method, determine the selling price using the data below. raw food cost $3.14; prepared food cost $5.21; labor cost $ $3.30; overhead cost $ 1.12; factor 3.37 a. 6.40 b. 7.84 c. 8.10 d. 10.58

3.37 x 3.14 = 10.58

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

3.5 x 1.5 = 5.25 250/5.25 = 48

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

300 x 14 = 4200 4200/60 = 70 70/40 = 1.75 1.75 x 3 meals/day = 5.25 5.25 x 7 days/week = 37

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

32 oz/16svgs= 2 oz/svgs 10 x 128 oz = 1280 oz/2 oz svgs = 640 svgs

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

34 x 40 = 1360 3800/1360 = 2.79 2.79/60 = 0.05

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

350/90 min= 4

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

36 - 40 'F

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 hours 30 minutes d. 1 hour 45 minutes

4 x 60 min (1 hr) = 240 min 4 x 30 min = 120 min 240 min + 120 min = 360 min (1 hour 30 minutes)

Employees Work hours/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

4.0

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

40

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%

40 x $2.00 = $80/$240 x 100 = 33%

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%

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

Entree: pot roast # servings 70 food cost/serving $1.50 chicken stew # servings 30 food cost/serving $0.75 spaghetti # servings 40 food cost/serving $0.60 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

40/140 x 300 = 87

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

400/90 min= 4.5

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. $0.39 b. $0.42 c. $0.37 d. $0.43

46000 + 1250 = 5850 5850/120000 = 0.39

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

50"

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

50-60%

Based on an 8 hour 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 FTEs. a. 2.27 b. 18.90 c. 26.60 d. 28.80

55,267/2080 = 26.60

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

6 x 3 + 2 = 20

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

6/55 x 100 = 11%

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

60"

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

7 day cycle

Entree: pot roast # servings 70 food cost/serving $1.50 chicken stew # servings 30 food cost/serving $0.75 spaghetti # servings 40 food cost/serving $0.60 What is the popularity index for pot roast? a. 40% b. 50% c. 60% d. 70%

70/140 x 100 = 50%

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

75 'F

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

79 degrees F

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

8 lb. x $2.79/lb = $22.32

Traditional diets of Asian populations in the United States are low in: a. iron b. calcium c. Vitamin C d. Essential Fatty acid

Calcium

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

Can you get to work on time without any problem?

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

FDA

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

FDA

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

FDA

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

FDA

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

FDA

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

FDA under the Food, Drug, Cosmetic Act

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?

Have you worked at the company under a different name?

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

Herzberg

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

II, III, IV

Which menu item generates the highest profit? Lasagna: units sold 1500 selling price $3.00 raw food cost $1.35 prime cost $2.00 Vegetarian chili: units sold 100 selling price $1.25 raw food cost $0.57 prime cost $1.00 Hamburger: units sold 400 selling price $2.00 raw food cost $0.90 prime cost $1.50 Enchilada: units sold 100 selling price $3.00 raw food cost $1.14 prime cost $1.75

Lasagna: $3.00 - $2.00 x 1500 = $1500 (answer) Vegetarian chili: $1.25 - $1.00 x 100 = $25 Hamburger: $2.00 - $0.90 x 400 = $440 Enchilada: $3.00 - $1.75 x 100 = $125

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

Mayo

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

National Labor Relations Act

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

Process control chart

Processed chopped lettuce costs $0.69/lb. Whole-head lettuce costs $16.49/50lb. case. If the head of lettuce can be processed in two hours at $5.25/hour 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

Processed lettuce = $0.69/lb (EP) Whole-head lettuce = $16.49/50lb (AP) with 75% yield = 37.5 (EP) 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)

Which of the following menu items generate the most revenue? Shrimp alfredo: Selling price $12.95 Raw food cost $4.05 Units sold 75 Chicken marsala: Selling price $11.50 Raw food cost $3.83 Units sold 193 Prime rib: Selling price $14.95 Raw food cost $4.39 Units sold 172 Lemon halibut: Selling price $13.50 Raw food cost $4.29 Units sold 210

Shrimp alfredo = $12.95 - $4.05 x 75 = $667.50 Chicken marsala = $11.50 - $3.83 x 193 = $1480.31 Prime rib = $14.95 - $4.39 x 172 = $1816.32 Lemon halibut = $13.50 - $4.29 x 210 = $1934.10 (answer)

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

The Fair Labor Standards Act

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

U-shaped

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

USRDA's

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

a cross chart

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

a decrease

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

a direct flow of authority from top to bottom

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 flow diagram

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 measurement of the quality of care provided to patients

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

a planning guide for a kitchen

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

a process chart

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

a purchase requisition

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

a shop steward

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. MSDS sheets not posted

a wet floor near the dishmachine

A recipe requires 1 1/2 pints of cleaned, sliced strawberries. The yield for strawberries is 91%. One cup of clean, sliced strawberries weighs 7 ounces. 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 1 pt=1 lb --> 1.5 pt=1.5 lbs

It takes_____ 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

The cupcakes served to patients have 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% x 75% =24

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 suppliers

a. cost analysis

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

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, taken 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 department d. ask where the person ate then right before and deny any responsibility

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

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

accountability

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

acts as a humectant

A Food Service Director uses a 4 month moveable average to determine how many chicken breasts are need 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 years September production tally

add August and delete April

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

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 shift c. after each use d. after each meal

after each use

Which would be sentinel event? a. an NPO patient receiving a regular tray b. a low sodium patient receiving a regular tray c. a weight reduction patient receiving a regular tray d. a high potassium patient receiving a regular tray

an NPO patient receiving a regular tray

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

an administrative Dietitian in a 600 bed hospital

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

an employee washing floors during rush hours

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

an equivalent position with equal benefits and pay status

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

an invoice

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

arbitration

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

arbitration

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

arbitration

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

ask the driver to wait

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

asking for additional training

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

asking for additional training

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

assembly serve

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

assembly-serve

A food service workers 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

assure him that confidentiality will be respected

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. meet with the other Dietitians via telephone c. meet with the company representatives d. attend food service trade fairs

attend food service trade fairs

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. participatory

autocratic

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 b. $2.03 c. $3.98 d. $4.36

b. $2.03 • 23231/2.15=10'805 • 1923 + 10'805= 12'728 •25790/12728= 2.03

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

b. allow the employee to change procedures to achieve desired outcome

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

b. assembly serve

Several patients receiving pureed foods at a long term care facility have developed salmonella infections. The 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

You are hired by a health club to develop a weight 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

You are the foodservice director and have received a note saying that last sigh'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 process of comparing a program a benefits to net savings is called: a. cost effective analysis b. cost benefit analysis c. formative evaluation d. program evaluation

b. cost benefit analysis

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 area

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

b. note how nourishment are being distributed and serve

How much water should be available per person per day in a disaster? a. one gallon for 2 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 2 days

b. one gallon for a minimum of 3 days

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

b. pharmacy drug specifications

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/beneficials

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

A crate orages 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 / 13 oranges = 10.66 qt • 10.66 qt/ 4 qt = 2.66 gallons • 8 gallons / 2.66 gallons = 3crates

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

balance sheet

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

beef stew at 160 'F

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 relations concerning nutrient requirements

c. check the serving utensils on the line

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

c. controlling

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

c. initiate progressive disciplinary procedures

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

c. it is an estimate of income and expenditures overtime

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 store room d. limit access to certain hours of the day

c. make everyone sign in and out of the store room

One of the most important strategies a Dietitian may use to evaluate quality patient care is to: a. determine criteria for consultations 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 of the following would reduce direct expenses in a foodservice? a. increase selling price b. reduce rent c. reduce food cost d. increase part-time labor

c. reduce food cost

A disgruntled employee is loud and disruptive and appears to be out of control even after the dietitian counseled him. what should the dietitian do? a. send him 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. discuss the consequences of his behavior in your office

c. send the employee off the premises immediately and alert security

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

c. social class. lifestyle, motive behind purchases

You are conducting a nutrient analysis of a recipe that uses 10 lbs of 80/20 raw ground beef. To best ensure analysis accuracy: a. use data for the pre-portioned cooked ground beef b. use data for the "edible portion" weight of the raw ground beef c. use the data for the "edible portion" weight of the cooked gourd 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 the data for the "edible portion" weight of the cooked gourd beef

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

calcium

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 c. lists time limits on all aspects of the job

can be used for employee appraisal

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

carbon monoxide

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

check the concentration and temperature of the solution

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

checks safety of electrical equipment

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

clay titles

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

coercive

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

commissary

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

commissary-satellite

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

communicate regularly with them to keep them informed

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 production d. calculate a profit margin

compare two or more alternatives to achieve the same objective

A Dietitian ordering canned goods can be assured of a reliable product if they: a. buy directly from 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

conduct a can cutting analysis

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

conduct plate waste studies

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

congealed fruit salad

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

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

consultative

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

control large projects and calculate the time needed to get the job done

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

controlling

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

convection oven

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

convenience

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

conventional

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

conventional

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

cook-freeze

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

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 diet

cost control

When cleaning ______, use chlorine or quaternary ammonia. a. laundry b. counter tops c. oven d. floor

counter tops

Which of the following is an outcome indicator? a. freezer temperatures 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

customers are satisfied with the meals

What is the labor cost for 4 weeks if you have 5.5 FTEs earning $20 per hour? a. $4400 b. $12,000 c. $14,500 d. $17,600

d. $17,600 5.5 x 20 x 40 x 4

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

d. 18 9lbs x 16 oz = 144 x 65%/ 5 oz

What is the inventory turnover rate? Net profit $41,350 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 cost of goods sold/average inventory

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

d. are clear and reasonable

A diet aid 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 Americans 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.

The dietitian reviewed a monitoring sheet for a dairy refrigerator at 9am on Wednesday. What should the initial action be? Monday 5:30am 36F 6:00pm 40F Tuesday 5:30am 38F 6:00pm 44F Wednesday 5:30am 48F a. discard the products immediately b. review the temperature with the maintenance department c. monitor the temperature every 4 hours d. check the temperature of the products

d. check the temperature of the products

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

d. designate a replacement and remove the employee from the area for further discussion

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

d. fried rice

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 the products

d. graphics and text of the products

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

d. increase the temperature of the rinse cycle

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

Employees are consistently late returning from breaks. The dietitian should first: a. have all employees clock in and out of 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 non-selective menu primarily to: a. control food volume b. encourage client participation c. minimize food drop off time d. minimize labor cost

d. minimize labor cost

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

d. minimize labor cost

When you change from conventional to a 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

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

decaffeinate it

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

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

deck ovens and pressure steamers

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

decrease costs and increases productivity

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

decrease the temperature by 25 degrees

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

decreased labor minutes per meal

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

defrost frozen food in the refrigerator

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

democratic

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 outcomes d. determine the best outcome desired

determine the most cost-effective way to solve a problem

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

develop a job description and specifications for the position

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 from a facility

developing a better safety program from a facility

Which management functions 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

directing and controlling

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

discard the stew

You are a supervising Dietitian and are very satisfied with one of your 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

discuss it with her one on one in your office

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

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 entree sales by the number of customers c. divide the number of customers by total sales d. divide the total sales by the cost of an average priced meal

divide total sales by the number of customers

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

dry inert chemicals under pressure

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

during steam table holding

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 productivty

employee involvement is the key to productivty

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

employee needs

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 sanitization

employee safety and sanitization

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. repaire standard c. equipment equality d. ergonomics

employee training

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

employees at the end of the period and the number of new employees

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 position

employees under the direction of one person

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

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

establish expected outcomes

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

excessive span of control

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

file a claim with the NLRB

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

find out why

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

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

food safety

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

food service equipment

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

forecasting revenue

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

formal, competitive bid

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

fringe benefits

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

frozen beef and frozen corn

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

fruits, vegetables

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

garbage disposal

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 your managers decided which ones to offer d. ask for employee comments on new suggestions

give samples to a few patients and ask for their comments

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

greater than

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 tasks to be performed

guides that define the scope of permissible activity

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 a child

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

horizontal

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

implement blind receiving

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

improve the quality of services offered

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

in a quiet place with privacy

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

increase shell life by inhibiting mold

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

increasing productivity

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

informal

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

informational

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

inhibit bacteria growth

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

is planning to close some of its wings for renovation for three months

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

job description

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 food 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 allowed in a kosher kitchen d. no pork or shellfish are allowed in a kosher kitchen

kosher food should not be allowed to mix with non-kosher foods

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

labor costs

In the past 5 - 10 years, foodservice costs have risen due to increased: a. food costs b. labor costs c. equipment costs d. utility costs

labor costs

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 portions cost

labor minutes per day

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

lists both tasks and time

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 when to do them d. lists time limits on all aspects of the job

lists what steps to do and when to do them

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

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 employees wash hands frequently d. wash countertops regularly with sanitizing agents

make employees wash hands frequently

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

market form of foods purchased

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

market research

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

master schedule

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

meat that has been frozen

A press conference announcing your new business is: a. advertising b. networking c. media performance d. personal selling

media performance

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

microcrystalline cellulose

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

microcrystalline cellulose

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

mixing bowls, measuring spoons

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

more information than a directed interview

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-employee loyalty

mutual worker-employee loyalty

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

near the food preparation area

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

near the range

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 hire employees

newly hire employees

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

no because of the risk of staphylococcus

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

nonselective

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

number of work stations

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

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

obtain volume purchasing discounts

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

participative

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

perpetual inventory

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

physical

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 from traffic aisles c. position work centers adjacent to the appropriate point of service d. design aisles wide enough to accommodate both

plan work aisles separate from traffic aisles

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

planning

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

planning

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

position

Excess food soil in the dishmachine was 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

pre-rinse dishes before washing

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

precise, measurable objectives

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

proactive - focuses on the prevention of errors in food service

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

promotion

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

proper temperatures of the food received

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

provide unfavorable osmotic pressure

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

quality control

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

quality tolerance limit

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. ratio of overhead to sales d. ratio of profit to sales

ratio of profit to sales

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

ready-prepared system

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

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

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 spend providing nutrition education c. record the number of patients who were satisfied with the education provided d. keep a record of all who failed to attend

record the number of hours the Dietitian spend 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

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

remain constant

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

replace the pot roast

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

report him to management

The temperature 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 temperature 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

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

revenue

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

rising labor costs

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

safety goggles

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

sales

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

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 relations department

schedule a counseling session with him

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

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

After an outbreak of food-borne in the cafeteria, you discover one of your employees has an infected cut on his finger. You should: a. call the state police 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

send the employee home until the cut has healed

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

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

shop steward

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 wothwhile

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

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

shows the employee how he fits into the organization

A hospital cafeteria that currently serves 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

simplify the menu

On your meal rounds your 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 your Diet Aide to help feed the patient

speak with the Director of Nursing

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

specifications of minimum quality characteristics

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

square symbol

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

standard of identity, nutrition labels, imitation foods

Which of the following has the quickest onset of food-borne illness? a. staphylococcus aureaus b. clostridium botulinum c. clostridium perfringes d. campylobacter jejuni

staphylococcus aureaus

You called a meeting for 9 AM. 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 stated starting tine c. wait until the most significant members have arrived d. start on time

start on time

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

steam-jacketed kettle

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 d. cool completely on the counter, then refrigerate

store the sauce in shallow pans in the refrigerator

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 service 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

substitute mashed potatoes until the au gratin are done

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

supervision of dietary employees

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

surfaces do not have open seams or cracks

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

technical skills decrease, conceptual skills increase

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

telephone the legislator

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 he he goes

tell him about union dues

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

test the water temperature at frequent intervals

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

the Equal Pay Act

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

the Fair Labor Standards Act

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

the Federal Register

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 analysis d. statistical analysis

the audit

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

the budget for wages

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

the commissary system

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

the degree of authority and informal relationships

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

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

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

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

the nominal group technique

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

the number of portions served per hour

A decision to feed 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 regulation

the philosophy of the institution

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

the shop steward

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

the temperature of the various cycles

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

they provide more info

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

thickness

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

to assess the nutrient adequacy of a population

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

to determine when and how much to order

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

to improve performance

Two of the listed ingredients of 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

to prevent lipid oxidation

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 patron over a one week period c. total sales divided by budgeted cost per meal d. total revenues for a specific period divided by the cost of a prototype meal

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

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

turn down the rinse temperature

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

two supervisors for one employee

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 temperature d. increase the length of the rinse cycle

use paper products until the problem has been resolved

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 cashiet

use the scramble system

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

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

vacuum-packaged in oxygen-impermeable film

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

variable

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

variable-costs

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

wash temperature

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

when costs increases

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

when the bill is in public hearings