Inman Food Service Management Mock Exam-csusb

the most appropriate temperature for a sanitizing solution is

79 degrees F

Which is a least time efficient way for a dietitian to evaluate a new piece of equipment for purchase?

attend food service trade fairs

A # 12 scoop, was used to serve 600 servings of mashed potatoes instead of a # 16 scoop. How many servings were they short?

#12 scoop = 2.7 oz# (32/12) 16 scoop = 2 oz(32/16) 600 svgs x 2oz = 1200 oz/svg 1200 oz svg/2.7oz = 444 svgs 600 svgs - 444 svgs = 156 svgs

If carrots have an AP price of $.50/pound and an EP yield of .80, the EP price/pound will be _____________. $.40 $.62 $.80 $1.60

$.62 .5/.8

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

. implement blind receiving

to sanitize , immerse dishes in a chemical solution for ___ min. 1 2 3 4

1

It takes ___________ FTEs to fill one 8 hour 7 day per week position. 1.4 1.6 1.8 2

1.4 8 hours × 7 days = 56 hours ÷ 40 hour workweek = 1.4 FTE

A #8 disher will yield which size portions? 1/4 cup 1/3 cup 1/2 cup 1 cup

1/2 cup

a #12 scoop measures:

1/3 cup

A recipe for 100 servings contains 25 pounds of ground beef, 10 pounds of pasta, 10 pounds of tomato paste, and 5 pounds of cheese. You are adjusting this recipe using the factor method and have determined your conversion factor is 5. How many pounds of ground beef will be in your new recipe? 5 pounds 12.5 pounds 125 pounds Unable to calculate because desired number of servings is not given for the adjusted recipe.

125 pounds

How many meals were serve per labor minute if 13 FTE s produced 1350 meals in a 40 hour week? 0.04 2.59 1.01 0.43

13 X 40 = 520 X 60 = 31200 1350/31200

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

1345 1300 + 1250 + 1350 + 1400 + 1425 = 6725/5 = 1354

what is the lowest acceptable holding temp while serving?

140 degree F

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

22000 + 15000 + 2000 = 39000 12000 + 14000 + 11000 = 37000 39000 - 37000 = $2000

The Pollution Prevention Act of 1990 established a goal of recycling at least _____________% of solid waste in America

25%

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?

3.5 hrs x 1.5/hr = 5.25 250/5.25 = 48

How many FTE s per week will be needed to fill 300 weekly hours? 7.5 8 12.2 6

300/40

The temperature range identified as the temperature danger zone is _____________. 40 - 145°F 45 - 140°F 41 - 135°F 35 - 145°F

41 - 135°F

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

5.5 x 20 = 110/hr x 40/week = 4400 x4=17600

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

Choose the statement that best describes the commissary foodservice system?A. centralized production with highly automated equipmentB. decentralized production and centralized serviceC. procurement of food that is completely processedD. the type of foodservice found on military bases

A. centralized production with highly automated equipmen

A food service director uses a 4 month movable average to determine how many chicken breasts are needed for August given the number served in April, May,June and july. how would the forcast the need for september?

Add August and delete april

which would be a sentinel event?

An NPO patient receiving a regular tray

A recipe requires 1.5 pints of cleaned, sliced strawberries. The yield for strawberries is 91%. One cup of clean, sliced strawberries weight 7 oz. At a minimum, how many pound of strawberries needed to be ordered.

Ans: 1 1/2 1.5 pints = 3 cups = 3 x 7 = 21 oz raw x 91/100 = 21/ (21/.91) raw = 23.07 oz raw = 23.07/16 = 1.44 lb

A FOOD DELIVARY ARRIVED DURING TRAYLINE

Ask the driver to wait

The Food Code requires a minimum of _____________ foot-candles of light where an employee is working with food.A) 10 B) 20 C) 50 D) 100

C) 50

Which of the following is the primary reason that managers of conventional foodservices have made changes in the form in which foods are purchased? A. to improve productivityB. to improve quality of outputsC. to reduce food cost D. to reduce production time

D. to reduce production time

Responsibility, recognition by management and participation in decision making are all considered true motivators by

Harzberg

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 = $440Enchilada: $3.00 - $1.75 x 100 = $125 Selling price - prime cost x (units sold)

The process that includes the concept of providing a product or service only when a customer wants it is termed:_____________. Lean Benchmarking Downsizing Six Sigma

Lean

The federal act with the purpose of assuring safe and healthful working conditions is the National Sanitation Foundation Act. National Food Code Act. Occupational Safety and Health Act. Environmental Protection Act.

Occupational Safety and Health Act.

Which of the following federal agencies established the Hazards Communication Standard? Occupational Safety and Health Administration National Safety Council Environmental Protection Agency Underwriters Laboratory

Occupational Safety and Health Administration

What method is used when you log in and out movement from the storeroom?

Perpetual inventory

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 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)

Pests require two basic conditions to survive. One is food; the other is: moisture exposure to natural lighting a place to harbor an environmental temperature of 70-85° F

a place to harbor

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

a. 12 144/12 scoops per quart = 12

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 425x .9 = 382.5 pts x.75 = 286.8 /12 = 23.9

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

a. 32 i gallon = 128 oz 128/4

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% 325/865

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

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. a purchase requisition

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 The FMLA guarantees a person is able to return to their same position before leave UNLESS it is unavailable in which case an equal position (including equal benefits and pay) will be provided.

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

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

a. approved treatment regimens

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

a. arbitration III 17, arbitration is the final step in bargaining to dissolve a dispute.

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

a. autocratic

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

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

a. convection oven

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

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

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

a. food service equipment

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 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

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

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

a. interpersonal b. informational The manager can perform the informational role to provide information to individuals inside and outside the corporation.

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 Assess if the individual possesses the skills required for the job.

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

a. wash temperature

The Program, developed by an architect for a new kitchen, includes the schematic design. construction documents. blueprints. projected timeline for the project. all of the above.

all of the above.

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%?

ans: $.69 processed, $.72 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)

what procedure is binding and can not be changed? arbitration mediation an injunction collective bargaining

arbitration

A component of the DRI's is the EAR which is used:

assess the nutrient adequacy of a population

Which of the following foods are safe? beef stew at 160 degree potato salad at 75 tuna casserole on 100 egg salad at 80

beef stew at 160 degree

Several patients receiving pureed foods at a long term care facility have developed salmonella infections . the most likeley cause:

blender was washed in warm soapy water

An example of an output is: bread for a bakery fresh tomatoes for a catsup canner pulp for a book publisher seeds for a farmer stainless steel for an equipment manufacturer

bread for a bakery

Food was held at 70F for a long time in *anaerobic conditions.* 8 hrs after eating it you become ill. What is the culprit? salmonella staphylococcus campylobacter jejuni clostridium per fringe

clostridium perfringes

The food service director who wants to hire a dietitian should first: a. contact local hospitals for possible applicants b. evaluate applicants' resumes looking for proper credentials c. develop a job description and specification for the position d. post a job listing in the local paper

c. develop a job description and specification for the position

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

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 III 5, labor turnover rate is number of employees (terminated and replaced)/total positions in department

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

c. planning

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

commisary

what is the first step in receiving process

compare the purchase order to the invoice

before establishing a nutrition consulting business in your community

conduct a market analysis

a strict muslim would not eat:

congealed fruit salad

A viscosimeter measures: temperature ph stability consistency

consistency

A typical component of an integrated pest-management program would be use of control methods to reduce pest infestations. bacteriological preventative maintenance. bioremediation companies to help prevent infestations. UL-approved equipment.

control methods to reduce pest infestations.

A management function in which performance is measured and corrective action is taken to ensure accomplishment of an organizational goal is known as planning directing controlling organizing

controlling

When preparing a budget, which management function is involved? controlling organizing evaluating projecting

controlling

which system is not labor efficient?

conventional

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

cook - freeze

Which of the following foodservice system has the lowest labor cost? a. cook freeze b. cook chill c. convenience d. conventional

cook freeze

A flexible monthly budget would be recommended for a hospital which

is planning to close some of its wings for renovation for 3 months.

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

cost analysis

Using the scientific approach to management, which of the following would result?

decreased labor minutes per meal

how do you determine the average check in the cafeteria?

divide total sales by the number of customers

what is a chemical composition of a class ABC fire extinguisher?

dry inert chemicals under pressure

The Ouchi theory Z management theory states that

employee involvement is the key to productivity

Why should a manager not allow employees to wear long jewelry in the kitchen?

employee safetey and sanitation

A facility with a labor turnover of 50% also experiences numerous equipment malfunctions. both problems might be resolved through improved:

employee training

the human relation theoryof management stresses:

employees need

The span of control refers to the number of

employees under the direction of one person

why are mono and di glycerides added to the shortening used in cakes?

emulsifiers

According to Pine and Gilmore, the realm of experience economy that provides a way to help customers enjoy themselves while eating is termed education. escapism. aestheticism. entertainment.

entertainment.

A supervising dietitian who wishes to delegate specific responsibilities should first:

establish expected outcomes

A dietitian who wish to delegate work to subordinate should first:

evaluate employee skills and task difficulty

Exponential smoothing and moving average are forecasting methods that:

follow an identifiable pattern over time

The food service supervisor should carefully monitor a cook chill production because of concerns about:

food saftey

a meal equivalent is determined by

food sales divided by the average cost of a typical meal

A disease that results from eating food that contains live pathogenic bacteria or other microorganisms. cross contamination foodborne illness flow of food critical control point outbreak

foodborne illness

Bacillus cereus intoxication is most likely to occur: macaroni and cheese baked beans corn pudding fried rice

fried rice

Which food items require the highest humidity?

fruits and vegetables

Five pounds of pressure creates a temp that is __________the boiling point

greater than

Quarry tile is often used for the flooring in foodservice operations because it is resilient. absorbs sounds well. does not get slippery when wet. is nonabsorbent.

is nonabsorbent.

The primary function of an organization s mission statement is to: attract customers motivate employees promote profit sharing guide decision making

guide decision making

Policies are:

guides that define the scope of permissible activity

The single most important measure to prevent the spread of staphylococci in a food service operation is to teach and monitor proper:A. use of hair restraintsB. handwashingC. temperature takingD. thawing techniques

handwashing

Which of the following would be considered an example of sustainability in menu planning: having meatless Mondays using Asian farm raised Tilapia rather than US farm raised Tilapia serving nonorganic produce purchasing commercially-prepared entrees

having meatless Mondays

which of the following would be considered by HACCP TO BE of most concern

holding temp of cream mushroom soup on the serving line

when purchasing a foodservice equipment , first consider:

how it will be used and cost

Propionate is used in foods to:

increase shelf life by inhibiting mold

quality circles are useful in

increasing productivity

which of the following form of pudding will be purchased in an Assembly/serve foodservice system? frozen bulk instant canned individual portion

individual portions

which is an example of indirect cost? insurance travel cost food china

insurance

Preventing a Listeria monocytogenes outbreak requires special care because

it is able to grow at temperatures of 35 -113 degree F

Which of the following best describes a cash-flow budget:

it is an estimate of income and expenditure over time

Which is true regarding the Food Code? it is the federal government s best guidance on food safety states are required by the USDA to adopt it as regulation it is federal regulation it applies only to on-site, non-commercial foodservice operations

it is federal regulation

All of the following are operational cost except utilities cleaning labor cost laundry service

labor cost

Which of the following is the example of productivity management? labor turnover rate labor minutes/day food cost percemtage edible portion cost

labor minutes/day

A customer who has eaten lunch in the cafeteria become ill one hour after eating a chicken sandwich . what should dietitian do first?

listen carefully , take complaint seriously and conduct an investigation.

A work schedule

lists both tasks and time

A job breakdown

lists what steps to do and how to do them

What you should do if you believe theft is occuring in the storeroom?

make everyone sign in and out of the storeroom

Which of the following is not part of the Academy of Nutrition and Dietetics definition of a sustainable food system: ecologically sound socially acceptable economically viable managerially innovative

managerially innovative

which of the following most important in determining the space required for a production unit in a new facility?

market form of food purchased

Clostridium perfringens is often associated with:

meat and gravied mixture in large quantities.

When meat is irradiated, the best flavor comes from

meat that has bean frozen

Employees are consistently late returning from breaks. The Dietition should first:

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

Choose the phrase that best states the primary objective of the assembly/serve system?A. a desire for individualityB. minimize labor costC. serve rural healthcare facilitiesD. suited to multiple serving units

minimize labor cos

what is not found in standardized recipe?

mixing bowls, measuring spoons

where should a hand-washing sink be located

near the food preparation area

Where should a class B fire extinguisher be placed?

near the range

Removing more air from a space than is brought into that space is an example of ventilation. positive air pressure. negative air pressure. make up air.

negative air pressure.

A dietitian who is developing policies and procedures for nourishment distribution and service should first:

note how nourishments are being distributed and served.

when trying to cut down on the number of employees on a tray assembly line evaluate the:

number of work stations

hospital use formularies to

obtain volume purchasing discounts

All of the following are principles of motion economy EXCEPT both hands should be used. materials and tools should have a fixed location. the height of the work unit should allow either standing or sitting. one tool should be used at a time.

one tool should be used at a time.

which would be the best tool for rating foods in a pediatric hospital?

the facial hedonic scale

the decision to feed pts in their room rather than cafeteria is based on

philosophy of institution

Which term relates to scientific management?

physical

which of the following kitchen layout will help prevent other employees from walking through the cook's work area?

plan work aisles separate from traffic aisles

If you inform an employee that, as his supervisor, you wish to have him perform a certain task, you are utilizing:

position power

management by objectives refer to a management process which employs:

precise , measurable objective.

Which one of the following would be used to analyze tray line accuracy?

process chart

A tactic that increases the sale of service through publicity is known as

promotion

the first control in receiving process is:

purchase order

Salmonella sources are often:

raw produce and uncooked foods of animal origin

A blast freezer and rethermalization are part of the

ready prepared system

if you are working ona cost benefit analysis you would:

record the number of hours the dietitian spent providing nutrition education.

the profit margin:

reflects the portion of sales volume remaining after all bills are paid.

if there is an increase in input and output, the productivity will

remain consistant

six sigma improves quality by:

removing defects and their causes

the temperature of a beef casserole drops below 140 within an hour . what should you do?

return to oven to reheat to minimumof 165

which of the following component projected first during the budgeting process? cash labor operating expense revenue

revenue

Illness due to Bacillus cereus is due to contaminated ____

rice products and starchy foods

what is the major reason for installing automated equipment?

rising labor cost

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

safety goggles

How do you convince administration that a former nutrition program should be reinstated?

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

the hospital foodservice department has developed several high quality sugar free desserts that are identified as unique to the department. this product represent what type of branding?

signature

Allowing customers to bring in a reusable cup or mug is an example of source reduction. portion control. recycling. composting.

source reduction.

on your meal rounds you notice that elderly patient are not being fed properly. what is the best solution?

speak with director of nursing

which of the following extinguishers is best to use on a grease fire?

square symbol

four hours after eating you develop nausea and diarrhea without fever

staphylococcus aureus

which of the following has the quickest onset of food borne illness?

staphylococcus aureus

A snack food kiosks staffed with full time employee would be considered ______________ in collage dormitory foodservice technical core interface input subsystem

subsystem

the national sanitation foundation standard for equipment construction that is most related to microbiological safetey requires:

surface do not have open seams and cracks

in order to influence legislator one day before a vote,the dietitian should:

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 if he goes

tell him about union dues

A PERT analysis must include:

the amount of time needed to complete each activity.

a useful application of counting FTE's isin planning:

the budget for wages

Self-operation means: the manager or supervisor is responsible for preparing the food to be served. the manager is an employee of the company in which the foodservice is located. a single manager is hired to oversee the foodservice operation. employees complete the work without a manager being present.

the manager is an employee of the company in which the foodservice is located.

Which of the following is a advantage with a refrigerated cart with conduction heat units: hot beverages will need to be poured and served on the floor the temperature of cold items is maintained the carts are easy to sanitize allows for decentralized meal tray assembly

the temperature of cold items is maintained

A high temperature dishmachine registers at 203 to 205°F during the final rinse cycle. For effective sanitation this temperature range is: too high too low appropriate irrelevant

too high

You are conducting a nutrient analysis of a recipe that uses a 10 lbs of 80/20 raw ground beef. to best ensure analysis accuracy:

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

the transfer of heat when cooking with an induction burner is

use of electrical magnetic fields to energize the metal cooking surface

if a temperature on the dish-machine rinse cycle is 135 F, you should

use paper products until the problem has been resolved

cost effectiveness studies:

use the results of outcomes research

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 $3500Software $2400Staff instruction $1000 Labor hours saved: 6 per week at $20/hour

$3500 + $2400 + $1000 = $69006 hrs/week 6 hr x $ 20/hr = $ 120/week 6900/120 = 57.5 weeks (13 months) (To calculate months from weeks, divide by 4.34)

at what temperature should coffee and thin soup be held for serving?

180-190 degree F

In implementing a program costs3$ for each patients and the return is 6$/patient, the cost benefit ratio is 1:2 2:1 1:1 3:1

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

How many actual relief employees are needed to cover 20 full-time employees?

20 x 0.55 = 11

It takes 21 FTE s per week to prepare 4200 meals per week at 12 minutes per meal. How many patients are served in this hospital for the week if each patient eats 3 meals a day? 150 patients 300 patients 400 patients 200 patients

200 4200/ 21 = 200 pts 12 X3 = 36 MINUTES 21 X 40 = 840 HRS x 60 = 50400 minutes

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?

350/90 min= 4

The maximum number of calories per serving in a product labeled low calorie is:

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?

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

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.

55,267/2080 (days in. a year)= 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.

6 x 3 + 2 = 20

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

640 10 x 128 = 1280 # 16 = 1/4 = 0.25 = 2 oz 1280/2

which of the following type of menu would be most appropriate for a new acute care facility with an expected length of stay of 2 days? static 7-day cycle 14-day cycle 21 day cycle

7 day cycle

the minimum recommended temperature for a chemical sanitizer is:

75 F

Food is prepared in the main kitchen. Trays are assembled and sent from the main kitchen. This is called?A. cafeteria-type serviceB. centralized foodserviceC. convenience foodserviceD. scramble system

B. centralized foodservice

Which additive improves the crispiness in vegetables? BHA BHT CALCIUM PECTIN

CALCIUM

The USDA sponsored program to improve school children s interest in tasty and nutritious foods is termed: Let s Move Milk Matters Chefs Move to School 5-a-Day

Chefs Move to School

THE Interstate shipping of shellfish is monitored by the

FDA

Which group is responsible for nutritional labeling?

FDA

in interstate shipping of shellfish is monitored by

FDA

which organization regulates the irradiation of food?

FDA

The number of work movements between pieces of equipment is indicated on

a cross chart

the line type of organizational chart shows

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 flow diagram

Quality Assurance

a measurement of the quality of care provided to patients

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

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

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

a, variable

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 A #12 scoop is 1/3 cup

You are planning the budget for next year. Labor costs will increase by 10%. Food costs will increase by 5%. Operating costs 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 costs 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 labor cost: 1,000,000 x 40% = $400,000 x 10% = $ 40,000 food costs: 1,000,000 x 40% = $400,000 x 5% = $ 20,000 operating cost:1,000,000 x 20% = $200,000 x 2% = $ 4,000 $1,000,000 + $40,000 + $20,000 + $4,000 = $1,064,000

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

a. $10 BP=Fixed cost/( Selling Price-Variable Costs)= UNIT SOLD Fixed costs/ 1-(variable costs/sales)= sales volume 20= 100/ 1- ($5/x) $100 (Fixed costs)/20 (Break Even) = $5 $5 + Variable cost ($5) = $10

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 6.5 x 20 = 130 $ x 40 hrs = 5200

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

a. $5750 (5300+ 3150 )- 2700 (beginning inventory - end inventory) + purchases

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 Use a chemical solution for 1 minute in lukewarm water, IV 33

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 allowed in a 1 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? Menu item Units sold Selling price Raw food cost Prime cost Lasagna 1500 $3.00 $1.35 $2.00 Vegetarian 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 Selling price - prime cost x (units sold)

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

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

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

If dishes are not cleaned properly in the dishmachine, the first thing to check is: a. the temperatures 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 temperatures of the various cycles

A foodservice worker confide in you that he has tested HIV positive. what should you do?

assure him that confidentiality will be respected

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

b. 4.0 Dietitian, Nurse, Doctor + Clerk, Diet Aides + Secretary

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

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 no. of meals = 23,231/2.15 = 10805 total meals prepared = 10805 + 1923 = 12728 labor cost = 25,790/12728 = 2.026 (Total cafeteria sales/meal equivalent) + number of meals served = total meals served. Total labor expenses/total meals served.

How much will it cost to prepare these scrambled eggs? Amount to be made: 25 Cost of eggs $.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

b. $2.35 $0.83/12 x 25 = $1.72 ($2.29/16) x 2 oz = $0.29 ($2.50/16) x 2 cups = $0.31 $1.72 + $0.29 + $0.31= $2.32

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

b. $22500 80% = 30000 60% = ? cross multiplication 30,000 x .6 = 18000/.8

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 34x 40 = 1360 mins x60 = 81600 minutes 3800/81600

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

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. one year

b. 13 months

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. 145 380 x .85 = 323 x .45

A crate of oranges weighs 45 pounds 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. 31 orange = 2.66oz juice 2.66oz x 128 = 340 oz/crate 128oz x 8 = 1,024oz/340oz = 3

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% 40x 2 = 80$ 80/240 =0.333 x 100 = 33 %

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

b. 36-40°F

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

b. 37 3 meals served in a hospital 14 x3 = 42 minutes 42min/ 8 hrs/day = 5.25/day 5.25 x 7 = 36.75.

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

b. 50% 70+30+40 = 140 70/140 = 50%

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 III 7, work breaks increase productivity, involving employees in the process increases motivation

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

b. The Fair Labor Standards Act

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 Further distances between items. Can slow down productivity.

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

b. a process chart The process chart would show the separate steps in a procedure.

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

b. a wet floor near the dish machine Pg. III 30, A sentinel event indicator: serious event that requires further investigation each time it occurs.

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 daily progress reports d. select an employee who is interested in management

b. allow the employee to change procedures to achieve desired outcome Allow the employee to determine the best way to achieve their duties; provided the duties are accomplished and the outcome is accurate.

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 and steel wool d. an employee leaving the freezer door ajar

b. an employee washing floors during rush hour

Traditional diets of Asian populations in the United States are low in: a. iron b. calcium c. vitamin C d. essential fatty acids

b. calcium

If the chlorine solution in the dish machine 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

b. check the 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 the Food service Director and have received a note saying that last night's meat delivery had been improperly handled by two employees. Your first action is to: a. contact the deliver)' 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 Conventional requires equipment for a variety of menu items. There also needs to be areas for storage, meal prep, and meal delivery. IV 19-20

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

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

b. countertops

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 trunnion kettle d. a rotary oven and a steamer

b. deck ovens and pressure steamers The deck oven and pressure steamer are most appropriate for this meal. The food will be properly prepared and the equipment is suitable for the larger facility.

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

b. decrease the temperature by 25 degrees

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

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

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

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

b. forecasting revenue Budgets are prepared for the following fiscal year, so forecasting is important.

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

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 Six Sigma improves quality by removing defects and their causes. Pg. III 30

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

The organizational 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

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

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

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 temperatures at frequent intervals c. ask them to write down the guidelines d. check to see if the pots are clean

b. test the water temperatures at frequent intervals

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

According to Chinese beliefs, foods and herbs that may be used to treat illnesses 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 report presenting the financial condition of an organization as of a particular date is :

balance sheet

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

c. an administrative Dietitian in a 600 bed hospital

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

c. conduct a can cutting analysis

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

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

c. decrease costs and increases productivity

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

c) clostridium botulinum

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

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 lb. 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 8x 2.79

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

c. $27.87 revenue/ customers 909009/32613

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

c. $5300 4% = 1200 100% = ? 4x = 1200x 10 = 12000 x = 12000/4 = 30,000 total revenue rent= 1200 labour& food cost = 30000x.7 = 21000 monthly expanses = 2500 Total expenses= 24700 Profit = 30,000-24700

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

c. $700 10000-3000 = 7000 x10%

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 350/4 = 87.5 minutes

Based on an 8-hour 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 32567/52 weeks = 626/40 hrs/wk = 15.66

If an employee works 5 days each week, how many regular employees can be covered by one relief employee? a. 1 ½ b. 2 c. 2½ d. 3

c. 2½ III 3, A relief worker can cover the "days off" of 2.5 full time workers each week (weekends and being able to work during the 5 day work week) 5/2 = 2.5

A cafeteria seats 80 customers. Lunch runs from 11:15AM 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

c. 350 11:15 - 1:00 pm = 1.75 hrs 2.5 x1.75 hrs = 4.38 80 x 4.38

What is the benefit:cost ratio of a program intervention that cost $1,890,000 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

c. 3:1 5.67 mil/1.89 mil

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

c. 6 1 batch in 18 mins batch in 1 min = 1/18batches in 120 mins = 120/18 = 6.6

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 40/140 = 29% = 87 300 x 29%

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?

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

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

To evaluate quality patient care: 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

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

c. promotion

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

c. reduce food costs

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

c. social class, lifestyle, motive behind purchases

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

c. social class, lifestyle, motive behind purchases

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

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

1. 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 III 11, The nominal group technique generates innovative and creative ideas. It is more structured and controlled.

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

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 of the following is a paid employee who wishes to join the union? a. a mediator b. department head c.shop steward d. bargaining agent

c.shop steward

A job description

can be used for employee appraisal

One example of a service control would be use of preportioned meat products. duplicate guest checks. tip pooling. carts to deliver meals.

carts to deliver meals.

Underwriters Laboratories does which of the following?

check safety of electrical equipment

Results of the patient food satisfaction survey indicate that pt. thinks that servings are too large. The dietitian should first:

check the serving utensil on line

According to HACCP, which would be the recommendation when preparing mixed dishes that include perishable ingredients

chill perishable components separately in small amounts.

the primary reason for portion control in foodservice is:

cost control

Maintaining appropriate food temperatures typically is least challenging with _____________ service. room delivery counter tray

counter

when cleaning ____ use chlorine or quaternary ammonia

counterttops

The transfer of harmful microorganisms from one item of food to another by means of a nonfood contact surface. cross contamination foodborne illness flow of food critical control point outbreak

cross contamination

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

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 $1.12 x 10% = $0.11 The hidden cost is 10% of the raw food cost.

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

d. $1600

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

d. $255800 100,000 x10% = 11000 100,000 x 5% = 105,000 40,000 x2% = 40800

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

d. $3.58 Cost per serving/food cost percentage = selling price 1.25/.35= 3.58

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 3.14x 3.37 (raw food cost)(factor) = selling price

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%

d. 11% 6/55 = 11%

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

d. 18 12x 40 = 480/week 8640/480

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

d. 18 9 x .65 - 5.85lb x16 =93.6 oz /5 =18.7

What is the inventory turnover rate? Net profit $ 41,137 Cost of goods sold $145,350 Average inventory value $ 7,330 Total meals served per day 200 a. 205.68 b. 726.75 c. 5.6 d. 19.83

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

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

d. 30 21 /.7 =(1 # =0.7 21# = ?) cross multiplication

Approximately how many patient trays per minute must be 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. 4.5 400/90

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

d. 50 -60% IV 9, humidity, measured by hygrometer - 50-60%

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

d. 60"

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.

d. 70 lbs. 3x300 =900 oz/16 = 56.25lb xo.8 = 70lbs

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

d. National Labor Relations Act

An employee returns to work after recovering from a broken leg, but is still not able to perform essential job functions. You should: a. create a new position that the employee can perform b. transfer the employee to another department c. hire another employee to assist them at their job d. ask the employee to provide written recommendations from their physician

d. ask the employee to provide written recommendations from their physician Need recommendations from physician to adapt current position

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

d. 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

d. 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

d. assembly-serve

To ensure that the employee performance appraisal process is objective and fair, the evaluation criteria should: a. be evaluated and adjusted annually b. be developed with input from the employees c. emphasize the employee's best skills d. be clear and reasonable

d. be clear and reasonable

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

d. carbon monoxide

The dietitian reviewed monitoring sheet for a dairy refrigerator at 9 am on Wednesday. what should be an initial action. Monday 5:30AM 36 F 6:00PM 40 F Tuesday 5:30AM 38 F 6:00PM 44 F Wednesday 5:30AM 48 F a. discard the products immediately b. review the temperatures 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

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

d. clay tiles

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. decrease the temperature of the rinse cycle

d. decrease the temperature of the rinse cycle

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

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

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

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

d. garbage disposal

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 solution d. listens to others but makes the decision themselves

d. listens to others but makes the decision themselves The consultative leader asks for input from others but makes a decision on their own.

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 costs

d. minimize labor costs

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 A non-directed interview is unscripted which allows for the employer to gain more information.

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

Meatloaf 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

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 sale

d. printed materials describing the current sale

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

d. ratio of profit to sales The profit margin is the ratio of profit to sales

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 employee d. send the employee home until the cut has healed

d. send the employee home until the cut has healed

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

d. seniority

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

d. standard of identity, nutrition labels, imitation foods

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 The consultant RD is there for a short time.

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 information

d. they provide more information

The gauge of metal refers to: a. ply b. finish c. polish d. thickness

d. thickness gauge measures the weight of the material, the lower the gauge the stronger the metal IV 32

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

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

d. two supervisors for one employee

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

d. when costs increase

Induction heating is:

fast, even, without an open flame

what can you do if your company denies you the right to organize and form a labor union?

file claim with NLRB

Which is the first thing you do if an employee frequently comes to work without the proper uniform?

find out why

To implement an efficient staffing plan and adhere to budget constraints , the Dietitian can ensure labor cost are controlled by: master schedules job description compensation changes cross-training

master schedules

To increase the number of patrons served in cafeteria during the lunch meal:

use the scramble system

Which of the following is an example of sustainable design practices? using incandescent light bulbs. using VOC paint. using bamboo for wood floors. limiting the number and size of windows.

using bamboo for wood floors.

Which is the best way to maximize meat storage?

vacuum-packaged in oxygen-impermeable film

When can a citizen have impact on a bill?

when the bill is in public hearings