RD Exam - Inman's domain all domain numerical problems
How many FTE's can you hire with a weekly budget of $6000 if the salary is $15.00 per hour?
$15.00/hr x 40 = 600 $6000/600 =10
Using the following information, determine the selling price of the meal used to determine the break-even point. Fixed costs $150, Variable costs per meal $5, Break-even point 10 meals
$150/10= $15 $15 + Variable cost ($5) = $20
Your Nutrition Department has 6.5 FTE Dietitians at $20/hour. How much salary is that per week?
$20.00 x 40 = $800 x 6.5 = $5200
Your Nutrition Department has 5 FTE and 2 relief Dietitians at $25/hour. How much salary is that per week?
$25.00 x 40 = $1000 x 5= $5000 $25.00 x 16 = $400 x 2= $800 $5000 + $800 = $5800
Your Nutrition Department has 7 FTE Dietitians at $25/hour. How much salary is that per week?
$25.00 x 40 = $1000 x 7 = $7000
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
$5300 + $3150 = $ 8450 - $ 2700 = $5750
A baker makes a batch of cookies in 20 minutes. What is the maximum number of batches he can make in 3 hours?
1 batch in 20 mins batch in 1 min = 1/20 batches in 180 mins = 180/20 = 9
What is the labor turnover rate if 10 employees in a dept. of 60 were terminated and replaced.
10/60 * 100 = 16.6%
A food service operates with a 15% food cost. If a menu item has a raw food cost of $2, and it takes an employee 45 minutes at $6 an hour to prepare, what is the traditional selling price?
100/15 * 2 = $13
Entree: Pot roast # servings 55 food cost/serving $1.50 Chicken stew # servings 35 food cost/serving $0.75 spaghetti # servings 100 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 250 total entrees?
100/190 x 250 = 131
A food service operates with a 25% food cost. If a menu item has a raw food cost of $1.45, and it takes an employee 45 minutes at $6 an hour to prepare, what is the traditional selling price?
100/25 * 1.45 = $5.8
How many 4 ounce servings can you get from 1 gallon of ice cream?
128 oz/4 oz = 32
What is the food cost percentage if the cost of food is $1325 and the income is $2865
1325 /2865*100 = 46%
What is the salary of 15 FTEs if the weekly budget is $8000?
15 x 40 = 600 hrs 8000/600 = $13.33 /hr
What is the labor turnover rate if 15 employees in a dept. of 25 were terminated and replaced.
15/25 * 100 = 60%
What is the food cost percentage if the cost of food is $1700 and the annual income is $60,000
1700/ (60000/12) * 100 = 34%
If implementing a program costs $2 for each patient and the return is $6 per patient, the cost/benefit ratio is:
2/6 = 1:3
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:
4 trays in 1 min 1 tray in 1/4 min 350 trays in 350/4 mins = 87.5 1 hr and 27.5 mins
If an employee works 4 days a week, how many regular employees can be covered by one relief employee?
4/3 = 1.33
Forty entrees of fish cost $2.00 per serving. Total sales for the fish came to $240.00. What was the food cost percentage?
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?
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?
400/90 min= 4.5
What is the food cost percentage if the cost of food is $425 and the income is $900
425 /900*100 = 47%
If an employee works 5 days a week, how many regular employees can be covered by one relief employee?
5/2 = 2.5
If an employee works 6 days a week, how many regular employees can be covered by one relief employee?
6/1 = 6
What is the labor turnover rate if 6 employees in a dept. of 55 were terminated and replaced.
6/55 * 100 = 11%
Entree: Pot roast # servings 60 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?
60/130 x 100 = $46
What is the food cost percentage if the cost of food is $625 and the income is $1865
625 /1865*100 = 33%
An 7 lb. roast beef cost $1.79/lb. The edible portion is 65%. What is the AP price f the roast?
7*1.79 = $12.53
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?
70/140 x 100 = 50%
An 8 lb. roast beef cost $2.79/lb. The edible portion is 65%. What is the AP price f the roast?
8 lb.* $2.79/lb = $22.32
A cafeteria seats 150 customers. Lunch runs from 11:45 AM to 1:00 PM. Turnover is 3 customers/hour. How many can be served during those hours?
No. of hrs of service = 1.25 hrs No. of customer = 150* 3 = 450/hr Total Served = 450 * 1.25 = 562
How many quarts of batter are needed to make 144 muffins using a # 12 scoop?
No. of oz for 1 muffin = 32/12 = 2.66 For 144 muffin = 2.66 * 144 = 384 oz No. of quarts = 384/32 = 12
A business pays 5% of its income as rent, 60% towards labor and food costs, and 2% towards other monthly expenses. How much profit does this business make per month if total income is $25000?
Total Income = $25000 Rent = 5/100 * 25000 = $1250 Labor and Food Cost = 60/100 x $25000 = $15000 Others = 2/100 * 25000 = $500 $1250+ $15000+ $500= $16750 $25000- $16750= $8250
How much hamburger will it take to make 200 three ounce patties with 10% shrinkage
x - (0.1x) = 3 0.9 x = 3 x = 3.33 (3.33 * 200)/16 = 41.5 lb
A food service operates with a 50% food cost. If a menu item has a raw food cost of $1.25, and it takes an employee 45 minutes at $6 an hour to prepare, what is the traditional selling price?
100/50 * 1.25 = 2.5
A food service operates with a 60% food cost. If a menu item has a raw food cost of $1.15, and it takes an employee 45 minutes at $6 an hour to prepare, what is the traditional selling price?
100/60 * 1.15 = 1.97
Using the following data, the average check for September is: Total revenue $1000000 Net income 173010 FTEs 27.5 Number of customers 4500
1000000/4500 = $222.22
What would be the next number in this list with a moving average of 6? 1400, 1200, 1300, 1250, 1350, 1400, 1425
1200 + 1300 + 1250 + 1350 + 1400 + 1425 = 7925/6 = 1320
What is the total weekly budget if there are 13 FTEs at $20/hr
13 x 40 x 20 = $10400
What would be the next number in this list with a moving average of 5? 1400, 1200, 1300, 1250, 1350, 1400, 1425
1300 + 1250 + 1350 + 1400 + 1425 = 6725/5 = 1354
Using the factor method, determine the selling price using the data below. raw food cost $2.14; prepared food cost $5.21; labor cost $ $3.30; overhead cost $ 1.12; factor 2.37
2.14 x 2.37 = 5.07
In a hospital with 200 patients, it takes 20 minutes to prepare all day meals for a single patient. How many FTE's are needed per week?
200 * 7 days/week = 1400 meals 1400 * 20 = 28000 mins 28000 /60 = 466.67 hrs 466.67/40 = 11.67
What is the food cost percentage if the cost of food is $2100 and the income is $5500
2100 /5500*100 = 38%
How many meals were served per labor hour if 25 FTE produced 4000 meals in one 40 hour week?
25 * 40 = 1000 4000 / 1000 = 4
Your Nutrition Department has 10 FTE Dietitians at $25/hour. How much salary is that per month?
25 x 40 = 1000 x 10 = 10,000 10,000 * 4 = $40,000
What is the labor turnover rate if 15 employees in a dept. of 30 were terminated and 10 were replaced.
25/30 * 100 = 83%
In a hospital with 250 patients, it takes 20 minutes to prepare one meal. How many FTE's are needed per week?
250 x 3 meals/day x 7 days/week = 5250 meals 5250 * 20 = 10500 mins 10500/60 =1750 hrs 1750/40 = 43.75
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
3.37 x 3.14 = 10.58
What is the benefit: cost ratio of a program intervention that cost $1.75 million if the savings as a result of the program were $3 million?
3/1.75 = 12 : 7
If implementing a program costs $3 for each patient and the return is $6 per patient, the cost/benefit ratio is:
3/6 = 1:2
How many meals were served per labor minute if 30 FTE produced 3945 meals in one 40 hour week?
30 * 40 = 1200 3945/1200 = 3.28 3.28/60 = 0.054
Thirty entrees of fish cost $3.00 per serving. Total sales for the fish came to $280.00. What was the food cost percentage?
30 x 3 = 90/280 x 100 = 32%
In a hospital with 300 patients, it takes 14 minutes to prepare one meal. How many FTE's are needed per week?
300 x 3 meals/day x 7 days/week = 6300 meals 6300 * 14 = 88200 mins 88200 /60 = 1470 hrs 1470/40 = 36.75
How many servings are there in 10 gallons of ice cream using a #12 scoop?
32 oz/12 svgs= 2.66 oz/svgs 10 x 128 oz = 1280 oz/2.66 oz svgs = 480 svgs
How much gallons of ice cream is required for 500 servings using #12 scoop?
32 oz/12 svgs= 2.66 oz/svgs 2.66 x 500 = 1330 oz 1330/128 = 10.39
How many servings are there in 10 gallons of ice cream using a #16 scoop?
32 oz/16svgs= 2 oz/svgs 10 x 128 oz = 1280 oz/2 oz svgs = 640 svgs
What is the food cost percentage if the cost of food is $325 and the income is $865
325/865 * 100 = 38%
How many meals were served per labor minute if 34 FTE produced 3800 meals in one 40 hour week?
34 * 40 = 1360 3800/1360 = 2.79 2.79/60 = 0.05
Find the cost per meal if you serve 100,000 meals, spend $45000 in food purchases and $1750 worth of food was removed from the inventory.
45000 + 1750 = 46750 46750/100,000 = 0.46
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.
46000 + 1250 = 5850 5850/120000 = 0.39
If the productivity goal for a patient tray assembly unit is 5 trays per minute, the unit should be able to assemble approximately 400 trays in:
5 trays in 1 min 1 tray in 1/5 min 400 trays in 400/5 mins = 80 mins 1 hr and 20 mins
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?
5.67 mil/1.89 mil = 3:1
If an regular employee works 5 days a week and relief employees works 1 day a week, how man regular employees can be covered by one relief employee?
5/1 = 5
What is the labor turnover rate if 5 employees in a dept. of 70 were terminated.
5/70 * 100 = 7%
Chicken has a popularity index of 50%. A total of 180 patients had chicken. If 90% of the total patient had food. How many total patient in the hospital?
50/100 * x = 180 x = 360 (people that had food) 90/100 * y = 360 y = 400
The hospital budget for the first 3 months is set for an 50% occupancy rate. Budget figures for this level are listed below. The next months will have an occupancy rate of 80%. What would the food cost budget be for the second six months? Food cost $15000 Labor cost $25000 Operating costs $24000
50/100 x = 15000 x = (15000 x 100)/50 = 30000 Food cost budget = 80/100 x 30000= $24000
Approximately how many patient trays per minute must a centralized tray assembly unit produce in order to serve 500 patients during 2 hrs?
500/(2 x 60) = 4.16
How much time will it take to serve 500 patient if the centralized tray assembly unit produce 4 plates per minute?
500/4 = 125 mins
Find the cost per meal if you serve 100,000 meals, spend $50,000 in food purchases and $2000 worth of food was removed from the inventory.
50000 + 2000 = 52000 52000/100000 = 0.52
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
80/100 x = 30,000 x = (30000 x 100)/80 = 37500 Food cost budget = 60/100 x 37500 = $22500
What is the gross food cost for June using the following information? June 1 inventory $8000 July 1 inventory $3500 Food purchases - month of June $4000
8000 + 4000 - 3500 = $8500
Chicken has a popularity index of 45%. There are 380 total patients, 85% of whom are eating. How many will choose chicken?
85/100 x 380 = 323 323 x 45/100 = 145
Chicken has a popularity index of 50%. There are 400 total patients, 90% of whom are eating. How many will choose chicken?
90/100 x 400 = 360 360 x 50/100 = 180
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?
Total Income = 1200 * 100/4 = $30000 Labor and Food Cost = 70/100 x $30,000 = $21000 $1200 + $21000 + $2500 = $24700 $30000 - $24700 = $5300
A business pays 5% of its income as rent ($1300), 60% towards labor and food costs, and $3000 towards other monthly expenses. How much profit does this business make per month?
Total Income = 1300 * 100/4 = $32500 Labor and Food Cost = 60/100 x $32,500 = $19500 $1300 + $19500 + $3000 = $23800 $32500 - $23800= $8700
How much hamburger will it take to make 300 three ounce patties with 20% shrinkage
x - (0.2x) = 3 0.8 x = 3 x = 3.75 (3.75 * 300)/16 = 70 lb
How many quarts of batter are needed to make 300 muffins using a # 16 scoop?
No. of oz for 1 muffin = 32/16 = 2 For 300 muffin =2 * 300 = 600 oz No. of quarts = 600 /32 = 18.75
A baker makes a batch of cookies in 18 minutes. What is the maximum number of batches he can make in 2 hours?
1 batch in 18 mins batch in 1 min = 1/18 batches in 120 mins = 120/18 = 6.6
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 an hour to prepare, what is the traditional selling price?
100/35 * 1.25 = $3.58
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
$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
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
$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
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 increase in the budget next year? Labor costs $100,000 Food cost $100,000 Overhead cost $40,000
$100,000 x 10% = $10,000 $100,000 x 5% = $5000 $40,000 x 2% = $800 $10,000 + $5000 + $800 = $15,800
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
$100/20 = $5 $5 + Variable cost ($5) = $10
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?
$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?
$12.00/hr x 40 = 480 $8640/480 =18
You find out that next year's budget will change by the following: 15% increase in labor cost 10% increase in food cost 5% increase in overhead What will the total budget be if the following info is from the current year? Labor costs $120,000 Food cost $110,000 Overhead cost $45,000
$120,000 + $110,000 + $45,000 = $275,000 $120,000 x 15% = $18,000 $110,000 x 10% = $11,000 $45,000 x 5% = $2250 $18,000 + $11,000 + $2250 = $31250 $31250 + $275,000 = $306,250
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
$3500 + $2400 + $1000 = $6900 6 hrs/week x $ 20/hr = $ 120/week 6900/120 = 57.5 weeks (13 months) (To calculate months from weeks, divide by 4.34)
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 $4500 Software $3400 Staff instruction $2000 Labor hours saved: 10 per week at $20/hour
$4500 + $3400 + $2000= $9900 10 hrs/week x $ 20/hr = $ 200/week 9900/200 = 49.5 weeks (11.3 months) (To calculate months from weeks, divide by 4.34)
Using the following data, the average check for September is: Total revenue $909009 Net income 173010 FTEs 27.5 Number of customers 32613
$909009/32613 = $ 27.87
If you purchase an oven for $15000. It is expected to last for 3 years after which it can be sold for $8000. What is its depreciation cost each year?
(15000 - 8000)/3 = 2333.33
If you purchase an oven for $15000. It is expected to last for 3 years after which it can be sold for $8000. What is the depreciation rate?
(15000 - 8000)/3 = 2333.33 2333.33/15000 * 100 = 15.5 %
How many 6 ounce servings can you get from 2 gallon of ice cream?
(2 x 128)/6 oz = 42
What is the food cost percentage if the daily cost of food is $30 and the annual income is $45,000
(30 x 30) / (45000/12) * 100 = 24%
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?
(40 + 40 + 30 + 20 + 20 + 10)/40 = 4
Employees Work hours/week Dietitian 40 Nurse 40 Doctor 30 Diet aides 40 Secretary 20 Clerk 10 Cleaner 20 How many FTE's are in the above operation?
(40+40+30+40+20+10+20)/40 = 5`
How much hamburger will it take to make 400 three ounce patties without 20% shrinkage
(400 * 3 )/16 = 75 lb
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?
No. of hrs of service = 1.75 hrs No. of customer = 80 * 2.5 = 200/hr Total Served = 200 * 1.75 = 350
A cafeteria seats 100 customers. Lunch runs from 11:00 AM to 1:00 PM. Turnover is 1.5 customers/hour. How many can be served during those hours?
No. of hrs of service = 2 hrs No. of customer = 100 x 1.5 = 150/hr Total Served = 150 x 2 = 300
How many quarts of batter are needed to make 150 muffins using a # 12 scoop?
No. of oz for 1 muffin = 32/12 = 2.66 For 150 muffin = 2.66 * 150 = 400 oz No. of quarts = 400 /32 = 12.5
