Inman AR Domain 3+4

A foodservice operation's Net Profit is $41,137, Cost of Goods Sold is $145,350, Average Inventory Value is $7,330, and Total Meals Served Per Day is 200. What is the inventory turnover rate? [MGT:354] a. 3.53 b. 5.61 c. 19.83 d. 36.65

19.83 (145350/7330)

What number of productive FTEs do you need for two 7-day-per-week positions, working 6:30 am to 3:00 pm? [MGT:388] a. 1.4 b. 2 c. 2.8 d. 2.975

2.8 (40+16 = 56/40 = 1.4x2 = 2.8) shift is an 8 hours shift if you subtract a 30min lunch break

Which of the following is a current asset? [MGT:346] a. Accounts receivable b. China c. Small equipment d. Retained earnings

Accounts receivable

Which statement best describes the "F" component of the FADE performance improvement model? [MGT:311] a. Choose a specific problem or process to improve b. Review data to better understand the current process c. Create a plan d. Complete a pilot study

Choose a specific problem or process to improve (Focus - define a process to be improved, Analyze - Collect and analyze data to establish baselines, identify root causes and point toward possible solutions, Develop - Based on the data, develop action plans for improvement, including implementation, communication, and measuring/monitoring, Execute/Evaluate - Implement the action plans, on a pilot basis as indicated, and Install an ongoing measuring/monitoring (process control) system to ensure success.)

Which of the following elements is NOT part of The Institute of Medicine's (IOM) framework for health care quality? [MGT:300] a. Patient-centered b. Equitable c. Timely d. Choose the process to improve

Choose the process to improve

Which of the following collection of words represents marketing? [MGT:358] a. Emphasis on product, sales-volume-oriented, needs of seller b. Customer wants, profit-oriented, future growth c. Sales-volume-oriented, customer wants, planning for today d. Profit-oriented, future growth, needs of seller

Customer wants, profit-oriented, future growth

During a snow storm, the assistant cook (AC) can't get to work. The person working in the "floater" position is unable to take over all AC responsibilities but is somewhat confident and is willing to assist the head cook in preparing items on the daily production schedule. To be most effective, what would be the manager's approach? [MGT:331] a. Provide specific instructions (i.e., do this) to the willing employee and closely supervise performance. b. Define roles and tasks for the willing employee, provide opportunity for role clarification and questions, and give support. c. Listen to the willing employee, share ideas, facilitate in decision making, encourage, and praise. d. Turn over responsibility for decisions and implementation to the willing employee and head cook. Provide occasional recognition.

Define roles and tasks for the willing employee, provide opportunity for role clarification and questions, and give support.

Which market segmentation variable consists of characteristics such as age, gender, race, ethnicity, income, education, and occupation? [MGT:360] a. Geographic b. Demographic c. Psychographic d. Sociographic

Demographic

Which statement best describes the "P" component of the PDSA performance improvement model? [MGT:302] a. Determine how changes will be implemented b. Implement the intervention c. Determine the impact of the intervention d. Implement and monitor the plan

Determine how changes will be implemented

When using the plan-do-study-act (PDSA) process, which of the following occurs during the plan phase? [MGT:301] a. Determine how to collect data b. Train staff on new process c. Evaluate the effectiveness of the project d. Reduce wait time for appointments

Determine how to collect data

Which statement best describes the "S" component of the PDSA performance improvement model? [MGT:304] a. Determine how changes will be implemented b. Implement the intervention c. Determine the impact of the intervention d. Maintain and continue improvement

Determine the impact of the intervention

Which statement best describes the "O" component of the FOCUS-PDSA performance improvement model? [MGT:307] a. Identify a process to improve b. Develop a team c. Explain the current process d. Recognize sources of variation

Develop a team (Find a process to improve, Organize an effort to work on improvement, Clarify currant knowledge of the process, Understand process variation and capability, Select a strategy for continued improvement)

What word best describes doing things correctly or getting the most output from the least amount of input? [MGT:318] a. Efficient b. Effective c. Economical d. Expedient

Efficient

Which "leadership powers" tend to be related to subordinate satisfaction and performance? [MGT:328] a. Expert, referent b.Legitimate, expert c.Referent, reward d. Reward, legitimate

Expert, referent

Which statement best describes the "F" component of the FOCUS-PDSA performance improvement model? [MGT:306] a. Identify a process to improve b. Develop a team c. Explain the current process d. Maintain and continue improvement

Explain the current process

Which of the following financial terms includes accumulated depreciation? [MGT:348] a. Fixed assets b. Owner's equity c. Liability d. Gross profit

Fixed assets

Which of the following situations reduces a manager's span of control? [MGT:324] a. Managing less complicated work b. Having a greater dispersion of workers c. Receiving expert advice from colleagues/superiors d. Using clear and comprehensive policies

Having a greater dispersion of workers

Which statement best describes the "C" component of the FOCUS-PDSA performance improvement model? [MGT:308] a. Identify a process to improve b. Develop a team c. Explain the current process d. Recognize sources of variation

Identify a process to improve

Which statement best describes the "D" component of the PDSA performance improvement model? [MGT:303] a. Determine how changes will be implemented b. Implement the intervention c. Determine the impact of the intervention d. Maintain and continue improvement

Implement the intervention

Which set of financial management terms has the correct relationship? [MGT:344] a. Income statement, profit and loss, dynamic statement b. Balance sheet, profit and loss, static statement c. Income statement, statement of financial condition, static statement d. Balance sheet, statement of financial condition, dynamic statement

Income statement, profit and loss, dynamic statement

What type of budget uses the existing budget as a base and projects changes for the ensuing year in relation to the current budget? [MGT:356] a. Fixed b. Incremental c. Flexible d. Sustained

Incremental

The Joint Commission outlines patient safety goals annually. Which of the following is NOT a patient safety goal in an outpatient setting? [MGT:299] a. Reconcile medication list b. Identify patients correctly c. Prevent infections d. Individual competence

Individual competence

What characteristic is KEY to an efficient and effective system? [MGT:315] a. Continuous response and adaptation to the system b. Flow of resources c. Interdependency of parts d. Achievement of subunit objectives

Interdependency of parts

Which ratio is designed to examine how effectively an organization is utilizing its assets [MGT:352] a. Assets to liabilities b. Debt to equity c. Inventory turnover d. Break-even point

Inventory turnover

Which "leadership powers" appear to be most important for compliance? [MGT:329] a. Expert, referent b. Legitimate, expert c. Referent, reward d. Reward, legitimate

Legitimate, expert

Which of the following ratios indicates an organization's ability to meet current financial obligations? [MGT:350] a. Liquidity b. Operating c. Activity d. Profitability

Liquidity

A dietitian is working with a client to reduce blood cholesterol levels. The client is knowledgeable about a hyperlipidemia diet, is able to devise healthful meal plans, but has moderate readiness in being independent in nutrition care. To be most effective, what would be the dietitian's approach? [MGT:332] a. Continue to provide dietary instructions to the client and closely monitor compliance. b. Help the client gain confidence through listening, advising, and coaching. c. Listen to the client. Encourage and support the skills the client has developed. d. Turn over responsibility for nutrition care to the client.

Listen to the client. Encourage and support the skills the client has developed.

Which statement best describes the "A" component of the PDSA performance improvement model? [MGT:305] a. Determine how changes will be implemented b. Implement the intervention c. Determine the impact of the intervention d. Maintain and continue improvement

Maintain and continue improvement

In a foodservice operation, which of the following is the most critical point of control? [MGT:391] a. Menu b. Overtime c. Quality d. Spoilage

Menu

Which of the following is NOT an element of Chronic Care Model (CCM)? [MGT:298] a. Self-management support b. the community c. Clinical information systems d. Motivation

Motivation

Which of the following is NOT a main component of continuous quality improvement (CQI)? [MGT:313] a. Customer satisfaction b. Data collection c. Team involvement d. Multidisciplinary rounds

Multidisciplinary rounds

What term is used to indicate the monetary value of a property or business beyond any amounts owed? [MGT:349] a. Total assets b. Owner's equity c. Long-term liabilities d. Gross profit

Owner's equity

____________ should be up to date and reinforced with strong supervision. [MGT:386] a. Personnel policies b. Employee evaluations c. Schedules d. Employee morale

Personnel policies

In the Nutrition Care Process, the Nutrition Diagnoses should be _____during Nutrition Intervention. [MGT:395] a. Prioritized b. Promulgated c. Investigated d. linked

Prioritized

What name is given to the chronological sequence of activities to carry out organizational behavior? [MGT:322] a. Policy b. Procedure c. Method d. Rule

Procedure

Yogurt manufacturers have branched out into Greek yogurt, high-fiber yogurt, parfait yogurt, bacteria-enhanced yogurt, and more because they believe customers prefer yogurt products. By doing so, which marking concept are these manufactures applying? [MGT:357] a. Product b. Selling c. Manufacturing d. Societal

Product

What elements comprise the marketing mix? [MGT:384] a. Product, price, promotion, and place b. Price, product, popularity, and process c. Product, promotion, position, and popularity d. Product, place, position, and process

Product, price, promotion, and place

What ratio measures the ability of an organization to generate excess income in relation to sales? [MGT:355] a. Profitability b. Solvency c. Liquidity d. Activity

Profitability

The average contribution margin (CM) per item on a menu is $6.74 and the menu mix (MM) percentage that is considered to be high is 12. A menu item has a CM of $6.93 and a MM percentage of 11. What menu engineering term would be used to describe this menu item? [MGT:362] a. Plowhorse b. Star c. Dog d. Puzzle

Puzzle (puzzle=high CM, low MM, dog=low CM low MM, star=high CM, high MM, plowhorse=low CM, high MM)

Which statement best describes the first "S" component of the FOCUS-PDSA performance improvement model? [MGT:310] a. Identify a process to improve b. Develop a team c. Explain the current process d. Recognize sources of variation

Recognize sources of variation

Systems thinking is the management approach to considering the entire organization when making decisions or allocating resources. Which is an example of systems thinking? [MGT:392] a. Select a produce vendor who could deliver high-quality produce twice daily. b. Reschedule kitchen staff to prepare more foods from scratch to meet customer expectations. c. Develop a catering menu for department meetings to generate revenue for equipment purchases. d. Select cleaning chemicals that do not harm the environment.

Reschedule kitchen staff to prepare more foods from scratch to meet customer expectations.

During a snow storm, the assistant cook (AC) can't get to work. The person working in the "salads" position is unable to take over all AC responsibilities but is somewhat confiÞnt and willing to assist the head cook in preparing items on the daily production schedule. To be most effective, which leadership style should the foodservice manager use? [MGT:330] a. Telling b. Selling c. Participating d. Delegating

Selling

After reviewing the results of menu engineering, what is the best way to manage a plowhorse? [MGT:363] a. Remove the item from the menu. b. Decrease the menu item's selling price. c. Serve smaller portions of the menu item. d. Give the item top priority on the menu.

Serve smaller portions of the menu item.

An employee finds job tasks to be too demanding. To enhance the employee's performance, which of the following solutions should a manager consider first? [MGT:325] a. Provide assistance, equipment, and raw materials as deemed appropriate b. Simplify tasks, lessen the work load, and reduce time pressures c. Provide guidance concerning expected goals and standards d. Redesign the job to match the employee's needs

Simplify tasks, lessen the work load, and reduce time pressures

In the systems model, transformation is dependent on the requirements of the functional subsystems. Which resource would be most important for the distribution and service subsystem of a school cafeteria? [MGT:374] a. Steam table b. Storeroom c. School nutrition staff d. Vendor delivery schedule

Steam table

A storeroom staffed with a full-time employee would be considered a(n) ___________ of a university residence hall foodservice. [MGT:373] a. Input b. Subsystem c. Interface d. technical core

Subsystem

What name is given to standard methods of accounting and presentation of financial statements that provide comparability of financial data within an industry? [MGT:342] a. Balance sheet b. Common-size statements c. Uniform systems of accounts d. Cost accounting

Uniform systems of accounts

The DTR receives information from the patients about food temperatures. The line cooks receive information from the RD about recipe modifications. The dishroom provides information for the health inspector. Are these interactions examples of feedback? [MGT:370] a. No, because feedback is only from the external environment. b. Yes, because feedback can be from the internal and external environments. c. It cannot be determined from the information given. d. No, because feedback flows from the bottom to the top of an organization.

Yes, because feedback can be from the internal and external environments.

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 (32/12 x 144/32)

Full-time employees generally work 236 days per year due to vacation and benefit days. Approximately how many employees are necessary for everyday coverage of full-time positions? [MGT:339] a) 1.55 b) 1.75 c) 0.75 d) 0.55

a) 1.55

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 (8ounces=1 cup/3=2.667, 32/12=2.667)

processed chopped lettuce costs $0.69/lb. whole head lettuce costs $16.49/50lb case. if the head 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. $.69 processed; $.72 head lettuce b. $.69 processed; $.89 head lettuce c. $.72 processed; $.69 head lettuce d. $.72 processed; $.89 head lettuce

a. $.69 processed;$.72 head lettuce

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: $5.00, break even point: 20 meals a. $10 b. $15 c. $5 d. $2.50

a. $10 ($5.00 variable cost x 20 meals + 100 fixed cost = 200/20(# of meals to BE)=10)

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 a. $200 b. $10404 c. $167850 d. $268084

a. $200

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 FTE x 40hrs x $20)

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. $600

a. $5750 (5300-2700 +3150)

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

a. 0- -10F

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

a. 0.39 (47250/120000=0.3938)

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

a. 1

to sanitize, immerse dishes in a chemical solution for __ minutes a. 1 b. 2 c. 3 d. 4

a. 1

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 man pounds of strawberries need to be ordered a. 1 1/2 b. 1 c. 1 1/4 d. 2

a. 1 1/2 (2 cups in a pint so 14 oz = 1 pint/.91% yield = 15.3847 oz x 1.5 pints = 23.0771 oz/16 oz = 1.44 pounds)

it takes _____ FTEs to fill one 8 hour, 7 day per week position a. 1.4 b. 1.6 c. 1.8 d. 2

a. 1.4 (relief workers can cover 2 days off plus a five day shift, since need # of FTEs calculate 1 FTE for the 5 day work week and then # of FTEs for the remaining 2 days (2/5=.40) so 1 FTE +.40 FTE = 1.4 FTEs)

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 $1000000. 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. 1064000 b. 1640000 c. 1840000 d. 1170000

a. 1064000

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

a. 1345

A foodservice establishment requires thirteen 8-hour positions, four 4-hour positions, and one 3-hour position to meet daily demands. How many FTEs does the foodservice establishment maintain? [MGT:341] a. 15.38 b. 13 c. 10.38 d. 18

a. 15.38 (13x8 + 4x4 + 3x1 = 123/8 = 15.375)

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

a. 1:2

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

a. 32 (4 quarts in a gallon = 32x4=128ounces/4=32 servings)

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

a. 33% (2 x 40=80/240=33.34%)

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=37.58%)

the cafeteria serves lunch from 11am -230pm 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

a. 48 (1.5 x 3.5 = 5.25; 250/5.25 = 47.61)

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

a. 75F

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

a. Herzberg (two-factor theory; motivation and maintenance approach; satisfiers are good dissatisfiers are negative - interfere with work and do not motivate; motivators are fair wage, insurance, retirement benefits, supervision, schedule, working conditions, relationships on job)

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

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

a. a direct flow of authority from top to bottom

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 operations chart d. a cross chart

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

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

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

a. add august and delete april

which would be a sentinel event a. an NPO 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

a. an NPO patient receiving a regular tray

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

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

what procedure is binding and cannot be changed a. arbitration b. medication c. an injunction d. collective bargaining

a. 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

a. arbitration (hearing to dissolve a dispute during an impasse; decision is usually binding; final step in bargaining)

a food delivery arrived during tray line service. what should the dietitian do a. ask the driver to wait b. ask the driver to verify the shipment and sign the invoice c. direct the available security guard to verify the shipment d. stop the trayline service and receive the delivery

a. ask the driver to wait

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

which of the following foods are safe a. beefstew at 160 b. potato salad at 75 c. tuna casserole at 100 d. egg salad at 80

a. beef stew at 160

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

a. can be used for employee appraisal

the kitchen layout below is characteristic of which foodservice system deck ovens/range/tilting skillet/refrigerator/freezer/preparation counter/bulk hot carts/bulk cold carts a. commissary b. conventional c. ready-prepared d. assembly-serve

a. commissary (key is the "bulk" since commissary kitchens prepare foods in bulk or individual portions)

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

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

a strict Muslin would not eat a. congealed fruit salad b. egg salad c. tuna salad d. citrus fruit salad

a. congealed fruit salad

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

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

a. controlling (purpose of a budget is to give a manager a basis for control)

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

a. convection oven

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

a. conventional

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

a. cost analysis

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

a. cost and performance

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

a. cost control

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

a. decreased labor minutes per meal (work-centered; workers must work at fastest pace possible and at maximum efficiency; systematic approach to improving worker efficiency; find best way of performing tasks; focus on physical aspects of the job)

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 (HACCP - identify preventative approaches to quality control, identify potential dangers/food hazards, areas where a loss of control would result in an unacceptable safety risk)

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

a. divide total sales by the number of customers

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

a. employee training

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

a. evaluate employee skills and task difficulty

which item would appear in a capital budget a. food service equipment b. food costs c. labor costs d. laundry service

a. food service equipment (Capital budget includes plant facilities, equipment, cost of improvements and repairs, expansions, replacements)

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

a. fringe benefits (indirect costs: fixed and not affected by sales volume, required for business to exist even if produces nothing; rent, taxes, interest, insurance, depreciation etc.)

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

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

a. hire him

a director from another department sends you an email regarding construction. this is an example of what kind of communication a. horizontal b. downward c. straight d. informal

a. horizontal

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

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 (reflects required skills and responsibilities; matches applicants to job, orientation and training, employee appraisal)

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 fruit 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

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 $/raw food $/prime cost lasagna 1500 $3.00 $1.35 $2.00 veg. chili 100 $1.25 $0.57 $1.00 hamburger 400 $2.00 $0.90 $1.50 enchilada 100 $3.00 $1.14 $1.75 a. lasagna b. vegetarian chili c. hamburger d. enchilada

a. lasagna (prime cost = raw food cost + labor cost)

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

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

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

a. lists both tasks and time

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

a. master schedules

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

a. meat that has been frozen

where should a class B fire extinguisher be placed a. near the range b. near the dishmachine c. near the freezer d. near the refrigerator

a. near the range (used for flammable liquids, gases, greases; made of either foam, carbon dioxide and/or dry chemicals)

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

a. number of work stations

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

a. nutrient content

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

a. obtain volume purchasing discounts (formularies: descriptions of approved products than an organization would like used; volume discounts can be obtained)

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

a. perpetual inventory

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

a. position

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

a. pre-rinse dishes before washing

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

a. provide unfavorable osmotic pressure

the 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

a. sales

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

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

a hospital cafeteria that currently 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

a. simplify the menu

on your meal rounds you notice that elderly patients are not 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

a. speak with the director of nursing

which of the following has the quickest onset of food borne illness a. staphylococcus aureus b. clostridium botulinum c. clostridium perfringens d. campylobacter jejuni

a. staphylococcus aureus

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

a. technical skills decrease, conceptual skills increase

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

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 (also called minimum wage or wage hour law; sets minimum wage; donated time must be compensable; child labor laws; prohibits discrimination on basis of sex)

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

a. the number of portions served per hour

a decision to 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 regulations

a. the philosophy of the institution

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

a. the temperature of the various cycles (lower temperatures lead to greasy dishes, pre-rinse temp liquefies fat and removes food before hot water coagulates protein)

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 perforamnce

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

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

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

a. variable

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 management functions of planning, organizing, and staffing: [MGT:379] a. are linked directly to transformation of inputs to outputs. b. are used to coordinate subsystems to achieve objectives. c. are linking processes for communication and decision making. d. express how objectives are achieved.

are used to coordinate subsystems to achieve objectives.

what is the labor cost per meal total food purchased $32123 total cafeteria sales $23231 total labor expenses $25790 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 = 10805+ 1923=12728 25790/12728=2.0263)

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 (0.83/12x25=1.73 + 2.29/16x2=.2863 + 2.50/16x2=.3125 = 2.3288)

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 (30000/.80=37500x60%=22500)

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 (3800 meals/34 FTEx40hr/wkx60min = 0.0466)

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 (3500+2400+1000=6900, 6x20=120 6900/120=57.5 weeks)

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

b. 140F

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 (380x85%=323x45%=145.35)

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

b. 180-190F

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

b. 2 hours

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

b. 20 (6 cases x 3 days lead + 2 safety supply = 20)

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% (80/240=33%)

what temperature range is recommended for a diary refrigerator a. 28-32F b. 36-40F c. 45-50F d. 55-60F

b. 36-40F

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

Employees Work hours/week dietitian 40 nurse 40 doctor 30 diet aides 20 secretary 20 clerk 10 how many FTEs are in the above operation a. 2 b. 4 c. 6 d. 8

b. 4

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

b. 40 (no more than 40 calories/serving)

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

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

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

b. 50% (70/total number of servings)

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

b. 7 day cycle

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

b. 79F (1 minute in 75F water with a chemical solution)

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

b. FDA

adulterated food is regulated by the a. HHS b. FDA under the food, drug, cosmetic act c. Department of commerce d. USDA

b. FDA under the food, drug, cosmetic act

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

b. Mayo (Hawthorne studies; involve people in the process and they become productive; due to special attention, involved in experiences, well-treated by supervisors, work breaks increase productivity; placebo effect - special attention improves behavior)

the nutritional label on food utilizes the DRIs which replace the old a. RDAs b. USRDAs c. USRs d. OSHAs

b. USRDAs

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

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

b. a planning guide for a kitchen (prospectus - a document describing the major features of a proposed literary work, project, business venture etc. )

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

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

a dietitian documents their work on time. this is an example of a. responsibility b. accountability c. courtesy d. good time management

b. accountability (n obligation or willingness to accept responsibility or to account for one's actions)

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

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

b. an employee washing floors during rush hour

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

b. balance sheet (shows financial condition as of a particular date; formulas use data from financial statements, compares organization with similar ones, compares ratios with those projected or with preceding rations)

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 wark soapy water

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

b. coercive

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

b. commissary-satellite

you are hired by a health club to develop a 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

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

b. conduct plate waste studies

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 delivery driver to see how the meat was delivered b. contact the two employees responsible for handling the meat c. inspect the meat for color and odor d. have the meat cooked immediately

b. contact the two employees responsible for handling the meat

the kitchen layout below is characteristic of which foodservice system deck ovens/range/tilting skillet/refrigerator/freezer/preparation counter/meal assembly/delivery carts a. commissary b. conventional c. ready prepared d. assembly-serve

b. conventional

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. floors

b. countertops

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

b. customers are satisfied with the meals (information gathered that reflects whether the process achieved desired results)

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

b. deck oven

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

b. deck ovens and pressure steamers (deck ovens - stacked to save space, used when production is high and space is limited; pressure steamers - facilitate speedy batch cooking which allows for better quality, reduced holding time)

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

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 48F d. thaw frozen food quickly under running hot water

b. defrost frozen food in the refrigerator

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

b. determine the most cost-effective way to solve a problem (evaluate the effectiveness(help achieve objectives) and efficiency(minimal use of resources to achieve objective) of an entire process; data collected/analyzed so performance can be adjusted/improved; findings compared with past performance, standards, benchmarks; goal is to improve quality of services offered)

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

b. 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

b. discuss it one on one in your office

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

b. during steam table holding

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

b. employee's needs

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

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

b. food safety

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

b. forecasting revenue

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

b. greater than

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

b. increase shelf life by inhibiting mold

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

b. informal

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

b. informational

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

b. labor minutes per day

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

b. market form of foods purchased

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

b. nonselective

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

b. note how nourishments are being distributed and served

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

b. plan work aisles separate from traffic aisles

management by objectives refers to a management process which employees 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 (democratic management that provides control from within; establish performance goals with employees, gives higher incentive value, overall control achieved through self-control by employees, management stresses accomplishments and results; participative leadership)

which of the following would be used to analyze tray line accuracy a. Gantt chart b. process control chart c. cause and effect diagram d. break even analysis

b. process control chart

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

b. quality tolerance limits

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

b. ready-prepared system (cook-chill; cook-freeze; foods are prepared on site and then frozen or chilled for later use)

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

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

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

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

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

b. remain constant

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

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

b. rising labor costs

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. show 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

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

b. surfaces do not have open seams or cracks

you teach food service workers about pot washing temperatures. how do you know if the workers then follow the rules a. ask them to repeat the rules b. test the water 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

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

to find out about the new regulations developed by the FDA you would check a. the congressional record b. the federal register c. current newspapers d. the congressional index

b. the federal register

if the temperature on the dishmachine rinse cycle is 135F, 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

b. use paper products until the problem has been resolved

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) (Yin: raw, cold, fish, vegetables, fruits; Yang: bright, hot, hot soup from chicken; rice is neutral)

What is the KEY element in disciplining employees? [MGT:338] a) Identifying solutions to correct undesirable behavior b) Providing feedback c) Providing consistency d) Identifying causes for unacceptable behavior

c) Providing consistency

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

using the following data, the average check for September is: total revenue: $909009; net income: $173010; FTEs: 27.9; number of customers: 32613 a. $5.30 b. $6.29 c. $27.87 d. $33.04

c. $27.87 (total revenue/# of customers)

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 (1200/.04=30000 x 70% = 21000; 30000-(1200+21000+2500 )=5300 profit)

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 for each year a. $2000 b. $1500 c. $700 d. $500

c. $700 (10000 - 3000 = 7000/10years = 700)

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

c. 1 hour 30 minutes (350/4 = 87.5 minutes to prepare 350 trays)

the #12 scoop measures a. 1/4 cup b. 1/2 cup c. 1/3 cup d. 1 cup

c. 1/3 cup

how many actual relief employees are needed to cover 20 fulltime employees a. 12 b. 15 c. 11 d. 8

c. 11 (multiply # of FT employees by .55 to get # of relief workers needed; 20 x .55=11)

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

c. 2 1/2 (hospital food service positions cover a 7 day week. employees work 5 days and have 2 days off; a relief worker covers those 2 days off and can also work a 5 day week; a relief worker can cover the "days off" of a 2.5 full time workers each week. 5/2=2.5)

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. calculate the number of productive FTEs a. 2.27 b. 18.90 c. 26.60 d. 28.80

c. 26.60 (55267 # of hours worked / 2080 FTE per year = 26.57 FTEs)

a cafeteria seats 80 customers. lunch runs from 11:15am to 1:00pm. turnover is 2.5 customers/hour. how many can be served during those hours a. 125 b. 216 c. 350 d. 550

c. 350 (2.5 x 1.75(hours open) = 4.375 x 80 seats = 350)

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

c. 3:1 (5.67million/1.89million = 3; savings is 3x greater than cost)

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

c. 4 (350 patients/90minutes = 3.89 trays per minute; number of employees is irrelevant)

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

c. 6 (60/18=3.3334x2=6.6668)

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/total # of servings = 28.58% x 300)

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

c. FDA

which group is responsible for nutritional labeling a. USDA b. US dept. of commerce c. FDA d. UPI

c. FDA

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

c. a cross chart

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 dish machine with water spots a. use more detergent b. add a drying agent to the wash cycle c. add a drying agent to the rinse cycle d. use less detergent

c. add a drying agent to the rinse cycle

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

c. after each use

which is an example of line authority a. a part time consultant for WIC b. 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

the FDA a. inspects meat, poultry, fish, eggs b. inspects factories c. enforces the Food, drug and Cosmetic Act d. monitors interstate shipping of shellfish e. a, b, c f. c, d g. b, c, d h. a, c

c. b, c, d (inspects factories, enforces the Food, drug and Cosmetic Act, monitors interstate shipping of shellfish)

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

c. calcium (additives used as humectants; retain moisture, increase firmness, tenderness)

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

c. can you get to work on time without any problem

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

c. check the serving utensils on the line

underwriters laboratory does which of the following a. inspects facilities for safety b. inspects facilities for cleanliness c. checks safety of electrical equipment d. inspects gas equipment

c. checks safety of electrical equipment

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

c. communicate regularly with them to keep them informed

a dietitian ordering canned goods can be assured of a reliable product if they a. buy directly 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

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

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

c. convenience aka assembly serve

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

the food service director who wants to hire a dietitian should first a. publish a job listing in the journal of academy of nutrition b. screen potential applicants to determine who has an RD credential c. develop a job description and specification for the position d. review dietitians resumes on file

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

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

c. employees under the direction of one person

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

c. emulsifiers

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

c. establish expected outcomes

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

c. find out why

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

c. fruits, vegetables

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

c. guides that define the scope of permissible activity

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

c. implement blind receiving

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

c. improve the quality of services offered (The intent of this research is to identify shortfalls in practice and to develop strategies to improve care)

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

c. initiate progressive disciplinary procedures

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

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

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

c. it is an estimate of income and expenditures over time (cash budget: projects revenues and expenses, showing inflow and output of cash; purpose is to determine if funds will be available when needed)

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

c. labor cost (labor is a semi-variable cost that has both a fixed and variable component; a portion remains fixed regardless of changes in sales volume)

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

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

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

c. low-temperature storage capacity

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

c. make employees wash hands frequently

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

c. make everyone sign in and out of the storeroom

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

c. media promotion

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

c. mixing bowls, measuring spoons

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

c. participative

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

c. physical

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

c. planning

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

c. planning

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

c. promotion

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

c. proper temperatures of the foods received

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

c. quality control

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

c. reduce food costs (direct, variable, flexible costs: vary directly with changes in sales/revenue; directly involved in service to customer; china, silver, food, uniforms, laundry, repairs, benefits)

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

c. safety goggles

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

c. saves time

an employee consistently calls in sick the day before a holiday. his supervisor should a. discuss this with other managers b. telephone the employee to verify the illness c. schedule a counseling session with him d. file a letter of concern with the employee relations department

c. schedule a counseling session with him

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

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

the hospital foodservice 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. specific

c. signature

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 divides the market into groups based on social class, lifestyle and personality characteristics. It is based on the assumption that the types of products and brands an individual purchases will reflect that persons characteristics and patterns of living)

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

c. square symbol (square (B) = flammable liquids, gases, greases; triangle (A) = ordinary combustible materials, wood, paper, cloth; circle (C) = live electrical fires)

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 pan of au gratin potatoes has been cooked to an endpoint temperature of 140F. 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

c. substitute mashed potatoes until the au gratin are done

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

c. tell him about union dues

if a female is hired and does not receive the same pay as a male in the same position, she can seek help from a. the equal opportunity act b. the fair labor standards act c. the equal pay act d. the fair wage act

c. the equal pay act

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

c. the facial hedonic scale

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

c. the increase in patients length of stay

equipment purchases depend on a. the budget b. what the cook wants c. the menu d. the type of facility

c. the menu

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

c. the nominal group technique (more structured and controlled, has authoritative leader, controlled interactions, closely focused goals, rigid enforced procedures, silent generation of ideas by participants, round robin reporting, group RANKS items in priority order, vote for final decision)

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

c. the shop steward

the dishwasher temperatures are as follows: pre-wash 140F, wash 150F, rinse 200F. 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 (mechanical dishwasher: pre-wash 110-140F, wash 140-160F, rinse 170-180F)

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 proportioned cooked ground beef b. use data for the edible portion weight of the raw ground beef c. use data for the edible portion weight of the cooked ground beef d. cooking and draining the ground beef, weighing the fat, then reducing the quantity of beef in the recipe by this amount

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

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

c. use the scramble system

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

c. use two hands

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

c. vacuum packaged in oxygen impermeable film

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

c. variable costs

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

c. when the bill is in public hearings

Decreases in labor costs and overtime can be accomplished by: [MGT:389] a. decreasing part-time employees. b. controlling absenteeism. c. evaluating employees. d. all of the above.

controlling absenteeism.

Which set of directives best describes the management process? [MGT:321] a) Controlling, directing, transforming, planning, staffing b) Planning, staffing, establishing objectives, organizing, directing c) Planning, staffing, controlling, establishing objectives, transforming d) Directing, controlling, organizing, staffing, planning

d) Directing, controlling, organizing, staffing, planning

Quality in the foodservice system is [MGT:314] a) a program to eliminate defects. b) a radical redesign of business processes for dramatic improvement. c) a source of increasing costs. d) defined by the customer through his or her satisfaction.

d) defined by the customer through his or her satisfaction.

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 (hidden cost is often calculated at 10% of raw food cost)

using the factor method, determine the selling price using the data below raw food cost: $3.14; prepared food cost: $5.20; 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 (raw food cost 3.14 x 3.37 factor = 10.58)

DRGs 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 years 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 $100000; food cost $100000; overhead cost $40000 a. $156800 b. $234800 c. $267000 d. $255800

d. $255800

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=10.91%)

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

d. 156

how many FTEs 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 (8640/12=720/40=18)

what is the inventory turnover rate net profit $41137 cost of goods sold $145350 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 (inventory turnover rate = cost of sales (food cost)/average inventory cost)

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 (100/35 = 2.857 (mark-up); 2.857 x 1.25 (raw food cost) = 3.57 (selling price) or 1.25/.35 = 3.5715

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

d. 4.5 (400/90)

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

d. 50-60%

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

d. 60"

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

d. 640 (32/16 = 2oz per scoop, 10x128=1280 oz/2oz = 640)

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

d. 70lbs (3oz x 300 servings = 900oz/16 = 56.25lbs/.80(yield) = 70.31lb)

the interstate shipping of shellfish is monitored by the a. DHHS b. USDA c. department of commerce d. FDA

d. FDA

what organization regulates the irradiation of foods a. DHHS b. USDA c. department of commerce marine fisheries service d. FDA

d. FDA

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

d. acts as a humectant

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

d. are clear and reasonable

a diet aide was injured in a car accident and is still nto 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

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

d. asking for additional training (self-actualization - realizing your potential growth using creative talents; top of Maslow's hierarchy; desire for self-fulfillment)

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/ovens/microwave/meal assembly/delivery carts a. commissary b. conventional c. ready prepared d. assembly-serve

d. assembly-serve (finish by thawing and heating so only need fridge/freezer for storage and equipment for reheating and serving)

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

d. assure him that confidentiality will be respected

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

d. attend food service trade fairs

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

d. carbon monoxide

the dietitian reviewed a monitoring sheet for a diary refrigerator at 9am on Wednesday. what should the initial action be Monday 530am 36F 600pm 40F Tuesday 530am 38F 600pm 44F Wednesday 530am 48F 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

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

d. consistency

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

d. consultative (asks for input but makes final decision alone)

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

d. cook-freeze

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 (Theory Y: work is as natural as play or rest; management should arrange conditions so workers can achieve goals by directing own efforts; positive, participative)

an employee becomes loud and disruptive and refuses to comply with the dietitians request concerning nourishment preparation. what should the dietitian do a. attempt to calm the employee while meeting nourishment preparation deadlines b. take the employee aside and determine whether insubordination can be established c. ignore the behavior d. designate a replacement and remove the employee from the area for further discussion

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

OSHAs 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

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

d. dry inert chemicals under pressure (ABC extinguisher is a multi-purpose extinguisher using dry chemicals)

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

d. employee involvement is the key to productivity

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

d. employee safety and sanitation

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

d. file a claim with the NLRB

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 bids

d. formal, competitive bids

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

d. fried rice (found in cereal crops such as rice products, starchy foods, casseroles, sauces, puddings, soups, pastries; can be emetic or diarrheal; lasts up to 24hours and onset of 30-6hr (emetic) 6-15hr (diarrheal)

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 (Hazard Analysis Critical Control Point: identifies food hazards and critical control points in food service where loss of control would result in an unacceptable safety risk)

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

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

d. graphics and text of products

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

d. increasing productivity

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

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

d. lemon halibut

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

d. market research

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

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

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

d. microcrystalline cellulose ( refined wood pulp and is used as a texturizer, an anti-caking agent, a fat substitute, an emulsifier, an extender, and a bulking agent in food production)

a home delivered meals program for the elderly chooses a nonselective menu primarily to a. control food volume b. encourage client participation c. minimize food drop off 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

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 (Ouchi - the value of the company is the people; everyone who will be affected by a decision is involved in making the decision; consensus decision-making)

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

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

d. near the food preparation area

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

d. newly hired employees

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 (grows best at 70-97F, not destroyed by cooking, found in reheated foods, meat products, milk products, stuffing, prepared salads; found in humans from nose, hands, intestines, cuts, sores)

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

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

which of the following strategies is most likely to increase revenue contribution margin low high Sales low pot roast beef tacos high barbecued ribs beef stew a. replace the beef tacos b. replace the beef stew c. offer pot roast more often d. replace the pot roast

d. replace the pot roast

the temperature of a beef casserole drops below 140 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

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

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

d. revenue

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

d. send the employee home until the cut has healed

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

d. seniority

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

d. shop steward

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

d. standard of identity, nutrition labels, imitation foods

you called a meeting for 9am. three out of the five people arrived on time. what is the general guideline for starting meetings a. wait until all participants have arrived b. wait 10 minutes past the stated starting time c. wait until the most significant members have arrived d. start on time

d. start on time

which job would you not give to a consultant dietitian a. planning future goals b. writing policies and procedures c. providing staff in service d. supervision of dietary employees

d. supervision of dietary employees

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

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

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

d. telephone the legislator

a useful application of counting FTEs is in planning a. the menu b. the type of service c. the kitchen layout d. the budget for wages

d. the budget for wages

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

d. they provide more info

gauge refers to a. ply b. finish c. polish d. thickness

d. thickness

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

d. to determine when and how much to reorder

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

d. to prevent lipid oxidation

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

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

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

d. two supervisors for one employee

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

Which of the following is considered an output of a foodservice system? [MGT:377] a. Distribution and service. b. Policies and procedures c. Employee satisfaction d. Menu

employee satisfaction

Having the same or similar outputs result from different inputs is called: [MGT:372] a. dynamic equilibrium. b. equifinality. c. Synergy d. interdependency

equifinality (is the principle that in open systems a given end state can be reached by many potential means)

An example of upward communication in an organization is a(n): [MGT:334] a.exit interview b. newsletter c. pay insert d. policy manual

exit interview

Searching for external trends and information that may impact the foodservice system is called a(n) [MGT:380] a. environmental scan. b. strategic direction. c. external feedback. d. strategic focus.

external feedback.

ABC Hospital Food and Nutrition Department prepares and delivers meals to other healthcare operations in a large metropolitan area. Other hospital foodservices in the metropolitan area have recently begun offering meal delivery service. ABC Hospital modified its service to offer home meal replacements to the healthcare staff in addition to its' other meal delivery service. ABC Hospital is using [MGT:381] a. strategic analysis b. competitive advantage. c. focus strategy. d. strategic implementation.

focus strategy.

Commercial and onsite foodservice operations share many similarities in their subsystems. However, some characteristics are unique to a type of operation. A commercial buffet restaurant and a school nutrition program are distinguished by [MGT:375] a. how food is distributed and served. b. how food is procured. c. how sanitation is maintained. d. how food is produced.

how food is distributed and served.

The two financial statements primarily used by foodservice managers to analyze operational effectiveness are the [MGT:343] a. inventory valuation record and budget. b. balance sheet and inventory valuation record. c. budget and income statement. d. income statement and balance sheet.

income statement and balance sheet.

The food and nutrition director and the food production manager discuss productivity of the trayline setup. The food production manager agrees to reorganize the trayline's hot and cold food stations. This interaction is an example of [MGT:378] a. linking processes. b. control c. coordinating elements. d. functional subsystems.

linking processes.

The sentence "We will produce nutritious, high-quality food that meets our customers' needs for service within 30 minutes" is a [MGT:366] a. vision. b. mission statement. c. Strategy. d. value

mission statement.

As operational costs increase, so has the value of management skills. The person who can effectively manage resources across subsystems is considered a [MGT:368] a. multidepartment manager. b. systems thinker. c. onsite manager. d. strategic manager.

multidepartment manager.

Strategic management of a foodservice system means [MGT:383] a. effectively responding to environmental threats. b. integrated systems thinking of internal and external events. c. evaluation of stakeholders and the competition. d. organization and environmental analysis to achieve goals.

organization and environmental analysis to achieve goals.

Customer and employee satisfaction are both: [MGT:376] a. functions of management. b. linking processes. c. environmental factors. d. outputs of the foodservice system.

outputs of the foodservice system.

Which statement best describes the "A" component of the FADE performance improvement model? [MGT:312] a. Choose a specific problem or process to improve b. Review data to better understand the current process c. Create a plan d. Implement and monitor the plan

review the data to better understand the current process

To generate revenue, the bakery department produces a photo sheet of their decorated cakes and distributes it to all units in the hospital. The cafeteria bundles the decorated cake service with a discounted coffee service, which is an example of: [MGT:369] a. transformation. b. output. c. synergy d. permeability of boundaries.

synergy

A foodservice director using a systems approach to evaluate the effect of a new tray delivery service on the dishroom and the nurse stations is considering: [MGT:382] a. the internal and external environments. b. equifinality of the system. c. dynamic equilibrium of the system d. managerial feedback.

the internal and external environments.

The distinction between a franchise quick service restaurant (QSR) located in a shopping mall and the same franchise QSR located in a medical facility is that [MGT:367] a. the shopping mall QSR is the only one allowed to make a profit. b. the medical facility QSR can break even but not make a profit. c. the medical facility's QSR purpose is secondary to the purpose of the medical facility. d. the shopping mall QSR can offer lower prices.

the medical facility's QSR purpose is secondary to the purpose of the medical facility.