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288 Cards in this Set

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

b. 36-40F
Which piece of food service equipment is the least energy efficient?a. convection ovenb. deck ovenc. steam-jacketed kettled.rotary oven
b. Deck oven

A Dietitian ordering canned goods can be assured of a reliable product if they: a. buy directly from the manufacturer b. accept the most reasonablebid c. conduct a can cutting analysis d. buy the same brand, grad, size as the last time

c. conduct a can cutting analysis
Which piece of food service equipment may be restricted by a local law?a. toasterb. steam-jacketed kettlec. convection ovend. garbage disposal
d. garbage disposal
What gas is released from a fire?a. heliumb. hydrogenc. carbon dioxided. carbon monoxide
d. carbon monoxide
If you worked overtime and did not get paid, which labor law would help your claim?a. The Equal Opportunity Actb. The Fair Labor Standards Actc. The Equal Pay Actd. The Civil Rights Act
b. The Fair Labor Standards Act
If a female is hired and doesn't receive the same pay as a male in the same position, she can seek help from:a. The Equal Opportunity Actb. The Fair Labor Standards Actc. The Equal Pay Actd. The Civil Rights Act
c. The Equal Pay Act
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 x 100 is 10.9employees terminated/seperated divided by employees total times 100
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%because 325/865 x 100 is 37.5cost of food/income x 100
If a union member repeatedly arrives late, you should...a. fire himb. report him to managementc. say nothing but make a note of itd. forget it
b. report him to management
What method of food service is used when one school delivers meals to another?a. ready-preparedb. commissary-satellitec. assembly served. cook-chill
b. commissary-satellite
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 investigateb. have the lab culture the kitchenc. fire the employeed. send the employee home until the cut has healed
d. send the employee home until the cut has healed
If an employee works 5 days each week, how many regular employees can be covered by one relief employee?a. 1 1/2b. 2c. 2 1/2d. 3
c. 2 1/2
How much hamburger will it take to make 300 three ounce patties with a 20% shrinkage?a. 52 lbs.b. 68 lbs.c. 90 lbs.d. 70 lbs.
d.70 lbs. Use the determining food needs equation, portion size x # servings, convert to lbs.
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. $2.75b. $3.25c. $2.50d. $3.58
d. $3.581.25 ÷ .35 = 3.5714
An 8 lb roast beef costs 2.79 a pound. The edible portion is 65%. What is the AP price of the roast?a. $21.19b. $22.00c. $22.32d. $23.04
c. $22.32AP= cost per lb x total lb so 2.79 x 8 is 22.32
The FDA:I. inspects meat, pultry, fish, eggsII. inspects factoriesIII. enforces the Food, Drug and Cosmetic ActIV. monitors interstate shipping of shellfisha. I, II, IIIb. III, IVc. II, III, IVd. I, III
c. II, III, IVII. inspects factoriesIII. enforces the Food, Drug and Cosmetic ActIV. monitors interstate shipping of shellfish
What is the cost per meal if you serve 120,000 meals, spend 46,000 in food purchases and 1250 worth of food was removed from inventory?a. $ .39b. $ .42c. $ .37d. $ .43
a. $ .3946000+1250 is 4725047250/120000=.39
How many meals were served per labor minute if 34 FTE produced 3800 meals in one 40 hour week?a. 2.79b. 0.05c. 1.12d. .43
b. 0.05FTEx40=1360so 34x40=1360then meals produced/ 1360=x divided by minutes in an hour3800/1360=2.8/60=.46 or .05
Which management functions should require the greatest allotment of time by a production manager?a. planning and organizingb. organizing and directingc. directing and controllingd. organizing and controlling
c. directing and controlling
A cafeteria seats 80 customers. Lunch runs from 11:15 am to 1pm. Turnover is 2.5 customers/hr. How many can be served during those hours?a. 125b. 216c. 350d. 550
c. 3501.75 hours x 2.5 x 80 = 350
You have been promoted to a top management position. What skills decrease and increase?a. technical skills decrease, conceptual skills increaseb. conceptual skills decrease, technical and human skills increasec. technical skills increase, conceptual skills decreased. technical skills decrease, conceptual and human skills increase
a. technical skills decrease, conceptual skills increase
Beef stew has been unrefrigerated for 4 hours after preparation. What should you do?a. reheat it to 140℉b. discard the stewc. reheat it to 165℉ and refrigerate it d. refrigerate the stew in shallow pans
b. discard the stew
Which type of power is ineffective in motivating behavioral change and may create resistance?a. referentb. coercivec. legitimated. expert
b. coercive
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. $6000b. $4200c. $5300d. $7200
$5300Net income 1200 ÷ .04 = 30,00030,000 - 1200 - (30,000 x .7) - 2500 = 5300
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 employeesb. employees at the beginning of the period and the number who leftc. employees at the end of the period and the number of new employeesd. 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 nutritional label on food utilizes the DRIs which replace the old:a. RDA'sb. USRDA'sc. USR's d. OSHA's
b. USRDA's
Using the scientific approach to management, which of the following would result?a. decreased labor minutes per mealb. decreased labor hours per weekc. increased labor minutes per meald. increased labor hours per week
a. decreased labor minutes per meal
Where should a hand washing sink be located?a. near the door entering the kitchenb. near the dish roomc. near the cafeteria counterd. near the food preparation area
d. near the food preparation area
Which food service system is least likely to have microbial contamination?a. conventionalb. cook-chillc. cook-freezed. assembly serve
d. assembly serveBecause you purchase it completely prepared
What can an employer do regarding an employee who wishes to join the union?a. prevent him from going to the unionb. talk to him against the unionc. tell him about union duesd. tell him he may lose his job if he goes
c. tell him about union dues
What do you call a paid employee who represents other union workersa. a mediatorb. the department headc. the shop stewardd. the bargaining agent
c. the shop steward
What oven is the most energy efficient?a. convection ovenb. rotary ovenc. deck ovend. microwave oven
a. convection oven
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. autocraticb. bureaucraticc. democraticd. participatory
a. autocratic
What food service system has the lowest labor costs?a. cook freezb. cook chillc. convenienced. conventional
c. convenience
What would constitute poor management?a. one supervisor for one employeeb. one supervisor for every two employeesc. one supervisor for the entire departmentd. two supervisors for one employee
d. two supervisors for one employee
How does a new supervisor gain respect?a. show employees different ways to do their jobb. work with a differnt employee each dayc. communicate regularly with them to keep them informedd. smile a lot
c. communicate regularly with them to keep them informed
Which is considered a hazardous workplace situation in a hospital?a. a gauge on the coffee urn not workingb. an employee washing floors during rush hourc. an employee cleaning the grill with steel woold. an employee leaving the freezer door ajar
b. an employee washing floors during rush hour
What type of leadership style is shown with a circular organizational chart?a. democraticb. autocraticc. participatived. bureaucratic
c. participative
When can a citizen have impact on a bill?a. during debate in the Senateb. when the bill goes to committeec. when the bill is in public hearingsd. during debate in the House
c. when the bill is in public hearings
If you were an employee and member of the union and were involved in initial labor dispute talks, you would be called:a. an arbitratorb. a mediatorc. a shop stewardd. a union agent
c. a shop steward
Store frozen fruits and vegetables at:a. 0 - -10℉b. -10 - -20℉c. <32℉d. 0 - 10℉
0-10F
In a hospital with 300 patients, it takes 14 minutes to prepare one meal. How many FTEs are needed per week?a. 12b. 37c. 46d. 10
b. 37300 x 3 = 900 (meals)x 14 = 12600(total minutes needed per day) ÷ 60 (hours needed per day) = 210 (hours per day) x 7 (days per week) = 1470 ÷ 40 = 36.75 FTE's required
If a food service reconstitutes frozen food that is made on site, what type of production system is it?a. convenienceb. conventionalc. satellited. cook-freeze
d. cook-freeze
What is an example of line authority?a. a part time consultant for WICb. a consulting Dietitian for an outpatient departmentc. an administrative Dietitian in a 600 bed hospitald. a consultiing Dietitian for a nursing home
c. an administrative Dietitian in a 600 bed hospital
Which term relates to scientific management?a. psychologicalb. intellectualc. physicald. sociological
c. physical
Work simplification studies:a. looks at the job as a wholeb. increase worker responsibilityc. decrease costs and increases productivityd. increasse worker interest in the job
c. decrease costs and increases productivity
Management's basic function is:a. controllingb. directingc. planningd. evaluating
c. planning
Policies are:a. predetermined goals of managementb. statments that provide direction and motivatec. guides that define the scope of permissible activityd.specific tastks to be performed
c. guides that define the scope of permissible activity
The organizational chart:a. is an organized list of dutiesb. shows the employee how he fits into the organizationc. organizes departmental activitiesd. is an evaluation tool for productivity
b. shows the employee how he fits into the organization
What is not shown on an organizational chart?a. relationships of positions to one anotherb. the degree of authority and informal relationshipsc. advisory responsibilitiesd. lines of communication
b. the degree of authority and informal relationships
A job description:a. can be used for employee appraisalb. studies and analyzes all aspects of the jobc. lists what steps to do and how to do themd. lists time limits on all aspects of the job
a. can be used for employee appraisal
A job breakdown:a. can be used for employee appraisalb. studies and analyzes all aspects of the jobc. lists what steps to do and how to do themd. list time limits on all aspects of the job
c. lists what steps to do and how to do them
A work schedule:a. lists both tasks and timeb. lists only tasks to be performedc. is used for employee appraisald. studies all aspects of the job
a. lists both tasks and time
In making decisions, take the following steps:a. gather data, choose solution, take action, follow-upb. determine workable solutions, choose one, take actionc. choose solution, take action, follow-upd. 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
Responsibility, recognition by management and participation in decision making are all considered motivators by:a. Herzberb. Taylorc. Maslowd. Likert
a. Herzber
Being well liked by supervisors, being given special attention and the importance of breaks in increasing productivity are all considered motivators bya. Herzberb. Mayoc. Maslowd. MacGregor
b. Mayo
Quality circles are useful in:a. employee evaluationsb. job selction and placementc. policy developmentd. increasing productivity
d. increasing productivity
The Y Theory of Management is:a. authoritarianb. autocraticc. based on managing tasksd. democratic
d. democratic
A scale drawing of an area showing the path of a worker during a process is:a. a flow diagramb. a process chartc. an operation chartd. a cross chart
a. a flow diagram
A graphic representation of the separate steps in a procedure using symbols is:a. a flow diagramb. a process chartc. an operations chartd. a cross chart
b. a process chart
the number of work movements between pieces of equipment is indicated on:a. a flow diagramb. a Gantt chartc. a cross chartd. Johari's window
c. a cross chart
The best use of performance appraisals is:a. to improve performanceb. to motivate the employeec. to weed out the employes who perform poorlyd. to reward those who do well
a. to improve performance
OSHAs responsibilities do not include:a. establishing minimum safety standardsb. inspecting facilitiesc. examining records of occupational injuriesd. developing a better safety program for a facility
d. developing a better safety program for a facility
What procedure is binding and cannot be changed?a. arbitrationb. mediationc. an injunctiond. collective bargaining
a. arbitration
Which of the following is a hearing between labor and management during an impasse to aid in settling disputes?a. arbitrationb. mediationc. injunctiond. collective bargaining
a. arbitration
How many quarts of batter are needed to make 144 muffins using a #12 scoop?a. 12b. 16c. 22d. 6
a. 121 qt=32 oz 32/12 =2.66 (per scoop)2.66/32=.083 oz (per scoop) x 144= 12
If you open sealed bids and place the order with the lowest bid, you are using which buying method?a. informalb. open marketc. future contractsd. formal, competitive bid
d. formal, competitive bid
A written record of items ordered, with quantities and specs is:a. a purchase requisitionb. a standing orderc. an invoiced. a receiving record
a. a purchase requisition
When goods are received, the delivery slip included is an:a. an invoiceb. a standing orderc. the receiving recordd. a purchase requisition
a. an invoice
Which food items require the highest humidity?a. meatb. dairyc. fruits, vegetablesd. poultry
c. fruits, vegetables
The main reason for keeping an inventory is:a. to plan next years budgetb. to prevent thieveryc. to see how well you are following the budgetd. to determine when and how much to reorder
d. to determine when and how much to reorder
Large volume purchasing, centralized production, service areas in separate facilities are features of what system?a. the commissary systemb. the ready-prepared systemc. the assemble serve systemd. the conventional system
a. the commissary system
A blast freezer and rethermalization are part of what system?a. commissary systemb. ready-prepared systemc. assemble serve systemd. conventional system
b. ready-prepared system
Gauge refers to:a. plyv. finishc. polish d. thickness
d. thickness
Which of the following foods are safe?a. beef stew at 160 ℉b. potato salad at 75 ℉c. tuna casserole at 100℉d. egg salad at 80 ℉
a. beef stew at 160 ℉
Two of the listed ingredients on a frozen food label are Two of the listed ingredients on a frozen food label are BHA and BHT. What is their function?a. flavor enhancersb. emulsifiersc. to prevent enzymatic oxidationd. to prevent lipid oxidation
d. to prevent lipid oxidation
What function is served by glycerol monostearate?a. adds to the taste of the foodb. acts as an emulsifierc. acts as an antioxadantd. acts as a humectant
d. acts as a humectant
Why should manager not allow employees to wear long jewelry in the kitchen?a. to prevent showing off to other workersb. sanitation considerationsc. possible theftd. employee safety and sanitation
d. employee safety and sanitation
An example of self actualization is:a. breathing unassisted b. companionshipc. safetyd. asking for additional training
d. asking for additional training
In the past 5-10 yrs, food service costs have risen due to increased:a. food costsb. labor costsc. equipment costsd. utility costs
b. labor costs
A flexible monthly budget would be recommended for a hospital which:a. expects no change in expenses or revenueb. expects to be at 90% occupancyc. is planning to close some of its wings or renovation for three monthsd. has less than 100 employees
c. is planning to close some of its wings or renovation for three months
Your nutrition dept has 6.5 FTE dietitians at $20/hr. How much salary is that per week?a. $5200b. $3960c. $4850d. $6550
a. $5200hourly x 40 x 6.5=5200
Which is the least efficient way for a dietitian to evaluate a new piece of equipment for purchase?a. read specifications provided by the manufacturerb. discuss it with other Dietitians via telephonec. meet with the company representativesd. attend food service trade fairs
d. attend food service trade fairs
What is the first thing you should do if an employee frequently comes to work without the proper uniform?a. fire himb. give him a written warningc. find out whyd. give him a warning, and fire him the next time it happens
c. find out why
What do you do if an employee doesn't wash pots as required?a. fire herb. reeducate her as to proper procedures and provide follow-upc. take the job away from the employeed. discipline the employee
b. reeducate her as to proper procedures and provide follow-up
Which would add bulk to frozen yogurt?a. carrageenanb. carob gumc. monoglyceridesd. microcrystalline cellulose
d. microcrystallline cellulose
When meat is irradiated, the best flavor comes from:a. meat that has been frozenb. fresh meatc. aged meatd. young meat
a. meat that has been frozen
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 clinicb. instruct him to sear gloves on dutyc. reassign him to another area of the kitchend. assure him that confidentiality will be respected
d. assure him that confidentiality will be respected
A non directed interview provides ___info than a directed interviewa. the same information on all applicantsb. a structured set of questionsc. the least amount of informationd. more information than a directed interview
d. more information than a directed interview
To increase the number of patrons served in a cafeteria during the lunch meal:a. increase the number of cafeteria employeesb. add a second tray linec. use the scramble system d. add another cashier
c. use the scramble system
Which of the following is an example of productivity management?a. labor turnover rateb. labor minutes per dayc. food cost percentaged. edible portion cost
b. labor minutes per day
Why are open ended questions better during an interview?a. they provide the same info on all applicantsb. there is less personal biasc. they are less time consumingd. they provide more info
d. they provide more info
When preparing a budget, which management function is involved?a. controllingb. organizingc. evaluatingd. projecting
a. controlling
What is not an operational cost?a. utilitiesb. cleaningc. labor costsd. laundry service
c. labor costs
What item would appear in a capital budget?a. food service equipmentb. food costsc. labor costsd. paper supplies
a. food service equipment
What can you do if your company denies you the right to organize and form a labor union?a. nothingb. quickly form a unionc. change jobsd. file a claim with the NLRB
d. file a claim with the NLRB
In work simplification, which of the following tool is helpful?a. labor turnover rateb. flow chartc. meals per labor minuted. meals per labor hour
b. flow chart
Which additive improves crispiness in vegetables?a. BHAb. BHTc. calciumd. pectin
c. calcium
If implementing a program costs $3 for each patient and the return is $6 per patient, the cost/benefit ratio is:a. 1:2b. 2:1c. 1:1d. 3:1
a. 1:2
The proper portion size of a dessert item is 1/3 cup. Which scoop size should you use?a. #12b. #8c. #16d. #10
a. #12
The human relations theory of management stresses:a. tasks, structure and authorityb. employee's needsc. direct control by managementd. management's needs
b. employee's needs
What is the lowest acceptable holding temperature while serving?a. 120 ℉b. 140 ℉c. 160 ℉d. 180 ℉
b. 140 ℉
Which of the following would be used to analyze tray line accuracy?a. Gantt chartb. Process control chartc. Cause and effect diagramd. Break-even analysis
b. Process control chart
Equipment purchases depends on:a. the budgetb. what the cooks wantc. the menud. the type of facility
c. the menu
Quality standards for fruit assure you of:a. wholesomenessb. specifications of minimum quality characteristicsc. safety from pesticides and residuesd. good taste
b. specifications of minimum quality characteristics
Productivity is measured by:a. the number of portions served per hourb. the number of employees working each dayc. the number of food deliveriesd. the inventory
a. the number of portions served per hour
What is a formal study to verify that documentation and processes have been followed?a. the auditb. a quality assurance programc. a verification studyd. statistical analysis
a. the audit
Unions usually advance employees based on:a. ageb. skillc. meritd. seniority
d. seniority
A hospital administrator would be most concerned with:a. the increase in the number of elderly admissionsb. the increasing growth of outpatient servicesc. the increase in patient's length of stayd. the increase in diabetic admissions
c. the increase in patient's length of stay
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 panb. store the sauce in shallow pans in the refrigeratorc. store the sauce in a deep pan in the refrigeratorquicklyd. cool completely on the counter, then refrigerate
b. store the sauce in shallow pans in the refrigerator
Theory Z is based on the following premise?a. workers accept responsibilityb. self-direction and control are emphasizedc. task, structure and authorityd. mutual worker-employer loyalty
d. mutual worker-employer loyalty
Which group is responsible for nutritional labeling?a. USDAb. US Dept. of Commercec. FDAd. UPI
c. FDA
Freezing will:a. inhibit bacterial growthb. destroy toxinsc. destroy bacteriad. destroy enzymes
a. inhibit bacterial growth
What method is used when you log in and out movement from the storeroom?a. perpetual inventoryb. mini-max inventoryc. physical inventoryd. stage three inventory
a. perpetual inventory
What job would you not give to a consultant dietitian?a. planning future goalsb. writing policies and proceduresc. providing staff in-serviced. supervision of dietary employees
d. supervision of dietary employees
Before adding new items to the menu:a. give samples to a few patients and ask for their commentsb. ask the patient in writing if they would like the new itemsc. have your managers decide which ones to offerd. ask for employee comments on new suggestions
a. give samples to new patients and ask for their comments
The major function of management is:a. forecastingb. actuatingc. planningd. organizing
c. planning
Previously cooked hazardous food must be reheated to an internal temperature of 165F for 15 seconds within:a. 1 hourb. 2 hoursc. 4 hoursd. 30 minutes
b. 2 hours
The Ouchi Theory Z management theory states that:a. decision-making is a centralized functionb. committed employees can exercise self-controlc. employee potential is only partially utilizedd. employee involvement is the key to productivity
d. employee involvement is the key to productivity
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 Aprilb. add Augustc. add August and delete Julyd. look at last years September production tally
add August and delete April
An employee voted in by the union who works to settle grievances while on paid time is the:a. mediatorb arbitratorc. conciliatord. shop steward
d. shop steward
Which law sets the minimum wage?a. the Fair Labor Standards Actb. the National Labor Relations Actc. The Equal Opportunity Actd. The Labor Management Act
a. the Fair Labor Standards Act
Span of Control refers to the number of:a. supervisorsb. part-time employeesc. employees under the direction of one persond. staff positions
c. employees under the direction of one person
The line type of organizational chart shows:a. a direct flow of authority from top to bottomb. authority flows from side to sidec. all advisory positionsd. informal relationships
a. a direct flow of authority from top to bottom
The employee turnover rate refers to the following:a. total replacement employees divided by average work forceb. % of turnover rate divided by number of replacementsc. # of employees terminated and replaced divided by total number of positionsd. # total positions divided by number part-time employees
c. # employees terminated and replaced divided by total number of positions
Which is the best way to maximize meat storage?a. cut the meat into small piecesb. store it in oxygen in packagesc. vacuum-packaged in oxygen-impermeable filmd. pack it in oxygen-permeable film
c. vacuum-packaged in oxygen-impermeable film
Adulterated food is regulated by the...a. HHSb. FDA under the Food, Drug, Cosmetic Actc. Department of Commerced. USDA
b. FDA under Food, Drug and Cosmetic Act
An employee evaluation should be given:a. in a quiet place with privacyb. in the Diet Officec. at the end of the dayd. at the beginning of the day
a. in a quiet place with privacy
A viscosimeter measures:a. temperatureb. pHc. stabilityd. consistency
d. consistency
Approximately how many patient trays per minute must a centralized tray assembly unit produce in order to serve 400 patients during 90 minutes?a. 3b. 3.5c. 4d. 4.5
d. 4.5400p=90mx=1m400/90=4.44, or 4.5
How do you convince Administration that a former nutrition program should be reinstated?a. show that 95% of patients enjoyed the programb. show that 85% of those who attended came to all sessionsc. show that 75% of those who attended had fewer hospital staysd. show that only 19% felt the program was not worthwhile
c. show that 75% of those who attended had fewer hospital stays(less time in hospital is better!)
Costs which are proportionately responsive to changes in volume area. variableb. sunkc. hiddend. fixed
a. variable
The width of a main kitchen aisle should be:a. 24"b. 36"c. 48"d. 60"
d. 60"
Why are mono- and di-glycerides added to the shortening used in cakes?a. increase spreadabilityb. thickenersc. emulsifiersd. coloring agents
c. emulsifiers
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"
Which process results in creative, prioritized decision making?a. focus groupb. Delphi techniquec. the nominal group techniqued. operational analysis
c. the nominal group technique
If you are working on a cost benefit analysis you would:a. record the number of patient complaintsb. record the number of hours the Dietitian spent providing nutrition educationc. record the number of patient who were satisfied with the education providedd. keep a record of all who failed to attend
b. record the number of hours the Dietitian spent providing nutrition education
DRGs allow $1600 for an appendectomy for a 4 day stay. The patient is released in 3 days. The hospital will receive:a. $1200b. $800c. $2000d. $1600
d. $1600
If there is an increase in input and output, productivity will remaina. increaseb. remain constantc. decreased. modulate
b. remain constant
The food service supervisor should carefully monitor a cook/chill production because of concerns about:a. work simplification techniquesb. food safetyc. portion controld. product acceptiability
b. food safety
Management by objectives refers to a management process which employs:a. periodic, preplanned, broad objectivesb. precise, measurable objectivesc. determination of goals by department superiorsd. objectives of instruction set by top management
b. precise, measurable objectives
A useful application of counting FTEs is in planning:a. the menub. the type of servicec. the kitchen layoutd. the budget for wages
d. the budget for wages
The report presenting the financial condition of an organization as of a particular date is a:a. budgetb. balance sheetc. income statementd. funds flow sheet
b. balance sheet
The maximum number of calories per serving in a product labeled low calorie is:a. 20b. 40c. 60d. 80
b. 40
Five pounds of pressure creates a temperature that is ___ the boiling point of water.a. less thanb. greater thanc. equal tod. twice
b. greater than
What is the chemical composition of a class ABC fire extinguisher?a. water under pressureb. carbon dioxide under pressurec. carbon monoxide under pressured. dry inert chemicals under pressure
d. dry inert chemicals under pressure
When cleaning ____, use chlorine or quaternary ammonia.a. laundryb. countertopsc. ovend. floor
b. countertops
Underwriters Laboratory does which of the following?a. inspects facilities for safetyb. inspects facilities for cleanlinessc. checks safety of electrical equipmentd. inspects gas equipment
c. checks safety of electrical equipment
Propionate is used in foods to:a. enhance flavorb. increase shelf life by inhibiting moldc. thickend. retain color
b. increase shelf life by inhibiting mold
A supervising Dietitian who wishes to delegate specific responsibilities should first:a. organize a task forceb. check the production schedulec. establish expected outcomesd. establish expected time frames to accomplish the tasks
c. establish expected outcomes
Which of the following would add bulk to frozen yogurt?a. microcrystalline celluloseb. monoglyceridesc. carob gumd. carrageenan
a. microcrystalline cellulose
Which of these work center designs discourages thru traffic?a. U - shapedb. back to back parallelc. straight lined. square
a. U - shaped
When trying to cut down on the number of employees on a tray assembly line, evaluate the:A. NUMBER OF WORK STATIONSB. AMOUNT OF IDLE TIMEC. LINE SPEEDD. CAPACITY
A. NUMBER OF WORK STATIONS
The efficiency of a foodservice employee is increased if the work center is designed to allow the employee to:a. sit and reachb. stand and reachc. use two handsd. use zigzag motions
c. use two hands
To reduce the budget, first look at:a. menu costsb. fixed costsc. variable costsd. semi-variable costs
c. variable costs
The National Sanitation Foundation standard for equipment construction that is most related to microbiological food safety requires that:a. outside corners are bull nosedb. surfaces do not have open seams or cracksc. equipment surfaces are without sharp edgesd. bolts are securely fastened
b. surfaces do not have open seams or cracks
The cleanliness of online steam is not an issue when purchasing a:a. convection steamerb. combination ovenc. steam-jacketed kettled. compartment steamer
c. steam jacketed kettle
You are preparing dinner for a 500 ed facility. The menu includes roast beef, mashed potatoes and carrots. What equipment is best suited for this task?a. a convection oven and a tilting braising panb. deck ovens and pressure steamersc. a microwave oven and a trunion kettled. a rotary oven and a steamer
b. deck ovens and pressure steamers
Meat loaf has been left out for 5 hours. Should you serve it?a. yesb. yes because bacteria was destroyed during the heating processc. no because of the risk of botulismd. no because of the risk of staphylococcus
d. no because of the risk of staphylococcus
Which would be the best tool for rating foods at a pediatric hospital?a. the triangle testb. paired comparison testc. the facial hedonic scaled. the paired preference test
c. the facial hedonic scale
Where should a Class B fire extinguisher be placed?a. near the rangeb. near the dishmachinec. near the freezerd. near the refrigerator
a. near the range
On your meal rounds you notice that elderly patients are not being fed properly. What is the best solution?a. speak with the Director of Nursingb. discuss it at a discharge planning meetingc. confer with the Nurse's Aide responsibled. assign your Diet Aidde to help feed the patient
a. speak with the Director of Nursing
The kitchen floor will be changed. What do you recommenda. asphalt tilesb. terrazzzoc. concrete blocksd. clay tiles
d. clay tiles
How many minutes are needed to sanitize dishes when washing by hand using chlorine?a. 1b. 2c. 3d. 4
a. 1
What law guarantees workers the right to organize and join labor unions?a. Taft Hartleyb. Equal Employment Actc. Labor Management Relations Actd. National Labor Relations Act
d. National Labor Relations Act
What is the major reason for installing automated equipment?a. easier to useb. rising labor costsc. easier to cleand. greater flexibility
b. Rising labor costs
The primary reason for portion control in food service is:a. cost controlb. to standardize serving sizesc. customer satisfactiond. weight reduction diets
a. cost control
You teach food service workers about pot washing temps. How do you know if the workers follow the rules?a. ask them to repeat the rulesb. test the water temperatures at frequent intervalsc. ask them to write down the guidelinesd. check to see if the pots are clean
b. test water temps at frequent intervals
In order to influence a legislator one day before a vote, the dietitian should:a. visit the legislative aideb. write a letter to the legislatorc. send a postcard to the legislatord. telephone the legislator
d. telephone the legislator
A press conference announcing your new business isa. advertisingb. networkingc. media promotiond. personal selling
c. media promotion
If you increase the size of the kitchen, what effect will there be on worker efficiency?a. an increaseb. a decreasec. no changed. depends on the menu
b. a decreasebecause there is more room to move so its further to get from A to B
A substitute is legally differentiated from another food by:a. nutrient contentb. calorie contentc. fat contentd. color
a. nutrient content
Use of a sugar substitute is regulated by:a. NIHb. FDAc. WHOd. FTC
b. FDA
Which is a good method of food handling?a. sanitize raw food before preparationb. defrost frozen food in the refrigeratorc. refrigerate raw food at 48℉d. thaw frozen food quickly under running hot water
b. defrost frozen food in the refrigerator
Appearance, taste and texture are considereda. quantity controlb. safety controlc. quality controld. production control
c. quality control
You are involved in planning a prospectus. This is:a. measuring the size of all food service equipmentb. planning guide for a kitchen c. how to arrange the dairy boxd. how to document nutrition care
b. planning guide for the kitchen
When does a break-even point increase?a. when sales decreaseb. when profits decreasec. when profit increasesd. when costs increase
d. when costs increase
A food service manager who supervises 35 employees has a problem with discipline and increased absenteeism. Why?a. decreased unity among managersb. excessive span of controlc. decreased unity of controld. excessive unity of command
b. excessive span of control
What is the most important reason for a microwave oven in food service?a. saves energyb. saves moneyc. saves timed. saves cleanup
c. saves time
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 the depreciation cost each year?a. $2000b. $1500c. $700d. $500
c. $70010000-3000/107000/10 is 700
What is not found in a standardized recipe?a. seasonings to be included in the recipeb. tiem and temperature of cookingc. mixing bowls, measuring spoonsd. amount of ingredients toinclude
c. mixing bowls and measuring spoons
In dry storage, the humidity should be:a. 20 - 30%b. 30 - 40%c. 40 -50%d. 50 - 60%
d. 50-60%
HACCP standards would be similar for which of the following foods?a. canned corn and frozen cornb. fresh chicken and frozen chickenc. fresh beef and frozen chickend. frozen beef and frozen corn
d. frozen beef and frozen corn
The final step in a union dispute is:a. arbitrationb. mediationc. injunctiond. check-off
a. arbitration
A decision to feed patients in their rooms rather than in the cafeteria is based on:a. the philosophy of the institutionb. the equipment in the kitchenc. the labor availabled. federal regulations
a. the philosophy of the institution
The dishwasher temps are as follows, pre wash 140, wash 150, rinse 200...you should:a. turn up the rinse temperatureb. turn down the pre-wash temperaturec. turn down the rinse temperatured. do nothing, they are fine
c. turn down the rinse temp
To find out about the new regulations developed by the FDA you would check:a. the Congressional Recordb. the Federal Registerc. current newspapaersd. the Congressional Index
b. the federal register
At what temperature should coffee and items such as thin soups be held for serving?a. 140 - 160 ℉b. 180 - 190 ℉c. 200 - 212℉d. over 212℉
b. 180-190F
Forty entrees of fish cost $2 per serving. Total sales for the fish came to $240. What was the food cost percentage?a. 25%b. 33%c. 50%d. 60%
b. 33%
Which system is not labor efficient?a. conventionalb. vendingc. cafeteriad. assembly serve
a. conventional
Methylene is added to some types of coffee to:a. retain the flavorb. retain the colorc. decaffeinate itd. destroy the bacteria
c. decaffinate it
During an interview, what 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 problemd. Do you own a car
c. Can you get to work on time without any problem?
Quality control is:a. outcome or output orientedb. a measure of the quality of care providedc. patient care orientedd. proactive - focuses on the prevention of errors in food service
d. proactive and focuses on the prevention of errors in food service
Quality assurance is:a. a measurement of the quality of care provided to patientsb. food service orientedc. control of the distribution and service of foodd. control of the budget
a. a measurement of the quality of care provided to patients
How many FTEs can you hire with a weekly budget of $8640 if the salary is $12 dollars/hour?a. 10b. 13c. 16d. 18
d. 1812 x 40=4808640/480=18
How many 4 ounce servings can you get from 1 gallon of ice cream?a. 32b. 26c. 22d. 44
a. 321 gallon = 128 oz
How many servings are there in 10 gallons of ice cream using a #16 scoop?a. 320b. 480c. 560d. 640
d. 6401280 oz x 10 = 1280 oz#16 scoop = 32 ÷16 = 2 oz1280 ÷ 2 = 640
What is the gross food cost for June using the following information? June 1 inventory 5300July 1 inventory 2700Food purchases for the month of June 3150
June inv -July inv + food purchase5300 - 2700 + 3150 = 5750
How do you determine the average check in the cafeteria?a. divide total sales by the number of customersb. divide entree sales by the number of customersc. divide the number of customers by total salesd. divide the total sales by the cost of an average priced meal
a. divide total sales by the number of customers
Using the following information, determine the selling price of the meal used to determine the break even pointFood costs 100 Variable costs per meal 5 Break even point 20 mealsa. $10b. $15c. $5d. $2.50
a. $10Costs (Fixed + Variable × meals) = Sales (Price × Quantity(100 + 5 × 20) = x × 20100 + 100 = 20x200 = 20x10 = x
What is the best way to prevent contamination of food?a. freeze itb. freeze it in sterile packagesc. make employees wash hands frequentlyd. wash countertops regularly with sanitizing agents
c. make employees wash hands frequently
A narrow span of management should be employed with:a. routine, repetitive, homogenous workb. health care professionals who don't require close supervisionc. well motivated, highly trained groupd. newly hired employeees
d. newly hired employees
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 food service will be operatingb. market form of foods purchasedc. number of food service employeesd. length of menu cycle
b. market form of foods purchased
A food service is being converted from a conventional system to a ready prepared system. The dietitian should first consider the adequacy of the:a. steam table spaceb. dry storage spacec. low-temperature storage capacityd. oven capacity
c. low temperature storage capacity
Excess food soil in a dishmachine wash tank will result in foam that interferes with satisfactory dishwashing. The most appropriate corrective action is toa. pre-rinse dishes before washingb. increase the amount of detergentc. increase water pressure in the wash tankd. drain the wash tank during meals and refill
a. pre-rinse dishes before washing
A 50 bed hospital has limited kitchen space for refrigeration, dry storage and food production. The most appropriate type of menu is:a. restaurant styleb. nonselectivec. selectived. single-use
b. nonselective
Using the following data, the average check for September isTotal revenue 909009Net income 173010FTEs 27.9Number of customers 32613
revenue/customers=$27.87
If dishes come out of the dish machine with water spots:a. use more detergentb. add a drying agent to the wash cyclec. add a drying agent to the rinse cycled. use less detergent
c. add a drying agent to the rinse cycle
What question could be asked during an interview?a. do you own or rent your home?b. of what country are you a citizenc. 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 a company under a different name?
If the productivity goal for a patient assembly unit is 4 trays per minute, the unit should be able to assemble approximately 350 trays ina. 1 hourb. 1 hour 15 minutesc. 1 hour 30 minutesd. 1 hour 45 minutes
350 ÷4x = 87.5 minutes
You are asked to develop quality control guidelines for receiving purchased foods. The most important guidelines would be:a. proper counts of the foods receivedb. proper weights of the foods receivedc. proper temperatures of the foods receivedd. accurate prices on the invoices
c. proper temperatures of foods received
A pan of au gratin potatoes has been cooked to an endpoint temperature of 140F. Serving has been scheduled to begin in 10 minutes. You should:a. delay service until the potatoes are doneb. begin service without the potatoes and deliver them when donec. substitute mashed potatoes until the au gratin are doned. complete the cooking process in the hot holding unit
c. substitute with mashed potatoes until the au gratin are done
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 menub. redesign the kitchenc. rearrange employee work schedulesd. replace current equipment with fast-performance equipment
a. simplify the menu
The purpose of outcomes research is to:a. determine the best approach to solving a problemb. determine the most cost-effective way to solve a problemc. determine the most productive outcomesd. determine the best outcome desired
b. determine the most cost-effective way to solve a problem
The organized gathering of data and information for the purpose of analyzing a service for clients is:a. an experimental designb. relationship analysisc. product developmentd. market research
market research
A Dietitian documents their work on time. This is an example of:a. responsibilityb. accountabilityc. courtesyd. good time management
accountability
Chicken has a popularity index of 45%. There are 380 total patients, 85% of whom are eating. How many will chose chicken?
Patients x % eating x popularity index so380 x .85=323 x.45=145
What must be included when preparing a budget?a. controlling expensesb. forecasting revenuec. controlling labor costsd. proper cash control
b. forecasting revenue(predicts future needs)
A baker makes a batch of cookies in 18 minutes. What is the maximum number of batches he can make in two hours?
60m/18=3.3 so 3 is one hour and 6 is two hours
What would the next number be on this list with a moving average of 5?1400, 1200, 1300, 1250, 1350, 1400, 1425
add the last 5 numbers and divide by 5 to get 1345
A meat slicer should be cleaned:a. at the end of each dayb. at the end of each shiftc. after each used. after each meal
c. after each use
When switching from a conventional to a convection oven, a. increase the temperature by 15 degreesb. decrease the temperature by 25 degreesc. increase the temperature by 12 degreesd. decrease the temperature by 5 degrees
b. the temperature by 25 degrees
What is the best extinguisher to use for a grease fire?a. triangle symbolb. circle symbolc. square symbold. inverted triangle symbol
c. square symbolsquare symbol is for liquid, gas and grease
If temp on the dish machine rinse cycle is 135F, you shoulda. add additional sanitizerb. use paper products until the problem has been resolvedc. nothing - that is the proper temperatured. increase the length of the rinse cycle
b. use paper products until the problem has been resolved
OSHA requires documentation on the use of the followinga. latex glovesb. respiratory masksc. safety goglesd. hairnets
c. safety goggles
What is the benefit:cost ratio of a program intervention that cost 1,890,000 if the savings as a result of the program were 5.67 million?
benefit is savings/costso 3:1
You called a meeting for 9am. 3 out of 5 people arrived on time.What is the general guideline for starting meetings?a. wait until all participants have arrivedb. wait 10 minutes past the stated starting timec. wait until the most significant members have arrivedd. start on time
d. start on time
The minimum recommended temperature for a chemical sanitizer isa. 75℉b. 140℉c. 100℉d.170℉
a. 75℉
Sugar and salt are preservatives because they:a. provide unfavorable osmotic pressureb. prevent microbial contactc. disguise flavorsd. reduce the alkalinity
a. provide unfavorable osmotic pressure
To sanitize, immerse dishes in a chemical solution for ___ minutesa. 1b. 2c. 3d. 4
a. 1
What is the first component projected during the budgeting process?a. cashb. laborc. operating expensesd. revenue
d. revenue
The temperature of a beef casserole drops below 140 within an hour. What should you do?a. throw it outb. return it to the hot-holding cabinet to reheat it to a termperature of 165c. return it to the oven to reheat it to a minimum of 140d. return it to the oven to reheat it to a minumum of 165
d. return it to the oven and reheat it to a minimum of 165
If you are concerned that the receiver is not accurately checking incoming stock, you should begin:a. purchasing by bidb. use a prime vendorc. implement blind receivingd. conduct random checks of food cases
c. blind receiving
A food service uses hamburger patties at an average rate of 6 cases per day. Lead time is 3 days. You want a safety supply of 2 cases. You need to order them when the supply drops to __ cases
20
Which of the following kitchen layout will help prevent other employees from walking through the cook's work area?a. plan each work center with its own supply storage areasb. plan work aisles separate from traffic aislesc. position work centers adjacent to the appropriate point of serviced. design aisles wide enough to accomodate both
b. plan work aisles separate from traffic aisles
There are seven foodservice employees in the tray assembly unit. The patient census is 350. If 1.5 hours of assembly time is allowed, a feasible productivity goal for the unit is to assemble how many trays per minute?a. 2b. 3c. 4d. 5
c. 4350 ÷ 90 = 3.888so about 4
What type of menu would be most appropriate for a new acute care facility with an expected length stay of 2 days?a. static b. 7 day cyclec. 14 day cycled. 21 day cycle
b. 7 day cycle
What is the first component projected during the budgeting process?
revenue
The temperature of a beef casserole drops below 140 within an hour. What should you do?
return it to the oven and reheat it to a minimum of 165
If you are concerned that the receiver is not accurately checking incoming stock, you should begin implementing
blind receiving (this omits quantities, weights and prices)
A food service uses hamburger patties at an average rate of 6 cases per day. Lead time is 3 days. You want a safety supply of 2 cases. You need to order them when the supply drops to __ cases
20 (22 is the order point)
What kitchen layout will help prevent other employees from walking through the cook's work area?
plan work aisles separate from traffic aisles
There are seven foodservice employees in the tray assembly unit. The patient census is 350. If 1.5 hours of assembly time is allowed, a feasible productivity goal for the unit is to assemble how many trays per minute?
90m=350census divided by assembly timeso about 4
What is net profit?
revenue and sales minus costs
Hospitals use formularies to:a. obtain volume purchasing discountsb. limit the use of certain productsc. develop process chartsd. organize departments in a concentric pattern
a. obtain volume purchasing discounts
Which organization regulates the irradiation of foods?a. DHHSb. USDAc. Department of Commerce Marine Fisheries Serviced. FDA
d. FDA
The interstate shipping of shellfish is monitored by the:a. DHHSb. USDAc. Department of Commerced. FDA
d. FDA
If the chlorine solution in the dish machine is not working properly, the first action should be:a. change to quarternary ammoniab. check the concentration and temperature of the solutionc. use disposable dishesd. change to an iodine solution
b. check the concentration and temperature of the solution
If dishes are not cleaned properly in the dish machine, the first thing to check is:a. the temperatures of the various cyclesb. the number of items being serviced in a short timec. the length of time between a meal and dishwashingd. the number of employees assigned to the process
a. the temperature of the various cycles
A #12 scoop was used to serve 600 servings of mashed potatoes instead of a #16 scoop. How many servings were they short?a. 90b. 25c. 210d. 156
d. 156
The #12 scoop measures:a. 1/4 cupb. 1/2 cupc. 1/3 cupd. one cup
c. 1/3 cup
If an employee is not performing well, the first thing to do is to check thea. job descriptionb. job specificationc. job analysisd. work schedule
a. job description
PERT(Program evaluation review technique) is a tool that will help you:a. control large projects and calculate the time needed to get the job doneb. assign workers to various tasksc. determine productivity levelsd. determine the average check
a. control large projects and calculate the time needed to get the job done
What is an example of indirect cost?a. fringe benefitsb. travel costsc. foodd. china
a. fringe costs
The most appropriate temperature for a sanitizing solution isa. 50 ℉b. 79℉c. 90℉d. 140℉
b. 79℉
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 itb. discuss it with her one on one in your officec. inform human resources about the situationd. fire her
b. discuss it with her one on one in your office
A food delivery arrived during tray line service. What should the dietitian do?a. ask the driver to waitb. ask the driver to verify the shipment and sign the invoicec. direct the available security guard to verify the shipmentd. stop the trayline service and receive the delivery
a. ask the driver to wait
The FDA is responsible for:a. pesticide residue tolerance levelsb. standard of fill, assuring meat wholesomeness, nutrition labelsc. grading of meatd. standard of identity, nutrition labels, imitation foods
d. standard of identity, nutrition labels, imitation foods
A director from another department sends you an email regarding construction. This is an example of what kind of communication?a. horizontalb. downwardc. straightd. informal
a. horizontal
The cafeteria serves lunch from 11am to 230 pm with a seat turnover rate of 1.5/hour. They need to seat 250 customers. How many chairs do they need?a. 48b. 56c. 72d. 125
a. 48customers/hours/seat turnover rate250/3.5/1.5=48
A $240 income was generated selling 40 pieces of fish with a raw food cost of $2.00 each. What is the percent food cost?a. 33%b. 40%c. 20%d. 10%
a. 33%raw food cost/food2.00/40=80then income/raw food x actual food, so 240/80=.30 or .33, which is the answer
Formularies are descriptions of:a. approved treatment regimensb. pharmacy drug specificationsc. capital budget itemsd. semi-variable costs
a. approved treatment regimens
The Family and Medical Leave Act guarantees:a. an equivalent position with equal benefits and pay statusb. the same position you held before you leftc. the first open position after you returnd. a similar position in a different division
a. an equivalent position with equal benefits and pay status
You recently interviewed a top candidate for an administrative position and are about to offer him the job. You then learn he is planning to adopt a child. What do you do?a. hire himb. confront him about the possibilityc. do not hire himd. wait two weeks to see if he does adopt the child
a. hire him
How many actual relief employees are needed to cover 20 full time employees?a. 12b. 15c. 11d. 8
c. 112.5 =1 FTE
Based on an 8 hour day, the number of hours worked was 55,267 per year. The total number of hours paid was 59,995 per year. Calculate the number of productive FTEs.a. 2.27b. 18.90c. 26.60d. 28.80
c. 26.60hours worked/year55,267/2080=26.60
Which of the following formulas is used to determine a meal equivalent in a commercial operation?a. average of a prototype mealb. average dollars spent per patron over a one week periodc. total sales divided by budgeted cost per meald. 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
This kitchen layout is characteristic of what foodservice system?Deck ovens/range/tilting skillet/refrigerator/freezer/preparation counter/bulk hot carts/bulk cold cartsa. commissaryb. conventionalc. ready-preparedd. assembly-serve
a. commissary
This kitchen layout is characteristic of what foodservice system?Deck ovens / Range / Tilting Skillet / Refrigerator / Freezer / Preparation counter / Meal assembly / Delivery cartsa. commissaryb. conventionalc. ready-preparedd. assembly-serve
b. conventional
This kitchen layout is characteristic of what foodservice system?Refrigerator / Freezer / Steamers / Ovens / Microwave / Meal assembly / Delivery cartsa. commissaryb. conventionalc. ready-preparedd. assembly-serve
d. assembly-serve
Which of the following has the quickest onset of food-borne illness?a. staphylococcus aureusb. clostridium botulinumc. clostridium perfringensd. campylobacter jejuni
a. staphylococcus aureus
The profitability of a coffee shop may be determined by calculating the ratio of profit to:a. salesb. labor costsc. liabilitiesd. indirect costs
a. sales
Dishes are greasy when unloaded from the dishmachine. What should you check first?a. wash temperatureb. rinse temperaturec. amount of detergentd. amount of rinse agent
a. wash temperature
Which method of buying includes contacting several vendor to obtain price quotes and placing orders?a. prime vendorb. informal c. formald. contract
b. informal
To determine how profitable a department has been, determine the profit margin which is:a. ratio of income to revenueb. ratio of cost to incomec. ratio of overhead to salesd. ratio of profit to sales
d. ratio of profit to 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 priceb. give meals to kitchen/cafeteria employeesc. incorporate the items into the next meal serviced. discard the items
a. sell the meals in the cafeteria at a break-even price
The raaw food cost of an item is $1.12 per serving. What is the hidden cost?a. $ .10b. $ .07c. $ .13d. $ .11
d. $ .11
Which would be a sentinel event?a. an NPO patient receiving a regular tray b. a low sodium patient receiving a regular trayc. a weight reduction patient receiving a regular trayd. a high potassium patient receiving a regular tray
a. an NPO patient receiving a regular tray
An employee consistently calls in sick the day before a holiday. His Supervisor should:a. discuss this with other managersb. telephone the emplouyee to verify the illnessc. schedule a counseling session with himd. file a letter of concern with the employee relations department
c. schedule a counseling session with him
According to HACCP, which would be the recommendation when preparing spaghetti and sauce?a. divide the prepared sauce into several small pans before chillingb. rinse spaghetti in cold water before mixing with saucec. cook the meat thoroughly before mixing with suaced. stir occasionally throughout the holding time
a. divide the prepared sauce into several small pans before chilling
Primary considerations in the purchase of foodservice equipment are:a. cost and performanceb. safety and versatilityc. safety and performanced. cleanability and versatility
a. cost and performance
Which of the following is least valuable in a specification?a. grade and brandb. quality tolerance limitsc. count per container or number per poundd. the unit on which price will be based
b. quality tolerance limits
Cost-effectiveness analysis is used to:a. compare two or more alternatives to achieve the same objectiveb. evaluate direct, indirect benefitsc. place a dollar amount on the outcome of the procedured. calculate a profit margin
a. compare two or more alternatives to achieve the same objective
A manager asks for input and advice from several employees on a situation. He then makes a dicision which may or may not reflect the input provided by the employees. He is using what leadership decision-making style?a. democraticb. autocraticc. groupd. conusltative
d. conusltative
The primary goal of outcomes research in a health care setting is to:a. decrease healthcare costsb. increase cost-effectivenessc. improve the quality of services offeredd. give the facility a competitive advantage
c. improve the quality of services offered
The food service director who wants to hire a dietitian whould first:a. publish a job listing in the Journal of the American Dietetic Associationb. screen potential applicants to determine who has an RD credentialc. develop a job description and specification for the positiond. review dietitian's resumes on file
c. develop a job description and specification for the position

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