CERTIFIED DIETARY MANAGER MAIN EXAMINATION TEST
QUESTIONS AND SOLUTIONS RATED A+
✔✔Certified Dietary Manager will likely receive the best food pricing within a:
A. group purchasing organization
B. local co-op warehouse
C. prime vendor relationship
D. single purveyor contract - ✔✔A. group purchasing organization
✔✔Purchase specifications for meat most likely include information about:
A. cut
B. price
C. delivery method
D. preferred vendor - ✔✔A. cut
✔✔What type of inventory is usually done at the end of each month?
A. perpetual
B. par
C. just-in-time
D. physical - ✔✔D. physical
✔✔How should partial order deliveries be handled?
A. check delivery invoice
B. file a receiving report
C. compare invoice to purchase records
D. request a credit memo - ✔✔D. request a credit memo
✔✔Two cahiers share a cash drawer. There has been a discrepancy the past
Week at the end of the second shift. What should the Certified Dietary Manager do?
A. observe both employees daily
B. count the money at the end of each shift
C. give each cashier his/her own drawer
D. discipline each cashier - ✔✔C. give each cashier his/her own drawer
✔✔The first step in establishing a take-home meal program for staff and surrounding
neighborhoods is to:
A. develop a selective menu
B. plan a media event as part of the program
C. develop a business plan
, D. interview prospective staff to handle the food production - ✔✔C. develop a business
plan
✔✔For a catering event, labor costs are $510, food is $800, and supplies are $250;
what is the selling price for an entrée based on a profitability of 50% that will feed 300
people.
A. $5.20
B. $7.80
C. $10.40
D. $12.00 - ✔✔C. $10.40
✔✔Controlling utility costs within a department could be a accomplished by:
A. installing an overhead ventilation system
B. setting water heater to proper temperature
C. encouraging chemicals for cleaning instead of water
D. lowering temperatures within coolers and freezers - ✔✔B. setting water heater to
proper temperature
✔✔Which of the following has the greatest potential impact on food cost?
A. a cook who over portions when serving
B. a cook who follows standardized recipes
C. a receiving clerk who uses the purchase order to check-in food items
D. a diet clerk who forgets to pass the supplements - ✔✔A. a cook who over portions
when serving
✔✔How can just-in-time purchasing help the manager control costs?
A. allows purchase from local stores
B. assists in record keeping
C. limits excess inventory
D. establishes par levels - ✔✔C. limits excess inventory
✔✔***When modifying standard menus for cultural diversity, it is important to consider
which of the following factors?
A. regulatory requirements
B. age of population
C. client preferences
D. skill of staff - ✔✔C. Client Preferences
✔✔If they yield factor for fresh broccoli is .85 or .85% and you need 22 lbs. for service,
hoe much should you order?
, A. 18.7
B. 23 lbs
C. 26 lbs
D. 30 lbs - ✔✔C. 26 lbs
✔✔A client is on a low- phosphorous diet. Which of the following food groups contains
the highest level of phosphorous and should be limited in the diet?
A. fats and oils
B. dairy products
C. bread and cereals
D. fruits and vegetables - ✔✔B. dairy products
✔✔Which of the following factors is of greatest concern in both centralized and
decentralize foodservice systems?
A. number of dinning rooms
B. temperature control
C. scheduled mealtimes
D. use of select menus - ✔✔B. temperature control
✔✔Which of the following is the most common meal assembly system in acute care?
A. centralized
B. decentralized
C. tray line
D. cafeteria - ✔✔C. tray line
✔✔Which of the following is a reason to reject a case of brownie mix during receiving?
A. packaging lacks o grade stamp
B. packaging has gnaw marks
C. packaging is yellow
D. packaging is dented - ✔✔B. packaging has gnaw marks
✔✔A part-time employee fails to report to work as scheduled and states that she did not
see the schedule. What action should the Certified Dietary Manager take?
A. accept the employee's excuse
B. give the employee a written warning
C. discuss the matter with the administrator
D. review the situation with the employee - ✔✔D. review the situation with the
employee
QUESTIONS AND SOLUTIONS RATED A+
✔✔Certified Dietary Manager will likely receive the best food pricing within a:
A. group purchasing organization
B. local co-op warehouse
C. prime vendor relationship
D. single purveyor contract - ✔✔A. group purchasing organization
✔✔Purchase specifications for meat most likely include information about:
A. cut
B. price
C. delivery method
D. preferred vendor - ✔✔A. cut
✔✔What type of inventory is usually done at the end of each month?
A. perpetual
B. par
C. just-in-time
D. physical - ✔✔D. physical
✔✔How should partial order deliveries be handled?
A. check delivery invoice
B. file a receiving report
C. compare invoice to purchase records
D. request a credit memo - ✔✔D. request a credit memo
✔✔Two cahiers share a cash drawer. There has been a discrepancy the past
Week at the end of the second shift. What should the Certified Dietary Manager do?
A. observe both employees daily
B. count the money at the end of each shift
C. give each cashier his/her own drawer
D. discipline each cashier - ✔✔C. give each cashier his/her own drawer
✔✔The first step in establishing a take-home meal program for staff and surrounding
neighborhoods is to:
A. develop a selective menu
B. plan a media event as part of the program
C. develop a business plan
, D. interview prospective staff to handle the food production - ✔✔C. develop a business
plan
✔✔For a catering event, labor costs are $510, food is $800, and supplies are $250;
what is the selling price for an entrée based on a profitability of 50% that will feed 300
people.
A. $5.20
B. $7.80
C. $10.40
D. $12.00 - ✔✔C. $10.40
✔✔Controlling utility costs within a department could be a accomplished by:
A. installing an overhead ventilation system
B. setting water heater to proper temperature
C. encouraging chemicals for cleaning instead of water
D. lowering temperatures within coolers and freezers - ✔✔B. setting water heater to
proper temperature
✔✔Which of the following has the greatest potential impact on food cost?
A. a cook who over portions when serving
B. a cook who follows standardized recipes
C. a receiving clerk who uses the purchase order to check-in food items
D. a diet clerk who forgets to pass the supplements - ✔✔A. a cook who over portions
when serving
✔✔How can just-in-time purchasing help the manager control costs?
A. allows purchase from local stores
B. assists in record keeping
C. limits excess inventory
D. establishes par levels - ✔✔C. limits excess inventory
✔✔***When modifying standard menus for cultural diversity, it is important to consider
which of the following factors?
A. regulatory requirements
B. age of population
C. client preferences
D. skill of staff - ✔✔C. Client Preferences
✔✔If they yield factor for fresh broccoli is .85 or .85% and you need 22 lbs. for service,
hoe much should you order?
, A. 18.7
B. 23 lbs
C. 26 lbs
D. 30 lbs - ✔✔C. 26 lbs
✔✔A client is on a low- phosphorous diet. Which of the following food groups contains
the highest level of phosphorous and should be limited in the diet?
A. fats and oils
B. dairy products
C. bread and cereals
D. fruits and vegetables - ✔✔B. dairy products
✔✔Which of the following factors is of greatest concern in both centralized and
decentralize foodservice systems?
A. number of dinning rooms
B. temperature control
C. scheduled mealtimes
D. use of select menus - ✔✔B. temperature control
✔✔Which of the following is the most common meal assembly system in acute care?
A. centralized
B. decentralized
C. tray line
D. cafeteria - ✔✔C. tray line
✔✔Which of the following is a reason to reject a case of brownie mix during receiving?
A. packaging lacks o grade stamp
B. packaging has gnaw marks
C. packaging is yellow
D. packaging is dented - ✔✔B. packaging has gnaw marks
✔✔A part-time employee fails to report to work as scheduled and states that she did not
see the schedule. What action should the Certified Dietary Manager take?
A. accept the employee's excuse
B. give the employee a written warning
C. discuss the matter with the administrator
D. review the situation with the employee - ✔✔D. review the situation with the
employee
