RD Exam, Foodservice Practice
Questions And Answers.
Q. What production forecasting method would be used if an assumption was made that
actual occurrences follow an identifiable pattern over time?
A. Exponential smoothing
B. Moving average
C. Linear regression
D. Both A and B -
\The correct answer is D.
According to Gregoire and Spears, "The frequently used time series forecasting model
involves the assumption that actual occurrences follow an identifiable pattern over time."
Options A and B are examples of times series models.
Q. Four entrees are on next Friday's menu: BBQ ribs, seafood platter, roast beef, and
filet mignon. The number of each item sold the last time this menu was offered was 76,
118, 96, and 154, respectively, for a total of 444 entrees sold. For the past six Fridays,
the following noon meal counts were recorded: 447, 423, 437, 444, and 429. For next
Friday, how many portions of roast beef will be forecasted?
A. 91
B. 98
C. 101
D. 95 -
\The correct answer is D.
First add up the total entrees sold for the 6 weeks for which meal counts are available,
and then divide by 6 to calculate the average. The average number of entrees sold each
week is 437.3. Next, calculate the popularity index (sales of an item compared with total
sales for the category) for roast beef, which is 96 divided by 444 entrees. The popularity
index is 21.6%. To calculate how much roast beef should be forecasted for next Friday,
multiply 0.216 by 437.3. The result is 95.
Q. The foodservice manager has determined that the desired percentage for food cost
should be 34%. Using the factor pricing method, what would be the markup for the
pasta primavera if the recipe cost is $2.65 raw food cost/portion?
A. 2.94
B. 3.55
C. 5.59
D. 7.79 -
\The correct answer is D.
100/Desired food cost % = cost factor 100/34 = 2.94 Raw food cost x cost factor =
markup $2.65 x 2.94 = $7.79
, Q. On Thursday, the kitchen produced a total of 386 meals. That day, staff worked a
combined total of 58 hours. What were the labor minutes per meal for that day?
A. 0.15
B. 6.66
C. 9.02
D. 15.02 -
\The correct answer is C.
First convert the hours to minutes: 58 x 60 = 3,480 minutes. Then divide minutes by
total number of meals to calculate the labor minutes per meal. 3,480/386 = 9.02 minutes
per meal.
Q. Using the following figures, calculate the break-even point for The Green Café: Fixed
costs = $52,000; variable costs = $85,000; total sales = $210,000.
A. 86666.66
B. 113333.33
C. 130000
D. $473,000. 00 -
\The correct answer is A.
Break-even point = Fixed costs/1 - (variable costs/sales) $52,000/1 -
($85,000/$210,000) 52,000/1 - 0.40 52,000/0.60 = $86,666.66
Q. A registered dietitian nutritionist who is responsible for procuring food and non-food
dietary supplies performs what activities?
A. Inventory control, receiving, pre-preparation, budgeting
B. Budgeting, purchasing, storage, inventory control
C. Receiving, purchasing, inventory control, storage
D. Pre-preparation, purchasing, inventory control, storage -
\The correct answer is C.
Within the subsystem of procurement are purchasing, receiving, storage, and inventory
control. Pre-preparation is part of production.
Q. A recipe requires 1¾ cup quick-cooking tapioca. Tapioca is purchased in twelve 8-oz
boxes in a case and costs $41.88 per case. Three cups of quick-cooking tapioca weighs
1 lb. What is the recipe cost for tapioca?
A. $2.33
B. $4.07
C. $5.24
D. $6.98 -
\The correct answer is B.
One case of tapioca contains 12 boxes of 8 oz apiece for a total of 6 lb (12 x 0.5 lb = 6).
To calculate the price per pound, divide $41.88 by 6 lb to get $6.98 per lb. To get the
Questions And Answers.
Q. What production forecasting method would be used if an assumption was made that
actual occurrences follow an identifiable pattern over time?
A. Exponential smoothing
B. Moving average
C. Linear regression
D. Both A and B -
\The correct answer is D.
According to Gregoire and Spears, "The frequently used time series forecasting model
involves the assumption that actual occurrences follow an identifiable pattern over time."
Options A and B are examples of times series models.
Q. Four entrees are on next Friday's menu: BBQ ribs, seafood platter, roast beef, and
filet mignon. The number of each item sold the last time this menu was offered was 76,
118, 96, and 154, respectively, for a total of 444 entrees sold. For the past six Fridays,
the following noon meal counts were recorded: 447, 423, 437, 444, and 429. For next
Friday, how many portions of roast beef will be forecasted?
A. 91
B. 98
C. 101
D. 95 -
\The correct answer is D.
First add up the total entrees sold for the 6 weeks for which meal counts are available,
and then divide by 6 to calculate the average. The average number of entrees sold each
week is 437.3. Next, calculate the popularity index (sales of an item compared with total
sales for the category) for roast beef, which is 96 divided by 444 entrees. The popularity
index is 21.6%. To calculate how much roast beef should be forecasted for next Friday,
multiply 0.216 by 437.3. The result is 95.
Q. The foodservice manager has determined that the desired percentage for food cost
should be 34%. Using the factor pricing method, what would be the markup for the
pasta primavera if the recipe cost is $2.65 raw food cost/portion?
A. 2.94
B. 3.55
C. 5.59
D. 7.79 -
\The correct answer is D.
100/Desired food cost % = cost factor 100/34 = 2.94 Raw food cost x cost factor =
markup $2.65 x 2.94 = $7.79
, Q. On Thursday, the kitchen produced a total of 386 meals. That day, staff worked a
combined total of 58 hours. What were the labor minutes per meal for that day?
A. 0.15
B. 6.66
C. 9.02
D. 15.02 -
\The correct answer is C.
First convert the hours to minutes: 58 x 60 = 3,480 minutes. Then divide minutes by
total number of meals to calculate the labor minutes per meal. 3,480/386 = 9.02 minutes
per meal.
Q. Using the following figures, calculate the break-even point for The Green Café: Fixed
costs = $52,000; variable costs = $85,000; total sales = $210,000.
A. 86666.66
B. 113333.33
C. 130000
D. $473,000. 00 -
\The correct answer is A.
Break-even point = Fixed costs/1 - (variable costs/sales) $52,000/1 -
($85,000/$210,000) 52,000/1 - 0.40 52,000/0.60 = $86,666.66
Q. A registered dietitian nutritionist who is responsible for procuring food and non-food
dietary supplies performs what activities?
A. Inventory control, receiving, pre-preparation, budgeting
B. Budgeting, purchasing, storage, inventory control
C. Receiving, purchasing, inventory control, storage
D. Pre-preparation, purchasing, inventory control, storage -
\The correct answer is C.
Within the subsystem of procurement are purchasing, receiving, storage, and inventory
control. Pre-preparation is part of production.
Q. A recipe requires 1¾ cup quick-cooking tapioca. Tapioca is purchased in twelve 8-oz
boxes in a case and costs $41.88 per case. Three cups of quick-cooking tapioca weighs
1 lb. What is the recipe cost for tapioca?
A. $2.33
B. $4.07
C. $5.24
D. $6.98 -
\The correct answer is B.
One case of tapioca contains 12 boxes of 8 oz apiece for a total of 6 lb (12 x 0.5 lb = 6).
To calculate the price per pound, divide $41.88 by 6 lb to get $6.98 per lb. To get the
