RD Exam Food Service Questions And
Answers.
A registered dietitian nutritionist who is responsible for procuring food and non-food
dietary supplies performs what activities?
Inventory control, receiving, pre-preparation, budgeting
Budgeting, purchasing, storage, inventory control
Receiving, purchasing, inventory control, storage
Pre-preparation, purchasing, inventory control, storage -
\C
Within the subsystem of procurement are purchasing, receiving, storage, and inventory
control. Pre-preparation is part of production.
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?
$2.33
$4.07
$5.24
$6.98 -
\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
price per cup, divide $6.98 by 3 to get $2.33 per cup. Finally, to get the price for 1¾
cups, multiply $2.33 per cup by 1.75 to get $4.07.
What name is given to the purchasing document that is completed by the buyer and
given to the supplier?
FOB origin
Purchase requisition
Invoice
Purchase order -
\Purchase order
This type of menu provides two or more choices for each category of food offered.
Single-use menu
Static menu
Cycle menu
Selective menu -
\Single-use menu is only used once; static menu offers same choices each meal; cycle
menu repeats menus on a predetermined basis. Selective menu provides two or more
choices for each category of food.
, Which is the first document used in the purchasing process?
Invoice
Requisition
Purchase order
Inquisition -
\A requisition is an internal form used by a foodservice manager to request items from
the purchasing manager or department within his or her facility. Then the purchasing
manager will write up a purchase order and give it to the supplier, who supplies the
foods and invoices the purchasing manager for the shipment.
In the receiving process, what step should be taken first?
Send items to storage.
Compare the purchase order and invoice.
Reject the items.
Inspect items against the invoice. -
\The first step for receiving is comparing the purchase order to the invoice to make sure
the products accepted were, in fact, ordered. The next step is to inspect items against
the invoice, accept or reject items, complete receiving records, and then put products
into storage.
Upon quarterly audit, the accountant found an error: The beginning inventory for the
month of January was overstated. How would this affect the cost of goods sold (COGS)
and net income for the month of January?
The COGS for January would be more than it actually was, and the net income would
be less than it actually was.
The COGS for January would be less than it actually was, and the net income would be
less than it actually was.
The COGS for January would be more than it actually was, and the net income would
be more than it actually was.
The COGS for January would not be affected, and the net income for February would
be less than it actually was. -
\The correct answer is A.
Beginning inventory serves as the basis for calculations of cost of goods purchased to
meet production needs, the resulting cost of goods sold, and, consequently, the net
income of the facility. Beginning with an overstated figure will appear as if the cost of
goods sold was higher (adding the higher beginning inventory figure to the actual
purchases made to meet production needs). This will also result in the appearance that
it cost more to produce what was sold and therefore net income was lower.
A cooked, 19 lb, bone-in turkey breast has a yield of 35.4%. The cost of the turkey
breast is $1.19 per pound. What will be the cost of a 4 oz portion?
$0.84
Answers.
A registered dietitian nutritionist who is responsible for procuring food and non-food
dietary supplies performs what activities?
Inventory control, receiving, pre-preparation, budgeting
Budgeting, purchasing, storage, inventory control
Receiving, purchasing, inventory control, storage
Pre-preparation, purchasing, inventory control, storage -
\C
Within the subsystem of procurement are purchasing, receiving, storage, and inventory
control. Pre-preparation is part of production.
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?
$2.33
$4.07
$5.24
$6.98 -
\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
price per cup, divide $6.98 by 3 to get $2.33 per cup. Finally, to get the price for 1¾
cups, multiply $2.33 per cup by 1.75 to get $4.07.
What name is given to the purchasing document that is completed by the buyer and
given to the supplier?
FOB origin
Purchase requisition
Invoice
Purchase order -
\Purchase order
This type of menu provides two or more choices for each category of food offered.
Single-use menu
Static menu
Cycle menu
Selective menu -
\Single-use menu is only used once; static menu offers same choices each meal; cycle
menu repeats menus on a predetermined basis. Selective menu provides two or more
choices for each category of food.
, Which is the first document used in the purchasing process?
Invoice
Requisition
Purchase order
Inquisition -
\A requisition is an internal form used by a foodservice manager to request items from
the purchasing manager or department within his or her facility. Then the purchasing
manager will write up a purchase order and give it to the supplier, who supplies the
foods and invoices the purchasing manager for the shipment.
In the receiving process, what step should be taken first?
Send items to storage.
Compare the purchase order and invoice.
Reject the items.
Inspect items against the invoice. -
\The first step for receiving is comparing the purchase order to the invoice to make sure
the products accepted were, in fact, ordered. The next step is to inspect items against
the invoice, accept or reject items, complete receiving records, and then put products
into storage.
Upon quarterly audit, the accountant found an error: The beginning inventory for the
month of January was overstated. How would this affect the cost of goods sold (COGS)
and net income for the month of January?
The COGS for January would be more than it actually was, and the net income would
be less than it actually was.
The COGS for January would be less than it actually was, and the net income would be
less than it actually was.
The COGS for January would be more than it actually was, and the net income would
be more than it actually was.
The COGS for January would not be affected, and the net income for February would
be less than it actually was. -
\The correct answer is A.
Beginning inventory serves as the basis for calculations of cost of goods purchased to
meet production needs, the resulting cost of goods sold, and, consequently, the net
income of the facility. Beginning with an overstated figure will appear as if the cost of
goods sold was higher (adding the higher beginning inventory figure to the actual
purchases made to meet production needs). This will also result in the appearance that
it cost more to produce what was sold and therefore net income was lower.
A cooked, 19 lb, bone-in turkey breast has a yield of 35.4%. The cost of the turkey
breast is $1.19 per pound. What will be the cost of a 4 oz portion?
$0.84
