RD CDR LATEST UPDATED AND
FREQUENTLY TESTED EXAM QUESTIONS
CORRECTLY ANSWERED.
A home-delivered meals program for the elderly chooses a non-selective menu
primarily to:
1. Control food volume
2. Encourage client participation
3. Minimize food drop-off time
4. Minimize labor costs
4. minimize labor costs
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:
Send the employee home until the cut has healed.
An employee returns to work after recovering from a broken leg but is still not able
to perform essential job functions. You should:
ask the employee to provide recommendations from the MD
Based on an 8-hour day, the number of hours worked was 32,567 per year. The
total number of hours paid was 36,341 per year. Calculate the number of
productive FTEs.
15.66
Forty entrees of fish cost $2.00 per serving. Total sales for the fish came to
$240.00. What was the food cost percentage?
33%
Using the following data, the average [customer] check [paid] for September is:
Total revenue: $909009
,Net income: $173,010
FTEs: 27.9
Number of customers: 32,613
$27.87
How many meals were served per labor minute if 34 FTE produced 3800 meals in
one 40-hour week?
0.05
How many minutes are needed to sanitize dishes when washing by hand using
chlorine?
1
How much hamburger will it take to make 300 three-ounce patties with a 20%
shrinkage?
70 lbs
If an employee is not performing well, the first thing to do is check the:
job description
If an employee works 5 days each week, how many regular employees can be
covered by one relief employee?
2.5
If you open sealed bids and place the order with the lowest bid, you are using
which buying method?
Formal, Competitive bid
If you were an employee and member of the union, and were involved in initial
labor dispute talks, you would be called:
A shop steward
In dry storage, the humidity should be:
50-60%
,You find out next year's budget will change by the following: 10% increase in labor
cost; 5% increase in food cost; 2% increase in overhead. What will the total
budgets be if the following info is from the current year?
Labor costs: $100,000
Food costs: $100,000
Overhead costs: $40,000
$255,800
Quality control is:
1. Outcome or output oriented
2. A measure of the quality of care provided
3. Patient oriented
4. Proactive- focuses on the prevention of errors in food service
1. Outcome or output oriented
Six sigma improves quality by:
1. Reducing waste
2. Removing defects and their causes
3. Decreasing labor minutes
4. Reorganizing workflow
2. Removing defects and their causes
Store frozen fruits and vegetables at:
-10 to 0
The best use of performance appraisals is:
to improve performance
The cleanliness of on-line steam is not an issue when purchasing a:
Steam-jacketed kettle
The efficiency of a foodservice employee is increased if the work center is
designed to allow the employee to:
, use two hands
The final step in a union dispute is:
Arbitration
The kitchen floor will be changed. What do you recommend?
Clay tiles
The School Breakfast and School Lunch programs together provide approximately
how much of the RDA daily requirements?
1/2
The width of a main kitchen aisle should be:
60 inches
To evaluate quality patient care:
1. Determine criteria for consultations
2. Monitor treatment for a nutrition problem
3. Periodically assess the outcomes of nutrition therapy
4. Assign individuals responsibility monitoring activities
3. periodically assess the outcomes of nutrition therapy
What is the inventory turnover rate equation?
inventory turnover rate = cost of sales / average inventory cost
What is the meal equivalents equation?
Meq = sales / x of meals
What gas is released from a fire?
Carbon monoxide
What is not shown on an organizational chart?
1. Relationships of positions to one another
2. The degree of authority and informal relationships
FREQUENTLY TESTED EXAM QUESTIONS
CORRECTLY ANSWERED.
A home-delivered meals program for the elderly chooses a non-selective menu
primarily to:
1. Control food volume
2. Encourage client participation
3. Minimize food drop-off time
4. Minimize labor costs
4. minimize labor costs
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:
Send the employee home until the cut has healed.
An employee returns to work after recovering from a broken leg but is still not able
to perform essential job functions. You should:
ask the employee to provide recommendations from the MD
Based on an 8-hour day, the number of hours worked was 32,567 per year. The
total number of hours paid was 36,341 per year. Calculate the number of
productive FTEs.
15.66
Forty entrees of fish cost $2.00 per serving. Total sales for the fish came to
$240.00. What was the food cost percentage?
33%
Using the following data, the average [customer] check [paid] for September is:
Total revenue: $909009
,Net income: $173,010
FTEs: 27.9
Number of customers: 32,613
$27.87
How many meals were served per labor minute if 34 FTE produced 3800 meals in
one 40-hour week?
0.05
How many minutes are needed to sanitize dishes when washing by hand using
chlorine?
1
How much hamburger will it take to make 300 three-ounce patties with a 20%
shrinkage?
70 lbs
If an employee is not performing well, the first thing to do is check the:
job description
If an employee works 5 days each week, how many regular employees can be
covered by one relief employee?
2.5
If you open sealed bids and place the order with the lowest bid, you are using
which buying method?
Formal, Competitive bid
If you were an employee and member of the union, and were involved in initial
labor dispute talks, you would be called:
A shop steward
In dry storage, the humidity should be:
50-60%
,You find out next year's budget will change by the following: 10% increase in labor
cost; 5% increase in food cost; 2% increase in overhead. What will the total
budgets be if the following info is from the current year?
Labor costs: $100,000
Food costs: $100,000
Overhead costs: $40,000
$255,800
Quality control is:
1. Outcome or output oriented
2. A measure of the quality of care provided
3. Patient oriented
4. Proactive- focuses on the prevention of errors in food service
1. Outcome or output oriented
Six sigma improves quality by:
1. Reducing waste
2. Removing defects and their causes
3. Decreasing labor minutes
4. Reorganizing workflow
2. Removing defects and their causes
Store frozen fruits and vegetables at:
-10 to 0
The best use of performance appraisals is:
to improve performance
The cleanliness of on-line steam is not an issue when purchasing a:
Steam-jacketed kettle
The efficiency of a foodservice employee is increased if the work center is
designed to allow the employee to:
, use two hands
The final step in a union dispute is:
Arbitration
The kitchen floor will be changed. What do you recommend?
Clay tiles
The School Breakfast and School Lunch programs together provide approximately
how much of the RDA daily requirements?
1/2
The width of a main kitchen aisle should be:
60 inches
To evaluate quality patient care:
1. Determine criteria for consultations
2. Monitor treatment for a nutrition problem
3. Periodically assess the outcomes of nutrition therapy
4. Assign individuals responsibility monitoring activities
3. periodically assess the outcomes of nutrition therapy
What is the inventory turnover rate equation?
inventory turnover rate = cost of sales / average inventory cost
What is the meal equivalents equation?
Meq = sales / x of meals
What gas is released from a fire?
Carbon monoxide
What is not shown on an organizational chart?
1. Relationships of positions to one another
2. The degree of authority and informal relationships
