Pearson Edexcel International
A+ Graded Paper
Dietary Manager End Term Exam Mastery
– A+ Verified Practice Questions
Questions and Mark scheme
Version: Final
,What type of tool would be used to determine overall menu satisfaction?
A. food acceptance survey
B. food preference survey
C. plate waste audit
D. client intake records - ✔✔A. food acceptance survey
What is the ultimate responsibility of the foodservice department?
A. provide for the nutritional needs of clients
B. provide for individual choice
C. provide for a positive dining experience - ✔✔A. provide for the nutritional needs of clients
Which of the following is the most appropriate resource for modifying a standard menu to a low- fat diabetic
menu?
A. My plate materials
B. facility diet manual
C. USDA dietary guidelines
D. menu extension outline - ✔✔B. facility diet manual
A job description provides the basis for evaluating an employee's:
A. salary
B. work hours
C. performance
D. job tasks - ✔✔C. performance
What is a job analysis?
A. a list of routine job assignments
B. a detailed list of job duties
C. requirements for job
D. breaking down a complex job into individual tasks by day - ✔✔D. breaking down a complex job into
individual tasks by day
Which of the following questions is legal to ask when interviewing a prospective employee?
A. Can you work on Sunday morning?
B. How tall are you?
C. Do you have reliable child care?
D. Are you 18 years or older? - ✔✔D. Are you 18 years or older?
What does FMLA guarantee?
,A fair compensation
B. privacy in the workplace
C. income when injured at work
D. up to 12 weeks of leave, if qualified - ✔✔D. up to 12 weeks of leave, if qualified
What type of meeting requires an attendance roster?
A. staff production meeting
B. administrative round table
C. training in-service
D. team building exercise - ✔✔C. training in-service
What is the most appropriate way to orient a new employee to departmental procedures?
A let the employee work alone following written instructions
B. Schedule orientation in small segments
C. new employee shadows and experienced employee
D. review job procedures as they related to other departmental tasks - ✔✔. Schedule orientation in small
segments
An employee requests a day off far in advance. Another employee requests the same day off at the last minute.
The best way to handle this situation is to:
A. tell the employees to work out the schedule for the day in question
B. adhere to your policy of first-come, first serve for days off
C. deny the second employee the day off
D. allow both employees to have the day off - ✔✔B. adhere to your policy of first-come, first serve for days off
The facility is adding a convenience store that will ne managed y foodservice. It will be open from 9am to 9pm.
Which of the following should be considered when developing the schedule?
A. use of part-time staff for short shifts in the evening
B. hire two employees; one for 9am to 2pm and one for 2pm to 9pm
C. have staff begin and end shifts at the same time
D. assign the best foodservice staff at peak times - ✔✔A. use of part-time staff for short shifts in the evening
What is the first priority when scheduling staff?
A. honor requests for time off
B. staggering shifts
C. schedule staff to fit work needs
D. honor staff shift preferences - ✔✔C. schedule staff to fit work needs
Successful goals and objectives must have which of the following?
A. staff participation
B. basis in policy
C. administrative approval
, D. plans of action - ✔✔A. staff participation
The Certified Dietary Manager has set a goal of improving department communication. Which of the fallowing
should be the first priority?
A. reorganized the way communication occurs
B. require only one type of communication be used
C. revised the way communication is shared
D. determine what area of communication needs improvement - ✔✔D. determine what area of communication
needs improvement
When is corrective action needed?
A. when performance problems are noted
B. when and employee has a negative attitude
C. when communication has broken down
D. when two employees disagree - ✔✔A. when performance problems are noted
What does a Performance Standard describe?
A. a job description
B. outcomes of work performed
C. tasks of a particular job
D. criteria for salary adjustments - ✔✔B. outcomes of work performed
What is the role of the Certified Dietary Manager during a regulatory survey?
A. defend the foodservice department
B. liaison and communicator
C. arbitration and reconciliation
D. to comply with all requests - ✔✔B. liaison and communicator
What is the best way to prepare staff for a survey?
A. provide mandatory survey in-service one week in advance
B. schedule morning production meetings
C. review the survey manual with each employee
D. hold regular staff meetings with survey concerns on each agenda - ✔✔D. hold regular staff meetings with
survey concerns on each agenda
Which of the following is typical of a work committee?
A. members work together to oversee specialized activities
B. members all come from the same department
C. a committee is formed when a problem arises
D. a committee is made up of outside consultants - ✔✔A. members work together to oversee specialized
activities
A+ Graded Paper
Dietary Manager End Term Exam Mastery
– A+ Verified Practice Questions
Questions and Mark scheme
Version: Final
,What type of tool would be used to determine overall menu satisfaction?
A. food acceptance survey
B. food preference survey
C. plate waste audit
D. client intake records - ✔✔A. food acceptance survey
What is the ultimate responsibility of the foodservice department?
A. provide for the nutritional needs of clients
B. provide for individual choice
C. provide for a positive dining experience - ✔✔A. provide for the nutritional needs of clients
Which of the following is the most appropriate resource for modifying a standard menu to a low- fat diabetic
menu?
A. My plate materials
B. facility diet manual
C. USDA dietary guidelines
D. menu extension outline - ✔✔B. facility diet manual
A job description provides the basis for evaluating an employee's:
A. salary
B. work hours
C. performance
D. job tasks - ✔✔C. performance
What is a job analysis?
A. a list of routine job assignments
B. a detailed list of job duties
C. requirements for job
D. breaking down a complex job into individual tasks by day - ✔✔D. breaking down a complex job into
individual tasks by day
Which of the following questions is legal to ask when interviewing a prospective employee?
A. Can you work on Sunday morning?
B. How tall are you?
C. Do you have reliable child care?
D. Are you 18 years or older? - ✔✔D. Are you 18 years or older?
What does FMLA guarantee?
,A fair compensation
B. privacy in the workplace
C. income when injured at work
D. up to 12 weeks of leave, if qualified - ✔✔D. up to 12 weeks of leave, if qualified
What type of meeting requires an attendance roster?
A. staff production meeting
B. administrative round table
C. training in-service
D. team building exercise - ✔✔C. training in-service
What is the most appropriate way to orient a new employee to departmental procedures?
A let the employee work alone following written instructions
B. Schedule orientation in small segments
C. new employee shadows and experienced employee
D. review job procedures as they related to other departmental tasks - ✔✔. Schedule orientation in small
segments
An employee requests a day off far in advance. Another employee requests the same day off at the last minute.
The best way to handle this situation is to:
A. tell the employees to work out the schedule for the day in question
B. adhere to your policy of first-come, first serve for days off
C. deny the second employee the day off
D. allow both employees to have the day off - ✔✔B. adhere to your policy of first-come, first serve for days off
The facility is adding a convenience store that will ne managed y foodservice. It will be open from 9am to 9pm.
Which of the following should be considered when developing the schedule?
A. use of part-time staff for short shifts in the evening
B. hire two employees; one for 9am to 2pm and one for 2pm to 9pm
C. have staff begin and end shifts at the same time
D. assign the best foodservice staff at peak times - ✔✔A. use of part-time staff for short shifts in the evening
What is the first priority when scheduling staff?
A. honor requests for time off
B. staggering shifts
C. schedule staff to fit work needs
D. honor staff shift preferences - ✔✔C. schedule staff to fit work needs
Successful goals and objectives must have which of the following?
A. staff participation
B. basis in policy
C. administrative approval
, D. plans of action - ✔✔A. staff participation
The Certified Dietary Manager has set a goal of improving department communication. Which of the fallowing
should be the first priority?
A. reorganized the way communication occurs
B. require only one type of communication be used
C. revised the way communication is shared
D. determine what area of communication needs improvement - ✔✔D. determine what area of communication
needs improvement
When is corrective action needed?
A. when performance problems are noted
B. when and employee has a negative attitude
C. when communication has broken down
D. when two employees disagree - ✔✔A. when performance problems are noted
What does a Performance Standard describe?
A. a job description
B. outcomes of work performed
C. tasks of a particular job
D. criteria for salary adjustments - ✔✔B. outcomes of work performed
What is the role of the Certified Dietary Manager during a regulatory survey?
A. defend the foodservice department
B. liaison and communicator
C. arbitration and reconciliation
D. to comply with all requests - ✔✔B. liaison and communicator
What is the best way to prepare staff for a survey?
A. provide mandatory survey in-service one week in advance
B. schedule morning production meetings
C. review the survey manual with each employee
D. hold regular staff meetings with survey concerns on each agenda - ✔✔D. hold regular staff meetings with
survey concerns on each agenda
Which of the following is typical of a work committee?
A. members work together to oversee specialized activities
B. members all come from the same department
C. a committee is formed when a problem arises
D. a committee is made up of outside consultants - ✔✔A. members work together to oversee specialized
activities
