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RD Exam Domain 3 & 4 (Inman) Correct
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a narrow span of management should be employed with: - ✔✔newly hired employees Using the factor method, determine the selling price using the data below. raw food cost $3. 14 ; prepared food cost $ 5. 21 ; labor cost $ $3. 30 ; overhead cost $ 1. 12 ; factor 3. 37 - ✔✔Selling price = markup factor x raw food cost SP = 3. 37 x 3. 14 SP = *$ 10. 58 what is the best way to prevent contamination of food? - ✔✔make employees wash hands frequently Using the following information, determine the selling price of the meal used to determine the break- even point. Fixed costs $ 100 , Variable costs per meal $ 5 , Break-even point 20 meals - ✔✔BE = [FC/ (SP-VC)] 20 = [ 100 /(x- 5 )] 100 / 20 = x- 5 5 =x- 5
- 10 = x (selling price) how do you determine the average check in the cafeteria? - ✔✔divide total sales by number of customers How many 4 ounce servings can you get from 1 gallon of ice cream? - ✔✔ 1 qt = 32 oz 4 qt = 128 oz = 1 gallon
128 / 4 = * 32 servings HACCP standards would be similar for which of the following foods? a. canned corn and frozen corn b. fresh chicken and frozen chicken c. fresh beef and frozen chicken d. frozen beef and frozen corn - ✔✔frozen beef and frozen corn A press conference announcing your new business is a. advertising b. networking c. media promotion d. personal selling - ✔✔media promotion you are preparing dinner for 500 bed facility. The main includes roast beef, mashed potatoes, and carrots. Which equipment is best suited for this task? - ✔✔deck ovens and pressure steamers what is the chemical composition of a class ABC fire extinguisher? - ✔✔dry inert chemical under pressure The Ouchi Theory Z management theory states that: - ✔✔employee involvement is the key to productivity equipment purchases depend on - ✔✔the menu A non-directed interview provides: a. the same information on all applicants b. a structured set of questions c. the least amount of information
b. The Fair Labor Standards Act c. The Equal Pay Act d. The Civil Rights Act - ✔✔The Fair Labor Standards Act If a female is hired and does not receive the same pay as a male in the same position, she can seek help from: - ✔✔The Equal Pay Act What is the labor turnover rate if 6 employees in a department of 55 were terminated and replaced? a. 1 2 % b. 10 % c. 9 % d. 11 % - ✔✔ 6 / 55 x 100 % = * 11 % What is the food cost percentage if the cost of food is $ 325 and the income is $ 865 - ✔✔ 325 / 865 x 100 =
- 38 % If a union member repeatedly arrives late, you should... - ✔✔report him to management 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: a. call the state public health office to investigate b. have the lab culture the kitchen c. fire the employee d. send the employee home until the cut has healed - ✔✔send the employee home until the cut has healed if an employee works 5 days each week, how many regular employees can be covered by one relief employee - ✔✔ 5 (days worked)/ 2 (days off) = * 2.
How much hamburger will it take to make 300 three ounce patties with 20 % shrinkage - ✔✔total ounces needed = 900 ounces = 56 .25 pounds/ 80 % = * 70 pounds Remember for shrinkage: 100 - 20 % = 80 % A food service operates with a 35 % food cost. If a menu item has a raw food cost of $ 1. 25 , and it takes an employee 45 minutes at $ 6 an hour to prepare, what is the traditional selling price? - ✔✔ 100 / 35 = 2 .86 x 1. 25 = *$3. 58 An 8 lb. roast beef cost $ 2. 79 /lb. The edible portion is 65 %. What is the AP price of the roast? - ✔✔ 8 lb x 2 .79 per lb = *$ 22. 32 the FDA: ( 1 ) inspects meat, poultry, fish, eggs ( 2 ) inspects factories ( 3 ) enforces the Food, Drug and Cosmetic Act ( 4 ) monitors interstate shipping of shellfish - ✔✔inspects factories, enforces the Food, Drug and Cosmetic Act, and monitors interstate shipping of shellfish Find the cost per meal if you serve 120 , 000 meals, spend $ 46000 in food purchases and $ 1250 worth of food was removed from the inventory. - ✔✔$ 46000 + $ 1250 = 47250 / 120000 = *$0. 39 How many meals were served per labor minute if 34 FTE produced 3800 meals in one 40 hour week? - ✔✔ 34 x 40 = 1360 hours x 60 min/hr = 81 ,6 00 minutes 3800 meals/ 81 , 600 min = *0. 05 meals/minute which management functions should require the greatest allotment of time by a production manager - ✔✔directing and controlling a cafeteria seats 80 customers. lunch runs from 11 : 15 AM to 1 : 00 PM. ( 1. 75 hrs) Turnover is 2. customers/hr. How many can be served during those hours? - ✔✔ 80 x 2 .5 = 200 customers/hr x 1. 75 =
- 350 customers You have been promoted to a top management position. What adjustment in skills is needed? - ✔✔technical skills decrease, conceptual skills increase
which of the following is a paid employee who represents other union workers? - ✔✔the shop steward which oven is the most energy efficient? - ✔✔convection oven which of the following is poor management? a. one supervisor for one employee b. one supervisor for every 2 employees c. one supervisor for the entire department d. two supervisors for one employee - ✔✔two supervisors for one employee How does a new supervisor gain respect? a. show employees different ways to do their job b. work with a different employee each day c. communicate regularly with them to keep them informed d. smile a lot - ✔✔communicate regularly with them to keep them informed which is considered a hazardous situation? - ✔✔An employee washing floors during rush hour what type of leadership style is shown with a circular organizational chart? - ✔✔participative When can a citizen have impact on a bill? - ✔✔when the bill is in public hearings If you were an employee and member of the union, and were involved in initial labor dispute talks, you would be called: a. an arbitrator b. a mediator c. a shop steward d. a union agent - ✔✔a shop steward
Store frozen fruits and vegetables at: - ✔✔ 0 - 10 degrees F in a hospital with 300 patients, it takes 14 minutes to prepare 1 meal. How many FTEs are needed per week - ✔✔ 300 meals x 14 minutes/meal = 4200 minutes/ 60 min/hr = 70 hours/ 40 hours per FTE = 1. 75 x 3 meals/day = 5. 25 x 7 days per week = * 37 FTEs per week If a food service reconstitutes frozen food that is made on site, what type of production system is it? - ✔✔cook freeze which is an example of line authority? a. a part time consultant at WIC b. a consulting dietitian for an outpatient department c. an administrative dietitian in a 600 bed hospital d. a consulting dietitian for a nursing home - ✔✔an administrative dietitian in a 600 bed hospital Which term relates to scientific management? - ✔✔physical work simplification studies: - ✔✔adecrease costs and increases productivity management's basic function is - ✔✔planning policies are: - ✔✔guides that define the scope of permissible (allowed/permitted) activity the organizational chart: - ✔✔shows the employee how he fits into the organization The best use of performance appraisals is: - ✔✔to improve performance The number of work movements between pieces of equipment is indicated on: - ✔✔a cross chart
a blast freezer and rethermalization are part of the: - ✔✔ready-prepared system Large volume purchasing, centralized production, service areas in separate facilities are features of: - ✔✔the commissary system the main reason for keeping inventory is: - ✔✔to determine when and how much to reorder which food items require the highest humidity? - ✔✔fruits and vegetables when goods are received, the delivery slip included is: - ✔✔an invoice If you open sealed bids and place the order with the lowest bid, you are using which buying method? - ✔✔formal, competitve bid How many quarts of batter are needed to make 144 muffins using a # 12 scoop? - ✔✔ 32 /# 12 = 2. 67 oz per scoop--> need 385 ounces ( 2. 67 x 144 muffins) 32 ounces = 1 qt 386 / 32 = * 12 quarts which of the following is a hearing between labor and management during an impasse to aid in settling disputes? - ✔✔arbitration One pound of boneless turkey yields 0 .7 lbs cooked turkey. How many pounds must be purchased to yield 21 lbs cooked turkey? - ✔✔ 100 / 70 = 1. 43 x 21 = ** 30 OR 1 /.7 = 1. 43 x 21 = 30 (raw purchase cost/cooked edible weight) = EP then--> EP x 21 lbs Why should a manager not allow employees to wear long jewelry in the kitchen? - ✔✔employee safety and sanitation
the gauge of metal refers to: - ✔✔thickness (the lower the gauge, the stronger the metal). 10 - 14 gauge is often used for equipment. Metal lighter than 16 gauge--> sides of equipment parts a written record of items ordered with quantities and specifications is: - ✔✔*a purchase requisition: a purchase order, requisition = written record of items ordered and quantities, standing orders - eliminate the need to call in daily or weekly orders. FOB (free on board) products delivered with all transport charges paid what procedure is binding and cannot be changed? - ✔✔arbitration ( 3 rd step in collective bargaining: hearing to dissolve dispute during an impasse; decision is usually binding). FINAL step in bargaining the Y Theory of management is: - ✔✔democratic = all people are involved in making decisions.
- Y theory = Work is as natural as play or rest; mgmt should arrange conditions so workers can achieve goals by directing own efforts (positive, participative) being well-treated by supervisors, being given special attention, and the importance of breaks in increasing productivity, are all considered motivators by - ✔✔Mayo: Hawthorne studies: if you involve ppl in process, productivity increases, productivity due to: employees given special attention were involved in an interesting experience, and were treated well by supervisors. work breaks increased productivity, special attention improves behavior! responsibility, recognition by management, and participation in decision-making are all considered true motivators by: - ✔✔Herzberg: 2 factor theory: motivation + maintenance approach
- motivators: achievement, personal accomplishment, recognition, responsibility, participation in decision making, opportunity for growth and advancement which of the following food service systems has the lowest labor cost? - ✔✔convenience (assembly serve) The Dietitian finds that the ice cream freezer is not working and everything inside has melted. She decides to throw it all out and substitute another item for dessert. She is demonstrating what type of leadership?
pot roast: 70 , $1. 50 chicken stew: 30 , $0. 75 spaghetti: 40 , $ 0. 60 What is the popularity index for pot roast? - ✔✔ 70 + 30 + 40 = 140 70 / 140 x 100 = * 50 % A food service worker confides in you that he has tested HIV positive, What should you do? a. ask him to report to the health clinic b. instruct him to wear gloves on duty c. reassign him to another area of the kitchen d. assure him that confidentiality will be respected - ✔✔assure him that confidentiality will be respected When meat is irradiated, the best flavor comes from: - ✔✔meat that has been frozen which would add bulk to frozen yogurt? - ✔✔microcrystalline cellulose = bulking agent in food production what would you do if an employee does not wash pots as required? - ✔✔reeducate her as to proper procedures and provide follow up what is the first thing you should do if an employee frequently comes to work without a proper uniform?
- ✔✔find out why Your Nutrition Department has 6 .5 FTE Dietitians at $ 2 0/hour. How much salary is that per week? - ✔✔ 6 .5 x 40 hrs/ week = 260 hrs x $ 2 0/hr = *$ 5200 /wk A flexible monthly budget would be recommended for a hospital which: a. expects no change in expenses or revenue b. expects to be at 90 % occupancy
c. is planning to close some of its wings for renovation for three months d. has less than 100 employees - ✔✔is planning to close some of its wings for renovation for three months when preparing a budget, which management function is involved? a. controlling b. organizing c. evaluating d. projecting - ✔✔controlling In work simplification, which of the following tools is helpful? a. labor turnover rate b. flow chart c. meals per labor minute d. meals per labor hour - ✔✔flow chart the most important critical control point to monitor in the preparation and service of canned cream soup is the temperature: - ✔✔during steam table holding what is the lowest acceptable holding temperature while serving? - ✔✔ 140 ' F which additive improves crispness in vegetables? - ✔✔Calcium
- used as humectants to retain moisture, increase firmness, tenderness, crispness which of the following would be used to analyze tray line accuracy? - ✔✔process control chart the human relations theory of management stresses: - ✔✔employee's needs The proper portion size of a dessert item is 1 / 3 cup. Which scoop should you use? - ✔✔# 12 scoop
a. utilities b. cleaning c. labor costs d. laundry service - ✔✔labor costs Why are open-ended questions better during an interview? a. they provide the same info on all applicants b. there is less personal bias c. they are less time-consuming d. they provide more info - ✔✔they provide more info which of the following is an example of productivity management a. labor turnover rates b. labor minutes per day c. food cost percentage d. edible portion cost - ✔✔labor minutes per day to increase the number of patrons served in the cafeteria during the lunch meal: - ✔✔*use the scramble method = type of cafeteria service (hollow square, free-flow, scramble, separate containers for hot foods, salads, etc.; used in repeat customers (employee or school caf)
- if scramble system is too slow, add food stations which group is responsible for nutritional labeling - ✔✔FDA what method is used when you log in and out movement from the storeroom? - ✔✔perpetual inventory Previously cooked hazardous food must be reheated to an internal temperature of 165 'F for fifteen seconds within: a, 1 hour
b, 2 hours c, 4 hours d, 30 minutes - ✔✔ 2 hours the major function of management is: - ✔✔planning when adding new items to the menu: - ✔✔give samples to a few patients and ask for their comments Which job would you not give to a Consultant Dietitian? a. planning future goals b. writing policies and procedures c. providing staff in-service d. supervision of dietary employees - ✔✔supervision of dietary employees Freezing will: a. inhibit bacterial growth b. destroy toxins c. destroy bacteria d. destroy enzymes - ✔✔inhibit bacterial growth Spaghetti sauce prepared on Monday is to be served on Wednesday. What should you recommend to the cook? a. cool the sauce and store it in a deep pan b. store the sauce in shallow pans in the refrigerator c. store the sauce in a deep pan in the refrigerator quickly d. cool completely on the counter, then refrigerate - ✔✔store the sauce in shallow pans in the refrigerator a hospital administrator would be most concerned with: - ✔✔the increases in patient's length of stay
c. hidden d. fixed - ✔✔variable how do you convince Administration that a former nutrition program should be reinstated? - ✔✔show that 75 % of those who attended had fewer hospital stays approximately how many patient trays per minute must a centralized tray assembly unit produce in order to serve 400 patients during 90 minutes? - ✔✔ 400 / 90 = * 4. an employee evaluation should be given: - ✔✔in a quiet place with privacy which is the best way to maximize meat storage? a. cut the meat into small pieces b. store it in oxygen packages c. vacuum-packaged in oxygen-impermeable film d. pack it in oxygen-permeable film - ✔✔vacuum-packaged in oxygen-impermeable film The employee turnover rate refers to the following: a. total replacement employees divided by average work force b. % of turnover rate divided by number of replacements c. # employees terminated and replaced divided by total number of positions d. # total positions divided by number part-time employees - ✔✔# employees terminated and replaced divided by total number of positions Which law sets the minimum wage? - ✔✔the Fair Labor Standards Act An employee voted in by the union who works to settle grievances while on paid time is the: a. mediator b. arbitrator
c. conciliator d. shop steward - ✔✔shop steward A food service director uses a 4 month moveable average to determine how many chicken breasts are needed for August given the number served in April, May, June, and July. How would they forecast the need for September? a. add August and delete April b. add August c. add August and delete July d. look at last year's September production tally - ✔✔add August and delete April The food service supervisor should carefully monitor a cook-chill production because of concerns about: a. work simplification techniques b. food safety c. portion control d. product acceptability - ✔✔food safety Five pounds of pressure creates a temperature that is the boiling point of water. a. less than b. greater than c. equal to d. twice - ✔✔greater than the maximum number of calories per serving in a product labeled low calorie is - ✔✔ 40 low cal: <= 40 cal/serving low fat: <= 3 g/serving low Na: < 140 mg/serving
