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RD Exam - Inman's Domain All Domain Numerical
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What is the labor turnover rate if 6 employees in a dept. of 55 were terminated and replaced. - ✔✔ 6 / 55
- 100 = 11 % What is the labor turnover rate if 10 employees in a dept. of 60 were terminated and replaced. - ✔✔ 10 / 60 * 100 = 16. 6 % What is the labor turnover rate if 15 employees in a dept. of 25 were terminated and replaced. - ✔✔ 15 / 25 * 100 = 60 % What is the labor turnover rate if 15 employees in a dept. of 30 were terminated and 10 were replaced. - ✔✔ 25 / 30 * 100 = 83 % Remember: You add the # of terminated and replaced employees What is the labor turnover rate if 5 employees in a dept. of 70 were terminated. - ✔✔ 5 / 70 * 100 = 7 % What is the food cost percentage if the cost of food is $ 325 and the income is $ 865 - ✔✔ 325 / 865 * 100 = 38 % What is the food cost percentage if the cost of food is $ 625 and the income is $ 1865 - ✔✔ 625 / 1865 * 100 = 33 % What is the food cost percentage if the cost of food is $ 425 and the income is $ 900 - ✔✔ 425 / 900 * 100 = 47 % What is the food cost percentage if the cost of food is $ 1325 and the income is $ 2865 - ✔✔ 1325 / 2865 * 100 = 46 %
What is the food cost percentage if the cost of food is $ 2100 and the income is $ 5500 - ✔✔ 2100 / 5500 * 100 = 38 % What is the food cost percentage if the cost of food is $ 1700 and the annual income is $ 60 , 000 - ✔✔ 1700 / ( 60000 / 12 ) * 100 = 34 % What is the food cost percentage if the daily cost of food is $ 30 and the annual income is $ 45 , 000 - ✔✔( 30 x 30 ) / ( 45000 / 12 ) * 100 = 24 % If an employee works 5 days a week, how many regular employees can be covered by one relief employee? - ✔✔Hospital food service positions cover a 7 day week. Employees work 5 days & have 2 days off. A relief worker can cover the "days off" of 2. 5 full-time workers. Take the days the employee works divided by the days they have off during the week: 5 / 2 = 2. If an employee works 6 days a week, how many regular employees can be covered by one relief employee? - ✔✔ 6 / 1 = 6 If an employee works 4 days a week, how many regular employees can be covered by one relief employee? - ✔✔ 4 / 3 = 1. 33 If a regular employee works 5 days a week and relief employees works 1 day a week, how man regular employees can be covered by one relief employee? - ✔✔ 5 / 1 = 5 How much hamburger will it take to make 300 three ounce patties with 20 % shrinkage - ✔✔ 300 x 3 = 900 oz 900 oz / 16 = 56. 25 lbs 20 % shrinkage - 100 %= 80 % yield
- 25 lbs/ 80 %= 70 lbs Or
A food service operates with a 50 % 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 / 50 * 1. 25 = 2. A food service operates with a 60 % food cost. If a menu item has a raw food cost of $ 1. 15 , and it takes an employee 45 minutes at $ 6 an hour to prepare, what is the traditional selling price? - ✔✔ 100 / 60 * 1. 15 = 1. An 8 lb. roast beef cost $ 2. 79 /lb. The edible portion is 65 %. What is the AP price f the roast? - ✔✔ 8 lb.* $2. 79 /lb = $ 22. 32 An 7 lb. roast beef cost $ 1. 79 /lb. The edible portion is 65 %. What is the AP price f the roast? - ✔✔ 7 * 1. 79 = $ 12. 53 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 5850 / 120000 = 0. 39 Find the cost per meal if you serve 100 , 000 meals, spend $ 45000 in food purchases and $ 1750 worth of food was removed from the inventory. - ✔✔ 45000 + 1750 = 46750 46750 / 100 , 000 = 0. 46 Find the cost per meal if you serve 100 , 000 meals, spend $ 50 , 000 in food purchases and $ 2000 worth of food was removed from the inventory. - ✔✔ 50000 + 2000 = 52000 52000 / 100000 = 0. 52 How many meals were served per labor minute if 34 FTE produced 3800 meals in one 40 hour week? - ✔✔ 34 * 40 = 1360 3800 / 1360 = 2. 79
How many meals were served per labor minute if 30 FTE produced 3945 meals in one 40 hour week? - ✔✔ 30 * 40 = 1200 3945 / 1200 = 3. 28 3 .28/ 60 = 0 .0 54 How many meals were served per labor hour if 25 FTE produced 4000 meals in one 40 hour week? - ✔✔ 25 * 40 = 1000 4000 / 1000 = 4 A cafeteria seats 80 customers. Lunch runs from 11 : 15 AM to 1 : 00 PM. Turnover is 2 .5 customers/hour. How many can be served during those hours? - ✔✔No. of hrs of service = 1. 75 hrs No. of customer = 80 * 2. 5 = 200 /hr Total Served = 200 * 1. 75 = 350 A cafeteria seats 100 customers. Lunch runs from 11 :0 0 AM to 1 : 00 PM. Turnover is 1. 5 customers/hour. How many can be served during those hours? - ✔✔No. of hrs of service = 2 hrs No. of customer = 100 x 1 .5 = 15 0/hr Total Served = 150 x 2 = 300 A cafeteria seats 150 customers. Lunch runs from 11 :4 5 AM to 1 : 00 PM. Turnover is 3 customers/hour. How many can be served during those hours? - ✔✔ 45 - 60 = 15 15 / 60 = 25 minutes No. of hrs of service = 1. 25 hrs No. of customer = 150 * 3 = 45 0/hr Total Served = 450 * 1. 25 = 562 A business pays 4 % of its income as rent ($ 1200 ), 70 % towards labor and food costs, and $ 2500 towards other monthly expenses. How much profit does this business make per month? - ✔✔Total Income = 1200 * 100 / 4 = $ 30000 Labor and Food Cost = 70 / 100 x $ 30 , 000 = $ 21000
In a hospital with 200 patients, it takes 20 minutes to prepare all day meals for a single patient. How many FTE's are needed per week? - ✔✔ 200 * 7 days/week = 1400 meals 1400 * 20 = 28000 mins 28000 / 60 = 466. 67 hrs
- 67 / 40 = 11. 67 How many quarts of batter are needed to make 144 muffins using a # 12 scoop? - ✔✔No. of oz for 1 muffin = 32 / 12 = 2. 66 For 144 muffin = 2. 66 * 144 = 384 oz No. of quarts = 384 / 32 = 12 How many quarts of batter are needed to make 150 muffins using a # 12 scoop? - ✔✔No. of oz for 1 muffin = 32 / 12 = 2. 66 For 150 muffin = 2. 66 * 150 = 400 oz No. of quarts = 400 / 32 = 12. How many quarts of batter are needed to make 300 muffins using a # 16 scoop? - ✔✔No. of oz for 1 muffin = 32 / 16 = 2 For 300 muffin = 2 * 300 = 600 oz No. of quarts = 600 / 32 = 18. Your Nutrition Department has 6 .5 FTE Dietitians at $ 2 0/hour. How much salary is that per week? - ✔✔$ 20. 00 x 40 = $ 800 x 6. 5 = $ 5200 Your Nutrition Department has 7 FTE Dietitians at $ 25 /hour. How much salary is that per week? - ✔✔$ 25. 00 x 40 = $ 1000 x 7 = $ 7000
Your Nutrition Department has 10 FTE Dietitians at $ 25 /hour. How much salary is that per month? - ✔✔ 25 x 40 = 1000 x 10 = 10 , 000 10 , 000 * 4 = $ 40 , 000 Your Nutrition Department has 5 FTE and 2 relief Dietitians at $ 25 /hour. How much salary is that per week? - ✔✔$ 25. 00 x 40 = $ 1000 x 5 = $ 5000 $ 25. 00 x 16 = $ 400 x 2 = $8 00 $ 5000 + $ 800 = $ 5800 Entree: Pot roast
servings 70
food cost/serving $1. 50 Chicken stew
servings 30
food cost/serving $0. 75 spaghetti
servings 40 food cost/serving $ 0. 60
What is the popularity index for pot roast? - ✔✔ 70 / 140 x 100 = 50 % Entree: Pot roast
servings 60
food cost/serving $1. 50 Chicken stew
servings 35
food cost/serving $0. 75 spaghetti
servings 100 food cost/serving $ 0. 60
If the above entrees had been served on Tuesday, how many servings of spaghetti will you need next Tuesday if you expect to serve 250 total entrees? - ✔✔ 100 / 190 x 250 = 131 If implementing a program costs $ 3 for each patient and the return is $ 6 per patient, the cost/benefit ratio is: - ✔✔ 3 / 6 = 1 : 2 If implementing a program costs $ 2 for each patient and the return is $ 6 per patient, the cost/benefit ratio is: - ✔✔ 2 / 6 = 1 : 3 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 min= 4. Approximately how many patient trays per minute must a centralized tray assembly unit produce in order to serve 500 patients during 2 hrs? - ✔✔ 500 /(2 x 60 ) = 4. 16 How much time will it take to serve 500 patient if the centralized tray assembly unit produce 4 plates per minute? - ✔✔ 500 / 4 = 125 mins The hospital budget for the first 6 months is set for an 80 % occupancy rate. Budget figures for this level are listed below. The second six months will have an occupancy rate of 60 %. What would the food cost budget be for the second six months? Food cost $ 30000 Labor cost $ 25000 Operating costs $ 24000 - ✔✔ 80 / 100 x = 30 , 000 x = ( 30000 x 100 )/ 80 = 37500
Food cost budget = 60 / 100 x 37500 = $ 22500 The hospital budget for the first 3 months is set for an 50 % occupancy rate. Budget figures for this level are listed below. The next months will have an occupancy rate of 80 %. What would the food cost budget be for the second six months? Food cost $ 15000 Labor cost $ 25000 Operating costs $ 24000 - ✔✔ 50 / 100 x = 15000 x = ( 15000 x 100 )/ 50 = 30000 Food cost budget = 80 / 100 x 30000 = $ 24000 If you purchase an oven for $ 10000. It is expected to last for 10 years after which it can be sold for $ 3000. What is its depreciation cost each year? - ✔✔$ 10000 - $ 3000 / 10 = $ 700 If you purchase an oven for $ 15000. It is expected to last for 3 years after which it can be sold for $ 8000. What is its depreciation cost each year? - ✔✔( 15000 - 8000 )/ 3 = 2333. If you purchase an oven for $ 15000. It is expected to last for 3 years after which it can be sold for $ 8000. What is the depreciation rate? - ✔✔( 15000 - 8000 )/ 3 = 2333. 33
- 33 / 15000 * 100 = 15. 5 % Employees Work hours/week Dietitian 40 Nurse 40 Doctor 30 Diet aides 20 Secretary 20
What is the total weekly budget if there are 13 FTEs at $ 2 0/hr - ✔✔ 13 x 40 x 20 = $ 10400 How many 4 ounce servings can you get from 1 gallon of ice cream? - ✔✔ 128 oz/ 4 oz = 32 How many 6 ounce servings can you get from 2 gallon of ice cream? - ✔✔(2 x 128 )/ 6 oz = 42 How many servings are there in 10 gallons of ice cream using a # 16 scoop? - ✔✔ 32 oz/ 16 svgs= 2 oz/svgs 10 x 128 oz = 1280 oz/ 2 oz svgs = 640 svgs How many servings are there in 10 gallons of ice cream using a # 12 scoop? - ✔✔ 32 oz/ 12 svgs= 2. 66 oz/svgs 10 x 128 oz = 1280 oz/ 2 .66 oz svgs = 480 svgs How much gallons of ice cream is required for 500 servings using # 12 scoop? - ✔✔ 32 oz/ 12 svgs= 2. 66 oz/svgs 2 .66 x 500 = 1330 oz 1330 / 128 = 10. 39 What is the gross food cost for June using the following information? June 1 inventory $ 5300 July 1 inventory $ 2700 Food purchases - month of June $ 3150 - ✔✔$ 5300 + $ 3150 = $ 8450 - $ 2700 = $ 5750 What is the gross food cost for June using the following information? June 1 inventory $ 8000 July 1 inventory $ 3500 Food purchases - month of June $ 4000 - ✔✔ 8000 + 4000 - 3500 = $ 8500
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 - ✔✔$ 100 / 20 = $ 5 $ 5 + Variable cost ($ 5 ) = $1 0 Using the following information, determine the selling price of the meal used to determine the break- even point. Fixed costs $ 150 , Variable costs per meal $ 5 , Break-even point 10 meals - ✔✔$ 150 / 10 = $ 15 $ 15 + Variable cost ($ 5 ) = $ 20 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 - ✔✔ 3. 37 x 3. 14 = 10. Using the factor method, determine the selling price using the data below. raw food cost $2. 14 ; prepared food cost $ 5. 21 ; labor cost $ $3. 30 ; overhead cost $ 1. 12 ; factor 2. 37 - ✔✔ 2. 14 x 2. 37 = 5. 07 You have invested in new hardware and software that will reduce the labor hours needed to complete a task. What is the payback period? Hardware $ 3500 Software $ 2400 Staff instruction $ 1000
1 tray in 1 / 4 min 350 trays in 350 / 4 mins = 87. 1 hr and 27 .5 mins If the productivity goal for a patient tray assembly unit is 5 trays per minute, the unit should be able to assemble approximately 400 trays in: - ✔✔ 5 trays in 1 min 1 tray in 1 / 5 min 400 trays in 400 / 5 mins = 80 mins 1 hr and 20 mins You find out that 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 budget be if the following info is from the current year? Labor costs $ 100 ,0 00 Food cost $ 100 ,0 00 Overhead cost $ 40 , 000 - ✔✔$ 100 , 000 + $ 100 , 000 + $ 40 , 000 = $ 240 , 000 $ 100 , 000 x 10 % = $ 10 , 000 $ 100 , 000 x 5 % = $5 000 $ 40 , 000 x 2 % = $ 800 $ 10 , 000 + $ 5000 + $ 800 = $ 15 , 800 $ 5 , 800 + $ 240 , 000 = $ 255 , 800 You find out that 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 increase in the budget next year? Labor costs $ 100 ,0 00 Food cost $ 100 ,0 00 Overhead cost $ 40 , 000 - ✔✔$ 100 , 000 x 10 % = $ 10 ,00 0 $ 100 , 000 x 5 % = $5 000 $ 40 , 000 x 2 % = $ 800 $ 10 , 000 + $ 5000 + $ 800 = $ 15 , 800 You find out that next year's budget will change by the following: 15 % increase in labor cost 10 % increase in food cost 5 % increase in overhead What will the total budget be if the following info is from the current year? Labor costs $ 120 ,0 00 Food cost $ 110 ,0 00 Overhead cost $ 45 , 000 - ✔✔$ 120 , 000 + $ 110 , 000 + $ 45 , 000 = $ 275 , 000 $ 120 , 000 x 15 % = $ 18 , 000 $ 110 , 000 x 10 % = $ 11 , 000 $ 45 , 000 x 5 % = $ 2250 $ 18 , 000 + $ 11 , 000 + $ 2250 = $ 31250 $ 31250 + $ 275 , 000 = $ 306 , 250 Chicken has a popularity index of 45 %. There are 380 total patients, 85 % of whom are eating. How many will choose chicken? - ✔✔ 85 / 100 x 380 = 323 323 x 45 / 100 = 145 Chicken has a popularity index of 50 %. There are 400 total patients, 90 % of whom are eating. How many will choose chicken? - ✔✔ 90 / 100 x 400 = 360
What would be the next number in this list with a moving average of 6? 1400 , 1200 , 1300 , 1250 , 1350 , 1400 , 1425 - ✔✔ 1200 + 1300 + 1250 + 1350 + 1400 + 1425 = 7925 / 6 = 1320 What is the benefit: cost ratio of a program intervention that cost $ 1890000 if the savings as a result of the program were $5. 67 million? - ✔✔ 5. 67 mil/ 1. 89 mil = 3 : 1 What is the benefit: cost ratio of a program intervention that cost $ 1. 75 million if the savings as a result of the program were $ 3 million? - ✔✔ 3 / 1. 75 = 12 : 7 What is the Program cost if savings as a result of the program were $ 3 million and benefit: cost ratio is 12 : 7? - ✔✔ 3 / 12 x 7 = 1. 75 million A foodservice uses hamburger patties at an average rate of 6 cases per day. Lead time is 3 days. You want to have a safety supply of 2 cases. You need to order them when the supply drops to cases. - ✔✔ 6 x 3 + 2 = 20 A foodservice uses hamburger patties at an average rate of 8 cases per day. Lead time is 4 days. You want to have a safety supply of 3 cases. You need to order them when the supply drops to cases. - ✔✔ 8 x 4 + 3 = 35 A foodservice uses hamburger patties at an average rate of 8 cases per day. You want to have a safety supply of 3 cases. Total number of cases ordered are 35. What's the lead time? - ✔✔ 8 * x + 3 = 35 x = ( 35 - 3 )/ 8 = 4 There are seven foodservice employees in the tray assembly unit. The patient census is 350. If 1 1 / 2 hours of assembly time is allowed, a feasible productivity goal for the unit is to assemble how many trays per minute? - ✔✔ 350 / 90 min= 4
There are seven foodservice employees in the tray assembly unit. The patient census is 400. If 1 hours of assembly time is allowed, a feasible productivity goal for the unit is to assemble how many trays per minute? - ✔✔ 400 / 60 = 6. 66 Which of the following menu items generate the most revenue? Shrimp alfredo: Selling price $ 12. 95 Raw food cost $ 4. Units sold 75 Chicken marsala: Selling price $ 11. 50 Raw food cost $ 3. Units sold 193 Prime rib: Selling price $ 14. 95 Raw food cost $ 4. Units sold 172 Lemon halibut: Selling price $ 13. 50 Raw food cost $ 4. Units sold 210 - ✔✔Shrimp alfredo = $ 12. 95 x 75 = $ 971. 25 Chicken marsala = $ 11. 50 x 193 = $ 2219. Prime rib = $ 14. 95 x 172 = $ 2571. Lemon halibut = $ 13. 50 x 210 = $ 2835 (answer)
