CDM Financial Management and Budgeting 3

Question 1

What is the primary purpose of conducting a cost-benefit analysis before purchasing new kitchen equipment?

Accepted Answer

To compare the expected financial gains against the total investment cost

Answer

Cost-benefit analysis compares projected savings or revenue increases against the purchase price and ongoing costs to determine if the investment is financially justified.

Question 2

Which metric measures the productivity of labor in a dietary department?

Accepted Answer

Meals per labor hour

Answer

Meals per labor hour (MPLH) is the standard productivity metric in foodservice, measuring the number of meals produced for each hour of labor expended.

Question 3

A perpetual inventory system provides what advantage over a periodic inventory system?

Accepted Answer

Real-time tracking of stock levels

Answer

A perpetual inventory system continuously updates stock records with each transaction, providing real-time visibility into current inventory levels.

Question 4

When preparing a capital budget request for a new blast chiller, which factor is MOST important to include?

Accepted Answer

The projected return on investment and payback period

Answer

Capital budget requests must demonstrate financial viability through ROI calculations and expected payback period to justify the expenditure to administration.

Question 5

What does the term 'prime cost' represent in foodservice financial management?

Accepted Answer

Combined food cost and labor cost

Answer

Prime cost is the sum of food cost and labor cost, which together typically represent 55-65% of total revenue in foodservice operations.

Certified Dietary Manager Test Practice Test

Certified Dietary Manager Test Practice Test

CDM Financial Management and Budgeting 3