CDM Purchasing and Inventory Control 3

Question 1

Which inventory valuation method is MOST practical for a dietary department using daily fresh produce?

Accepted Answer

FIFO

Answer

FIFO (First In, First Out) is most practical for perishable items like fresh produce because it ensures oldest items are used first, reducing spoilage and waste.

Question 2

A group purchasing organization (GPO) benefits a dietary department primarily by providing what advantage?

Accepted Answer

Lower prices through collective buying power of multiple facilities

Answer

Group Purchasing Organizations aggregate the purchasing volume of multiple member facilities to negotiate lower contract prices from vendors.

Question 3

What is the purpose of an ABC analysis in inventory management?

Accepted Answer

Classifying items by value to prioritize management attention

Answer

ABC analysis classifies inventory items into three categories based on annual usage value: A items (highest value, tightest control), B items (moderate), and C items (lowest value, simplest control).

Question 4

What should a dietary manager do if a delivered product does not meet the written specifications?

Accepted Answer

Reject the product, document the rejection, and notify the vendor

Answer

Products not meeting specifications should be rejected at delivery, documented on receiving records, and the vendor notified to send a replacement or issue a credit.

Question 5

Which storage practice prevents cross-contamination in a walk-in refrigerator?

Accepted Answer

Storing raw meats on the lowest shelves, below ready-to-eat foods

Answer

Raw meats must be stored on the lowest shelves in refrigerators to prevent juices from dripping onto and contaminating ready-to-eat foods stored below.

Certified Dietary Manager Test Practice Test

Certified Dietary Manager Test Practice Test

CDM Purchasing and Inventory Control 3