Certified Dietary Manager Purchasing and Inventory Control Questions and Answers

Question 1

A dietary manager uses an inventory system where the oldest stock is used first to ensure proper rotation and minimize waste.
When calculating the value of the remaining inventory, this system assumes it consists of the most recently purchased items.
Which inventory valuation method is being used?

Accepted Answer

First-In, First-Out (FIFO)

Answer

Last-In, First-Out (LIFO)

Answer

Weighted Average Cost

Answer

Physical Inventory

Question 2

A dietary aide is receiving a shipment of fresh milk, which is a Time/Temperature Control for Safety (TCS) food. What is the most critical action to perform before accepting the delivery?

Accepted Answer

Verifying the milk's temperature is 41°F or below

Answer

Comparing the invoice against the purchase order

Answer

Checking the 'use-by' dates on the containers

Answer

Moving the milk immediately into the walk-in cooler

Question 3

A dietary department uses a software system that automatically deducts items from inventory records as they are used in production, providing a real-time balance of stock on hand. This method of inventory tracking is known as:

Accepted Answer

Perpetual inventory

Answer

Physical inventory

Answer

Par stock inventory

Answer

Periodic inventory

Question 4

The dietary manager needs to order canned green beans. The established par stock level is 8 cases. A physical count shows there are 2 cases on the shelf and 1 case opened in production. How many cases should the manager order to return to the par level?

Accepted Answer

5 cases

Answer

8 cases

Answer

6 cases

Answer

3 cases

Question 5

A dietary manager is calculating the inventory turnover rate for the previous month. The cost of food sold was $75,000. The beginning inventory was $18,000 and the ending inventory was $12,000. What was the inventory turnover rate?

Accepted Answer

5.0

Answer

3.5

Answer

4.2

Answer

2.5

Question 6

When developing a purchase specification for fresh chicken breasts, which of the following details is MOST important for ensuring consistent quality and portion control?

Accepted Answer

The weight range per piece (e.g., 4 oz portions)

Answer

The supplier's delivery schedule

Answer

The price per pound

Answer

The brand name of the producer

A dietary manager uses an inventory system where the oldest stock is used first to ensure proper rotation and minimize waste.When calculating the value of the remaining inventory, this system assumes it consists of the most recently purchased items.Which inventory valuation method is being used?

A dietary manager uses an inventory system where the oldest stock is used first to ensure proper rotation and minimize waste.
When calculating the value of the remaining inventory, this system assumes it consists of the most recently purchased items.
Which inventory valuation method is being used?