RDN Food Service Management 2

Question 1

A food service manager notices that the steam table temperature has dropped to 130°F. What is the correct action?

Accepted Answer

Discard all food held below 135°F for more than 2 hours

Answer

Add more hot water to bring temp up within 30 minutes

Answer

Serve the food immediately since 130°F is acceptable

Answer

Cover the food to retain heat and continue service

Question 2

Which inventory method assigns the cost of the most recently purchased items to cost of goods sold first?

Accepted Answer

LIFO (Last-In, First-Out)

Answer

FIFO (First-In, First-Out)

Answer

Weighted average cost

Answer

Specific identification

Question 3

A hospital cafeteria wants to reduce plate waste. Which strategy is most directly effective?

Accepted Answer

Implementing a selective menu with patient preferences

Answer

Increasing portion sizes to improve satisfaction

Answer

Standardizing all meals to a single menu

Answer

Limiting meal service to two times per day

Question 4

In a cook-chill system, cooked food must be chilled from 135°F to 41°F within how many hours?

Accepted Answer

6 hours

Answer

2 hours

Answer

4 hours

Answer

8 hours

Question 5

When calculating a menu item's food cost percentage, which formula is correct?

Accepted Answer

Food cost ÷ selling price × 100

Answer

Selling price ÷ food cost × 100

Answer

Food cost × selling price × 100

Answer

Selling price − food cost × 100

Question 6

Which type of foodservice system produces meals in a central kitchen and delivers them to satellite locations for service?

Accepted Answer

Commissary system

Answer

Conventional system

Answer

Ready-prepared system

Answer

Assembly-serve system

Question 7

A foodservice operation's budget shows fixed costs of $8,000/month and variable costs of $4 per meal. If 3,000 meals are served, what is the total monthly cost?

Accepted Answer

$20,000

Answer

$12,000

Answer

$24,000

Answer

$32,000