RDN Food Service Management 3 — Questions and Answers
Question 1: Which HACCP principle involves establishing procedures to verify that the HACCP system is working effectively?
- Principle 4 – Establish monitoring procedures
- Principle 5 – Establish corrective actions
- Principle 6 – Establish verification procedures (Correct answer)
- Principle 7 – Establish record-keeping
Correct answer: Principle 6 – Establish verification procedures
Principle 6 of HACCP is to establish verification procedures to confirm the system is functioning as intended and CCPs are under control.
Question 2: A foodservice manager is evaluating a vendor. Which factor is MOST critical when selecting a food supplier for a healthcare facility?
- Lowest unit price available
- Compliance with food safety standards and regulatory requirements (Correct answer)
- Proximity to the facility to reduce delivery time
- Ability to provide the widest product variety
Correct answer: Compliance with food safety standards and regulatory requirements
In healthcare settings, vendor compliance with food safety standards (e.g., FDA, USDA inspections) takes priority to protect vulnerable patient populations.
Question 3: The break-even point in a foodservice operation is reached when:
- Total revenue equals total fixed costs
- Total revenue equals total variable costs
- Total revenue equals total costs (fixed + variable) (Correct answer)
- Net profit equals the desired margin
Correct answer: Total revenue equals total costs (fixed + variable)
Break-even occurs when total revenue exactly equals total costs (fixed plus variable), resulting in zero profit or loss.
Question 4: Under the Americans with Disabilities Act (ADA), which obligation does a food service employer have regarding employees with disabilities?
- Provide separate break rooms and dining areas
- Offer lower performance standards as an accommodation
- Make reasonable accommodations unless it causes undue hardship (Correct answer)
- Reassign all physically demanding tasks to non-disabled employees
Correct answer: Make reasonable accommodations unless it causes undue hardship
The ADA requires employers to provide reasonable accommodations for qualified individuals with disabilities unless doing so would cause undue hardship.
Question 5: A standardized recipe specifies a yield of 50 portions at 4 oz each. The manager needs 75 portions. What is the conversion factor?
- 0.67
- 1.25
- 1.50 (Correct answer)
- 2.00
Correct answer: 1.50
Conversion factor = desired yield ÷ original yield = 75 ÷ 50 = 1.50; all ingredient quantities are multiplied by 1.50.
Question 6: Which scheduling approach assigns employees to a set schedule that rotates in a predictable pattern, such as 5 days on followed by 2 days off?
- Flexible scheduling
- Cyclical scheduling (Correct answer)
- On-call scheduling
- Split-shift scheduling
Correct answer: Cyclical scheduling
Cyclical scheduling uses a repeating rotation pattern, making it predictable for employees and easier for managers to plan staffing.
Question 7: Which document outlines the specific duties, responsibilities, and qualifications required for a foodservice position?
- Performance appraisal form
- Job description (Correct answer)
- Organizational chart
- Policy and procedure manual
Correct answer: Job description
A job description details the specific duties, qualifications, reporting relationships, and working conditions for a specific position.
RDN Food Service Management 3
Which HACCP principle involves establishing procedures to verify that the HACCP system is working effectively?