RDN Food Service Management 3

Question 1

Which HACCP principle involves establishing procedures to verify that the HACCP system is working effectively?

Accepted Answer

Principle 6 – Establish verification procedures

Answer

Principle 4 – Establish monitoring procedures

Answer

Principle 5 – Establish corrective actions

Answer

Principle 7 – Establish record-keeping

Question 2

A foodservice manager is evaluating a vendor. Which factor is MOST critical when selecting a food supplier for a healthcare facility?

Accepted Answer

Compliance with food safety standards and regulatory requirements

Answer

Lowest unit price available

Answer

Proximity to the facility to reduce delivery time

Answer

Ability to provide the widest product variety

Question 3

The break-even point in a foodservice operation is reached when:

Accepted Answer

Total revenue equals total costs (fixed + variable)

Answer

Total revenue equals total fixed costs

Answer

Total revenue equals total variable costs

Answer

Net profit equals the desired margin

Question 4

Under the Americans with Disabilities Act (ADA), which obligation does a food service employer have regarding employees with disabilities?

Accepted Answer

Make reasonable accommodations unless it causes undue hardship

Answer

Provide separate break rooms and dining areas

Answer

Offer lower performance standards as an accommodation

Answer

Reassign all physically demanding tasks to non-disabled employees

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?

Accepted Answer

1.50

Answer

0.67

Answer

1.25

Answer

2.00

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?

Accepted Answer

Cyclical scheduling

Answer

Flexible scheduling

Answer

On-call scheduling

Answer

Split-shift scheduling

Question 7

Which document outlines the specific duties, responsibilities, and qualifications required for a foodservice position?

Accepted Answer

Job description

Answer

Performance appraisal form

Answer

Organizational chart

Answer

Policy and procedure manual