RDN Food Service Management 4

Question 1

A foodservice director wants to improve employee retention. Which management approach is MOST supported by motivation theory?

Accepted Answer

Providing recognition, growth opportunities, and meaningful work

Answer

Herzberg's motivation-hygiene theory identifies recognition, achievement, and growth (motivators) as the primary drivers of long-term job satisfaction and retention.

Question 2

The USDA's 'Dietary Guidelines for Americans' recommends that sodium intake for most adults should be limited to no more than:

Accepted Answer

2,300 mg/day

Answer

The Dietary Guidelines for Americans recommend limiting sodium intake to less than 2,300 mg per day for adults, which equals approximately 1 teaspoon of salt.

Question 3

In a hospital food service, which meal delivery system keeps hot and cold foods at proper temperatures using insulated trays assembled at a central point before distribution?

Accepted Answer

Centralized distribution

Answer

Centralized distribution assembles complete trays in a central area using insulated equipment to maintain temperatures during delivery to patient rooms.

Question 4

Which performance improvement tool involves identifying the root cause of a problem using a diagram that resembles a fish skeleton?

Accepted Answer

Fishbone (Ishikawa) diagram

Answer

The Ishikawa (fishbone) diagram visually maps cause-and-effect relationships to identify the root cause(s) of a problem in a structured way.

Question 5

A food service manager discovers that an employee has been falsifying temperature logs. Which is the FIRST appropriate step?

Accepted Answer

Document the findings and follow progressive disciplinary procedures

Answer

Proper HR practice requires documenting the incident and following established progressive discipline procedures before determining appropriate corrective action.

(RDN) Registered Dietitian Nutritionist Practice Test

(RDN) Registered Dietitian Nutritionist Practice Test

RDN Food Service Management 4