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Inman RD Exam Domain 3-4 > Questions 201-299 > Flashcards

Questions 201-299 Flashcards

1
Q

How many FTE can you hire with a weekly budget of $8640 if the salary is $12.00 an hour?

a- 10
b- 13
c- 16
d- 18

A

d- 18

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2
Q

How many 4 oz servings can you get from 1 gallon of ice cream?

a- 32
b- 26
c- 22
d- 44

A

a- 32

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3
Q

How many servings are there in 10 gallons of ice cream using a #16 scoop?

a- 320
b- 480
c- 560
d- 640

A

d- 640

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4
Q

What is the gross food cost for June using the following information?
June 1 inventory - 5300
July 1 inventory - 2700
Food purchases June - 3150

a- 5750
b- 3150
c- 4900
d- 6200

A

a- 5750

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5
Q

How do you determine the average check in the cafeteria?

a- divide total sales by the number of customers
b- divide entree sales by the number of customers
c- divide number of customers by total sales
d- divide total sales by cost of an average priced meal

A

a- divide total sales by the number of customers

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6
Q

Using the following info, determine the selling price of the meal used to determine the break even point.
Fixed costs - 100, Variable cost per meal - 5
Break even point - 20 meals

a- 10
b- 15
c- 5
d- 2.50

A

a- 10 (variable cost per meal x 20 = 100, 100+100 = 200, 200/20 = 10)

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7
Q

What is the best way to prevent contamination of food?

a- freeze it
b- freeze it in sterile packages
c- make employees wash hands frequently
d- wash countertops regularly with sanitizing agents

A

c- make employees wash hands frequently

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8
Q

Using the factor method, determine the selling price with this data.
Raw food cost 3.14, Prep food cost 5.21
Labor cost 3.29, overhead cost 1.12
factor 3.37

a- 6.40
b- 7.84
c- 8.10
d- 10.58

A

d- 10.58 (raw food cost x factor)

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9
Q

A narrow span of management should be employed with:

a- routine, repetitive, homogenous work
b- health care professionals who dont require close supervision
c- well motivated, highly trained group
d- newly hired employees

A

d- newly hired employees

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10
Q

Which of the following is most important in determining the space required for food production unit in a new facility?

a- number of hours the foodservice will be operating
b- market form of foods purchased
c- number of foodservice employees
d- length of menu cycle

A

b- market form of foods purchased

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11
Q

You have invested in new hardware and software that will reduce the labor hours needed to complete a task. What is the payback period?
Hardware - 3500, Software - 2400, Staff Training - 1000, Labor hours saved - 6 per week/20 per hr

a- 6 years
b- 13 months
c- 20 months
d- 1 year

A

b- 13 months

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12
Q

A foodservice is being converted from a conventional system to a ready-prepared system. The Dietitian should first consider the adequacy of the:

a- steam table space
b- dry storage space
c- low temp storage capacity
d- oven capacity

A

c- low temp storage capacity

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13
Q

Excess food soil in a dishmachine wash tank will result in foam that interferes with satisfactory dishwashing. The most appropriate corrective action is to:

a- pre rinse dishes before washing
b- increase amount of detergent
c- increase water pressure in wash tank
d- drain wash tank during meals and refill

A

a- pre rinse dishes before washing

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14
Q

A 50 bed hospital has limited kitchen space for refrigeration, dry storage, and food production. The most appropriate type of menu is:

a- restaurant style
b- nonselective
c- selective
d- single use

A

b- nonselective

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15
Q

Using the following data, the average check for September is:
total revenue- 909009, net income 173010
FTE- 27.9, customers- 32613

a- 5.30
b- 6.29
c- 27.87
d- 33.04

A

c- 27.87 (revenue / customers)

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16
Q

If dishes come out of the dishmachine with water spots:

a- use more detergent
b- add drying agent to the wash cycle
c- add drying agent to the rinse cycle
d- use less detergent

A

c- add drying agent to the rinse cycle

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17
Q

What may be asked during an interview?

a- do you own or rent your home?
b- of what country are you a citizen?
c- have you worked at the company under a different name?
d- will you list all organizations, clubs, and lodges which you belong to?

A

c- have you worked at the company under a different name?

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18
Q

If the productivity goal for a patient tray assembly unit is 4 trays per minute, the unit should be able to assemble approx. 350 trays in:

a- 1 hour
b- 1 hour 15 min
c- 1 hour 30 min
d- 1 hour 45 min

A

c- 1 hour 30 min

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19
Q

You are asked to develop quality control guidelines for receiving purchased foods. The most important guideline would be:

a- proper counts of the food received
b- proper weights of the foods received
c- proper temps of the food received
d- accurate prices on the invoices

A

c- proper temps of the food received

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20
Q

A pan of au gratin potatoes has been cooked to an endpoint temp of 140F. Serving is scheduled to begin in 10 min. You should:

a- delay service until potatoes are done
b- begin service without them and deliver when done
c- substitute mashed potatoes until au gratin is done
d- complete the cooking process in the hot holding unit

A

c- substitute mashed potatoes until au gratin is done

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21
Q

A hospital cafeteria that currently serves 500 meals at noon must increase service to 800 without adding food production staff. The best action would be:

a- simplify the menu
b- redesign the kitchen
c- rearrange employee work schedules
d- replace current equipment with fast-performance equipment

A

a- simplify the menu

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22
Q

The purpose of outcomes research is to:

a- determine the best approach to solving a problem
b- determine the most cost effective way to solve a problem
c- determine the most productive outcomes
d- determine the best outcome desired

A

b- determine the most cost effective way to solve a problem

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23
Q

The organized gathering of data and information for the purpose of analyzing a service for clients is:

a- an experimental design
b- a relationship analysis
c- product development
d- market research

A

d- market research

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24
Q

A Dietitians documents their work on time. This is an example of:

a- responsibility
b- accountability
c- courtesy
d- good time management

A

b- accountability

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25
Q

You find out that next years budget will change by a 10% increase in labor cost, 5% increase in food cost, and 2% increase in overhead. What will the total budget be if the following is from the current year?
Labor - 100,000, Food - 100,000,
Overhead - 40,000

a- 156800
b- 234800
c- 267000
d- 255800

A

d- 255800

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26
Q

Chicken has a popularity index of 45%. There are 380 total patients, 85% of whom are eating. How many will choose chicken?

a- 202
b- 145
c- 196
d- 154

A

b- 145

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27
Q 
How much will it cost to prep these scrambled eggs? 
Amount - 25
Eggs - 0.83 per dozen
2 oz margarine at 2.29 per lb
2c milk at 2.50 per gallon

a- 1.47
b- 2.35
c- 1.02
d- 1.79

A

b- 2.35

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28
Q

Which of the following must be included when preparing a budget?

a- controlling expenses
b- forecasting expenses
c- controlling labor costs
d- proper cash control

A

b- forecasting expenses

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29
Q

A baker makes a batch of cookies in 18 minutes. What is the maximum number of batches he can make in 2 hours?

a- 4
b- 5
c- 6
d- 7

A

c- 6

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30
Q

What would be the next number on the list with a moving average of 5?
1400, 1200, 1300, 1250, 1350, 1400, 1425

a- 1345
b- 1275
c- 1434
d- 1405

A

a- 1345

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31
Q

A meat slicer should be cleaned:

a- at the end of each day
b- at the end of each shift
c- after each use
d- after each meal

A

c- after each use

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32
Q

When switching from a conventional to a convection oven,

a- increase the temp by 15F
b- decrease the temp by 25F
c- increase the temp by 12F
d- decrease the temp by 5F

A

b- decrease the temp by 25F (remember this)

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33
Q

Which of the following extinguishers is best to use on a grease fire?

a- triangle symbol
b- circle symbol
c- square symbol
d- inverted triangle symbol

A

c- square symbol

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34
Q

If the temperature on the dishmachine rinse cycle is 135F, you should:

a- add additional sanitizer
b- use paper products until the problem is resolved
c- nothing - that is the right temp
d- increase length of the rinse cycle

A

b- use paper products until the problem is resolved (must be a bit higher, 140F)

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35
Q

OSHA requires documentation on the use of the following:

a- latex gloves
b- respiratory masks
c- safety goggles
d- hairnets

A

c- safety goggles

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36
Q

What is the benefit:cost ratio of a program intervention that cost $1,890,000 if the savings as a result of the program were 5.67 million?

a- 1:1
b- 2:1
c- 3:1
d- 1:3

A

c- 3:1

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37
Q

You called a meeting for 9 am. 3 out of 5 people arrived on time. What is the general guideline for starting meetings?

a- wait until all participants have arrived
b- wait 10 mins past the stated starting time
c- wait until the most significant members have arrived
d- start on time

A

d- start on time

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38
Q

The minimum recommended temperature for a chemical sanitizer is:

a- 75F
b- 140F
c- 100F
d- 170F

A

a- 75F

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39
Q

Sugar and salt act as preservatives because they:

a- provide unfavorable osmotic pressure
b- prevent microbial contact
c- disguise flavors
d- reduce alkalinity

A

a- provide unfavorable osmotic pressure

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40
Q

To sanitize, immerse dishes in a chemical solution for _____ minutes.

a- 1
b- 2
c- 3
d- 4

A

a- 1

41
Q

Which of the following components is projected first during the budgeting process?

a- cash
b- labor
c- operating expenses
d- revenue

A

d- revenue

42
Q

The temperature of a beef casserole drops below 140F within an hour. What should you do?

a- throw it out
b- return to hot holding until 165F
c- return to oven to reheat to 140F
d- return to oven to reheat until 165F

A

d- return to oven to reheat until 165F

43
Q

If you are concerned that the receiver is not accurately checking incoming stock, you should begin:

a- purchasing by bid
b- use a prime vendor
c- implement blind receiving
d- conduct random checks of food cases

A

c- implement blind receiving

44
Q

A foodservice uses hamburger patties at an avg rate of 6 cases per day. Lead time is 3 days. You want to have a safety supply of 2 cases. You need to order them when the supply drop too ____ cases.

a- 18
b- 20
c- 26
d- 45

A

b- 20

45
Q

Which of the following kitchen layouts will help prevent other employees from walking through the cooks work area?

a- plan each work center with its own supply storage area
b- plan work aisles separate from traffic aisles
c- position work centers adjacent to appropriate point of service
d- design aisles wide enough to accommodate both

A

b- plan work aisles separate from traffic aisles

46
Q

There are seven foodservice employees in the tray assembly unit. The patient census is 350. If 1.5 hours of assembly time is allowed, a feasible productivity goal for the unit is to assemble how many trays per minute?

a- 2
b- 3
c- 4
d- 5

A

c- 4

47
Q

Which of the following menu items generate the most revenue?
Shrimp - 12.95 sell price, 4.05 food cost, 75 sold
Chicken - 11.50, 3.83, 193
Prime rib - 14.95, 4.39, 172
Halibut - 13.50, 4.29, 210

a- shrimp
b- chicken
c- prime rib
d- halibut

A

d- halibut

48
Q

Which of the following types of menus would be most appropriate for a new acute-care facility with an expected length of stay of 2 days?

a- static
b- 7 day cycle
c- 14 day cycle
d- 21 day cycle

A

b- 7 day cycle

49
Q 
Financial data for 1 month is shown.  What is the net profit?
Cafeteria revenue 119984
patient meals revenue 146250
catering sales 1850, food costs 110234
labor costs 147446, other costs 10204

a- 200
b- 10404
c- 167850
d- 268084

A

a- 200

50
Q

Which menu item generates the highest profit?
Lasagna- 1500 sold, 3.00 price, 1.35 raw cost, 2.00 prime cost
Chili- 100, 1.25, 0.57, 1.00
Hamburger- 400, 2.00, 0.90, 1.50
Enchilada- 100, 3.00, 1.14, 1.75

a- lasagna
b- chili
c- hamburger
d- enchilada

A

a- lasagna

51
Q

Hospitals use formularies to:

a- obtain volume purchasing discounts
b- limit use of certain products
c- develop process charts
d- organize departments in a concentric pattern

A

a- obtain volume purchasing discounts

52
Q

Which organization regulates the irradiation of foods?

a- DHHS
b- USDA
c- Dept of Commerce Marine Fisheries Service
d- FDA

A

d- FDA

53
Q

The interstate shipping of shellfish is monitored by the:

a- DHHS
b- USDA
c- Dept of Commerce
d- FDA

A

d- FDA

54
Q

If the chlorine solution in the dishmachine is not working properly, the first action should be:

a- change to quarternary ammonia
b- check the concentration and temp of solution
c- use disposable dishes
d- change to an iodine solution

A

b- check the concentration and temp of solution

55
Q

If dishes are not cleaned properly in the dishmachine, the first thing to check is:

a- temperature of various cycles
b- number of items being serviced at one time
c- length of time between a meal and dishwashing
d- the number of employees assigned to the process

A

a- temperature of various cycles

56
Q

A #12 scoop was used to serve 600 servings of mashed potatoes instead of a #16 scoop. How many servings were they short?

a- 90
b- 25
c- 210
d- 156

A

d- 156

57
Q

The #12 scoop measures:

a- 1/4 cup
b- 1/2 cup
c- 1/3 cup
d- 1 cup

A

c- 1/3 cup

58
Q

If an employee is not performing well, the first thing to do is check the:

a- job description
b- job specification
c- job analysis
d- work schedule

A

a- job description

59
Q

PERT is a tool that will help you:

a- control large projects and calculate the time needed to get the job done
b- assign workers to various tasks
c- determine productivity levels
d- determine the average check

A

a- control large projects and calculate the time needed to get the job done (PERT = program evaluation and review technique)

60
Q

Which is an example of an indirect cost?

a- fringe benefits
b- travel costs
c- food
d- china

A

a- fringe benefits

61
Q

The most appropriate temperature for a sanitizing solution is:

a- 50F
b- 79F
c- 90F
d- 140F

A

b- 79F

62
Q

You are a supervising Dietitian and are very satisfied with one of your Diet Aides who works very hard. One year after hiring her, you realize the information on her application wasnt true. What should you do?

a- say nothing and ignore it
b- discuss it with her one on one in the office
c- inform human resources about the situation
d- fire her

A

b- discuss it with her one on one in the office

63
Q

A food delivery arrived during trayline service. What should the Dietitian do?

a- ask the driver to wait
b- ask the driver to verify the shipment and sign the invoice
c- direct the available security guard to verify the shipment
d- stop the trayline service and receive the delivery

A

a- ask the driver to wait

64
Q

The FDA is responsible for:

a- pesticide residue tolerance levels
b- standard of fill, assuring meat wholesomeness, nutrition labels
c- grading of meat
d- standard of identity, nutrition labels, imitation foods

A

d- standard of identity, nutrition labels, imitation foods

65
Q

A Director from another department sends you an email regarding construction. This is an example of what kind of communication?

a- horizontal
b- downward
c- straight
d- informal

A

a- horizontal

66
Q

The cafeteria serves lunch from 11am - 230pm with a seat turnover of 1.5/hour. They need to seat 250 customers. How many chairs do they need?

a- 48
b- 56
c- 72
d- 125

A

a- 48 (48 x 1.5 x 3.5)

67
Q

A $240 income was generated selling 40 pieces of fish with a raw food cost of $2.00 each. What is the % food cost?

a- 33%
b- 40%
c- 20%
d- 10%

A

a- 33%

68
Q

Formularies are descriptions of:

a- approved treatment regimens
b- pharmacy drug specifications
c- capital budget items
d- semi-variable costs

A

a- approved treatment regimens

69
Q

The Family and Medical Leave Act guarantees:

a- equivalent position with equal benefits and pay status
b- same position you held before you left
c- first open position after you return
d- similar position in a different division

A

a- equivalent position with equal benefits and pay status

70
Q

You are planning the budget for next year. Labor costs will increase 10%, food costs by 5%, and operating costs by 2%. Sales this year totaled 1,000,000. Labor costs were 40% of income and operating costs were 20%. What is the projected budget?

a- 1064000
b- 1640000
c- 1840000
d- 1170000

A

a- 1064000

71
Q

You recently interviewed a top candidate for an administrative position, and are about to offer him the job. You then learn that he is planning on adopting a child. What should you do?

a- hire him
b- confront him about the possibility
c- do not hire him
d- wait two weeks to see if he adopts the child

A

a- hire him

72
Q

Processed chopped lettuce costs $0.69/lb. Whole-head lettuce costs $16.49/50lb case. If the head lettuce can be processed in two hours at $5.25/hr for labor, what is the relative value of processed and head lettuce if the yield is 75%?

a- 0.69 processed, 0.72 head lettuce
b- 0.69 processed, 0.89 head lettuce
c- 0.72 processed, 0.69 head lettuce
d- 0.72 processed, 0.89 head lettuce

A

a- 0.69 processed, 0.72 head lettuce

50lb x .75 yield = 37.5, 16.49 / 37.5 = 0.43. 10.50 for labor / 37.5 + 0.43 = 0.72

73
Q

How many actual relief employees are needed to cover 20 full time employees?

a- 12
b- 15
c- 11
d- 8

A

c- 11 (20 x 0.55 = 11. 0.55 is number to determine actual relief employees)

74
Q

Based on an 8 hour day, the number of hours worked was 55,267 per year. The total number of hours paid was 59,995 per year. Calculate productive FTEs.

a- 2.27
b- 18.90
c- 26.60
d- 28.80

A

c- 26.60 (hours worked, not hours paid / FTE hours in 1 year)

75
Q

Which of the following formulas is used to determine a meal equivalent in a commercial operation?

a- average of a prototype menu
b- average dollars spent per patron over 1 week
c- total sales divided by budgeted cost per meal
d- total revenues for a specific period divided by the cost of a prototype meal

A

d- total revenues for a specific period divided by the cost of a prototype meal

76
Q

The kitchen layout below is characteristic of what foodservice system?
Deck ovens, range, Tilting Skillet, Refrigerator,
Freezer, Preparation counter, Bulk hot and cold carts

a- commissary
b- conventional
c- ready prepared
d- assembly serve

A

a- commissary

77
Q

The kitchen layout below is characteristic of what foodservice system?
Deck ovens, range, tilting skillet, refrigerator, freezer, prep counter, meal assembly, delivery carts

a- commissary
b- conventional
c- ready prepared
d- assembly serve

A

b- conventional

78
Q

The kitchen layout below is characteristic of what foodservice system?
refrigerator, freezer, steamers, ovens, microwave, meal assembly, delivery carts

a- commissary
b- conventional
c- ready prepared
d- assembly serve

A

d- assembly serve

79
Q

Which of the following has the quickest onset of food-borne illness?

a- staphylococcus aureus
b- clostridium botulinum
c- clostridium perfringens
d- campylobacter jejuni

A

a- staphylococcus aureus

80
Q

The profitability of a coffee shop may be determined by calculating the ratio of profit to:

a- sales
b- labor costs
c- liabilities
d- indirect costs

A

a- sales

81
Q

Dishes are greasy when unloaded from the dishmachine. What should you check first?

a- wash temp
b- rinse temp
c- amount of detergent
d- amount of rinse agent

A

a- wash temp

82
Q

Which of the following strategies is most likely to increase revenue?

Sales - low: pot roast, beef taco
high: bbq ribs, beef stew
Contribution margin - low: pot roast, bbq ribs
high: beef tacos, beef stew

a- replace beef tacos
b- replace beef stew
c- offer pot roast more often
d- replace pot roast

A

d- replace pot roast

83
Q

Which method of buying includes contacting several vendors to obtain price quotes and placing orders?

a- prime vendor
b- informal
c- formal
d- contract

A

b- informal

84
Q

To determine how profitable a department has been, determine the profit margin, which is:

a- ratio of income to revenue
b- ratio of costs to income
c- ratio of overhead to sales
d- ratio of profit to sales

A

d- ratio of profit to sales

85
Q

A catered lunch is cancelled after the food has been prepared. What should you do?

a- sell meals in cafeteria at break even price
b- give meals to kitchen/cafe employees
c- incorporate the items into next meal service
d- discard the items

A

a- sell meals in cafeteria at break even price

86
Q

The raw food cost of an item is $1.12 per serving. What is the hidden cost?

a- 0.10
b- 0.07
c- 0.13
d- 0.11

A

d- 0.11 (why?)

87
Q

Which would be a sentinel event?

a- NPO patient receiving a regular tray
b- low sodium patient receiving a regular tray
c- weight reduction patient receiving a regular tray
d- high potassium patient receiving a regular tray

A

a- NPO patient receiving a regular tray (sentinel event = unanticipated event which can result in death or injury)

88
Q

Which would be a sentinel event?

a- a meat slicer left with blade unguarded
b- a wet floor near dishmachine
c- an unclean can opener
d- MSDS sheets not posted

A

b- a wet floor near dishmachine

89
Q

An employee consistently calls in sick the day before a holiday. His supervisor should:

a- discuss this with other managers
b- telephone the employee to verify illness
c- schedule a counseling session with him
d- file a letter of concern with the employee relations department

A

c- schedule a counseling session with him

90
Q

According to HACCP, which would be the recommendation when preparing spaghetti and sauce?

a- divide the prepared sauce into several small pans before chilling
b- rinse spaghetti in cold water before mixing with sauce
c- cook the meat thoroughly before mixing with sauce
d- stir occasionally throughout holding time

A

a- divide the prepared sauce into several small pans before chilling

91
Q

Primary considerations in the purchase of foodservice equipment are:

a- cost and performance
b- safety and versatility
c- safety and performance
d- cleanability and versatility

A

a- cost and performance

92
Q

Which of the following is the least valuable in a specification?

a- grade and brand
b- quality tolerance limits
c- count per container or number per pound
d- the unit on which price will be based

A

b- quality tolerance limits

93
Q

When a supervisor says to a subordinate “Do it because I am asking you to, im the boss,” they are using what type of power?

a- position
b- referent
c- personal
d- incumbent

A

a- position

94
Q

Which of the following tools would be best in determining consumption of vegetables in a high school?

a- 24 hour recall
b- plate waste studies
c- conduct focus groups with students
d- track school cafeteria sales records

A

b- plate waste studies

95
Q

Cost effectiveness analysis is used to:

a- compare two or more alternatives to achieve same objective
b- evaluate direct, indirect benefits
c- place a dollar amount on the outcome of the procedure
d- calculate a profit margin

A

a- compare two or more alternatives to achieve same objective

96
Q

A manager asks for input and advice from several employees on a situation. He then makes a decision which may or may not reflect the input provided. He is using what leadership decision making style?

a- democratic
b- autocratic
c- group
d- consultative

A

d- consultative

97
Q

The primary goal of outcomes research in a health care setting is to:

a- decrease healthcare costs
b- increase cost effectiveness
c- improve quality of services offered
d- give the facility a competitive advantage

A

c- improve quality of services offered

98
Q

The food service director who wants to hire a dietitian should first:

a- publish a job listing in Journal of ADA
b- screen potential applicants to determine who has RD credentials
c- develop a job description and specification
d- review dietitians resumes on file

A

c- develop a job description and specification

99
Q

Which of the following is an outcome indicator?

a- freezer temp are recorded daily
b- customers are satisfied with meals
c- tube feeding bags and sets are changed every 24 hours
d- food allergies are documented in the medical record

A

b- customers are satisfied with meals

Inman RD Exam Domain 3-4 (3 decks)

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