Domain 3 Flashcards
1
Q
What temp range is recommended for dairy refrigerator
A
36-40
2
Q
Which piece of food service equipment is the least energy efficient
A
deck oven
3
Q
A Dietitian ordering canned goods can be assured of a reliable product if they
A
conduct a can cutting analysis
4
Q
Which piece of food service equipment may be restricted by a local law
A
Garbage disposal
5
Q
What gas is released from a fire
A
carbon monoxide
6
Q
If you worked overtime and did not get paid, which labor law would help your claim
A
Fair Labor Standard act
7
Q
If a female is hired and does not receive equal pay, she can get help from
A
The equal pay act
8
Q
What is the labor turnover rate if 6 employees in a department of 55 were terminated and replaced
A
11%
9
Q
What is the food cost percentage if the cost of foods is $325 and the income is $865
A
38%
10
Q
If a union member repeatedly arrives late, you should
A
report him to management
11
Q
What method of food service is used when one school delivers meals to another
A
commissary satellite
12
Q
An outbreak of food borne illness and discover one of your employees has a cut on their finger, what do you do
A
send the employee home until the cut has healed
13
Q
If an employee works 5 days each week, how many regular employees can be covered by one relief employee
A
2 1/2
14
Q
How much hamburger will it take to make 300- 3oz patties w/ 20% shrinkage
A
70lbs
15
Q
A foodservice operates w/ 35% food cost; if a menu item has a raw food cost of $1.25 and it takes an employee 45 mins at $6 an hour to prep; what is the traditional selling price
A
$3.58
16
Q
An 8lb roast beef costs $2.79/lb; the edible portion is 65%; what is the AP price of the roast
A
$22.32
17
Q
The FDA will (3)
A
inspect factories, enforces the food, drug, cosmetic act and monitors interstate shipping of shellfish
18
Q
Find the cost per meal if you serve 120,000 meals, spend 46000 in food purchases and 1250 worth of food was removed from the inventory
A
$.39
19
Q
How many meals were served per labor minute if 34 FTE produced 3800 meals in one 40 hour week
A
.05
20
Q
Which management functions should require the greatest allotment of time by a production manager
A
directing and controlling
21
Q
A cafeteria seats 80 customers, lunch runs from 11:15AM to 1PM. Turnover is 2.5 customers/hour. How many can be served during those hours.
A
350
22
Q
You have been promoted to a top manager position. What adjustments in skills is needed
A
technical skills decrease, conceptual skills increase
23
Q
beef stew has been unrefrigerated for 4 hours after preparation. what should you do
A
discard the stew
24
Q
Which type of power is ineffective in motivating behavioral change and may create resistance
A
coercive
25
A business pays 4%of it's income as rent (1200) and 70% towards labor and food costs, and 2500 towards other monthly expenses. How much profit does this business make per month
5300
26
When determining the labor turnover rate in one period, look at the number of
employees at the end of the period and the number of new employees
27
The nutritional label on food utilizes the DRI's which replace the old:
USRDA's
28
Using scientific approach to managment, what can happen
decreased labor minutes per usual
29
Where should a hand washing sink be located
near the food preparation area
30
What food service system is least likely to have microbial contamination
assembly serve
31
What can an employer do regarding an employee who wishes to join the union
tell him about union dues
32
Name of a paid employee who represents other union workers
shop steward
33
Which oven is the most energy efficient
convection oven
34
Manager sees ice cream machine is not working and decides to throw it away and replace the item; manager is demonstrating
autocratic leadership
35
Which food service systems has the lowest labor costs
convenience
36
Two supervisors to one employee is a sign of
poor management
37
How does a new supervisor gain respect
communicate regularly w/ them to keep them informed
38
What is considered a hazardous situation
An employee washing floors during rush hour
39
What type of leadership style is shown w/ a circular organizational chart
participative
40
When can a citizen have impact on a bill
when the bill is in public hearings
41
Store frozen fruits and vegetables at
0 to -10
42
In a hospital w/ 300 patients, it takes 14 minutes to prepare one meal, how many FTE's are needed per week
37
43
If a food service reconstitutes frozen food that is made on site, what type of production system is it
cook-freeze
44
What is an example of line authority
an admin dietitian for an outpatient department
45
What term relates to scientific managment
physical
46
work simplification studies
decrease costs and increase productivity
47
Managment's basic function is
planning
48
policies are
guides that define the scope of permissible activity
49
the organizational chart
shows the employee how he fits into the organization
50
What is not shown on an organizational chart
the degree of authority and informal relationship
51
a job description
can be used for employees appraisal
52
A job breakdown
lists what steps to do and how to do them
53
a work schedule
lists both tasks and time
54
in making decision, take the following steps
recognize and analyze the problem, gather data
55
Responsibility, recognition by management, and participation in decision making are all considered true motivators by
Herzberg
56
Being well treated by supervisors, being given special attention, and the importance of breaks in creasing productivity, are all considered motivators by
Mayo
57
Quality circle are useful in
increasing productivity
58
The Y Theory of management is
democratic
59
A scale drawing of an area showing the path of a worker during process is
a flow diagram
60
a graphic representation of the separate steps in a procedure using symbols is
a process chart
61
the number of work movements between pieces of equipment is indicated on
a cross chart
62
the best use of performance appraisals is
to improve performance
63
OSHA's responsibilities do not include
developing a better safety program for the facility
64
What procedure is binding and can't be changed
arbitration
65
What is a hearing between labor and management during an impasse to aid in settling disputes
arbitration
66
how many quarts of batter are needed to make 144 muffins using a #12 scoop
12
67
If you open sealed bids and place the order w/ the lowest bid you are using which buying method
formal, competitive bid
68
A written record of items ordered w/ quantities and specifications is a
purchase requisition
69
When goods are received, the delivery slip included is
an invoice
70
which food items require the highest humidity
fruits/vegetables
71
The main reason for keeping an inventory is
to determine when and how much to reorder
72
Large volume purchasing, centralized production, service areas in separate facilities are features of
the commissary system
73
a blast freezer and rethermalization are part of the
ready prepared system
74
gauge refers to
thickness
75
Functions of BHA and BHT
to prevent lipid oxidation
76
what function is served by glycerol monostearate
acts as a humectant
77
Why should a manager not allow employees to wear long jewelry in the kitchen
employee safety and sanitation
78
An example of self actualization is
asking for additional training
79
in the past 5-10 years, foodservice costs have risen d/t increase of
labor costs
80
a flexible monthly budget would be recommended for a hospital which
is planning to close some of its wings for renovation for three months
81
Department has 6.5 FTE dietitians at 20 an hour, how much salary is that per week
5200
82
what is the least time efficient way for a dietitian to evaluate a new piece of equipment for purchase
attend food service trade fairs
83
What is the first thing you should do if an employee frequently comes to work w/o uniform
find out why
84
What would you do if an employee does not wash pots as required
reeducate her as to proper procedures and provide follow up
85
what would add bulk to frozen yogurt
microcystalline cellulose
86
when meat is irradiated, the best flavor comes from
meat that has been frozen
87
a food service worker confides in you he's HIV positive, what should you say
assure him that confidentiality will be respected
88
An non-directed interview provides
more information than a directed interview
89
To increase the number of patrons served in the cafeteria during the lunch meal
use the scramble system
90
An example of productivity managment
labor minutes per day
91
Why are open ended questions better during an interview
they provide more info
92
WHen preparing a budget, which management function is involved
controlling
93
Operation costs include (3)
utilities, cleaning, services (not labor!)
94
What item can appear in capital budget
food service equipment
95
what can you do if your company denies you the right to organize and form a labor union
file a claim w/ the NLRB
96
In work simpflication, what tool is helpful
flow chart
97
What additive improves crispness in vegetables
calcium
98
If implementing a program costs $3 for each pt and the return is $6 per pt; the cost/benefit ratio is
1:2
99
The proper portion size of a dessert item is 1/3 cup. which scoop is that
#12
100
The human relations theory of management stresses
employees needs
101
what is the lowest acceptable temp while serving
140
102
WHat is used to analyze trayline accuracy
process control chart
103
Equipment purchases depend on
the menu
104
Quality standards for fruits assure you of
specifications of minimum quality characteristics
105
Productivity is measured by
the number of portions served per hour
106
What is a formal study to verify that documentation and processes have been followed
an auit
107
unions usually advance employees based on
seniority
108
a hospital administrator would be most concerned w/
the increase of pt's length of stay
109
spaghetti sauce prepared on Monday is to be served on Wednesday, what should be recommende
store the sauce in shallow pans in the refridgerator
110
Theory Z is based on the following premise
mutual worker employer loyalty
111
What group is responsible for nutritional labeling
FDA
112
Freezing will
inhibit bacterial growth
113
What method is used when you log in and out movement from the storeroom
perpetual inventory
114
What job would you not give to a Consultant Dietitian
Supervision of dietary employees
115
Before adding new items to the menu
give samples to a few pts and ask for their comments
116
The major function of management is
planning
117
Previously cooked foods but be reheated to 165 for 15 seconds within
2 hours
118
The ouchi Theory z management theory states that
employee involvement is the key to productivity
119
A foodservice director uses a 4month moveable average to determine how many chicken breasts are needed for August given the number served in April, May and June and July. How would they forecast the need for September
add august and delete april
120
An employee voted in by the union who works to settle grievances while on paid time is the
shop steward
121
Which law sets the minimum wage
the Fair Labor Standards Act
122
The span of control refers to the number of
employees under the direction of one person
123
The line type of organizational chart shows
a direct flow of authority from top to bottom
124
The employee turnover rate refers to
employees terminated and replaced divided by the total of positions
125
Best way to maximize meat storage?
vacuum packaged in oxygen permeable film
126
Adulterated food is regulated by the
FDA under the Food, drug, cosmetic act
127
An employee evaluation should be given
in a quiet place w/ privacy
128
A viscosimeter measures
consistency
129
Approximately how many patient trays per minute must a centralized tray assembly unit produce in order to serve 400 patients during 90 minutes
4.5
130
How do you convince Administration that a former nutrition program should be reinstated
show how those who attended have an overall less hospital admissions
131
Costs which are proportionately responsive to change in volume are
variable
132
The width of a main kitchen aisle should be
60''
133
Why are mono and di-glycerides added to the shortening used in cakes
emulsifers
134
how wide should an aisle be for two people with a mobile cart to move through
50''
135
What process results in creative, prioritized decision making
the nominal group technique
136
If you are working on a cost benefit analysis you would
record the number of hours the dietitian spent providing nutrition education
137
DRG's allow $1600 for an appendectomy w/ a 4 day stay; the pt is released in 3 days- the hospital will receive
1600
138
if there is an increase in input and output, productivity will
remain constant
139
The foodservice supervisor should carefully monitor a cook-chill production b/c of concerns about
food safety
140
management by objectives refers to a management process which employs
precise, measurable objectives
141
a useful application of counting FTE's is in planning
the budget for wages
142
the report presenting the financial condition of an organization as of a particular date is a
balance sheet
143
The max number of calories per serving in a product labeled "low calorie" is
40
144
5lbs of pressure creates a temperature that is _____ the boiling point of water
greater than
145
What is the chemical composition of a class ABC fire extinguisher
dry inert chemicals under pressure
146
when cleaning ____ use chlorine or quaternary ammonia
countertops
147
Underwriters Laboratory does which of the following
checks safety of electrical equipment
148
propionate is used in foods to
increase shelf life by inhibiting mold
149
A supervising dietitian who wishes to delegate specific responsibilities should first
establish expected outcomes
150
What work center design discourages through traffic
U shaped
151
When trying to cut down on the number of employees on a tray assembly line, evaluate the
number of work stations
152
The efficiency of a foodservice employee is increased if the work center is designed to allow the employee to
use two hands
153
to reduce the budget, first look at
variable costs
154
The national sanitation Foundation standard for equipment construction that is most related to microbiological food safety requires that
surfaces do not have open seams or cracks
155
the cleanliness of on-line steam is not an issue when purchasing a
steam jacketed kettle
156
You are preparing dinner for a 500 bed facility, the menu includes roast beef, mashed potatoes, and carrots. which equipment is best suited for this task
deck ovens and pressure steamers
157
Meat loaf has been left out for 5hrs, should you serve it
no b.c the risk of stapylococcus
158
What would be the best tool for rating foods in a pediatric hospital
facial hedonic scale
159
In interstate shipping of shellfish is monitored by the
FDA
160
Where should a class B fire extinguisher be placed
near the range
161
On your meal rounds you notice that elderly patients are not being fed properly, what is a solution
speak w/ the director of nursing
162
the kitchen floor will be changed, what do you recommend between
- asphalt
- terrazzo
- concrete
- clay
clay
163
how many minutes are needed to sanitize dishes when washing by hand using chlorine
1
164
What law guarantees workers the right to organize and join labor unions
National Labor Relations Act
165
What is the major reason for installing automated equipment
rising labor costs
166
THe primary reason for portion control in food service is
cost control
167
You teach food service workers about pot washing temps. How do you know if the workers are following the rules
test the water temps and frequent inteverals
168
In order to influence a legislator one day before a vote, the dietitian should
telephone the legislator
169
A press conference announcing your new business is
media promtion
170
If you increase the size of the kitchen, what effect will there be on worker efficiency
a decrease
171
a substitute is legally differentiated from another food by
nutrient content
172
the use of a sugar substitute is regulated by
FDA
173
What is a good method of food handling
defrost frozen food in the refrigerator
174
Appearance, taste, and texture are considered
quality control
175
You are involved in planning a prospectus, this is
planning guide for a kitchen
176
when does breakeven point increase
when costs increase
177
a food service manager who supervises 35 employees has a problem w/ discipline and increased absenteeism, why?
excessive span of control
178
What is the most important reason for a microwave oven in food service
saves time
179
If you purchase an oven for $10000, it is expected to last for 10 years, after which it can be sold for $3000, what is its depreciation cost year year
$700
180
What is not found in standardized recipe
mixing bowls, measuring spoons
181
In dry storage, the humidity should be
50-60%
182
The final step in a union dispute is
arbitration
183
A decision to feed patients in their rooms rather than in the cafeteria is based on
the philosophy of the instiution
184
The dishwater temps are as follows: pre-wash 140, wash 150, and rinse 200, you should
turn down the rinse temp
185
To find out about the new regulations developed by the FDA you would check
the Federal Register
186
at what temp should coffee and items such as thin soups be held for serving
180-190
187
40 entrees of fish cost $2.00 per serving, total sales for the fish came to $240.00. What was the food cost percentage
33%
188
which system is not labor efficient
conventional
189
methylene is added to some types of coffee to
decaffeinate it
190
Quality control is
proactive, focuses on the prevention of errors in food services
191
quality assurance is
a measurement of the quality of care provided to patients
192
How many FTE's can you hire w/ a weekly budget of $8640 if the salary is $12.00 per hour
18
193
How many 4oz servings can you get from 1 galloon of ice cream
32
194
How many servings are there in 10 galloons of ice cream using #16 scoop
640
195
How do you determine the average check in the cafeteria
divide total sales by the number of customers
196
What is the best way to prevent contamination of food
make employees wash hands frequently
197
a narrow span of management should be employed w/
newly hired employees
198
What is the most important in determining the space required for a food production unit in a new facility
market form of foods purchased
199
A foodservice is being converted from a conventional system to a ready prepared system, the dietitian should first consider the adequacy of the
low temperature storage capacity
200
Excess food soil in a dish machine wash tank will result in foam that interferes w/ satisfactory dishwashing, the most appropriate corrective action is to
pre-rinse dishes before washing
201
A 50 bed hospital has limited kitchen space for refrigeration, dry storage, and food production. The most appropriate type of menu is:
nonselective
202
If dishes come out of the dish machine w/ water spots:
add a drying agent to the rinse cycle
203
If the productivity goal for a pt tray assembly unit is 4 trays per minute, the unit should be able to assemble approx 350 trays in
1 hour and 30 mins
204
You a are asked to develop quality control guidelines for receiving purchased foods, the most important guideline would be
proper temps of the food received
205
A pan of augratin potatoes has been cooked to an endpoint temp of 140F. Serving is scheduled to begin in 10 mins, you should;
substitute mashed potatoes until the au gratin are done
206
a hospital food cafeteria that currently serves 500 meals at noon must increase service to 800 w/o adding food production staff, the best action would b
simplify the menu
207
The purpose of outcomes research is to
determine the most cost-effective way to solve a problem
208
the organized gathering of data and information for the purpose of analyzing a service for clients is
market research
209
A dietitian's documentation of work is an example of
accountability
210
Chicken has a popularity index of 45%; there are 380 total patients, 85% of whom are eating. How many will choose chicken
145
211
What should be included when preparing a budget
forecasting revenue
212
A baker makes a batch of cookies in 18 mins, what is the max number of batches he can make in 2 hours
6
213
a meat slicer should be cleaned ....
after each use
214
when switching from a conventional to convectional oven
decrease the temp by 25 degrees
215
What symbol extinguisher is best for a grease fire
square symbol
216
If the temp on the dishmachine rinse cycle is 135, you should
use paper product until the problem has been resolved
217
OSHA requires documentation on the use of
safety googles
218
You called a meeting at 9AM; and only 5 employees are on time, you should
start on time.
219
The minimum recommended temp for a chemical sanitizer is
75
220
Sugar and salt act as preservatives b/c they
provide unfavorable osmotic pressure
221
to sanitize, immerse dishes in a chemical solution for ___ minutes
1
222
This components is projected first during the budgeting process
revenue
223
The temp of a beef casserole drops below 140 within an hour, what should you do
return it to the oven to reheat it to a min of 165
224
If you are concerned that the receiver is not accurately checking incoming stock, you should begin w/
implement blind receiving
225
A foodservice uses hamburger patties at an average 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 drops to ___ cases
20
226
This kitchen layout will help prevent other employees from walking through the cook's work area
work aisles separate from traffic aisles
227
What type of menu would be appropriate for a new acute care facility with an expected length of stay of 2 days
7 days cycle
228
Hospitals use formularies to
obtain volume purchasing discounts
229
Organization regulates the irradiation of foods
FDA
230
The interstate shipping of shellfish is monitored by teh
FDA
231
If the chlorine solution in the dishmachine is not working properly, the first action should be
check the concentration and temp of the solution
232
If dishes are not cleaned properly in the dishmachine, the first thing to check is
the temp of the various cycles
233
A #12 scoop was used to serve 600 servings of mashed potatoes instead of a #16 scoop. How many servings were they short
156
234
The #12 scoop measures
1/3 cup
235
if an employee is not performing well, the first thing to do is to check the
job description
236
PERT is a tool that will help you
control large projects and calculate the time needed to get the job done
237
An example of an indirect cost
fringe benefits
238
You are very impressed with one of the aides, but find out her resume was a lie. what do you do
discuss it with them in private
239
Food delivery truck arrives during trayline; what do you do
ask the driver to wait
240
FDA is responsible for
standard of identity, nutrition labels, imitation foods
241
a director form another department sends you an email regarding construction, this an example of what kind of communication
horizontal
242
Cafeteria serves lunch from 11am-2:30PM w/ a seat turnover rate of 1.5/hr. They need to seat 250 customers. how many chairs are needed?
48
243
a $240 income was generated selling 40 pieces of fish w/ a raw food cost of $2 each; what is the % food cost
33%
244
Formularies are descriptions of
approved treatment regimens
245
FMLA guarantees
an equivalent position w/ equal benefits and pay status
246
Processed chopped lettuce costs $.69/lb; whole head lettuce costs 16.49/50lbs. if the head lettuce can be processed in two hours at 5.25/hr for labor, what is the price of each if the head yields 75%
.69 processed; .72 head
247
How many actual relief employees are needed to cover 20 full time employees
11
248
What formulas is used to determine a meal equivalent in a commercial operation
total revenue for a specific period divided by the cost of a prototype meal
249
This kitchen characteristics describes this type of service:
| refrigerator, freezer, steamers, ovens, microwave, meal assembly, delivery carts
Assembly-serve
250
What has the quickest onset of food borne illness
staphylococcus aureus
251
The profitability of a coffee shop may be determined by calculating the ratio of profit to:
sales
252
Dishes are greasy when unloaded from the dishmachine. What should you check first
wash temp
253
What method of buying includes contacting several vendors to obtain prices quotes and placing orders
informal
254
To determine how profitable a department has been, determine the profit margin which is
ratio of profit to sales
255
a catered lunch is cancelled and after the food has been prepared, what should you do
sell the meals in the cafeteria at a break even point
256
what would be a sentinel event
an NPO pt receiving a regular tray
257
An employee consistently calls in sick the day before a holiday, his sup should
schedule a counseling session w/ him
258
What would be a recommendation in storing pasta sauce
store in several small pans before chilling
259
Primary considerations in purchase of foodservice equipment is
cost and performance
260
What is the least valuable in a specification
quality tolerance limits
261
when a sup says "do it because I said so" they are showing this type of power
position
262
What would be a good tool in conducting school consumption of veggies
plate waste
263
Cost effectiveness analysis is used to
compare two or more alternatives to achieve the same objectives
264
a manager asks advice from employees to make a decision, this is considered ___ decision making
consulatative
265
The primary goal of outcomes research in a health care setting is to
improve the quality of services offered
266
The food service director who wants to hire a dietitian should first
develop a job description and specification for the position
267
What is an outcome indicator
customers are satisfied with the meals
