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Inman All Domain Test > Questions 1-100 > Flashcards

Questions 1-100 Flashcards

1
Q

What temperature range is recommended for a dairy refrigerator?

a- 28-32F
b- 36-40F
c- 45-50F
d- 55-60F

A

b- 36-40F

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2
Q

Which piece of food service equipment is the least energy efficient?

a- convection oven
b- deck oven
c- steam jacketed kettle
d- rotary oven

A

b- deck oven

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3
Q

A Dietitian ordering canned goods can be assured of a reliable product if they:

a- buy directly from the manufacturer
b- accept the most reasonable bid
c- conduct a can cutting analysis
d- buy the same brand, grade, size as last time

A

c- conduct a can cutting analysis

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4
Q

Which piece of food service equipment may be restricted by a local law?

a- toaster
b- steam jacketed kettle
c- convection oven
d- garbage disposal

A

d- garbage disposal

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5
Q

What gas is released from a fire?

a- helium
b- hydrogen
c- carbon dioxide
d- carbon monoxide

A

d- carbon monoxide

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6
Q

If you worked overtime and did not get paid, which labor law would help your claim?

a- Equal Opportunity Act
b- Fair Labor Standards Act
c- Equal Pay Act
d- Civil Rights Act

A

b- Fair Labor Standards Act

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7
Q

If a female is hired and does not receive the same pay as a male in the same position, she can seek help from:

a- Equal Opportunity Act
b- Fair Labor Standards Act
c- Equal Pay Act
d- Fair Wage Act

A

c- Equal Pay Act

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8
Q

What is the labor turnover rate if 6 employees in a department of 55 were terminated and replaced?

a- 12%
b- 10%
c- 9%
d- 11%

A

d- 11%

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9
Q

What is the food cost percentage if the cost of food is $325 and the income is $865?

a- 38%
b- 36%
c- 34%
d- 32%

A

a- 38%

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10
Q

If a union member repeatedly arrives late, you should:

a- fire him
b- report him to management
c- say nothing but make a note of it
d- forget it

A

b- report him to management

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11
Q

What method of food service is used when one school delivers meals to another?

a- ready prepared
b- commissary satellite
c- assembly serve
d- cook chill

A

b- commissary satellite

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12
Q

After an outbreak of food-borne illness in the cafeteria, you discover one of your employees has an infected cut on his finger. You should:

a- call the state public health office to investigate
b- have the lab culture the kitchen
c- fire the employee
d- send the employee home until the cut has healed

A

d- send the employee home until the cut has healed

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13
Q

If an employee works 5 days each week, how many regular employees can be covered by one relief employee?

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

A

c - 2 1/2 (find this one out)

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14
Q

How much hamburger will it take to make 300 3 oz patties with 20% shrinkage?

a- 52lb
b- 68lb
c- 90lb
d- 70lb

A

d- 70lb (do 3 / 80 x 100 x 300 / 16)

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15
Q

A food service operates with a 35% food cost. If a menu item has a raw cost of 1.25 and takes an employee 45 minutes at $6 an hour to prepare, what is the traditional selling price?

a- 2.75
b- 3.25
c- 2.50
d- 3.58

A

d- 3.58 (prep time and cost does not count into food cost)

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16
Q

An 8lb roast beef costs 2.79/lb. The EP is 65%. What is the AP price of the roast?

a- 21.19
b- 22.00
c- 22.32
d- 23.04

A

c- 22.32 (AP = 2.79 x 8 lb, EP is irrelevant here)

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17
Q

The FDA:
I- inspects meat, poultry, fish, eggs
II- inspects factories
III- enforces the Food, Drug, and Cosmetic Act
IV- monitors interstate shipping of shellfish

a- I, II, III
b- III, IV
c- II, III, IV
d- I, III

A

c- II, III, IV

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18
Q

Find the cost per meal if you serve 120,000 meals, spend 46,000 in food purchases and 1250 worth of food was removed from inventory.

a- 0.39
b- 0.42
c- 0.37
d- 0.43

A

a- 0.39 (46000 + 1250 = x, x/120000)

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19
Q

How many meals were served per labor minute if 34 FTE produced 3800 meals in one 40 hour week?

a- 2.79
b- 0.05
c- 1.12
d- 0.25

A

b- 0.05 (3800/40 = x, x/60 = y, y/34 = 0.05)

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20
Q

Which management functions should require the greatest allotment of time by a production manager?

a- planning and organizing
b- organizing and directing
c- directing and controlling
d- organizing and controlling

A

c- directing and controlling (remember this)

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21
Q

A cafeteria seats 80 customers. Lunch runs from 11:15 am to 1:00 pm. Turnover is 2.5 customers/hour. How many can be served during those hours?

a- 125
b- 216
c- 350
d- 550

A

c- 350 (80 x 2.5 x 1.75)

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22
Q

You have been promoted to a top management position. What adjustment in skills is needed?

a- technical skills decrease, conceptual skills increase
b- conceptual skills decrease, technical and human skills increase
c- technical skills increase, conceptual skills decrease
d- technical skills decrease, conceptual and human skills increase

A

a- technical skills decrease, conceptual skills increase

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23
Q

Beef stew has been unrefrigerated for 4 hours after preparation. What should you do?

a- reheat it to 140F and refrigerate in shallow pan
b- discard the stew
c- reheat it to 165F and refrigerate it
d- refrigerate the stew in shallow pans

A

b- discard the stew

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24
Q

Which type of power is ineffective in motivating behavioral change and may create resistance?

a- referent
b- coercive
c- legitimate
d- expert

A

b- coercive

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25
Q

A business pays 4% of its income as rent ($1200), 70% towards labor and food costs, and $2500 towards other monthly expenses. How much profit does this business make per month?

a- 6000
b- 4200
c- 5300
d- 7200

A

c- 5300

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26
Q

When determining the labor turnover rate in one period look at the number of:

a- employees at beginning of period and number of new employees
b- employees at beginning of period and number who left
c- employees at end of period and number of new employees
d- number of employees at end of period and number who left

A

c- employees at end of period and number of new employees

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27
Q

The nutritional label on food utilizes the DRI’s which replace the old:

a- RDA’s
b- USRDA’s
c- USR’s
d- OSHA’s

A

b- USRDA’s

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28
Q

Using the scientific approach to management, which of the following would result?

a- decreased labor minutes per meal
b- decreased labor hours per week
c- increased labor minutes per meal
d- increased labor hour per week

A

a- decreased labor minutes per meal

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29
Q

Where should a hand washing sink be located?

a- near door entering kitchen
b- near dishroom
c- near cafeteria counter
d- near food prep area

A

d- near food prep area

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30
Q

Which food service system is least likely to have microbial contamination?

a- conventional
b- cook chill
c- cook freeze
d- assembly serve

A

d- assembly serve

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31
Q

What can an employer do regarding an employee who wishes to join the union?

a- prevent him from going to the union
b- talk to him against the union
c- tell him about union dues
d- tell him he may lose his job if he goes

A

c- tell him about union dues

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32
Q

Which of the following is a paid employee who represents other union workers?

a- mediator
b- department head
c- shop steward
d- bargaining agent

A

c- shop steward

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33
Q

Which oven is most energy efficient?

a- convection oven
b- rotary oven
c- deck oven
d- microwave oven

A

a- convection oven

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34
Q

The Dietitian finds that the ice cream freezer is not worker and everything melted. She throws it all out and substitutes another item for dessert. She is demonstrating what type of leadership?

a- autocratic
b- bureaucratic
c- democratic
d- participatory

A

a- autocratic

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35
Q

Which of the following food service systems has the lowest labor costs?

a- cook freeze
b- cook chill
c- convenience
d- conventional

A

c- convenience

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36
Q

Which of the following is poor management?

a- one supervisor for one employee
b- one supervisor for every two employees
c- one supervisor for entire department
d- two supervisors for one employee

A

d- two supervisors for one employee

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37
Q

How does a new supervisor gain respect?

a- show employee different ways to do the job
b- work with a different employee each day
c- communicate regularly with employees to keep them informed
d- smile a lot

A

c- communicate regularly with employees to keep them informed

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38
Q

Which is considered a hazardous situation?

a- a gauge on the coffee urn not working
b- an employee washing floor during rush hour
c- an employee cleaning grill with steel wool
d- an employee leaving freezer door ajar

A

b- an employee washing floor during rush hour

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39
Q

What type of leadership style is shown with a circular organizational chart?

a- democratic
b- autocratic
c- participative
d- bureaucratic

A

c- participative

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40
Q

When can a citizen have impact on a bill?

a- during debate in the senate
b- when the bill goes to committee
c- when the bill is in public hearings
d- during debate in the house

A

c- when the bill is in public hearings

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41
Q

If you were an employee and member of the union, and were involved in initial labor dispute talks, you would be called:

a- an arbitrator
b- a mediator
c- a shop steward
d- a union agent

A

c- a shop steward

42
Q

Store frozen fruits and vegetables at:

a- 0 to -10F
b- -10 to -20F
c- <32F
d- 0-10F

A

a- 0 to -10F

43
Q

In a hospital with 300 patients, it takes 14 minutes to prepare one meal. How many FTEs are needed per week?

a- 12
b- 37
c- 46
d- 10

A

b- 37 (300 x 3 meals per day = 900. 900 x 7 = 6300 meals per week. 6300 x 14 min/meal = 88200 total minutes / 60 = 1470 hours / 40 hours per FTE = 36.75)

44
Q

If a food service reconstitutes frozen food that is made on site, what type of production system is it?

a- convenience
b- conventional
c- satellite
d- cook freeze

A

d- cook freeze

45
Q

Which is an example of line authority?

a- part time consultant for WIC
b- consulting Dietitian for outpatient department
c- an administrative Dietitian in 600 bed hospital
d- consulting dietitian for a nursing home

A

c- an administrative Dietitian in 600 bed hospital

46
Q

Which term relates to scientific management?

a- psychological
b- intellectual
c- physical
d- sociological

A

c- physical

47
Q

Work simplification studies:

a- looks at job as a whole
b- increase worker responsibility
c- decrease costs and increase productivity
d- increase worker interest in the job

A

c- decrease costs and increase productivity

48
Q

Managements basic function is:

a- controlling
b- directing
c- planning
d- evaluating

A

c- planning

49
Q

Policies are:

a- predetermined goals of management
b- statements that provide direction and motivate
c- guides that define the scope of permissible activity
d- specific tasks to be performed

A

c- guides that define the scope of permissible activity

50
Q

The organizational chart:

a- is an organized list of duties
b- shows the employee how he fits into the organization
c- organizes departmental activities
d- evaluation tool for productivity

A

b- shows the employee how he fits into the organization

51
Q

What is not shown on an organizational chart?

a- relationships of positions to one another
b- degree of authority and informal relationships
c- advisory responsibilities
d- lines of communication

A

b- degree of authority and informal relationships

52
Q

A job description:

a- can be used for employee appraisal
b- studies and analyzes all aspects of the job
c- lists what steps to do and how to do them
d- lists time limits on all aspects of the job

A

a- can be used for employee appraisal

53
Q

A job breakdown:

a- can be used for employee appraisal
b- studies and analyzes all aspects of the job
c- lists what steps to do and how to do them
d- lists time limits on all aspects of the job

A

c- lists what steps to do and how to do them

54
Q

A work schedule:

a- lists both tasks and time
b- lists only tasks to be performed
c- is used for employee appraisal
d- studies all aspects of the job

A

a- lists both tasks and time

55
Q

In making decisions, take the following steps:

a- gather data, choose solution, take action, follow up
b- determine workable solutions, choose one, take action
c- choose solution, take action, follow up
d- recognize and analyze problem, gather data, choose solution, take action, follow up

A

d- recognize and analyze problem, gather data, choose solution, take action, follow up

56
Q

Responsibility, recognition by management, and participation in decision making are all considered true motivators by:

a- Herzberg
b- Taylor
c- Maslow
d- Likert

A

a- Herzberg

57
Q

Being well treated by supervisors, being given special attention, and the importance of breaks in increasing productivity, are all considered motivators by:

a- Herzberg
b- Mayo
c- Maslow
d- Macgregor

A

b- Mayo

58
Q

Quality circles are useful in:

a- employee evaluations
b- job selection and placement
c- policy development
d- increasing productivity

A

d- increasing productivity

59
Q

The Y theory of management is:

a- authoritarian
b- autocratic
c- based on managing tasks
d- democratic

A

d- democratic

60
Q

A scale drawing of an area showing the path of a worker during a process is:

a- a flow diagram
b- a process chart
c- an operation chart
d- a cross chart

A

a- a flow diagram

61
Q

A graphic representation of the separate steps in a procedure using symbols is:

a- a flow diagram
b- a process chart
c- an operation chart
d- a cross chart

A

b- a process chart

62
Q

The number of work movements between pieces of equipment is indicated on:

a- a flow diagram
b- a Gantt chart
c- a cross chart
d- Johari’s window

A

c- a cross chart

63
Q

The best use of performance appraisals i:

a- to improve performance
b- to motivate the employee
c- to weed out employees who perform poorly
d- to reward those who do well

A

a- to improve performance

64
Q

OSHA’s responsibilities do not include:

a- establishing minimum safety standards
b- inspecting facilities
c- examining records of occupational injuries
d- developing a better safety program for a facility

A

d- developing a better safety program for a facility

65
Q

What procedure is binding and cannot be changed?

a- arbitration
b- mediation
c- an injunction
d- collective bargaining

A

a- arbitration

66
Q

Which of the following is a hearing between labor and management during an impasse to aid in settling disputes?

a- arbitration
b- mediation
c- an injunction
d- collective bargaining

A

a- arbitration

67
Q

How many quarts of batter are needed to make 144 muffins using a #12 scoop?

a- 12
b- 16
c- 22
d- 6

A

a- 12 (scoop # = # of scoops to make a quart)

68
Q

If you open sealed bids and place the order with the lowest bid, you are using which buying method?

a- informal
b- open market
c- future contracts
d- formal, competitive bid

A

d- formal, competitive bid

69
Q

A written record of items ordered, with quantities and specifications is:

a- purchase requisition
b- standing order
c- invoice
d- receiving record

A

a- purchase requisition

70
Q

When goods are received, the delivery slip is included and is called:

a- invoice
b- standing order
c- receiving record
d- purchase requisition

A

a- invoice

71
Q

Which food items require the highest humidity?

a- meat
b- dairy
c- fruits, veg
d- poultry

A

c- fruits, veg

72
Q

The main reason for keeping an inventory is:

a- to plan next years budget
b- to prevent thievery
c- to see how well you follow budget
d- to determine when and how much to reordr

A

d- to determine when and how much to reordr

73
Q

Large volume purchasing, centralized production, service areas in separate facilities are features of:

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

A

a- commissary system

74
Q

A blast freezer and rethermalization are part of the:

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

A

b- ready prepared system

75
Q

Gauge refers to:

a- ply
b- finish
c- polish
d- thickness

A

d- thickness

76
Q

Which of the following foods are safe?

a- beef stew at 160
b- potato salad at 75
c- tuna casserole at 100
d- egg salad at 80

A

a- beef stew at 160

77
Q

Two of the listed ingredients on a frozen food label are BHA and BHT. What is their function?

a- flavor enhancer
b- emulsifier
c- prevent enzymatic oxidation
d- prevent lipid oxidation

A

d- prevent lipid oxidation (remember this!)

78
Q

What function is served by glycerol monostearate?

a- adds to taste of food
b- acts as an emulsifier
c- acts as an antioxidant
d- acts as a humectant

A

d- acts as a humectant (keeps things moist)

79
Q

Why should a manager not allow employees to wear long jewelry in the kitchen?

a- prevent showing off to others
b- sanitation considerations
c- possible theft
d- employee safety and sanitation

A

d- employee safety and sanitation

80
Q

An example of self-actualization is:

a- breathing unassisted
b- companionship
c- safety
d- asking for additional training

A

d- asking for additional training

81
Q

In the past 5-10 years, foodservice costs have risen due to increased:

a- food costs
b- labor costs
c- equipment costs
d- utility costs

A

b- labor costs

82
Q

A flexible monthly budget would be recommended for a hospital which:

a- expects no change in expense or revenue
b- expects to be at 90% occupancy
c- is planning to close some wings for renovation for 3 months
d- has less than 100 employees

A

c- is planning to close some wings for renovation for 3 months

83
Q

Your Nutrition Department has 6.5 FTE Dietitians at 20/hour. How much salary is that per week?

a- 5200
b- 3960
c- 4850
d- 6550

A

a- 5200

84
Q

Which is the least time efficient way for a Dietitian to evaluate a new piece of equipment for purchase?

a- read specifications provided by manufacturer
b- discuss with other Dietitians by phone
c- meet with company representatives
d- attend food service trade fairs

A

d- attend food service trade fairs

85
Q

What is the first thing you should do if an employee frequently comes to work without proper uniform?

a- fire him
b- written warning
c- find out why
d- give him a warning, fire him next time

A

c- find out why

86
Q

What would you do if an employee does not wash pots as required?

a- fire her
b- reeducate her as to proper procedures and follow up
c- take job away from her
d- discipline the employee

A

b- reeducate her as to proper procedures and follow up

87
Q

Which would add bulk to frozen yogurt?

a- carrageenan
b- carob gum
c- monoglycerides
d- microcrystalline cellulose

A

d- microcrystalline cellulose

88
Q

When meat is irradiated, the best flavor comes from:

a- meat that has been frozen
b- fresh meat
c- aged meat
d- young meat

A

a- meat that has been frozen (irradiation = treat with radiation)

89
Q

A food service worker confides in you that he has tested HIV positive. What should you do?

a- ask him to report to health clinic
b- instruct him to always wear gloves
c- reassign him to another area of the kitchen
d- assume him that confidentiality will be respected

A

d- assume him that confidentiality will be respected

90
Q

What is the popularity index for pot roast?
Pot roast - 70 servings, 1.50 food cost per serving
Chicken stew - 30, 0.75
Spaghetti - 40, 0.60

a- 40%
b- 50%
c- 60%
d- 70%

A

b- 50%

91
Q

If the above entrees had been served on Tuesday, how many servings of spaghetti will you need next Tuesday if you expect to serve 300 entrees?

a- 150
b- 63
c- 87
d- 101

A

c- 87 (determine popularity index and multiply by 300)

92
Q

A non-directed interview provides:

a- the same information on all applicants
b- a structured set of questions
c- the least amount of information
d- more info than a directed interview

A

d- more info than a directed interview

93
Q

To increase the number of patrons served in the cafeteria during lunch:

a- increase number of cafeteria employees
b- add second tray line
c- use scramble system
d- add another cashier

A

c- use scramble system

94
Q

Which of the following is an example of productivity management?

a- labor turnover rate
b- labor minutes per day
c- food cost percentage
d- edible portion cost

A

b- labor minutes per day (key = productivity)

95
Q

Why are open-ended questions better during an interview?

a- they provide same info on all applicants
b- there is less personal bias
c-they are less time consuming
d- they provide more info

A

d- they provide more info

96
Q

When preparing a budget, which management function is involved?

a- controlling
b- organizing
c- evaluating
d- projecting

A

a- controlling

97
Q

All of the following are operational costs except:

a- utilities
b- cleaning
c- labor costs
d- laundry service

A

c- labor costs

98
Q

Which item would appear in a capital budget?

a- food service equipment
b- food costs
c- labor costs
d- paper supplies

A

a- food service equipment

99
Q

What can you do if your company denies you the right to organize and form a labor union?

a- nothing
b- quickly form a union
c- change jobs
d- file a claim with the NLRB

A

d- file a claim with the NLRB

100
Q

In work simplification, which of the following tools is helpful?

a- labor turnover rate
b- flow chart
c- meals per labor minute
d- meals per labor hour

A

b- flow chart

Inman All Domain Test (8 decks)

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