Question 1

How many FTEs (full-time equivalents) are available in a foodservice facility that has ten 40-hour employees, fifteen 20-hour employees, and five 16-hour employees?

Accepted Answer

There are 19.7 FTEs in a foodservice facility with ten 40-hour employees, fifteen 20-hour employees, and five 16-hour employees, as calculated by the following formula:
# total hours worked by all employees = 40 hours/week
(10 x 40) + (15 x 20) + (5 x 16) = 40
19.7 FTEs

Question 2

A foodservice facility is interested in expanding its operation into private catering. What type of information is needed first in order to pursue this venture?

Accepted Answer

A foodservice facility that is interested in expanding its operation into catering would first need to look at past records of food and labor costs in order to determine the feasibility of the new project. Developing a catering menu with pricing and obtaining contact information for potential clients would be pursued after the viability of the project has been determined.

Question 3

A meal equivalent in a foodservice organization is:

Accepted Answer

A meal equivalent in a foodservice organization is a measure of productivity defines as total food sales divided by average meal cost. Meal equivalents are used to determine staffing needs.

Question 4

Calculate the cost per meal using the following information:
Value of January inventory = $24,850
Value of February inventory = $22,730
Cost of foods purchased during January = $43,575
Number of meals served during January = 96,400

Accepted Answer

The cost per meal is 47 cents, as calculated below:
January inventory - February inventory) +Cost of foods purchased =
Number of meals served during January
($24,850-$22,730) + $43,575 = 0.47 = 47 cents per meal
96,400

Question 5

Which of the following is an example of the final step in setting a labor dispute?

Accepted Answer

The final step in settling a labor dispute is arbitration, which is a legal hearing designed to find a binding solution to a problem. Arbitration is used as a last resort after mediation, the intervention of a neutral third party. The presentation of a written description of a grievance and discussion with a union steward and are steps which occur early in the bargaining process.

Question 6

A business plan should include which of the following?

Accepted Answer

A business plan should include a mission statement with goals and objectives. The mission statement provides a simple description of the organization's purpose.

Question 7

Disciplinary action against an employee should include:

Accepted Answer

Disciplinary action against an employee should include a comparison of the employee's performance with an organizational standard, and a written warning outlining the employee's violation. Disciplinary action is confidential and should never involve other employees.

Question 8

According to the Americans with Disabilities Act, which of the following is true?

Accepted Answer

According to the Americans with Disabilities Act, organizations with 15 or more employees must provide equitable accommodations to disabled individuals. Employers must discuss mandatory job functions with potential employees. Employers do not need to give preference to disabled individuals when hiring.

Question 9

The most common application of cost-effectiveness analysis in health care is:

Accepted Answer

The most common application of cost-effectiveness analysis in health care is to provide the best intervention to the greatest number of patients for the most reasonable price. Cost-effectiveness analysis always focuses on both the quality and financial feasibility of a product or service.

Question 10

During disaster planning a consulting RD be asked to participate in which of the following activities:

Accepted Answer

During disaster planning a consulting RD might be asked to help develop a list of all food vendors with delivery schedules, assess food inventory for adequacy, and prepare a checklist of food safety procedures. Registered dietitians need to be knowledgeable and competent in all areas related to food procurement, production, and delivery.

Quiz 2: Management