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Jean Inman, Domain III & IV exam questions and answers.
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Jean Inman, Domain III & IV exam questions and answers.
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Jean Inman, Domain III& IV exam questions
and answers
temperature range recommended for dairy refrigerator - answer 36-
40'F
School Breakfast and School Lunch programs together provide ___ of
RDA's daily requirements - answer 1/2
RD ordering canned goods is assured of reliable product if they -
answer conduct a can cutting analysis
piece of food service equipment may be restricted by a local law -
answer garbage disposal
gas released from fire - answer carbon monoxide
if you worked overtime and did not get paid, which labor law would
help your claim? - answer Fair Labor Standards Act
female is hired and does not receive the same pay as a male in the
same position, she can seek help from - answer Equal Pay Act
what is the labor turn over rate if 6 employees in a department of
55 were terminated and replaced? - answer 11%
6 term & replaced / 55 total = 10.9*100= 11%
,what is the food cost percentage if the cost of food is $325 and the
income is $865? - answer 37.6%
cost/income= FCP
$325/$865= 37.6%
if a union member repeatedly arrives late, you should - answer
report him to management
method of food service is used when one school delivers meals to
another - answer commissary- satellite
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:
- answer send the employee home until the cut has healed
if an employee works 5 days each week, how many regular
employees can be covered by one relief employee? - answer 2.5
covered
5/2=2.5
how much hamburger will it take to make 300 three ounce patties
with 20% shrinkage? - answer 70.3#
20% use 80% or 0.8
3oz/0.8= 3.75oz
3.75oz*300= 1125oz /16oz= 70.3#
food service operates with a 35% food cost, if a menu has a raw
food cost of $1.25, and it takes an employee 45 min at $6.00 an
hour to prepare, what is the traditional selling price? - answer $3.57
*ignore employee labor cost and time
,raw food cost/food cost percent
$1.25/0.35=$3.57
an 8# roast beef costs $2.79/#. the edible portion is 65%. what is
the AP price of the roast? - answer $22.32
*ignore edible portion for this question
8# * $2.79= $22.32
the FDA:
I -inspects meat, poultry, egg, fish
II -inspects factories
III -enforces the Food, Drug and Cosmetic Act
IV -monitors interstate shipping of shellfish - answer II, III, IV
find the cost per meal if you serve 120,000 meals, spend $46,000 in
food purchases and $1,250 worth of food was removed from
inventory. - answer $0.39 cost per meal
meals served 120,000
food purchased $46,000
out of inventory $1,250
46000+1250=47250/120,000 = 0.394
how many meals were served per labor minute if 34 FTE produced
3800 meals in one 40 hour week? - answer 0.05 meal/min
34FTE * 40hr= 1360 hours work produced
3800 meals / 1360 hr= 2.79 meals per hour/60 min = 0.0467 meals
per minute
management functions should require the greatest allotment of
time by a production manager - answer directing and controling
, a cafeteria seats 80 customers. lunch runs from 11:15AM-1PM. turn
over is 2.5 customers /hr. how many can be served during those
hours? - answer 350 customers
11:15-1:00 = 1.75
80*2.5=200 * 1.75 hours open = 350
you have been promoted to a top management position. what
adjustment om skills is needed? - answer technical skills decrease,
conceptual skills increase
beef stew has been unrefrigerated for 4 hours after preparation.
you should - answer discard it
type of power that is ineffective in motivating behavioral change
and may create resistance - answer coercive
a business pays 4% of its income as rent ($1,200), 70% towards
labor and food costs, and $2,500 towards other monthly expenses.
how much profit dies this business make per month? - answer
$5,300
Total Income = $1200 rent paid * 100/4 = $30000
Labor and Food Cost = 70/100 x $30,000 = $21000
$1200 + $21000 + $2500 = $24700
$30000 - $24700 = $5300
when determining the labor turnover rate in one period look at the
number of - answer employees at the end of the period and the
number of new employees
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