Rd foodservice - Study guides, Class notes & Summaries

EAT RIGHT PREP (RD EXAM #3), Questions and answers, verified./ *How food is distributed and served* **WHY** Commercial foodservice operations sell food as the primary activity and a profit is desired. A commercial buffet restaurant sells food for profit and the variety of food offered may be greater than the school nutrition program. Also, the speed of food distribution affects the style of service. - -*Commercial and onsite foodservice operations share many similarities in their subs...

RD EXAM: Set #2 Questions and Answers 100% Pass Which of the following financial terms represents current liabilities? A. Accrued expenses, depreciation B. Depreciation, retained earnings C. Retained earnings, accounts payable D. Accounts payable, accrued expenses - Answer- D. Accounts payable, accrued expenses A balance sheet provides a statement of an organization's assets (ie, current, fixed), liabilities (ie, current, long term), and owner's equity at a given time. Current liabili...

RD Foodservice Problems Exam Questions and Answers All Correct In a hospital with 300 patients, it takes 14 minutes to prepare one meal. How many FTEs are needed per week? - Answer-300 pts x 3 meals= 900 meals 900 meals x 14 min/meal =12,600 min 12600 min x 1hr/60 min x 7 days/40 hrs = 36.75 --> 37 FTEs What is the food cost percentage if the cost of food is $325 and the income is $865? (These two numbers assume daily income/cost) What is the food cost % formula? - Answer-daily foo...

EAT RIGHT #2 RD EXAM QUESTIONS AND ANSWERS 100% PASS . Which statement best describes the F component of the FOCUS-PDSA performance improvement model? A. Identify a process to improve B. Develop a team C. Explain the current process D. Maintain and continue improvement - Answer- A . The FDA, Food Safety and Inspection Service, and CDC jointly publish this reference document for regulatory agencies responsible for overseeing food safety in retail outlets: A. Food Code B. Food Law C. ...

Food Service Management (RD Exam Prep)If there is an increase in input and output, productivity will - correct answer remain constant The area of interdependency between two subsystems is referred to as the - correct answer interface A system is: - correct answer A system is an organized group of related parts that interact to form a whole An example of an input to the foodservice system is ________. a. human resources b. budgets c. meals d. production - correct answer a. human re...

Certified Dietary Manager (CDM) Exam Questions and Answers Graded A Acute Care Healthcare services for individuals who become acutely or suddenly ill and need to be hospitalized, generally over a short period of time. Client The accepted terminology for which services are provided in any setting. Continuing Care Retirement Community (CCRC) An organization offering several levels of healthcare on one campus. Code of Ethics A written statement of standards for the guidance of both supervisors a...

Process of becoming an RD - Answer ️️Education (BS degree in ACEND program), 1200 hours of supervised practice, exam, and 75 hours of continuing education every 5 years Dr. James Linde - Answer ️️first epidemiologist in clinical trail on HMS Salisbury ship Lula Graves - Answer ️️1st president of the ADA/AND Leona Frances Cooper - Answer ️️1st VP of AND Florence Nightingale - Answer ️️Nurse in mid 1800s that established foodservice for troops and improved food sanitati...

EAT RIGHT #2 RD EXAM QUESTIONS AND ANSWERS 100% CORERCT . Which statement best describes the F component of the FOCUS-PDSA performance improvement model? A. Identify a process to improve B. Develop a team C. Explain the current process D. Maintain and continue improvement - Answer- A . The FDA, Food Safety and Inspection Service, and CDC jointly publish this reference document for regulatory agencies responsible for overseeing food safety in retail outlets: A. Food Code B. Food Law ...

RD Exam Practice Test 1 (CDR) 100% Solved 2024 Which of the following techniques offers the least constructive information to someone being disciplined? Providing advice Focusing on behavior Providing alternatives Focusing on observations - Answer- The correct answer is A. The purpose of disciplining is for a manager to provide constructive information to help the subordinate become aware of how his or her actions affect the organization's system. The goal is to provide maximum informa...

RD Exam Prep: Financial m/Management Calculations97% Scored How many weekly FTEs are needed based on the following positions? 4 RDNs at 40 hours per week, 3 Diet Techs at 30 hours per week, and 10 Foodservice Staff at 35 hours per week? - Answer- 4 RDs(40hrs/wk) + 3 Diet Techs (30hrs/wk) + 10 Foodservice Staff (35hrs/wk) 160 + 90 + 350 = 650hrs/wk 650hrs/wk / 40hrs/wk = 15 weekly FTEs How many servings can a chef get from a recipe that produces 5 gallons of fruit sorbet using a #8 sco...