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The most important consideration in menu planning is:

An employee from another department applies for a foodservice employee position.  The Certified Dietary Manager would most appropriately review the applicant’s existing personnel file to evaluate:

If the par level for canned green beans is 5 cases, and the weekly inventory shows 2 cases, how many cases should be ordered?

What information is needed to forecast for an upcoming meal?

The equivalent of one person working full time at 40 hours per week or two or more people whose hours equal 40 hours per week is defined as which of the following?

One of the first steps in culture changes involves which of the following?

Why are preschoolers included in the ‘high-risk’ population category?

A foodservice worker is cutting raw chicken on a cutting board, and then wants to use the cutting board to prepare raw vegetables for the salad bar. What must be done to the cutting board before the vegetable preparation takes place?

Which federal agency provides regulatory guidelines and surveys facilities accepting Medicare and Medicaid funding?

What are common ways that protozoan parasites can be transmitted mechanically by synanthropic insects? (Select all that apply.)