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For a typical healthy diet, the percentage of total calories from fat should be no more than:

The Certified Dietary Manager will most likely exhibit effectiveness as a leader by:

The most common budgets that certified dietary managers use are

Building and renovation costs are examples of which of the following?

In a traditional kitchen, which of the following areas generally has the most space allocated?

Which of the following defines a cross-connection in Foodservice plumping?

During brunch preparation, the cook reports receiving a shock from the waffle iron.  What should the Certified Dietary Manager do first?

The dietary manager accepted a prize of a charcoal grill at the food show.  Of the following choices, what is the most ethical action?

What is a selective menu?

How would you prepare to conduct an interview for a new foodservice employee?