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31. You are a food service manager in an operation that produces 200 meals per day using 4 employees. If each employee works 8 hours per shift, what is the correct meals per labor hour?a. 6.25 meals/labor hourb. 50 meals/labor hourc. 5.5 meals/labor hourd. 200 meals/labor hour

36. Which of the following would be the best method the manager could use to improve his profit margin?a. Decrease FTEsb. Add additional seatingc. Up-sellingd. A and B onlye. All of the above

3. The ability to accomplish goals by inspiring others and influencing their behavior is known as:a. Managementb. Communicationc. Controld. Leadership

46. What is the PPD for December (31 days) if the dietary budget for the month was $18,750 for raw food costs. The average census was 144 and the department was $235 under budget?a. 3.75b. 3.92c. 4.15d. 4.55

98. The best way to train a new employee is to:a. Explain the job to the employee and then put her on the jobb. Get the employee ready to learn, and then demonstrate how the job should be done step-by-stepc. Let the employee observe someone doing his job and then put her on her ownd. Show the employee where he will work, introduce him to the other employees, and assign his duties

48. A zero-based budget is best suited to which of the following uses?a. Calculating the annual cost of directing dietetic interns in an internship programb. Projecting the costs of construction of a new building for a hospitalc. Determining a foodservice facility’s food costs for the next quarterd. Help identify fixed costs involved in operating a human resources department  

32. A decline in productivity in a foodservice facility may be due to:a. Food spoilageb. Obsolete production techniquesc. Increase in the number of special diets orderedd. All of the above  

13. Which of the following should occur during the review phase of performance management?a. The method in which a task should be completed is describedb. The employee’s performance is rated and documentedc. The manner in which a task should be completed is describedd. The timeliness in which a task should be completed is described

Using the following information from a cafeteria, answer the following two questions.Meals sold: 1722 Sales average: $2.50 each Labor costs: $1000   100. Based on Question 99, Calculate the labor cost percent of total revenue. a. 29% b. 1.23% c. 12.3% d. 23%  

93. Which of the following is true for pesticide usage in establishments that sell food?a. The foodservice manger may apply an approved pesticide when neededb. Pesticides must be clearly labeled and stored separately from food in a locked cabinetc. Pesticides may be stored indefinitely as long as they are kept locked upd. All of the above