RD 2025: JEAN INMAN DOMAIN 4
ACTUAL EXAM PAPER 2026
QUESTIONS WITH ANSWERS GRADED
A+
◍ The menu mix (popularity).
Answer: calculated by dividing the number sold of a particular item, by the
total number of all items sold. Items are categorized into high and low menu
mix.... using the formula based onhaving popularity greater or less than 70%
of total sales.
◍ list the 5 functions of management.
Answer: plan, organize, staff, direct, control/evaluate
◍ Contribution margin (profitability).
Answer: calculated by subtracting a menu item's food cost from its selling
price. Items are categorized into high and low contribution margin based on
whether the margin is aboveor below the average contribution margin for
the entire menu.
◍ describe objectives, policies, and procedures.
Answer: objectives: predetermined goals towards which mgt directs its
efforts (direction, motivation)policies: general decision making
guides/boundariesprocedures: chronological, specific sequence of activities
◍ short vs. long vs. strategic planning.
Answer: short: 1 yr or less, operational planning, usually the operating
budget viewed in days, weeks, and/or monthslong: focused on goals and
objectives, 5 year time frame, requires a mission statement strategic:
intended future outcomes, measuring success, assessing the environment
, inside and outside; 10+ years
◍ STAR.
Answer: high profit AND high popularity
◍ SWOT analysis; what type of planning uses SWOT?.
Answer: Strengths, Weaknesses, Opportunities, Threatsstrategic planning
◍ List some ways to ensure emergency preparedness..
Answer: -screening personnel, have up to date contact information-issue ID
badges, evacuation routes, OSHA and HAZMAT #s easily available-memo
of understanding (MOU) with vendors-know the name ID badge, delivery
schedule of delivery people-lock doors and windows, have surveillance
cameras-use safe food practices, only authorized personnel preparing foods
◍ Visualize an organizational chart. The solid lines depict what? The dotted
lines depict what? What 2 factors are not shown?.
Answer: solid - lines of authoritydotted - advisory (staff) positionsdegree of
authority at each level, informal relationships between employees
◍ DOG.
Answer: low profit AND low popularity
◍ Staff/specialists ___ and ___ the line, but are not involved in ____. Give
example..
Answer: advise and supportday to day operationsconsultant RD at LTC
facility
◍ PUZZLE.
Answer: high profit BUT low popularity
◍ PLOWHORSE.
Answer: high popularity BUT low profitability
◍ positions that serve as both line and staff, having limited authority over a
defined segment of activity 2/2 specialized knowledgeefficient or
inefficient?.
Answer: functional positionsefficient (ex) head of purchasing oversees
, purchasing for whole facility
◍ span of controlnarrow vs. wide.
Answer: span of control: # of individuals or depts under 1 person's direction
narrow: few employees or departments per manager; use in new or low
motivated employeeswide: several employees or departments per manager;
use in seasoned or highly motivated employees
◍ Hedonic Scale.
Answer: foods rated from extremely like to extremely dislike-facial
expressions used with children
◍ Benchmarking.
Answer: a process by which a company compares its performance with that
of high-performing organizations
◍ Can cutting.
Answer: request samples from vendors, open cans and compare qualities
(texture, aroma, taste)
◍ # of meals/labor hour in each setting:acute careextended carecafeteriaschool
food service.
Answer: acute care: 3.5 extended care: 5.0cafeteria: 5.5school food service:
13-15
◍ Informal, open market.
Answer: used when a small amount is needed quickly -buyer requests quotes
on specific items for specific amounts and qualities from one or more
sources of supply-contact made by phone or with salesman-place order after
considering price, quality, delivery
◍ describe the master schedule.
Answer: overall/big picturelists days on/off, vacation day, can develop
weekly schedules based on the master schedule
◍ describe the shift schedule.
Answer: staffing patterns for a particular operation, i.e. AM or PM shift.
, lists positions and hours worked, # of days worked per week, and relief
assignments.
◍ formal, competitive bid buying.
Answer: -submit written specifications and quantity needs to vendors who
then submit a price-bid are opened together; place order with lowest bid
◍ describe the production schedule.
Answer: tells what to do when time sequencing of events required to
produce a meal quantity to prepare and timing of prep
◍ what is the difference between absolute and adjusted FTEs?.
Answer: absolute: minimum number of employees needed to staff a
facilityadjusted: accounts for benefit days and days off
◍ prime vending.
Answer: use single vendor for majority of purchases
◍ Centralized Purchasing.
Answer: personnel in one office does all purchasing for all units in that
organization-cost-effective and time-saving
◍ group or co-op purchasing.
Answer: -involves union of separate units, not related to a single
management, for joint purchasing-economic advantage of large volume
purchasing
◍ list the standard # of labor hours per day, week, and year.
Answer: day: 8week: 40year: 2080
◍ just in time purchasing (JIT).
Answer: purchase products as needed for production and immediate
consumption by customer, without having to store and record it in the
inventory. Receiving clerks take items immediately to area in which they
will be used.i.e. chopped lettuce
◍ EP (edible portion).
Answer: portion size X # servings; convert to pounds (edible portion EP) (2)
ACTUAL EXAM PAPER 2026
QUESTIONS WITH ANSWERS GRADED
A+
◍ The menu mix (popularity).
Answer: calculated by dividing the number sold of a particular item, by the
total number of all items sold. Items are categorized into high and low menu
mix.... using the formula based onhaving popularity greater or less than 70%
of total sales.
◍ list the 5 functions of management.
Answer: plan, organize, staff, direct, control/evaluate
◍ Contribution margin (profitability).
Answer: calculated by subtracting a menu item's food cost from its selling
price. Items are categorized into high and low contribution margin based on
whether the margin is aboveor below the average contribution margin for
the entire menu.
◍ describe objectives, policies, and procedures.
Answer: objectives: predetermined goals towards which mgt directs its
efforts (direction, motivation)policies: general decision making
guides/boundariesprocedures: chronological, specific sequence of activities
◍ short vs. long vs. strategic planning.
Answer: short: 1 yr or less, operational planning, usually the operating
budget viewed in days, weeks, and/or monthslong: focused on goals and
objectives, 5 year time frame, requires a mission statement strategic:
intended future outcomes, measuring success, assessing the environment
, inside and outside; 10+ years
◍ STAR.
Answer: high profit AND high popularity
◍ SWOT analysis; what type of planning uses SWOT?.
Answer: Strengths, Weaknesses, Opportunities, Threatsstrategic planning
◍ List some ways to ensure emergency preparedness..
Answer: -screening personnel, have up to date contact information-issue ID
badges, evacuation routes, OSHA and HAZMAT #s easily available-memo
of understanding (MOU) with vendors-know the name ID badge, delivery
schedule of delivery people-lock doors and windows, have surveillance
cameras-use safe food practices, only authorized personnel preparing foods
◍ Visualize an organizational chart. The solid lines depict what? The dotted
lines depict what? What 2 factors are not shown?.
Answer: solid - lines of authoritydotted - advisory (staff) positionsdegree of
authority at each level, informal relationships between employees
◍ DOG.
Answer: low profit AND low popularity
◍ Staff/specialists ___ and ___ the line, but are not involved in ____. Give
example..
Answer: advise and supportday to day operationsconsultant RD at LTC
facility
◍ PUZZLE.
Answer: high profit BUT low popularity
◍ PLOWHORSE.
Answer: high popularity BUT low profitability
◍ positions that serve as both line and staff, having limited authority over a
defined segment of activity 2/2 specialized knowledgeefficient or
inefficient?.
Answer: functional positionsefficient (ex) head of purchasing oversees
, purchasing for whole facility
◍ span of controlnarrow vs. wide.
Answer: span of control: # of individuals or depts under 1 person's direction
narrow: few employees or departments per manager; use in new or low
motivated employeeswide: several employees or departments per manager;
use in seasoned or highly motivated employees
◍ Hedonic Scale.
Answer: foods rated from extremely like to extremely dislike-facial
expressions used with children
◍ Benchmarking.
Answer: a process by which a company compares its performance with that
of high-performing organizations
◍ Can cutting.
Answer: request samples from vendors, open cans and compare qualities
(texture, aroma, taste)
◍ # of meals/labor hour in each setting:acute careextended carecafeteriaschool
food service.
Answer: acute care: 3.5 extended care: 5.0cafeteria: 5.5school food service:
13-15
◍ Informal, open market.
Answer: used when a small amount is needed quickly -buyer requests quotes
on specific items for specific amounts and qualities from one or more
sources of supply-contact made by phone or with salesman-place order after
considering price, quality, delivery
◍ describe the master schedule.
Answer: overall/big picturelists days on/off, vacation day, can develop
weekly schedules based on the master schedule
◍ describe the shift schedule.
Answer: staffing patterns for a particular operation, i.e. AM or PM shift.
, lists positions and hours worked, # of days worked per week, and relief
assignments.
◍ formal, competitive bid buying.
Answer: -submit written specifications and quantity needs to vendors who
then submit a price-bid are opened together; place order with lowest bid
◍ describe the production schedule.
Answer: tells what to do when time sequencing of events required to
produce a meal quantity to prepare and timing of prep
◍ what is the difference between absolute and adjusted FTEs?.
Answer: absolute: minimum number of employees needed to staff a
facilityadjusted: accounts for benefit days and days off
◍ prime vending.
Answer: use single vendor for majority of purchases
◍ Centralized Purchasing.
Answer: personnel in one office does all purchasing for all units in that
organization-cost-effective and time-saving
◍ group or co-op purchasing.
Answer: -involves union of separate units, not related to a single
management, for joint purchasing-economic advantage of large volume
purchasing
◍ list the standard # of labor hours per day, week, and year.
Answer: day: 8week: 40year: 2080
◍ just in time purchasing (JIT).
Answer: purchase products as needed for production and immediate
consumption by customer, without having to store and record it in the
inventory. Receiving clerks take items immediately to area in which they
will be used.i.e. chopped lettuce
◍ EP (edible portion).
Answer: portion size X # servings; convert to pounds (edible portion EP) (2)
