CDM Exam- FoodService Management
What type of menu would best meet new CMS guidelines for allowing resident's
self-determination in dining? - ANS -Selective Menu or restaurant style dining
What are commonly productivity measures? - ANS -meals per hr, min. per meal and labor
hours per meal
What is the first step to take when a client refuses extra nourishments? - ANS -The client, RD,
other IDT members must identify and document pertinent alternatives.
When evaluating quality, today's focus is more on what areas? - ANS -Processes and
Outcomes
What would be the desired outcome of using taste panels for new food items? - ANS -Client
satisfaction
Why is it important to use open-ended questions on a survey? - ANS -To all clients to answers
more freely what is on her/his mind.
What type of menu would best be for long-term care to minimize repetition of food? - ANS
-Cycle menus such as 5-week
What is wrong w/ the following menu from a production perspective? Meatloaf, Baked potatoes,
green bean casserole - ANS -Too many items require oven space
What is the main objective when scheduling labor? - ANS -To match production and service
needs
What is an FTE for one week usually equate to? - ANS -40 hours
What is one way to meet more flexible scheduling needs? - ANS -using cross-trained staff
What document would help you prepare a job description? - ANS -Job Analysis for the job title
that is opened
What document would help a new employee see how they fit into the facility? - ANS
-Organizational chart
What type of menu would best meet new CMS guidelines for allowing resident's
self-determination in dining? - ANS -Selective Menu or restaurant style dining
What are commonly productivity measures? - ANS -meals per hr, min. per meal and labor
hours per meal
What is the first step to take when a client refuses extra nourishments? - ANS -The client, RD,
other IDT members must identify and document pertinent alternatives.
When evaluating quality, today's focus is more on what areas? - ANS -Processes and
Outcomes
What would be the desired outcome of using taste panels for new food items? - ANS -Client
satisfaction
Why is it important to use open-ended questions on a survey? - ANS -To all clients to answers
more freely what is on her/his mind.
What type of menu would best be for long-term care to minimize repetition of food? - ANS
-Cycle menus such as 5-week
What is wrong w/ the following menu from a production perspective? Meatloaf, Baked potatoes,
green bean casserole - ANS -Too many items require oven space
What is the main objective when scheduling labor? - ANS -To match production and service
needs
What is an FTE for one week usually equate to? - ANS -40 hours
What is one way to meet more flexible scheduling needs? - ANS -using cross-trained staff
What document would help you prepare a job description? - ANS -Job Analysis for the job title
that is opened
What document would help a new employee see how they fit into the facility? - ANS
-Organizational chart
