DTR EXAM REVIEW QUESTION AND
ANSWERS 100% CORRECT
Types of menus: Nonselective - ANSWER-predetermined menu, no choices offered
Selective menu - ANSWER-different choices available
preselect menu - ANSWER-select options before meal service
cycle menu - ANSWER-3 day, 7 day, 4 week cycle, etc..length depends on the facility,
seasons should be considered
table d'horte/a la carte - ANSWER-different courses under one lump sum
single use menu - ANSWER-example: theme menu
Menu Development: Guidlines - ANSWER-Aesthetics, nutritional adequacy, cost factors
(food cost, factor pricing method, prime cost, actual cost, pricing psy)
Menu Development: Clients - ANSWER-Age/Life Cycle, Cultural
(Kosher/Muslim/Mormon)
Client base determines type of menu - noncommercial vs commercial
Menu development: operational influences - ANSWER-equipment(availability during
meals/menu
labor
budget cost (low labor budget may alter items/vice versa
menu development: external influences - ANSWER-menu trends
seasonal
crisis (certain food products not available
menu development: client/customer satisfaction - ANSWER-measures - plate waste,
surveys, questionnaire, comments, sales data, hedonic scale (uses symbols)
Menu modifications - ANSWER-modified menu extensions (baked, fried, pureed, etc)
substitutions
degree of choice- opposite of no choice, total quality management
nutritional adequacy (allergies/cultural)
Purchase of food supplies: Specifications - ANSWER-statement between the buyer and
seller (written)
technical/brand specific/specifications/quantitative and qualitative
, Purchase of food supplies: Producat/Packaging - ANSWER-AP/EP As
purchased/Edible portion
Vendor Selections - ANSWER-Bids - informal/formal
fixed bid/daily bid
line item/all or nothing
Contracts - exclusive/non-exclusive
Performance evals
Components of the educational plan: stages of change - ANSWER-precontemplative
contemplative
preparation
action
maintenance
relapse
Components of the educational plan - ANSWER-self efficacy -
behavioral objectives: written with verbs that allow assessment of the action (define, list,
demonstrate, etc)
Components of the educational plan: needs assessment - ANSWER-current knowledge,
abilities, interests, personality, educational background, readiness to learn
Components of the educational plan: evaluation criteria - ANSWER-the purpose - why?
the timing - when?
the specific outcomes - what?
Components of the educational plan: motivational level - ANSWER-maslows model
herzbergs motivational model
behavior modification
Purchasing systems, methods and decisions - ANSWER-purchase order
written specs
group purchasing
Inventory mgt - ANSWER-FIFO
ABC method - A items most concerned about, B less, C even less concerned
Min/Max
Economic Order quantity method - physical inventory
perpetual inventory
fixed order
cost of food used ***
Inventory records objectives - ANSWER-provision of accurate info on food/supply
determine purchasing needs
ANSWERS 100% CORRECT
Types of menus: Nonselective - ANSWER-predetermined menu, no choices offered
Selective menu - ANSWER-different choices available
preselect menu - ANSWER-select options before meal service
cycle menu - ANSWER-3 day, 7 day, 4 week cycle, etc..length depends on the facility,
seasons should be considered
table d'horte/a la carte - ANSWER-different courses under one lump sum
single use menu - ANSWER-example: theme menu
Menu Development: Guidlines - ANSWER-Aesthetics, nutritional adequacy, cost factors
(food cost, factor pricing method, prime cost, actual cost, pricing psy)
Menu Development: Clients - ANSWER-Age/Life Cycle, Cultural
(Kosher/Muslim/Mormon)
Client base determines type of menu - noncommercial vs commercial
Menu development: operational influences - ANSWER-equipment(availability during
meals/menu
labor
budget cost (low labor budget may alter items/vice versa
menu development: external influences - ANSWER-menu trends
seasonal
crisis (certain food products not available
menu development: client/customer satisfaction - ANSWER-measures - plate waste,
surveys, questionnaire, comments, sales data, hedonic scale (uses symbols)
Menu modifications - ANSWER-modified menu extensions (baked, fried, pureed, etc)
substitutions
degree of choice- opposite of no choice, total quality management
nutritional adequacy (allergies/cultural)
Purchase of food supplies: Specifications - ANSWER-statement between the buyer and
seller (written)
technical/brand specific/specifications/quantitative and qualitative
, Purchase of food supplies: Producat/Packaging - ANSWER-AP/EP As
purchased/Edible portion
Vendor Selections - ANSWER-Bids - informal/formal
fixed bid/daily bid
line item/all or nothing
Contracts - exclusive/non-exclusive
Performance evals
Components of the educational plan: stages of change - ANSWER-precontemplative
contemplative
preparation
action
maintenance
relapse
Components of the educational plan - ANSWER-self efficacy -
behavioral objectives: written with verbs that allow assessment of the action (define, list,
demonstrate, etc)
Components of the educational plan: needs assessment - ANSWER-current knowledge,
abilities, interests, personality, educational background, readiness to learn
Components of the educational plan: evaluation criteria - ANSWER-the purpose - why?
the timing - when?
the specific outcomes - what?
Components of the educational plan: motivational level - ANSWER-maslows model
herzbergs motivational model
behavior modification
Purchasing systems, methods and decisions - ANSWER-purchase order
written specs
group purchasing
Inventory mgt - ANSWER-FIFO
ABC method - A items most concerned about, B less, C even less concerned
Min/Max
Economic Order quantity method - physical inventory
perpetual inventory
fixed order
cost of food used ***
Inventory records objectives - ANSWER-provision of accurate info on food/supply
determine purchasing needs
