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17. Consider the following scheduling parameters: three employees work 8-hour shifts
5 days a week, ten employees work 5-hour shifts 4 days a week, six employees work
8-hour shifts 3 days a week, and one employee works on weekends only with 8-hour
shifts. This schedule accounts for how many full time equivalents (FTEs)?
A. 10 FTEs
B. 12 FTEs
C. 15 FTEs
D. 20 FTEs
Give this one a try later!
, B. 12 FTEs
A Certified Dietary Manager will most likely exhibit effectiveness as a leader by:
A. instructing employees in their daily tasks
B. motivating people as a group to get things done
C. demonstrating different leadership styles
D. making decisions and solving problems without assistance
Give this one a try later!
B. motivating people as a group to get things done
14. A number of complaints have been received about the meals in a health care
facility. Options for continuous quality improvement to address this issue include all of
the following EXCEPT:
A. Plate waste studies
B. Patient surveys
C. Test trays
D. Employee surveys
Give this one a try later!
D. Employee surveys
Which of the following is an effective for monitoring employee understanding of
Inservice training?
A. watch for nonvenal clues
,B. administer a pre-test and post-test
C. observe employees after training
D. re-test employees in three months
Give this one a try later!
C. observe employees after training
An employee who splashed a strong chemical on their hands should first:
A. refer to safety data sheet for treatment
B. place hands under running water
C. call nurse to report incident
D. apply first aid ointment
Give this one a try later!
A. refer to safety data sheet for treatment
Which of the following would be included in a new employee orientation?
A. the salary schedule of the department
B. medical status of clientele served
C. opportunity to unionize
D. a review of employee benefits
Give this one a try later!
D. a review of employee benefits
, Which of the following would be the best objective for teaching a diabetic client
about the nutrition information on food labels?
A. client will understand the food label and restate important information
B. client will use carbohydrate information from a label to plan a menu
C. client will be able to locate sugars information on a food label
D. client will learn how to use the food label
Give this one a try later!
B. client will use carbohydrate information from a label to plan a menu
What is the primary concern when developing emergency procedures?
A. the schedule of the staff
B. how client needs will be met
C. what portable equipment is available
D. which sources to contact for supplies
Give this one a try later!
B. how client needs will be met
How often should a Certified Dietary Manager complete inventory of all food and
non-food items?
A. once a month
B. once a year
C. on receiving days
D. as expenses are submitted
Your time: 1 min
Correct 0
0%
Incorrect 208
Next steps
208 missed terms
Practice terms in Learn Take a new test
Practice your missed terms Try another test to boost
more until you get them your confidence.
right.
Your answers
Matching questions
1-208 of 208
Click a definition to match it with a term
17. Consider the following scheduling parameters: three employees work 8-hour shifts
5 days a week, ten employees work 5-hour shifts 4 days a week, six employees work
8-hour shifts 3 days a week, and one employee works on weekends only with 8-hour
shifts. This schedule accounts for how many full time equivalents (FTEs)?
A. 10 FTEs
B. 12 FTEs
C. 15 FTEs
D. 20 FTEs
Give this one a try later!
, B. 12 FTEs
A Certified Dietary Manager will most likely exhibit effectiveness as a leader by:
A. instructing employees in their daily tasks
B. motivating people as a group to get things done
C. demonstrating different leadership styles
D. making decisions and solving problems without assistance
Give this one a try later!
B. motivating people as a group to get things done
14. A number of complaints have been received about the meals in a health care
facility. Options for continuous quality improvement to address this issue include all of
the following EXCEPT:
A. Plate waste studies
B. Patient surveys
C. Test trays
D. Employee surveys
Give this one a try later!
D. Employee surveys
Which of the following is an effective for monitoring employee understanding of
Inservice training?
A. watch for nonvenal clues
,B. administer a pre-test and post-test
C. observe employees after training
D. re-test employees in three months
Give this one a try later!
C. observe employees after training
An employee who splashed a strong chemical on their hands should first:
A. refer to safety data sheet for treatment
B. place hands under running water
C. call nurse to report incident
D. apply first aid ointment
Give this one a try later!
A. refer to safety data sheet for treatment
Which of the following would be included in a new employee orientation?
A. the salary schedule of the department
B. medical status of clientele served
C. opportunity to unionize
D. a review of employee benefits
Give this one a try later!
D. a review of employee benefits
, Which of the following would be the best objective for teaching a diabetic client
about the nutrition information on food labels?
A. client will understand the food label and restate important information
B. client will use carbohydrate information from a label to plan a menu
C. client will be able to locate sugars information on a food label
D. client will learn how to use the food label
Give this one a try later!
B. client will use carbohydrate information from a label to plan a menu
What is the primary concern when developing emergency procedures?
A. the schedule of the staff
B. how client needs will be met
C. what portable equipment is available
D. which sources to contact for supplies
Give this one a try later!
B. how client needs will be met
How often should a Certified Dietary Manager complete inventory of all food and
non-food items?
A. once a month
B. once a year
C. on receiving days
D. as expenses are submitted
