Practice Quiz

Dietetic Technician DTR Exam Prep - Question List

Select how would you like to study

Study Mode Free Daily Question Test Mode
31. A meal equivalent in a foodservice organization is:
  1. The number of meals prepared per day per staff member
  2. A measure of productivity defined as total food sales divided by average meal cost
  3. The number of minutes needed to prepare one meal
  4. The number of staff members needed to produce one meal
See answer
32. The process of reducing or eliminating unnecessary costs without compromising the quality of a product or service is known as:
  1. Value analysis
  2. Efficiency assessment
  3. Marketing strategy
  4. Enhanced resource allocation
See answer
33. If a foodservice manager wants to know how much revenue the cafeteria made in the past month he or she would look at:
  1. Gross profits
  2. Net profits
  3. Profit margin
  4. Cost of sales
See answer
34. 12 ounces of beer, 4 ounces of wine, or 1 ½ ounces of liquor may be exchanged for:
  1. 2 bread exchanges
  2. 2 fat exchanges
  3. 3 bread exchanges
  4. 3 fat exchanges
See answer
35. A hospital coffee shop has monthly sales of $26,892. The coffee shop’s monthly expenses are as follows:

Cost of sales = $10,825
Salaries = $8,597
FICA = $2,150
Supplies = $1,975
Utilities = $2,345

What is the coffee shop’s profit margin for the month?
  1. 2%
  2. 4%
  3. 6%
  4. 8%
See answer

Select how would you like to study

Study Mode Free Daily Question Test Mode