Food Service Manager Exam Prep - Question List

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26. The prime cost method for setting a selling price for a food item involves:
  1. Adding raw food costs and direct labor costs
  2. Calculating a markup factor from the percentages of raw food and labor costs
  3. Subtracting depreciation
  4. A & B
27. A dietetics director is interested in determining the potential benefits of a nutrition education program for diabetic patients. These benefits may include:
  1. Improved blood glucose profiles among the patients
  2. Decreased patient visits to primary care physicians
  3. Increased patient understanding of the diabetic diet
  4. All of the above
28. What type of food production system is best suited to a large hospital with several patient care centers spread over 5 acres?
  1. Centralized
  2. Decentralized
  3. Commissary
  4. Assembly & Serve
29. A foodservice worker with an open sore on his hand is most likely to transmit:
  1. Listeria
  2. Salmonella
  3. Staphylococcus
  4. Campylobacter
30. Which of the following practices does not protect against cross-contamination?
  1. Using separate cutting boards for poultry and vegetables
  2. Refrigerating all raw meat together
  3. Sanitizing kitchen utensils at the end of the day
  4. B & C

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