Practice Quiz

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
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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
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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
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29. A foodservice worker with an open sore on his hand is most likely to transmit:
  1. Listeria
  2. Salmonella
  3. Staphylococcus
  4. Campylobacter
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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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