Practice Quiz

Registered Dietitian

Category - Management

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A decline in productivity in a foodservice facility may be due to:
  1. Food spoilage
  2. Obsolete production techniques
  3. Increase in the number of special diets ordered
  4. All of the above
Explanation
Answer: D - A decline in productivity in a foodservice facility may be due to food spoilage, use of outmoded production methods, or an increase in the number of special diets ordered. All factors related to the operation of a foodservice (labor, inventory, production methods) need to be considered when evaluating the causes of changes in productivity.
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