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Registered Dietitian

Category - Management

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A foodservice director is interested in evaluating the hourly productivity of the staff. There are 40 FTE employees and they produce 9500 meals per week. How many meals per hour does the staff produce?

Explanation

Answer: C - The staff produces 6 meals per hour:

40 FTE x 40 hours = 1600 hours worked

9500 meals / 1600 hours = 6 meals per hour

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