Practice Quiz

Registered Dietitian

Category - Management

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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
Explanation
Answer: B - A meal equivalent in a foodservice organization is a measure of productivity defines as total food sales divided by average meal cost. Meal equivalents are used to determine staffing needs.
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