Practice Quiz

Registered Dietitian Exam Prep

Category - Management

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Inventory turnover ratios are used in foodservice facilities to:
  1. Estimate the cost per meal
  2. Calculate how often supplies need to be restocked
  3. Forecast food sales
  4. Assess an organization’s net worth
Explanation
Answer: B - Inventory turnover ratios are used in foodservice facilities to calculate how often supplies need to be restocked. They are also used to keep track of food sales, but are not a forecasting toll or means of calculating financial status.
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