Jean Inman Registered Dietitian (RD) Domain 3 Practice Exam

Reducing food costs is an effective method for decreasing direct expenses in a foodservice operation. Direct expenses refer to costs that can be directly attributed to the production of food and service delivery, which primarily includes costs associated with purchasing ingredients. By implementing strategies such as negotiating better prices with suppliers, optimizing menu offerings, reducing waste, or utilizing seasonal ingredients, foodservice operations can significantly lower their food expenses while maintaining the quality of service and food provided.

Other options, while they may seem to have an impact, do not directly relate to the nature of direct expenses in the same way. For instance, increasing selling prices might lead to higher revenue but does not necessarily reduce expenses. Reducing rent would affect fixed costs rather than direct costs, and increasing part-time labor could potentially increase direct expenses due to additional wages, negating any benefits from other potential savings. Thus, strategically managing food costs is the most straightforward and effective way to reduce direct expenses within a foodservice setting.