Jean Inman Registered Dietitian (RD) Domain 3 Practice Exam

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• What is the total number of productive FTEs based on 32,567 hours worked and 36,341 hours paid annually?
• Which is an example of line authority?
• The ability to tailor health care delivery to meet a patient's cultural and linguistic needs is:
• In a hospital with 300 patients, it takes 14 minutes to prepare one meal. How many FTEs are needed per week?
• Using fixed costs of $100 and variable costs of $5 per meal, what is the selling price to achieve a break-even point of 20 meals?
• When trying to cut down on the number of employees on a tray assembly line, evaluate the:
• In terms of budget planning, how should unexpected expenses be handled?
• The span of control refers to the number of:
• If you are working on a cost benefit analysis you would:
• In the context of healthcare claims, what is the primary purpose of an NPI?
• The two financial statements primarily used by foodservice managers to analyze operational effectiveness are the
• What is the total cost of hardware and software if hardware costs $3500 and software costs $2400?
• Which of the following best describes a cash-flow budget?
• What should the first action be if a customer becomes ill after eating a meal in the cafeteria?
• What would you do if an employee does not wash pots correctly?
• What is the significance of using IDC-10-CM codes in healthcare?
• Which categories are included in psychographic marketing?
• What component is most important for assessing team performance?
• Which form of management oversight is best for a newly hired employee?
• If a female is hired and does not receive the same pay as a male in the same position, she can seek help from:
• What does the term "self-regulation" in emotional intelligence refer to?
• Which trait involves skills of self-awareness and self-regulation of emotions into appropriate behavior?
• If a top candidate for a job plans to adopt a child, what should be the appropriate action?
• What is the net profit based on the given financial data?
• When analyzing menu item profitability, what is the best indicator of success?
• Which of the following situations would not be considered a sentinel event?
• What identifies providers in standard transactions involving health care claims?
• Which of the following serves as an outcome indicator?
• A flexible monthly budget would be recommended for a hospital which:
• Young impulsive consumers who seek variety and excitement fall into which marketing lifestyle group?
• A key reason for training foodservice staff on emergency protocols is to:
• Which of the following is poor management?
• The employee turnover rate refers to the following:
• Which of the following focuses on a holistic approach to a client's health?
• Which of the following is an example of an indirect cost?
• Which coding system is primarily used for billing and reimbursement in healthcare?
• As a Food Service Director, what is the first action upon receiving a note about improper handling of meat by employees?
• During an interview, which question is appropriate to gauge transportation reliability?
• What does timely documentation of a Dietitian's work exemplify?
• What approach should be taken to improve employee retention in a food service environment?
• Basing on salary increments, what is the projected budget if current sales total $1,00,000?
• Which examines how effectively an organization is utilizing its assets?
• An email regarding construction from a Director of another Department is an example of what type of communication?
• What management function involves measuring performance and taking corrective action to achieve goals?
• A customer who has eaten lunch in the cafeteria becomes ill one hour after eating a chicken sandwich. What should the Dietitian do first?
• CPT codes are primarily used for what purpose?
• When your communication skills reflect an awareness of similarities and differences among various communities, you are exhibiting
• During the budgeting process, which component is projected first?
• The line type of organizational chart shows:
• Which credential includes a title protection provision?
• The major function of management is:
• A snack food kiosk staffed with a full-time employee would be considered ____ in a college dormitory foodservice.
• What term describes a tactic that increases the sale of services through publicity?
• ICD-10-CM codes are used to describe what?
• How many full-time equivalents (FTEs) are present in the operation if the following hours are worked: Dietitian 40, Nurse 40, Doctor 30, Diet aides 20, Secretary 20, Clerk 10?
• When calculating the break-even point for a food service operation, which element must be considered?
• Which strategy is linked to promoting a service effectively?
• Publicity is primarily a component of which marketing mix element?
• Your Nutrition Department has 6.5 FTE Dietitians at $20/hour. How much salary is that per week?
• Which of the following components is considered a form of business promotion?
• What is a primary benefit of conducting tabletop drills in foodservice?
• In which area can a dietitian implement cost-control measures effectively?
• What is the total labor cost for 4 weeks with 5.5 FTEs earning $20/hour?
• The report presenting the financial condition of an organization as of a particular date is called a:
• Ergonomics, a flow chart and templates are associated with which function of management?
• Which job would you not give to a Consultant Dietitian?
• If a union member repeatedly arrives late, you should...
• The Dietitian finds that the ice cream freezer is not working and everything inside has melted. She decides to throw it all out and substitute another item for dessert. She is demonstrating what type of leadership?
• What is the primary purpose of conducting a SWOT analysis for a foodservice operation?
• Which managerial role involves the development and sharing of information?
• Find the cost per meal if you serve 120,000 meals, spend $46,000 in food purchases and $1,250 worth of food was removed from the inventory.
• Which coding system is primarily used for describing medical diagnoses?
• A foodservice manager is experiencing issues with discipline and increased absenteeism among employees. What is the most likely reason?
• What is the first thing you should do if an employee frequently comes to work without the proper uniform?
• To determine how profitable a department has been, which ratio should be evaluated?
• Which financial report provides insight into food cost management?
• Which is the least time efficient way for a Dietitian to evaluate a new piece of equipment for purchase?
• Which of the following is a current asset?
• A food service worker confides in you that he has tested HIV positive. What should you do?
• What is the initial step a food service director should take when hiring a dietitian?
• A non-directed interview provides:
• How many FTEs are needed to fill one 8-hour, 7-day per week position?
• What is the accreditation program that validates Medicare compliance?
• The Family and Medical Leave Act guarantees what?
• A decision to serve patients in their rooms instead of a cafeteria is primarily based on what factor?
• If an employee works 5 days each week, how many regular employees can be covered by one relief employee?
• If your interpersonal approach is open to the cultural identity of the client, you are exhibiting what?
• Which law sets the minimum wage?
• An example of self-actualization is:
• Which managerial powers are directly related to employee performance and satisfaction?
• The hospital budget for the first 6 months is set for an 80% occupancy rate. The second six months will have an occupancy rate of 60%. What would the food cost budget be for the second six months?
• In the context of human relations, what is emphasized in employee management?
• A consultative leader is characterized by which behavior?
• How can food service managers enhance team productivity?
• Policies are:
• Which management style emphasizes employee participation in decision-making?
• What is the term for comparing a program's benefits to its net savings?
• Before drafting a job description, what important step should be performed?
• The Ouchi Theory Z management theory states that:
• The organizational chart:
• If you worked overtime and did not get paid, which labor law would help your claim?
• What action should be taken if a supervising Dietitian discovers misinformation on an employee's application?
• If there is an increase in input and output, productivity will:
• What are the managerial powers important for compliance in an organization?
• If labor costs are $100,000, food cost is $100,000, and overhead is $40,000, what will the total budget be after a 10% increase in labor, 5% in food, and 2% in overhead?
• In work simplification, which of the following tools is helpful?
• What essential aspect must be included in budget preparation?
• When conducting emergency preparedness drills in a kitchen, what is a critical focus area?
• What procedure is binding and cannot be changed?
• What is the percentage food cost from selling 40 pieces of fish for $240 with a raw food cost of $2.00 each?
• What does APM stand for in healthcare payment models?
• A useful application of counting FTEs is in planning:
• Employees are consistently late returning from breaks. What should the Dietitian do first?
• How does Six Sigma aim to improve quality?
• When preparing a budget, which management function is involved?
• Before delegating work, a dietitian should first assess what factor?
• How long should it take a unit to assemble approximately 350 trays at a productivity goal of 4 trays per minute?
• Which of the following is an example of emotional intelligence?
• When gathering and analyzing data for client services, what is the process referred to as?
• In a tray assembly unit with 350 patients and 1.5 hours allowed for assembly, what is a feasible productivity goal per minute?
• Which of the following is an example of productivity management?
• What is the guideline for starting meetings if only some participants arrive on time?
• Future kitchen renovations are dependent on which type of budget?
• What qualifying question can be asked during an interview regarding prior work experience?
• Which coding system is utilized to bill for outpatient services?
• Which strategy may infuse creativity into food item development in a foodservice operation?
• What is the primary reason for setting realistic and measurable goals in a nutrition program?
• Which process results in creative, prioritized decision-making?
• What should a supervisor do if an employee consistently calls in sick the day before a holiday?
• If a foodservice operation has a 1.93 current ratio, they most likely will
• What is the purpose of a CPT code in healthcare?
• What is the primary objective of outcomes research?
• If a dietary professional is faced with a compliance issue, what is the first step they should take?
• To ensure that the employee performance appraisal process is objective and fair, the evaluation criteria should:
• A press conference announcing your new business is categorized as which of the following?
• If a supervisor instructs an employee to perform a certain task, which type of power is being utilized?
• Which funding method is typically used for short-term financial needs?
• An employee returns to work after recovering from a broken leg but is still not able to perform essential job functions. What is the best course of action?
• Which of the following is not a managerial power?
• Which menu item is likely to generate the most revenue?
• The number of work movements between pieces of equipment is indicated on:
• What is a primary focus of cost-effectiveness studies?
• Which component is essential for emergency preparedness drills?
• Which of the following scenarios qualifies as a sentinel event?
• How many actual relief employees are needed to cover 20 full-time employees?
• The final step in resolving a union dispute is which of the following?
• When a manager creates a more level playing field on which to compete and equal access to opportunity they are practicing:
• Productivity is measured by:
• A quality management program that regards the process as never-ending is:
• A hospital foodservice department develops exclusive, high-quality sugar-free desserts. This represents what type of branding?
• What can you do if your company denies you the right to organize and form a labor union?
• What key factor is necessary for implementing an effective staffing plan?
• If the steps in the CPM are delayed, what is likely to happen?
• A supervising Dietitian who wishes to delegate specific responsibilities should first:
• If the fixed and variable costs total $100 and $5 respectively, and the break-even point is 20 meals, what is the single meal cost?
• A graphic representation of the separate steps in a procedure using symbols is known as:
• Work simplification studies:
• How should you convince administration that a former nutrition program should be reinstated?
• Theory Z is based on which premise?
• Which of the following would be used to analyze tray line accuracy?
• What is the benefit: cost ratio if a program intervention costs $1,890,000 and yields savings of $5.67 million?
• An 8lb roast beef costs $2.79/lb. The edible portion is 65%, what is the AP price of the roast?
• To effectively evaluate quality patient care, what should be done?
• Which organization is known for setting standards for quality in healthcare?
• What is the hidden cost if the raw food cost of an item is $1.12 per serving?
• What output time is expected for a unit running at a productivity level of 4 trays per minute?
• What is the payback period for an investment totaling $6400, with labor hours saved at 6 per week at $20/hour?
• To resolve issues related to a 50% labor turnover and equipment malfunctions, what should be improved?
• Why are open-ended questions better during an interview?
• The human relations theory of management stresses which of the following?
• Which of the following is a hearing between labor and management during an impasse to aid in settling disputes?
• How does a new supervisor gain respect?
• What method would reduce direct expenses in a foodservice operation?
• The best use of performance appraisals is to:
• What is the inventory turnover rate based on given profits, costs, and inventory value?
• With a weekly budget of $8640 and a salary of $12/hour, how many FTEs can be hired?
• What is the labor turnover rate if 6 employees in a department of 55 were terminated and replaced?
• What law guarantees workers the right to organize and join labor unions?
• In foodservice operations, what is a key element of training staff during emergency drills?
• On your meal rounds you notice that elderly patients are not being fed properly. What is the best solution?
• If forty entrees of fish cost $2.00 each and generated total sales of $240.00, what is the food cost percentage?
• What is the annual depreciation cost if an oven purchased for $10,000 has a salvage value of $3,000 after 10 years?
• Before establishing a nutrition consulting business in your community, it is important to:
• What payment approach provides added incentive payments for high-quality and cost-effective care?
• How can a dietitian ensure labor costs are controlled within a staffing plan?
• What is a common disadvantage of relying heavily on volunteers in a food service operation?
• The efficiency of a foodservice employee is increased if the work center is designed to allow the employee to:
• What is the food cost percentage if the cost of food is $325 and the income is $865?
• Which credentialing process verifies the quality of a health care provider?
• What form is used for submitting non-institutional claims to Medicare/Medicaid for healthcare services?
• What does the profit margin reflect?
• A manager updating the Director about activities on the patient trayline demonstrates which managerial role?
• A narrow span of management is most suitable for which situation?
• What is the best example of delegation in a workplace setting?
• What is a crucial factor in menu planning within a health food cafe?
• Unions usually advance employees based on:
• Costs which are proportionately responsive to changes in volume are:
• Which term relates to scientific management?
• What is the main focus of budgeting in an organization?
• How do you calculate the labor cost per meal given total sales and labor expenses?
• What is the primary purpose of tabletop drills in a foodservice operation?
• All of the following are operational costs except:
• A quality management program that encourages small daily improvements is:
• In the healthcare billing process, what is the purpose of the CMS 1500 form?
• What is the gross food cost for June given a June 1 inventory of $5300, a July 1 inventory of $2700, and food purchases of $3150?
• What is a key factor in assessing productivity in a food service operation?
• Management by objectives refers to a management process which employs:
• A hospital administrator would be most concerned with:
• A food service operates with a 35% food cost. If a menu item has a raw food cost of $1.25, and it takes an employee 45 minutes at $6 an hour to prepare, what is the traditional selling price?
• When does a breakeven point increase?
• Which actions can improve food service operational efficiency?
• Which item would appear in a capital budget?
• Which document is essential for billing outpatient services to Medicare?
• In the context of Medicare billing, what does NCQA stand for?
• An employee evaluation should be given:
• If you were an employee and member of the union, involved in initial labor dispute talks, you would be called: