Jean Inman Registered Dietitian (RD) Domain 3 Practice Exam

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