FINAL EXAM

WHAT YOU ACTUALLY NEED TO STUDY FOR THE EXAM

1. BUDGET TYPES (VERY IMPORTANT)

Know:

• Which budget is MOST flexible → Variable

• Which starts from scratch → Zero-based

2. PRODUCTIVITY TYPES

Examples:

• Quantitative = trays served

• Qualitative = appearance/taste

• Outcome = patient improvement

3. MENU TYPES

Know:

• Cycle menu repeats

• À la carte = separate prices

4. PROCUREMENT / PURCHASING

5. IMPORTANT AGENCIES

6. FORECASTING METHODS

Know:

• Subjective = intuition

• Percentage = historical data

7. JOB DESIGN TERMS

8. FOOD SAFETY

VERY IMPORTANT

• HACCP = food safety system

• Danger Zone = temperatures where bacteria grow rapidly

• Perishable foods need cold storage

• Standardized recipes improve consistency/safety

9. SUSTAINABILITY

Food Recovery Hierarchy

1. Reduce waste

2. Feed people

3. Feed animals

4. Industrial uses

5. Compost

10. IMPORTANT FINANCIAL TERMS

11. FINANCIAL REPORTS

12. BALANCE SHEET TERMS

13. INVENTORY TYPES

14. WORKFLOW & PRODUCTION

Goal:

• Efficiency

• Fewer intersections

• Fewer accidents

Know:

• Gantt Chart = scheduling tool

• Economy of Scale = large batches more efficient

15. INFORMATION MANAGEMENT

16. MUST-KNOW FORMULAS

Food Cost %

Food Cost %=Food CostMenu Price×100\text{Food Cost \%}=\frac{\text{Food Cost}}{\text{Menu Price}}\times100Food Cost %=Menu PriceFood Cost​×100

Contribution Margin

Contribution Margin=Menu Price−Food Cost\text{Contribution Margin}=\text{Menu Price}-\text{Food Cost}Contribution Margin=Menu Price−Food Cost

Turnover Rate

Turnover Rate=Employees LeftTotal Positions×100\text{Turnover Rate}=\frac{\text{Employees Left}}{\text{Total Positions}}\times100Turnover Rate=Total PositionsEmployees Left​×100

Trays per Minute

Trays per Minute=TraysMinutes\text{Trays per Minute}=\frac{\text{Trays}}{\text{Minutes}}Trays per Minute=MinutesTrays​

Labor Minutes per Tray

Labor Minutes per Tray=Workers×MinutesTrays\text{Labor Minutes per Tray}=\frac{\text{Workers}\times\text{Minutes}}{\text{Trays}}Labor Minutes per Tray=TraysWorkers×Minutes​

Break-even Point

Break-even Point=F1−VP\text{Break-even Point}=\frac{F}{1-\frac{V}{P}}Break-even Point=1−PV​F​

Recipe Conversion Factor

Conversion Factor=New YieldOld Yield\text{Conversion Factor}=\frac{\text{New Yield}}{\text{Old Yield}}Conversion Factor=Old YieldNew Yield​

Scoop Size

Scoop Volume=32Scoop Number\text{Scoop Volume}=\frac{32}{\text{Scoop Number}}Scoop Volume=Scoop Number32​

VERY IMPORTANT:

Bigger scoop number = SMALLER scoop

17. MOST COMMON TRICK QUESTIONS

MOST IMPORTANT THINGS TO MEMORIZE TONIGHT

1. Budget types

2. Quantitative vs Qualitative

3. Menu types

4. HACCP / HIPAA / OSHA

5. Forecasting methods

6. Procurement methods

7. Food Cost %

8. Contribution Margin

9. Break-even

10. Scoop sizes

11. Recipe conversion factor

12. Workflow goals

13. Sustainability concepts

14. Financial reports

15. Productivity formulas

WHAT BOUT THE QUESTIONS TRUE AND FALSE AND MUTTIPLE CHOICE U CREATE

TRUE/FALSE QUESTIONS YOU SHOULD STUDY

1. Accountability means being responsible for actions taken.
   ✅ TRUE

2. External benchmarking compares current performance to past internal records.
   ✅ FALSE

3. Quantitative productivity measures focus on numbers.
   ✅ TRUE

4. Qualitative measures evaluate quality and accuracy.
   ✅ TRUE

5. Outcome measures determine whether goals were achieved.
   ✅ TRUE

6. HIPAA protects patient health information.
   ✅ TRUE

7. A fixed budget changes automatically with production volume.
   ✅ FALSE

8. Variable budgets respond to changes in production or revenue.
   ✅ TRUE

9. Zero-based budgets require justification of every expense.
   ✅ TRUE

10. Incremental budgets are based on the previous budget.
    ✅ TRUE

11. Prime vendor purchasing uses one major vendor.
    ✅ TRUE

12. Bid purchasing usually awards business to the lowest qualified bidder.
    ✅ TRUE

13. Static menus repeat after a cycle period.
    ✅ FALSE

14. Cycle menus repeat after a period of time.
    ✅ TRUE

15. Perishable foods usually require cold storage.
    ✅ TRUE

16. Larger scoop numbers mean larger scoop volumes.
    ✅ FALSE

17. HACCP focuses on food safety hazards.
    ✅ TRUE

18. Ergonomics studies movement related to work performance.
    ✅ TRUE

19. Job rotation may reduce repetitive stress injuries.
    ✅ TRUE

20. Subjective forecasting relies on intuition and experience.
    ✅ TRUE

21. Computer forecasting requires reliable historical data.
    ✅ TRUE

22. An EHR is an Electronic Health Record.
    ✅ TRUE

23. Organic foods in the U.S. are certified by the USDA.
    ✅ TRUE

24. Composting converts organic waste into useful soil material.
    ✅ TRUE

25. Energy Star products improve energy efficiency.
    ✅ TRUE

MULTIPLE CHOICE QUESTIONS YOU SHOULD STUDY

26

Which budget starts from scratch?

A. Incremental
B. Variable
C. Fixed
D. Zero-based

✅ Answer: D

27

Which menu repeats after a specific time period?

A. Static
B. À la carte
C. Cycle
D. Single-use

✅ Answer: C

28

Which productivity measure focuses on quality?

A. Quantitative
B. Qualitative
C. Financial
D. Benchmarking

✅ Answer: B

29

Which organization protects patient privacy?

A. OSHA
B. USDA
C. HIPAA
D. FDA

✅ Answer: C

30

Which purchasing method commonly uses the lowest bidder?

A. Retail
B. Bid purchasing
C. Prime vendor
D. Multiple vendor

✅ Answer: B

31

Which is considered a capital expense?

A. Gloves
B. Milk
C. Kitchen oven
D. Cleaning supplies

✅ Answer: C

32

Which menu type prices items individually?

A. Static
B. Table d’hôte
C. Cycle
D. À la carte

✅ Answer: D

33

Which forecasting method uses intuition?

A. Manual tally
B. Subjective forecasting
C. Percentage forecasting
D. Computer forecasting

✅ Answer: B

34

Which is a quantitative productivity measure?

A. Taste
B. Appearance
C. Trays served
D. Accuracy

✅ Answer: C

35

What is the main goal of workflow design?

A. More movement
B. More intersections
C. Operational efficiency
D. More accidents

✅ Answer: C

36

Which productivity measure determines if a product achieved its purpose?

A. Outcome measure
B. Qualitative measure
C. Quantitative measure
D. Financial measure

✅ Answer: A

37

Which budget changes according to volume?

A. Fixed budget
B. Static budget
C. Variable budget
D. Incremental budget

✅ Answer: C

38

Which menu is designed for one-time use?

A. Static
B. Single-use
C. Cycle
D. À la carte

✅ Answer: B

39

Which purchasing method is LEAST formal?

A. Prime vendor
B. Multiple vendor
C. Bid purchasing
D. Retail purchasing

✅ Answer: D

40

Which law focuses on workplace safety?

A. HIPAA
B. HACCP
C. OSHA
D. USDA

✅ Answer: C

MATH QUESTIONS YOU SHOULD STUDY

41

Food cost = $4
Menu price = $16

Food Cost % = ?

A. 20%
B. 25%
C. 30%
D. 35%

✅ Answer: B

42

Menu price = $15
Food cost = $5

Contribution Margin = ?

A. $8
B. $9
C. $10
D. $11

✅ Answer: C

43

10 employees left out of 100 positions.

Turnover Rate = ?

A. 5%
B. 10%
C. 15%
D. 20%

✅ Answer: B

44

240 trays in 80 minutes.

Trays per Minute = ?

A. 2
B. 3
C. 4
D. 5

✅ Answer: B

45

6 workers, 180 trays, 60 minutes.

Labor Minutes per Tray = ?

A. 1
B. 2
C. 3
D. 4

✅ Answer: B

46

Fixed costs = 30,000
Variable costs = 45,000
Revenue = 90,000

Break-even Point = ?

A. 45,000
B. 50,000
C. 60,000
D. 75,000

✅ Answer: C

47

Equipment cost = $12,000
Life span = 6 years

Depreciation = ?

A. 1,000
B. 1,500
C. 2,000
D. 2,500

✅ Answer: C

48

Recipe serves 10.
Need 40 servings.

Conversion Factor = ?

A. 2
B. 3
C. 4
D. 5

✅ Answer: C

49

#8 scoop = ?

A. 2 oz
B. 4 oz
C. 6 oz
D. 8 oz

✅ Answer: B

50

8 pounds of beef with 4 oz servings = ?

A. 24
B. 28
C. 32
D. 36

✅ Answer: C

QUESTIONS MOST LIKELY TO APPEAR EXACTLY LIKE THIS

Example 1

Which budget changes according to production volume?

A. Fixed
B. Incremental
C. Variable
D. Zero-based

✅ Variable

Example 2

Which measure evaluates quality?

A. Quantitative
B. Qualitative
C. Financial
D. Outcome

✅ Qualitative

Example 3

Which menu repeats after a set time?

A. Static
B. Cycle
C. À la carte
D. Single-use

✅ Cycle

Example 4

Larger scoop numbers indicate:

A. Larger portions
B. Smaller portions
C. Higher temperatures
D. Better quality

✅ Smaller portions

That exact type of question appears constantly in foodservice exams.

THE LEAST IMPORTANT THINGS

If you run out of time, spend LESS time on:

• Green Restaurant Association

• Fair Trade

• animal welfare labels

• LAN/Intranet

• petty cash

• bonded employee

Those are lower probability.

PRIORITY ORDER TO STUDY

PRIORITY 1 (ABSOLUTE MUST)

• Budget types

• Productivity types

• Menu types

• Food cost %

• Contribution margin

• Break-even

• Forecasting

• HIPAA/HACCP/OSHA

• Scoop sizes

• Recipe conversion factor

PRIORITY 2

• Workflow

• Standardized recipes

• Procurement

• Sustainability

• Inventory types

• Financial reports

PRIORITY 3

• Animal welfare labels

• LAN/Intranet

• Fair Trade

• Green Restaurant Association

So yes — the way the questions are written now is MUCH closer to how your actual multiple-choice exam will probably look.

SO CREATEM IN MULTIMPLE CHOICES

HIGH-YIELD MULTIPLE CHOICE QUESTIONS TO STUDY

1

Which budget changes according to production volume?

A. Fixed
B. Incremental
C. Variable
D. Zero-based

✅ Answer: C

2

Which budget starts completely from scratch?

A. Fixed
B. Variable
C. Incremental
D. Zero-based

✅ Answer: D

3

Which productivity measure focuses on numbers?

A. Qualitative
B. Quantitative
C. Outcome
D. Benchmarking

✅ Answer: B

4

Which productivity measure evaluates quality and accuracy?

A. Quantitative
B. Financial
C. Qualitative
D. Revenue

✅ Answer: C

5

Which productivity measure determines whether goals were achieved?

A. Quantitative
B. Qualitative
C. Outcome
D. Benchmark

✅ Answer: C

6

Which menu repeats after a specific period of time?

A. Static
B. Cycle
C. À la carte
D. Single-use

✅ Answer: B

7

Which menu type prices items separately?

A. Cycle
B. Static
C. Table d’hôte
D. À la carte

✅ Answer: D

8

Which menu type is designed for one-time use?

A. Static
B. Cycle
C. Single-use
D. Table d’hôte

✅ Answer: C

9

Which purchasing method uses one main vendor?

A. Retail purchasing
B. Bid purchasing
C. Multiple vendor purchasing
D. Prime vendor purchasing

✅ Answer: D

10

Which purchasing method usually awards business to the lowest qualified bidder?

A. Prime vendor
B. Bid purchasing
C. Retail purchasing
D. Emergency purchasing

✅ Answer: B

11

Which law protects patient health information?

A. OSHA
B. FDA
C. HIPAA
D. USDA

✅ Answer: C

12

Which organization focuses on workplace safety?

A. HIPAA
B. OSHA
C. HACCP
D. USDA

✅ Answer: B

13

HACCP primarily focuses on:

A. Payroll systems
B. Budget forecasting
C. Food safety hazards
D. Marketing strategies

✅ Answer: C

14

Which forecasting method relies mainly on intuition and experience?

A. Manual tally
B. Percentage forecasting
C. Subjective forecasting
D. Computer forecasting

✅ Answer: C

15

Which forecasting method uses historical percentages?

A. Subjective forecasting
B. Percentage forecasting
C. Manual tally
D. Retail forecasting

✅ Answer: B

16

Which forecasting method counts actual customer orders?

A. Percentage forecasting
B. Manual tally
C. Subjective forecasting
D. Computer forecasting

✅ Answer: B

17

What is the primary goal of workflow design?

A. More intersections
B. Increased movement
C. Operational efficiency
D. More accidents

✅ Answer: C

18

Which workflow layout best reduces accidents?

A. Multiple-intersection layout
B. Circular layout
C. No-intersection layout
D. Random layout

✅ Answer: C

19

Which tool is used to visually schedule tasks over time?

A. Benchmark report
B. Gantt chart
C. Inventory sheet
D. Balance sheet

✅ Answer: B

20

Economy of scale means:

A. Small batches are more efficient
B. Large batches are more efficient
C. Food costs increase
D. Labor costs disappear

✅ Answer: B

21

Which document helps ensure consistency and portion control?

A. Budget report
B. Standardized recipe
C. Payroll sheet
D. Delivery invoice

✅ Answer: B

22

Which production control method ensures correct serving sizes?

A. Portion control
B. Forecasting
C. Benchmarking
D. Scheduling

✅ Answer: A

23

Which type of customer is considered an INTERNAL customer?

A. Patient
B. Visitor
C. Nurse
D. Family member

✅ Answer: C

24

Which center generates revenue greater than operating costs?

A. Cost center
B. Revenue center
C. Profit center
D. Budget center

✅ Answer: C

25

Which center only generates expenses?

A. Profit center
B. Revenue center
C. Cost center
D. Purchasing center

✅ Answer: C

26

Which financial report compares actual performance to the budget?

A. Balance sheet
B. Operating statement
C. Inventory report
D. Purchase order

✅ Answer: B

27

Which financial statement shows assets and liabilities?

A. Profit & Loss Statement
B. Payroll report
C. Balance sheet
D. Production schedule

✅ Answer: C

28

Assets are best described as:

A. Debts owed
B. Things owned
C. Payroll costs
D. Production expenses

✅ Answer: B

29

Liabilities are best described as:

A. Revenue
B. Profit
C. Things owned
D. Debts owed

✅ Answer: D

30

Which inventory category includes milk and eggs?

A. Supplies
B. Perishables
C. Capital equipment
D. Groceries

✅ Answer: B

31

Which inventory category includes ovens and refrigerators?

A. Groceries
B. Supplies
C. Capital equipment
D. Perishables

✅ Answer: C

32

Which sustainability practice reduces waste BEFORE it occurs?

A. Composting
B. Recycling
C. Source reduction
D. Landfill disposal

✅ Answer: C

33

Composting is the process of:

A. Burning waste
B. Freezing food
C. Breaking down organic waste
D. Packaging leftovers

✅ Answer: C

34

Which certification identifies energy-efficient equipment?

A. USDA Organic
B. OSHA Approved
C. Energy Star
D. HACCP

✅ Answer: C

35

Organic foods in the United States are certified by:

A. FDA
B. OSHA
C. USDA
D. HIPAA

✅ Answer: C

36

Which term describes genetically modified foods?

A. Organic
B. Compostable
C. Transgenic/GMO
D. Cage-free

✅ Answer: C

37

Which animal welfare label means animals are not confined to cages?

A. Organic
B. Cage-free
C. Grass-fed
D. Compostable

✅ Answer: B

38

Which program helps analyze foods and nutrients?

A. Payroll software
B. Nutrient analysis software
C. Purchasing software
D. Scheduling software

✅ Answer: B

39

Patient service programs help manage:

A. Advertising
B. Allergies and meal tickets
C. Employee payroll
D. Vendor contracts

✅ Answer: B

40

What does EHR stand for?

A. Employee Health Record
B. Emergency Health Report
C. Electronic Health Record
D. External Healthcare Registry

✅ Answer: C

HIGH-YIELD MATH MULTIPLE CHOICE

41

Food cost = $4
Menu price = $16

Food Cost % = ?

A. 20%
B. 25%
C. 30%
D. 35%

✅ Answer: B

42

Menu price = $15
Food cost = $5

Contribution Margin = ?

A. $8
B. $9
C. $10
D. $11

✅ Answer: C

43

10 employees left out of 100 positions.

Turnover Rate = ?

A. 5%
B. 10%
C. 15%
D. 20%

✅ Answer: B

44

240 trays in 80 minutes.

Trays per Minute = ?

A. 2
B. 3
C. 4
D. 5

✅ Answer: B

45

6 workers, 180 trays, 60 minutes.

Labor Minutes per Tray = ?

A. 1
B. 2
C. 3
D. 4

✅ Answer: B

46

Fixed costs = 30,000
Variable costs = 45,000
Revenue = 90,000

Break-even Point = ?

A. 45,000
B. 50,000
C. 60,000
D. 75,000

✅ Answer: C

47

Equipment cost = $12,000
Life span = 6 years

Depreciation = ?

A. 1,000
B. 1,500
C. 2,000
D. 2,500

✅ Answer: C

48

Recipe serves 10. Need 40 servings.

Conversion Factor = ?

A. 2
B. 3
C. 4
D. 5

✅ Answer: C

49

A #8 scoop equals:

A. 2 oz
B. 4 oz
C. 6 oz
D. 8 oz

✅ Answer: B

50

8 pounds of beef with 4 oz servings equals:

A. 24
B. 28
C. 32
D. 36

✅ Answer: C

QUESTIONS MOST LIKELY TO APPEAR EXACTLY LIKE THIS

Example 1

Which budget changes according to production volume?

A. Fixed
B. Incremental
C. Variable
D. Zero-based

✅ Variable

Example 2

Which measure evaluates quality?

A. Quantitative
B. Qualitative
C. Financial
D. Outcome

✅ Qualitative

Example 3

Which menu repeats after a set time?

A. Static
B. Cycle
C. À la carte
D. Single-use

✅ Cycle

Example 4

Larger scoop numbers indicate:

A. Larger portions
B. Smaller portions
C. Higher temperatures
D. Better quality

✅ Smaller portions

That exact type of question appears constantly in foodservice exams.

THE LEAST IMPORTANT THINGS

If you run out of time, spend LESS time on:

• Green Restaurant Association

• Fair Trade

• animal welfare labels

• LAN/Intranet

• petty cash

• bonded employee

Those are lower probability.

PRIORITY ORDER TO STUDY

PRIORITY 1 (ABSOLUTE MUST)

• Budget types

• Productivity types

• Menu types

• Food cost %

• Contribution margin

• Break-even

• Forecasting

• HIPAA/HACCP/OSHA

• Scoop sizes

• Recipe conversion factor

PRIORITY 2

• Workflow

• Standardized recipes

• Procurement

• Sustainability

• Inventory types

• Financial reports

PRIORITY 3

• Animal welfare labels

• LAN/Intranet

• Fair Trade

• Green Restaurant Association

So yes — the way the questions are written now is MUCH closer to how your actual multiple-choice exam will probably look.

SO CREATEM IN MULTIMPLE CHOICES

HIGH-YIELD MULTIPLE CHOICE QUESTIONS TO STUDY

1

Which budget changes according to production volume?

A. Fixed
B. Incremental
C. Variable
D. Zero-based

✅ Answer: C

2

Which budget starts completely from scratch?

A. Fixed
B. Variable
C. Incremental
D. Zero-based

✅ Answer: D

3

Which productivity measure focuses on numbers?

A. Qualitative
B. Quantitative
C. Outcome
D. Benchmarking

✅ Answer: B

4

Which productivity measure evaluates quality and accuracy?

A. Quantitative
B. Financial
C. Qualitative
D. Revenue

✅ Answer: C

5

Which productivity measure determines whether goals were achieved?

A. Quantitative
B. Qualitative
C. Outcome
D. Benchmark

✅ Answer: C

6

Which menu repeats after a specific period of time?

A. Static
B. Cycle
C. À la carte
D. Single-use

✅ Answer: B

7

Which menu type prices items separately?

A. Cycle
B. Static
C. Table d’hôte
D. À la carte

✅ Answer: D

8

Which menu type is designed for one-time use?

A. Static
B. Cycle
C. Single-use
D. Table d’hôte

✅ Answer: C

9

Which purchasing method uses one main vendor?

A. Retail purchasing
B. Bid purchasing
C. Multiple vendor purchasing
D. Prime vendor purchasing

✅ Answer: D

10

Which purchasing method usually awards business to the lowest qualified bidder?

A. Prime vendor
B. Bid purchasing
C. Retail purchasing
D. Emergency purchasing

✅ Answer: B

11

Which law protects patient health information?

A. OSHA
B. FDA
C. HIPAA
D. USDA

✅ Answer: C

12

Which organization focuses on workplace safety?

A. HIPAA
B. OSHA
C. HACCP
D. USDA

✅ Answer: B

13

HACCP primarily focuses on:

A. Payroll systems
B. Budget forecasting
C. Food safety hazards
D. Marketing strategies

✅ Answer: C

14

Which forecasting method relies mainly on intuition and experience?

A. Manual tally
B. Percentage forecasting
C. Subjective forecasting
D. Computer forecasting

✅ Answer: C

15

Which forecasting method uses historical percentages?

A. Subjective forecasting
B. Percentage forecasting
C. Manual tally
D. Retail forecasting

✅ Answer: B

16

Which forecasting method counts actual customer orders?

A. Percentage forecasting
B. Manual tally
C. Subjective forecasting
D. Computer forecasting

✅ Answer: B

17

What is the primary goal of workflow design?

A. More intersections
B. Increased movement
C. Operational efficiency
D. More accidents

✅ Answer: C

18

Which workflow layout best reduces accidents?

A. Multiple-intersection layout
B. Circular layout
C. No-intersection layout
D. Random layout

✅ Answer: C

19

Which tool is used to visually schedule tasks over time?

A. Benchmark report
B. Gantt chart
C. Inventory sheet
D. Balance sheet

✅ Answer: B

20

Economy of scale means:

A. Small batches are more efficient
B. Large batches are more efficient
C. Food costs increase
D. Labor costs disappear

✅ Answer: B

21

Which document helps ensure consistency and portion control?

A. Budget report
B. Standardized recipe
C. Payroll sheet
D. Delivery invoice

✅ Answer: B

22

Which production control method ensures correct serving sizes?

A. Portion control
B. Forecasting
C. Benchmarking
D. Scheduling

✅ Answer: A

23

Which type of customer is considered an INTERNAL customer?

A. Patient
B. Visitor
C. Nurse
D. Family member

✅ Answer: C

24

Which center generates revenue greater than operating costs?

A. Cost center
B. Revenue center
C. Profit center
D. Budget center

✅ Answer: C

25

Which center only generates expenses?

A. Profit center
B. Revenue center
C. Cost center
D. Purchasing center

✅ Answer: C

26

Which financial report compares actual performance to the budget?

A. Balance sheet
B. Operating statement
C. Inventory report
D. Purchase order

✅ Answer: B

27

Which financial statement shows assets and liabilities?

A. Profit & Loss Statement
B. Payroll report
C. Balance sheet
D. Production schedule

✅ Answer: C

28

Assets are best described as:

A. Debts owed
B. Things owned
C. Payroll costs
D. Production expenses

✅ Answer: B

29

Liabilities are best described as:

A. Revenue
B. Profit
C. Things owned
D. Debts owed

✅ Answer: D

30

Which inventory category includes milk and eggs?

A. Supplies
B. Perishables
C. Capital equipment
D. Groceries

✅ Answer: B

31

Which inventory category includes ovens and refrigerators?

A. Groceries
B. Supplies
C. Capital equipment
D. Perishables

✅ Answer: C

32

Which sustainability practice reduces waste BEFORE it occurs?

A. Composting
B. Recycling
C. Source reduction
D. Landfill disposal

✅ Answer: C

33

Composting is the process of:

A. Burning waste
B. Freezing food
C. Breaking down organic waste
D. Packaging leftovers

✅ Answer: C

34

Which certification identifies energy-efficient equipment?

A. USDA Organic
B. OSHA Approved
C. Energy Star
D. HACCP

✅ Answer: C

35

Organic foods in the United States are certified by:

A. FDA
B. OSHA
C. USDA
D. HIPAA

✅ Answer: C

36

Which term describes genetically modified foods?

A. Organic
B. Compostable
C. Transgenic/GMO
D. Cage-free

✅ Answer: C

37

Which animal welfare label means animals are not confined to cages?

A. Organic
B. Cage-free
C. Grass-fed
D. Compostable

✅ Answer: B

38

Which program helps analyze foods and nutrients?

A. Payroll software
B. Nutrient analysis software
C. Purchasing software
D. Scheduling software

✅ Answer: B

39

Patient service programs help manage:

A. Advertising
B. Allergies and meal tickets
C. Employee payroll
D. Vendor contracts

✅ Answer: B

40

What does EHR stand for?

A. Employee Health Record
B. Emergency Health Report
C. Electronic Health Record
D. External Healthcare Registry

✅ Answer: C

HIGH-YIELD MATH MULTIPLE CHOICE

41

Food cost = $4
Menu price = $16

Food Cost % = ?

A. 20%
B. 25%
C. 30%
D. 35%

✅ Answer: B

42

Menu price = $15
Food cost = $5

Contribution Margin = ?

A. $8
B. $9
C. $10
D. $11

✅ Answer: C

43

10 employees left out of 100 positions.

Turnover Rate = ?

A. 5%
B. 10%
C. 15%
D. 20%

✅ Answer: B

44

240 trays in 80 minutes.

Trays per Minute = ?

A. 2
B. 3
C. 4
D. 5

✅ Answer: B

45

6 workers, 180 trays, 60 minutes.

Labor Minutes per Tray = ?

A. 1
B. 2
C. 3
D. 4

✅ Answer: B

46

Fixed costs = 30,000
Variable costs = 45,000
Revenue = 90,000

Break-even Point = ?

A. 45,000
B. 50,000
C. 60,000
D. 75,000

✅ Answer: C

47

Equipment cost = $12,000
Life span = 6 years

Depreciation = ?

A. 1,000
B. 1,500
C. 2,000
D. 2,500

✅ Answer: C

48

Recipe serves 10. Need 40 servings.

Conversion Factor = ?

A. 2
B. 3
C. 4
D. 5

✅ Answer: C

49

A #8 scoop equals:

A. 2 oz
B. 4 oz
C. 6 oz
D. 8 oz

✅ Answer: B

50

8 pounds of beef with 4 oz servings equals:

A. 24
B. 28
C. 32
D. 36

✅ Answer: C

1. Budget Types

You MUST instantly know:

2. Productivity Types

This is VERY likely on the exam.

3. Menu Types

4. Procurement Methods

5. HIPAA / HACCP / OSHA

These ALWAYS appear.

6. Forecasting Methods

7. Workflow Concepts

Know:

• operational efficiency

• fewer intersections

• fewer accidents

• Gantt chart

• economy of scale

8. Standardized Recipes

Know they improve:

• consistency

• portion control

• quality control

• food safety

And include:

• ingredients

• procedures

• yield

• portion size

9. Sustainability Concepts

Know:

• composting

• source reduction

• organic

• GMO/transgenic

• Energy Star

• Food Recovery Hierarchy

10. Inventory Types

11. Financial Terms