Certified Dietary Manager (CDM) Practice Exam

In dining settings, what is a primary feature of trayline service?

1. Clients serve themselves from a buffet

2. Staff prepare individual meals upon request

3. Trays are assembled in a systematic assembly line process

4. Food is prepared to order immediately

The correct answer is: Trays are assembled in a systematic assembly line process

The primary feature of trayline service is that trays are assembled in a systematic assembly line process. This method is efficient in providing meals to multiple clients in a dining setting, particularly in healthcare or institutional environments. Each tray is prepared with the items needed for an individual meal in an organized sequence, which minimizes wait times and ensures that meals are consistently presented and portioned. This process allows staff to move quickly along the assembly line, adding specific items to each tray in a designated order which enhances efficiency and organization. While other service methods such as buffets or prepared-to-order meals may provide variety and immediate customization, they do not utilize the systematic assembly method that characterizes trayline service. This method is especially beneficial in settings where speed and efficiency are crucial, ensuring that meals can be delivered promptly to a large number of clients.