Certified Dietary Manager (CDM) Practice Exam

Disable ads (and more) with a membership for a one time $2.99 payment

Prepare for the Certified Dietary Manager Exam with flashcards and multiple choice questions. Improve your knowledge with hints and explanations.

Each practice test/flash card set has 50 randomly selected questions from a bank of over 500. You'll get a new set of questions each time!

Practice this question and more.

In the context of food service, what is the primary significance of yield percentage?

It determines the popularity of menu items
It helps in managing food costs and portion sizes
It influences employee scheduling needs
It indicates the skill level of kitchen staff

The correct answer is: It helps in managing food costs and portion sizes

The primary significance of yield percentage in food service lies in its ability to assist with managing food costs and portion sizes. Yield percentage is essentially the ratio of the usable product gained after preparation to the original amount purchased. By understanding yield percentage, food service managers can calculate the cost of the food that will remain after cooking and trimming, which is crucial for budgeting and maintaining profitability. Moreover, knowing the yield percentage allows managers to determine proper portion sizes for menu items, ensuring that the establishment can serve consistent portions while keeping costs in check. This understanding also aids in inventory management and serves as a basis for menu pricing, helping to avoid waste and optimize the use of resources. The other options, while they may touch on aspects of food service, do not directly connect yield percentage to its core purpose within a food service context, which is primarily focused on cost management and portion control.