Certified Dietary Manager (CDM) Practice Exam

What do productivity indexes measure in a dietary setting?

1. Cost-effectiveness of meals only

2. Quality of food preparation

3. Productivity levels including calculations of time, meals, and labor

4. Customer satisfaction levels

The correct answer is: Productivity levels including calculations of time, meals, and labor

Productivity indexes in a dietary setting are essential tools that assess how effectively resources are utilized to achieve goals related to meal preparation and service. The focus of these indexes is on measuring productivity levels, which include critical calculations concerning the time spent on food preparation, the number of meals produced, and the labor utilized during these processes. By analyzing these elements, dietary managers can determine the efficiency of their operations. For instance, if the index shows a high number of meals prepared relative to the time spent, it indicates good productivity. Conversely, if the time is disproportionately high for the number of meals produced, it suggests the need for process improvements or staffing adjustments. This measurement is crucial for optimizing operations, reducing waste, managing costs, and ensuring that the dietary needs of clients are met in a timely and efficient manner. The focus on productivity levels thus highlights its role in ensuring high standards of food service delivery while maintaining operational efficiency.