Certified Dietary Manager (CDM) Practice Exam

What is a characteristic of contract management in foodservice?

1. In-house staff management exclusively

2. Management provided by a contract company

3. Voluntary management by community partners

4. Management during emergency situations only

The correct answer is: Management provided by a contract company

The correct answer highlights that a characteristic of contract management in foodservice involves management provided by a contract company. This approach often includes outsourcing certain foodservice operations to external vendors who specialize in providing food and nutrition services. These contract companies typically offer expertise, resources, and efficiencies that may not be available in-house, allowing foodservice operations to focus on core competencies while benefiting from the specialized skills and systems of the contractor. In contrast, the other options focus on scenarios that may not represent the broader scope of contract management. For instance, in-house staff management exclusively refers to maintaining operations without external assistance, which does not align with the concept of contract management. Similarly, voluntary management by community partners implies a collaboration or partnership model, rather than a structured contractual relationship, and management during emergency situations only is too narrow, as contract management encompasses regular operations and is not limited to crisis scenarios.