Certified Dietary Manager Human Resources Management Questions and Answers

Question 1

A dietary manager is interviewing candidates for a dietary aide position. Which of the following questions is legally permissible to ask during an interview?

Accepted Answer

Are you able to lift and carry trays weighing up to 25 pounds?

Answer

What country are you from originally?

Answer

Do you have reliable childcare arrangements?

Answer

Have you ever been arrested?

Question 2

A dietary aide has been late to their shift three times in the past two weeks, violating the facility's attendance policy. What is the most appropriate initial action for the Certified Dietary Manager to take?

Accepted Answer

Conduct a private counseling session with the employee to discuss the tardiness and review the attendance policy.

Answer

Terminate the employee immediately for insubordination.

Answer

Discuss the employee's tardiness with other team members to see if they know the reason.

Answer

Reduce the employee's scheduled hours for the next pay period.

Question 3

What is the primary purpose of a new employee orientation program in a dietary department?

Accepted Answer

To integrate the new employee into the organization and provide essential policy and safety information.

Answer

To assess the new employee's advanced culinary skills.

Answer

To complete all payroll and tax-related paperwork.

Answer

To introduce the new employee to the facility's long-term strategic goals.

Question 4

The Family and Medical Leave Act (FMLA) requires covered employers to provide eligible employees with up to 12 weeks of unpaid, job-protected leave. To be eligible, an employee must have worked for the employer for at least how long?

Accepted Answer

12 months

Answer

90 days

Answer

6 months

Answer

24 months

Question 5

A dietary manager is developing a work schedule. The total number of hours to be worked by all staff in one week is 320. How many Full-Time Equivalents (FTEs) does this represent, assuming a standard 40-hour workweek?

Accepted Answer

8

Answer

10

Answer

12

Answer

15

Question 6

Which of the following best describes the goal of a progressive discipline policy in a foodservice operation?

Accepted Answer

To correct an employee's performance or behavior through a series of increasingly formal steps.

Answer

To identify and terminate underperforming employees as quickly as possible.

Answer

To create a detailed paper trail to protect the facility from legal action.

Answer

To punish employees for violating workplace rules and policies.