Food Service & Nutrition - Spring 2017 - 25
CONTINUING EDUCATION QUIZZES
FEATURE TOPIC QUIZ:
HUMAN RESOURCES MANAGEMENT:
INCIDENT INVESTIGATIONS AND STAFF SAFETY
1. Workers who ask a lot of questions can take up a lot of your
time, so you should keep talking to them to a minimum.
❏ a) True
❏ b) False
Common workplace hazards are:
a) Energy sources
b) An object that can fall from a height
c) Sharp objects or equipment
d) All the above
3. Hazard assessments are used to ensure adequate controls
are in place for controlled hazards in the workplace.
❏ a) False
❏ b) True
4. The PEMPE model used to identify potential risk factors
or root causes of an incident/accident.
❏ a) People, employer, materials, posted materials,
❏ b) Place, employee, materials, process, environment.
❏ c) People, equipment, materials, process,
❏ d) Problems, explanation, motion, philosophy,
FEATURE TOPIC QUIZ:
FINANCIAL BUSINESS MANAGEMENT:
HOW TO STOP WORRYING ABOUT YOUR FOOD COST!
How does a well-planned menu contribute to food cost saving?
a) A well-planned menu increases customer satisfaction
b) A well-planned menu allows for last minute changes
c) A well-planned menu has a balance of expensive and cost
❏ d) A well-planned menu helps save labour cost
2. How does good inventory management contribute to staying within
the food budget?
❏ a) By avoiding food spoilage before use
❏ b) By preventing theft
❏ c) By reducing overstocking
❏ d) All the above
3. Which one of the below statements is NOT true about wise purchasing practices?
❏ a) A nutrition manager must never buy expensive food items
❏ b) Buying in bulk is usually more beneficial
❏ c) Prepackaged products are stolen easier
❏ d) Buying products that are in season contribute to savings
4. Which one of the below aspects of a food service operation is the
most important in terms of cost savings?
❏ a) Purchasing
❏ b) Inventory management
❏ c) Production
❏ d) Catering
COMPLETE THIS QUIZ ONLINE!
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