Certified Dietary Manager (CDM) Practice Exam

What is one effective method for reducing food waste in food service operations?

1. Employing excessive food storage

2. Implementing portion control and accurate inventory management

3. Increasing food variety without monitoring

4. Reducing staff training on food handling

The correct answer is: Implementing portion control and accurate inventory management

Implementing portion control and accurate inventory management is a highly effective method for reducing food waste in food service operations. By managing portion sizes, food service operators can ensure that customers receive appropriate amounts of food, thereby minimizing excess that may otherwise go uneaten. This practice not only caters to customer satisfaction by preventing over-serving but also helps maintain a balance between demand and supply, reducing the likelihood of leftover food. Accurate inventory management complements portion control by allowing food service operations to track what ingredients and items are on hand. This prevents over-purchasing, which can lead to spoilage and waste. By regularly analyzing inventory, managers can forecast menu needs more accurately and adjust orders accordingly, further decreasing the overall waste generated in the operation. In contrast, employing excessive food storage leads to potential spoilage as items may not be retrieved in time, and increasing food variety without monitoring can overwhelm customers and lead to uneaten items. Additionally, reducing staff training on food handling could lead to improper preparation or storage methods, increasing the chances of food waste due to safety concerns or spoilage. Thus, the combination of portion control and inventory management is the most effective strategy for minimizing food waste.