Challenge Your Exam Readiness With Our Free CDM Practice Questions

  • Home
  • /   Nutrition
  • /   Certifying Board for Dietary Managers (CBDM)
  • /   CDM
  • /   Certified Dietary Manager
Question # 41

A facility’s food cost percentage is calculated by dividing:

Options:

A.

Total labor cost ÷ total food sales

B.

Cost of food used ÷ total food sales

C.

Total food sales ÷ number of meals served

D.

Number of meals served ÷ total food cost

Viewing question 41 out of 72 questions
Industry research shows that students who utilize CDM practice tests are significantly more likely to pass exam.


Our free CDM practice questions act as a diagnostic tool to give you a clear snapshot of your Certified Dietary Manager readiness. Discover which topics are your strengths and, more importantly, which critical topics require your immediate attention.

Go to CDM Exam Main Page

CDM Overview

Name Certified Dietary Manager
Code CDM
Vendor Nutrition
Certification Certifying Board for Dietary Managers (CBDM)

CDM Questions