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Question # 65

What is the primary goal of portion control in foodservice?

Options:

A.

Increase plate size for satisfaction

B.

Reduce food waste, cost, and ensure nutritional accuracy

C.

Encourage staff creativity with serving sizes

D.

Allow flexibility for customer preferences

Viewing question 65 out of 72 questions
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CDM Overview

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

CDM Questions