Certified Dietary Manager (CDM) Practice Exam

The productivity index specifically measures the efficiency of labor in relation to the quantity of meals prepared and served. It is calculated by assessing the labor hours used per meal served, allowing managers to evaluate how effectively the kitchen staff is operating. This information is crucial for optimizing staffing, reducing costs, and ensuring that the dietary operation runs smoothly while providing necessary meal services. While the other choices focus on different aspects of dietary management—such as the quality of ingredients, the monetary cost of meals, and client preferences—none of these directly assess how well labor is utilized. Therefore, the productivity index serves as a vital tool for management, helping to ensure that operations are both efficient and effective in meal preparation and service.