Certified Dietary Manager (CDM) Practice Exam

The correct answer reflects an important metric used in food service operations. "Meals per labor hour" is a measure that indicates how efficiently meals are being produced in relation to the amount of labor expended. This metric is crucial for understanding how many meals a kitchen can produce in relation to the labor hours available, essentially assessing the productivity of the workforce in meal service settings.

By analyzing this ratio, managers can identify areas for improvement, optimize labor costs, and ensure that resources are utilized effectively. High values in "meals per labor hour" suggest efficient operations, meaning more meals are being produced for each hour of labor invested.

In contrast, the other options address different aspects of meal service rather than the specific productivity ratio represented by "meals per labor hour." For instance, the total meals produced per staff member focuses more on individual contributions rather than the overall efficiency of the entire team, while the efficiency of meal service delivery may encompass various factors beyond just labor hours, such as the speed of service and customer satisfaction. Lastly, the average time taken to produce a meal is more concerned with the duration of meal preparation rather than the overall productivity concerning labor.