Certified Dietary Manager (CDM) Practice Exam

The chosen response highlights a significant consequence of poor yield management. Yield management is essential for optimizing food production, minimizing waste, and efficiently using resources. When yield management is inadequate, it can lead to the overproduction or underutilization of ingredients, resulting in excess food that may spoil before it can be served. This inefficiency creates waste, directly impacting the organization's food costs and profitability.

In contrast, increased customer satisfaction, lower labor costs, and higher quality meals are typically not associated with poor yield management. Increased customer satisfaction usually stems from consistent quality and availability of meals, which effective yield management helps maintain. Lower labor costs could be influenced by better operational efficiencies that yield management provides, rather than being a result of poor practices. Lastly, higher quality meals are more likely to result from carefully controlled ingredient use and preparation rather than ineffective management that may compromise food quality or consistency.