Certified Dietary Manager (CDM) Practice Exam

The primary significance of yield percentage in food service lies in its ability to assist with managing food costs and portion sizes. Yield percentage is essentially the ratio of the usable product gained after preparation to the original amount purchased. By understanding yield percentage, food service managers can calculate the cost of the food that will remain after cooking and trimming, which is crucial for budgeting and maintaining profitability.

Moreover, knowing the yield percentage allows managers to determine proper portion sizes for menu items, ensuring that the establishment can serve consistent portions while keeping costs in check. This understanding also aids in inventory management and serves as a basis for menu pricing, helping to avoid waste and optimize the use of resources.

The other options, while they may touch on aspects of food service, do not directly connect yield percentage to its core purpose within a food service context, which is primarily focused on cost management and portion control.