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An apple with skin is rich in dietary fiber, which supports digestion, heart health, and blood sugar control. White rice and yogurt contain little fiber, and chicken breast has none. Whole grains, fruits, vegetables, and legumes are excellent fiber sources that CDMs should emphasize in menu planning to support wellness.

Trust is built through consistency, transparency, and fairness. Employees respect managers who communicate openly, apply policies equally, and value feedback. Withholding information or being authoritarian erodes trust. CDMs must foster open communication, recognize achievements, and handle concerns respectfully to maintain strong staff relationships.

FIFO (First In, First Out) ensures that the oldest stock is used before newer deliveries. This reduces waste and spoilage while ensuring freshness and safety. LIFO values inventory assuming the most recent items are used first, weighted average uses a blended cost, and standard cost applies predetermined values. CDMs use FIFO for accurate cost control and compliance.

A static menu lists the same options daily (e.g., restaurant menus). A cycle menu rotates after a set period, selective menus offer choices within categories, and single-use menus are for special events. CDMs often use static menus in retail settings and cycle menus in healthcare.

Verbal counseling is the first step in progressive discipline, addressing the problem while giving employees the opportunity to improve. If issues persist, it escalates to written warnings, suspension, and ultimately termination. CDMs must document each step to ensure fairness and legal compliance.