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Food cost percentage is one of the most common financial metrics in dietary management. It is calculated by dividing the cost of food used by the total food sales. This figure helps managers evaluate purchasing efficiency, menu pricing, and cost control. For example, if food cost is $25,000 and sales are $100,000, the food cost percentage is 25%. A high percentage indicates waste, theft, or poor menu pricing, while too low may affect food quality. CDMs must routinely monitor this to ensure profitability and sustainability of operations.

The two-stage cooling rule requires food to cool from 135°F to 70°F within 2 hours, and then from 70°F to 41°F within a total of 6 hours. If food does not reach 70°F within 2 hours, it must be reheated and cooled again or discarded. CDMs must ensure staff follow proper cooling techniques such as shallow pans, ice baths, or blast chillers.

Progressive discipline begins with verbal counseling, followed by written warnings, suspension, and termination if behavior continues. This approach is fair, documented, and gives the employee a chance to improve. Ignoring the issue or docking pay without discussion undermines morale and legal compliance. CDMs must follow structured HR procedures.

Intrinsic motivation comes from internal satisfaction, such as pride, purpose, or enjoyment of work. Bonuses, promotions, and overtime pay are extrinsic motivators. CDMs can encourage intrinsic motivation by recognizing achievements, giving meaningful responsibilities, and fostering a positive culture that values employee contributions.

Prime cost = Food + Labor = $105,000 + $75,000 = $180,000.

Prime cost percentage = ($180,000 ÷ $300,000) × 100 = 60% (correction: correct choice is C).

CDMs use prime cost percentage to assess operational efficiency. A benchmark ≤65% is considered acceptable, while higher values may indicate inefficiencies.