Jean Inman Registered Dietitian (RD) Domain 4 Practice Exam 2025 – All-in-One Guide to Master Your RD Certification!

The method used to calculate the average amount spent on each meal is known as the average check. This calculation involves determining the total revenue generated from meals served and then dividing that total by the number of meals served. This provides a clear picture of the financial performance of the meal service and helps in budgeting and forecasting future expenses.

In the context of the foodservice industry, the average check is an important metric for assessing customer spending behavior, allowing for better strategic planning regarding menu pricing, promotions, and overall operations. It provides insights into how much customers are willing to spend on meals, which can inform decisions about portion sizes, menu items, and marketing efforts.

The other options, while relevant in evaluating different aspects of foodservice operations, do not directly measure the average expenditure per meal. Satisfaction surveys gauge customer satisfaction and preferences but do not provide a numerical average spent. Frequencies of acceptance refer to how often certain food items are chosen or accepted by customers, not financial calculations. Plate waste assesses food left uneaten, which can indicate customer satisfaction or portion size issues but does not pertain to expenditure. Hence, the average check is distinctly focused on the financial aspect of meal consumption.