Certified Dietary Manager (CDM) 2025 – 400 Free Practice Questions to Pass the Exam

The correct answer highlights that a characteristic of contract management in foodservice involves management provided by a contract company. This approach often includes outsourcing certain foodservice operations to external vendors who specialize in providing food and nutrition services. These contract companies typically offer expertise, resources, and efficiencies that may not be available in-house, allowing foodservice operations to focus on core competencies while benefiting from the specialized skills and systems of the contractor.

In contrast, the other options focus on scenarios that may not represent the broader scope of contract management. For instance, in-house staff management exclusively refers to maintaining operations without external assistance, which does not align with the concept of contract management. Similarly, voluntary management by community partners implies a collaboration or partnership model, rather than a structured contractual relationship, and management during emergency situations only is too narrow, as contract management encompasses regular operations and is not limited to crisis scenarios.