Certified Dietary Manager (CDM) Practice Exam – Practice Test & Study Guide

If there are many large servings on the trayline, the manager's first concern should be that they may run out of food before the end of trayline. This is a valid concern because if there are a significant number of large servings, it is possible that there will not be enough food to serve all patients or customers. Option A is incorrect because ensuring food temperatures are correct should always be a concern, but it is not the most pressing issue in this scenario. Option B is incorrect because potential food waste can be addressed after ensuring that there is enough food for everyone. Option D is incorrect because having enough staff is important, but it is not as pressing of a concern as running out of food.