Certified Dietary Manager (CDM) Practice Exam

Purchase specifications for meat would most likely include information about price. Price is a critical factor in determining the cost-effectiveness of purchasing meat for a foodservice operation. The price per unit or weight of meat is essential for budgeting and cost control purposes. While other factors such as color, weight, and quantity may be important in selecting quality meat products, the purchase specifications would primarily focus on the price to ensure that the procurement process is within budget constraints and meets financial goals.