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Scoring 715 on the GMAT Focus Edition requires more than just learning formulas, memorizing concepts, or solving hundreds of questions. In this episode, Nishant shares how he improved his GMAT preparation by focusing on application of concepts, and more. 
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03 Jun 2026, 22:13
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E
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Difficulty:
75%
(hard)
Question Stats:
54% (02:02) correct
46%
(02:26)
wrong
based on 156
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For new restaurant managers, a number of organizations offer food-safety certification courses. Although people can manage a restaurant without having taken such a course, the courses are effective in promoting safe food-handling practices. Their effectiveness is demonstrated by the fact that about a third of restaurant managers have taken such a course; only eight percent of restaurants cited for serious health-code violations are managed by someone who has done so.
Which of the following, if true, most strengthens the force of the support offered for the effectiveness of the courses?
A. It is more difficult to maintain food safety in large restaurants than in small ones.
B. New restaurant managers who are most likely to take a food-safety course are those who already have several years of experience working in restaurants.
C. The various food-safety courses that are available differ considerably in both the material they cover and the amount of hands-on training they require.
D. Most serious health-code violations involve improper food storage rather than poor cooking techniques.
E. In terms of hours worked per week and number of meals served annually, managers who have taken a food-safety course are no different from those who have not.
Which of the following, if true, most strengthens the force of the support offered for the effectiveness of the courses?
A. It is more difficult to maintain food safety in large restaurants than in small ones.
B. New restaurant managers who are most likely to take a food-safety course are those who already have several years of experience working in restaurants.
C. The various food-safety courses that are available differ considerably in both the material they cover and the amount of hands-on training they require.
D. Most serious health-code violations involve improper food storage rather than poor cooking techniques.
E. In terms of hours worked per week and number of meals served annually, managers who have taken a food-safety course are no different from those who have not.
04 Jun 2026, 04:02
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For new restaurant managers, a number of organizations offer food-safety certification courses. Although people can manage a restaurant without having taken such a course, the courses are effective in promoting safe food-handling practices. Their effectiveness is demonstrated by the fact that about a third of restaurant managers have taken such a course; only eight percent of restaurants cited for serious health-code violations are managed by someone who has done so.
Conclusion of the argument:
the courses are effective in promoting safe food-handling practices
Support for the conclusion:
about a third of restaurant managers have taken such a course; only eight percent of restaurants cited for serious health-code violations are managed by someone who has done so
We see that the reasoning of the argument is basically that, since only a small percentage of restaurants cited for serious health-code violations are managed by someone who has taken a safety certification course, the courses are effective in promoting safe practices.
So, there is a negative correlation between managers' taking the course and violations.
Which of the following, if true, most strengthens the force of the support offered for the effectiveness of the courses?
The correct answer to this Strengthen question will help the evidence to support the conclusion.
A. It is more difficult to maintain food safety in large restaurants than in small ones.
This comparative information has no effect on the strength of the argument since the argument does not connect frequency of violations with restaurant size.
Eliminate.
B. New restaurant managers who are most likely to take a food-safety course are those who already have several years of experience working in restaurants.
This choice weakens, rather than strengthens, the case for the conclusion.
After all, if managers most likely to take a safety course are those who already have several years of experience, then it could be that the reason why restaurants managed by these people tend not to be cited is not that the courses are effective but, rather, that the managers are experienced.
So, this choice undermines the support for the conclusion by indicating that there could be another cause for the observed pattern.
Eliminate.
C. The various food-safety courses that are available differ considerably in both the material they cover and the amount of hands-on training they require.
This fact that the courses differ doesn't mean that they are effective.
Eliminate.
D. Most serious health-code violations involve improper food storage rather than poor cooking techniques.
A restaurant manager would presumably oversee both food storage and cooking.
So, this information doesn't indicate one way or the other whether the courses are effective.
Eliminate.
E. In terms of hours worked per week and number of meals served annually, managers who have taken a food-safety course are no different from those who have not.
This choice is interesting.
After all, it removes other variables that could affect the number of heath-code violations a restaurant is cited for, the number of hours a manager works and the volume of meals served by a restaurant.
So, this choice indicates that, with other variables controlled for, restaurants whose managers have taken a course still tend to be cited less.
Thus, this choice helps to confirm that the courses are effective by eliminating the possibility that a different cause could be responsible for the observed pattern.
Keep.
Correct answer: E
Conclusion of the argument:
the courses are effective in promoting safe food-handling practices
Support for the conclusion:
about a third of restaurant managers have taken such a course; only eight percent of restaurants cited for serious health-code violations are managed by someone who has done so
We see that the reasoning of the argument is basically that, since only a small percentage of restaurants cited for serious health-code violations are managed by someone who has taken a safety certification course, the courses are effective in promoting safe practices.
So, there is a negative correlation between managers' taking the course and violations.
Which of the following, if true, most strengthens the force of the support offered for the effectiveness of the courses?
The correct answer to this Strengthen question will help the evidence to support the conclusion.
A. It is more difficult to maintain food safety in large restaurants than in small ones.
This comparative information has no effect on the strength of the argument since the argument does not connect frequency of violations with restaurant size.
Eliminate.
B. New restaurant managers who are most likely to take a food-safety course are those who already have several years of experience working in restaurants.
This choice weakens, rather than strengthens, the case for the conclusion.
After all, if managers most likely to take a safety course are those who already have several years of experience, then it could be that the reason why restaurants managed by these people tend not to be cited is not that the courses are effective but, rather, that the managers are experienced.
So, this choice undermines the support for the conclusion by indicating that there could be another cause for the observed pattern.
Eliminate.
C. The various food-safety courses that are available differ considerably in both the material they cover and the amount of hands-on training they require.
This fact that the courses differ doesn't mean that they are effective.
Eliminate.
D. Most serious health-code violations involve improper food storage rather than poor cooking techniques.
A restaurant manager would presumably oversee both food storage and cooking.
So, this information doesn't indicate one way or the other whether the courses are effective.
Eliminate.
E. In terms of hours worked per week and number of meals served annually, managers who have taken a food-safety course are no different from those who have not.
This choice is interesting.
After all, it removes other variables that could affect the number of heath-code violations a restaurant is cited for, the number of hours a manager works and the volume of meals served by a restaurant.
So, this choice indicates that, with other variables controlled for, restaurants whose managers have taken a course still tend to be cited less.
Thus, this choice helps to confirm that the courses are effective by eliminating the possibility that a different cause could be responsible for the observed pattern.
Keep.
Correct answer: E
05 Jun 2026, 18:15
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For new restaurant managers, a number of organizations offer food-safety certification courses. Although people can manage a restaurant without having taken such a course, the courses are effective in promoting safe food-handling practices. Their effectiveness is demonstrated by the fact that about a third of restaurant managers have taken such a course; only eight percent of restaurants cited for serious health-code violations are managed by someone who has done so.
Which of the following, if true, most strengthens the force of the support offered for the effectiveness of the courses?
The argument uses the low percentage of violations among course-trained managers as evidence that the courses are effective. To strengthen this evidence, we want to rule out an alternative explanation, such as trained managers simply working in restaurants with less workload or fewer chances for violations.
A. It is more difficult to maintain food safety in large restaurants than in small ones.
This does not help unless we know whether trained managers are more or less likely to manage large restaurants.
B. New restaurant managers who are most likely to take a food-safety course are those who already have several years of experience working in restaurants.
This weakens the support. It suggests the lower violation rate may be due to prior experience, not the course.
C. The various food-safety courses that are available differ considerably in both the material they cover and the amount of hands-on training they require.
This weakens or at least complicates the argument, because it makes the courses less uniform.
D. Most serious health-code violations involve improper food storage rather than poor cooking techniques.
This does not strengthen the evidence unless we know the courses effectively teach proper food storage.
E. In terms of hours worked per week and number of meals served annually, managers who have taken a food-safety course are no different from those who have not.
This is correct. It rules out the idea that trained managers have fewer violations simply because they work less or oversee fewer meals. So the lower violation rate is more likely due to the courses’ effect on safe food-handling practices.
Answer: (E)
Which of the following, if true, most strengthens the force of the support offered for the effectiveness of the courses?
The argument uses the low percentage of violations among course-trained managers as evidence that the courses are effective. To strengthen this evidence, we want to rule out an alternative explanation, such as trained managers simply working in restaurants with less workload or fewer chances for violations.
A. It is more difficult to maintain food safety in large restaurants than in small ones.
This does not help unless we know whether trained managers are more or less likely to manage large restaurants.
B. New restaurant managers who are most likely to take a food-safety course are those who already have several years of experience working in restaurants.
This weakens the support. It suggests the lower violation rate may be due to prior experience, not the course.
C. The various food-safety courses that are available differ considerably in both the material they cover and the amount of hands-on training they require.
This weakens or at least complicates the argument, because it makes the courses less uniform.
D. Most serious health-code violations involve improper food storage rather than poor cooking techniques.
This does not strengthen the evidence unless we know the courses effectively teach proper food storage.
E. In terms of hours worked per week and number of meals served annually, managers who have taken a food-safety course are no different from those who have not.
This is correct. It rules out the idea that trained managers have fewer violations simply because they work less or oversee fewer meals. So the lower violation rate is more likely due to the courses’ effect on safe food-handling practices.
Answer: (E)
