Leadership & Business Operations in Culinary Arts Flashcards
7 cards from real CCC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Leadership & Business Operations in Culinary Arts flashcards as text
A chef de cuisine notices food cost percentage rose from 28% to 34% over one month. Which action should be taken FIRST?
Answer: Review invoices, inventory counts, and portion controls to identify the source of the variance
Diagnosing the root cause of a cost variance through invoices, inventory, and portioning data must precede any corrective action.
Which formula correctly calculates food cost percentage?
Answer: Cost of food sold divided by food sales, multiplied by 100
Food cost percentage equals cost of food sold divided by food sales, expressed as a percentage.
A line cook repeatedly arrives late despite verbal reminders. Following progressive discipline, the chef's next appropriate step is to:
Answer: Issue a documented written warning outlining expectations and consequences
Progressive discipline moves from verbal coaching to a documented written warning before suspension or termination.
In menu engineering, an item with high popularity but low contribution margin is classified as a:
Answer: Plowhorse
Plowhorses sell well but contribute little profit per sale, so they are candidates for repricing or cost reduction.
Which leadership style is generally MOST effective during a sudden kitchen emergency, such as a fire suppression discharge mid-service?
Answer: Autocratic/directive, giving clear immediate orders
Emergencies demand fast, clear, directive commands; consensus-building styles are too slow when safety is at stake.
A restaurant's beginning inventory is $8,000, purchases are $22,000, and ending inventory is $6,000. What is the cost of food sold?
Answer: $24,000
Cost of food sold = beginning inventory + purchases − ending inventory, so $8,000 + $22,000 − $6,000 = $24,000.
When scheduling staff, a chef de cuisine should base labor hours primarily on:
Answer: Forecasted sales volume and business demand patterns
Labor scheduling should align staffing levels with forecasted covers and revenue to control labor cost percentage.