CCC Leadership & Business Operations in Culinary Arts 2

Question 1

A chef de cuisine notices food cost percentage rose from 28% to 34% over one month. Which action should be taken FIRST?

Accepted Answer

Review invoices, inventory counts, and portion controls to identify the source of the variance

Answer

Diagnosing the root cause of a cost variance through invoices, inventory, and portioning data must precede any corrective action.

Question 2

Which formula correctly calculates food cost percentage?

Accepted Answer

Cost of food sold divided by food sales, multiplied by 100

Answer

Food cost percentage equals cost of food sold divided by food sales, expressed as a percentage.

Question 3

A line cook repeatedly arrives late despite verbal reminders. Following progressive discipline, the chef's next appropriate step is to:

Accepted Answer

Issue a documented written warning outlining expectations and consequences

Answer

Progressive discipline moves from verbal coaching to a documented written warning before suspension or termination.

Question 4

In menu engineering, an item with high popularity but low contribution margin is classified as a:

Accepted Answer

Plowhorse

Answer

Plowhorses sell well but contribute little profit per sale, so they are candidates for repricing or cost reduction.

Question 5

Which leadership style is generally MOST effective during a sudden kitchen emergency, such as a fire suppression discharge mid-service?

Accepted Answer

Autocratic/directive, giving clear immediate orders

Answer

Emergencies demand fast, clear, directive commands; consensus-building styles are too slow when safety is at stake.

CCC Practice Test