CRM Cheat Sheet 2026

The 30 highest-yield CRM facts, distilled from real exam questions. Print it, save it as a PDF, or study it here — free, no sign-up.

1. Which of the following wines is produced using the Methode Champenoise (traditional method)? → Cava
2. A server is pouring still water and sparkling water tableside. Which pouring technique is correct for sparkling water? → Tilt the glass and pour slowly down the side to preserve carbonation
3. Why is it important to monitor the pH levels in food safety? → To prevent bacteria from growing.
4. What is the purpose of a variance from the regulatory authority in food service? → To allow a food process that isn't covered or permitted under standard regulations
5. Which metric measures how efficiently a restaurant converts revenue into actual cash? → Operating cash flow
6. When a restaurant experiences a data breach that exposes guest credit card information, the manager must comply with: → PCI DSS (Payment Card Industry Data Security Standard) breach notification requirements
7. Which practice best ensures consistency when a restaurant introduces a new menu item? → Creating a written standardized recipe with photos, yield, and plating specs before launch
8. A restaurant's hood suppression system must be inspected and maintained primarily to comply with: → NFPA 96 fire safety standards and local fire code requirements
9. Under the FLSA, which of the following employees CANNOT be paid the tipped minimum wage? → A dishwasher who occasionally carries food to tables
10. What is evidence-based practice in CRM Inventory Management & Supply Chain? → Integrating research evidence with expertise and client needs
11. What does ROI stand for and how is it calculated in a restaurant context? → Return On Investment; net profit ÷ total investment × 100
12. A non-English-speaking guest is struggling to understand the menu. Which action BEST supports effective communication? → Use visual aids, point to items, and find a bilingual staff member if available
13. What is the function of a 'ring mold' in food presentation? → To shape soft foods like risotto or tartare into clean, defined cylinders
14. What is the primary goal of menu engineering? → To maximize overall profitability by analyzing item popularity and contribution margin
15. A food handler cuts raw chicken on a cutting board, then uses the same board to slice tomatoes. This is an example of: → Cross-contamination
16. What is cross-contamination? → Transferring bacteria from raw meat to ready-to-eat food.
17. What is 'tempering' chocolate, and why is it important in a restaurant pastry program? → Heating and cooling chocolate to form stable cocoa butter crystals for shine and snap
18. What distinguishes 'dry heat' cooking methods from 'moist heat' methods? → Dry heat uses fats or air; moist heat uses water-based liquids
19. A restaurant is adding Korean BBQ to its menu. What is the signature marinade for 'Bulgogi'? → Soy sauce, sugar, sesame oil, garlic, and Asian pear
20. Which of the following is classified as a TCS (Time/Temperature Control for Safety) food? → Sliced cantaloupe
21. Which marketing strategy involves encouraging current guests to share their dining experience on social media in exchange for a discount or free item? → User-generated content (UGC) campaign
22. Which opening checklist item is MOST critical for food safety compliance before a shift begins? → Checking and logging refrigeration unit temperatures
23. A manager wants to evaluate whether a new upselling training program improved revenue. Which measurement approach is most valid? → Compare average check per cover before and after training over equivalent periods
24. What is the importance of continuing education for CRM professionals in Wine & Beverage Service? → Maintaining current knowledge and adapting to industry changes
25. What is evidence-based practice in CRM Wine & Beverage Service? → Integrating research evidence with expertise and client needs
26. A sanitizing solution is considered effective when it reaches the correct concentration. What is the typical concentration range for chlorine-based sanitizers? → 50–100 ppm
27. Which federal law requires restaurants to post specific notices about employee rights in the workplace? → The National Labor Relations Act (NLRA) and Department of Labor posting requirements
28. A restaurant manager wants to ensure food handlers retain ServSafe knowledge long-term. Which strategy is most effective? → Conduct quarterly quizzes and brief refresher discussions on key food safety topics
29. What is the primary goal of an Integrated Pest Management (IPM) program in a restaurant? → To use a combination of prevention, monitoring, and control with minimal chemical use
30. When training staff on allergen protocols, which method ensures the highest retention of life-safety information? → Repeated scenario-based training with written acknowledgment and regular refreshers