CRM Operations & Staff Management 3

Question 1

A restaurant's food cost percentage is running at 38%, above the 30% target. Which action addresses the issue at the source?

Accepted Answer

Conduct a waste audit and enforce standardized recipes and portion controls

Answer

Waste audits and standardized recipes identify where food dollars are lost through over-portioning, spoilage, or theft before prices are adjusted.

Question 2

Under the FLSA, which of the following employees CANNOT be paid the tipped minimum wage?

Accepted Answer

A dishwasher who occasionally carries food to tables

Answer

Employees whose primary duty is non-tipped work, like dishwashing, must receive the full federal minimum wage even if they occasionally perform minor tipped tasks.

Question 3

Which opening checklist item is MOST critical for food safety compliance before a shift begins?

Accepted Answer

Checking and logging refrigeration unit temperatures

Answer

Temperature logs verify that refrigeration maintained safe food storage overnight, which is a direct food safety requirement.

Question 4

A manager is creating a training plan for new hires. Which training method is most effective for teaching procedural tasks like table service steps?

Accepted Answer

Demonstration by trainer followed by supervised practice with feedback

Answer

Adults learn procedural skills most effectively through observation followed by hands-on practice with immediate corrective feedback.

Question 5

When a health department inspector finds a critical violation during an unannounced inspection, the manager's immediate priority is to:

Accepted Answer

Correct the critical violation immediately during the inspection if possible

Answer

Critical violations pose direct public health risks and must be corrected as rapidly as possible, often on the spot, to protect guests and minimize penalties.

(CRM) Certified Restaurant Manager Practice Test

(CRM) Certified Restaurant Manager Practice Test

CRM Operations & Staff Management 3