Operations Management & Efficiency Flashcards
7 cards from real CRP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Operations Management & Efficiency flashcards as text
Which purchasing method involves agreeing on a fixed price with a supplier for a set period, protecting against market price fluctuations?
Answer: Contract purchasing
Contract purchasing locks in pricing for a defined period, giving operators cost predictability and protection from commodity price volatility.
A restaurant's actual food cost is consistently 3% above its theoretical food cost. The most likely cause is:
Answer: Over-portioning, waste, or theft during production
A persistent gap between actual and theoretical food cost typically points to portioning errors, over-production waste, or internal theft in the kitchen.
What does the 'first in, first out' (FIFO) principle govern in a restaurant?
Answer: Stock rotation so older inventory is used before newer stock
FIFO ensures older product is placed in front and used first, reducing spoilage and maintaining food safety compliance.
A table of 6 has an average check of $48 per person. What is the total revenue generated by that table?
Answer: $288
Total table revenue = number of guests × average check = 6 × $48 = $288.
Which operational document outlines the sequence of service steps, from guest greeting to check presentation, ensuring uniform guest experience?
Answer: Service sequence or steps-of-service guide
A steps-of-service guide defines the exact sequence and timing of guest interactions, ensuring consistent hospitality across all servers.
A restaurant manager wants to reduce energy costs. Which operational change typically yields the largest immediate savings?
Answer: Implementing energy-efficient equipment and enforcing idle-off protocols
Energy-efficient equipment combined with idle-off protocols (turning off equipment when not in use) directly reduces utility costs, which are often the third-largest restaurant expense.
In a restaurant context, 'mise en place' most directly supports operational efficiency by:
Answer: Ensuring all ingredients, tools, and stations are prepped and organized before service begins
Mise en place — everything in its place — ensures cooks and servers can execute quickly during service without interruptions to gather missing items.