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
A restaurant uses a daily sales report to compare budgeted versus actual revenue. This practice is an example of which management process?
Answer: Variance analysis and operational control
Comparing budgeted to actual revenue is variance analysis, a core operational control tool that identifies deviations and triggers corrective action.
Which of the following best defines 'labor productivity' in a restaurant setting?
Answer: Revenue generated per labor hour
Labor productivity measures output (revenue) per unit of input (labor hour), helping managers assess whether staffing levels are generating appropriate returns.
A restaurant manager reviews the speed-of-service data and finds that the dessert course has the longest lag time. The most operationally sound response is to:
Answer: Analyze the root cause — whether it's prep time, staffing, or communication — before acting
Root-cause analysis before action prevents solving the wrong problem; the lag could be prep, forgotten orders, or a staffing gap, each requiring a different fix.
Which type of restaurant layout maximizes kitchen efficiency by minimizing the distance between prep, cooking, and plating stations?
Answer: U-shaped or continuous-flow layout
A U-shaped or continuous-flow kitchen layout keeps all stations within close reach, reducing movement time and improving speed during service.
A quick-service restaurant wants to shorten drive-through wait times. Which metric should they establish as a primary KPI?
Answer: Order-to-delivery time (seconds per car)
Order-to-delivery time measured in seconds per car directly captures drive-through speed efficiency and is the industry-standard KPI for QSR throughput.
When a restaurant cross-trains kitchen employees across multiple stations, the primary operational benefit is:
Answer: Flexible staffing that covers call-outs without service disruption
Cross-training creates a flexible workforce that can cover any station, preventing service breakdowns when staff call out or volume shifts unexpectedly.
A restaurant's customer count drops 10% but revenue drops only 3%. Which operational factor most likely explains this?
Answer: Average check size increased through upselling or menu price increases
When revenue decline is smaller than guest count decline, average check size has risen — typically through effective upselling, beverage attach, or menu repricing.