Practice Test Geeks(CRP) Certified Restaurant Professional Practice Test
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Restaurant Operations & Staff Management 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 Restaurant Operations & Staff Management flashcards as text

  1. A new line cook consistently takes 12 minutes to plate an entrée that should take 6 minutes. What is the FIRST step a manager should take?

    Answer: Observe the cook's technique to identify specific inefficiencies

    Observing the cook's technique allows the manager to identify the root cause before taking corrective action.

  2. Which scheduling approach best controls labor costs while maintaining adequate coverage during variable-traffic periods?

    Answer: Demand-based scheduling aligned with sales forecasts

    Demand-based scheduling matches labor hours to projected guest counts, minimizing over- and under-staffing.

  3. A restaurant's actual food cost percentage is 34% against a budgeted 28%. Which operational review should happen FIRST?

    Answer: Audit receiving, portioning, and waste records

    Auditing receiving, portioning, and waste records identifies where food cost variance is occurring before implementing fixes.

  4. Under the FLSA, tipped employees must receive at least what combined hourly rate when tip credit is applied?

    Answer: $7.25 per hour

    Federal law requires the employer to ensure that the tip credit plus the cash wage equals at least the federal minimum wage of $7.25 per hour.

  5. A server calls in sick 30 minutes before a Saturday dinner rush. Which action best balances guest experience and labor cost?

    Answer: Redistribute tables among on-duty staff and alert the manager to monitor pace

    Redistributing tables while monitoring pace maintains service levels without automatically incurring overtime or over-burdening non-server roles.

  6. Which document formally establishes the agreed-upon standards employees are expected to meet and is signed at hire?

    Answer: Job description and performance standards acknowledgment

    A signed job description and performance standards acknowledgment creates a mutual record of expectations from day one.

  7. During a line check before service, the chef finds the walk-in cooler at 48°F. What is the correct immediate response?

    Answer: Remove all TCS foods, check temperature logs, and call for equipment repair

    All temperature-controlled-for-safety (TCS) foods must be removed and evaluated, and the equipment failure documented and reported for repair.