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
A restaurant's prime cost (food cost + labor cost) is 68% of sales. Industry target for full-service restaurants is typically:
Answer: Below 65%
Most full-service restaurant benchmarks target prime cost below 65% of sales to allow adequate margin for other operating expenses and profit.
Which type of inventory method values remaining stock based on the most recently purchased prices?
Answer: LIFO (Last In, First Out)
LIFO assigns the cost of the most recently purchased items to cost of goods sold, leaving older purchase prices in ending inventory.
An employee reports being harassed by a coworker. The manager's FIRST obligation is to:
Answer: Take the complaint seriously, document it, and report it per company policy
Managers are legally and ethically required to take harassment complaints seriously, document them, and follow established reporting procedures immediately.
Which training method is most effective for teaching new servers proper tableside wine service technique?
Answer: Hands-on demonstration followed by supervised practice
Psychomotor skills like tableside service are best learned through demonstration followed by guided, supervised practice with corrective feedback.
A restaurant introduces a new POS system. Which operational change is MOST likely to occur in the first two weeks?
Answer: Temporary slowdown in service speed during staff adjustment
New technology typically causes a temporary slowdown as staff learn the interface, making training and floor support critical during the transition period.
Which metric measures how efficiently a restaurant converts its seating capacity into revenue?
Answer: RevPASH (Revenue Per Available Seat Hour)
RevPASH measures revenue generated per available seat per hour, accounting for both capacity utilization and the amount spent per seat.
A sous chef consistently fails to update prep lists before leaving at 4 PM, causing the night team to over-produce. The best long-term solution is:
Answer: Add prep list completion to the sous chef's end-of-shift checklist with manager sign-off
Embedding the task in a signed checklist creates accountability and a verifiable record, addressing the behavioral gap systematically.