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
Which labor law concept requires that overtime be calculated on a workweek basis rather than a daily basis under federal FLSA?
Answer: Fluctuating workweek method
The fluctuating workweek method and standard FLSA overtime rules both operate on a fixed 7-day workweek, not a daily threshold.
A restaurant manager notices that food waste in the trash contains numerous full portions of a popular side dish. The most likely cause is:
Answer: Incorrect portion sizes being plated
Full uneaten portions in trash typically indicate the portion size is larger than guests want or expect, not a purchasing or menu placement issue.
An effective pre-shift meeting for front-of-house staff should include all of the following EXCEPT:
Answer: Review of a problem guest from a previous shift by name
Naming specific problem guests in front of the team is unprofessional and can create bias; the meeting should focus on operational readiness.
Which type of restaurant organizational structure places a general manager over separate front-of-house and back-of-house directors, each with their own supervisory layers?
Answer: Hierarchical organizational structure
A hierarchical structure has clear levels of authority and reporting lines, with the GM at the top and department heads below.
A manager tracks that guest wait times during peak hours average 35 minutes but the kitchen ticket time averages 18 minutes. The bottleneck is most likely in:
Answer: Order taking and front-of-house service flow
When kitchen time is significantly shorter than total wait time, the gap is in the FOH — order entry, communication, or table management.
When writing a corrective action plan for an underperforming employee, the document must include all of the following EXCEPT:
Answer: The employee's full salary history
Corrective action plans address behavior, timelines, and consequences — salary history is irrelevant and should not be included.
Which allergen management practice is considered the gold standard for preventing cross-contact in a restaurant kitchen?
Answer: Using color-coded dedicated cookware and prep surfaces for allergen-free orders
Dedicated color-coded equipment physically prevents cross-contact, which is more reliable than cleaning protocols alone.