Practice Test Geeks(CRP) Certified Recreation Professional Practice Test
← All CRP Flashcard Decks

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

  1. A restaurant's prime cost ratio is calculated by dividing the sum of food cost and labor cost by what?

    Answer: Total revenue

    Prime cost ratio = (food cost + labor cost) / total revenue, and a healthy ratio is typically below 60-65%.

  2. Which scheduling approach assigns the most experienced servers to the highest-volume shifts to maximize revenue efficiency?

    Answer: Skills-based scheduling

    Skills-based scheduling matches employee competency levels to shift demands, ensuring top performers are placed where they generate the most revenue.

  3. A restaurant reduces its ticket times from 22 minutes to 14 minutes. Which operational tool most directly enabled this improvement?

    Answer: Kitchen Display System (KDS)

    A Kitchen Display System streamlines order routing, prioritization, and communication between front-of-house and kitchen, directly reducing ticket times.

  4. What is the purpose of a 'par level' in restaurant inventory management?

    Answer: Minimum stock level that triggers a reorder

    Par level is the minimum quantity of an item that must be on hand; falling below it signals a reorder is needed to prevent stockouts.

  5. Which layout strategy in a commercial kitchen minimizes cross-traffic and reduces the risk of food contamination?

    Answer: Zone or assembly-line layout

    A zone or assembly-line layout separates prep, cooking, plating, and dishwashing into distinct areas, reducing cross-traffic and contamination risk.

  6. A manager notices that labor cost spikes every Sunday despite similar covers to Saturday. The most efficient first step is to:

    Answer: Review the Sunday schedule for overtime triggers

    Reviewing the schedule identifies whether overtime, overstaffing, or shift overlap is driving the cost before implementing broader changes.

  7. Which metric best measures how efficiently a restaurant converts table occupancy into revenue?

    Answer: Revenue Per Available Seat Hour (RevPASH)

    RevPASH combines revenue, seat count, and hours of operation into a single efficiency metric that accounts for both occupancy and spend.