CRP Operations Management & Efficiency 2

Question 1

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

Accepted Answer

Total revenue

Answer

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

Question 2

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

Accepted Answer

Skills-based scheduling

Answer

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

Question 3

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

Accepted Answer

Kitchen Display System (KDS)

Answer

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

Question 4

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

Accepted Answer

Minimum stock level that triggers a reorder

Answer

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.

Question 5

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

Accepted Answer

Zone or assembly-line layout

Answer

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

(CRP) Certified Restaurant Professional Practice Test

(CRP) Certified Restaurant Professional Practice Test

CRP Operations Management & Efficiency 2