CRP Restaurant Operations & Staff Management 2

Question 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?

Accepted Answer

Observe the cook's technique to identify specific inefficiencies

Answer

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

Question 2

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

Accepted Answer

Demand-based scheduling aligned with sales forecasts

Answer

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

Question 3

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

Accepted Answer

Audit receiving, portioning, and waste records

Answer

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

Question 4

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

Accepted Answer

$7.25 per hour

Answer

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.

Question 5

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

Accepted Answer

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

Answer

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

(CRP) Certified Restaurant Professional Practice Test