CRP Restaurant Operations & Staff Management 3

Question 1

A restaurant's prime cost (food cost + labor cost) is 68% of sales. Industry target for full-service restaurants is typically:

Accepted Answer

Below 65%

Answer

Most full-service restaurant benchmarks target prime cost below 65% of sales to allow adequate margin for other operating expenses and profit.

Question 2

Which type of inventory method values remaining stock based on the most recently purchased prices?

Accepted Answer

LIFO (Last In, First Out)

Answer

LIFO assigns the cost of the most recently purchased items to cost of goods sold, leaving older purchase prices in ending inventory.

Question 3

An employee reports being harassed by a coworker. The manager's FIRST obligation is to:

Accepted Answer

Take the complaint seriously, document it, and report it per company policy

Answer

Managers are legally and ethically required to take harassment complaints seriously, document them, and follow established reporting procedures immediately.

Question 4

Which training method is most effective for teaching new servers proper tableside wine service technique?

Accepted Answer

Hands-on demonstration followed by supervised practice

Answer

Psychomotor skills like tableside service are best learned through demonstration followed by guided, supervised practice with corrective feedback.

Question 5

A restaurant introduces a new POS system. Which operational change is MOST likely to occur in the first two weeks?

Accepted Answer

Temporary slowdown in service speed during staff adjustment

Answer

New technology typically causes a temporary slowdown as staff learn the interface, making training and floor support critical during the transition period.

(CRP) Certified Restaurant Professional Practice Test

(CRP) Certified Restaurant Professional Practice Test

CRP Restaurant Operations & Staff Management 3