Restaurant Management Final Exam Comprehensive
Qustions And Answers!!Latest Exam 2025/2026
How do Labor Costs vary per restaurant segment? - ANSWER -Labor costs can range depending on the
type of restaurant segment. At a fast food place, its less specialized labor and faster customer
transactions. Fast food 16%, casual operations 24%, upscale restaurants up to about 30%
Calculating shifts and labor costs - ANSWER -
Temperature Chart - ANSWER -
How many people determine an "outbreak?" - ANSWER -TWO people!
FOH-Who is a part of this team - ANSWER -Front of House: servers, hosts, bartenders, bussers
BOH- Who is a part of this team - ANSWER -Back of House: line cooks, chefs, dishwashers,
Guest Check Control (chpt 8) - ANSWER -Every check is audited, additions checked, and every check
accounted for by number. (the paper thing servers write down orders on- theres a red "guest check"
number in the corner)
Productivity Analysis/Cost Control (chpt 8) - ANSWER -Various measures of productivity have been
developed such as: meals produced per employee per day, meals produced per employee per hour, etc.
The simplest productivity measure: Sales generated per employee per year (divide the # of full time
equivalent employees into the gross sales for the year.
Manager vs Leaders (differences) - ANSWER -
, Reasons for high turnover rates (important one to know**) - ANSWER -It all starts with the
recruitment/hiring process. If you don't properly select and train your employees, you will likely have a
higher turnover rate. The more comfortable and "educated" your employee is on their job, the longer
they will want to stay there. Overworking your employees, not giving them enough freedom/decision
making, reward your employees will remind them they are appreciated and motivated them to work
hard.
Types of training - ANSWER -Behavior Modeling (shadowing), Computer based learning (e-learning),
Playing (classroom setting), Mentoring (coaching, peer, supervisor)
Revenue Management - know everything about this from lecture slides / discussions - ANSWER -
Primary Functions of Training & Development - ANSWER -
**Variable and Fixed Costs** in terms of labor cost (health insurance, payroll, ...) - ANSWER -~Variable
items:~ mandated by law (social security, unemployment insurance, workers comp insurance, state
disability insurance)
~Fixed Items:~ Usually refer to employee benefits (health insurance, union welfare insurance, life
insurance, etc.)
How do variable and fixed costs (in terms of labor costs) apply to the P&L? List examples (half a dozen
questions about this on exam!!!) - ANSWER -{~Variable~} costs are expressed as a percentage ratio to
payroll.
{~Fixed~} costs are expressed as a dollar amount per employee on the payroll.
.............Labor costs are variable, but managers can control the overall staff costs by managing the # of
shifts assigned, and how much overtime is approved. Smaller local restaurants with an "unsteady"
customer base may experience limited variation in the month to month costs of staff, but larger
restaurants or those with fluid customer bases will likely have a greater variability in staffing expenses.
(staffing expenses also vary seasonally in certain restaurants- managers salary also falls under the fixed
costs category.)
In regards to the P&L, labor costs are 1 of the top 2 costs on the p&l statement. Small changes in
numbers/percentages have a huge impact. there's a lot of money that goes into labor costs, so if there
are changes it will be identified on your P&L.
calculating overhead costs: dont need to know this dont forget and study for nothing - ANSWER -
Qustions And Answers!!Latest Exam 2025/2026
How do Labor Costs vary per restaurant segment? - ANSWER -Labor costs can range depending on the
type of restaurant segment. At a fast food place, its less specialized labor and faster customer
transactions. Fast food 16%, casual operations 24%, upscale restaurants up to about 30%
Calculating shifts and labor costs - ANSWER -
Temperature Chart - ANSWER -
How many people determine an "outbreak?" - ANSWER -TWO people!
FOH-Who is a part of this team - ANSWER -Front of House: servers, hosts, bartenders, bussers
BOH- Who is a part of this team - ANSWER -Back of House: line cooks, chefs, dishwashers,
Guest Check Control (chpt 8) - ANSWER -Every check is audited, additions checked, and every check
accounted for by number. (the paper thing servers write down orders on- theres a red "guest check"
number in the corner)
Productivity Analysis/Cost Control (chpt 8) - ANSWER -Various measures of productivity have been
developed such as: meals produced per employee per day, meals produced per employee per hour, etc.
The simplest productivity measure: Sales generated per employee per year (divide the # of full time
equivalent employees into the gross sales for the year.
Manager vs Leaders (differences) - ANSWER -
, Reasons for high turnover rates (important one to know**) - ANSWER -It all starts with the
recruitment/hiring process. If you don't properly select and train your employees, you will likely have a
higher turnover rate. The more comfortable and "educated" your employee is on their job, the longer
they will want to stay there. Overworking your employees, not giving them enough freedom/decision
making, reward your employees will remind them they are appreciated and motivated them to work
hard.
Types of training - ANSWER -Behavior Modeling (shadowing), Computer based learning (e-learning),
Playing (classroom setting), Mentoring (coaching, peer, supervisor)
Revenue Management - know everything about this from lecture slides / discussions - ANSWER -
Primary Functions of Training & Development - ANSWER -
**Variable and Fixed Costs** in terms of labor cost (health insurance, payroll, ...) - ANSWER -~Variable
items:~ mandated by law (social security, unemployment insurance, workers comp insurance, state
disability insurance)
~Fixed Items:~ Usually refer to employee benefits (health insurance, union welfare insurance, life
insurance, etc.)
How do variable and fixed costs (in terms of labor costs) apply to the P&L? List examples (half a dozen
questions about this on exam!!!) - ANSWER -{~Variable~} costs are expressed as a percentage ratio to
payroll.
{~Fixed~} costs are expressed as a dollar amount per employee on the payroll.
.............Labor costs are variable, but managers can control the overall staff costs by managing the # of
shifts assigned, and how much overtime is approved. Smaller local restaurants with an "unsteady"
customer base may experience limited variation in the month to month costs of staff, but larger
restaurants or those with fluid customer bases will likely have a greater variability in staffing expenses.
(staffing expenses also vary seasonally in certain restaurants- managers salary also falls under the fixed
costs category.)
In regards to the P&L, labor costs are 1 of the top 2 costs on the p&l statement. Small changes in
numbers/percentages have a huge impact. there's a lot of money that goes into labor costs, so if there
are changes it will be identified on your P&L.
calculating overhead costs: dont need to know this dont forget and study for nothing - ANSWER -
