Kitchen Management & Professional Ethics Flashcards
7 cards from real ACF practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Kitchen Management & Professional Ethics flashcards as text
Which performance management tool sets measurable objectives collaboratively between a manager and employee to guide job performance?
Answer: Management by Objectives (MBO)
Management by Objectives aligns employee goals with organizational objectives through collaborative goal-setting and measurable outcomes.
Which of the following BEST defines the term 'food cost percentage'?
Answer: The ratio of food costs to food sales revenue, expressed as a percentage
Food cost percentage is calculated by dividing the cost of food used by food sales revenue and multiplying by 100, indicating cost efficiency.
A kitchen manager must discipline an employee for a policy violation. Which approach BEST aligns with progressive discipline principles?
Answer: Verbal warning, written warning, suspension, then termination for repeated offenses
Progressive discipline escalates consequences systematically—verbal warning to written warning to suspension to termination—giving employees clear opportunities to correct behavior.
Which leadership style is MOST appropriate when training a new culinary team member with no prior professional kitchen experience?
Answer: Directing — providing specific instructions and close supervision
New employees with low experience require a directing leadership style featuring clear guidance, demonstration, and close supervision to build competence and confidence.
An executive chef discovers that a competitor has copied their signature dish and menu concept. According to professional ethics, the BEST initial response is to:
Answer: Consult legal counsel to understand intellectual property rights and options
Consulting legal counsel is the professional and measured first step to understand what protections exist and what remedies may be available.
In a commercial kitchen, the term 'contribution margin' refers to:
Answer: The revenue remaining after subtracting the food cost of a menu item
Contribution margin is the selling price of a menu item minus its food cost, showing how much each item contributes to covering overhead and generating profit.
Which of the following BEST illustrates the professional obligation of an ACF-certified chef toward sustainability?
Answer: Minimizing food waste, sourcing responsibly, and considering environmental impact in purchasing decisions
ACF professional ethics include a commitment to sustainable practices encompassing waste reduction, responsible sourcing, and environmental stewardship across all kitchen operations.