CRM Cheat Sheet 2026

The 30 highest-yield CRM facts, distilled from real exam questions. Print it, save it as a PDF, or study it here — free, no sign-up.

1. Why is it important to monitor the pH levels in food safety? → To prevent bacteria from growing.
2. When a restaurant experiences a data breach that exposes guest credit card information, the manager must comply with: → PCI DSS (Payment Card Industry Data Security Standard) breach notification requirements
3. A restaurant's hood suppression system must be inspected and maintained primarily to comply with: → NFPA 96 fire safety standards and local fire code requirements
4. What is evidence-based practice in CRM Inventory Management & Supply Chain? → Integrating research evidence with expertise and client needs
5. What is the primary goal of menu engineering? → To maximize overall profitability by analyzing item popularity and contribution margin
6. What is cross-contamination? → Transferring bacteria from raw meat to ready-to-eat food.
7. Which marketing strategy involves encouraging current guests to share their dining experience on social media in exchange for a discount or free item? → User-generated content (UGC) campaign
8. What is the importance of continuing education for CRM professionals in Wine & Beverage Service? → Maintaining current knowledge and adapting to industry changes
9. What is evidence-based practice in CRM Wine & Beverage Service? → Integrating research evidence with expertise and client needs
10. Which federal law requires restaurants to post specific notices about employee rights in the workplace? → The National Labor Relations Act (NLRA) and Department of Labor posting requirements
11. Why is conflict resolution important for managers? → To prevent issues from affecting staff morale.
12. What does ROI measure in CRM financial analysis? → Gain or loss relative to the investment amount
13. What is break-even analysis used for? → To determine the sales level needed to cover costs.
14. The FDA menu labeling rule requires chain restaurants with 20 or more locations to: → Display calorie counts for standard menu items on menus and menu boards
15. A 'Star' in menu engineering is best described as an item that is: → High popularity and high profitability
16. What is the benefit of performance reviews in staff management? → To assess performance and support development.
17. What is peer review in CRM Dietary Requirements & Special Menus? → Quality evaluation by qualified colleagues for improvement
18. Which permit or license must a restaurant obtain before serving alcoholic beverages to guests? → A state-issued liquor license from the applicable Alcohol Beverage Control (ABC) authority
19. What is peer review in CRM Advanced Cooking Techniques & Methods? → Quality evaluation by qualified colleagues for improvement
20. What role do standard operating procedures play in CRM Wine & Beverage Service? → Ensuring consistency and quality through documented instructions
21. Which menu type offers the most operational efficiency for high-volume, quick-service restaurants? → Limited or focused menu with fewer items
22. What is the role of empathy in customer service? → To provide emotional support and understanding.
23. Which type of pricing strategy involves listing a signature dish at a premium price to make other menu items appear more affordable by comparison? → Anchor pricing
24. How does professional liability insurance protect CRM practitioners? → Covering financial losses from claims of negligence or errors
25. What role do standard operating procedures play in CRM Advanced Cooking Techniques & Methods? → Ensuring consistency and quality through documented instructions
26. Which factor most strongly predicts a guest's decision to leave a positive online review? → An emotional peak moment during the visit, such as exceptional service recovery
27. What is a needs assessment in CRM International Cuisine & Flavors practice? → Identifying gaps between current conditions and desired outcomes
28. Why is follow-up important in customer service? → It builds trust and shows commitment to the customer.
29. What does a positive customer experience lead to? → Increased loyalty and positive word-of-mouth.
30. A restaurant manager discovers that a server has been working off the clock to complete side-work. Under the Fair Labor Standards Act (FLSA), this is: → A violation—all hours worked must be recorded and compensated at the applicable wage