1 of 28
Term
28. Team member A is okay at dough stretching and very
inexperienced at oven-tending; team member B is great at both
dough stretching and oven-tending. Who would be BEST in the
oven-tending position during a rush?
Give this one a try later!
a. Anything brand damaging b. Anything that could be a health issue c.
Operational roadblocks
c. Team member B should be on ovens because they have experience
quickly cutting and boxing food, checking the quality of product, and
calling out orders that are ready for pick-up or delivery.
c. 10 total: 5 before and 5 similar orders after the incident
, a. Reduced paper costs c. Reduction of legal costs f. Ability to pre-screen
candidates g. Background check integration
Don't know?
2 of 28
Term
11. What should you prioritize when it comes to repairs in your store?
(select all that apply)
Give this one a try later!
a. Anything brand damaging b.
b. Interrupt and dig deeper with Anything that could be a
questions health issue c. Operational
roadblocks
a. Reduced paper costs c.
Reduction of legal costs f. Ability to a. Sales history, days covered, proof
pre-screen candidates g. time, inventory level, margins set
Background check integration
Don't know?
, 3 of 28
Term
14. What is the STAR response technique that is used in the
interviewing process?
Give this one a try later!
b. Interrupt and dig deeper with b. Situation, Task, Action,
questions Results
c. Understanding who your
b. Customer call backs
consumers and competition are
Don't know?
4 of 28
Term
9. EFO uses which 5 calculations to provide you with the most
accurate food order projection?
Give this one a try later!
a. Sales history, days covered, a. Anything brand damaging b.
proof time, inventory level, Anything that could be a health
margins set issue c. Operational roadblocks
Term
28. Team member A is okay at dough stretching and very
inexperienced at oven-tending; team member B is great at both
dough stretching and oven-tending. Who would be BEST in the
oven-tending position during a rush?
Give this one a try later!
a. Anything brand damaging b. Anything that could be a health issue c.
Operational roadblocks
c. Team member B should be on ovens because they have experience
quickly cutting and boxing food, checking the quality of product, and
calling out orders that are ready for pick-up or delivery.
c. 10 total: 5 before and 5 similar orders after the incident
, a. Reduced paper costs c. Reduction of legal costs f. Ability to pre-screen
candidates g. Background check integration
Don't know?
2 of 28
Term
11. What should you prioritize when it comes to repairs in your store?
(select all that apply)
Give this one a try later!
a. Anything brand damaging b.
b. Interrupt and dig deeper with Anything that could be a
questions health issue c. Operational
roadblocks
a. Reduced paper costs c.
Reduction of legal costs f. Ability to a. Sales history, days covered, proof
pre-screen candidates g. time, inventory level, margins set
Background check integration
Don't know?
, 3 of 28
Term
14. What is the STAR response technique that is used in the
interviewing process?
Give this one a try later!
b. Interrupt and dig deeper with b. Situation, Task, Action,
questions Results
c. Understanding who your
b. Customer call backs
consumers and competition are
Don't know?
4 of 28
Term
9. EFO uses which 5 calculations to provide you with the most
accurate food order projection?
Give this one a try later!
a. Sales history, days covered, a. Anything brand damaging b.
proof time, inventory level, Anything that could be a health
margins set issue c. Operational roadblocks
