Final Manager Certification Test 2023

A manager notices a team member with loose, long hair working in the back of house. The manager asks that the team member's hair be tied back into either pigtails or a ponytail. This was the correct action for the manager to take. True Or False - Answer- True While completing the prep list in the morning you notice that several items left from the day before need to be discarded due to expired hold times. As a best practice, what should you do? A. Discuss with the general manager about possibly adjusting the par levels. B. Address it with the team member(s) who did the prep. C. Correct the prep list and don't say anything. D. Do nothing. - Answer- A. Discuss with the general manager about possibly adjusting the par levels. A guest complains to you about an odd taste in the water coming from the Freestyle machine. What actions do you take to remedy the situation? A. Check the nozzle. B. Change the cartridge in the water filtration machine. C. Check the ice maker. D. Clean the ice chute. - Answer- A. Check the nozzle A team member is working the drive-thru during a busy lunch rush and runs out of drink cups. Although the storage racks have several opened boxes of drink cups, the team member opens a new box of cups that is beside the storage racks and restocks the station. The GM explains that the opened boxes should have been used first to follow FIFO rules. This was the correct action for the manager to take. True or False - Answer- True All refrigerated/freezer units should have a hanging air thermometer. True Or False - Answer- True You notice the chef's base cooler is temping at 44 degrees during afternoon shift walk. What corrective actions can you take to ensure food safety standards are maintained? A. Adjust the cooler and continue to serve product. B. Check the temperature of all products in the cooler to see if the food has fallen into the temperature danger zone. C. Move all the products into the walk-in cooler. D. Move all products into the fry freezer. - Answer- B. Check the temperature of all products in the cooler to see if the food has fallen into the temperature danger zone. The ideal operating temperature for all coolers is: A. 34 f - 38 f B. 0 f - 10 f C. 8 f - 12 f D. 0 f or below - Answer- A. 34 f - 38 f If oil tests at an unacceptable level, what should you do? A. Keep for another day. B. Discard and rotate oil from fryers, add new oil to the first fryer. C. Discard immediately and add new oil to the same fryer. D. Note in log only. - Answer- B. Discard and rotate oil from fryers, add new oil to the first fryer. The store phone should be answered within how many rings? A. 1. B. 2 C. 3 D. 4 - Answer- C. 3 The Time/Temperature Log can help you with which of the following? Choose all that apply. A. Determining if cooking equipment is functioning properly. B. Preventing bacteria and other microorganisms from causing illness and food spoilage. C. Determining if proper food storage is being performed. D. Ensuring that zaxbys food is plated and presented properly. E. Ensuring that zaxbys foods are cooked and held at appropriate temperatures. - Answer- A, C, D, E What tool is used during opening and throughout the day to confirm that all shift assignments, cleaning duties, food prep and administrative duties have been completed thoroughly and correctly? A. Critical Item inventory B. Prep List C. Time/Temperature Log D. Core Values Checklist - Answer- D. Core Values Checklist At the end of the day, you notice a lot of product in the waste bucket. What actions could be taken to help prevent excessive product waste in both your FOH and BOH areas? Choose all that apply. A. Track which products are being wasted to identify problem areas. B. Prep and cook what is only needed for business levels C. Train team members on correct procedures. D. Allow team members to estimate portions. - Answer- A, B, C While spot checking your food delivery, you notice the temperature of the chicken tenders/fillets is not to standard. What is the first thing you need to do immediately? A. Notify the distributor B. Throw it away C. Wash your hands D. Nothing - Answer- A. Notify the distributor What is the speed of service (window time) standard for drive-thru orders? A. 3:30 per order B. 1:15 per order C. 3:00 per order D. 4:00 per order - Answer- B. 1:15 per order Which of the following actions are considered best practices to follow to prevent bottlenecks? Choose all that apply. A. Aces in their places B. Be Available C. Schedule more team members than needed D. Know and reinforce all procedures and policies E. Over prepping - Answer- A, B, D Which of the following examples correctly demonstrates the use of FIFO? A. Using the cucumbers prepped the day before, prior to the cucumbers that were prepped at 8 A.M. today B. Grabbing a bag of unopened white fried cheddar bites out of the walk-in freezer and pouring some in the fryer basket instead of using the prepped bag in the fry freezer. C. Placing the fresh cookies towards the front of the cookie display and rotating the older cookies closer to the cookie display door. D. Both A and C - Answer- What information is needed when taking a call-in order (non-catering)? Choose all that apply. A. Guests telephone number B. Guests email address C. Number of guests in party D. Guests description E. Guests name - Answer- If oil in the W2 Fryer is discarded, what should you do? A. Add new oil to W2 Fryer B. Rotate oil from W1 Fryer, rotate oil from f fryers down to W1 fryer, add new oil to F1 fryer. C. Rotate oil from W1 fryer to W2 fryer and add new oil in W1 fryer. - Answer- You must wash your hands in which of the following situations? Choose all that apply. A. Before and after performing a prep procedure. B. Before clocking out for a shift. C. When changing from prepping one protein product to another. D. After using the restroom. E. At least once per hour. - Answer- What tool is used to hold team members accountable for stocking their stations at the end of the shift? A. Prep list B. Stock list C. Zaxbys core values checklist D. None of the above - Answer- Over the past week, you have noticed food production is not keeping up with guest orders and causing ticket times to increase. As a manager, what would you consider doing to address this issue? A. Build Dine-in and Drive-Thru orders first, before building any online order. B. Ask cashiers to slow down the order taking process. C. Make sure all stations are set up correctly and team members know what to do. D. Take no action. - Answer- Your Operations Consultant has just informed you that your store has had a sudden increase in oil consumption. What can be done to help reduce the amount of oil used? Choose all that apply. A. Follow the proper oil rotating procedures. B. Filter oil only once a day, after each rush C. Make sure oil is filled to the appropriate fill line during the filtering process. D. Use less oil in each fryer - Answer- How often should the hood system be professionally cleaned? A. Monthly B. Yearly C. Quarterly D. Weekly - Answer- Which of the following are reasons to complete a Positioning Chart prior to each shift? Choose all that apply. A. Allows managers to effectively place team members where they work best. B. Communicates expectations to each team member. C. Helps maintain proper and consistent food quality. D. Helps determine if food storage and cooking equipment are functioning properly. E. Provides an easy reference for team members to identify what position they are assigned for their shift. - Answer- After arriving at the location, you check to see how closing went the night before. When you open the Breader Station cooler, you see the picture below. What error was made at closing? A. Everything looks great! B. The prepped tenders should have been transferred to the walk in cooler for overnight storage. C. All interior surfaces of the cooler were not properly cleaned. D. All interior surfaces of the cooler were not wiped with a clean towel and degreaser solution. - Answer- When should you not accept a gift card? Choose all that apply. A. When a guest has a photocopy of the card. B. When the register fails to recognize a gift card when it's swiped. C. When a guest has a picture of the back of the card. D. When the guest just has the digits on the back of the card memorized and recites m them. - Answer- Choose the option th