ZAXBYS MANAGER TEST
What are some best practices for Oil Management? Choose all that apply. -
ANSWERS-o Use skimmer to reduce sediment
o During slow times, turn fryers off
o Cover fryers you are not using
o Don't hang wet baskets over fryers
Prepping is usually done on a ____ basis to ensure freshness and quality -
ANSWERS-shift
As a best practice, when is the best time to raise awareness among team
members regarding the store's SOS goal? - ANSWERS-Pre-shift meeting
It is best practice that the opening manager and incoming closing manager
perform the midday count together. - ANSWERS-True
Which of these choices should be performed (or considered) prior to filtering oil?
Choose all that apply. - ANSWERS-o Fryers must be turned off before beginning
the filtering process
o The filter paper needs to be changed before filtering can begin
If oil in the W2 Fryer is discarded, what should you do? - ANSWERS-Rotate oil
from W1 Fryer to W2 Fryer and add new oil in W1 Fryer
, The store phone should be answered within how many rings? - ANSWERS-3
You are informed after your RER inspection that some of the equipment in your
back of house area had incorrect temperature readings. Which document on file
will assist in you in proving evidence of your daily temperature checks? -
ANSWERS-Time/Temperature Log
A team member is working the drive-thru during a busy lunch rush and runs out
of 22 oz. cups. Although the storage racks have several opened boxes of 22 oz.
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. - ANSWERS-True
Which of the following are reasons to complete a Positioning Chart prior to each
shift? Choose all that apply. - ANSWERS-o Allows manager to effectively place
team members where they work best
o Communicates expectations to each team member
o Provides an easy reference for team members to identify what position they are
assigned for their shift
Which of the following is not a recommended way to control waste? - ANSWERS-
Use Fingerz that are past their hold time for Zalads
What are some best practices for Oil Management? Choose all that apply. -
ANSWERS-o Use skimmer to reduce sediment
o During slow times, turn fryers off
o Cover fryers you are not using
o Don't hang wet baskets over fryers
Prepping is usually done on a ____ basis to ensure freshness and quality -
ANSWERS-shift
As a best practice, when is the best time to raise awareness among team
members regarding the store's SOS goal? - ANSWERS-Pre-shift meeting
It is best practice that the opening manager and incoming closing manager
perform the midday count together. - ANSWERS-True
Which of these choices should be performed (or considered) prior to filtering oil?
Choose all that apply. - ANSWERS-o Fryers must be turned off before beginning
the filtering process
o The filter paper needs to be changed before filtering can begin
If oil in the W2 Fryer is discarded, what should you do? - ANSWERS-Rotate oil
from W1 Fryer to W2 Fryer and add new oil in W1 Fryer
, The store phone should be answered within how many rings? - ANSWERS-3
You are informed after your RER inspection that some of the equipment in your
back of house area had incorrect temperature readings. Which document on file
will assist in you in proving evidence of your daily temperature checks? -
ANSWERS-Time/Temperature Log
A team member is working the drive-thru during a busy lunch rush and runs out
of 22 oz. cups. Although the storage racks have several opened boxes of 22 oz.
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. - ANSWERS-True
Which of the following are reasons to complete a Positioning Chart prior to each
shift? Choose all that apply. - ANSWERS-o Allows manager to effectively place
team members where they work best
o Communicates expectations to each team member
o Provides an easy reference for team members to identify what position they are
assigned for their shift
Which of the following is not a recommended way to control waste? - ANSWERS-
Use Fingerz that are past their hold time for Zalads
