Zaxby's Final Manager Certification Test
100% Solved!
Which of the following is not a recommended way to control waste?
-Cook only what is needed for business levels
-Prep food according to daily usage par levels
-Use Fingerz that are past their hold time for Zalads
-Ensure scale is clean and calibrated so resulting weight measurements are accurate -
ANSWERSUse Fingerz that are past their hold time for Zalads
It is recommended to use an Oil Tracking Log to monitor and notate which of the
following? Choose all that apply.
-Oil quality
-Sediment levels
-Oil discards
-Oil life - ANSWERS-Oil quality
-Oil discards
-Oil life
It is best practice that the opening manager and incoming closing manager perform the
midday count together.
-True
-False - ANSWERSTrue
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?
-Adjust the cooler and continue to serve product
-Check the temperature of all products in the cooler to see if the food has fallen into the
temperature danger zone
-Move all products into the walk-in cooler
-Move all products into the fry freezer - ANSWERSCheck the temperature of all
products in the cooler to see if the food has fallen into the temperature danger zone
What tool is used to hold team members accountable for stocking their stations at the
end of the shift?
-Prep List
-Stock List
-Zaxby's Core Values Checklist
, -None of the above - ANSWERSStock List
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?
-Notify the distributor
-Throw it away
-Wash your hands
-Nothing - ANSWERSNotify the distributor
What should always be turned on before the equipment located beneath it?
-Hood vents
-Sprinklers
-Fryers
-AC - ANSWERSHood vents
How many cashiers should be assigned to a cash drawer at any given time?
-4
-3
-2
-1 - ANSWERS1
As a best practice, at the end of the shift, the manager should verify the amount of
money in the till after the team member counts it.
-True
-False - ANSWERSTrue
You notice you are not meeting the recommended drive-thru speed of service time of 1
minute 15 seconds (1:15). Which of the following actions should you NOT take to
correct the situation?
-Check the storage and organization of product
-Ensure team members are communicating effectively in the BOH
-Listen to the communication between team members and guests in the drive-thru
-Pull ahead every guest in the drive-thru to keep the line moving - ANSWERSPull ahead
every guest in the drive-thru to keep the line moving
Counting all petty cash including the safe and all tills, placing all cash drawers needed
in the registers, verifying the deposit from the previous night and taking it to the bank
are all considered what part of opening responsibilities?
-Pre-shift meetings
-Cash management
100% Solved!
Which of the following is not a recommended way to control waste?
-Cook only what is needed for business levels
-Prep food according to daily usage par levels
-Use Fingerz that are past their hold time for Zalads
-Ensure scale is clean and calibrated so resulting weight measurements are accurate -
ANSWERSUse Fingerz that are past their hold time for Zalads
It is recommended to use an Oil Tracking Log to monitor and notate which of the
following? Choose all that apply.
-Oil quality
-Sediment levels
-Oil discards
-Oil life - ANSWERS-Oil quality
-Oil discards
-Oil life
It is best practice that the opening manager and incoming closing manager perform the
midday count together.
-True
-False - ANSWERSTrue
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?
-Adjust the cooler and continue to serve product
-Check the temperature of all products in the cooler to see if the food has fallen into the
temperature danger zone
-Move all products into the walk-in cooler
-Move all products into the fry freezer - ANSWERSCheck the temperature of all
products in the cooler to see if the food has fallen into the temperature danger zone
What tool is used to hold team members accountable for stocking their stations at the
end of the shift?
-Prep List
-Stock List
-Zaxby's Core Values Checklist
, -None of the above - ANSWERSStock List
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?
-Notify the distributor
-Throw it away
-Wash your hands
-Nothing - ANSWERSNotify the distributor
What should always be turned on before the equipment located beneath it?
-Hood vents
-Sprinklers
-Fryers
-AC - ANSWERSHood vents
How many cashiers should be assigned to a cash drawer at any given time?
-4
-3
-2
-1 - ANSWERS1
As a best practice, at the end of the shift, the manager should verify the amount of
money in the till after the team member counts it.
-True
-False - ANSWERSTrue
You notice you are not meeting the recommended drive-thru speed of service time of 1
minute 15 seconds (1:15). Which of the following actions should you NOT take to
correct the situation?
-Check the storage and organization of product
-Ensure team members are communicating effectively in the BOH
-Listen to the communication between team members and guests in the drive-thru
-Pull ahead every guest in the drive-thru to keep the line moving - ANSWERSPull ahead
every guest in the drive-thru to keep the line moving
Counting all petty cash including the safe and all tills, placing all cash drawers needed
in the registers, verifying the deposit from the previous night and taking it to the bank
are all considered what part of opening responsibilities?
-Pre-shift meetings
-Cash management
