STARBUCKS SUPERVISOR ASSESSMENT QUESTIONS
What are the 5 global standards? - Answer- 1. Staging area
2. Food availability
3. Cup marking and expeditor monitor
4. Refrigerator setup
5. Communication tools
What is the customer support cycle? - Answer- 1. Restock
2. Check condiments bar 3. Connect
4. Check toilets 5. Perform cycle task
6. Complete day part task
What is the bussing routine? - Answer- 1. Wipe down and stock up condiment stand 2. Wipe hand off point 3. Walk around cafe and pick up cups and plates whilst wiping down tables. Connect.
4. Dishwasher
5. Aprons off and change bins
What is the POS routine? - Answer- 1. Welcome
2. Mark
3. Ring
4. Gather
5: Tender
6. Finish
What is the bar routine? - Answer- 1. Steam milk
2. Queue shots 3. Syrups 4. Finish and connect
What is the cold beverage routine? - Answer- 1. Pour coffee into cup 2. Milk to first line
3 pour into jug
4. Syrup 5. Ice
6. Base
7. Blend
What is the drive thru order routine? - Answer- 1. Welcome
2. Ring
3. Finish
What is the drive thru window routine? - Answer- 1. Welcome 2. Handoff 3. Tender
4. Finish
What are the 4 fundamentals of coffee tasting? (Discuss in detail) - Answer- 1. Proportion: Proportion is the ratio of coffee to water and it allows proper extraction of the
coffees full flavours. If you use too little it can make the coffee bitter because too much water passes through. If you use too much coffee it creates an underedyracted cup of coffee. The proportion of this coffee is 54g of coffee. 2. Grind: Proper grind is determined by the brewing method. It determines how long the coffee and water are in contact for and how much flavour is extracted. Too fine creates bitter coffee and too coarse is watery. The grind of this one is french press. 3. Water: Filtered water is ideal to produce a clean and fresh taste. The teaperatye of this water is between 90-96 degrees Celsius and is filtered.
4. Freshness: This is determined by the date it was opened and whether it has been stored correctly. It needs to be kept in an airtight opaque container at room temperature.
The reason it's at room temperature and not refrigerated is because the moisture can affect the coffee flavour. This coffee is fresh and is being used within a week of opening.
What are the 4 steps of coffee tasting? - Answer- 1. Smell: Always smell before tasting. The mouth can only distinguish 4 tastes (Salty, Sweet, Bitter and Sour), but the more can detect thousands of smells. Cup your hand over the coffee to block out the environment (unless you are wearing hand cream as this can affect the smell of the coffee), hold the cup close to your nose and inhale. 2. Slurp: We slurp the coffee because it allows for the coffee to spray across the entire palate and lets the subtle flavours and aromas reach all tasting zones of your mouth. 3. Locate: Consider the coffees weight in your mouth and locate where you are experiencing those flavours.
4. Describe: Think about how you would describe the coffee. The way it smells (floral, nutty, earthy, spicy), acidity (tangy or tart. Or low acidity would feel smooth), body (how heavy it feels in your mouth). Flavour (caramel, balanced, bitter, bright, buttery, citrus, complex, elegant, exotic, smoky, fruity, herbal, light, nutty, syrupy).
What are the 3 blends of coffee we sell and describe them. - Answer- 1. Blonde: Have a
shorter roast time and lighter body, more mellow flavours. 2. Dark: A fuller body, more robust and bold flavours. 3. Medium: Balanced and smooth rich flavours.
Brief description of what QASA are and what they look for. - Answer- QASA is an assessment that checks that the store is up to a Starbucks standard. They check safety,
What are the 5 global standards? - Answer- 1. Staging area
2. Food availability
3. Cup marking and expeditor monitor
4. Refrigerator setup
5. Communication tools
What is the customer support cycle? - Answer- 1. Restock
2. Check condiments bar 3. Connect
4. Check toilets 5. Perform cycle task
6. Complete day part task
What is the bussing routine? - Answer- 1. Wipe down and stock up condiment stand 2. Wipe hand off point 3. Walk around cafe and pick up cups and plates whilst wiping down tables. Connect.
4. Dishwasher
5. Aprons off and change bins
What is the POS routine? - Answer- 1. Welcome
2. Mark
3. Ring
4. Gather
5: Tender
6. Finish
What is the bar routine? - Answer- 1. Steam milk
2. Queue shots 3. Syrups 4. Finish and connect
What is the cold beverage routine? - Answer- 1. Pour coffee into cup 2. Milk to first line
3 pour into jug
4. Syrup 5. Ice
6. Base
7. Blend
What is the drive thru order routine? - Answer- 1. Welcome
2. Ring
3. Finish
What is the drive thru window routine? - Answer- 1. Welcome 2. Handoff 3. Tender
4. Finish
What are the 4 fundamentals of coffee tasting? (Discuss in detail) - Answer- 1. Proportion: Proportion is the ratio of coffee to water and it allows proper extraction of the
coffees full flavours. If you use too little it can make the coffee bitter because too much water passes through. If you use too much coffee it creates an underedyracted cup of coffee. The proportion of this coffee is 54g of coffee. 2. Grind: Proper grind is determined by the brewing method. It determines how long the coffee and water are in contact for and how much flavour is extracted. Too fine creates bitter coffee and too coarse is watery. The grind of this one is french press. 3. Water: Filtered water is ideal to produce a clean and fresh taste. The teaperatye of this water is between 90-96 degrees Celsius and is filtered.
4. Freshness: This is determined by the date it was opened and whether it has been stored correctly. It needs to be kept in an airtight opaque container at room temperature.
The reason it's at room temperature and not refrigerated is because the moisture can affect the coffee flavour. This coffee is fresh and is being used within a week of opening.
What are the 4 steps of coffee tasting? - Answer- 1. Smell: Always smell before tasting. The mouth can only distinguish 4 tastes (Salty, Sweet, Bitter and Sour), but the more can detect thousands of smells. Cup your hand over the coffee to block out the environment (unless you are wearing hand cream as this can affect the smell of the coffee), hold the cup close to your nose and inhale. 2. Slurp: We slurp the coffee because it allows for the coffee to spray across the entire palate and lets the subtle flavours and aromas reach all tasting zones of your mouth. 3. Locate: Consider the coffees weight in your mouth and locate where you are experiencing those flavours.
4. Describe: Think about how you would describe the coffee. The way it smells (floral, nutty, earthy, spicy), acidity (tangy or tart. Or low acidity would feel smooth), body (how heavy it feels in your mouth). Flavour (caramel, balanced, bitter, bright, buttery, citrus, complex, elegant, exotic, smoky, fruity, herbal, light, nutty, syrupy).
What are the 3 blends of coffee we sell and describe them. - Answer- 1. Blonde: Have a
shorter roast time and lighter body, more mellow flavours. 2. Dark: A fuller body, more robust and bold flavours. 3. Medium: Balanced and smooth rich flavours.
Brief description of what QASA are and what they look for. - Answer- QASA is an assessment that checks that the store is up to a Starbucks standard. They check safety,
