ihop test UPDATED ACTUAL Questions and CORRECT Answers
When brewing fresh brewed drip Coffee, at what point in Start the timer immediately after beginning the brewing
the brewing process should the timer be started? process
Which of the following activities would require Team
All answer choices are correct
Members to wash their hands?
All of the following are steps to proper handwashing ex-
Use hand sanitizer immediately after washing hands
cept:
Which of the following is an NOT example of an FBI (Food-
Unclean storage shelves
borne Illness) risk factor?
True or false; Use of an egg poaching pan is approved for
True
cooking poached eggs?
According to the Menu/Campaign Rollout Guide, how
many shift training agendas are available for both the FOH 2
and BOH?
In order to be eligible to become a Certified Trainer, the Compete all of their training for each position that they will
team member must first: be a trainer for
What is the primary reason why food that is not in imme-
diate use (e.g., walk-in cooler, walk-in freezer, dry storage) To protect it from overhead contamination
must be covered and protected at all times?
True or false; Prometric Certified Professional Food Man-
ager certifications earned before August 31, 2022 are
True
valid through their expiration date for the brand SOP
requirement for the Manager on Duty/Person in Charge?
Previously cooked and cooled food intended for hot hold-
ing must be rapidly reheated (e.g. microwave, pan and
FALSE
stove) to 135°F for 15 seconds within 2 hours before
being placed into hot holding equipment.
FlyBuy
, In order to enhance the guests' pick-up experience and
support off-premise programs, all IHOP restaurants are
required to utilize software called:
When we have to reach across or in front of the guest, we
Pardon my reach
demonstrate IHOsPitality by saying:
True or false; Participation in, and promotion of, the IHOP
False
Guest Loyalty Program is optional for restaurants?
According to guest feedback, guests feel that
is the MOST important factor Pace of Experience/Service
in driving a highly satisfying experience.
Guest's needs can often be grouped into these (3) cate-
Fast, Friendly, Exact
gories:
True or false; Chemicals must never be mixed or combined
True
with different chemicals?
At the end of the guest's visit, what should the server do
Sincerely thank the guest and invite them to return
to ensure that they "finish strong"?
The Serving SMILE's Trainer Agendas review specific steps
to follow throughout each shift including online learning TRUE
modules and hands-on activities to complete.
When an expediter calls for food runners and followers,
Got It, First Round, Guest Request
the appropriate responses are:
How many Certified Trainers for each Team Member po-
sition, responsible for training new and existing Team A minimum of 2
Members, is required?
It's important that as each guest enters the restaurant they Guests are quick to form first impressions and the first 30
receive a warm and welcoming greeting because seconds sets the tone
The learner completes the task while you as the leader
During the "Do" step of the Coaching Model:
observes
2/7
When brewing fresh brewed drip Coffee, at what point in Start the timer immediately after beginning the brewing
the brewing process should the timer be started? process
Which of the following activities would require Team
All answer choices are correct
Members to wash their hands?
All of the following are steps to proper handwashing ex-
Use hand sanitizer immediately after washing hands
cept:
Which of the following is an NOT example of an FBI (Food-
Unclean storage shelves
borne Illness) risk factor?
True or false; Use of an egg poaching pan is approved for
True
cooking poached eggs?
According to the Menu/Campaign Rollout Guide, how
many shift training agendas are available for both the FOH 2
and BOH?
In order to be eligible to become a Certified Trainer, the Compete all of their training for each position that they will
team member must first: be a trainer for
What is the primary reason why food that is not in imme-
diate use (e.g., walk-in cooler, walk-in freezer, dry storage) To protect it from overhead contamination
must be covered and protected at all times?
True or false; Prometric Certified Professional Food Man-
ager certifications earned before August 31, 2022 are
True
valid through their expiration date for the brand SOP
requirement for the Manager on Duty/Person in Charge?
Previously cooked and cooled food intended for hot hold-
ing must be rapidly reheated (e.g. microwave, pan and
FALSE
stove) to 135°F for 15 seconds within 2 hours before
being placed into hot holding equipment.
FlyBuy
, In order to enhance the guests' pick-up experience and
support off-premise programs, all IHOP restaurants are
required to utilize software called:
When we have to reach across or in front of the guest, we
Pardon my reach
demonstrate IHOsPitality by saying:
True or false; Participation in, and promotion of, the IHOP
False
Guest Loyalty Program is optional for restaurants?
According to guest feedback, guests feel that
is the MOST important factor Pace of Experience/Service
in driving a highly satisfying experience.
Guest's needs can often be grouped into these (3) cate-
Fast, Friendly, Exact
gories:
True or false; Chemicals must never be mixed or combined
True
with different chemicals?
At the end of the guest's visit, what should the server do
Sincerely thank the guest and invite them to return
to ensure that they "finish strong"?
The Serving SMILE's Trainer Agendas review specific steps
to follow throughout each shift including online learning TRUE
modules and hands-on activities to complete.
When an expediter calls for food runners and followers,
Got It, First Round, Guest Request
the appropriate responses are:
How many Certified Trainers for each Team Member po-
sition, responsible for training new and existing Team A minimum of 2
Members, is required?
It's important that as each guest enters the restaurant they Guests are quick to form first impressions and the first 30
receive a warm and welcoming greeting because seconds sets the tone
The learner completes the task while you as the leader
During the "Do" step of the Coaching Model:
observes
2/7
