Manager Test-solved

Which of the following is not a recommended way to control waste? - Answer- C. Use fingers that are past their hold time Where can you find the recommended temp range of a specific fryer? - Answer- B. Time/Temp Log What should always be turned on before the equipment beneath it? - Answer- A. Hood Vents At the end of the day, you notice a lot of product in the waste bucket. What actions can be taken to prevent waste? - Answer- A. Track B. Prep C. Train What information is needed when taken a call-in? - Answer- A.Number D. Name You receive a phone call from someone who identifies as a ZFL employee.. - Answer- C. Ask the caller to contact the ZFL corporate office. What are some best practices for oil management? - Answer- A, use skimmer B, during slow times D, cover fryers not being used E, Dong hang wet baskets on fryers Counting all petty cash including the safe and all tills... - Answer- B. Cash management If oil in the W2 fryer is discarded, what should you do? - Answer- C. Rotate oil from W1 fryer to W2, and add new oil to W1 As a best practice, when is the best time to raise awareness among team members regarding SOS goal? - Answer- A. Pre-shift meeting What are some actions and duties that need to be performed during closing to prepare for opening? - Answer- D. Wash, rinse, sanitize and air dry tea urns Your operations consultant has just informed you that your store had a sudden increase in oil. - Answer- A. Follow proper oil rotating procedures C. Make sure oil is filled to appropriate fill line What are benefits of consistently counting critical items? - Answer- D. All of the above Which document do you consult to review notes from prev shift? - Answer- C. Managers Log As a best practice, at the end of the shift, the manager should verify the amount of money in each til after counted. - Answer- A. True You must wash your hands... - Answer- A. Before and after a prep procedure C. When changing from one prep item to another D. After restroom In order to help maintain accuracy of product par levels... - Answer- D. Conduct critical item inventory three times a day A team member shows up to work wearing a black shirt, with a zaxby's logo, the manager lets them work in the back, that was right or wrong? - Answer- B. FALSE A guest arrives and informs you that he/she is there to pick up an online order... - Answer- A. Press OO on the POS All refrigerated/frezzer units should have a hanging thermometer? - Answer- A. TRUE The ideal temp for the fry-frezzer? - Answer- 0-10F Over the past week, you have noticed food production is not keeping up with guest orders. - Answer- C. Make sure all stations are setup correctly and team members know what to do If oil tests at an unacceptable level, what should you do? - Answer- D. Discard, and rotate oil from fryers, add new oil to fryer 1 Prepping is usually done on a _______ basis? - Answer- Shift How often should hood vent drip pan be cleaned? - Answer- B. Once a week What are the most important aspects of counting inventory? - Answer- B. consistency E. accuracy Which of the following is allowed to be worn while on the clock? - Answer- C.Plain wedding band A team member is working the drive thru, opened new 22oz cups when some was already opened instead of using fifo. manager tells them next time use the one thats open. - Answer- A. TRUE What are the possible costs to a store due to a food borne illness? - Answer- A. lawsuits and fees B. decreased revenues D. diminished sales To maintain product quality, which critical step should be taken in storage area? - Answer- A. Use FIFO to rotate and label products After Dale puts away the items from a truck delivery, his manager sees he placed the fresh wings on the rack above the cases of celery in the walk-in cooler. The manager pulls Dale aside and explains that the cases of fresh wings should be placed in front of the newer cases of celery in order to observe FIFO. This was the correct action for the manager to take. - Answer- B. FALSE 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? - Answer- A. Core Values Checklist Which of the following examples correctly demonstrates the use of FIFO? - Answer- D. Both A & C When should you not accept a gift card? - Answer- A. When the guest has a photocopy C. when the guest has a picture of the back of the card D. when guest just has the digits on the back of the card memorized. A waste tracking system assists in accounting for all food that is: (Choose all that apply.) - Answer- A. Dropped on floor B. overcooked D. assembled incorrectly F. over its maximum hold 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? - Answer- A. Discuss with the GM about possible adjusting the par levels. As a manager, while connecting with your guests, what are some ways you can create Encore experiences that enrich lives one person at a time? Choose all that apply. - Answer- A. opening doors B. carrying food C. offering to clear trash of table E.talking to guest who are sitting al