Arby's Team Member Trainer Position
Study Guide
AS - answer Area Supervisor-referred to as District Manager; Employee who has multi-
unit responsibilities
AOR – answer Arby's Operations Review; restaurant evaluation program that measures
the first experience, food safety execution, and the brand image of Arby's
AIQ – answer Arby's IQ; key metric measuring TMPT performance
Back of the House/Backline - answer food storage, production, and preparation areas in
a restaurant
BC - answer Business Consultant; ARG employee, designed to provide operations
guidance to a specified area of franchised locations
DO/DFO - answer Director or Director of Franchising Ops; business consultant level,
above DM
FAT-TOM - answerFood, Acidity, Time, Temperature, Oxygen, Moisture; an acronym
taught in ServSafe food safety classes for remembering the required elements for
bacterial growth
HAACP - answerThe Hazard Analysis & Critical Control Point system is a science-
based approach to prevent the production of unsafe foods
BLAST - answerBelieve, Listen, Apologize, Solve it, Thank; Arby's process for handling
guests
NCTR - answerNationally Certified Training Restaurant; a training restaurant that trains
managers in a management training position
SDS - answersafety data sheet- documents provided by a chemical manufacturer that
outlines the safe handling procedures and known hazards associated with the use of a
given cleaning product
OSM - answerOperating Standards Manual; a detailed manual that can be used as a
reference guide and/or learning guide on the proper operating procedures for an Arby's
restaurant
responsibilities for TMTP - answer1. Train new team members
Study Guide
AS - answer Area Supervisor-referred to as District Manager; Employee who has multi-
unit responsibilities
AOR – answer Arby's Operations Review; restaurant evaluation program that measures
the first experience, food safety execution, and the brand image of Arby's
AIQ – answer Arby's IQ; key metric measuring TMPT performance
Back of the House/Backline - answer food storage, production, and preparation areas in
a restaurant
BC - answer Business Consultant; ARG employee, designed to provide operations
guidance to a specified area of franchised locations
DO/DFO - answer Director or Director of Franchising Ops; business consultant level,
above DM
FAT-TOM - answerFood, Acidity, Time, Temperature, Oxygen, Moisture; an acronym
taught in ServSafe food safety classes for remembering the required elements for
bacterial growth
HAACP - answerThe Hazard Analysis & Critical Control Point system is a science-
based approach to prevent the production of unsafe foods
BLAST - answerBelieve, Listen, Apologize, Solve it, Thank; Arby's process for handling
guests
NCTR - answerNationally Certified Training Restaurant; a training restaurant that trains
managers in a management training position
SDS - answersafety data sheet- documents provided by a chemical manufacturer that
outlines the safe handling procedures and known hazards associated with the use of a
given cleaning product
OSM - answerOperating Standards Manual; a detailed manual that can be used as a
reference guide and/or learning guide on the proper operating procedures for an Arby's
restaurant
responsibilities for TMTP - answer1. Train new team members
