management test for zaxbys unversity

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?

• Core Values Checklist

• Critical Item Inventory

• Prep List

• Time/Temperature Log

Team members must be restricted from any task that deals with food when exhibiting which of the following:

• Sore throat with fever

• Diarrhea

• Uncovered infected wound or boil

• A & C

• None of the above

The exact speed of service standard for drive-thru orders varies based on the average weekly sales of the previous

_____at a location.

• 2 weeks

• 3 weeks

• 4 weeks

• 5 weeks

What tool must be posted and completed daily to hold team members accountable for labeling prepped Zalads?

• Shelf Life Guidelines and Labeling Chart

• Prep List

• Prime Time Zalads Tracker

• Menu Item Packaging Guide

A guest complains to you about an odd taste in the water coming from the Freestyle machine. What actions do you take to remedy the situation?

• Check the nozzle

• Change the cartridges in the water filtration system

• Check the ice maker

• Clean the ice chute

What are the most important aspects) of counting inventory? Choose all that apply.

• Speed

• Consistency

• Creativity

• Estimating

• Accuracy

Which of the following actions are considered best practices to follow to prevent bottlenecks? Choose all that apply.

• Aces in their places

• Be available

• Schedule more team members than needed

• Know and re-enforce all procedures and policies

• 1. Over prepping

Which part of your daily duties will provide you with the opportunity to observe the general readiness of the store for business?

• Pre-shift meetings

• Critical item inventory count

• Daily shift walk

• All of the above

While prepping Roma tomatoes, you notice that five of the tomatoes have spoiled. What should you do with them?

• 1. Throw them away immediately

• 1. Prep the Roma tomatoes

• Record the five tomatoes as waste and

  then discard

• Take them home to use

Choose the option that best assists with efficient guest ordering:

• If a guest is undecided, suggest Famous
  Meal Deal items

• Use correct menu verbiage to guide them around the menu

• Provide the guest with enough information to make a good decision on changes/modifications

• 1. Use suggestive selling immediately to prevent later confusion

• 1. All of the above