R.O.M.E

Who is responsible for Calling Production during the shift?

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Siapa yang bertanggungjawab untuk memanggil Produk semasa syif?

•   Manager On Duty

• Area Manager

• Cashier

•   Cook

At the beginning of a shift the ___ must verify inventory to ensure that the beginning inventory counts are the same as the ending inventory counts.

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Pada permulaan shift ___ mesti mengesahkan inventori untuk memastikan bahawa kiraan inventori permulaan adalah sama dengan kiraan inventori akhir.

•    Cashier

•   Area Manaaer

•      Cook

•    Manager On Duty

Who is responsible for checking in delivery upon receipt and ensuring the delivery is properly stored.

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Siapa yang bertanggungjawab untuk mendaftar masuk penghantaran selepas menerima dan memastikan penghantaran disimpan dengan betul?

•       Cashier

•      Area Manager

•     Manager On Duty

•      Cook

What document can be used to record protein items (BIC, Frozen, etc) that may have been returned expired, dropped or prepared improperly?

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Apakah dokumen yang boleh digunakan untuk merekodkan item protein (BIC, Beku, dll) yang mungkin telah dipulangkan tamat tempoh, digugurkan atau disediakan secara tidak betul?

• Temperature and Product Specification Log Book

•   Call Sheet

•     Waste Sheet

•    None of the Above

Usage Variances can be the result of theft or waste.

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Varians Penggunaan boleh disebabkan oleh kecurian atau pembaziran.

• True

• False

A transfer is when product is moved from :

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Pemindahan ialah apabila produk dipindahkan dari :

• The freezer to Chiller

• Dry Storage to expedite station

• Freezer to Fryer

• One restaurant to another restaurant

What are the 4 main steps involved when managing Food Cost ?

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Apakah 4 langkah utama yang terlibat semasa menguruskan Kos Makanan ?

• Forecasting

• Inventory

• Ordering/Receiving

• Preparation n Planning n Production

• Labor Scheduling

As a manager you should always “think like a guest” when it comes to controlling food cost.

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Sebagai pengurus, anda harus sentiasa "berfikir seperti tetamu" semasa mengawal kos makanan.

• True

• False

Which of the Ordering/Receiving steps is the MOD responsible for managing.

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Manakah antara langkah Memesan/Menerima MOD yang bertanggungjawab untuk mengurus.

• Proper stock counting

• Fore Casting  

• Properly Receiving and Storing the order

    

• Count Staffing

When should inventory be counted as part of the Daily Inventory Process ?

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Bila inventori perlu dikira sebagai sebahagian daripada Proses Inventori Harian ?

• Early in the morning before start shift

• During closing on daily basis

• Every Sunday before closing