WorksheetsShift Management Retooling
Total questions: 20
Worksheet time: 8mins
This is the means to write down any items that managers may need to attend to, during or after his shift.
Travel Path
Critical Incident Notebook
Management Activity Checklist
Station Checklist
This is a predetermined route of checking the restaurant.
Travel Path
Station Checklist
Opening the Shift
Floor Control
He is the only authorized person to handle the key of the restaurant
Restaurant Manager only
Security Guard
Manager on duty
Area Manager / Group Manager
Upon restaurant opening, it is very important to open the _________________ first.
gas breaker
lights
MT Office
exhaust
How many areas do we usually check in production area during our travel path? (based on recommendation)
10
9
6
8
What is the standard temperature for dining area?
78 - 85 F
78 - 85 C
74 - 78 F
74 - 78 C
During opening the shift, we always check the ________ both in production and service area.
Man, Machine, Material, Method
People, Equipment, Product
Kitchen, Back up, Crew Room area
Counter and Dining area
What are the 3 major activities we do in running the shift?
Floor Control, Administrative and Shift Endorsement
Administrative, OPA, Shift Endorsement
Game plan, Travel Path, Shift Endorsement
Gameplan, Shift endorsement, Shift evaluation
It is a tool that helps managers better supervise the restaurant
Travel Path
Management Activity Checklist
Game Plan
Critical Incident Notebook
During running the shift, we always check the following both in production and service area.
Man, Material, Machine, Method
People, Equipment, Product
Kitchen , Back up, Crew room
Counter, Dining, and restroom
This is used to help the manager check all the important details of operations
Task Checklist
Management Activity Checklist
Station Checklist
Game Plan
This is used to provide restaurant with list of activities needed to accomplish before peak hours
Management Activity Checklist
Breaklist
Peak Management Checklist
BEE hour (Manning Board)
What is the standard temperature we should observe in all reach in chillers? (temperature we can see in temperature display monitor)
2 - 4 C
2 - 4 F
35 - 40 F
35 - 40 C
What is the standard temperature we should observe in all reach in freezers? (temperature we can see in temperature display monitor)
2 - 4 C
2 - 4 F
0 + / - 10 F
-12 to - 23 C
How many seconds is the standard time for order taking?
20 seconds
45 seconds
10 seconds
25 seconds
What are the two major activities under Closing the Shift?
Shift Endorsement and Shift Evaluation
Pre closing and Closing tasks
Closing Tasks and Post Shift Evaluation
Closing Tasks and Shift Endorsement
During the pre-closing tasks for production, the first thing we need to do is to ensure _____________________________ during pre-closing.
Cleanliness of all areas
product availability
T&Us not used are being washed
minimal to zero wastage
During closing procedure, the first thing that a kitchen manager should do is to _______________________________,
ensure pending orders are served before closing the stations.
turn off all necessary lights, equipment and breakers,
check cleanliness of production area
go to MT Office and do the admin tasks.
Who is the last person to leave the restaurant?
security guard
crew leader
opening manager
closing manager
TRUE OF FALSE
Travel Path should be done every 1 hour or as needed.
TRUE
FALSE
