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MFY WORKSHOP

Total questions: 20

Worksheet time: 7mins

Name
Class
Date
1.

Role of the Initiator except 1.

a)

Reacte immediately to the KVS

b)

Starts the assembly process

c)

Bumps off order when pulled or when it arrives at HLZ

d)

Sets pace for the line

2.

All are Roles of the Assembler "EXCEPT" one.

a)

Runs the line

b)

Needs to call the Chaser if required

c)

Strongest/ most proficient crew only

d)

Is responsible for Finished Product Quality

3.

What is the setting of Vertical Toaster?

a)

560F. Heel D, Crown 5

b)

565F. Heel D, Crown 5

c)

560F. Heel D. Crown 4

d)

565F Heel C. Crown 4

4.

The complete process from the time the order appears on the monitor until it is assembled, takes between how many seconds?

a)

38 and 50 seconds per order

b)

35 and 55 seconds per order

c)

35 and 50 seconds per order

d)

30 and 50 seconds per order

5.

All are Assembly area equipments except one in the batch

a)

Bun toaster,mfy sticker, bumpbar,kvs

b)

Bun toaster,Kvs, Pan, Bumpbar

c)

Bun Toaster, KVS, Bumpbar, UHC

d)

Bun Toaster, MFY Sticker, Tong

6.

_____ are used with the KVS screens to clear orders that have been assmebled.

a)

Dynamic Routing

b)

Bump bar

c)

Waste ticket

d)

KVS Screen

7.

TRUE OR FALSE.

UHC is a holding device to extends freshness of a wide variety of cooked products.

a)

TRUE

b)

FALSE

8.

All are part of Assembly Team "except" one.

a)

Initiator

b)

Fried Chicken person

c)

Chaser

d)

Assembler

9.

_____ Role can be split depending on volume. And the First Person positioned in the Kitchen

a)

Initiator

b)

Assembler

c)

Batch Cook

d)

Prepping Person

10.

TRUE OR FALSE

For accurate KVS Times, orders need to be "bumped off" once bun placed on box/wrap by Initiator

a)

FALSE

b)

TRUE

11.

What is the Global Standard R2P?

a)

40"Expo/ 25" Present/ 90" R2P

b)

30"Expo/ 25" Present/ 90" R2P

c)

30"Expo/ 28" Present/ 90" R2P

d)

35" Expo/ 25" Present/ 90" R2P

12.

Cashiering Time

a)

10 to 15"

b)

25"

c)

18"

d)

20"

13.

TRUE OR FALSE.

Cashier punch the orders, receives payment, put customer on side, and assembles the condiments if dine-in

a)

TRUE

b)

FALSE

14.

All are enablers in your shift during peak hour except one

a)

Sorted coins

b)

Complete tongs

c)

Complete UHC clips

d)

Unstocked BIB Station

15.

Meaning of OAT

a)

Order Assembly Tent

b)

Order Assembly Table

c)

Order Assembler Time

16.

Guests expect fast, ______, and friendly service when they visit the restaurant.

a)

Feel good

b)

Polite

c)

Accurate

17.

_____ is vital towards delivering great Table Service experience.

a)

Feel Good Moment

b)

Hospitality

c)

Customer Enthusiast

18.

______ sorts sandwiches that are arriving at the OAT from the MFY Prep line.

a)

Initiator

b)

Runner

c)

Presenter

d)

Expeditor

19.

Standard Wait time is

a)

70"

b)

90"

c)

60"

20.

SERVICE TIMINGS


It begins when food is on thr tray ready for delivery and ends when the Server reaches the table to present the customer their complete order.

a)

Wait Time

b)

Order & Pay Time

c)

Service Time

d)

Fulfillment