Management Pre-Test Flashcards
There are more than _______ established Taco Bells in _______ countries around the world!
7,000 & 26
The first Taco Bell was founded by _____ in the year ______.
Glen Bell & 1962
Taco Bell is a part of the _______ Brand, alongside other quick service restaurants such as KFC and Pizza Hut.
Yum
What are our HUNGRY Principals
H________
U________
N________ S________
G________
R________
Y________ S_________
Helpful
Understanding
Never Settle
Grateful
Relentless
Youthful Spirit
If you are leading the shift, you should NEVER be in the starter position, regardless of which side of the line. What are the positions that the MIC are allowed to deploy in?
Drive-Thru Finisher
Drive-Thru Order Taker
Counter-Side Finisher
Drive-Thru Expediter
Counter-Side Expediter
The Zone is a fluid position within the restaurant that allows the MIC to walk around the store and ensure things such as food safety, task completion, cleanliness, and overall CORE readiness of the restaurant. The MIC should must spend ______% of their time in “The Zone.”
80
The only piece of jewelry that may be worn while on the clock is a wedding ring
True
When should our restrooms be checked and cleaned?
Every 30 minutes
When a guest mentions an issue
During slow periods
During lobby close
2 Part Close
Here is your 2 items
Thank you have a nice day
Why is it important that the 2 hour hold time for potato bites be monitored?
Food Quality Control Including Botulism
What does CCP stand for?
Critical
Control
Point
Name the 2 most common ccps found on most standard cards
Temperature and Time
Taco Bell utilized the acronym TRED to ensure Speed With Service every shift. What does TRED stand for?
What tool do we utilize daily where TRED is explained and shown?
Target Setting
Rush Ready
Equipment
Deployment
Deployment Board
Why should the most seasoned member of the team always be the expediter, and not the starter?
Last Checkpoint before customer gets food
Explain what a Team Member should do with the following bills when received:
100
50
20
100: Explain it cannot be accepted and ask for smaller bills
50: Verify the bill through the MIC
20: Verify the bill with a counterfeit marker and place in drop box below register
List the correct temp/range for each piece of equipment:
Heated Cabinets
Walk-In Cooler
Fryer
Clamshell Grill
GTO Grill
Freezer
Retherm
EVO Potatoes
EVO Hard Shells
165
33-40
350
517
425
0-10
195
208 +- 20
168 +- 20
When you have hot Carryover from the previous night, you should take the temperature of the product before placing it in to the retherm. This is done by removing the Carryover from the _______, cutting the bag open just below the _______, taking the internal temp to ensure it is below ____, trying that bag up and placing the bag in to another new multipurpose bag, and tying that bag as well, before placing in to the retherm for 30 minutes.
Walk-In
Knot
40
When do you complete a food safety audit?
Pre Lunch (730-1130 am) and Pre Dinner (2-6pm)
Explain how the closing team should leave the restaurant in detail.
First person goes to car with MIC watching and drives to entrance with brights on. Manager and other closers walk to their cars.
Explain what the first person arriving at the store in the morning should do in detail.
Drive around and make sure there are no break-in attempts
Which hot ingredients are we not allowed to Carryover at close?
Rice, Red Sauce, Black Beans
How long is hot carryover good for at close once it is placed in the walk-in?
24 hours
You can only carryover an open bag of lettuce if it has…
Not been hydrated
Explain how to properly rehydrate beans throughout your shift.
Pour bun water into red bean disher mix thoroughly
