Management Pre-Test

Question 1

There are more than _______ established Taco Bells in _______ countries around the world!

Answer 1

7,000 & 26

Question 2

The first Taco Bell was founded by _____ in the year ______.

Answer 2

Glen Bell & 1962

Question 3

Taco Bell is a part of the _______ Brand, alongside other quick service restaurants such as KFC and Pizza Hut.

Answer 3

Yum

Question 4

What are our HUNGRY Principals

H________
U________
N________ S________
G________
R________
Y________ S_________

Answer 4

Helpful
Understanding
Never Settle
Grateful
Relentless
Youthful Spirit

Question 5

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?

Answer 5

Drive-Thru Finisher
Drive-Thru Order Taker
Counter-Side Finisher
Drive-Thru Expediter
Counter-Side Expediter

Question 6

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.”

Answer 6

80

Question 7

The only piece of jewelry that may be worn while on the clock is a wedding ring

Answer 7

True

Question 8

When should our restrooms be checked and cleaned?

Answer 8

Every 30 minutes
When a guest mentions an issue
During slow periods
During lobby close

Question 9

2 Part Close

Answer 9

Here is your 2 items
Thank you have a nice day

Question 10

Why is it important that the 2 hour hold time for potato bites be monitored?

Answer 10

Food Quality Control Including Botulism

Question 11

What does CCP stand for?

Answer 11

Critical
Control
Point

Question 12

Name the 2 most common ccps found on most standard cards

Answer 12

Temperature and Time

Question 13

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?

Answer 13

Target Setting
Rush Ready
Equipment
Deployment

Deployment Board

Question 14

Why should the most seasoned member of the team always be the expediter, and not the starter?

Answer 14

Last Checkpoint before customer gets food

Question 15

Explain what a Team Member should do with the following bills when received:

100
50
20

Answer 15

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

Question 16

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

Answer 16

165
33-40
350
517
425
0-10
195
208 +- 20
168 +- 20

Question 17

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.

Answer 17

Walk-In
Knot
40

Question 18

When do you complete a food safety audit?

Answer 18

Pre Lunch (730-1130 am) and Pre Dinner (2-6pm)

Question 19

Explain how the closing team should leave the restaurant in detail.

Answer 19

First person goes to car with MIC watching and drives to entrance with brights on. Manager and other closers walk to their cars.

Question 20

Explain what the first person arriving at the store in the morning should do in detail.

Answer 20

Drive around and make sure there are no break-in attempts

Question 21

Which hot ingredients are we not allowed to Carryover at close?

Answer 21

Rice, Red Sauce, Black Beans

Question 22

How long is hot carryover good for at close once it is placed in the walk-in?

Answer 22

24 hours

Question 23

You can only carryover an open bag of lettuce if it has…

Answer 23

Not been hydrated

Question 24

Explain how to properly rehydrate beans throughout your shift.

Answer 24

Pour bun water into red bean disher mix thoroughly

Question 25

Where are 2 places you should always label expiration times for hot ingredients?

Answer 25

Magnets and Side of Pan

Question 26

We stir our hot ingredients every ______ minutes to ensure that the product maintains a proper consistency and temp throughout its hold time on line. The only exception to this is ________ which we stir once every hour to avoid the ingredient from breaking up.

Answer 26

10
Chicken

Question 27

For just in time prep, how long is the holding bin good for in the reach-in?

Answer 27

24 hours