Panel interview Flashcards
WHAT ARE THE PLATFORMS IN EOTF?
MPS - Multi point system
Order Assembly
BDAP - Beverage and Dessert as Production
MFY - Made for you
What is the meaning of principles?
Fundamental guiding rules or requirements.
What is the meaning of Conditions?
Factors that affect principles.
What are the MPS ( Multi-point system) principles?
Splitting Crew Function
Constant Motion (crew & Customer)
Service Optimizer
Enhance Production
What are the MPS (Multi-Point system) conditions?
Guest
GC arrival rate
items per order
Customer Profile
Number of staff working at DPS. (Dual Point System)
What are the Order assembly principles?
Equipment Lay Out
sufficient space
Runner Never Stops grab and go
Information Owner where and when needed
What are the Order assembly conditions?
Guest Count
Items Per Order
What are BDAP principles?
movement
flow grab and go
communications
teamwork
What are BDAP conditions?
new promotion
items per order
complexity of build
What are MFY principles?
role of Chaser (2nd assembler)
Fully staffed Kitchen
splitting the functions
utilization of side2
What are MFY conditions?
UHC level
Sandwich count
new product /product mix,
initiation point of Side2,
complexity of products
# of staff MFY principles
What are the E.O.T.F elements?
1.Table service
2.SOK
3.Split counter
4.GEL
5.McD App
6.Modernized menu board(MMB).
What is the Meaning of M.A.K.E?
Monitor the area/shift
Analyza the issue
Know the priority
Execute through team work
Future Shift Manager Will Be?
1.embrace and advocate change
2.demonstrate operational expertise
3.diagnose to fix root cause
4.coach to improve performance
5.drive customer experience
R.O.I.P meaning?
Restaurant operations improvement process.
What are the R.O.I.P systems?
1.staffing,scheduling & positioning
2.shift management
3.people practices
4.planned &
scheduled manitinanace
5.Foof safety
6.inventory management
7.safety & security
8. learning & performance
9.service
production & assembly
What is table service?
Creating more opportunities to engage with our customers in a new and meaningful way.
PRINCIPLES
1.Customer has choice & control
2. Restaurant process is consistent
3. We guide & assist from entry to exit
4. Order never stops
5. Process to locate the customers.
CONDITION
1. Size of customer area
2. Items per order
3.Customer arrival rate
