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33 Cards in this Set
- Front
- Back
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QSC |
quality service cleanlyness |
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UHC |
Universal holding cabnet |
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HLZ |
Heated landing zone |
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VCMS |
Vertical cabnet managment system |
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FIFO |
First in first out |
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HBO |
Hand bag out |
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POP |
Point of purchase |
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RDM |
Restrant department managment |
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LMS |
learning managment system |
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LAST |
listen, Appoligise, solve problem, thank customer |
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CDP |
crew development program |
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PDS |
Personal development system |
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ESU |
Employe soc update |
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What is the holding time for french fries ? |
7 mins |
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Why do you shake fries after 30 seconds? |
To keep fries from sticking together,let oil touch all sides of fries to compltly cook |
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What is the ratio for beef seasoning ? |
86/14 |
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What is the maximum holding time for parfaits? |
12 hours |
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What is the standard (CDP)cash to present time in drive threw? |
45 seconds |
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How mant times do you shake whip cream before applying it? |
Twice |
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Who decides to park a car? |
Presenter |
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What are the six counter steps? |
smile& great take order receive payment assemble order present order thank customer and invite back |
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What is the correct sice of an ice cream cone ? |
3 in |
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What dose recovery mean? |
Your running low on meat and need to drop a max run |
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When do you serve off an order in drive-threw? |
When the presenter has the entire order and is ready.
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What is the holding time for roasted bacon? |
4 hours |
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How many shots of mocha go in a med hot nf mocha ? |
4 |
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What is the order taking time fore drive threw? |
20-25 sec |
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What is the hold time on coffee? |
30 min |
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6 enemies of oil? |
heat water air detergent salt carbon |
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What are the four roles of a crew trainer? |
teacher coach role model experts |
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What is the four step method? |
Prepare= overview Present=e-learning tryout=practice follow up=verification |
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SOC |
service obersevation checklist |
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OPC |
organisation peoples champion |
