Zaxby's Final Manager Certification Test Questions And Answers Graded A+
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Course
Zaxby\'s Manager Certification
Institution
Zaxby\'s Manager Certification
What is the speed of service (window time) standard for drive-thru orders?
-4 minutes (4:00) per order
-1 minute 15 seconds (1:15) per order
-3 and a half minutes (3:30) per order
-3 minutes (3:00) per order - 1 minute 15 seconds (1:15) per order
While spot checking your food delivery, you not...
What is the speed of service (window time) standard for drive-thru orders?
-4 minutes (4:00) per order
-1 minute 15 seconds (1:15) per order
-3 and a half minutes (3:30) per order
-3 minutes (3:00) per order - 1 minute 15 seconds (1:15) per order
While spot checking your food delivery, you notice the temperature of the chicken tenders/fillets is not
to standard. What is the first thing you need to do immediately?
-Notify the distributor
-Throw it away
-Wash your hands
-Nothing - Notify the distributor
Which of the following is not a recommended way to control waste?
-Cook only what is needed for business levels
-Prep food according to daily usage par levels
-Use Fingerz that are past their hold time for Zalads
-Ensure scale is clean and calibrated so resulting weight measurements are accurate - Use Fingerz
that are past their hold time for Zalads
It is recommended to use an Oil Tracking Log to monitor and notate which of the following? Choose all
that apply.
,-Oil quality
-Sediment levels
-Oil discards
-Oil life - -Oil quality
-Oil discards
-Oil life
It is best practice that the opening manager and incoming closing manager perform the midday count
together.
-True
-False - True
You notice the chef's base cooler is temping at 44 degrees during afternoon shift walk. What corrective
actions can you take to ensure food safety standards are maintained?
-Adjust the cooler and continue to serve product
-Check the temperature of all products in the cooler to see if the food has fallen into the temperature
danger zone
-Move all products into the walk-in cooler
-Move all products into the fry freezer - Check the temperature of all products in the cooler to see
if the food has fallen into the temperature danger zone
What tool is used to hold team members accountable for stocking their stations at the end of the shift?
-Prep List
-Stock List
-Zaxby's Core Values Checklist
-None of the above - Stock List
, What should always be turned on before the equipment located beneath it?
-Hood vents
-Sprinklers
-Fryers
-AC - Hood vents
How many cashiers should be assigned to a cash drawer at any given time?
-4
-3
-2
-1 - 1
As a best practice, at the end of the shift, the manager should verify the amount of money in the till after
the team member counts it.
-True
-False - True
You notice you are not meeting the recommended drive-thru speed of service time of 1 minute 15
seconds (1:15). Which of the following actions should you NOT take to correct the situation?
-Check the storage and organization of product
-Ensure team members are communicating effectively in the BOH
-Listen to the communication between team members and guests in the drive-thru
-Pull ahead every guest in the drive-thru to keep the line moving - Pull ahead every guest in the
drive-thru to keep the line moving
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