Zaxby's Final Manager Certification Test Questions and Answers
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Course
Zaxby\'s
Institution
Zaxby\'s
Zaxby's Final Manager Certification Test
Questions and Answers
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 ...
It is best practice that the opening manager and incoming closing manager
perform the midday count together.
-True
-False - Answer✔️✔️-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 - Answer✔️✔️-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?
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 - Answer✔️✔️-Notify the distributor
What should always be turned on before the equipment located beneath it?
-Hood vents
-Sprinklers
-Fryers
-AC - Answer✔️✔️-Hood vents
How many cashiers should be assigned to a cash drawer at any given time?
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 - Answer✔️✔️-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 -
Answer✔️✔️-Pull ahead every guest in the drive-thru to keep the line
moving
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