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Zaxby's AM Practice Exam|84 Questions with Solutions
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Zaxby's AM Practice Exam|84Questions with Solutions
An online order guest complains that she had to wait 15 minutes for her
order after arriving at the store. What should you do? - --Greet the guest
-Apologize to the guest
-Listen to the guest
-Thank the guest
- The Time/Temperature Log can help you with: - --Ensuring that Zaxby's
foods are cooked and held at appropriate temperatures
-Preventing bacteria and other microorganisms from causing illness and food
spoilage
-Determining if proper food storage is being performed
-Determining if cooking equipment is functioning properly
- What are some best practices for Oil Management? - --Use skimmer to
reduce sediment
-During slow times, turn fryers off
-Cover fryers you are not using
-Don't hang wet baskets over fryers
- As you conduct a shift walk in the dining room, you overhear a guest
complain that her sandwich has tomato slices despite ordering it without
tomatoes. According to Zaxby's core values, what is the best solution for the
guest's complaint? Choose all that apply. - --Apologize to the guest and
bring her a fresh sandwich made without tomatoes
-Remind team members to check each order for modifications to ensure
items are prepared correctly
-Remind team members that preparing orders correctly helps to ensure
guest satisfaction and it prevents exposing sensitive guests to potential food
allergens
- After Dale puts away the items from a truck delivery, his manager sees he
placed the fresh wings on the rack above the cases of celery in the walk-in
cooler. The manager pulls Dale aside and explains that the cases of fresh
wings should be placed in front of the newer cases of celery in order to
observe FIFO. This was the correct action for the manager to take. - -False
- When performing the beginning Critical Item Inventory count, what can
you use to verify the count? - -The ending inventory from the previous night
, - You have two truck orders per week and are responsible for placing the
current week's truck orders. How do you know how much product to order? -
-Use par levels to determine truck order
- When should you not accept a gift card? Choose all that apply. - --When
the guest has a photocopy of a card
-When the guest has a picture of the back of the card
-When guest just has the digits on the back of the card memorized and
recites them
- Which of the following is not a recommended way to control waste? - -Use
Fingerz that are past their hold time for Zalads
- What are the most important aspect(s) of counting inventory? Choose all
that apply. - -Consistency and accuracy
- A guest arrives and informs you that he/she is there to pick up an online
order. You notice the order has not been placed in the pass-thru window, and
you don't see the ticket displayed on the KDS monitor. Which other action
could you take to trace the guest's order? - -Press OO on the Micros POS to
check the information on the Online Utility screen
- A guest calls the store to complain about items missing from their drive-
thru order. During your phone conversation, you should do which of the
following? - -empathize and offer a genuine apology
- To maintain product quality, which critical step should be taken in the
storage areas? - -FIFO and label products
- A guest complains to you about an odd taste in the water coming from the
Freestyle machine. What actions do you take to remedy the situation? - -
Check the nozzle
- How often should the hood system be professionally cleaned? - -Quarterly
- Which of the following items would be considered waste? - --An incorrectly
made Big Zalad
-A chicken finger that fell off the plate and onto the counter.
-Tomatoes that have mold growing on them
-Hot product being held at 135 degrees
-A pan of Crinkle Fries that was dropped on the floor
- If oil in the W2 Fryer is discarded, what should you do? - -Rotate oil from
W1 Fryer to W2 Fryer and add new oil in W1 Fryer
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