Five Guys Manager Training Questions And Answers With Verified Solutions
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Five Guys Manager Training
Five Guys Manager Training Questions And Answers With Verified Solutions
when did this first five guys location open ANS 1986
what was the location of the first five guys ANS Arlington, VA
what happened between ANS five guys opened fie locations around the DC metro area, perfects their b...
five guys manager training questions and answers w
five guys manager training
when did this first five guys location open ans
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Five Guys Manager Training
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Five Guys Manager Training Questions And Answers
With Verified Solutions
when did this first five guys location open ANS 1986
what was the location of the first five guys ANS Arlington, VA
what happened between 1986-2001 ANS five guys opened fie locations around the DC metro
area, perfects their business, and starts to build a cult like following
what happened in 2002 ANS five guys expanded from just the DC metro area to franchises in
Virginia and Maryland
what happened in 2003 ANS five guys sells out of franchise territory within 18 months and stats
to open the rest of the country for franchise rights
There are over _______________ ways to order a burger at five guys ANS 250,000
What kind of ground beef does five guys use? ANS 100% all american fresh ground beef
What are the exceptions for the type of beef used? ANS UK and Canada which uses local meat
T/F Nothing is ever frozen at five guys ANS True
What kind of oil do we use ANS Peanut oil
We only use potatoes grown above the _____ parallel ANS 42nd
Our menu is _______ free ANS trans-fat
,Who are the original five guys ANS Jim
Matt
Chad
Ben
Tyler
Where does the customers perception of Five Guys start ANS the parking lot
The parking lot should be free of ANS debris, trash, cigarette butts, ect
During inclement weather, what should you place at the doors ANS wet floor signs and mats
Doors should be clean and _________ free ANS smudge
Every five guys should have ___ functioning neon "open" signs ANS 2
Referring to the music volume what is the proper terminology for the level the music should be at
ANS easy to hear the person next to you but not the table across from you
Lighting should be ANS bright and inviting
Trash cans should never be more than _____ full ANS half
Potatoes should be stacked _________________ style ANS lincoln log
Potatoes can be stacked ___ high against a wall ANS 5
,Potatoes can be stacked ______ high when free standing ANS 4
Boxes of peanut oil should never be stacked more than ___ high ANS 2
T/F Empty dunnage racks can be in the dining area ANS False
Where should empty dunnage racks from the lobby go when not in use? ANS Taken to an out of
the way area in the BOH
There should be ___ open and available boxes of peanuts ANS 2
Boxes of peanuts should always be ____ full ANS 3/4
Boxes of peanuts should include a ________ and __________ available ANS 5oz metal scoop
and 1/4 sleeve of peanut boats
The comment board should always: ANS be in an easily accessible area
The comment board should always have ANS unlined comment card and crayons
What should be available at each register for customers ANS laminated topping cards and a tip
jar
How many one dollar bills should be in the tip jar at all times? ANS 5
Cold foods must be stored between ANS 33F-41F
Hot foods must be stored above ANS 140F
, Cold foods must return to a temperature safety zone within ___ hours ANS 2
All shelving must be _____ inches off the ground ANS 6"
When should you change your gloves ANS leaving the kitchen or if gloves become dirty
Name the forms of food contamination ANS Biological
Chemical
Physical
Biological food contamination definition ANS when hazardous microorganisms called
"pathogens" are passed on to food
Chemical food contamination definition ANS when cleaning/sanitizing agents contaminate food
due to improper use or storage
Physical food contamination definition ANS when hazardous foreign or naturally occurring
objects are introduced to good
Name the 6 pathogens what require exclusion of a food handler from work ANS Shigellosis
Salmonella
Salmonella (non-typhoidal)
E. Coli
Hepatitis A
Norovirus
T/F Employees exhibiting foodborne illnesses should be sent home ANS True
Food products must be stored at least ____ inches off the ground ANS 6 inches
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