Boh Amp Time In Motion Test

14 Questions | By Granite City | Last updated: Mar 22, 2022 | Total Attempts: 110

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1.

The correct definition of "Time in Motion" states that: Granite City created an average prep time for all scratch recipes utilized in our restaurants. This was achieved through sampling the production of these items in many of our locations. By identifying standard production times we have set guidelines for the amount of time any particular product should take to prep. These timelines are concrete regardless of your location. By validating the times that it takes each Cook to prepare each item we will increase the speed and the quality with which the products are produced.
- A.
  
  True
- B.
  
  False
2.

By definition, The purpose of using "Time in Motion" is: To increase productivity and validate the quality of all products prepped in our kitchens.
- A.
  
  True
- B.
  
  False
3.

List the top four concrete benefits of executing "Time in Motion".
- A.
  
  Increased Productivity/Decreased Labor Percentage
- B.
  
  Increased Food Quality
- C.
  
  Increased Happiness for you CP and MP
- D.
  
  Impacts Food Cost
- E.
  
  Increased Staff Morale
4.

If executed properly "Time in Motion" will increase your stores productivity because; The people producing the recipes, their attention to detail and speed will increase naturally when they recongnize that their pace of work and quality is being monitored consistently.
- A.
  
  True
- B.
  
  False
5.

The final step in the "Time in Motion" process is for the person who Prepped the item to taste the finished product, not the Manager.
- A.
  
  True
- B.
  
  False
6.

By following "Time in Motion" accurately your Food Quality will increase because the following things are happening:
- A.
  
  A Manager is tasting the final product.
- B.
  
  By tasting the finised product the Managers awareness of the product is increased.
- C.
  
  The Manager will be exposed to the same product being produced by different staff with different skills.
7.

Since a Manager will be validating all products there will be more opportunity for coaching critical preperation points.
- A.
  
  True
- B.
  
  False
8.

"Time in Motion" impacts your food cost because:
- A.
  
  The Manager will be a line of defense for inferior product reaching the Guests
- B.
  
  The increased awareness of product will help to decrease the decline in Guest traffic.
- C.
  
  The Manager can indentify who is making the product incorrectly and terminate the cook.
9.

If performed correctly, "Time in Motion" will increase staff morale because the majority of people wish to be held to a high level of accountibility.
- A.
  
  True
- B.
  
  False
10.

When executing "Time in Motion" properly, what is the FIRST thing that occurs?
- A.
  
  A Staff Member will get a fresh cup of coffee, it is important to have a lot of energy.
- B.
  
  A Staff Member will find the prep recipes they think they may need.
- C.
  
  A Staff Member will walk to the prep board and run a line through the prep project that they have been assigned.
- D.
  
  A Staff Member will erase the prep project they want to complete.
11.

The SECOND step if following "Time in Motion" correctly is:
- A.
  
  The Staff Member writes the time the project was started.
- B.
  
  Take a quick coffee break.
- C.
  
  Tell other Staff Members what projects you want to complete that day.
12.

After the prep project is competed, the Staff Member should put the end time on the recipe card.
- A.
  
  True
- B.
  
  False
13.

A Manager should validate each finished prep project, both the quality and the time to complete.
- A.
  
  True
- B.
  
  False
14.

A Manager can erase the item from the Prep Board only after validating the time spent on the project and the quality of the prepped item.
- A.
  
  True
- B.
  
  False