The 'BOH AMP Time in Motion Test' evaluates understanding of efficient kitchen operations. It focuses on the benefits of standardized prep times, productivity improvements, and quality control through managerial oversight.
The Staff Member writes the time the project was started.
Take a quick coffee break.
Tell other Staff Members what projects you want to complete that day.
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Increased Productivity/Decreased Labor Percentage
Increased Food Quality
Increased Happiness for you CP and MP
Impacts Food Cost
Increased Staff Morale
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A Staff Member will get a fresh cup of coffee, it is important to have a lot of energy.
A Staff Member will find the prep recipes they think they may need.
A Staff Member will walk to the prep board and run a line through the prep project that they have been assigned.
A Staff Member will erase the prep project they want to complete.
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A Manager is tasting the final product.
By tasting the finised product the Managers awareness of the product is increased.
The Manager will be exposed to the same product being produced by different staff with different skills.
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The Manager will be a line of defense for inferior product reaching the Guests
The increased awareness of product will help to decrease the decline in Guest traffic.
The Manager can indentify who is making the product incorrectly and terminate the cook.
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