Bopco Orientation, Policies & Procedure Quiz

27 Questions | Total Attempts: 431

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Bopco Orientation, Policies & Procedure Quiz - Quiz

General policies and procedures that serve as the foundation to highly functional business. PLEASE PUT YOUR FIRST AND LAST NAME WHEN ASKED FOR NAME!


Questions and Answers
  • 1. 
    You may call in for your schedule as long as it is within 2 days of being posted.
    • A. 

      True

    • B. 

      False

  • 2. 
    Chemicals and raw meats should be stored:
    • A. 

      In their original container

    • B. 

      Below any other food product or food related container

    • C. 

      At or below 42°

    • D. 

      For no longer than 14 days

  • 3. 
    Do this after touching your hair or face or after sneezing:
    • A. 

      Say bless you

    • B. 

      Get a tissue or towel

    • C. 

      Wash your hands

    • D. 

      Do nothing really

  • 4. 
    Bopco's employee drink policy states to ONLY use a cone cup.
    • A. 

      True

    • B. 

      False

  • 5. 
    Questionable conversations in the kitchen are ok as long as the guest can't hear.
    • A. 

      True

    • B. 

      False

  • 6. 
    Which food items should be labeled (or MRD slip) with the item name, date it was prepared and the prepares initials or name?
    • A. 

      All refrigerated goods

    • B. 

      Any perishable food item or item removed from its original container

    • C. 

      Only those items which may be indistinguishable

    • D. 

      Chemicals and raw meats

  • 7. 
    What does MRD stand for?
    • A. 

      Make - Ready - Discard

    • B. 

      Made - Recover - Disregard

    • C. 

      Most - Recent - Date

    • D. 

      Make - Reuse - Discard

  • 8. 
    What does "86" mean?
    • A. 

      We have 86 in stock

    • B. 

      Indicates a special order item

    • C. 

      We are out of stock of that particular item

    • D. 

      None of the above

  • 9. 
    Leave this in your car or the office.
    • A. 

      Bad attitudes

    • B. 

      Training material

    • C. 

      Back-up uniform

    • D. 

      Your cell phone

  • 10. 
    You may chew gum or candy as long as you are NOT cooking in the kitchen.
    • A. 

      True

    • B. 

      False

  • 11. 
    What is the MOST important reason for storing personal clothing, like jackets, in the office or designated areas?
    • A. 

      To reduce food contamination

    • B. 

      To reduce theft

    • C. 

      To expedite checking out employees

    • D. 

      To reduce clutter

  • 12. 
    What is the quickest way to pick up a closing shift?
    • A. 

      Send the MOD an email

    • B. 

      Fill out a Shift Change Form

    • C. 

      Ask if you can be cut

    • D. 

      Break a dish

  • 13. 
    Schedule requests off are NOT guaranteed. You must still check the schedule.
    • A. 

      True

    • B. 

      False

  • 14. 
    Most food coming out of the kitchen should have a make ticket.
    • A. 

      True

    • B. 

      False

  • 15. 
    Smoke breaks might be granted after how many hours at work AND with the approval of a manager:
    • A. 

      4 hours

    • B. 

      2 hours

    • C. 

      It's up to the manager

    • D. 

      3 hours

  • 16. 
    What is the most important resource at Brick Oven?
    • A. 

      The prize winning dough

    • B. 

      The employees

    • C. 

      The cheese

    • D. 

      The vast training material

  • 17. 
    Sexual harassment may take on many forms. Select ALL that apply:
    • A. 

      Physical assault

    • B. 

      Direct or implied threats

    • C. 

      Sexually explicit statements, questions, jokes or anecdotes

    • D. 

      Is only directed at the opposite sex

  • 18. 
    Employees may NOT prepare their own food even if rung in properly.
    • A. 

      True

    • B. 

      False

  • 19. 
    EXTRAORDINARY
    • Going far beyond the ordinary degree, measure, limit; beyond what is usual 
    This defines which job or aspect of Brick Oven:
    • A. 

      The food

    • B. 

      The service

    • C. 

      The atmosphere

    • D. 

      The work ethic

    • E. 

      All of the above

  • 20. 
    Being an "active participant" in your training means:
    • A. 

      Asking questions all throughout training

    • B. 

      Showing up on time for training

    • C. 

      Being a team player

    • D. 

      Hands on training

  • 21. 
    Who should answer the phone or greet guests?
    • A. 

      Servers

    • B. 

      Managers

    • C. 

      Hostess

    • D. 

      Everyone

  • 22. 
    Torn or faded Jeans are acceptable for your uniform.
    • A. 

      True

    • B. 

      False

  • 23. 
    A manager must approve all shift changes.
    • A. 

      True

    • B. 

      False

  • 24. 
    What do you do for a "Call in" shift?
    • A. 

      Nothing unless called in

    • B. 

      Wait for the manager to call you at the designated time

    • C. 

      Call at the designated time and TALK TO THE MANAGER ON DUTY

    • D. 

      Call in to pick up missed shifts

  • 25. 
    "If you see a problem, you MUST see that it gets fixed" only applies to:
    • A. 

      Managers

    • B. 

      The owner

    • C. 

      Repair man

    • D. 

      Everyone

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