MDP Boh Routine Test

18 Questions

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Manager Quizzes & Trivia

Questions and Answers
  • 1. 
    If you are working as a BOH Mid you are responsible for doing which of the following at 11 am.?
    • A. 

      Review shift log

    • B. 

      Review Staffing Pars

    • C. 

      Review Staff Productivity Numbers

    • D. 

      Look for areas to improve

    • E. 

      Review Food Exceptions Log

    • F. 

      All of the above

  • 2. 
    The opening Manager is responsible for doing a complete kitchen walkthrough and evaluating the close. 
    • A. 

      True

    • B. 

      False

  • 3. 
    . What should a Mid Manager be doing at 5:00pm? 
    • A. 

      Line Support

    • B. 

      Participating in the prep room

    • C. 

      All of the Above

  • 4. 
    On delivery days, which of the following individuals help stage for delivery? 
    • A. 

      Soup Sauce

    • B. 

      Dishwasher

    • C. 

      Prep Cook

  • 5. 
    When doing the prep list, where does the opening manager record any exceptions or changes?
    • A. 

      On the prep list and in the Shift Log

    • B. 

      In their personal notes

    • C. 

      On the Opening Manager Routine sheet

  • 6. 
     Invoices must be entered into the purchasing log by every opening shift 
    • A. 

      True

    • B. 

      False

  • 7. 
    How long should it take to enter invoices into the Shift Log? 
    • A. 

      20 minutes

    • B. 

      10 minutes

    • C. 

      15 minutes

  • 8. 
    Who completes the Portion Audit? 
    • A. 

      Whatever employee has been assigned the duty for the day (could be multiple people in the same day)

    • B. 

      Only the CP

    • C. 

      Anyone can validate that the Portion Audit has been done

  • 9. 
    During volume periods where should a BOH Opening Manager be located as part of his/her routine 
    • A. 

      Prep Room

    • B. 

      Assuming FCM position

    • C. 

      Office

  • 10. 
    To a FCM on a kitchen ticket, what does a dot on the backside of any item refer to? 
    • A. 

      That the item has been dropped or started by the kitchen and has been visually verified by the FCM.

    • B. 

      That the item is now ready to be sold.

    • C. 

      That the item needs to be started again due to an error made on the line

  • 11. 
    At what time in the afternoon should the BOH opening Manager create a sauce transition list and review product levels for PM shift? 
    • A. 

      3:30 pm

    • B. 

      3:15 pm

    • C. 

      3:00 pm

  • 12. 
     What areas are you examing during your afternoon kitchen walkthrough as a Manager?
    • A. 

      Hot Box & Sauces

    • B. 

      Pizza Alley

    • C. 

      Storeroom

    • D. 

      Blast chiller

    • E. 

      Prep area and Prep list

    • F. 

      All of the above

  • 13. 
    What items should a mid manager have in their Hot Box? 
    • A. 

      Mashed Potatoes

    • B. 

      GC Meatloaf

    • C. 

      Soup of the Day

  • 14. 
    By review the scheduling /Labor Tool at the beginning of a shift and paying attention to the employees who may be close to OT, they are able to plan their CUTs appropriately to avoid unwanted overtime. 
    • A. 

      True

    • B. 

      False

  • 15. 
    What days should the Blast Chiller be utilized? 
    • A. 

      Only on days with a Soup Sauce person

    • B. 

      Everyday

    • C. 

      Only on days when Soup Sauce Volume dictates use

  • 16. 
    When should the prep list for the day be posted? 
    • A. 

      The night before by the closing manager

    • B. 

      As items are needed to be prepped

    • C. 

      When the first prep cook comes to work in the morning

  • 17. 
    By greeting every staff member when they walk in for each shift it gives the manager the opportunity to let them feel needed, it also give the manager the opportunity to see what condition their team is in for the day (ie mood, physical condition, personal issues…etc). 
    • A. 

      True

    • B. 

      False

  • 18. 
    Why is it important for all managers to follow routine guidelines during their shift? 
    • A. 

      The routines help managers to organize their day to accomplish all of the tasks and duties that they need to during a day at GC in a timely fashion.

    • B. 

      Because you D.O. wants the routines completed