MDP Boh Routine Test
(309).webp "MDP Boh Routine Test - Quiz")
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
Correct Answer
F. All of the aboveExplanation
As a BOH Mid, you are responsible for various tasks at 11 am. These tasks include reviewing the shift log to stay updated on any important information, reviewing staffing pars to ensure adequate staff levels, reviewing staff productivity numbers to assess performance, looking for areas to improve in the operations, and reviewing the food exceptions log to address any issues. Therefore, the correct answer is "All of the above."Rate this question:
-
- 2.
The opening Manager is responsible for doing a complete kitchen walkthrough and evaluating the close.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The opening Manager is responsible for doing a complete kitchen walkthrough and evaluating the close. This means that the Manager is in charge of inspecting the kitchen at the beginning of the day and assessing its condition at the end of the day. This ensures that the kitchen is properly set up for operations and that it is cleaned and closed down correctly. Therefore, the statement is true.Rate this question:
-
- 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
Correct Answer
C. All of the AboveExplanation
A mid manager should be doing all of the above tasks at 5:00pm. Line support refers to providing assistance and guidance to the employees on the production line. Participating in the prep room involves actively engaging in the preparation and planning activities for the upcoming tasks or projects. Therefore, a mid manager should be involved in both line support and participating in the prep room at 5:00pm.Rate this question:
-
- 4.
On delivery days, which of the following individuals help stage for delivery?
- A.
Soup Sauce
- B.
Dishwasher
- C.
Prep Cook
Correct Answer
A. Soup SauceExplanation
On delivery days, the individual who helps stage for delivery is the Soup Sauce.Rate this question:
-
- 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
Correct Answer
A. On the prep list and in the Shift LogExplanation
The opening manager records any exceptions or changes on the prep list and in the Shift Log. This allows for clear communication and documentation of any adjustments made during the opening shift. By recording these exceptions or changes in both places, it ensures that all relevant staff members are aware of the updates and can refer back to them if needed. Additionally, it helps to maintain consistency and accountability in the opening procedures.Rate this question:
-
- 6.
Invoices must be entered into the purchasing log by every opening shift
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Invoices are important documents that record the details of purchases made by a business. By entering invoices into the purchasing log, the business can keep track of its expenses and ensure that all purchases are properly recorded. This helps in maintaining accurate financial records and facilitates the reconciliation of accounts. Therefore, it is necessary for every opening shift to enter invoices into the purchasing log.Rate this question:
-
- 7.
How long should it take to enter invoices into the Shift Log?
- A.
20 minutes
- B.
10 minutes
- C.
15 minutes
Correct Answer
B. 10 minutesExplanation
The correct answer is 10 minutes because entering invoices into the Shift Log should be a quick and efficient task. Taking longer than 10 minutes may indicate inefficiency or a lack of familiarity with the process. However, it is important to note that the time required may vary depending on the complexity and volume of invoices being entered.Rate this question:
-
- 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
Correct Answer
A. Whatever employee has been assigned the duty for the day (could be multiple people in the same day)Explanation
The Portion Audit is completed by whatever employee has been assigned the duty for the day. This means that it could be multiple people completing the audit on the same day. The answer indicates that there is flexibility in who can perform the Portion Audit as long as they have been assigned the duty for that particular day.Rate this question:
-
- 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
Correct Answer
B. Assuming FCM positionExplanation
During volume periods, a BOH Opening Manager should be located in the assuming FCM position as part of their routine. This position allows them to oversee and manage the front of the house operations, ensuring that everything is running smoothly. By being in this position, they can effectively coordinate with the staff, address any issues that may arise, and ensure that the restaurant is prepared for the day's volume. Being in the assuming FCM position also allows them to have a clear view of the dining area and make any necessary adjustments to optimize customer experience.Rate this question:
-
- 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
Correct Answer
A. That the item has been dropped or started by the kitchen and has been visually verified by the FCM.Explanation
The dot on the backside of any item refers to the fact that the item has been dropped or started by the kitchen and has been visually verified by the FCM.Rate this question:
-
- 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
Correct Answer
B. 3:15 pmExplanation
The BOH opening Manager should create a sauce transition list and review product levels for the PM shift at 3:15 pm. This is the most appropriate time as it allows enough time for the manager to complete the tasks and make any necessary preparations before the PM shift begins. It is also a reasonable time as it is not too early or too late in the afternoon.Rate this question:
-
- 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
Correct Answer
F. All of the aboveExplanation
As a manager during the afternoon kitchen walkthrough, you would be examining various areas to ensure everything is in order. The hot box and sauces need to be checked for temperature and quality. Pizza Alley should be inspected to ensure cleanliness and organization. The storeroom needs to be checked for proper inventory management. The blast chiller should be examined to ensure it is functioning correctly. The prep area and prep list need to be reviewed to ensure all tasks are being completed. Therefore, all of the above areas would be examined during the afternoon kitchen walkthrough.Rate this question:
-
- 13.
What items should a mid manager have in their Hot Box?
- A.
Mashed Potatoes
- B.
GC Meatloaf
- C.
Soup of the Day
Correct Answer(s)
A. Mashed Potatoes
C. Soup of the DayExplanation
A mid manager should have mashed potatoes and soup of the day in their Hot Box. These items are likely popular and commonly ordered by customers, making them essential for a mid manager to have readily available. Additionally, mashed potatoes and soup of the day are versatile and can be paired with a variety of main dishes, ensuring that there are suitable options for different customer preferences.Rate this question:
-
- 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
Correct Answer
A. TrueExplanation
By reviewing the scheduling and labor tool at the beginning of a shift and paying attention to employees who may be close to overtime, it allows the management to plan their cuts (reducing the number of staff) appropriately. This helps them avoid unwanted overtime and ensures that the workload is distributed efficiently among the employees.Rate this question:
-
- 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
Correct Answer
C. Only on days when Soup Sauce Volume dictates useExplanation
The correct answer is "Only on days when Soup Sauce Volume dictates use". This means that the Blast Chiller should only be used when the volume of Soup Sauce requires it. This suggests that the Blast Chiller is not necessary to use every day, but only when there is a need for it based on the volume of Soup Sauce being prepared.Rate this question:
-
- 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
Correct Answer
A. The night before by the closing managerExplanation
The prep list for the day should be posted the night before by the closing manager. This allows the prep cook to have a clear understanding of what needs to be done the next day and ensures that all necessary items are prepped and ready for the morning shift. Posting the prep list the night before also helps in organizing the workflow and ensures that there is no delay in preparing the required items.Rate this question:
-
- 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
Correct Answer
A. TrueExplanation
Greeting every staff member when they walk in for each shift allows the manager to make them feel valued and needed. It also provides an opportunity for the manager to assess the team's overall condition for the day, including their mood, physical well-being, and any personal issues they may be facing. This helps the manager to better understand and address any potential challenges or concerns that may arise during the shift.Rate this question:
-
- 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
Correct Answer
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.Explanation
Following routine guidelines is important for all managers because it helps them organize their day and ensure that all tasks and duties are completed in a timely manner. This is particularly important at GC because the D.O. expects the routines to be completed. By following these routines, managers can effectively manage their time and prioritize their responsibilities, leading to increased productivity and efficiency in their role.Rate this question:
-
Quiz Review Timeline +
Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.
-
Current Version
-
Jul 01, 2024Quiz Edited by
ProProfs Editorial Team -
Apr 19, 2011Quiz Created by
Granite City
Common Ongoing Compliance, Regulatory Issues and Deficiency relating to Hedge Fund Managers and Fund Managers Test
Common Ongoing Compliance, Regulatory Issues and Deficiency relating to Hedge Fund Managers and Fund Managers Test
Back to top