MDP M&r Island - Level 1
- 1.As outlined in the M&R Module, repairs scheduled and completed and listing of each piece of equipment are two things should be tracked in the BOH Maintenance Log.
- A.
True
- B.
False
- 2.Check all the responsibilities of the M&R Manager.
- A.
Administer a BOH maintenance log
- B.
Manage all BOH repairs
- C.
Maintain in-house Q&C records
- D.
Manage all Q&C critical compliance issues
- E.
Manage first aid supplies
- F.
Manage safety procedures and training of safety
- G.
Order all BOH small wares and durables
- 3.Hood systems, sewer, grease traps and grease removal do NOT need to be maintained by outside companies.
- A.
True
- B.
False
- 4.When choosing a repair company, what are some things to keep in mind? Check all that apply.
- A.
They must be certified to work on your brand of equipment
- B.
They need to be licensed, and for some repairs you may want them to be bonded
- C.
How much do they charge per hour, and are there any other fees such as travel time to an from
- D.
Will they charge by the ½ hour or ¼ hour
- E.
Overtime, weekend and holiday rates
- F.
Do they have any references
- G.
Choose a secondary company based on the same criteria
- 5.All small wares orders must be approved by your MP or CP prior to placing.
- A.
True
- B.
False
- 6.It is important to meet with the FOH M&R Manager prior to placing an order to be proactive in keeping ahead on certain high usage items. Also to place an order together if needed to save on separate freight costs for multiple orders.
- A.
True
- B.
False
- 7.The purpose of the declining checkbook is balancing your spending at the restaurant level and making sure we only spend what we have and budgeting around it.
- A.
True
- B.
False
- 8.Each time you receive an invoice for a repair, you should log it in the maintenance log, make a copy to keep in house and send the original to Corporate in the weekly packet.
- A.
True
- B.
False
- 9.How often should the M&R Manager be walking the Q&C?
- A.
Daily
- B.
Weekly
- C.
Monthly
- 10.Eco Sure is the outside company that Granite City uses to audit safety and sanitation.
- A.
True
- B.
False
- 11.It is important to keep and audit the injury log to identify patterns and potential staff training issues on equipment or knives.
- A.
True
- B.
False
- 12.Having a dry mop accessible to clean up spills, wet floor signs, runner mats and floor mats in the dish area examples of things you can do to increase safety in your restaurant.
- A.
True
- B.
False
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