Pizza hut shift lead

¡Supera tus tareas y exámenes ahora con Quizwiz!

What are the 4 steps in the training process

Prepare Show and Tell Guided Practice Follow-up

Staggered method of leaving descrive

Team member leaves restaurant first, manager watches as the move to safe place ( a car preferably), the team member then watches the manager leave the restaurant. idea is they can call eachother or help if either one is approached while leaving

What are the proper steps for handwashing

Wet hands with hot water, lather with antibacterial soap for 20 seconds (2 happy bdays). rinse, dry w paper towel, turn off faucet with paper towel, apply hand sanitizer

when preparing pizzas what is the correct way to apply pizza sauce

apply ingredients in a back and forth motion until entire dough surface is covered and applu the ingredients in the middle of the dough working from the center towards the outside

to ensure customers recieve great care

ask about their food and experience, personalize guest check. ensure they recieve champs survey,

After proofing and retarding (refridgerate)pan dough should only be used if the dough is

at least touching the bottom line

pizza plates are delivered to the table

before the pizza is served

BLAST

believe listen apologize satisfy thank

for security drivers should what first time customers

call back for verification

CHAMPS

cleanliness hospitality accuracy maintence product quality speed

what 2 perfomrance reports shold be familiar with to maximize speed of service

daily/weekly dispatch

what 2 way sbest to inform csrs about specials

dialogue cards jump start meetings

How should you spray a clean and dry plan for thin and crispy

do not spray the pan

accident what do driver

drive remain at scene make sure all involved are okay

what if driver feels unsafe

drive to well lit area call store manager or customer

what should height of pan dough be when removed from proofer

even with bottom line

blue and cheese dipping cups must be refridgerated t or f

false

every medium and large pizza box should include a stain liner to keep the box in good condition t or f

false

forzen baked wings can be used as long as you run them through the oven twice

false

it is acceptable to have boxes on the floor when folding them as long as they are in plastic bags t or f

false

team members are allowed to ride with driver on break

false

what is first step when stretching HT dough

flatten center

when must serving tray be used

for all food and beverages serving and pre busing

what equipment is in the raw zone

freezer fryer prep station

how do you calibrate a probe thermometer

ful glass of ice; 1/2 glasss water; therm in water 2 minutes, must reach 32 degrees, set to 32 if it is not there

what are four moments of truth in delivery service

greeting customer taking the order delivering the order cashing out

what does mrd stand for

made ready discard

The weights of pasta sauces for meat is creamy alfredo

meat 11 oz alfredo 8.5

how often shoudl rings cups spoodles be washed and sanitzed

minimum of every 4hours

Pre busing correctly what left on table

napkins and glasses

can you park in customer drive way

never

On cheese lovers all toppings fo

on top of two cups of cheese

On cheese lovers all toppings go

on top of two cups of cheese

fryer oil must be polished

once a day for 30 minutes

when tempering thin dough how should it be stored

one size larger perforated pan with separator on bottom (lid) separator on top (lid) and pan on top of that

where should table crumbs be wiped

onto tray

how should you present menus

open to appetizer page hand to guest

baked wings are cooked on a

perforated pan

when pan dough is removed from proofer it must be

placed in walk in for 1 hour before use

what do drivers need to drive for pizza hut

proof of insurance motor vehicle report/ driving record

Two deviations result in automatic breakdown rating on HQSC

serving old/bad dough to customers Rude behavior towards customer/ team members

which job aid tells you how many hours/days a food product can be kept in the cooler thawed opened or cut

shelf life/ hold time chart

CSR should always quote a delivery time of

should be what is expected

wings are packaged in

side boxes

where do you find emergency dough standards in your restaurants

standards library

what is scattered service

teamwork approach to exceeding a guests expectations by ensuring the guest doesnt have to wait for anything

what must be kept at the bottom of the freezer storage tub with all pre portioned wing steet wings

the empty product bag

Blue and black jeans that are not ripped studded or baggy are a part of the uniform

true

Drivers should verify card by matching card to receipt true or false

true

FRYER vat has to be polished every day even if it isnt used t or f

true

Not using sanitzer is a significant deviation on food safety t or F

true

You must complete the hazardous communication training before using any chemicals T or F

true

baked wings should have an even mix of wings and drumetes when served t or f

true

drivers have to tell gm if speeding ticket outside work t or f

true

extra cheese is always placed on top even on ham or pepperoi 1 topping sliced meat t or f

true

perforated pizza pans that have been washed and sanitized may be run through oven t or f

true

soft drinks should always be replaced with clean glass true or false

true

when panning thin dough the perforations should be down to aid the proper baking of the pizza

true

when wings are placed on the pan the must be separated from eachother t or f

true

how long does pizza sauce need to be refrigerated before it can be used

until it reaches 40 degrees or below?

what will contribute to shortening of usable shelf life of oil inf ryer

water skipping polishing or filtering chemicals such as degreaser

when should driver determine route q

while looking at map before leaving store

what ware used apply cheddar cheese

yellow garnish cup

how much sauce goes on large thin pizza

1 level spoodle and one side scoop

beverage order taken within

1 minute of seating

how often should you do a cook ability test

1 per shift or 2 daily

How high can maketable ingredients be filled up from top

1"

7 driver essentials

1. accurate order 2. R4R 3. speed rack recovery 4. intelligent dispatch 5. updated map staffing analyze report results

how much meat mix goes on large superme hand tossed

1/2 red meat cup

how much cinnamon applied to a ful pan of cinnamon stx

1/4 SHAKER

the internal temp of baked wings after exiting the oven must be at least

140

the standard time the main entree should be served to guest is within

18 minutes

what minimum number of times use guest name in phone convo

2

how many flasks of water are used for each pouch of brdstx sauce

2 flasks

transfer and sauce bowls should be washed and sanitized every

2 hours

the guest should be asked if they are ready withing

2 minutes of being seated

how much oil is used for a full pan of breadsticks

2 white pumps (move pump to full and one pump)

what is max number of wings can be cooked in 1/3 basket

24

when preparing cups for soda and ice tea they shoud be

3/4 full of ice

what is max time dough can be out of freezer during panning process

30 min

baked bone in wings must be thawed for a minimum of

4 days

Temp danger zone

40-140 degrees

doubles can be sent when 2 orders are withing ___ minutes of eachother and are in the same or secondary pod

5

standard time for tables to be cleaned and reset is within

5 minutes

Proper concentration fo chlorine and quaternary sanitzer

50-100 ppm chlorine / 200 uaternary

what is the shelf life of pan pizza w sauce and cheese

6 hours

what is cook time for bone out wing

6 minutes

the shelf life of baked wings after thawing is

7 days

the shelf life of sauces on the finishing station is

7 days (prep date + 6)

what is min time thin dough must temper before you can use it

8 hours

Standard at least ___ deliveries to customer sin under 39 minutes

85%

bank should never exceed what amount

$20

the shelf life of pre portioned wings and sides is

(7 days (prep date + 6 days)

speed rack should be labeled

0-9

individual orders of wings are served with how many dipping cups

1

How much cheese on a large cheese only pizza?

1 and a half cups


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