Pizza hut shift lead
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