Zaxby's AM Practice Exam Questions With Answers Graded A+
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Zaxby\'s
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Zaxby\'s
Zaxby's AM Practice Exam Questions With Answers Graded A+
An online order guest complains that she had to wait 15 minutes for her order after arriving at the store. What should you do?
-Greet the guest
-Apologize to the guest
-Listen to the guest
-Thank the guest
The Time/Temperature Log ...
Zaxby's AM Practice Exam Questions With
Answers Graded A+
An online order guest complains that she had to wait 15 minutes for her order after arriving at the
store. What should you do?
-Greet the guest
-Apologize to the guest
-Listen to the guest
-Thank the guest
The Time/Temperature Log can help you with:
-Ensuring that Zaxby's foods are cooked and held at appropriate temperatures
-Preventing bacteria and other microorganisms from causing illness and food spoilage
-Determining if proper food storage is being performed
-Determining if cooking equipment is functioning properly
What are some best practices for Oil Management?
-Use skimmer to reduce sediment
-During slow times, turn fryers off
-Cover fryers you are not using
-Don't hang wet baskets over fryers
As you conduct a shift walk in the dining room, you overhear a guest complain that her sandwich has
tomato slices despite ordering it without tomatoes. According to Zaxby's core values, what is the best
solution for the guest's complaint? Choose all that apply.
-Apologize to the guest and bring her a fresh sandwich made without tomatoes
-Remind team members to check each order for modifications to ensure items are prepared correctly
-Remind team members that preparing orders correctly helps to ensure guest satisfaction and it
prevents exposing sensitive guests to potential food allergens
After Dale puts away the items from a truck delivery, his manager sees he placed the fresh wings on
the rack above the cases of celery in the walk-in cooler. The manager pulls Dale aside and explains
that the cases of fresh wings should be placed in front of the newer cases of celery in order to observe
FIFO. This was the correct action for the manager to take.
False
When performing the beginning Critical Item Inventory count, what can you use to verify the count?
The ending inventory from the previous night
You have two truck orders per week and are responsible for placing the current week's truck orders.
How do you know how much product to order?
Use par levels to determine truck order
When should you not accept a gift card? Choose all that apply.
-When the guest has a photocopy of a card
-When the guest has a picture of the back of the card
-When guest just has the digits on the back of the card memorized and recites them
Which of the following is not a recommended way to control waste?
, Use Fingerz that are past their hold time for Zalads
What are the most important aspect(s) of counting inventory? Choose all that apply.
Consistency and accuracy
A guest arrives and informs you that he/she is there to pick up an online order. You notice the order
has not been placed in the pass-thru window, and you don't see the ticket displayed on the KDS
monitor. Which other action could you take to trace the guest's order?
Press OO on the Micros POS to check the information on the Online Utility screen
A guest calls the store to complain about items missing from their drive-thru order. During your
phone conversation, you should do which of the following?
empathize and offer a genuine apology
To maintain product quality, which critical step should be taken in the storage areas?
FIFO and label products
A guest complains to you about an odd taste in the water coming from the Freestyle machine. What
actions do you take to remedy the situation?
Check the nozzle
How often should the hood system be professionally cleaned?
Quarterly
Which of the following items would be considered waste?
-An incorrectly made Big Zalad
-A chicken finger that fell off the plate and onto the counter.
-Tomatoes that have mold growing on them
-Hot product being held at 135 degrees
-A pan of Crinkle Fries that was dropped on the floor
If oil in the W2 Fryer is discarded, what should you do?
Rotate oil from W1 Fryer to W2 Fryer and add new oil in W1 Fryer
Which of these choices should be performed (or considered) prior to filtering oil?
-The filter paper needs to be changed before filtering can begin
-Fryers must be turned off before beginning the filtering process
***fryer oil testing does not effect filtering the oil.
Which of the following are reasons to complete a Positioning Chart prior to each shift?
-Allows manager to effectively place team members where they work best
-Communicates expectations to each team member
-Provides an easy reference for team members to identify what position they are assigned for their
shift
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