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Arbys Management Training: Questions & A+ Answers
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Arbys Management Training: Questions & A+ Answers
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Arbys Management Training: Questions & A+ AnswersYou must be ____ old to operate slicer Right Ans - 18
What is the service standard for front counter? Right Ans - 90 seconds
DT service time at lunch is Right Ans - 50 seconds
DT service time at dinner is Right Ans - 60 seconds
DT general service time is Right Ans - 75 seconds
What are the four waste bucket containers? Right Ans - Food, paper,
potatoes, buns
Four team principles Right Ans - We're friendly, we're proud, we put our
guests first , we make it right
Roast should be used within ___ after it's been cooked Right Ans - 48 hours,
today + 1 day
The temperature log is found on the Right Ans - HACCP Beef Sheet
What is the service standard at front counter? Right Ans - 90 seconds
The temperature log is found on the Right Ans - HACCP beef sheet
What is the shelf life of sliced turkey held in bulk, not portioned? Right Ans
- Today+ 2 days
What is the temperature range for hot held Au jus Right Ans - 6 hrs
When to use slicer safety gloves Right Ans - When
assembling/disassembling the slicer and cutting tomatoes
is used to get sliced meat at or below 41 degrees after prep Right Ans - The
chill method
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