Taco Bell Manager Training Quiz & Flashcards

Questions and Answers

What does BLAST stand for?

Apologize (correct)

Believe (correct)

Listen (correct)

Thank (correct)

Satisfy (correct)

When do you use BLAST?

For customer issues, give a drink cup because it takes time to fill while remaking the issue.

What does CHAMPs stand for?

Maintenance (correct)

Product Quality (correct)

Accuracy (correct)

Speed With Service (correct)

Hospitality (correct)

Cleanliness (correct)

What's the most important attribute of CHAMPs?

Accuracy Signup and view all the answers

How much does a taco weigh?

2.9 ounces Signup and view all the answers

What goes on a taco?

1.5 ounces of beef, 2 finger pinch of lettuce- 1/2 ounce, 1 finger pinch of cheese- 1/4 ounce Signup and view all the answers

What's our best selling product?

Crunchy Taco Signup and view all the answers

If a taco doesn't weigh 2.9oz, how do you fix it?

Throw away and remake, do not add to it Signup and view all the answers

What are our speed service goals?

75 seconds Signup and view all the answers

What does VOC stand for?

Voice of the Customer Signup and view all the answers

What are our VOC goals?

75% (area goal 85%) Signup and view all the answers

What is a celebration alert?

Email that comes to the store that names an employee that was recognized Signup and view all the answers

What is the best rating for VOCS?

Highly Satisfied- 5 Signup and view all the answers

What is the deployment for 4 employees?

1 on DT line, 1 on Front Line, 1 on DT and 1 on Front Register Signup and view all the answers

Where does the manager go for a 4-person deployment?

Front Line Signup and view all the answers

What is the deployment for 5 employees?

2 on DT line, 1 on Front Line, 1 on DT, and 1 on Front Register Signup and view all the answers

Where does the manager go for a 5-person deployment?

DT Expediter Signup and view all the answers

What is the deployment for 6 employees?

2 on DT line, 2 on Front Line, 1 on DT, and 1 on Front Register Signup and view all the answers

Where do 2 managers go for a 6-person deployment?

DT Expediter and Front Line Expediter, splitting the store Signup and view all the answers

What is the 8-step priority sequence?

Cold Prep Signup and view all the answers

Who is Tracy?

Learning Zone Trainer Signup and view all the answers

What are our labor goals?

0 hours or better Signup and view all the answers

What are our ICOS goals?

2.80 MAX Signup and view all the answers

What are our Learning Zone Goals?

100% Trained in all categories Signup and view all the answers

What is the acceptable range in temperature for cold products?

33-40 degrees Signup and view all the answers

What is the minimum temperature for hot food coming out of the Rethermalizer or on the line?

165 degrees Signup and view all the answers

What is the proper procedure for pulling food from the Rethermalizer?

Must temp 1 bag of each item and temp must be 165 minimum and must be poured in the pan and temp taken Signup and view all the answers

How do you take the temperature of products in the walk-in?

Put thermometer between 2 bags of product and must be below 40 degrees Signup and view all the answers

What is the minimum temperature of handwashing sinks?

100 degrees Signup and view all the answers

What is the minimum temperature of any other sink besides handwashing sink?

120 degrees Signup and view all the answers

How many parts are there to the CORE?

2 - Food Safety and Operations Signup and view all the answers

What are passing scores for the CORE?

<ul> <li>Food Safety 0-9 pass, 10-14 w/ success plan, 15 or more and 1 significant is a fail - Operations green= 85%, Yellow= 73-84.99%, Red= 0-72.99%</li> </ul> Signup and view all the answers

What does C.O.R.E. stand for?

Review Signup and view all the answers

What are the six items CORE requires us to make on the line?

Chicken Quesadilla Signup and view all the answers

How many COREs do we get a year?

3 Signup and view all the answers

Name 3 significant food safety violations for CORE.

<ol> <li>Not temping food out of Rethermalizer, 2. Not washing hands, 3. No thermometer</li> </ol> Signup and view all the answers

Study Notes

Customer Service Principles

BLAST: Believe, Listen, Apologize, Satisfy, Thank for addressing customer issues.
Offer a drink cup or Cinnamon Twists while remaking orders to enhance customer satisfaction and speed up service.

Quality Standards

CHAMPs: Cleanliness, Hospitality, Accuracy, Maintenance, Product Quality, and Speed With Service; accuracy is the most critical attribute to ensure correct orders.

Product Knowledge

A taco weighs 2.9 ounces, which includes 1.5 ounces of beef, 2 finger pinches of lettuce (1/2 ounce), and 1 finger pinch of cheese (1/4 ounce).
The best-selling product is the Crunchy Taco.

Service and Operational Goals

Speed service goal is 75 seconds per order.
Voice of the Customer (VOC) aims for a satisfaction goal of 75%, with an area goal of 85%.
The highest VOC rating is "Highly Satisfied" (5).

Employee Deployment Strategies

Deployment for 4 employees: 1 at the Drive-Thru (DT) line, 1 on the Front Line, 1 at DT, and 1 on the Front Register; with manager stationed at the Front Line.
A 5-person deployment includes 2 on the DT line and a manager at the DT Expediter.
For 6 employees, 2 on the DT line, 2 on the Front Line, and managers at DT Expediter and Front Line Expediter.

Priority Operations Sequence

The 8-step priority sequence: Serve Guests, Stock and Clean, Outside and Restrooms, Sweep and Mop, Hot Prep, Dishes, Cold Prep, Scheduled Cleaning.

Training and Regulation

Tracy is identified as the Learning Zone Trainer.
Labor goals are set to 0 hours or better, while ICOS goals are a maximum of 2.80.
Learning Zone Goals require 100% training completion across all categories.

Food Safety Standards

Acceptable temperature range for cold products is 33-40 degrees; hot food from the Rethermalizer or line must be at least 165 degrees.
Proper procedures for food safety include checking temperatures and the use of thermometers.
Minimum temperatures: handwashing sinks at 100 degrees, other sinks at 120 degrees.

C.O.R.E. Program

C.O.R.E. (Customer Operations Review and Evaluation) consists of two parts: Food Safety and Operations.
Passing scores for the C.O.R.E. program: Food Safety - 0-9 (pass), 10-14 (success plan), 15 or more (fail); Operations - Green (85%), Yellow (73-84.99%), Red (0-72.99%).
Six essential items required to be made on the line for CORE include Bean Burrito, Crunchy Taco, Crunchwrap Supreme, Mexican Pizza, Chicken Quesadilla, and 5 Layer Burrito.
Three CORE evaluations happen each year.

Food Safety Violations

Significant food safety violations to avoid include: not temping food from the Rethermalizer, not washing hands, and improperly functioning thermometers.

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Description

This quiz features key concepts for Taco Bell managers, including the acronyms BLAST and CHAMPs, essential for customer service and operational excellence. Test your knowledge on when and how to apply these principles in real-world scenarios. Perfect for new and existing managers looking to enhance their training.

Taco Bell Manager Training Flashcards