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TACO BELL TEAM TRAINER TEST, Exams of Social Sciences

United States International UniversitySocial Sciences

TACO BELL TEAM TRAINER TEST QUESTIONS

Typology: Exams

2024/2025

Available from 02/07/2025

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TACO BELL TEAM TRAINER TEST
How many people can work one cash drawer ? - Answers- 1 Cashier
What shows a guest we are eager to serve them? - Answers- Eye Contact ; Smile ;
Positive attitude
Give an example of a correct greating? - Answers- Hello , Welcome to Taco bell
Give an example of a correct closing ? - Answers- Thank you, see you next time
When do count the cash in your drawer ? - Answers- After MIC & Before you use the
drawer
We greet guests in how many seconds? - Answers- 5 seconds
How many napkins and sauce packets are given per order ? - Answers- 1 sauce per 2
items ; 2 napkins 1-4 items
What are some ways to be a customer manic in the lobby? - Answers- 1. taking out the
customers trash
2.Refilling drinks
3.smile
4. carrying the customers tray
how often should the restrooms be cleaned ? - Answers- Every 30 minutes
what is the make up process? - Answers- listen ; bring food ; refil drinks ; smile
What's the maximum amount of money allowed in your drawer while it's in use ? -
Answers- $125
What is the best was to eliminate order errors? - Answers- Triple Check Process
What is the correct procedure for restocking lettuce on the cold line ? - Answers- 1 Z for
half batch ; 2 Z for full batch ; Fluff lettuce
What should you say and do when when calling out a guest order ? - Answers- Call out
their name ; wait for customer ;.Thank them
Why is it important to follow menu item portion standards? - Answers- consistency
How long do you grill a quesadilla for ? - Answers- 17 seconds
How much should a taco weigh ? - Answers- 2.9
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TACO BELL TEAM TRAINER TEST

How many people can work one cash drawer? - Answers- 1 Cashier What shows a guest we are eager to serve them? - Answers- Eye Contact ; Smile ; Positive attitude Give an example of a correct greating? - Answers- Hello , Welcome to Taco bell Give an example of a correct closing? - Answers- Thank you, see you next time When do count the cash in your drawer? - Answers- After MIC & Before you use the drawer We greet guests in how many seconds? - Answers- 5 seconds How many napkins and sauce packets are given per order? - Answers- 1 sauce per 2 items ; 2 napkins 1-4 items What are some ways to be a customer manic in the lobby? - Answers- 1. taking out the customers trash 2.Refilling drinks 3.smile

  1. carrying the customers tray how often should the restrooms be cleaned? - Answers- Every 30 minutes what is the make up process? - Answers- listen ; bring food ; refil drinks ; smile What's the maximum amount of money allowed in your drawer while it's in use? - Answers- $ What is the best was to eliminate order errors? - Answers- Triple Check Process What is the correct procedure for restocking lettuce on the cold line? - Answers- 1 Z for half batch ; 2 Z for full batch ; Fluff lettuce What should you say and do when when calling out a guest order? - Answers- Call out their name ; wait for customer ;.Thank them Why is it important to follow menu item portion standards? - Answers- consistency How long do you grill a quesadilla for? - Answers- 17 seconds How much should a taco weigh? - Answers- 2.

How many sides on Breakfast & Regular Crunchwrap? - Answers- 6 What 3 hot food items can you add Bunn water to , to rehydrate? - Answers- Black Beans , Chil , Beans Bacon(Weight Guidelines) - Answers- .5 oz ; black disher Beans (Weight Guidelines) - Answers- 1.5 oz ; 3.0 oz ; red & green disher beef (Weight Guidelines) - Answers- 1.5 oz ; Black Beans - Answers- 1.5 oz Cheese - Answers- 1.0 oz Chicken - Answers- 1.4 oz Eggs - Answers- .75 oz Guacamole - Answers- 0.75 oz Nacho Cheese - Answers- .7 oz Potato bites - Answers- top line - 3.0 oz ; 1st line - 1.5 oz red sauce - Answers- .8 oz sour cream - Answers- .6 oz steak - Answers- 1.3 oz 1 finger - Answers- .25 oz 2 finger - Answers- 0.5 oz 3 finger - Answers- 0.75 oz 4 finger - Answers- 1 oz " Z " Method - Answers- .50 oz Line - Answers- .20 oz Crunchy Taco - Answers- 2.9 oz Crunchy Taco Supreme - Answers- 4.0 oz

What does CHAMPS stand for? - Answers- Cleanliness, Hospitality, Accuracy, Maintenance, Product Quality, and Speed what are the three rules to follow when CORE auditor first gets here? - Answers- 1. stay in place

  1. highest position pans up the food from the rethermalizer 3.change sanitizer water what are MOBLIE ORDER CORE standards? - Answers- 1. make drinks for front counter/ drive thru
  2. gather extra and place in bag 3.bag folded over with a sticker
  3. order is placed on front counter for pickup What are the Own Your Zone cards, and what are they used for? - Answers- job descriptions What are the Playbook cards, and what are they used for? - Answers- for opening and closing what is the expeditors role on the production line? - Answers- weighting tacos as they come down the line. pushing back any product t taco bell standards. what are the OSAT goals? - Answers- %5 bells - 80% %5 bells after 5pm - 80% dissatisfied % - 4% dissatisfied after 5pm% - 4% full tacos - 95 % what is the ¨ deletion after % ¨ stands for? what are some best practices to avoid the ¨ deletion after % ¨ from being high? - Answers- items deleted after being rung up. re read order What is the cell phone policy? - Answers- are to be kept in the office what is the SMI´s mission statement? - Answers- create an environment where people like to work what are types of harassments? - Answers- sexual , verbal , physical What is TRED? - Answers- Target setting Rush ready Equipment working Deployment what is the speed with service goals? - Answers- FC 3:10 ;DT: 1:20 ;DT OTD : 3:

what time do we stop serving breakfast? - Answers- 11:05 am what time are the magic hours? - Answers- 12 - 1 pm ; 6 - 7 pm what is a CHAMP card and who can give them? - Answers- recognition car and it is encouraged for everyone what is the weekly food cost allowance? - Answers- - 2.70% what is the priority services? - Answers- safety , service, cleanliness , stocking what is the proper way to answer the phone when it rings? - Answers- Thank you for calling taco bell , my name is what are standards cards and where can you find them? - Answers- have all the builds and recipes to make food what is the best way to prevent cross- contamination? - Answers- washing and sanitizing your hands name 6 of the 12 times you must wash your hands? - Answers- 1. after using the restroom

  1. before putting on new gloves
  2. when entering the back of house
  3. after touching money
  4. after handling money 6.after performing cleaning duties how long should you lather your hands with soap for? - Answers- 20 seconds what do you use to sanitizer with after washing your hands? - Answers- the paper towel what is the food danger zone? - Answers- 40 to 140 F what are the 3 parts fro cleaning and sanitizing the dishes? - Answers- 60 seconds where do you get sanitized water from? - Answers- from the sanitizer sink What does FIFO mean? - Answers- First in, First out. how do you use FIFO in your restaurant? - Answers- where are chemicals placed after cleaning? - Answers- on chemical rack

how far must each item be kept from the water heater and fuse box? - Answers- 3 feet who do you tell if you get hurt? - Answers- MIC where can you find the types and warnings for chemicals used in the restaurant? - Answers- Material safety data sheet describe what to do if there is a fire? - Answers- The fire is controllable: 1.let the team know

  1. try and pull it out Grease fire : pull the n the ansul system Use the fire extinguisher: Pull the pin Aim the nozzle Squeeze the handle Sweep the nozzle at the base of the fire if the fire is not controllable:
  2. let the team know
  3. leave the restaurant 3.call 911 before mopping up spills what should you do first? - Answers- put out wet floor signs when should you use back- support belt? - Answers- when lifting anything that weighing 20lbs. or more What is the back door policy? - Answers- don't open the back door after dark what door do you use when arriving and leaving the restaurant? - Answers- the front lobby doors. What should you do if you cut yourself at work? - Answers- 1. If you cut yourself, immediately stop what you are doing and move away from the work area to take care of the cut. Tell the MIC immediately.
  4. Wash, dry, and sanitize your hands and the cut area at the designated hand- washing sink.
  5. Completely cover the cut with an approved blue or brightly colored bandage. Why is it important to use wet floor signs? - Answers- So that customers can know that the floor is slippery. So, they do not walk on the floor that is wet and potentially slip.

What is the mopping policy? - Answers- No mopping during hours of operation. Mop only when needed for a spill, put out four wet floor signs at each corner of spill, and no bigger than a 10x10 area. What is the trash policy before closing? - Answers- Last time to throw out trash is at 11pm and you must use the buddy system when throwing out trash. The rest of the trash is left at the back door for the morning crew to throw at 7am when the sun comes up. refried beans (hold time ) - Answers- 4 Hours beef (hold time ) - Answers- 4 Hours Steak (hold time ) - Answers- 4 Hours chicken (hold time ) - Answers- 4 hours Chili (hold time ) - Answers- 4 hours Black beans (hold time ) - Answers- 8 Hours flatbread (hold time ) - Answers- 8 Hours Red Sauce (hold time ) - Answers- 8 hours onions (hold time ) - Answers- 4 hours Potato Bites (hold time ) - Answers- 2 hours iced tea (hold time ) - Answers- 12 hours Lettuce (Front Line NOT in Reach-in) - Answers- 4 Hours Jalapenos (Front Line) - Answers- 24 Hours rice (hold time ) - Answers- 4 hours Coffee in Carafe - Answers- 2 hours Eggs ½ batch (hold time ) - Answers- 2 hours Eggs Full batch (hold time ) - Answers- 4 hours Guacamole (thaw time ) - Answers- 24 Hour thaw time 5-day hold time (Including 24-hour thaw time)

  1. Rice (prepped) 5.Lettuce 6.Steak 7.Diced Tomatoes 8.Sour Cream 9.Guacamole 10.Shredded Lettuce 11.Beef 12.Eggs 13.Sausage Crumbles 14.Nacho Cheese (Prepped) 15.Refried Beans (Prepped) we e we we a