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Blaze Pizza Manager Test
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Blaze Pizza Manager Test
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25 Questions

1. What are our guiding principles?

2. Uniform cleanliness and crew appearance affect the food safety and quality in the restaurant. ?

3. What test strips must you use to test the concentration of sanitizer at the dish machine ? What is the proper concentration ?

4. What statements should you refrain from while dealing with a customer injury?

5. How far away from food products must cleaning chemicals and spray bottles be kept?

6. What is the name of the parent company that owns blaze Midwest Inc?

7. W.A.T.C.H.

8. What do you do if you are counting a drawer and you are called away?

9. More than one person can work from a cash drawer as long as they have the MIC's permission?

10. Who is responsible for all of the cash in the store during the shift ?

11. What items should we suggestive sell?

12. Temp of freezer

13. List 5 things expected of a shift leader

14. Who should be contacted at home office when there's an employee or guest injury at the restaurant ?

15. Round - Evenly spread thin layer toppings - A half inch thick crust - Thin and crisp - G.R.E.A.T

16. C.O.A.C.H.

17. List the three different methods of communication

18. What should be done with any open orders left in the register at the end of the day?

19. Describe how you check for open online orders at close?

20. What is the safe range of cold temps on the line?

21. L.E.A.D

22. What is the policy when an employee uses a drinking cup intended for sale to the guests?

23. Lively fun interactions - Always say yes - Zoom go really fast - Exceeding expectations - B.L.A.Z.E

24. What is the address , email, & telephone number to your restaurant ?

25. List 7 priority one steritech food safety assessments?

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