Food/Beverage
Name the two type of menus we have?
Bonus for 100: what 2 resources do we have available to use to ensure we make retail food correct?
retail and event
pocket guide and builders
When should be we be cleaning?
If your not sure what to clean or how to clean, where can you find that information.
all the time, when no orders to be done
yellow book/black door- cleaning schedule and cleaning equipment guide
What is a lane grid?
a layout of the guaranteed revenue and activities for the day/week- events, leagues, make ups, staff schedule
List 4 things you can find in the yellow book?
temp log, cleaning schedule, sanitation audit, food program, line check tool, cleaning, equipment guide,
List @ least 2 food/beverage (alcohol included) specials
Super Specials - Mon thru Thurs: beer and liquor
League beer bucket special- sun-fry 5-9pm: prep & domestic
Pizza & Pitcher Special
First Frame Special
How do you calibrate a thermometer?
cup of mostly ice, fill water 1/4 less from the rim, clean thermometer, set in ice water, needs to reach 32, and your all set
Who is Kyle Anders? How does his job affect you?
Sr Facility Manager - responsible for the aesthetic and functionality of the center as a whole and everything in it
What is the sanitation audit, who is responsible for it, and how often should it be getting done?
a monthly inspection done by the GM to help correct any violations we would otherwise get in a health inspection visit
What does BEO stand for?
For an extra 100, describe what is all on a BEO
Banquet event order
ID# for event, contact info, sales rep name, time, type of event, # of lanes, EAT, PLAY, DRINK, MOR, notes, credit card
How often do Sani buckets and dish water need to be changed?
Bonus for an extra 300, what are the temperatures the disk sinks should be at?
2-4 hours (depending on business), at least every 3 hours (depending on business)
wash - 110, rinse - 120, sani - 80
What's 86 mean?
Whats 68 mean?
out of stock, block out of the menu
back in stock, put back on the menu
What day are we suppose to be cleaning the grill hood area?
What is add an effect
What's the standard time that food should be out by for all events?
BONUS for an extra 200: what are 2 main types options that event guests can choose from?
30mins
buffets (lightly replenishable) or platters (al la carte/not replenishable)
Name 3 things you must do when receiving the truck order.
read the invoices comparing what you actually got with what was actually ordered, quality of product received is correct (is it the right item) and expiration dates, temperature, rejecting incorrect or damaged items, store quickly and correctly, file the invoice (put in office)
What days are our prep days?
Mondays and Fridays
Why is the yellow book so important?
basic expectations of having a functional kitchen
What are the 2 sizes of condiments bowls and when should they be used?
16oz- all event condiments
23oz- only for hummus and nacho/taco/fajita buffet setup
What's important about these following temperatures:
0, 41, 135, 155, 165,
0. freezer. 41 cooling hot food for storage, and cold holding, fridges have to be at this time or below. 135 hot holding food (slightly above is okay). 155 ground meat is cooked to this. 165 poultry cooked to this, left overs must be reheated to this and maintain for 15 sec.
What's our current food quality score?
Extra 150, why do you think this is?
83.3%
What is the standard way to clean the hood filters and where can you find this information?
chemical- grease cutter plus
stainless steel polish
turn off, let cool, clean filters, spray plus, let sit for 5-10 mins, scrub with a brush, rinse with hot water, let air dry, polish at the end
- what does LTO stand for, and how often do we have them?
- what's the standard order for buffet items?
Limited time offer- 4 per year/ so every quarter (3months)
- cold apps> hot apps> sides>entrees>pizza> SJW