Activity Time: 30 minutes

Transcription

1 Activity Time: 30 minutes Complete this test as a part of your Level 1 certification in the Manager Development Program. 1. The three fanattitudes are: (select all that apply) a. Game face is my only face b. I am the key ingredient c. You are my priority d. I have pizza sauce in my veins 2. A tactic to add energy to the shift, make individual team members feel good, and let the team know your expectations is called: a. Vocalizing b. Performance Coaching c. Leading by example d. Setting the tone 3. One way to ensure order accuracy at the order-taking station is to: a. Shoulder-surf b. Read back the order to the customer c. Vocalize out the door times d. Watch the product go through the makeline 4. At the end of the night, you discover that you re missing eighteen 20 oz. cokes. At a food cost of $1.19/coke, what is the total cost of this shortage? a. $18.74 b. $25.75 c. $21.42 d. $ You have one CSR who has clocked out 15 minutes late on 6 of their shifts in the last 2 weeks. How much in dollars, has the CSR cost the store in additional labor if they are paid $8.30 per hour? a. $49.80 b. $15.75 c. $12.45 d. $32.40 MDP Level 1 Certification Test V1 Q Page 1 of 5

2 6. If your team member over-cheeses by 2 ounces on 25 pizzas during their shift, how much was the over-portioned amount of cheese in dollars ($)? (Cheese is $1.83/pound and there are 16 ounces in a pound.) a. $13.66 b. $3.66 c. $5.72 d. $ What is the number one key to controlling food costs? a. Control Portions b. Control Remakes/Bad Orders c. Control Waste d. Control Theft 8. How could you let your team know that accuracy matters? a. Vocalize what you see in store and monitor the makeline b. Stretch dough during the rush c. Write it in the manager log d. Observe the rush 9. What are some suggested ways you can prevent food waste? (select all that apply) a. Use scales to practice portioning with your team b. Don t let employees make personal food orders c. Quiz team members on portions 10. Why is it a bad idea to use frozen cheese on your product? a. Cheese is smaller when it s frozen, so it affects portioning b. It will be cold when it comes out of the oven c. It clumps and makes it hard to spread d. Cheese is larger when it s frozen, so it affects portioning 11. If your store has less than 3 stars on your previous OER, how often is it recommended to complete a self-oer? a. 2-3 times a week with your GM b. Once a month c. Once a year 12. As a manager, you create and maintain your store culture. a. True b. False 13. To be an effective leader, you should take great care of your team while also: a. meeting the needs of your organization b. taking great care of yourself c. making sure everyone gets paid d. helping everyone feel productive MDP Level 1 Certification Test V1 Q Page 2 of 5

3 14. How would you motivate the following personnel: A driver works at Domino s as a second job in order to make some extra spending cash. a. Talk to them about providing great service to help them get better tips. b. Commit to their training to make them feel comfortable and appreciated. c. Talk to them about flexible hours. d. Let them know they can work whatever hours they like. 15. Is this goal SMACable? (specific, measureable, achievable, compatible): We want 100% tracker feedback! a. Yes b. No 16. Looking at this data, how do current sales compare to last year, at the same time of day? a. 19.6% up b. 72% down c. 83.3% up d. 91.7% down 17. What does hire the smile mean? a. Hire individuals with a great attitude b. Hire individuals who look the most professional c. Hire the individuals with the best smile d. Hire the individuals who are the most experienced with food service 18. When it comes to being a Product Master, great leaders have: (select all that apply) a. Strong technical skill b. More hours than other team members c. The ability to make it fun d. A higher pay than other team members 19. Hands should be sanitized after touching money or phones. a. True b. False 20. The three types of sanitizing are: (select all that apply) a. Swabbing (wiping) b. immersion (dunking) c. spraying (air drying) d. cleansing (washing) 21. How long should items be left in the 3 rd compartment of the 3-C sink to sanitize? a. At least 30 seconds b. At least 1 minute c. At least 2 minutes d. At least 5 minutes MDP Level 1 Certification Test V1 Q Page 3 of 5

4 22. To keep track of product shelf life, you should: (select all that apply) a. Properly date, label and rotate product b. Throw food away from the makeline bins c. Use the First In First Out method 23. An effective goal should be Specific, Measurable, Achievable, and. a. Sustainable b. Compatible c. Comprehensive d. Not too hard 24. What is dough management? (check all that apply) a. The process of managing dough temperature during the proofing or rising process so the dough is at its optimum flavor and texture when baked. b. The process of managing dough while it s in the walk-in. c. The process of managing dough temperature after it s been proofed and is ready to use. d. The process of figuring out how much dough you ll need each day and pulling it out to be proofed. 25. Which describes properly proofed dough? a. Double in size, maintains a round shape and is easy to stretch. b. Very soft to the touch, slightly difficult to pull from tray, easily stretches with some thin spots. c. Very cold and firm to the touch, difficult to edge stretch. d. Deflated with no spring when touched, cannot pull round dough ball from tray, easily falls apart when stretched. 26. You see a team member help a customer carry some pizzas to her car. What should you do? a. Take the time to tell the team member good job in the moment b. Write down what the team member did and bring it up during the next performance review c. Politely ask the team member to get back to work 27. Your store recently received a large order for an office party down the road. What is the best way you can take advantage of this opportunity and help build your sales? a. Place an employee outside the office with a wobble board b. Include a menu with the large order c. Call the office back and try to upsell 28. Which of the following is NOT a best practice of oven tending? a. Giving feedback to the makeline b. Multi-tasking & staying organized! c. Routing orders d. Calculating est service times based on HTA times from around the store 29. Which of the following is NOT a best practice of routing? MDP Level 1 Certification Test V1 Q Page 4 of 5

5 a. Bagging and tagging b. Identifying and routing good doubles c. Knowing the delivery area d. Dispatching drivers before the order is actually ready to go 30. The average delivery expert can safely take approximately deliveries per hour in any combination of single, double or triple. a. 2 b. 3 c. 4 d. 6 MDP Level 1 Certification Test V1 Q Page 5 of 5