MFY Verification Test

Initiator
1. What is the toasting time of the buns?.......................................................................
2. What is the steaming time for the buns?....................................................................
3. What are the temperatures of the rapid toaster?.........................................................
4. What should be the setting of the rapid toaster?........................................................
5. What is the temperature of the rapid steamer?...........................................................
6. What is the warm-up time for rapid toaster?.............................................................
7. What is the warm-up time for rapid steamer?............................................................
8. How many buns can be toasted at the same time in rapid toaster?............................
9. How many buns can be steamed at the same time in rapid steamer?........................
10. Which part of the bun must be toward the UHC while dressing?.............................
11. What is the minimum temperature of the toasted heel and crown?...........................
12. Which way regular buns are placed on the steamer spatula?.....................................
13. When do you serve the order off the KVS?...............................................................
14. What is the reaction time?..........................................................................................
15. What is the bun production time?..............................................................................

Chaser/Assembler
16. What is the sandwich assembly time?.......................................................................
17. What is the holding time of each fried product?........................................................
..
18. What is the holding time of each grilled product?.....................................................
19. What is the temperature of the UHC slots?...............................................................
20. What is the temperature of the UHC table and prep-table?.......................................
21. What color tongs is used for chicken, beef and fish products?..................................
22. What is the color of the clips for 10:1, grilled chicken, koftha, nuggets, veggie?.....
........
23. What is the warm-up time for UHC?.........................................................................
24. What is the warm-up time for HLZ?..........................................................................
25. What is the warm-up time for UHC and prep table?.................................................
26. What are the temperatures of the HLZ?.....................................................................
27. What is the holding time of the sandwich in the HLZ?.............................................
28. What is the sandwich assembly time?...
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Grilled/Fried products Batch Cooker

29. What VCMS stands for?............................................................................................
30. Minimum number of UHC trays which should be used for one product? Why?......
..
31. How often UHC trays must be washed and sanitized?..............................................
32. What is the ratio of the seasoning for grilled products?............................................
33. Maximum stacking height for 10:1 patties?...............................................................
34. Maximum stacking height for 4:1 patties?.................................................................
35. Maximum stacking height for 3:1 patties?.................................................................
36. Maximum stacking height for grilled chicken and koftha?.......................................
37. What is batch cooking?..............................................................................................
...................................................................................................................................
.
38. Maximum number of McChicken portions in 1/3 UHC tray?...................................
39. Maximum number of Nuggets portion in 1/3 UHC tray?..........................................
40. Maximum Fillet-O-Fish portions in 1/3 UHC tray?..................................................
41. Maximum Value chicken portions in 1/3 UHC tray?................................................
42. What sustain means?..................................................................................................
43. What recovery means?...............................................................................................
44. Fried portions can be stacked on top of each other. True or false?...........................

Front Counter
45. What is the order taking time in Front counter?........................................................
46. What is the cash-out time in the front counter?.........................................................
47. What is the assembling the order time?.....................................................................
48. What is the present order time?.................................................................................
49. What is the service and total experience time at the front counter?..........................
50. What are the steps at the front counter?.....................................................................
..

Drive-Thru
51. What is the respond time in the Drive thru?..............................................................
52. What is the order taking time in Drive thru?............................................................
53. What is the cash-out time in the Drive thru?.............................................................
54. What is the assembling the order time?.....................................................................
55. What is the present order time?.................................................................................
56. What is the service and total experience time in the Drive thru?..............................
57. What HOT stands for?...............................................................................................
58. What COD stands for?...............................................................................................

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Additional questions for managers:

1. What is the formula of calculating the UHC levels?.................................................
..
2. What are the volume levels in the UHC and production charts?...............................
3. What is the formula of calculating the average sandwich per GC?...........................
..
4. What are the 12 elements of the shift management?.................................................

..
5. What is the ratio of positioning the crew between service and production?.............
6. How would you position 10 crew in a mall MFY store?
Front counter:.Production:.
7. How would you position 10 crew in drive-thru store?
Front counter:..Drive-thru:..Production:
8. What is the maximum GC which can be supported by using only one side of the
MFY line?..................................................................................................................
9. Who is the last to join the MFY line and first to leave it?.........................................
10. How do you choose primary register?
11. What is the minimum tray space of the primary register?........................................
12. What number 10:1 patties do you probe when doing food safety? 4:1?....................
13. How often bun temperature test should be performed?.............................................
14. How often should be the teflon of the rapid toaster changed?...................................
15. How often should be the belt wrap of the rapid toaster changed?.............................
16. How often should be the steamer delimed?...............................................................
17. How often you need to calibrate the steamer?...........................................................
18. How often need to clean to HLZ filter screen?..........................................................
19. How often HLZ calibration should be checked?.......................................................
20. How often need to check the calibration of the prep- and UHC table?.....................
21. What is the maximum capacity per hour of drive thru with two windows?..............
22. What is the maximum capacity of drive thru with two windows and HOT or
COD?.........................................................................................................................
23. Why do we need HOT/COD or three windows in the drive thru?.............................
..
24. The crew using HOT should walk on the D/T lane and take as many orders as
possible. True or false?..............................................................................................
25. Where the second manager on the shift should be positioned?.................................
26. What danger zone in MFY means?...........................................................................
27. Who is the first person to position in the kitchen?.....................................................
28. What dynamic routing on KVS means?.....................................................................
29. The higher the guest count, the lower sandwich prep time should be. True or
false?..........................................................................................................................
30. What is the KVS target time and it is summary of which times?..............................
31. What D/T optimization means?.................................................................................
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32. What is the minimum car stack needed between order-taking and presenting point
in drive thru?..............................................................................................................
33. What the following abbreviations on POS reports mean?
OVRP...
OVTOTL
LT.
OT
CASH...
PSNT
TOTL...
TOTL Target
PSNT Target
HOLD #...........................................................................................................................
CARSV
HOLD..
SN #
AVG #..............................................................................................................................
TTS..
OVR 50
UNDR 25

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