EMP Entrance Test 2014

1. The Third step of the coaching process is:

a. Describe the problem
b. State the purpose
c. Demonstrate the right way
d. Listen actively
2. What is the minimum pass percentage score for QSC to pass a SOR?
a. 81 / 80 / 88
b. 100/ 100 / 100
c. 75 / 80 / 80
d. 80 / 80 / 80
3. The
icon in the MDP - 2 indicates:
a. On the floor activity
b. Classroom activity
c. Shoulder-to-shoulder coaching activity
d. Off the floor activity
4. In the
a.
b.
c.
d.

GAME model of action planning, E stands for

Execute
Erase
Enter
Equate

5. Full form of BOB is:

a. Better out of Best
b. Brand of Burgers
c. Beverage over burger
d. Brand of Butter
6. As per objective & Action Planning Define what is an objective?
a. Long term desired result
b. A purpose statement written to achieve the goal
c. Short term desired Result
d. All the above
7. What is the output of shift management system?
a. Knowledgeable employees
b. A well run shift
c. Employees are motivated and committed to provide best
customer experience
d. Safe products
8. Identify the primary system amongst the systems listed below :
a. Business planning

b. People practices
c. Food safety
d. Production Management
9. Identify the support system amongst the systems listed below :
a. Production
b. Safety and Security
c. Crew and Management scheduling
d. Internal Communication
10. As a part of which step out of the 4 steps of Training, a crew trainer
must ensure that the Procedures are broken down into Stages and
smaller steps during the first day of the initial training of a
candidate?
a. Prepare
b. Present
c. Try out
d. Follow up
11. Difference between the usage as per the POS report Vs actual usage
is called as
a. Condiments
b. Raw food waste
c. Employee meal
d. Stat variance
12. Which of the following is not the module of MDP 2?
a. Basic Supervision
b. Inventory Management
c. People Practices
d. Planned & Daily Maintenance
13. Are SORs (Away / Home) in a ROIP cycle (Except the ones for SMX
certification):
a. Announced a month prior to the restaurant team
b. Un Announced
c. Announced to RMs only
d. Announced post completing the FOR
14. A Small circle in a system map represents:
a. The person who is supposed to do the task
b. The task that has to be performed
c. Important tasks out of all
d. key success factor
15. Give & Receive Feedback is ___________ step of coaching.
a. Second
b. Eighth
c. Seventh
d. None Of the above
16. We believe in the McDonalds System is one amongst the 7 Values
of McDonalds ?

a. True
b. False
17. What
a.
b.
c.
d.

is our people promise?

TO be the worlds best quick service restaurant
You are no.1 with us
I m lovin it
We value you, your growth & contribution

18. In which tool will you find the 5 Ps and the growth platforms for a
year Planned for the Market:
a. Execution Calendar
b. Business Score card
c. Branded Extension score card
d. None of the above
19. After
a.
b.
c.
d.

seasoning the grill scraper blades, you should:

Assemble the scrapper and start using
Keep it untouched for 2 days
Scrub the blade with McD HA
Leave it overnight and assemble next morning

20. What
a.
b.
c.
d.

are the 5 elements of a well written Objective?

SMART
STREET
SLATE
SPARE

21. we use ____Oz. cup to check the calibration of pyrometer

a. 8
b. 12
c. 16
d. 20
22. While preparing the solution in wash compartment at the 3 sink, how
much quantity of McD HA is used?
a. 50ml
b. 60ml
c. 100ml
d. 120ml
23. At the time of hand wash, hands must be scrubbed with AMH :
a. For minimum 5 seconds
b. for minimum20 seconds
c. once a day
d. after every 2 hours
24. What
a.
b.
c.

is the full form of GCPCH??

Guest count per customer hour
Guest complaint per customer hour
Guest count per channel hour

d. Guest count per crew hour

25. While checking the internal temperature of any patty, you must hold
the pyrometer at an angle of
a. 45degree
b. 60degree
c. 55 degree
d. Any angle is OK
26. At McDonald's ideally we should use a mixture of 2 types of
feedback?
a. Appreciative and no feedback
b. Appreciative and negative feedback
c. Constructive and construction feedback
d. Appreciative and constructive feedback
27. What
a.
b.
c.
d.

is minimum percentage to pass soc?

70%
80%
90%
100%

28. "Ahmad, you are good for nothing This statement is?
a. Paraphrasing
b. Constructive feedback
c. Appreciative feedback
d. Negative feedback
29. Which probe do we use to take the temperature of the Universal / HD
UHC:
a. Ambient
b. Vat
c. Hammer
d. Screw
30. In execution Calendar, what is the full form of LTO under the New
Product head?
a. Limited Time Offer
b. Last time Offer
c. Limited test Offer
d. None of the Above
31. What should be the maximum time at the front counter - from Order
taker totals the order till the time the runner delivers the complete
order?
a. 210 seconds
b. 60 seconds
c. 120 seconds
d. 90 seconds

32. Below are the steps not to be followed during an armed robbery?
a. Remain calm
b. Stand still
c. Be a hero and fight if possible
d. Do what the robber asks you to do
33. Secondary shelf life of tomato mayonnaise is
a. 120 days
b. 18 hours
c. 30 days
d. 2 hours
34. Upon delivery, tomatoes must be sanitized with Suma Tab by giving
a minimum contact time of
a. 5minutes
b. 2 hours
c. I hour
d. 2 minutes
35. For taking the temperature of wrap griller, we use
a. Ambient probe
b. Vat probe
c. Surface probe
d. Needle probe
36. In single run, a crew can place a maximum of how many patties on
the grill (As per the Patty Placement guide)?
a. 5
b. 8
c. 9
d. 10
37. The drink size of ice tea is
a. 300ml
b. 250ml
c. 120ml
d. 275ml
38. While doing the stock up of ice: (find the odd one out)
a. It is not necessary to wash the hands
b. You should wear gloves
c. You should not wear gloves
d. You should not use ice scoop

39. Leadership and communication skills is one of the modules of

CTDP?
a. True
b. False

40. During 4 step process of training, the detail of the presenting a step
will depend on the complexity of the task, ability of the trainee and
a. Ability of the trainer
b. Time of the day
c. Male/female crew member
d. Age of the crew member
41. Which Tool contains the basic work related administrative
information for a crew members
regarding working at McDonalds.
a. SOC
b. Crew Handbook
c. QSC workbook
d. Trainer notes
42. Full form of EMP is
a. Efficient Management practice
b. Employee Manager processes
c. Effective management Practices
d. Error management practices
43. How many Values does McDonalds System Believe.
a.3
b.5
c. 7
d.8
44. The third step of the coaching process is
a. Describe the problem
b. State the purpose
c. Demonstrate the right way
d. Listen actively
45. As a part of which step a crew trainer must ensure that the area is
clean during the first day of
the initial training of a candidate
a. Prepare
b. Present
c. Try out
d. Follow up
46. What do the numbers in column between equipment and planned
maintenance task of the
Planned Maintenance Booklet
represent?
a.
b.
c.
d.

MRC Number
Scheduled date
O & T Manual Page No.
Equipment Manual page no.

47. In a system map if two tasks are completed by dotted lines, it

indicates
a.
b.
c.
d.

The sequence of completing task cannot be altered

The sequence of completing these task can be altered
The tasks are not necessary to be completed
Anybody can perform these task

48. If you experience an equipment problem which tool will you refer
to
a.
b.
c.
d.

MRC
Equipment history card
Planned maintenance booklet
Equipment Manual

49. Your action plan be SMART where R means

a.
b.
c.
d.

Reasonable
Right
Recommended
Relevant

50. Full Form of FOR is

a.Final operation review
b. Full operation review
c. First operation review
d. Full operation reconstruction