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Which of the followingb is the basic training principal ?
People learnt best in an enviroment
Treat people the way they like to be treated
Respect people
Let people grow

Egg Cooker Temparature?

360*F
275*C(+/-5)
400*F
275*F(+/-5)

Slice Hiight of Q.P. Bun??

1/8 inch
15/16 inch
5/8 inch
5/6 inch

What is the temparature of soft serve

34 to 40*f
24 to 26*f
0 to -10 *f
34 to 40*C

What is the passing percentage of Aloo Tikki SOC??

90
100
80
None of the above

What color cloth would you use in Lobby table ??

Grill cloth
Red
Green
Blue

What are the 4 step of training method of McDonald's ??

Prepare, Present, Tryout, Follow up
Prepare, Present, Train, Follow up
Plan, Preapare, Train Feedback
Prepare, Present, Tryout and feedback

How many patties can you lay on 1 zone of grill??

8
4
5
2

What are the 2 elememts require during a Robbery??

Security Guard
Gun and Mask
Robbery and use of force
Presence of person and force

What is our mission statement ??

If it is not right do not serve.
To be a customers favourite place to eat and drink
Fast, accurate and friendly
None of the above

While running shift you handle a customer complaint the regarding the spicy paneer burger testing bitter.
you start investigation for the problem causes which could be :-
Sauce had exceeded holding times
Tandori sauce stored at a high Temparature.
Products has exceeded holding times
All og the above

Cheese & Corn Patty holding time in UHC??

40 min.
20 min.
30 min.
20 sec.

Butter fat content of soft serve mix is ??

4%
3.50%
5%
None of the above

What is the temparature at which puff begin thawing ??

8*F
4*F
3*F
34 to 40*F

Which of the following is a testing questioin ?

What is the temparature of taylor grill
Why should be salt fries
Why should we brush our teeth daily
Why should we not throw garbage anywhere

The Temparature of choco paste should be maintained at ?

85 to 90*f
80to 85*f
90 to 95*f
None of the above

Danger zone in temparature?

40*F to 140*C
40*C to 140 *C
40 *C to 140*F
40*F to 140*F

As per the QRG which of the following is a hoapitality Minimum ?

Clean Restaurant
Accuracy at the counter
Managers as hospitality ambassador
All of thr above

SOC are used for :-

Goal:accuracy
Trouble Shooting
Regular and cistent follow upons
All of the above

Raw Egg storage temparature ?

0 to -10 *F
34 to 40*F
34 to 55*F
51 to 80*F

Hariyali Sause Taster bitter the reason could be

Sauce had exceeded holding times
Sauce stored at a high Temparature.
Products has exceeded holding times
All of the above

What is the cooking temparature of filet -O-Fish ?

365*F
360*F
335*F
360*C

Surup tank pressure for diet coke is ?

60 psi
15 psi
20 psi
40 psi

An exchange of ideas and feeling is known as ?

Communication
Reflection
Follow up
Open ended question

Why should approns be worn by a person working in the kitchen?

To prevent cross contamination
To prevent chemical contamination
To hide torn and hide dirty uniform
All of the above

One of the enemies of oil is ?

Water
Oxyzen
Carbon
A&C

Which of the following equipment would you fire up first ?

UHC
VATS
PUFF MERCHANDISER
HLZ

How much chiptle goes in egg saucy wrap ?

15 ML
10 ML
30 ML
20 ML

What is the primary self life of Pizza McPuff ?

180 DAYS
150 DAYS
190 DAYS
270 DAYS

What is the self life of RBD ?

90 DAYS
180 DAYS
270 DAYS
365 DAYS

What is re run?
Ratio of syrup to mix
air to mix ratio
Stopping the combo and starting again
Mix removed from the machine at the end of the day

What is the yeild per inner of veg sauce ?

45-48
33-35
34-40
35-38

What is the minimum passing percentage for filtering SOC?

90%
100%
80%
95%

Portion weight of small ice tea premix?

34.2 grms.
44.2grms.
42.4 grms.
34.4 grms.

What is the stacking number for Ketchup cases.?

7
5
6
4

What is the secondary self life of Chicken McNuggets?

90 days
2 hrs.
2 days
None of the above

What is the yeild per inner of veg patty ?

25
30
20
15

What is the inner per case of cold coffee?

12
6
18
24

Primary self life of coffee creamer?

40 Days
180 days
90 days
60 days

Syrup calibaration ration for ThumsUp is?

5.2
4.2
4.2
None of the above

Drink dispense temparature is ?

0 to -10*F
16 to 18 *F
34 to 40 *C
34 to 40 *F

Warm up time of HLZ ?

30 min.
20 min.
60 min.
None of the above

Role of filters in communication is?

Get more information
Block the message
Distord the message
Make communication better

What is our People Promise ?

To be the best QSR in the world
We value you your growth and your contribution
The world best quick service Restuarnt
B&C

What is water pressure setting for buns steamer ?

20 PSI
20-30 PSI
90-110 PSI
60 PSI

Primary self life of eggs?

20 days
60 days
45 days
90 days

How many grill cloths should be used per shift?

40
48
72
Depend as per shift demand

Over run is ?
Air to Mix ratio
75% fresh and 25% re-run
Both A & B
None of the above

Total experience time as per McDonalds standard should be ?

3 Min.
2 Min. 30 Sec
3 Min. 30 Sec.
1 Minute

Minimum internal temparature of spicy chicken patty after cooking should be

160*F
165*F
180*F
165*C

What are the two step of Floor control?

Decide and Act
Prioritize and communicate
Observe and take action
Observe and communictae

Which of the following is testing question ?

How is your day today?
When are you coming for Party?
Is everything fine
Non of the above

Fatigue is what type of filter/Barrier?

Physical
Language
Preoccuption
Vegue message

At the end of day sanatized sauce cartidges should be stored at ?

on the dry stock
In the Freezer
In the chiller
In Kitchen

Minimum thawing time of chocolate brownie is?

8 hrs.
6 hrs.
4 hrs.
24 hrs.

Primary self life of Shredded vacuum packed lettuce?

5 days
6 days
12 days
8 days

Primary self life of frozen buns

30 dya
25 days
45 dyas
None of the above

What is the importance of effective communication ?

Key to good morale
Result in better QSC
Promotes Low productivity
A&B

Flaps of cardboard boxes stored in freezer can be torn of to make them look neat ?

Yes

No
What is the number 1 Priority of the following ?
Main Glass dirty
Service time 2 minute
Littre outside the store
Music system not working

The amount and quality of training a person receives affects ?

Team work and productivity
QSC
performance result and employee Turnover
All of the above

What is the yeild per inner of fish patty ?

48
45
25
20

What is the portion weight of ketchup sachet?

10 grms
12 grms
8 grms
None of the above

What is platen temparature of rapid toaster?

400*F
560*F
450*F
350*F

Temparature of fry bulbs ?

400 watts
350 watts
375 watts
450 watts

Primary self life of hash brown ?

180 days
270 days
90 days
210 days

What policy means that one should not communicate to outside people facts and figures about the company?
No solicitation
Employee meal policy
Sexual Harrasment
No loitering Policy

Parul the Kitchen IC says, can I have 4 grill Please? Therefore Parul is?
Message
Sender
Receiver
Non of the above

Which of the following is a teaching question ?

How much onion goes in chicken supreme burger
Why should be not be stand on the topmost of the ladder
What is the temparature of grill
All of the above

Worriers are what kind of filter/Barrier?

Distraction
Preoccuption
Physical
Asumption

In McDonalds FMS stands for ?

Fire management System
Feedback management system
Free manager status
Feedback management survey

How often should grill surfaces be scraped?

Every hrs.
After Every round
When there is no order
Only when told by shift ic

What is the fire up time for Vats?

45 min.
60 min.
30 min.
15 min

If the size of grill patty after cooking is too small than the reason could be?
Grill temparature is too high
Moisture content of the grill is too long
Patties are kept on the grill for too long
All of the above
The dispense tim?e for cold coffee is
9-11 sec.
13-15 sec.
11-15 sec.
15-17 sec.

How much onion goes on McEgg Burger

4 grms.
8 grms
5 grms
10 grms

To control the time factor to prevent bacterial growth we do:

DPSC
BREAK CYCLE
BOILOUT
DETAIL CLEANING

What is the second step in creating customer care culture?

Implementation
Prioritize
Research
strategy

You can improve the life of oil ?

keeping the vats covered when not in use
Frequent skimmimg of the vats
Both A & B
None of the above

Which of the following task would you rate as per 1st priority
You get a call from supervisor
Grilled patties are being undercooked
Service time of 2 minuts
Store entrance is dirty

Why is a post shift analysis important?

Helps improve on next shift
It is a procedure that need to done
helps to show other how good you are
All of the above

How do we warn the customers that the floor is wet?

Place a crew near wet floor area to inform the customers
Shout loudly when customers entere the stor
Ask MIHU to tell each and every customers
Put a wet floor sign.board on the area

what should be temaparature of the soft serve mix reservoir ?

0 to -10*F
34 to 40 *F
24 to 26 *F
34 to 40*C

Which of the following is the basis training pricipal?

People learn best in an enviroment that is fun and stimulation
People learn new information better if it is related to something that is they already know
A&B
None of the above

Warm up time for rapid toaster is?

30 min.
20 min
45 min.
None of the above

Finished yeild from 10KG tomatoes creat would be

800 to 900
780 to 900
680 to 700
720 to 750

Which of the following is the close ended question

What station are you trained on
Where are you working today
What is your name
Are you working mid shift

Secondary self life of tea powder is ?

5 Days
24 Hrs.
7 Days
None of the above

Primary self life of hot fudge topping ?

270 Days
150 Days
120 Days
180 Days
How many eggs are used for full run DPSC?
2
4
5
6

How much Chipotle goes in Chicken Kebab wrap ?

30 ml
20 ml
15 ml
None of the above

The golden rule of McDonalds is?

Treat people the way they want to be treated
Treat people the way you want to be treated
We value your growth and contribution towards the company
If it is not right do not serve

Temparature of the handwashing water should be

110 *F
120*F
125*F
135*F

Which company supplies fresh buns to McDonalds in western india

Vista foods
Food Lands
Bakebest
Arya Bakery

What is the time set for wrap griller?

20 sec.
10 sec.
15 sec.
5 sec.

What is the primary self life of magical spice mix ?

180 Days
270 Days
220 Days
90 Days

How often should be the1/3 wire rack on the UHC be cleaned and sanatized?
4 hrs.
2 hrs.
Evey hrs.
Whenever Required

Which probe is used to take temparature of wrap griller?

Oil Probe
Surface Probe
Needle Probes
None of the above

What is primary self life of McSwirl chocopaste dip?

5 month
4 month
3 month
6 month

What is the holding time for French Fries?

5 min.
7 min
8 min
10 min.
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Subjective Question and Answer
8 Competencies ?
Communicate effectively & Honestly
Develop crew & Managers
Build teamwork
Influence by example
Put the customer first
Organized the work
Support change
Plan beyond the shift

5 Step of coaching process

Observe
Give and received Feddbacks
Demonstrate the right way
Agree on what will be change
Follow Up

6 Steps of Councelling
Strate the purpuse
Describe the problems
Listen
Agree on the problems
Involve employee to determine solution
Have the employee sumup.

7 Habbits
Be proactive
Begin with the end in mind
Put first Things first
Think win / win
Seak first to understand than to be understood
Synergize
Sharpen the saw

Five step of Training Principal ?

People remember best what they learn first
People learn best by being exposed to new information through a veriety of activity.
People learn new materiel better if it is relataed to something that they already know.
People need feedback on how well they are doing
People learn best in an enviroment that is fun and stimulating.

Eight proven People Practice ?

Attract high promotes and retain high quality customer focused employee
Provide an information and motivating orientation and effective training to all employee.
Ensure pay raises occur according to schedule
Position crew members and managers to devever the best customer service
Ensure good communication among with crew and managers
Give crew their breaks and ensure there are enough crew schedule to handle the workload
Provide the necessary equipment to do quality work
Provide a safe and comfortable employee.

Rule "3" of delegation

Deligate the task not the responsibilty
Delegate the task to a person, who has ability to the do the task
Follow up

Name the 5 people Practice of McDonalds ?

Respect to People
Talk to People
Listen to People
Initiative sprit
Let's them grow

Five Power ?
Reward Power
Coeroive Power
Position Power
Expert Power
Referent Power

Six Customers Satisfaction Standard

Deliver Hot and Fresh Products
Accuract - Get it right the first time
Handle complaint Quickly and Effectively
Deliver quick service
Personal Intraction
Deliver impressive service

Five Hospitality Minimums ?

Genuine welcome and thank you
Clean Restaurant
Hospitality Gesture
Manager as a Hospitality ambassador
Accuracy at the counter

Decision Making model ?

Observe
Prioritize
Decide
Communicat

Seven Values of McDonalds ?

We place the customer experience at core of all we do.
We are commited to our people
We believe in McDonalds System
We oprate our business ethically
We give back to our communities
We grow our business profitably
We strive continually to improve

Six Basic Management Skills

Building trust/Earning respect
Communication
Co-ordination
Co-operation
Customer Service
Decision Making

Ways to build trust ?

Keep commitment
Be open
Be competent
Act in others best interest

3C's Of McDonalds
Communication
Coordination
Cooperation

Five Step of customer recovery process ?

Be accessible
Listen & Emphatise
Keep it friendly and Apologise
Thanks the customers for theire feedback
Fix the problem and follow up

Defination of Floor Control:-

Floor control is the co-ordination of people, products and equipment to achive a smooth
consistenet and profitable business operation and 100% total customer satisfaction.

Basic trouble shooting of equipment is ?

Is the equipment plugged in ?
Is it turned on ?
Is the fuse blown ?
Is the circuit breaker on ?
Are the lines connected ? Is the gas linevon the fryer vat connected.

TRUST X RESPECT = INFLUENCE

Who is Ronald McDonalds ??

Ronalds McDonalds is our chief happiness officer for McDonalds worlwide.

Who are the Ronalds McDonalds Friends

Grimac
Birdle
Hamburgalar

Did You Know ??

Ronald McDonald made his debut in 1963
His favourite colours are Red and Yellow
His Favourite sound is Laughter
In Japan, he is known as Donald McDonalds
Ronalds has homes in over 100 countries.
The size of his big Red shoes is 29EEE ( Extra long, Extra Wide and Extra Red)

Coaching Process :- When a person create and maintain a reletionship with another person
to make it either for the person to learn and grow

Golden Rule :- Treat others the way you want to be treated

Platinum Rule:- Treat others the way, they want to be treated.

Leadership:- Influence others to do you want to do them.

Base Food :- The total raw products cost of all menu items sold through the pos register

Complete Waste:- The total number of discard completed products

Raw Waste:- The total amount of spoil or discard raw products.

Employee Meal:- The total food cost of crew member meal as tracked through the pos register

Condiment:- The total cost of over the counter items such a ketchup as well as miscellinous items
such as oil also

Stat loss and usage varience:- Different between actual raw products usage
( based on physical inventory) and calculate products usage ( based on Promix report)
as tracked through POS
Unexplained Food Cost:- Different between food componenet listed above and actual
P&L food cost

People promise:- We value you your growth and your contribution

Mission Statement;_ Customer favourite place and way to eat and drink

Vission Statement :- The world best quick service restaurant experience.

What is GAME model ?

Gather fact through observation
Analysis facts and Prioritize
Make a plan based on best dicision
Excute the plan ( Take Action now and take future action for fix it)

Food Cost component ?

Raw food waste
Completed food waste
Employee meal
Condimenets
Stat variance and yeild loss
Promo

FOOD COST = BASE FOOD COST + FCC

Reason for raw waste ??

Equipment problem
Overstocking
Over production
Follow up
Poor teamwork

A positive variance can be caused by :-

Improper procedure
Inaccurate inventory
Unrecorded transfer
Improper recording of waste and emp. Meal
Underringing of sale ( Customer get the food w/o punching on register
Theft and pilfirage

How to control crew labour in your shift::

Labour to be adjustement as per sale projection in pre shift
During the shift take sales report and campare actual sale tp projection than adjustment accordingly
During the shift, follow up on people performing, like fixed activities, such a opening, closing
and Maintanance.
During the shift you also trained and follow up and motivate crew in a manner.
that improves crew productivity
On an ongoing basis you give inputs to your sheduling managers that helps fine tune
the weekly crew schedule

Projection Sale:- An estimation of the sales you will be doing in a specific time period.
for various purpose sales are projected on an annual, monthly, weekly, daily and hourly.

Actual sales:- The sales actually achived in a specific period as with projected sales, Actual sales,
are tracked are an annual, monthly weekly daily, shift and hourly basis.

Sales Rate:- A calculate that convert a partial hours sale figure into a full hours sale figure.This
Indicates what actual sale would have been if sales had continued at the same pace for the full
hours, as they did for partial hours.

Transaction Count:- The number of orders served through the POS register.

Avarage Cheque:- Sale devided by transaction count

Varieble Hours:- Labour that we schedule and adjust based on sale,The greater the sale the
more varieble labours is required.

Fixed Labour:-Labour that we schedule and use that is not diretly based on sales.

Total Labours :- Variable labours and fixed laboures added togather.

Average rate:- The avarage of the hourly rates you are paying crew people during a specific
time period.

Labour cost :- The number of crew hours ( Both Fixed and Variabe) Multiplied by the hourly
pay rates for each hours. If during an hours you used 10 crew hours at the average of rs. 25 per
hours,your labour cost for that hour would be Rs.250.

Labour percent:- Labour cost divided by sales for the same time period. If labour cost for the
hours werw Rs. 250 and sales for the hours were Rs. 5000, the labour percent would be 5%
This means that you used 5% of your sales to pay for crew labour.

Hourly sale report:- A sales report from a POS register system. This report generally gives hourly
sales transaction count and averge cheque for the hours.

People Positioning Guide:- Used by scheduling and shift managers to schedule and position
People and to help control labour cost, it contains three forms.
Shift Floor Plan:- Used to position crew people and asign secondary responsibilities prior
to the shift.

Modes of Production
Call as needed
Pull /Lay
Turn/Lay

Fried Products Productuion modes ?

Pull Drop
Drop pull
Call as needed
Pull Bun

What are bacteria ?

Single celled organisms, which can be seen only under a microscop.

The amount & quality of training that people receive effects

Performance results
Employee Turnover

Four bais element of training ?

A training team
A systematic training Process
Scheduled Training
Follow Up

Characteristics of Crew Trainer

Conscientious
Aware
A leader

BAN THE CRIME

B - Build
A - Age
N - Name
T - Thatch ( Hair)
H - Height
E - Eye Colour
C - Complexion ( Body Colour)
R - Rig ( Clothing)
I - Identification ( Marks etc.)
M - Mannerisms

What is team ?
" A team is a small number of people with complementary skills who are committed to a
common purpose, performance goal and approch for which they are mutually accountable.

Team Performance Diamond ?

Goal
Role
People
Process

Stages of team developments ?

Forming
Storming
Norming
Performing

Behavioural Styles Characteristicts ?

Controlling
Promoting
Analysing
Supporting

Types of feedbacks ?
Appreciative Feedbacks
Constructive Feedbacks
Negative Feedbacks
No Feedbacks

What are the four optimum conditions for bacterial growth ?

Time
Temparature
Food
Mosture

Define Hospitality :-Traet every customers like a special guest

Clean:- Area free from visible dirt and dust

Sanatize :- Sanatize means free from harmful levels of contamination such as diseases
causing bacteria.

What is the Faces ?

F - Be Friendly
A - Appreance Count
C - Costomize your hospitality
E - Make eye contact
S - Make each customer smile

What are the 4 Principal of creating customer care culture?

Discover the facts
Make a strategy
Implementations of Plans
Evaluate the Plan/ Continoues improvement

Four step of Training method

Prepare
Presant
Try Out
Follow up

Active Manager
React Change
Decision Quickly
Move around
Follow up

Passive Manager

The Rubber Band Analogy

Initiator to stay attached to the assembler
Move down the line togather
places meat on the second burger first
if kitchen is running correctly only 1-2 people should be moving around
Organised positioning to keep food free flowing
2 burgers at a time
Bun waste basket available.

Human Relation Skills :- These are the fundamenetal to good relationships in every area of life
and are the practice use must use to ensure good working reletionship

Communication Skills :- These are specific techniques you can use to ensure that your message
is understood to encourage others to speak openly.

Follow up skills :- These are specific technique you all use to encourage people to try hard
and to let them know what they are doing right, what they need to improve and how to get about it.

Three types of Skills

Human Relation Skills
Communication Skills
Follow up skills

Good Human practices are :-

Great People
Call them by name
Make eye contact
Ask don't tell
Say " Please and thank you"
Use golden rule
Be sensative to how opthers might be feeling

The Communication model is

Sender
Reciever
Message
Feedback

Effective communication are…

It result in better customer service
It is the key to good morale
It promotes high productivity
It developed the efficiency of the whole team

When communication goes wrong ?

Hurt or angry feeling as a result of an exchange between you and another person
Mistake make after you feel you have throughly trained the person
Finding that a task is not done that you have asked someone to do
Repeating instruction or announcements an unreasonable numbers of times.

Filters/Barriers and example

Distractions - Noise, Activity
Physical - Fatigue, Illness
Preoccuption - Problems worries
Vague Message - Unclear description of task
Assumptions - Reciver believe s/he understand the message
Language Problems - Uses words that the person doesn't understand
Strong feelings - Feels s/he is being treated unfairly.

Sender skills are

Use simple language
Be sure to maintain eye contact
Smile and look pleasant
Keep the message simple
Speaks slowly
If you sense confusion clarify your message.

Open ended question :

The question start with Why,When, What, Who and How to get more information

Silence :- No immediate response to speakers words, Encourage speakers to say more

Reflection :- Exact repetition of speakers words to verify understanding.

Paraphrase:- Restatement in your own words to verify understanding.

Six enemies of oil ?

Carbon
Air
Detergent ( Chemical)
Heat
Water
Salt

Five Step of cleaning method ?

Pre rinse
Wash/ scrub
Rinse
sanatize
Air Dry

Four step of cleaning method ?

Rinse
Scrub/Wash
Sanatize
Air Dry

Define Food Safety :- Food safety means keeping the premises staff and equipment clean
and handling and storing food safety.

Types of bacteria ?
Beneficial Bacteria
Spoilage Bacteria
Pathogenic Bacteria

Types of Contamination ?
Physical contamination
Chemical contamination
Microbilogical Contamination

What attitude do you need to deliver great hospitality ?

The customer is our new boss
Be customer focused
Do whatever it takes

The 10 commandments of customer satisfaction ?

Remember that the most important people in your restaurant are your customers
Understand that customers don't depend us, we depend on them
Don't think of customers as interruptions, They are the whole point of work
Recognize that customers do you an honor when they eat at your restaurant
View customers as part of your business, not as a outsider.
Treat customers as people with feeling just like yours
Never argue or match wits with the customers
Fill customers need in every way you can
Give customer courtesy and attention
Come to work with a neat and clean uniform.

LSM Pyramid

The Seven basis Principle of H.A.C.C.P

 DELIVERY

STORAGE

PREPARATION

COOKING

HOT HOLDING SECONDARY HOLDING

CUSTOMER

During the Robbery what we have to Do ?

Remain Calm
Do exactly what you told
D not argue or hesitate
Give them what they want

After the Robbery what we have to do ?

Seal the Robbery area
Call Police
Requuest witness write down what happened
Note down details
Co-operate with authorized

Two element in Robbery

Presences of person
Force

What is Robbery :- Robbery is taking money or property by placing an employee in danger

or fear for his safety.

How you determine prioritize

Safety
Quality
Customer comfort and convinient
Restaurant appeareance

What are the tools of Trade ?

To-Do list
Checklist
Area Plan
Cleaning List
Travel Path

Two steps of Floor Control

Observe
Take Action

Three stages of floor control

Pre Shift Planning
Managing / During shift
Post shift analyses

Two dimention of quality?

Procedural
Personal

What is Filter ?
Do not completely prevent the transfering of the message But they distort it.

What is barrier ?
Factor that effectively prevent communication

What are feedback skills ?

Watch for body language and facial expression
Respont to unspoken feedbacks
Non Judgement in your respond to the feedbackd

Constructive feedback must be

Be specific
Always balance with positive feedbacks

Appreciative feedbacks must be ?

Must be given as often as possible
Be specific
Must be timely

What is communication ?
An exchange of idea and feeling.
ankushvashistha8945@gmail.com
 SMX Mock Test Paper-ANSWERKEY
Candidate Name:- Store Name:---

1 What is the primary shelf life of McSpicy Chicken Patty?

A. 180 day
B. 150 day
C. 270 day
D. 90 day

2 WHAT IS THE DANGER ZONE TEMPERATURE ?

A. 40 -140 *C
B. 140*F – 200* F
C. 40*F -140* C
D. 40*F-140* F

3 WHAT IS THE PRIMARY SHELF LIFE OF PIZZA MC PUFF?

A. 180 day
B. 150 day
C. 270 day
D. None of the above

4 HOW MUCH MUSTARD SAUCE GOES ON A BIG SPICY PANEER WRAP?

A. One line of 10-12 ML

B. One line of 1-22 ML
C. Two line of 18-22 ML
D. None of the above (8 – 10 ML)

5 What is the coking time of Flame Grill Patty

A. 3:30 Minute
B. 3:50 Minute
C. 4:30 Minute
D. 6 :00 Minute

6 3 rd Step of Decision Making

1. Follow up
2. Communicate
3. Food Safety
 4. Decide

7 Second step of customer recovery process ?

1 Great the people
2. Thanks the customers for the feedback
3. customer comfort and convenience
4. None of the above

8 What is the cooking time for McSpicy Paneer Patty

A. 03:00 Minute
B. 03:30 Minute
C. 03:25 Minute
D. 03: 35 Minute

9 What is the 3 rd step of cashier ?

1. Smile & greet the customer
2. Assemble the order
3.Make Eye contact
4. Receive the Payment

10 As per DPSC utensils to be clean Every...

A. 2 Hours
B. 3 Hours
C.4 Hours.

11 How much lettuce goes on each section of Mac Maharaja Burger?

A. 3/4 OZ
B. 1/3 OZ
C. 1/2 OZ
D. 1 OZ

12 What are the five basic steps to clean and sanitize equipment?
A. Pre rinse, wash, rinse, sanitize & Air dry
B. Pre rinse, scrub, Rinse Sanitize & Air dry
C. Pre rinse, rinse, scrub air dry & sanitize
D. none of the above

13 What is the temp. Of walk-in- freezer ?

A. 34 to 40*F
B. 0 to -10*F
 C. -0 to -10*F
D. 0 to -10*C

14 Waht is the cooling time for Pizza Mc Puff ?

A. 7 Minute
B. 2 Minute
C. 5 Minute
D. 6 Minute

15 Waht is the primary self of frozen buns ?

A. 25 Days
B. 15 Days
C. 30 Days
D. 45 Days

16 Why are buns caramelized ?

A. So that they don't become soggy
B.The condiment don't seep inside
C. for a crisp bite
B. All of the above

17 Which type of buns do we use for making McSpicy Chicken burger.

A. Regular Bun
B. Corn meal Bun
C. Foccasia Bun
D. Quarter Pounder Bun

18 What are the five enemies of Oil ?

A. Carbon, heat, water, Oxygen,sand & detergent
B.. Chemical, water, salt, Hydrogen cement & Gas
C. Carbon, Air, Detergent, water, Salt & Heat
D. Chemical, Air, Coke Heat, Carbon & Salt

19 Pizza Puff are dropped in vat at 16:15 hrs. The time you will write on the Pizza puff box?
A. 16:22 hrs.
B. 16:24 hrs.
C. 16:35 hrs.
D. 16:37 hrs.
Ans – 16:42 hrs
20 What is the danger zone temp.??
A. 0 to 40*F
 B. 40 to 140*F
C. 40 to 140*C
D. 140 to 165*F

21 Receiving Temp. Of Tom Mayo ?

A. 34*F to 40*F
B. 0*F to -10*F
C. 34*C to 40*C
D. 34*F to 55*F

22 Receiving Temp. Of Ketchup Sachet ?

A . 34*F to 40*F
B. 0*F to -10 *F
C. Ambient
D. None of above

23 Receiving Temp. Of Regular Bun Frozen?

A . 0* F to 10 *F
B. 34*F to 40*F
C. 0*F to -10*C
D. 0*F to -10 *F

Primary self life for following products

24 Spicy Paneer Patty ------------------
25 Soft serve mix -------------------------------
26 P.P. Cheese ----------------
27 Raw Eggs ------------
28 Sliced Onion ------------
29 All Purpose Seasoning sprinkle ------------
30 Shredded Lettuce -------------
31 Q.P. Buns.fresh..-------------------
32 RBD Palmolein Oil----------------
33 Hot Fudge topping ------------------------------
34 Bulk Salt ------------------
35 Sugar Sachet -----------------------------
36 Sprite -------------------
37 Pizza Mc Puff -----------------------
38 McSwirl Chocodip --------------------
39 Fresh Tomato -------------------------
40 Kinley Water Bottle ----------------

Secondary self life for following products

41 Tartar Sauce ------------
42 Cold Coffee Premix ----------------
43 Strawberry Topping --------------
44 Fresh Tomatoes ----------------------
45 Margarita Mayo --------------------
46 Mustard Sauce Bulk ------------------
47 Lettuce --------------
48 IFB ----------------+
49 Frozen Buns.----------------
50 P.P. Cheese -----------------

Portion Wight for following products

51 McChicken Patty ------------------
52 Fish Patty -----------------
53 Chicken Nuggets ---------------
54 Soft serve mix -------------------------------
55 French Fries -----------------
56 Lettuce -----------------------
57 IFB 10.5” -------------------
58 P.P. Cheese ---------------------
59 Spicy Chicken Patty -----------------
60 Spread Veg Mayo..---------------------------
61 Ketchup Sachet ----------------------------
62 Butter --------------------------------
63 Regular Bun ------------------
64 Q.P. Bun ---------------------------
65 Mac Bun ------------------------------
66 Tandori Mayo -----------------------------
67 All pur[ose Seasoning ------------------------------
68 Ice Tea premix reg. ----------------------------
69 Water Bottle -----------------
70 Sugar Sachet ---------------------------------

Yield per inner for following products ?

71 Chicken Nuggets -------------------------------
72 French Fries ---------------------------
73 Tom Mayo -----------------------
74 Fish Patty ------------------------------
75 Lettuce -----------------------
76 Onion -----------------------------------
77 Soft serve mix -------------------------------
78 Mint mayo --------------------------------
79 Tandory Mayo ---------------------------------
80 Mustard Sauce Bulk ------------------
81 Bar-be Que Dip ------------------------------
82 Bun Mac Maharaja ---------------
83 Corn Meal bun.........................
84 Strawberry Topping --------------------------
85 Hot Fudge topping ------------------------------

Stacking Method & case for following products

86 Aloo Tikki Columnar Method & 7

87 Lettuce Rack & 6
88 Bar-be-que and Mustard Dip In Rack & 1
89 French Fries Columnar Method & 6
90 RBD Palmolein Oil Columnar Method & 4

Full form for following .

91 SMART – Specific, Measurable,Accountable, Realistic and Time Bond
92 GHEMS – Golden Brown,Hot & Fresh,Evenly Salted,Milly Potato Flavor
& Separation between core & Crush
93 ECDP -E learning Crew Development Programmer
94 FACES -Be Friendly, Appearance Count,Customize your Hospitality,
Make Eye Contact & Each customer smile
95 UPT -Unit Per Thousand
96 HACCP -Hazard, Analysis, Critical, Control, Point
97 FMS Feedback Management system
98 AUSPD -Average Unit Sold per day
99 SOC Station Observation Checklist
100 PCAP -Post Class Action Plan
101 SPMH –Sale Per Man Hour
102 CSO -Customer Satisfaction Opportunities
103 MUST -DO Mirror, Urinal,Sink,Toilet, Door & Odor
104 GAME -Gather Fact, Analysis, Make a Plan, & Execute the Plan
105 KVS -Kitchen Video System
106 MFY ---Made For You
107 VCMS -Vertical Cabinet management System
108 DPSC -Daily Product Safety Checklist
109 GCPMH -Guest Count per Man Hours
110 PPG -People Positioning Guide

Warmup Time for following equipments..

111 VAT
112 Reach in freezer
113 Filet steamer
114 Puff Merchandiser
115 MPC Grill
116 Egg Cooker
117 Toaster
118 UHC
119 HLZ

121 Pizza Puff Thawing Temp. – 8 'F

122 PPTF stand for -Prepare, Present, Try Out & Follow Up
124 Charactersticks of Crew Trainer
A Constitutes
B. Aware
C. Leader

125 Calibration Ratio for Sprite -4 : 2

126 McDonald’s People promise

We Value You , Your Growth and Your Contribution

127 Soft Serve drawing Temp. -16 ' F – 18 ' F

128 What is Re-run

After closing the store, We have to remove Soft in the Machine and kept in the reach in chiller for 12 Hours, for
using the same at morning before peak hours.

129 How many grill cloth in one shift

40 Cloths

130 What is Hospitality

Treat Every Customer like a Special Guest
131 Clean Means
Free From Visible Dirt, Dust and Grease

132 How many grill patty laid in one zone ?

5 patties
133 What is mission statement
To be Our Customer Favorite place and way to Eat

134 What is our Vision ?

TO be the World best Quick service Restaurant Experience

135 Four types of feedback ?

Appreciative, Constructive, Negative & No Feedback

136 What is 5 HR practices are

A Talk to People
B. Listen To People
C.Respect People
D Initiative Spirit
E Lets Them Grow

137 Thumb rule of Quality ?

If It Is Not Right Do Not Serve

138 Two step of floor control

Observe & Take Action

139 5 Hospitality Minimum are

A. Genuine Welcome and Thank you
B. Clean Restaurant
C.Quick Service
D Impressive Service
E Personal Interaction

140 4 Active listening skills Are

A. Open Ended Questions
 B. Reflection
C. par – Pahrase
D Silence

141 Basic Training principal ?

A. People remember best what the learn first
B. People learn best if it is they already know
C.People learned best in fun and stimulating environment
D People Learn best by being exposed new materials
E

142 What are the Visual Characteristics of thawed and re frozen product.
A. Loss in color
B. Stick Each other
C. Ice crystal Formation
D Change the Shape
E Thumb Mark on it

143 What are the 5 different stars that the crew are eligible to get.
A. Hygiene
B. Production
C. Service
D Equipemnt
E Role Model

144 What is the first counter step?

A Suggestive sell
B Listen to the customer
C Smile and greet the customer
D Ask for order

145 What are Mc Donald's standards for maximum service time at the counter?
A 2 mins
B 3 mins
C 125 secs
D 1 min

146 Who should you not suggestive sell to?

A customers
B employees
C servants/children/old people
 D store manager

147 How much Habanaro sauce goes into the dressing of a Veg maharaja Mac
1 fl.oz
1 oz
2/3 rd fl.oz
None Of the above

148 Why should you keep your float safe from unauthorized access?
A since you are responsible for it
B the floor manager is responsible for it
C so that there are no shortages/excess
D a and c only
E None of the above

149 How often must towels be changed?

A after every 60 mins
B after using them in the washrooms
C if they get dirty
D All of the above

150 What are four main ingredients of bacterial growth?

A Food,heat,carbon,sanitizer
B Time,Temperature,Moisture,Food
C Time,Temperature,Moisture,Chemicals
D Temperature,Salt,Heat,Fire

151 Freezing food does not kill bacteria ,but stops them from multiplying.
A TRUE
B FALSE

152 What protective clothing must be worn while filtering?

A apron,visor,gloves,gauntlets
B apron,cap,t-shirt
C hand gloves
D None of the above

153 Why must the fries be shaken after 30 seconds?

A so that they cook evenly
B so that they don't stick together
C All of the above
 D None of the above

154 Why do we skim our vats?

A to remove the crumbs
B to avoid carbon build up
C to increase the efficiency of our vats
D All of the above

155 IN the event of fire who leaves first?

1 Store manager
2 Security
3 employees
4 customers

156 To find out the no. of veg. W/c burgers sold in a day which report should you refer to?
1 daily waste form
2 product mix daily
3 product mix weekly
4 sales store wide report

157 Give two examples of physical and chemical contamination of each?

Physical 1 – Glass 2-- Hair
Chemical 1.- Detergent 2.- Powder

158 What do you do with a product that has passed it's holding time?
1 Waste it and record the same
2 Serve it to a customer
3 Serve it to an employee
4 Wait till it is sold

159 Which color border cloths do we use to wipe tables in the dining area?
blue
white
grill
green

160 What is the temperature of drop in freezer?

0 to 10 C
0 to 10 F
0 to -10 F
0 to -10 C
161 What are the visual characteristics of thawed and re-frozen apple pies?
1 pale in color
2 formation of ice crystals
3 pies stuck together
4 All of the above

163 Why must you always use a cone tissue when preparing a cone?
It is hygienic
Your hands that touch money ,don't touch the food
It looks better
All of the above

164 Do we charge the customers for extra Veg sauce on his burger?
Yes
No

165 What does AMH stand for ?

Anti Microbial Hand wash
Anti Microbial Hairwash
Anti Microscopic Hand wash
None of the above

166 What are the production modes for the fried products?
Pull drop
Can
Drop pull
All of the above

167 Specification for fry lengths in an inner to achieve optimum yields ?

A 40% - 3 inches, 40% - 3/4 inches , 20% - more than 2 inches
B 40% - 3 inches, 40% - less than 3/4 inches , 20% - less than 2 inches
C 40% - 3 inches, 40% - 2-3 inches , 20% - less than 2 inches
D 40% - 3 inches, 40% - less than 2-3 inches , 20% - less than 2 inches

168 What is the formula of average check ??

Sale / GC (Guest Count) = Average Check
169 What is the formula of GCPMH??
Total GC / Total Used Man Hour = GCPMH

170 What is the formula of Meal UPT ??

Total Number of Meals / Guest Cout X 1000 = UPT

171 What is the formula of Labor cost ??

Total Man Hour X Average per hour Rate = Labor Cost

172 What is the internal temp of filet -165 ' F or Above

179 What kind of oil do we use to cook french fry?

A Ground nut oil
B 100% pure corn oil
C 100% pure vegetable oil
D 100% pure coconut oil

180 What is the holding time of tomatoes on the dress table/

A 1 hour
B 1/2 an hour
C 4 hours
D 2 hours

181 What is holding time for veg sauce on the dress table?
A 2 hours
B 1/2 an hour
C 18 hour
D 30 mins

182 The steam cycle is ---------- second.

A 10 secs
B 25 secs
C 60 secs
D None of the above
183 What color border towels are used on the veg.station?
A BBC
B RBC
C GBC
D GRILL CLOTH

184 What color tong use for handle filet patty

A Green
B Red
C White
D Blue

185 What is McDonald's standard for speed of service?

1 min line time,2 mins counter time,30 sec. Order taking time
1 min counter time,2 mins line time, 30 sec. Oder taking time
1min line time,1 min counter time, 2 min order taking time
None of the above

186 What is the correct sequence of assembling the order?

cone,fries,pies,sundaes,burgers
boxed sandwiches ,fries,shakes,desserts,coffee,pies
hot drinks,cold beverages,boxed sandwiches,wrapped sandwiches,pies ,fries,sundaes and cones
None of the above

187 In which service step is hustle most important?

first
last
third
second

188 Why should you keep your float safe from unauthorized access?
since you are responsible for it
the floor manager is responsible for it
so that there are no shortages/excess
a and c only
None of the above

189 What is McDonald's service goal?

100 % Total Customer Satisfaction
Fast Service
Zero Customer Complaints
 None of the above

190 How often must hands be washed ?

after using the toilets
after touching money
after every half an hour
All of the above

191 Does Veg sauce contain egg in it?

YES
NO

192 What do you do with a product that has passed it's holding time?
Waste it and record the same
Serve it to a customer
Serve it to an employee
Wait till it is sold

193 Which color border cloths do we use to wipe tables in the dining area?
blue
white
grill
green

194 What are the visual characteristics of thawed and re-frozen apple pies?
pale in color
formation of ice crystals
pies stuck together
All of the above

195 If tartar sauce runs out,Veg sauce can be used in it's place
1
0

196 RAPID TOASTER TEMP

PLATEN. -560 'F
AIR TEMP -400 'F

197 Tostimg time for Regular Buns –17 Sec – 19 Sec

198 How many towels needed in one shift

Green -42
Red-18
Blue-12
 Grill-40

199 Golden rule of products

If it Is not Right Do not Serve

200 Worriers are which type of filter/barriers

Physical

All the best

150 Days
40 Days
120 Days
120 Days
8 days
180 Days
8 days
5 Days
180 Days
180 Days
730 Days
365 Days
75 Days
150 Days
120 Days
5 Days
180 Days

18 Hours
7 Days
2 Days
1 Hours
12 Hours
18 Hours
1 Hours
72 Hours
48 Hours
1 Hours
All in GRM

75
63.8
20
53
110
21
75
14.38
115
20 ML
8 ML
2-3
53
60
78
30 ML
3-4
34.4
500 ML
6

48
27-28
33-35
45
90-96
195-205
9-11
45-48
25-27
50
45
6
15
34
28-33
 Min
45
45
30
60
60
30
30
45
30

iller for 12 Hours, for

Drink System Daily

Weekly

Monthly

R O Plant Daily

Weekly

Monthly

Wrap Grill Daily

Monthly

Fryer Daily

Weekly

Monthly
Quarterly
Taking Drink Temp.
Nozzles Shouls be clean
Diffusers Should be clean
Dispenser Surface should be clean
TDS level check
Ice bin, Ice Scoop and Ice Bucket shouls be clean
Clean mesh filter
Drain accumulator tank
Check Ice water bath & Clean air filter
Clean Condenser and Evaporator coils

Daily Cleaning of RO Plant

Back Flush
Check TDS level
Clean 5 Microne filter weekly
Check the antiscalent / Clorine level
Monthly All 3 tank cleaning
RO plant servising,
Check for leackage and high pressure pump.

Clean Surface ( Remove Build UP )

Temp. Should be 450*F
Check Time setting should be 10 sec.
Check Nuts & Bols for tightness
Check internal & External electrical connection

Daily Filtering and remove carbon build up

Check filteration moter should be working
Check Time and temp. of all Vats.( With use of
Check Gas nozzle should be proper connect.
Check Pipe line leakages
BoilOUt
Service agent PM
Inhouse PM by senior Technician
Boilout
Sr. No. Short Form
1 VCMS
2 LST
3 RJP
4 WIS
5 OJE
6 SIG
7 TLC
8 IPUR
9 RSG
10 CAYG
11 QSC&V
12 AMH
13 MDS
14 PEP
15 SOC
16 DPSC
17 QIP
18 MFY
19 GD
20 KVS
21 BLC
22 CLC
23 TET
24 COBRA
25 OMS
26 HRMS
27 CTG
28 TLC
29 GAME
30 ROIP
31 GROIP
32 KSF
33 STD
34 FOR
35 SOR
36 SEV
37 BSV
38 CSV
39 ATQC
40 BTQC
41 PPM
42 PSI
43 BCV
44 BA
45 MUST- DO
46 GCPMG
47 SPMH
48 CSO
49 LTO
50 CRO
51 MIS
52 APMEA
53 POS
54 PDP
55 ILI
56 HALO
57 SSP
58 PPG
59 FHG
60 ORB
61 USP
62 PCAP
63 PC
64 PSA
65 HLZ
66 FPD
67 SOI
68 UPT
69 PAC
70 AUSPD
71 QBP
72 SMART
73 H2W
74 MDP
75 CTDP
76 O&T
77 MIHU
78 PM & DM
79 CARD WASH
80 FAF
81 GHEMS

82 SOFA
83 VECCO
85
86 MTP
87 EOF
88 MMO
 89 GC
90 eCDP
91 eCTDP
92 FMS
93 FMC
94 BSM
95 ASM
96 EMP
97 RLP
98 BLP
99 FACES
100
101 PDS
102 IPP
103 IDP
104 PR
105 PPR
106 ULS
107 UPT
108 UTC
109 TTL
110 T&C
111 PSA
112 MMPL
113 PP
114 TDS
115 QCR
116 RMHC
117 SWOT
118 NABIT
119 HBO
120 HACCP
121 BPS
122 SQRBD
123 QSR
124 HVAC
125 LIFO
126 AMH
127 CX
128 HD
129 TR
130 HLZ
131
132
133
134
135
136
 Full Form
VERTICAL CABINET MANAGEMENT SYSTEM
LEARNT SHOW RESULT & TRANSITE SYSTEM
REALSTIC JOB PREVIEW
WHAT IT SITUATION
ON-THE JOB EVALUATION
STRUCTURE INTERVIEW GUIDE
TEMPARATURE LEVEL CONTROL
IMPROVEMENT PROCESS FOR UNDER PERFORMING RESTAURANT
RESTAURANT SOLUTION GROUP
CLEAN AS YOU GO
QUALITY, SERVICE, CLEANLINESS & VALUE
ANTI MICROBIAL HANDWASH
MCDELIVERY SYSTEM
PEOPLE EQUIPMENT PRODUCT
STATION OBSEVATION CHECKLIST
DAILY PRODUCT SAFETY CHECKLIST
QUALITY INSPECTION PROGRAME
MADE FOR YOU
GRILL DIRECT
KITCHEN VIDEO SYSTEM
BIN LEVEL CHART
CABINET LEVEL CHART
TOTAL EXPRIENCE TIME
CONSOLIDATE BACK OFFICE RESTAURANT ACCOUNTING
ONE MINUTE SERVICE
HUMAN RESOURSES MANAGEMENT SYSTEM
COLOR TUBE GIDE
TENDER LOVING CARE
GATHER FACT, ANALYSIS, MAKE PLAN & EXECUTE
RESTAURANT OPERATION IMPROVEMENT PROCESS
GLOBAL RESTAURANT OPERATION IMPROVEMENT PROCESS
KEY SUCCESS FACTOR
SYSTEM TRANING DAY
FULL OPERATION REVIEW
SHORT OPERATION REVIEW
SYSTEM EXELLANCE VISIT
BRAND STANDARD VISIT
CONSULTANT SUPPORT VISIT
ACROSS THE COUNTER QUALITY CHECK
BEHIND THE COUNTER QUALITY CHECK
PATTS PER MILLION
POUND PER SQUARE INCH
BRAND CORE VALUE
BRAND AFFORDABILITY
MIRROR,URINAL,SINK/SOAP,TILES,DOOR & ODOUR FREE
GUEST COUNT PER MAN HOUR
SALE PER MAN HOUR
CUSTOMER SATISFACTION OPPORTUNITY
LIMITED TIME OFFER
CAPTURING RESTAURANT OPPORTUNITY
MONTHLY INCOME SHEET
ASIA, PACIFIC, MIDDLE EAST & AFRICA
POINT OF SALE
PREMIUM DISTRIBUTION PROGRAME
I AM LOVIN IT
HIGH AMOUNT LOW ORDER
SCHEDULING STAFFING POSITION
PEOPLE POSITIONING GUIDE
FIX HOUR GUIDE
ORDER REGISTER BOARD
UNIQUE SELLING POINT
POST CLASS ACTION PLAN
PROMOTABILITY CRITERIYA
POST SHIFT ANALYSIS
HEAT LANDING ZONE
FOOD, PAPPER & DISTRIBUTION
STORE OPERATING INCOME
UNIT PER THOUSANT COUNT
PROFIT AFTER CONTROLABLE
AVARAGE UNIT SOLD PER DAY
QUARTERLY BUSINESS PLAN
SPECIFIC, MEASURABLE,ATTAINABLE,REALSTIC,& TIME BOUND
HIRING TO WIN
MANAGEMNT DEVELOPMENT PROGRAME
CREW TRAINER DEVELOPMENT PROGRAME
OPERATION & TRAINING
MAY I HELP YOU
PREVENTIVE MANTAINANCE & DAILY MANTAINANCE
CARBON, AIR, DETERGENT WATER, SALT & HEAT
FAST, ACCURATE & FRIENDLY
GOLDEN BROWN IN COLOR, HOT & FRESH,EVENLY SALTED
MEALY POTATO FLAVOUR, SEPARATION BETWEEN CORE & CRUST
SKIMMER & SCOOP,OIL QUALITY,FRY BULB & ACCUSHAKER
VERIFIED PERSON ON FRIES, EVENLY SALTED, COOK FROM FROZEN
COOK LESS MORE OFTEN & OIL QUALITY
MAX THE PEAL
EYES ON FRIES
MCDONALDS MOST OFTEN CUSTOMERS
GUEST COUNT
E- LEARNING, CREW DEVELOPMENT PROGRAME
E- LEARNING CREW TRAINER DEVELOPMENT PROGRAME
FEEDBACK MANAGEMENT SYSTEM
FLOOR MANAGEMENT COURSE
BASIC SHIFT MANAGEMENT
ADVANCE SHIFT MANAGEMENT
EFFECTIVE MANAGEMENT PROGARME
RESTAURANT LEADERSHIP PROGRAME
BUSINESS LEADERSHIP PROGRAME
BE FRIENDLY, APEAREANCE COUNT, CUSTOMIZE YOUR HOSPITALITY
MAKE EYE CONTACT, MAKE EACH CUSTOMER SMILE
PERFORMANCE DEVELOPMENT SYSTEM
INDIVIDUAL PERFORMANCE PLAN
INDIVIDUAL DEVELOPMENT PLAN
PERFORMANCE REVIEW
PROBATIONARY PERFORMANCE REVIEW
UNIT LAKH SALE
UNIT PER THOUSANT COUNT
UNIT THOUSANT COUNT
TOTAL TIME LINE
TERMS & CONDITION
POST SHIFT ANALYSIS
MCDONALS MEAL PREMIUR POWER LEAGUE
PEAK PERIOD
TOTAL DESOLVE SOLID
QUALITY COST REPORT
RONALD MCDONALD HOUSE CHARITI
STRENGHTS, WEAKNESS, OPPORTUNITY & THREATS
NUTS & BOLT INTREGRATION TEAM
HANGING BAG OUT
HAZARD, ANALYSIS, CRITICAL CONTROL, POINT
BUSINESS PLANNING SESSION
SUPERIOR, QUALITY, REFIND, BLEACH & DEODRY
QUICK SERVICE RESTAURANT
HEAT VELTILATION AIT CONDITIONER
LAST IN FIRST OUT
ANTI MICROBIAL HANDWASH
CLEANER & SANATIZER
HEAVY DUTY DIGRESER
TOILET CLEANER
HEATED LANDING ZONE
28 off coa
29 off
30 17.48 5.05 18-04
2 11.33 22 22-Dec
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McDonald’s has over 35,000 locations, more than Burger King, Wendy’s, Taco Bell and Arby’s combined.
If McDonald’s was a country then it would be the 90th largest economy in the world, at $24 billion in revenue.
McDonald’s opens a new restaurant every 4 hours
McDonald’s is the world’s largest distributor of toys.
McDonald’s sells 75 burgers every second

McDonald's daily customer traffic (63 million) is more than the population of Great Britain.
McDonald's daily customer traffic (63 million) is more than the population of Great Britain.
More people recognize McDonald’s golden arches than they do the Catholic cross.
More than 80, 000 students from around the globe have graduated with “Bachelor of Hamburgerology
McDonald's serves one per cent of the world's population every day.
In 2015, McDonald’s India won make in India Award for Excellence in QSR category.
The 1st McCafe store was opened in 2013 at Tardeo, Mumbai. It is the fastest growing coffee chain in In
Aditya Kharwa (Director – Operations ROW) began his career at McDonald’s as a crew member
McDonald's spent $963 million on advertising in 2016, meaning it accounts for about 2% of the $579
McDonald's daily customer traffic (68 million) is more than the population of Great Britain.
McDonald’s serves about 9 million pounds of fries globally—per day
Since 1948, McDonald’s has sold over 4 trillion fries. If they were placed end to end, they would circle
The Egg McMuffin was created by Santa Barbara, California owner/operator Herb Peterson in 1971 and
The McDonald’s brothers opened and operated their first McDonald’s restaurant in the state of Californ
In 1961, Ray Kroc purchased the exclusive rights from the McDonald’s brothers for $ 2,700,000
The Big Mac was created by Uniontown, Pennsylvania owner/operator Jim Delligatti in 1967 and added
It took 33 years to open the 10,000th McDonald’s restaurant (1988), 8 years later in the year 1966 McD
Aditya Kharwa (Director – Operations ROW) began his career at McDonald’s as a crew member
 ack—306 times—and to Jupiter and back 2 times
dia in March, 2010

he Big Mac and contains a double layer of grilled chicken patties.

also launched in 1996.