Pizza Hut Training Manual

By: Casey Winsor

Table of Contents iii

Table of contents
Table of contents ............................................................................ iii
Introduction ..................................................................................... v
Chapter 1: ........................................................................................ 7
The Customer .................................................................................. 7
The Customer .............................................................................. 3
Steps for a successful phone call ................................................ 3
Cashing out customers ................................................................ 4
Customer complaints .................................................................. 6
Chapter 2: Specifications ............................................................... 9
Specifications on the make table............................................... 11
Specifications on the Cut Table ................................................ 14
Wing Street ............................................................................... 15
Dough Preparation .................................................................... 17
Chapter 3: Opening, Closing, and Running a Successful Shift .... 21
Opening the store ...................................................................... 23
Running a successful shift ........................................................ 24
Closing the store ....................................................................... 24
Conclusion ................................................................................ 26
Index ............................................................................................. 27
Introduction v

Introduction

Pizza Hut requires new employees to through a training process

which can be extremely confusing if not done the right way. New
employees must be capable of certain tasks right away, such as
answering phones, taking customer orders, and cashing out
customers at the front. Without the basic training and knowledge,
these simple tasks can be unclear and done improperly. The
employees that have been working longer are responsible for
training any new-hires among the store. This can take precious
time away from the tasks stacking up. If Pizza Hut had a training
manual to help with the training process, learning the tasks would
become much less stressful for the new employees throughout the
store.
Chapter 1:
The Customer
Chapter 1 3

The Customer
The customer is the most important part of the business. Without
customers, every business would not generate any income and
therefore fail. Taking a customer order is just as important as
making the order, so you must make sure that it is complete and
correct. For instance, if a customer orders a set of 14 piece,
boneless chicken wings and the employee mistakes them for a 22
piece set, the customer will be unhappy because they received and
paid for more food than they wanted. Every order must be correct,
so it is imperative that you repeat the order back to the customer
when finishing the phone call.

Steps for a successful phone call

There are steps to follow when taking a phone call. For a
successful order follow these steps:
1. Answer the phone with a polite and cheerful tone saying,
“thank you for calling Pizza Hut, my name is (your name
here), will this be for pickup or delivery? Make sure to
smile because they can “hear” the smile through your
voice!
2. If for pickup, select the carryout option on the screen and
then politely ask for their phone number, if for delivery,
select the delivery option.

Figure 1 – Carryout and Delivery Screen

3. Type in their phone number and confirm their name when it
pops up. If for delivery, confirm their name as well as their
4 Pizza Hut Training Manual
address. If their name doesn’t pop up, it means they are a
new customer and you should ask them for a name to place
the order under.
Carefully select the food options for whatever they want, make
sure to confirm what crust if they want pizza or what style of
wings they want, boneless or traditional.

Figure 2 – Food options screen

4. Once you complete the order, repeat it back to the customer
as it says on the screen.
5. If correct, state the total amount of the order including sales
tax and quote them the time that it will be ready (normally
15 minutes for pickup, and 30 minutes for delivery)

Cashing out customers

There are two different ways to cash out a customer, at the front
when they walk in or when the delivery driver comes back to the
store with cash or a credit card receipt. Using the computers can be
confusing at first if you have not been taught the proper steps. For
carryout option:
1. When the customer enters the store, greet them with a smile
and a cheerful tone.
2. Politely ask if they are here to pick up an order or to place
an order (sometimes customers come in to place an order to
go).
Chapter 1 5
3. If they are here to pick up an order, ask for the name they
placed it under.
4. Select the name on the screen using the computers up and
down arrows.
5. When selected, a box will pop up with the amount due.

Figure 3 – Example of order total screen

6. If they hand you a credit card, type in the exact amount of
the total order and press the enter button. This will bring up
a second box with options for ways to pay. If they hand you
cash, type in the amount of cash they handed you and press
enter.
7. Select the credit card or cash option.
8. If credit card, swipe the card using the card reader on the
side of the monitor. The computer will automatically read
the cards information and authorize the payment. For cash,
the change amount will pop up.
9. When authorized, two receipts will print out, a customer
copy and a merchant copy. If cash, make sure to hand them
the exact amount of change due.
10. Have the customer sign the merchant copy for you and then
hand them their receipts, along with their food. For cash,
another receipt will print out with their order, total amount,
amount tendered, and change due, make sure to give them
this receipt.
11. Politely thank them for their business and if possible, open
the door for them on their way out.
6 Pizza Hut Training Manual
For the delivery driver option:
1. When the driver enters the store, they will hand you either a
credit card receipt or a cash amount.
2. Hit the F2 button on the keyboard. This will bring up a box
for you to type in the drivers initials.
3. Type in the initials and press enter.
4. A box will pop up, showing what order they were on, along
with the total amount of the order.
5. If credit card, type in the total amount on the credit card
receipt, including the driver tip, and press enter. If cash,
type in the amount of cash they gave you and press enter.
6. The cash drawer will open, allowing you to give the driver
their tip.
7. Another box will pop up, allowing you to enter the tip
amount into the system.
8. Once done, press the F1 key, signaling that you are done
with the transaction.
Cashing out customers and drivers is extremely important. You
must follow the proper steps to make sure no errors happen. Any
cash error can have severe consequences such as a driver not
receiving the tip that they earned or even worse, a shortage of
money in the store.

Customer complaints
Taking a customer complaint can be risky, as you are trying to
keep business from an unhappy customer. These situations should
be handled by a shift leader or manager on duty. If either of these
options are not possible you must take the complaint. There are
two choices that will likely make the customer return the next time
they want to order. One option is to have the cooks remake the
order for free. If the original order was placed under delivery, you
can have it sent out for free, or if it was placed under carryout, you
can have the customer willingly come pick it back up. Another
option is to give the customer a credit for a future order. The credit
amount is based on the order amount. For example, if the order
was $24.84, make the credit for $25.00. You must also be
Chapter 1 7
extremely polite when talking to a complaining customer, any slip
ups could result in losing their future business or even you getting
terminated.

Figure 4 – Example of customer complaint screen

For a successful complaint process follow these steps:
1. When a customer calls and states their reason for their
complaint, ask for the phone number on the original order.
This will show their most recent order and what they
received.
2. Sincerely apologize for the mistake made and state the two
options that you can do, a credit or remake. Remember that
the customer is always right in these situations.
3. For a credit amount select the customer complaint option
on the screen.
4. A dialogue box will pop up, allowing you to type the
reason for the complaint.
5. Select the credit amount closest to their previous order
total, if it is not present you must manually type in the
amount desired.
6. Tell the customer that the credit has been applied to their
phone number and that it will be used on their next order.
8 Pizza Hut Training Manual
7. For a remake, select the delivery or carryout option and
type in the provided phone number.
8. Carefully replace the order and discount it down 100% at
the end.
9. Tell the customer that their order is top priority in the store
and you will have it ready as soon as possible.
10. If the order was for delivery, have a driver take the order as
soon as it is completed and out of the cooking station. If it
was for carryout, place the order in a heat retaining bag for
the customer to pick up.
11. Apologize for the mistake once again and state that their
food will be handled with precision and care.
12. Politely thank them for their business and end the phone
call.
These complaints must be handled with accuracy and complete
care any mistake and you will likely lose this customers future
business. This is why it is important that a managerial staff
member should handle these situations. They have the training and
the ability to make the right decisions at the right times.
Chapter 2:
Specifications
Chapter 2 11

Specifications on the make table

The make table is the heart of the store. Any order placed over the
phone goes directly to the cooks on the make table. These cooks
must be heavily trained when making customers’ orders as any
mistake here will lead to a number of mistakes throughout the
store. Every pizza has its own set of specifications that will need to
be followed. Any deviation from these specs will lead to a shortage
in food product, which will ultimately lead to a shortage in food
cost, a statistic that takes up 26% of the stores weekly budget.

Figure 5 – Picture of the stores make-table with the quality rings

on top
Each size of pizza has different utensils that must be used to
eliminate the probability of a food shortage. For example, a large
pizza uses a red quality ring around the edge to prevent the
toppings from getting on the crust. The large pizza also has a red
cheese cup measured specifically for the large pizza. It also has a
red meat cup, as well as a red ladle for saucing. Each utensil is
measured specifically for the large pizza. Any use of these utensils
on a smaller pizza and you will be using too much product.
A medium pizza has green colored utensils that are weighed out
specifically for that size, as well as blue for the small pizzas.
To create a pizza to spec, follow these guidelines:
12 Pizza Hut Training Manual
 Read the order screen to confirm the type of crust on the
order.
 Pull the dough out of the walk in cooler and take the lid off
of the top of the pan.
 Place the corresponding colored quality ring on the pizza,
(Red for large, green for medium, blue for small). The only
type of crust that does not require a ring is the stuffed crust
pizza.
 Select the corresponding cheese cup for the pizza, using the
same colors as the ring.
 Properly fill the cheese cup using one hand to grab the
cheese and drop it in. Fill to level with the brim, if over
filled, use a swiping motion to brush off the extra cheese.
 Spread evenly around the pizza, maintaining even
distribution, this first layer of cheese is referred to as
bottom cheese.
 Carefully read the order screen to see what toppings the
customer wants on their pizza.
 Place the toppings accordingly, keeping the
distribution even.
 Once all of the toppings are placed on the pizza, fill the
cheese cup once again using the method discussed earlier.
 Spread the cheese across the toppings, this layer of cheese
is referred to as top cheese.
 Take off the quality ring around the crust and place the
pizza in the oven.
 By using the numbers on a bump screen that correspond to
the numbers on the order screen, bump the order to the cut-
table screen.
Chapter 2 13

Figure 6 – Example of the order screen and “bump” buttons

These steps ensure the pizza is made to spec. It may not seem like
a big deal when one pizza is made incorrectly but if it becomes a
habit, it causes the store to be short a lot of money.
Keeping the food product labeled correctly is also important when
it comes to managing a store. One incorrect label can cause a loss
of points on a health inspection, which a store must pass to be able
to proceed with business. If the label is out of date, the inspector
will assume that you are using expired product, even if the label
was using incorrect dates.
Every product that is stored in the walk-in refrigerator must have a
label on it, whether it be
written on the packaging
in sharpie or on a sticky
label and placed on the
container. When labeling
a container, you must
label the product that is
inside, it’s made date
(normally the current
Figure 7 – Example of day), its ready date, and
a correctly filled its discard date. You must also initial
sticky label at the bottom of the sticker to show
that you were the one that labeled the
product. This ensures that you take responsibility if it is done
incorrectly and further training will take place.
14 Pizza Hut Training Manual
There is a chart that shows every product in the store that must
have a label as well as the number of days it can be used for. Refer
to this chart when using dating any product.

Specifications on the Cut Table

The cut table is the second part of the pizza making process. At
this station employees cut the cooked pizzas coming out of the
oven and box them to be ready for delivery or carryout. Employees
here must be able to handle pressured situations when the store is
running fast (meaning we are at max capacity: about $1200 per
hour), as well as keeping up with the oven, which is continually
pumping out twenty pizzas every six minutes. This position is easy
to learn, but the even the slightest mistake can cause a catastrophe.

Figure 8 – Example of the stores cut-table, cutting board, and two

handed blade
Follow these guidelines when working on the cut-table:
 Carefully read the order screen to see what pizzas are
coming out the oven. These orders show on the screen
when the make table bumps the order.
 Match the order screen with the pizza that is currently
coming out of the conveyer belt oven.
 Grasp the pan that the pizza is sitting on when it is fully out
of the oven by using the handheld grippers.
Chapter 2 15
 Carefully slide the pizza onto the cutting board, be cautious
as you do not want to make the toppings slide off of the
pizza.
 Place the pan on the racks under the cut-table and set the
grippers down.
 Pick up the two handed pizza cutter and determine if the
pizza is half and half. If so, cut the pizza accordingly.
 Make sure the cuts are through the entire pizza.
 Cut the pizza into eight slices, using a cross and an X
pattern.
 Once completed, place the pizza in a corresponding box
attained from the racks above the cut table.
 If the order has multiple pizzas, wait until all of them are
cut and boxed before sending them to be placed into a heat
retaining bag.
As discussed before, the cut-table area can get very hectic so
accuracy is and speed are the most important skills to possess.
There are several other types of food that can be cooked as well.
The most common being appetizers such as breadsticks and cheese
sticks. Breadsticks must be buttered and seasoned using the labeled
containers once exiting the oven, cheese sticks only need to be
seasoned. Every appetizer comes with a side order of marinara,
which is pumped from a heated container at the end of the cut-
table.

Wing Street
The wing Street station is a portion of the cut-table, as these two
are back to back. Any order of wings that is placed over the phone
or at the counter pops up on the wing street order screen. This
station consists of two fryers that can hold three baskets of wings
each, so six total. You must be extremely cautious when operating
the fryer, as it contains ten gallons of 350 degree oil. Any splash
could severely harm your skin and create third degree burns, but
using the necessary precautions will greatly decrease the risk of
being burned. This is a fairly simple task, as it only requires a
handful of steps:
16 Pizza Hut Training Manual
1. Read the screen to determine the type of wings the
customer wants. There are two options: boneless or
traditional.
2. Then determine the size: 8, 14, 22, and 44. Wings are
bagged in white and green bags, white for eight piece and
green for fourteen piece.

Figure 9 – example of wings in designated bags

3. Drop the wings into the basket and place the basket
carefully into the fryer.

Figure 10 – Example of Wing Street fryer.

4. Select the timer corresponding to the types of wings,
boneless is six minutes, traditional is ten minutes, five
seconds.
Chapter 2 17
5. Wait for the wings to be completely cooked before you take
the basket out of the fryer.
6. Place the wings into the bowl matching the flavor the
customer desires.
7. Scoop the sauce into the bowl using the measured ladle,
one scoop for eight, two for fourteen, three for twenty two,
and four scoops for forty four.
8. After mixing, place the wings into the clamshell box
corresponding to its size.
The wing street station is easy to learn and considered the
easiest job in the store. By following the necessary precautions
and the guidelines above no injuries will occur and you will
provide the needed assistance when working a shift.

Dough Preparation
“Dough prep” as it is commonly referred to as, is one of the most
important jobs in the store. All of the dough needed for the day’s
revenue is frozen in the
walk-in freezer, so it must
thaw overnight before it
can be used. This is why
the dough must be brought
out and prepped using the
proper methods every
single night. A “prep list”
is a list of how much of
Figure 11 – Walk-In freezer filled each type of dough must
with dough be pulled out to be ready
for the next day. For
example, with Friday being the busiest day of the week, Thursdays
prep list must be much larger than a normal weekday list, such as
Monday.
There are many different types of dough that must be thawed. The
list includes:
 Large hand tossed dough
 Medium hand tossed dough
18 Pizza Hut Training Manual
 Large pan dough
 Medium pan dough
 Large thin crust dough
 Medium thin crust dough
 Rectangular pan dough
 Breadsticks (single orders and double orders)
There are also sauces added to the list, including:
 Pizza sauce
 Marinara sauce
 Alfredo sauce
 Meaty marinara sauce (for pasta’s only)
All of these items must be prepped to the required amount for the
store to successfully run. The slightest miscalculation and you will
most likely run out of dough. The thawing process is different for
the pan dough, as the completed stacks are placed on a green,
moveable rack and put in the walk in cooler overnight. The person
who opens the store in the morning must put this rack with all of
the pan dough on it into the proofer. This is where the dough sits
for seventy minutes in 95 degree heat to complete the thawing
process.

Figure 12- Example of Proofer with timers on top

Preparing the dough for the thawing process is fairly simple. For
hand tossed dough:
Chapter 2 19
1. Pull the dough out of the freezer, and gather the required
amount of pans and lids.
2. Place the first lid face up, followed by the pan on top of
the lid.
3. Spray the pan with non-stick spray and place the frozen
dough on the pan.
4. Spray around the ring of the dough and place another lid on
top of the pan.
5. Repeat until you have a stack of ten.
6. Once completed, you must place another pan on top of the
lid. Instead of spraying this pan, place a dough wheel on
the top, showing what day the dough expires on.
7. Place completed stack in the walk-in cooler to thaw

Figure 13 – example of completed pan dough stack

For pan dough:
1. Pull the dough out of the freezer and gather the necessary
pans and lids.
2. Repeat the same process as above, only oil the pan using
vegetable oil before placing the dough in it instead of
spraying it.
3. Repeat until you have a stack of five.
4. Follow the same process when completed, with the dough
wheel showing what day the dough expires on.
5. Place completed stack of five on a green, moveable rack,
and roll into the walk-in.
20 Pizza Hut Training Manual
The thin dough is prepared differently, as it comes in boxes with
sets of ten. Each set of ten is placed onto a large pan, covered by a
large lid. The same process for showing its expiration day is used.
The completed stack is then put into the walk-in to thaw overnight,
like the hand tossed dough.

Figure 14 – Example of Walk-in cooler

Breadsticks and rectangular pan dough are similar to the pan
dough, as it uses the same process. The only difference are the
pans and lids used, as they are rectangular. Once all of the dough is
prepared and stored in the walk-in, the closing manager must
thoroughly check to make sure the entire list is completed. If not,
they must complete the list to ensure that the store will be ready for
business the next day.
Chapter 3: Opening, Closing, and
Running a Successful Shift
Chapter 3 23
Opening the store
The opener arrives at 9am, approximately two hours before the
store opens for business at 11am. This gives the opener enough
time to put the frozen pan dough into the proofer and clean any
necessary items before opening. They also must set up the two
cash registers using the five hundred dollar safe. This includes all
dollar bills, coins, and coin rolls. There is a checklist that the
opener must follow so that everything is done correctly.
 Unlock the front door using the store key, once inside, lock
the door once again to ensure no one else enters the store.
 Turn on the oven, make-table, both fryers, all lights, and
the proofer.
 Put the frozen pan dough that’s on the moveable green
racks into the proofer to completely thaw, set for
seventy minutes.
 Throw away any dough from the night before, unless it has
been specifically labeled for use for today.
 Move on to see what food products must be bucketed,
labeled and placed in the walk-in for refrigeration, make
sure you have at least one and a half buckets of each.
 Cut any necessary food items such as onions and green
peppers, so that you have at least two buckets of each.
 Next, determine if any pastas must be made.
 Begin to set up the store, by placing the make-table product
into the make-table, uncovering the wing street sauces and
putting the proper ladles in them, and turning on all
monitors throughout the store.
 Next, go to the main desk where the manager computer is
and perform the opening cash sequence by counting the
amount of cash that is in the safe and in the change drawer
(it should even out to $500)
 Once completed, split the money evenly into the two cash
registers.
 Set up the cash register by using the “set up till” option in
the till functions menu.
 Your store is now ready for operations
24 Pizza Hut Training Manual
Running a successful shift
Running a successful shift is extremely important for the stores
overall morale and attitude. If errors occur and start to impede the
stores work ability, the stores general morale will severely drop
and the employees will tend to become sloppy and take shortcuts.
This can lead to compounding mistakes, which in turn will lead to
angry customers. Guidelines to follow when managing a shift are:
 When the store is busy, make sure the employees are in the
spots where they do best at, “ace’s in their places.”
 Cashing out delivery drivers without mistakes, make sure
to include the tip in the total amount, and don’t forget to
add the tip when prompted.
 Cashing out customers must be fast and efficient.
Customers like quick service, meaning the right quote
times and the right food.
 Keep an eye on the make-table crew, any mistake here can
be costly.
 Monitor the dough levels. Try to gauge the amount of new
dough needed by the amount of business. For example, if
we are running low on breadsticks and the store is running
fast, make sure to prep a reasonable amount of them to get
us through the rest of the day.
 Keep the stations clean. A clean station is much easier to
work with than a dirty station.
 After the rush, make sure that all employees are cleaning
and helping with whatever tasks are top priority.

Closing the store

Closing the store must be done correctly, as you are setting up for
the opener for the next day. The goal is to keep the opener from
having to do any unrelated tasks, such as cleaning or
prepping dough. The closer is also responsible for ensuring the
dough prep is completed, as well as making sure all non-closing
employees are out of the store at their designated times. A common
closing crew consists of three closers, one for production (the
make-table and cut-table area), one for dishes (washing all the
Chapter 3 25
stores dishes that day), and one for manager (closing down the
cash portion, as well as locking up the store). When closing
manager, follow these steps:
1. Make sure to cut all employees who are not needed by 8:30
to 9pm.
2. Start working on cleaning the store and making orders as
necessary. Help with whatever daily tasks that are
not complete.
3. As closing time draws near, make sure all closing
employees are working on their stations accordingly.
4. Once the clock shows that you are closed, lock the front
door. Verify that no orders need to be picked up before
doing this.
5. Help the production closer with the cleaning and necessary
procedures. Make sure all equipment is turned off: the
make-table, both fryers, the ovens, etc.
6. Put the make-table product in the walk-in cooler so that it
may be refrigerated overnight.
7. Make sure to cover the wing street sauces, and send any
dishes back that need to be washed.
8. Start on the closing cash portion once the production
portion of closing is completed.
9. Close down both of the tills. Take note of how much cash
you were over or short on each till. Take the receipt that
will print out, showing that you closed the till down.
10. Go to the main computer and select “daily cash control.”
11. First, settle all credit card payments, the credit card
summary will print out.
12. Then count the amount of cash in both tills, enter all
amounts of each denomination into its designated spot.
13. Next, you must count out the deposit, which will be the
amount of cash in front of you minus $500, this is the
required safe amount the store must have.
14. Place the deposit along with the deposit slip into a
numbered deposit bag.
15. Lastly, verify the change fund by entering the remaining
amount of bills you have. It should even out to $500.
26 Pizza Hut Training Manual
16. Print out the paperwork necessary for the opener in the
morning, the change down sheet, the daily cancels sheet,
and the daily business summary.
17. Place the $500 into the safe under the desk and lock the
combination. Place the cover over the safe.
18. The cash portion is now finished, by this time, all
employees should be finished with their closing duties.
19. Make sure to write down any note that will pertain to the
opener, such as big orders for the next day or any customer
complaints that are in need of attention.
20. Do a final walk around the store to make sure all appliances
are turned off and all procedures were followed correctly.
21. Make sure the back door of the store is locked.
22. Turn off all lights throughout the store and set the alarm
using a given password.
23. Lock the stores front door, the store is now successfully
closed down for the night.

Conclusion
Operating even a small store like this one can take a lot of work.
Often times one must devote time away from his family and
friends to ensure the store is running smoothly, even on their day
off. Following the proper guidelines and having a correctly trained
staff will help certify that the store is running properly and
minimal errors will occur. This helps attain the positive work
environment where all employees enjoy working together. The
closing down of the store is an important factor, as any tasks that
have been forgotten will delay the opener. Opening is also an
important factor because one is setting the store up for the daily
business. The opening and closing guidelines must be followed and
completed for the store to run successfully. When all employees
are trained to the fullest extent and the stores daily procedures are
followed, the store will be an effective place of business
Index 27

Index

accuracy, 7, 15 money, 6, 13, 23

cash, 4, 5, 6, 23, 25, 26 oil, 15, 18
cheese, 11, 12, 15 opener, 23, 24, 26
closer, 24, 25 order, 3, 4, 5, 6, 7, 11, 12, 13,
Closing, iii, 21, 24 14, 15
complaint, 6, 7 order screen, 12
credit, 4, 5, 6, 7, 25 orders, v, 3, 11, 14, 17, 25, 26
credit card, 4, 5, 6, 25 pan, 12, 14, 15, 17, 18, 23
crust, 4, 11, 12, 17 payments, 25
customer, v, 3, 4, 5, 6, 7, 12, phone call, iii, 3, 7
16, 26 Pizza, 1, v, 3, 17
cut table, 14, 15 prep, 16, 24
date, 13 procedures, 25, 26
delivery, 3, 4, 6, 7, 14, 24 product, 11, 13, 23, 25
deposit, 25 quality rings, 11
dough, 12, 16, 17, 18, 23, 24 receipt, 4, 5, 6, 25
employee, 3 Rectangular, 17
employees, v, 14, 24, 25, 26 sauce, 16, 17
fryer, 15, 16 screen, 3, 4, 5, 7, 12, 13, 14,
guidelines, 11, 14, 16, 26 15, 16
hand tossed, 17, 18 station, 7, 14, 15, 16, 24
income, 3 store, iii, v, 4, 6, 7, 11, 13,
label, 13 14, 16, 17, 18, 23, 24, 25,
Large, 17 26
lid, 12, 17, 18 thin, 17, 18
make table, iii, 11, 14 to go, 4
manager, 6, 18, 23, 25 wing street, 15, 16, 23, 25
medium, 11, 12 Wings, 16
28 Pizza Hut Training Manual