Taco Bell Shift Lead Test
1. As an MIC, how can you ensure your Team Members make
food that looks good and tastes great?:
1. Food folded and cut the right way
2. Food melted and grilled correctly
3. Ingredients spread evenly
4. Correct ingredient portions
2. What are some food safety concerns that you should be
aware of?: 1. Pest activity
2. Communicable diseases
3. Foodborne illness
4. Foreign objects
5. Body fluids
3. What does C.O.R.E stand for?: Customer, Operations, Review,
Evaluation
4. A small fire has broken out near the fryer. This is probably
a grease fire, what should you do?: Pull the ANSUL system
5. What customer touch points are evaluated during CORE?:
,1. Right
2. Understanding
3. Food love
4. Best on block
5. Hustle
6. Authentic
6.How does the MIC prepare a week ahead of their shift?: Look
at the schedule and ensure you have the right number of people
7. What are some tasks in the inventory workflow?:
1. Count inventory
2. Print count sheet
3. Check variance
8. What are the most important reasons your variance might be
off?: 1. Miscounted or entered a number incorrectly
2. Delivery was not posted
3.Transfers were not recorded
9. What does HUNGRY stand for?:
1. Helpful
, 2. Understanding
3. Never settle
4. Grateful
5. Relentless
6.Youthful
1. As an MIC, how can you ensure your Team Members make
food that looks good and tastes great?:
1. Food folded and cut the right way
2. Food melted and grilled correctly
3. Ingredients spread evenly
4. Correct ingredient portions
2. What are some food safety concerns that you should be
aware of?: 1. Pest activity
2. Communicable diseases
3. Foodborne illness
4. Foreign objects
5. Body fluids
3. What does C.O.R.E stand for?: Customer, Operations, Review,
Evaluation
4. A small fire has broken out near the fryer. This is probably
a grease fire, what should you do?: Pull the ANSUL system
5. What customer touch points are evaluated during CORE?:
,1. Right
2. Understanding
3. Food love
4. Best on block
5. Hustle
6. Authentic
6.How does the MIC prepare a week ahead of their shift?: Look
at the schedule and ensure you have the right number of people
7. What are some tasks in the inventory workflow?:
1. Count inventory
2. Print count sheet
3. Check variance
8. What are the most important reasons your variance might be
off?: 1. Miscounted or entered a number incorrectly
2. Delivery was not posted
3.Transfers were not recorded
9. What does HUNGRY stand for?:
1. Helpful
, 2. Understanding
3. Never settle
4. Grateful
5. Relentless
6.Youthful
