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McDonald's Crew Trainer Study Guide: Questions and Answers, Exams of Marketing Business-to-business (B2B)

University of LynchburgMarketing Business-to-business (B2B)

A comprehensive study guide for mcdonald's crew trainers, covering essential topics such as brand promise, training methods, feedback techniques, and operational procedures. It includes a series of questions and answers designed to reinforce key concepts and prepare trainees for practical application. The guide is valuable for individuals seeking to understand the fundamentals of mcdonald's training program and enhance their knowledge of restaurant operations.

Typology: Exams

2024/2025

Available from 03/03/2025

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Crew Trainer Study Guide | 100% Correct
Answers | Verified | Latest 2024 Version
What are the keys being an expert? - ✔✔Accuracy, and Speed
What is the first station taught in McDonald's - ✔✔French Fries
Name 2 reasons why it is critical that we deliver Brand Promise to all customers - ✔✔
1) Crew needs to feel good about themselves and working at mcdonalds
2) you have to be able to deliver QSC&V (Quality Service Cleanliness)
4) What is an open ended question? - ✔✔a question that Cannot be answerd by yes or no.
{why is important to have clean restrooms?}
What does SOC stand for? - ✔✔
S-Station
O-Observation
C-Checklist
6) What are 2 types of skills you will teach new crew in the restaurant? - ✔✔Service and Production
7) What are the 4 roles (hats) of a Crew Trainer? - ✔✔1)Role Model
2)Coach
3)Teacher
4)Expert
What are the steps of the 4 step training method? - ✔✔Step 1) Prepare
Step 2) Present
Step 3) Try Out
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Download McDonald's Crew Trainer Study Guide: Questions and Answers and more Exams Marketing Business-to-business (B2B) in PDF only on Docsity!

Crew Trainer Study Guide | 100% Correct

Answers | Verified | Latest 2024 Version

What are the keys being an expert? - ✔✔Accuracy, and Speed What is the first station taught in McDonald's - ✔✔French Fries Name 2 reasons why it is critical that we deliver Brand Promise to all customers - ✔✔

  1. Crew needs to feel good about themselves and working at mcdonalds
  2. you have to be able to deliver QSC&V (Quality Service Cleanliness)
  3. What is an open ended question? - ✔✔a question that Cannot be answerd by yes or no. {why is important to have clean restrooms?} What does SOC stand for? - ✔✔ S-Station O-Observation C-Checklist
  4. What are 2 types of skills you will teach new crew in the restaurant? - ✔✔Service and Production
  5. What are the 4 roles (hats) of a Crew Trainer? - ✔✔1)Role Model 2)Coach 3)Teacher 4)Expert What are the steps of the 4 step training method? - ✔✔Step 1) Prepare Step 2) Present Step 3) Try Out

Step 4) Follow Up

  1. What is the feedback process? - ✔✔• Observe the trainee
  • Compliment on whats done well
  • Describe any mistakes with examples
  • Explain how mistakes affect the guests •Demonstrate the proper way
  1. What is the Brand Promise formula? - ✔✔Crew Satisfaction + Quality Service Cleanliness (QSC) = Brand Promise
  2. What are the 2 types of feedback? - ✔✔Appreciative and Constructive
  3. What does QSC stand For? - ✔✔Q-Quality S-Service C-Cleanliness What are are the the E-Learning videos that everyone must cover called? - ✔✔Foundations Where are soc's located your store? - ✔✔SOC's (Station Observation Checklist) are located in the office
  4. What is a coach? - ✔✔Someone who encourages trainees to smile and supports trainees, corrects their behaviors outside of training, and compliments correct procedures
  5. When When should should the the Foundations of E-Learnings be completed? - ✔✔The very first day at the restaurant why do you need to ask a trainee questions during training and coaching sessions? - ✔✔To determine if they understand What are the target times for drive thru and front counter? - ✔✔300 seconds

What steps of the process do we use Station Observation Checklists? (SOC's) - ✔✔Follow-Ups How do we know what station a trainee is learning that day? - ✔✔Their training schedule CTP? - ✔✔Cash to Present RDM? - ✔✔Restaurant Department Manager Who are the 4 department managers - ✔✔Ms Tabb; Kitchen Jason; people/crew Brandi; service Raymond Which department am i in and what is my equipment (trent only) - ✔✔Service, Pie merchandiser What is the newest initative called? - ✔✔Ask, Ask, Tell What is now considered a full run of 4:1? - ✔✔4 patties What is considered a full run of 10:1? - ✔✔8 patties How long is grilled chicken good for in the UHC cabinet? - ✔✔60 minutes/ 1 hour How long are fries good for after being cooked? - ✔✔7 minutes How often is the shake machine completely disassembled, cleaned, and put back together - ✔✔2 weeks/ 14 days

What is the LAST method and what is it used for? - ✔✔L-Listen A-Apologize S-Solve the problem T-Thank the customer For the time an order appears on the KVS monitor, how long should it take to assemble a sandwich? - ✔✔35 to 55 seconds How often should hands be washed - ✔✔Once an hour When using the resteoom hands must be washed where? - ✔✔The bathroom How often should all UHC trays and utensils be washed&sanitized? - ✔✔Every 4 hours The initiatior stays with the sandwich until it is ______ by the assembler - ✔✔Pulled Holding time for Mcnuggets? - ✔✔30 minutes When a customer orders 2 or more drinks what should be given to them? - ✔✔A drink carrier What goes out or the present window first? The bag or drinks? - ✔✔The bag What is the 1st thing a new restaurant employee must do before working a station - ✔✔Wash + Sanitize hands Who is the founder of McDonalds - ✔✔Ray Krock What is the rule for parking/ pulling up a customer in the drive thru? - ✔✔15 seconds and go What should a crew do if a $50 or $100 bill is given by the customer? - ✔✔Call management

Where on the assembly table should sandwich sleeves be stocked? - ✔✔Near initiator Next to sandwich boxes