Brand -Orientation Certification

Name……………………………………. Date of Joining ………………………………….….

Store…………………………………… Score ………………………………….….

Designation …………………………………… Certified by………………………………….….

➢ All questions are compulsory and carry one mark for each question
➢ Employee must obtain 90% Score for completing the certification

Q1. Who is the founder of Burger Singh?

A) Lok Raj B) Anand Raj C) Kabir Jeet Singh D) Aayush Kumar

Q2. Who are the Co-Founder of Burger Singh?

A) Nitin Rana /Aayush Kumar B) Rahul Seth /Nitin Rana C) Kabir Jeet Singh /Nitin Rana D) Sanchit Mehta /Nitin Rana

Q3. When did Burger Singh opened its first outlet?

A) December 2014 B) July 2016 C) November 2014 D) September 2011

Q4. What is the danger zone temperature?

A) 5°C to65°C B) 75°C to 95°C C) 120°C to 180°C D) 180°C to 200 °C

Q5. What is the receiving temperature of frozen product?

A) 1°C to 4°C B) -12°C to -18°C C) -18°C to -23°C D) 180°C to 200 °C

Q6. Mark below listed statement for workplace safety as True /False?

A) Do not take short cut

B) Always wear loose clothes or slippery footwear

C) indulge in horseplay while at rush time

D) Assess the risks before you approach your work

E) Kept heavy items to top of rack

F) We can use any tool to any Equipment

G) If you are not trained, do not do it.

H) Practice good housekeeping.

Q7. Select two correct options for Dine -in Service touchpoints?

A) Friendly Greeting with Smile

B) Attentively Taking Order

C) Promptly not Delivering Order

D) None of Above

Q8. Who are our channel Partner

A) Swiggy /Zomato B) Uber C) Food Panda D) Ola

Training and Development-Burger Singh Updated date -22 August 2022

 Q9. Mark True /False foe below statement?

A) Check FIFO (First In –First Out) / MRD Make-Ready-Discard

B) Cook At right temperature and time

C) Do not Clean hands & Workstation Clean and sanitized

D) Keep the Food away in Danger Zone

Q10.Select Two ground rules while managing riders /Deliveries?

A) Treat them Politely “They are our sales partner”

B) Riders should not be allowed inside customer dine-in area

C) Always double check accurate order has been handed over

D) Rider’s hands should not be sanitized before handling the orders.

Team Member Signature………………………… Manager Signature…………………………………….

Training and Development-Burger Singh Updated date -22 August 2022