MDP - Level 1 Certification Exam
Complete this certification test once you've completed your MDP booklet and the required workshops.
Email *
To be an effective leader, you should take great care of your team while also: *
1 point
Which reduces profit: over-portioning or under-portioning *
1 point
Store Number *
Which of the following is not a best practice of routing? *
1 point
How often is the data in Real Time (in PWR) updated? *
1 point
On a $20 order, how much of that cash would go towards food cost? *
1 point
Portioning consistently is important so that... *
1 point
Towels used on food surfaces... *
1 point
What has the most impact when you speak? *
1 point
Where can you find your stores CSAT score? *
1 point
An effective goal should be Specific, Measurable, Achievable, and.... *
1 point
A tactic to add energy to the shift, make individual team members feel good, and let the team know your expectations is called: *
1 point
When it comes to being a Product Master, great leaders have: (select all that apply) *
1 point
Required
You have one CSR who has clocked out 15 minutes late on 6 of their shifts in the last 2 weeks. How much in dollars, has the CSR cost the store in additional labor if they are paid $8.30 per hour? *
1 point
Who are our internal customers? (multiple answers) *
1 point
Required
What ingredient is considered a "living ingredient" in dough? *
1 point
What is a leading indicator that a restaurant has poor leadership and internal customer service performance? *
1 point
Your store recently received a large order for an office party down the road. What is the best way you can take advantage of this opportunity and help build your sales? *
1 point
What five categories make up your CSAT score? (multiple answers) *
1 point
Required
Conducting self-OERs are important because they provide insight on how the store is running from a customer's perspective *
1 point
How do we WOW a customer? *
1 point
What three basic questions does any individual want to know when starting a new job? *
1 point
Which of the following is not a best practice of safe delivery? *
1 point
Where should dough trays be placed in your walk-in? *
1 point
Who made famous the quote, "If you take care of your employees, they will take care of your customers." *
1 point
What are the two types of customers we serve as leaders in our stores? *
1 point
The three parts of team member efficiency are performing the job itself, using lulls to complete other tasks and taking frequent breaks to rest. *
1 point
It's recommending to re-certify as a Product Master every ___ months. *
1 point
What does PCYA stand for?
1 point
Clear selection
Why is it a bad idea to use frozen cheese on your product? *
1 point
What are some suggested ways you can prevent food waste? (Select all that apply) *
1 point
Required
Team Member Name *
What are the three primary service goals that is graded on the OER? *
1 point
Once you sanitize your dishes in the 3-compartment sink, you should... *
1 point
How could you let your team know that accuracy matters? *
1 point
The three fanattitudes are: (select all that apply) *
1 point
Required
A customer has a credit for $14.03 because of a late order two weeks ago. The customer would like to apply this credit to their order of $29.68. How much do they still owe after the credit is applied? *
1 point
What is a way we can measure customer service in our stores? *
1 point
What is an example of a basic cost? *
1 point
Which describes properly proofed dough? *
1 point
Date *
MM
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DD
/
YYYY
What is the definition of leadership? *
1 point
You deliver an order totaling $32.00. A customer leaves a 20% tip. How much was the tip? *
1 point
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