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RTT Table of Contents 12.09:TR Contents.Qxd TableTable ofof ContentsContents Introduction Fryer TrainRight Guide Introduction ........................................................08/06 – Fryer.................................................................... 10/06 WorkRight Guides Broiler – French Fries........................................................10/06 Broiler – French Fry Serving............................................ 10/06 – Multi-Product Fryer - Menu Items.................... 10/06 TrainRight Guide – Multi-Product Fryer - Side Item........................10/06 – Broiler................................................................. 12/09 – Shortening Filtering Instructions.......................04/08 – KITCHEN MINDER™.............................................. 12/09 StationRight Guide WorkRight Guides –Fryer.................................................................... 10/06 – KITCHEN MINDER™................................................ 12/09 TestRight Guide – NIECO® Broiler – 900 Series..................................12/09 – NIECO® Broiler – MPB94/9000 Series.................. 12/09 –Fryer....................................................................10/06 – Duke Flexible Batch Broiler............................... 12/09 StationRight Guide Specialty Board – Broiler..................................................................12/09 TestRight Guide TrainRight Guide – Broiler...................................................................12/09 – Specialty Board.......................................................12/09 WorkRight Guides – Chicken Sandwich.............................................. 11/06 Main Board – TENDERGRILL® Chicken Sandwich.....................11/07 – Low Carb TENDERGRILL®...................................11/06 – BK BIG FISH® Sandwich.........................................07/07 ® TrainRight Guide – TENDERCRISP Chicken Sandwich................... 07/07 – Main Board................................................................12/09 – Spicy CHICK’N CRISP® Sandwich...................... 07/07 – CHICKEN TENDERS® (4-pc, 6-pc & 8-pc)............. 07/07 – BK® Chicken Fries................................................... 11/07 WorkRight Guides – Funnel Cake Sticks..............................................11/09 – Specialty Product Holding.................................. 08/08 – PHU Timer Bar Guidelines.............................12/09 – WHOPPER® Sandwich......................................... 07/07 StationRight Guide – WHOPPER JR®. Sandwich....................................... 07/07 – Specialty Board.................................................. 11/06 – Low Carb WHOPPER®...........................................07/07 TestRight Guide – Hamburger/Cheeseburger/Dbl Cheeseburger..07/07 – Specialty Board.................................................. 11/07 – BK® Stacker Sandwiches.................................... .02/07 – Steakhouse XT™ Sandwich............................... 01/10 Salads – A.I.® Steakhouse XT™ Sandwich...................... 01/10 – BK VEGGIE® Burger..............................................10/06 TrainRight Guide – Bun Toast ing and Holding......................................08/09 – Salads................................................................. 05/09 – Main Board-Product Holding............................. 12/09 WorkRight Guides StationRight Guide – Salad Prep Flow..................................................12/09 – Chicken Chopping................................................. 06/06 – Main Board.......................................................... 12/09 StationRight Guide TestRight Guide – Salads..................................................................05/09 – Main Board.............................................................. 12/09 TestRight Guide – Salads..................................................................12/09 Breakfast Front Counter Service TrainRight Guide TrainRight Guides – Breakfast.............................................................12/09 – Service - Front Counter/Drive-Thru................. 11/06 WorkRight Guides – Service - Recovery/Special Needs................... 05/09 – Breakfast Oven Prep.............................................. 07/07 – Multi-Product Fryer - Breakfast Menu Items... 10/06 WorkRight Guides – CROISSAN’WICH®..............................................11/06 – Front Counter Service - Order Taking.............. 11/06 – DOUBLE CROISSAN’WICH®.............................. 11/06 – Front Counter Service - Expediting................... 11/06 – Biscuit Sandwich................................................11/06 – Friendliness ........................................................... 11/06 – Ham Omelet Sandwich..........................................05/07 – Guest Recovery .....................................................05/00 – Cheesy Bacon BK WRAPPER®.............................. 03/08 – Service Behaviors - You Make the Difference. 05/09 StationRight Guide – Serving Guests with Disabilities....................... 12/09 – Breakfast...................................................................08/08 – Soft Drinks ..............................................................12/06 TestRight Guide StationRight Guide – Breakfast................................................................... 10/06 – Service - Front Counter/Drive-Thru................... 12/06 TestRight Guide Drive-Thru Service – Service - Front Counter......................................... 11/06 TrainRight Guides Miscellaneous – Service - Front Counter/Drive-Thru .......................................................(See Front Counter) Introduction – Service - Recovery/Special Needs – Wash By Numbers Hand Washing Guide......2006 ..........................................................(See Front Counter) – Product Level System.........................................04/05 WorkRight Guides TrainRight Guide – Drive-Thru Service - Order Taking................... 05/09 – Product Level System..........................................04/05 – Drive-Thru Service - Expediting...................... 11/06 – Micro-ways Simplification................................ 12/05 – Friendliness (See Front Counter) – Guest Recovery (See Front Counter) WorkRight Guides – Soft Drinks (See Front Counter) – PLS - Batch Cooking*..........................................04/05 – Special Condiment Requests...........................07/04 StationRight Guide – Microwave Procedures.......................................12/05 – Service- Front Counter/ – High Speed Toaster Cleaning Proceedures..11/07 Drive-Thru......................................(See Front Counter) TestRight Guide – Service - Drive-Thru..............................................05/09 LTO/OptionalLTO/Optional* WorkRight Guides – Rodeo Cheeseburger............................................02/06 – Mozzarella Sticks.................................................02/06 – Tacos...................................................................... 07/04 *Available only on OPS Connect Test Keys 05/07 TM and © 2009 Burger King Brands, Inc. (USA only). TM and © 2009 Burger King Corporation (outside USA). All rights reserved. Confidential and proprietary infor- mation of Burger King Corporation. TR-CONT-E 12/09 Broiler TrainRight Guide Step 1 — Preparation Get Ready Reference Materials Equipment OPS Manual Turn equipment ON prior to training, if warm-up is Prepare the Learner required Prepare utensils Introduce yourself to the Team Member, if not already known PLS Charts/KITCHEN MINDERTM Ask about Team Member’s prior work experience Where - Broiler area to determine the level of familiarity with the task When - Nonpeak periods Explain the importance of production: Training Materials Broiler DVD, if available Gold Standard for Guest satisfaction KITCHEN MINDER™ DVD Correct procedures followed to ensure safety WorkRight Guides: of Guests and Team Members — Broiler – 900 Series — Broiler – 9000 Series/MPB94 Create enthusiasm for learning — Broiler – Duke Express your confidence that the Team Member — Main Board Product Holding can handle the task StationRight Guide: Explain how you will apply the 4-Step Training — Broiler Method Wash By Numbers Hand Washing Guide Evaluation Checklist in the Passport Review the objective: TestRight Guide (Remove answers from Prepare each broiled product to the Gold previous learner) Standard for neatness, speed and sanitation Sanitizer solution (minimum 100 ppm when to ensure product quality, consistency and freshly prepared) Guest satisfaction Red Cloth Step 2 — Explanation and Demonstration (Explain and demonstrate the following topics based on details from the OPS Manual) Explain Product Preparation DVD introduction (Provide Broiler DVD [Duke Only] and WorkRight Guides for Broilers) — Demonstrate how to use DVD player — Have learner complete the Broiler DVD, if available — Have learner complete the KITCHEN MINDER™ DVD. Hand washing (Provide Wash by Numbers Handwashing Guide) — Demonstrate how to wash hands Burger King Corporation TR-BR-EN 12/09 Confidential and proprietary information of Burger King Corporation. Explain StationRight Basics Explain the use of the PHU Timer Bar and PHU (Provide Broiler StationRight Guide) management Setup Demonstrate and explain how to use: — “Lift-N-Grip” tongs (only for frozen beef product) Demonstrate how to: — Blue tongs (all frozen non-beef products) — Prepare sanitizer solution (100 ppm when — Red tongs (only for cooked product)
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