FQMC Day 1

[Eng] Which of this element is the component of RDM?

[BM] Antara berikut yang manakah merupakan komponen RDM?

• [Eng] Curriculum

  [BM] Kurikulum

• [Eng ]Structure

  [BM] Struktur

• [Eng] Tools

• [Eng] All of the above

  [BM] Semua di atas

[Eng] When do we need to develop department target?

[BM] Bilakah kita perlu membina sasaran jabatan?

• Every month

• Every 3 month

• Every 6 month

• After 1 year

[Eng] Which system will be impacted if Production not in placed?

 [BM] Apakah sistem yang akan menghadapi masalah jika Sistem Pengeluaran tidak dijalankan dengan baik?

• Inventory System

• Food Safety System

• Service System (SPA)

• Planned and Daily Maintenance

[Eng] Who is involved during Catch Up Session?

[BM] Siapa yang terlibat semasa Sessi Perbincangan ?

• Restaurant General Manager & Department Manager

• Operations Consultant & Restaurant General Manager

• Operations Manager & Operations Consultant

• Department Manager & crews

[Eng] What tool to be used that could help FQM takes care of equipment in the restaurant?

[BM] Apakah alat yang boleh membantu FQM menjaga peralatan di dalam restoran

• Planned Maintenance Calendar

• Planned Maintenance Manual

• Equipment Manual

• All of the above

[Eng] Which of these tasks is not the task for Initiator?

[BM] Tugasan manakah bukan merupakan tugasan seorang Pemula?

• [Eng] React to KVS

  [BM] Bertindakbalas dengan pesanan KVS

• [Eng] Toast or steam bun

  [BM] Toast or steam bun

• [Eng] Communicate UHC Levels to grill and fried person

  [BM] Berkomunikasi dengan grill person dan fried person berkenaan paras produk di

• [Eng] Bump off the order from KVS

  [BM] Bump off pesanan dari KVS

[Eng] Which of these tasks represent the tasks for Assembler?

[BM] Tugasan manakah mewakili tugasan seorang Penyedia?

• [Eng] Slide product to HLZ

  [BM] Gelongsorkan produk ke HLZ

• [Eng] Wrap or box the product

  [BM] Bungkuskan atau tutup kotak produk

• [Eng] Add condiment to product

  [BM] Menambah ramuan (condiment) ke dalam produk

• [Eng] All of above

  [BM] Semua di atas

[Eng] How to measure KVS Time at production Area?

[BM] Bagaimana hendak mengukur Masa KVS di bahagian pengeluaran?

• [Eng] From the order fly into KVS until the Initiator toast/steam bun and place it on the

  Box or Wrapper.

  [BM] Daripada pesanan masuk ke KVS sehingga Pemula toast/steam ban dan meletakkan di atas kotak/kertas pembungkus

• [Eng] From the order fly into KVS until the order reach the HLZ/OAT

  [BM] Daripada pesanan masuk ke KVS sehingga pesanan tiba ke HLZ

• [Eng] From Initiator touch the bun until the order been assembled

  [BM] Daripada Pemula menyentuk bun sehingga pesanan di assembled

• [Eng] From the Order Taker punch the order until the customer received the order

  [BM] Daripada Pengambil Pesanan menekan pesanan sehingga pelanggan menerima

  Pesanan.

[Eng] According to training path, what are the last stations need to be trained in production area for regular menu?

[BM] Merujuk kepada Laluan Latihan , apakah stesyen stesyen terakhir yang perlu dilatih di bahagian pengeluaran menu regular?

• Ayam Goreng and Bubur

• Product Fried (Chicken and Fish)

• Product Grill (Meat and Chicken)

• Initiator and Assembler

[Eng] Who is responsible to communicate on UHC level to Batch Fried?

[BM] Siapakah bertanggungjawab berkomunikasi berkenaan paras UHC kepada Batch Fried?

• Initiator

• Chaser

• Assembler

• Porridge person