Taco Bell Employee Training Manual

Taco Bell Employee Training Manual
Taco Bell Employee
Training Manual
By: Margarita Muniz
Table of Contents
iii
Table of Contents
Table of Contents ................................................................................................................. iii
Introduction .................................................................... Error! Bookmark not defined.
Chapter 1: Employee Policies .............................................................................................. 1
Employee Policies .................................................................................................................. 3
Dress Code ......................................................................................................................... 3
Rules and Regulations ...................................................................................................... 4
Learning Zone ................................................................................................................... 4
Food Champion Requirements ...................................................................................... 5
Service Champion Requirements ................................................................................... 5
Chapter 2: Food ..................................................................................................................... 7
Food ......................................................................................................................................... 9
Taco Bell Ingredients ....................................................................................................... 9
Hot Line Ingredients ................................................................................................... 9
Cold Line Ingredients ................................................................................................. 9
Shells, Fried Ingredients, and Desserts ..................................................................10
Food Safety ......................................................................................................................10
Food Handler's License .................................................................................................11
Food Equipment .............................................................................................................11
Food Preparation ............................................................................................................12
Food Assembly................................................................................................................12
The Crunchy/ Soft Taco ..........................................................................................13
The Nacho Cheese & Cool Ranch Doritos Locos Taco ....................................13
The Bean Burrito .......................................................................................................14
The Cheesy Gordita Crunch ....................................................................................14
The Beef Chalupa Supreme .....................................................................................15
The Mexican Pizza.....................................................................................................15
The Crunchwrap Supreme .......................................................................................16
Employee Manual
iv
The XXL Beef Grilled Stuffed Burrito ..................................................................16
Fryer Instructions ...........................................................................................................17
Chapter 3: Cleaning Procedures ........................................................................................19
Cleaning Procedures ............................................................................................................21
Day Crew Cleaning Tasks .............................................................................................21
Night Crew Cleaning Tasks ..........................................................................................21
Closing Crew Cleaning Tasks .......................................................................................22
Monthly Cleaning Tasks ................................................................................................22
Chapter 4: Working With Other Employees ..................................................................23
Working With Other Employees ......................................................................................25
Sexual Harassment in The Workplace ........................................................................25
Complaints and Questions ............................................................................................25
Introduction
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Simple Steps for Success
Taco Bell wants to be able to give all new employees the tools they need to be
successful in the workplace. This manual gives new employees the knowledge they
will need on the job. This manual is to be taken home and studied by the new
employees so that when they do have to come into work they will be prepared.
This will reduce the time wasted by the new employees when they have to stop
others around them to ask questions. This manual will give you the simple steps to
help succeed at Taco Bell and help your store run smoothly and efficiently.
Chapter 1: Employee Policies
Chapter 1
3
Employee Policies
Dress Code
All employees must come into work wearing the required uniform. The uniform
consists of:
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Taco Bell Hat
Taco Bell Shirt
Black Work Pants
Taco Bell Belt
Taco Bell Name Tag
Slip Resistant Shoes
The only item employees are required to purchase are the slip resistant shoes. All
other items will be provided by the company upon hiring. Employees are to dress
in a clean and neat uniform every time they come in to work a shift. Failure to
follow this procedure will result in a write-up.
Employee Manual
4
Rules and Regulations
1.
Employees must arrive on time to every shift.
2.
Employees must be dressed in a tidy and clean uniform every shift.
3.
Employees must act in an appropriate and courteous manner anytime they
are in uniform.
4.
Employees must complete all tasks set forth by the manager-in-charge.
5.
Employees must keep their assigned stations clean and stocked.
6.
Employees must treat fellow employees with respect.
7.
Employees must wear gloves when handling food.
8.
Employees must report customer complaints to the manager-in-charge.
Learning Zone
Learning Zone is the online training program that tests new trainees over
everything required of a food or service champion. Learning Zone includes the
specific weights of food items, portion sizes, food safety, and preventing the spread
of diseases. New employees are required to take the tests on Learning Zone and
make at least a ninety or above. Employees must complete the Learning Zone
training before they can begin preparing food.
Chapter 1
Food Champion Requirements
Food Champions are in charge of
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preparing food
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assembling food
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cleaning the food preparation areas
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frying chips
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sweeping around their area
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stocking items needed for the line
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closing the store
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completing any tasks assigned by the manager-in-charge
Service Champion Requirements
Service Champions are in charge of
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running a cash register
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providing satisfactory customer service
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making drinks
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stocking their assigned area
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cleaning their assigned
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taking out trashes
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handing out orders to customers
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washing dishes
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completing any tasks assigned by the manager-in-charge
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Chapter 2: Food
Chapter 2
Food
Taco Bell Ingredients
Hot Line Ingredients
− Beef
− Chicken
− Steak
− Red Sauce
− Nacho Cheese
− Refried Beans
− Latin Rice
− Mexican Rice
− Black Beans
− Mexican Pizza Sauce
− Chili
− Red Strips
Cold Line Ingredients
− Sour Cream
− Romaine Lettuce
− Iceberg Lettuce
− Three-Cheese Blend
− Cheddar Cheese
− Pico de Gallo
− Tomatoes
− Jalapenos
− Onions
− Guacamole
− Roasted Corn Salsa
− Cilantro Sauce
− Lava Sauce
− Baja Sauce
− Avocado Ranch Sauce
− Creamy Jalapeno Sauce
− Lemons & Limes
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Employee Manual
10
Shells, Fried Ingredients, and Desserts
− Crunch Taco Shell
− Volcano Taco Shell
− Nacho Cheese Doritos Taco Shell
− Cool Ranch Doritos Taco Shell
− Mexican Pizza Shell
− Fiesta Taco Salad Shell
− Tostada Shell
− Nacho Chips
− Potato Chunks
− Chalupa Shell
− Tortillas
− Flatbread
− Churro
− Cookie Sandwich
− Apple Empanada
− Cinnamon Twists
− Cinnamon Sugar
Food Safety
Keeping our food from getting contaminated is a surefire way to ensure our
customers will not get sick. Cleanliness in the workplace is a major part of food
safety training. In order to keep the customer from being exposed to harmful
viruses or bacteria employees must keep all surfaces, that food could be exposed to,
clean. Gloves should always be worn when handling any food items, and replaced
every thirty minutes. Employees must wash hands as much as possible, and sanitize
regularly. To prevent cross-contamination of the food on the line make sure to use
utensils only once; then switch the utensil out with a fresh one when you are done
using it, or get a new pan of product (i.e. a fresh beef pan requires a new beef
scoop). Using the appropriate utensils ensures that one ingredient will not
contaminate another, and it keeps the customers out of harm's way.
Checking if the food is the correct temperature is also an important part of food
safety. The food safety zone for any hot food is at least 165°F. If the temperature
of any food product is lower than that, it is at risk of being unsafe to consume as it
could be the perfect breeding ground for bacteria. After food comes out of the re-
Chapter 2
11
thermalizer it's temperature must be checked to see if it is at least 165°F. No food
should be left sitting out for longer than fifteen minutes. After fifteen minutes have
elapsed the food is in the temperature danger zone and cannot be served to the
customer.
Food Handler's License
All Food Service Champions are required to get a Food Handler's License for the
city in which they are working. Food Handler's classes may be found online or
offered by the city licensing department. Employees must pay a fee to take the class.
Upon completion of the class employees will receive a certificate stating that they
are certified to handle food in whichever city you work. To get the paper copy of
the card employees must go to the city licensing department and show them their
certificate of completion and must pay a small fee. After the card is purchased,
employees must bring the card to their Taco Bell for the general manager to put on
file.
Food Equipment
Each utensil at Taco Bell is color coded according to what specific food it will be
used for. The table on the following page outlines which utensil belongs to what
food.
Food-Scoop Correspondence Table
Foods
Beans
Beef
Mexican Rice
Latin Rice
Black Beans
Chicken
Steak
Guacamole
Roasted Corn Salsa
Pico de Gallo
Scoop Colors
Red & Green Handles
Dark Blue Handle
Yellow Handle
Light Blue Handle
Gray Handle
Orange Handle
Turquoise Handle
Maroon
Mustard Yellow Handle
Purple Handle
The remaining ingredients either use a ladle, don't require a utensil, or they are
bottled. All sauces on the hot line use ladles. All sauces on the cold line, except for
the cilantro sauce, are bottled. The cilantro sauce uses a ladle with a tan handle.
Employee Manual
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Food Preparation
Preparing food on time throughout the day is an integral part of a stores success.
Employees must learn how to prepare food in a timely manner, and at the same
time make sure they make no mistakes. All of the meats, along with various other
sauces are prepared by being placed in the re-thermalizer and heated for thirty
minutes. They are then taken out and checked to see if they are in the food safety
zone. If the items are in the food safety zone, they are then panned and put in to
the heating cabinet until they are needed.
All items on the cold line are kept in the walk-in fridge. They go straight from the
fridge into pans, and they are then put on the line. Food on the cold and hot lines
must be changed out every four hours to keep the items we serve fresh. The rice,
beans, red sauce, and chili sauce must be prepared fresh every day. All of these
items are made by adding Bunn water to a pre-packaged packet. These items take at
least forty-five minutes to be ready; and should be kept in the heating cabinet or on
the line with a lid on them until they are ready.
Fried items are easy to make as they are pre-prepared. All the fry captain has to do
is place the items into the frying oil, press the timer, and wait until the item is done
frying. The fried items are then placed into a pan and put in the heating cabinet or
on the line.
Food Assembly
All Taco Bell employees have to know what ingredients come on which items.
Cashiers and order takers need to know what is in each item just as much as the
food makers themselves. If a customer asks a cashier a question about a menu item,
the cashier has to know what comes on the item in order to help answer the
customer's questions. The following pages include some of our most popular items
and the ingredients that are needed to assemble those items.
Chapter 2
The Crunchy/ Soft Taco
Ingredients:
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Crunchy Taco Shell/Soft Taco Shell
Beef
Iceberg Lettuce
Cheddar Cheese
The Nacho Cheese & Cool Ranch Doritos Locos Taco
Ingredients:
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Nacho Cheese/Cool Ranch
Doritos Taco Shell
Beef
Iceberg Lettuce
Cheddar Cheese
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Employee Manual
The Bean Burrito
Ingredients:
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Tortilla
Pinto Beans
Red Sauce
Onions
Cheddar Cheese
The Cheesy Gordita Crunch
Ingredients:
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Flatbread
Three-Cheese Blend
Crunchy Taco Shell
Beef
Baja Sauce
Iceberg Lettuce
Cheddar Cheese
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Chapter 2
The Beef Chalupa Supreme
Ingredients:
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Chalupa Shell
Beef
Sour Cream
Iceberg Lettuce
Tomatoes
Three-Cheese Blend
The Mexican Pizza
Ingredients:
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Two Mexican Pizza Shells
Pinto Beans
Beef
Mexican Pizza Sauce
Three-Cheese Blend
Tomatoes
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Employee Manual
The Crunchwrap Supreme
Ingredients:
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Tortilla
Beef
Nacho Cheese
Tostada Shell
Sour Cream
Lettuce
Tomatoes
The XXL Beef Grilled Stuffed Burrito
Ingredients:
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Tortilla
Pinto Beans
Latin Rice
Beef
Three-Cheese Blend
Sour Cream
Guacamole
Pico de Gallo
Avocado Ranch Sauce
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Chapter 2
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Fryer Instructions
Only employees eighteen and up can use the fryer. When frying any item
employees must press the timer so that whatever is being fried will not be burnt.
The fryer has different buttons with the different names of the items that are
usually fried. The fryer is pre-programmed with the times so that when something
needs to be fried all an employee needs to do is set the basket in and press the
button. A very important step in the frying process is to let the basket sit and drain
for a while. The timer on the fryer also includes the drain time for whatever item is
being fried. If an employee does not wait for the basket full of fried food to drain it
could drip onto them and burn them severely. To avoid burns, employees must
wear heat resistant gloves any time they are using the fryer.
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Chapter 3: Cleaning Procedures
Chapter 3
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Cleaning Procedures
Day Crew Cleaning Tasks
The day crew sets the pace of the store for the rest of the day. What they do or do
not clean greatly affects the other crews. They could either keep up with all the
cleaning tasks so that it will make the other team members shifts easier, or they
could neglect to do any cleaning tasks and leave the other team members behind
and unprepared. Day crew cleaning tasks include:
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wiping down all surfaces that come in contact with food
washing dishes
sweeping the floors
picking up trash in the lobby
Night Crew Cleaning Tasks
The night shift is usually the busiest shift of the day. Sometimes team members
don't have the time to keep with all the cleaning tasks as they should. It is
important that the night crew keep up with the required cleaning tasks so as not to
burden the closing crew with extra cleaning that could have been avoided. Night
crew cleaning tasks include:
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wiping down all surfaces that come in contact with food
closing the lobby line down
sweeping the floors
taking out the trashes picking up the trash in the lobby
stocking all items in the lobby
closing the lobby
mopping the lobby
cleaning the restrooms
Employee Manual
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Closing Crew Cleaning Tasks
Out of all the crews, the closing crew has the most cleaning tasks. They are in
charge of making sure the whole store is closed down and clean for the next
morning shift later that day. Closing crew cleaning tasks include:
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wiping down all surfaces that come in contact with food
sweeping the kitchen floors
mopping the kitchen floors
washing the remainder of the dishes
closing down the drive-thru line
carrying-over the food at the end of the night
turning off the grills
cleaning all of the grills
restocking all of the store
cleaning the tea urns
cleaning the wash sink
cleaning the wells on the hot line
replacing all the pans on the hot and cold line
closing down the fryer
closing down the re-thermalizer
Monthly Cleaning Tasks
Monthly cleaning tasks is the detail cleaning that the general manager assigns once
a month. These tasks include:
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spraying down the parking lot
detail cleaning the floors
detail cleaning the walls of the kitchen
cleaning the air conditioning vents
cleaning the lobby walls
cleaning all of the lobby windows
detail cleaning the drains
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Chapter 4: Working With Other Employees
Chapter 4
25
Working With Other Employees
Sexual Harassment in The Workplace
Any kind of harassment is forbidden at Taco Bell, and sexual harassment is no
exception. Sexual harassment includes:
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excessive touching
inappropriate or unwanted physical contact
inappropriate questions
asking for sexual favors
unwelcome sexual advances
offering a reward in exchange for sexual favors
If you or anyone you are working with is being sexually harassed report it to a
manager immediately.
Complaints and Questions
Any conflicts, complaints, or questions and employee has should be directed
towards the manager-in-charge. They will relay the message to the general manager,
and they will try and solve the dispute as fairly as possible. If you do not feel like
you can trust anyone at your store you can call 1-800-TACO. If you have questions
about how to prepare food or about a task at hand feel free to reach out to your
Chapter 4
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Disclaimer
None of the pictures used in this manual belong to me. All photos were gathered
from Google Images.
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