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Restaurant Manager Training Program

—Manager in Training Workbook—

July 2012

© 2012 IHOP IP, LLC.

Welcome to IHOP 201 Restaurant Manager Training!

IHOP 201 is the fi rst step in your IHOP learning journey toward becoming a IHOP Certifi ed Restaurant Manager. IHOP 201 focuses on teaching you the requirements, expectations, and functions of the restaurant team member positions of Host, Server, Cook, and Combo as well as how to train team members using the IHOP 101 Restaurant Training Program. Learning the role of each team member position is essential in helping you maintain team member performance standards that lead to Service As Good as Our Pancakes for Every Guest, Every Time.

The primary training method of IHOP 201 is hands-on, practical learning with the IHOP 201 Training Restaurant’s Certifi ed Trainers. The materials used to guide you and your Trainers through learning process are the IHOP 101 Restaurant Training Program materials. You will also be provided study and discussion time throughout your training.

Each day of IHOP 201 is packed with activities and information. It is important that you dedicate yourself to learning as much as you can every day. Arrive on time for your scheduled training each day and follow the instructions and guidance of your Trainers and the Training Restaurant Managers. The Training Restaurant Manager will review your training schedule and planned agenda with you.

It is also critical to remember that, though you are learning the role and responsibilities of the hourly team members, you are a Manager and are expected to conduct yourself in a manner befi tting your leadership position. Please read, sign, and return to your Training Restaurant Manager the Training Integrity and Non-Solicitation Policies.

Included in this IHOP 201 Learner’s Workbook you will fi nd an IHOP 101 Menu Study Guide and an IHOP 201 Study Guide. Take some time each day throughout your training to complete and to aggressively study these guides. Be sure to ask your Trainers and the Training Restaurant Manager to check your answers as you complete the study guides to ensure that you are studying the correct information. Doing so will help you prepare for the IHOP Final SOP Test, which you are required to pass prior to attending IHOP 202 (the second step in your learning journey toward becoming a IHOP Certifi ed Restaurant Manager). Your supervisor will discuss with you the process and your schedule for completing the IHOP Final SOP Test.

If you have any questions during your IHOP 201 training that cannot be answered by your Trainers or the Training Restaurant Managers, please contact your supervisor or your franchise organization’s Franchise Business Consultant.

Thank you for your commitment to your learning and success. We wish you the best throughout your IHOP learning journey!

Sincerely,

Renny FreetDirector, Training & Development

Restaurant Manager Training Program

IHOP 201 Training Agenda

IHOP Training & Development March 2011

Daily Activities: The MIT should be provided time each day to review the day’s learnings with the Certified Trainer and the Training Restaurant Manager and to fill in and to study the Menu and Final SOP Study Guides.

_____________ _____ ______day ______day ______day ______day ______day ______day ______day

IHOP 201 SOP Study Guide 1 July 2012

SOP Study Guide

CCP SYMBOLS

Explain the meaning of the following Critical Control Point (CCP) Symbols:

1.

2.

3.

4.

5.

6.

7.

8.

9.

10. !!

GENERAL FOOD SAFETY

11. What is the most effective way to control the growth of bacteria in food?

12. What is one of the most effective ways of preventing the contamination of food?


13. What is the total time that any potentially hazardous food can be exposed to the temperature danger zone?

14. Describe the difference between “Clean” and “Sanitized.”

•

•

15. If a glass or china item breaks in the food preparation area, what should you do?

16. How frequently should you wash the can opener?

17. To measure the internal temperature of food, where should you insert the thermometer stem or probe?

18. When should thermometers be calibrated?

1)

2)

3)

19. Describe the procedure for calibrating probe thermometers using the “Ice-point Method”:

Step 1:

Step 2:

Step 3:

20. To reheat a product that has been held under refrigeration or has fallen below 140°F, rapidly reheat to (what temperature?) _______, reaching that temperature within (how long?) __________ and hold that temperature for (how long?) _____________.

21. When is it acceptable to reheat food directly on the steam table or other hot-holding equipment?

22. What should you do with potentially hazardous food (PHF) that has been in the temperature danger zone for four hours or longer?

23. Why must prepared food items match the published nutritional information?

24. What does the acronym “FIFO” stand for and what does it mean?


25. Which food products should be wrapped or covered when in storage?

26. What should you immediately do after mixing the sanitizer solution used in sanitizer pails?

27. When is sanitizer solution to be changed?

A.

B.

C.

28. Where should sanitizer towels be stored between uses?

29. Why must the ice contact surfaces of all tools used to dispense and transport ice be clean and sanitary?

30. All containers and utensils must be ____________, ____________, ____________, and ____________________ prior to their use with food products.

31. Why should all foods to be thawed in the refrigerator be placed in a pan?

32. To ensure the safety of frozen foods when thawing, always thaw them in one of the following three ways (include applicable temperatures in your answers):

1)

2)

3)

33. Re-organize the following food products to comply with correct food storage hierarchy:

The Wrong Way The Right Way

Top Shelf Raw Ground Beef Top Shelf

Raw Whole Fish

Cooked & Ready-to-Eat Food

Raw Poultry

Bottom Shelf Raw Whole Meat Bottom Shelf

Note: Place raw, potentially hazardous foods below cooked and ready-to-eat foods.

34. Does a frozen product’s shelf life include the required thaw time or does it reflect the usable life of the product after the item has been thawed?

35. Regardless of the provided shelf life for any product, the “open” shelf life must be within, and cannot exceed what?


HAND WASHING

36. What are steps to proper hand washing (including time and temperatures)?

1)

2)

3)

4)

5)

37. When is it acceptable to use hand washing sinks for activities other than hand washing?

COOKING/HEATING TEMPERATURES

List the correct cooking/heating temperatures for the following items:

Item Temperature

38. Heat hollandaise sauce for the steam table

39. Heat rich cheese sauce for the steam table:

40. Pork sausage links heated to & served at:

41. Smoked sausage links heated to & served at:

42. Finish bacon:

43. Re-heat hash browns:

44. Turkey bacon:

45. Coffee holding:

46. Chicken breast strips:

47. Omelette:

48. Sliced ham heated to & served at:

Item Temperature

49. French toast (regular):

50. Stuffed French toast:

51. Chicken breast:

52. Philly meat cooked to & served at:

53. Burger patty:

54. French Onion Pot Roast:

55. Tilapia:

56. Crunchy Battered shrimp:

57. Seafood (general) minimum to kill bacteria:

58. Pork (general) minimum to kill bacteria:

59. Poultry (general) minimum to kill bacteria:


EQUIPMENT TEMPERATURES

List the correct temperatures for the following equipment:

Equipment Temperature

60. Freezers:

61. Refrigeration:

62. Steam table products minimum:

63. Fryer oil:

64. Grill surface:

65. Dish Machine Wash: High Temp: Low Temp:

66. Dish Machine Rinse: High Temp: Low Temp:

67. Hand washing sink hot water within 15 seconds of turning on:

COOK TIMES

Identify the appropriate cook times for the following items:

68. Thawed pork sausage links: Rotate _____ turn every _____ min. for approximately _____ min.

Item Approx. Cook Time Per Side

Approx. Total Cook Time

69. Finish bacon:

70. Egg batter pancake (crepe):

71. Garlic bread:

72. Fresh-cooked hash browns:

73. Re-heated hash browns:

74. Turkey bacon:

75. Smoked sausage:

76. French toast - regular:

77. Stuffed French toast:

78. Harvest grain ‘n nut pancake:

79. 6 ounce chicken breast:

80. 6 ounce burger patty:

81. Kid’s hamburger patty:

82. Tilapia fillets:


Item Approx. 1st

Side Cook Time Approx. 2nd

Side Cook Time Approx. Total

Cook Time

83. Omelette:

84. Buttermilk pancake:

85. Chocolate chip pancake:

86. Double blueberry pancake:

Item Approx. Total Cook Time

87. Poached egg:

88. Sautéed/grilled sliced mushrooms:

89. Onion rings:

90. French fries-1 order:

91. Red skin potatoes-from blanched:

92. Country fried steak (CFS):

93. Chicken strips/tenders:

94. Mozzarella sticks:

95. Crunchy battered shrimp:

96. Strawberry banana cheesecake:

SHELF LIFE

Item Shelf Life

97. Hot syrup holding:

98. Food products held on steam table:

99. Mashed potatoes under refrigeration:

100. Finished bacon on mesh screen on grill:

101. Finished pork sausage links in sausage warmer:

102. Finished hash browns at room temperature:

103. Buttermilk batter:

104. Chocolate batter:

105. Egg (crepe) batter:

106. Crepes, prepared:

Item Shelf Life

107. French toast batter:

108. French toast batter in use:

109. Golden Belgian waffle batter:

110. Harvest grain ‘n nut batter:

111. Omelette batter:

112. Lingonberry butter:

113. Gravy (prepared):

114. Iced coffee:

115. Soup (bulk), refrigerated:

116. Onions, sliced/diced, portioned, prepped in restaurant:

117. Onions, sliced/diced, portioned, pre-packaged:


Item Shelf Life

118. Denver mix, portioned, prepped in restaurant:

119. Denver mix, portioned, pre-packaged:

120. Fresh fruit, cut, prepped in restaurant:

121. Lemon wedges:

122. Mushrooms, sliced (portioned):

123. Hash browns, rehydrated:

124. Spinach, portioned, refrigerated:

125. Salad mix, portioned, refrigerated:

126. Tomatoes, sliced/diced:

127. Bacon, blanched:

128. Ham, diced/sliced/quartered:

129. Pot roast:

130. Sweet cream cheese filling:

131. Cinnamon roll filling, open:

132. Marinara sauce, open, refrigerated:

133. Salad dressings, bottled, open, refrigerated:

134. Salsa, open, refrigerated:

135. Bacon strips, raw, refrigerated, open:

136. Chicken breast, raw, refrigerated, open:

137. Chicken breast strips, refrigerated:

Item Shelf Life

138. Sausage links, refrigerated, open:

139. Smoked sausage, refrigerated, open

140. Steak strips refrigerated, open:

141. Turkey bacon, refrigerated, open:

142. Tilapia, refrigerated, open:

143. T-bone steak, refrigerated, open:

144. Dinner vegetables, refrigerated:

145. Sun dried tomato pesto, refrigerated, open:

146. Strawberries in glaze, refrigerated, unopened:

147. Caramel cheesecake, refrigerated:

148. Cheese sauce, refrigerated, open:

149. Hollandaise sauce, refrigerated, open:

150. Soup, refrigerated, unopen:

151. Stuffed French toast Triangles, thawed:

152. Cheese, shredded/sliced, refrigerated, open:

153. Eggs, liquid pasteurized, refrigerated, open:

154. Juices, RTU, refrigerated, open:

155. Roast turkey, sliced, refrigerated, open:

156. What happens to the shelf life of a product when in is placed on the cold bar or stored in the reach-in with a utensil and/or will be frequently taken from refrigeration and what is the exception?


PORTIONS

Item Portion

157. French onion pot roast portion:

158. Breakfast cut ham:

159. Sandwich ham per slice:

160. Diced ham portion:

161. Buttermilk pancake-regular:

162. Silver dollar pancake:

163. Funny Face or Create-a-Face Pancake:

164. LBA to prepare 1 order (fresh cooked) hash browns:

UTENSILS

Item Utensil

165. Liquid pasteurized eggs:

166. Liquid butter alternative (LBA):

167. Egg (crepe) pancake Batter:

168. Ice cream:

169. Sweet cream cheese Filling:

170. Cinnamon roll filling:

171. Strawberries in glaze:

172. Blueberry compote:

173. Cinnamon apple compote:

174. Poached eggs:

175. Lingonberries:

176. Lingonberry butter:

177. Granola:

178. Buttermilk batter:

179. Chocolate batter:

180. Harvest Grain ‘n Nut batter:

Item Utensil

181. Sour cream:

182. Salad tossing:

183. Denver mix:

184. Diced onion:

185. Diced ham:

186. Gravies:

187. Raw hash browns (to place on grill):

188. Lemon wedges:

189. Mashed potatoes:

190. Omelette batter:

191. Salad dressing:

192. Salsa:

193. Loaded Potato Soup or soup of the day:

194. Whipped butter:


BATTERS

195. How much water is used to make Buttermilk batter?

196. Why shouldn’t the lumps of unblended dry mix be whipped from the Buttermilk batter?

197. What should you do when you discover incorrectly prepared batter?

198. What should be the temperature of the water used to prepare pancake batters and egg (crepe) batter?

199. What should you do before dispensing egg (crepe) batter and why?

200. After preparing egg (crepe) batter, how long should it be aged (held under refrigeration) before use?

201. Should the lumps of unblended dry mix be mixed from the Belgian waffle batter?

202. What is the only approved “oil” to be used in preparation of Belgian waffle batter?

203. After preparing harvest grain ‘n nut pancake batter, how long should it be aged (held under refrigeration) before use?

MISCELLANEOUS COOK ADVANCE PREP

204. When is it acceptable to use the deep fryer for preparation of sausage?

205. What is the maximum number of layers high that can you stack blanched bacon on parchment paper?

206. To wash fresh produce, what should first be done to the prep sink or colander that you will be washing the produce in?

207. For best quality, how long should re-hydrated Hash Browns be held under refrigeration before use?


208. If prepared for immediate need, how long must re-hydrated Hash Browns be held at room temperature before use?

209. During what time period is non-peak period preparation of Mashed Potatoes (prepare, cool, portion, hold & re-heat when needed) approved?

210. To what thickness should slices of green peppers & onions (half-moons) be cut?

211. To what thickness should sliced mushrooms be cut?

212. To what thickness should sliced tomatoes be cut?

213. What is the correct way to place sliced tomatoes into the food storage container once prepped?

214. How are lemon wedges cut, how many wedges are lemons cut into, and what is done to each wedge as the last prep step before placing them in the food storage container?

215. What is the correct way to place Stuffed French Toast triangles into the food storage container to thaw?

216. Approximately how long should Stuffed French Toast triangles be thawed before use?

217. What does the term “par” represent and how is it determined?

218. What is the formula used (with a prep sheet) to determine the amount of a product that should be prepped?

PANCAKES

219. What is the correct diameter of an egg batter pancake (crepe)?

220. What is the maximum number of advance-prepared egg batter pancakes (crepes) that can be stacked for later use?


221. Are Double Blueberry Pancakes plated with the first side up or the second side up?

222. Are New York Cheesecake Pancakes plated with the first side up or the second side up?

223. Are Strawberry Banana Pancakes plated with the first side up or the second side up?

224. On what number setting should the Belshaw gun (pancake dispenser) be for dispensing Buttermilk pancake batter?

EGGS

225. To what heat or flame setting should burners be set for preparing fried eggs?

Doneness Selected

# Times Flipped

# of Seconds Cooked on the 2nd

Side if Flipped

Is the Yolk Soft or Firm?

Is the White Soft or Firm?

Is the Yolk Broken?

226. Up

227. Basted

228. Over Easy

229. Over Medium

230. Over Well

231. Over Hard

232. When preparing poached eggs, should the water be simmering or boiling, and why?

233. Unless otherwise specified in the menu item recipe or requested by the guest, what are poached eggs automatically served/plated on?

234. Except for Simple & Fit, what oil is used in the egg pan for the preparation of scrambled eggs, how is it applied and what utensil is used?

235. How much liquid pasteurized egg is equal to 1 scrambled egg?


MISCELLANEOUS LINE PREP

236. What are the standard cook times for breakfast, lunch, and dinner?

Breakfast:

Lunch:

Dinner:

237. If finished bacon is not immediately plated for service, where must it be held?

238. Is garlic bread grilled from a thawed state or frozen state?

239. How many slices of garlic bread is it acceptable to pre-cook in advance?

240. How long must pork sausage links thaw under refrigeration before use?

241. If heated pork sausage links are not immediately served, where must they be held?

242. How do you finish preparing a side of French fries once they have been removed from the fryer oil?

243. How do you finish preparing one order of red skin potatoes once they have been removed from the fryer oil?

244. What is toast brushed with before serving?

245. For omelettes, what size pieces is bacon cut to?

246. What are Simple & Fit Omelettes automatically accompanied by and what is the portion amount?

247. What is the only “oil” approved for use when preparing Simple & Fit menu items?

248. What is the default doneness for sirloin tips?

249. What oil is used to prepare sirloin tips?


250. When is it acceptable to use a bell cover, weight or to otherwise press down on steaks or sirloin tips while on the grill?

251. How long must steaks thaw under refrigeration before use?

252. How are steaks stored under refrigeration?

253. When should waffle release spray or butter be used on a waffle baker with a non-stick coating?

254. Why should a waffle baker with non-stick coating be kept open when not in use?

255. To what thickness should slices of banana be cut?

256. What should be used to dip bread or stuffed French toast triangles into French toast batter?

257. Should crepes be folded/rolled/plated with the “web side” facing in or facing out?

258. When preparing a 6 oz. chicken breast, should you use a bell cover or a weight, or neither?

259. Should chicken breasts be cooked from a frozen or thawed state?

260. What is the default doneness of the egg for the Bacon & Egg Cheeseburger?

261. When preparing all hamburger patties should you use a bell cover or a weight, or neither?

262. Should all hamburger patties be cooked from a frozen or thawed state?

263. When is it acceptable to use a weight or to press down to prepare hamburger patties?

264. When is gravy served on mashed potatoes?

265. Where/how is French Onion Pot Roast Gravy held on line?


266. What oil must be used to prepare tilapia (except Simple & Fit tilapia)?

267. When preparing tilapia, should you use a bell cover or weight, or neither?

268. Is tilapia cooked from a frozen or thawed state?

269. A steak weight is used for preparation of which product(s)?

270. Is banana cheesecake cooked from a frozen or thawed state?

271. For a Senior Omelette, is cheese an ingredient choice or is it automatically served?

272. Where are the instructions for preparing the Macaroni & Cheese found?

273. How frequently should you filter and test the quality of fryer oil?

274. What is the correct fryer vat order, left to right (1-3), to be followed for meats, seafood, and potatoes?

Left Vat 1:

Center Vat 2:

Right Vat 3:

275. What must you verify before selling items/orders needed for each guest check?

•

•

•

•

•


MISCELLANEOUS SERVER PREP

276. When should a tray be used to deliver beverages to the guests?

277. Why shouldn’t coffee filters be pre-filled and stacked?

278. Why shouldn’t the brew basket be removed until the coffee has completely finished draining?

279. What is the maximum hold time of brewed coffee?

Glass pot:

Urn/Satellite:

280. What must be done if any grounds get into the brewed coffee?

281. What is the maximum hold time of fresh brewed iced tea and what should be done with it once it has exceeded its hold time?

282. To what level should coffee carafes be filled for 1 guest, 2 guests and 3 or more guests?

1 Guest:

2 Guests:

3 or more Guests:

283. When and where must you always pour coffee for the guest?

284. When there are children at the table, where on the table must you place coffee carafes, cups and any hot beverages and why?

285. What 2 syrups are used in preparing International House Roast Iced Coffee?

286. To what level should clean syrup pitchers be filled with warm syrup for 1 guest, 2 guests and 3 or more guests?

1 Guest:

2 Guests:

3 or more Guests:

287. What must be done with any remaining warm syrup served to, but not used by, the guest?


288. Why should you take care not to over-heat syrup?

SERVICE

289. List the 6 Pillars of the new Service Excellence service enhancement program implemented in 2012.

1)

2)

3)

4)

5)

6)

290. What does the acronym L.A.S.T. represent and what action does each letter represent?

L =

A =

S =

T =

291. When listening to a guest complaint, what should your body language be and why?

292. When listening to a guest complaint, what must you listen for?

293. When apologizing to a guest, what must you never do?

294. What should you do to solve a guest complaint?

295. When thanking a guest who has complained, you should thank them for at least what two things?

1)

2)

296. Within what maximum amount of time after resolving the problem must you follow-up on guest complaint resolutions by checking back of to see if the guest is satisfied?

297. What are The Three Basic Needs of Every Guest?

•

•

•


298. What is The Platinum Rule of Guest Service and what does it mean?

299. What are the three guest types and why is it so important to be able to quickly identify which type each guest is?

•

•

•

300. Within how many rings must the restaurant telephone be answered?

301. What is the correct greeting to use to answer the restaurant telephone?

302. What should you do before placing a phone guest on hold and how frequently should you check back after doing so to ensure their needs are being met or to let them know you are still working on their request or question?

303. Why is the accuracy of “to go” orders especially important?

304. What are the Host/Hostess Guidelines to Great Service?

Guideline 1:

Guideline 2:

Guideline 3:

Guideline 4:

305. Within what time after entering the restaurant must guests at the door be greeted?

306. Identify what each table status tracking symbol below means:

=

=

=

307. What two things should be done while escorting the guests to their table?

1)

2)


308. When should high chairs, booster seats, additional place settings, and other special table setup needs be placed at the table for the guests?

309. When thanking the guest for coming in as they leave, what else should you be sure to do/say?

310. How frequently must restrooms be checked for cleanliness?

311. What are the Server Guidelines to Great Service?

Guideline 1:

Guideline 2:

Guideline 3:

Guideline 4:

Guideline 5:

Guideline 6:

Guideline 7:

312. Within what time after being seated must guests at the table be provided a warm, friendly Service Excellence welcome by the server or their service neighbor?

313. What are the two parts of the Service Excellence Warm Welcome implemented with the Service

Excellence program in 2012?

1)

2)

314. When taking a guest’s order, what two things must be done to ensure the accuracy of the order?

1)

2)

315. What is the Service Excellence signal that the guests at a table have received a warm, friendly welcome from a Server?

316. Within what time after the warm, friendly welcome must the guests receive the first round beverage order?

317. What are the standard Order-to-Delivery times for breakfast, lunch and dinner?

Breakfast:

Lunch:

Dinner:

318. Whether they are clean or dirty, how must you always handle glasses and why?


319. Before leaving the pass bar with an order, what two things should be confirmed at a minimum?

1)

2)

320. According to the plates for the order shown below, what would be the correct Run Call (each runner can carry 3 plates)?

321. List the three (3) responses that are acceptable answers from the Servers to the Expeditor’s Run Call.

1)

2)

3)

322. What are the two most important purposes of correctly answering a call for a food run?

1)

2)

323. Identify the Pivot Point and number the seats for Seat Handling in the diagram below.

324. What is the appropriate phrase to use to announce when you must reach past a guest for manicuring, meal delivery, or any other reason?

325. Within what “time” standard must we check back with guests following meal delivery?

326. When should the guest check be delivered to the guest and what is the acceptable exception?


327. What is Unobtrusive Manicuring?

328. Once a table has been released, who should the table’s status be communicated to?

329. What phrase should be used to alert others that a guest is trying to make their way past Team Members?

330. What three (3) “Key Deliverables” make up the Voice of the Guest GLI (Guest Loyalty Index)?

1)

2)

3)

331. Tipped team members are required by law to report what percentage of their tips?

DINING ROOM SET-UP & APPEARANCE

332. Table set-up & Table Release Standards: see and study the OPS 105 Table Setup laminate (2012 version) and the Service Excellence Table Release Standards implementation poster. Write your notes in the space below.

333. What three areas should be focused on when bussing a table?

1)

2)

3)


DISH STATION

334. 3-Compartment Sink: see and study the OPS 109 3 Compartment Sink laminate. Write your notes in the space below.

335. How must dishes be dried and why?

GENERAL SAFETY

336. Under federal law, what is the minimum age a team member must be to operate the slicer or mixer?

337. What two actions must you take whenever anything is being placed on or removed from the slicer?

338. What must never be done to or by the operator while the slicer is being used?

339. What should be done to the slicer when it is not in use?

340. While it is turned on, what must you never do with the mixer?

341. What is the safety guideline for safely lifting the mixer bowl?

342. When cleaning the grill, what should you use to move the wet, sanitized towel over the grill?

343. Is it acceptable to use hot glasses for beverages? Why or why not?

344. To reduce the risk of weakening, cracking or breaking glasses, what two things must you never do to them when bussing a table?

1)

2)

345. To avoid cross contamination or glass breakage into the ice, what utensil must always be used to place ice into glasses?


346. What is the maximum fryer basket fill level for products prepared in the deep fryer?

347. What is the best method to lift a heavy object?

348. What specifically should you use to protect against burns when lifting hot items?

349. Where is health and safety information for each chemical used in the restaurant listed?

350. If a chemical is transferred from its Original Labeled Container (OLC) to a different approved container, such as a spray bottle, what must the new container be clearly marked with?

1)

2)

3)

4)

351. In the sentence, “P.A.S.S. the fire extinguisher,” which is designed to help remember the steps for properly using a fire extinguisher, what (complete) step does each letter in the acronym P.A.S.S. represent?

P =

A =

S =

S =

352. Where must can lids be discarded and why?

353. What must Chef’s knives be used for?

354. When using a knife, what two actions should you never do?

1)

2)

355. When is it acceptable to turn high chairs upside-down to act as an infant carrier stand?

356. When wet-cleaning an area of the floor, where should wet floor signs be placed, when should they be in place, and how long should they remain in place?


TEAM MEMBER TRAINING

357. What is IHOP’s Five-Step Method of Training that you must follow to provide effective on-the-job training for all training situations?

Step 1:

Step 2:

Step 3:

Step 4:

Step 5:

358. What four basic stages is a Learner’s journey through IHOP 101 composed of and with whom does the Learner complete each step?

STAGE #1:

STAGE #2:

STAGE #3:

STAGE #4:

359. Where is the IHOP 101 Trainer’s Toolkit located?

360. Each Team Member’s training history is to be recorded on what document and where is the document to be stored and maintained?

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____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

H.

____

____

____

____

____

___

I. __

____

____

____

____

____

_

J. __

____

____

____

____

____

_

A.

____

____

____

____

OR

B.

____

____

____

____

Panc

akes

:

A.

____

____

____

____

____

Frui

t:

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Hearty Omelettes

2.

Cou

ntry

O

mel

ette

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

A.

____

____

____

____

OR

B.

____

____

____

____

Panc

akes

:

A.

____

____

____

____

____

Frui

t:

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Dir

ectio

ns: F

or e

ach

men

u ite

m li

sted

, fi ll

in th

e in

gred

ient

s, a

ccom

pani

ed b

y ite

m(s

), se

rver

gar

nish

(Se

rver

s on

ly),

the

type

of

plat

e an

d a

draw

ing

of

the

prop

er p

latin

g. In

the

Ingr

edie

nts

sect

ion,

Ser

vers

sho

uld

incl

ude

the

port

ions

/wei

ghts

of

only

Ser

ver

prep

item

s (i.

e., h

ouse

sal

ads,

sou

ps, b

ever

ages

, de

sser

ts);

how

ever

, Coo

ks m

ust l

ist a

ll po

rtio

ns/w

eigh

ts e

xcep

t tho

se fo

r be

vera

ges.

Inst

rucc

ione

s: P

ara

cada

opc

ión

del m

enú

men

cion

ado,

esc

riba

los

ingr

edie

ntes

, el a

com

paña

mie

nto,

el a

dorn

o el

tipo

de

plat

o y

dibu

je c

omo

debe

ser

virs

e.

En la

sec

ción

de

Ingr

edie

ntes

, los

Mes

eros

deb

en in

clui

r la

s po

rcio

nes/

peso

s so

lam

ente

par

a lo

s ar

tícul

os q

ue s

on p

repa

rada

s po

r lo

s M

eser

os (

ensa

lada

s ch

icas

, sop

as, b

ebid

as, p

ostr

es),

pero

los

Coc

iner

os d

eben

incl

uir

toda

s la

s po

rcio

nes/

peso

s en

la li

sta

exce

pto

por

las

bebi

das.

Poin

ts C

orre

ctTo

tal P

oss.

Poi

nts

(

)(

)

=

___%

Pass

ing

scor

e: 8

0%

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 2

of 4

1

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to

Hearty Omelettes

3.

Hea

rty

Ham

&

Che

ese

Om

elet

te

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

A.

____

____

____

____

OR

B.

____

____

____

____

Panc

akes

:

A.

____

____

____

____

____

Frui

t:

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Hearty Omelettes

4.

Baco

n Te

mpt

atio

n O

mel

ette

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

A.

____

____

____

____

OR

B.

____

____

____

____

Panc

akes

:

A.

____

____

____

____

____

Frui

t:

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Hearty Omelettes

5.

Spin

ach

&

Mus

hroo

m

Om

elet

te

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

H.

____

____

____

____

____

___

I. __

____

____

____

____

____

_

J. __

____

____

____

____

____

_

A.

____

____

____

____

OR

B.

____

____

____

____

Panc

akes

:

A.

____

____

____

____

____

Frui

t:

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 3

of 4

1

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to

Hearty Omelettes

6.

Col

orad

o O

mel

ette

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

H.

____

____

____

____

____

___

I. __

____

____

____

____

____

_

A.

____

____

____

____

OR

B.

____

____

____

____

Panc

akes

:

A.

____

____

____

____

____

Frui

t:

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Hearty Omelettes

7. G

arde

n O

mel

ette

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

A.

____

____

____

____

OR

B.

____

____

____

____

Panc

akes

:

A.

____

____

____

____

____

Frui

t:

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Hearty Omelettes

8.

Chi

cken

Faj

ita

Om

elet

teA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

H.

____

____

____

____

____

___

I. __

____

____

____

____

____

_

A.

____

____

____

____

OR

B.

____

____

____

____

Panc

akes

:

A.

____

____

____

____

____

Frui

t:

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 4

of 4

1

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to

Hearty Omelettes

9.

Cre

ate

Your

O

wn

Om

elet

teA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

Gue

st C

hoic

e of

Ingr

edie

nts:

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

H.

____

____

____

____

____

___

I. __

____

____

____

____

____

_

J. __

____

____

____

____

____

_

K.

____

____

____

____

____

___

L.

____

____

____

____

____

___

A.

____

____

____

____

OR

B.

____

____

____

____

Panc

akes

:

A.

____

____

____

____

____

Frui

t:

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Hearty Omelettes

Regi

onal

Men

u Ite

m

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 5

of 4

1

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to

Hearty Omelettes

10. S

IMPL

E &

FI

T Sp

inac

h,

Mus

hroo

m, &

To

mat

o O

mel

ette

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

H.

____

____

____

____

____

___

I. __

____

____

____

____

____

_

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Hearty Omelettes

11. S

IMPL

E &

FIT

Tu

rkey

Bac

on

Om

elet

te

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Hearty Omelettes

12. S

IMPL

E &

FI

T Ve

ggie

O

mel

ette

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Breakfast Combinations

13. B

reak

fast

Sa

mpl

erA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

A.

____

____

____

____

Panc

akes

:

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 6

of 4

1

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to


14. T

-Bon

e St

eak

& E

ggs

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

A.

____

____

____

____

Egg

Plat

e:

A.

____

____

____

____

____

Panc

akes

:

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


15. S

irloi

n Ti

ps &

Eg

gsA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

H.

____

____

____

____

____

___

A.

____

____

____

____

Panc

akes

:

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


16. C

ount

ry (o

r C

hick

en) F

ried

Stea

k &

Egg

s

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

A.

____

____

____

____

Egg

Plat

e:

A.

____

____

____

____

____

Panc

akes

:

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


17. S

mok

ehou

se

Com

boA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

A.

____

____

____

____

Panc

akes

:

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 7

of 4

1

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to


18. B

iscui

ts &

Gra

vy

Com

boA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


19. S

plit

Dec

ision

Br

eakf

ast

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

A.

____

____

____

____

Panc

akes

:

A.

____

____

____

____

____

Fren

ch T

oast

:

A.

____

____

____

____

____

B.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


20. Q

uick

Tw

o-Eg

g Br

eakf

ast

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

A.

____

____

____

____

Toas

t:

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


21. S

IMPL

E &

Fi

t Tw

o-Eg

g Br

eakf

ast

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

A.

____

____

____

____

_A

. __

____

____

____

____

_

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 8

of 4

1

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to


Regi

onal

Men

u Ite

m

Plat

e/Pl

ato:

___

____

____

____

___


Regi

onal

Men

u Ite

m

Plat

e/Pl

ato:

___

____

____

____

___

French Toast, Waffl es & Sweet Crepes

22. C

reat

e Yo

ur

Ow

n (C

YO) V

iva

La F

renc

h To

ast

Com

bo

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

A.

____

____

____

____

Fren

ch T

oast

:

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


23. S

tuff

ed F

renc

h To

ast C

ombo

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

A.

____

____

____

____

Stuf

fed

Fren

ch T

oast

:

A.

____

____

____

____

____

B.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 9

of 4

1

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to


24. S

traw

berr

y Ba

nana

Fre

nch

Toas

t

Full

Ord

er

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

Side

Ord

er

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

B.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


25. S

IMPL

E &

FIT

W

hole

Whe

at

Fren

ch T

oast

C

ombo

Full

Ord

er

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

Side

Ord

er

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 1

0 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to


26. C

INN

-A-S

TAC

K Fr

ench

Toa

stFu

ll O

rder

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

Side

Ord

er

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

B.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


27. F

renc

h To

ast

Full

Ord

er

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

Side

Ord

er

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

B.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


28. B

elgi

an W

affl e

C

ombo

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 1

1 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to


29. B

elgi

an W

affl e

A.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


30. I

nter

natio

nal

Cre

pe P

assp

ort

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

A.

____

____

____

____

OR

B.

____

____

____

____

OR

C.

____

____

____

____

Side

Ord

er:

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


31. S

traw

berr

y Ba

nana

Dan

ish

Frui

t Cre

pes

Full

Ord

er

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

Side

Ord

er

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

B.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 1

2 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to


32. S

wed

ish C

repe

sFu

ll O

rder

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

Side

Ord

er

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


33. S

IMPL

E &

FIT

Se

ason

al F

resh

Fr

uit C

repe

s

Full

Ord

er

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

Side

Ord

er

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


Regi

onal

Men

u Ite

m

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 1

3 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to


Regi

onal

Men

u Ite

m

Plat

e/Pl

ato:

___

____

____

____

___

World Famous Pancake Combos

34. P

ick-

A-P

anca

ke

Com

boA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

A.

____

____

____

____

_Pa

ncak

es:

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


35. P

anca

ke P

latte

rA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

A.

____

____

____

____

_A

. __

____

____

____

____

_

Plat

e/Pl

ato:

___

____

____

____

___


36. R

ooty

Too

ty

Fres

h ‘N

Fru

ityA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

A.

____

____

____

____

Panc

akes

:

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 1

4 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to


37.

SIM

PLE

& F

IT

Blue

berr

y H

arve

st G

rain

‘N

Nut

®

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


38. T

wo

x Tw

o x

Two

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


39. S

IMPL

E &

FIT

Tw

o X

Two

X Tw

o

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


40. T

hree

Egg

s &

Pa

ncak

esA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

A.

____

____

____

____

Panc

akes

:

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 1

5 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to

Pancake Flavors

41. D

oubl

e Bl

uebe

rry

Panc

akes

Full

Ord

er

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

Side

Ord

er

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Pancake Flavors

42. C

inn-

A-S

tack

Pa

ncak

esFu

ll O

rder

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

Side

Ord

er

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

B.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Pancake Flavors

43. C

hoco

late

C

hoco

late

Chi

p Pa

ncak

es

Full

Ord

er

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

Side

Ord

er

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

B.

____

____

____

____

____

C.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Pancake Flavors

44. N

ew Y

ork

Che

esec

ake

Panc

akes

Full

Ord

er

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

Side

Ord

er

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

B.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 1

6 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to

Pancake Flavors

45. S

traw

berr

y Ba

nana

Pa

ncak

es

Full

Ord

er

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

Side

Ord

er

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Pancake Flavors

46. H

arve

st G

rain

‘N

Nut

® P

anca

kes

A.

Full

Ord

er: _

____

____

____

___

B.

Side

Ord

er: _

____

____

____

__

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Pancake Flavors

47. O

rigin

al

Butte

rmilk

Pa

ncak

es

A.

Full

Stac

k: _

____

____

____

___

B.

Shor

t Sta

ck: _

____

____

____

__

C.

Butte

rsid

e: _

____

____

____

___

D.

Shor

t/Sp

ecia

l Sid

e: _

____

____

E.

Silv

er D

olla

r: __

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 1

7 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to

Savory Crepes

48. G

arde

n St

uffe

d C

repe

sA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

H.

____

____

____

____

____

___

I. __

____

____

____

____

____

_

J. __

____

____

____

____

____

_

A.

____

____

____

____

A.

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Savory Crepes

49. C

hick

en

Flor

entin

e C

repe

s

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

H.

____

____

____

____

____

___

I. __

____

____

____

____

____

_

A.

____

____

____

____

A.

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Take Two Combos

50. T

ake

Two

Com

bos

Gue

st’s

choi

ce o

f 2

of th

e fo

llow

ing:

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

H.

____

____

____

____

____

___

A.

Sand

wic

hes:

____

___

____

____

____

____

_So

ups

A.

____

____

____

____

B.

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 1

8 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to

Signature Soups

51. L

oade

d Po

tato

&

Bac

on S

oup

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

B.

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Signature Soups

52. S

oup

of th

e D

ayA

. __

____

____

____

____

____

_A

. __

____

____

____

__A

. __

____

____

____

__

B.

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Sandwiches & Burgers

53. P

hilly

Che

ese

Stea

k Su

per

Stac

ker

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

H.

____

____

____

____

____

___

I. __

____

____

____

____

____

_

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 1

9 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to


54. T

urke

y &

Bac

on

Clu

b Sa

ndw

ich

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

H.

____

____

____

____

____

___

I. __

____

____

____

____

____

_

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


55. D

oubl

e BL

TA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


56. H

am &

Egg

Mel

tA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

H.

____

____

____

____

____

___

I. __

____

____

____

____

____

_

A.

____

____

____

____

A.

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

__

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 2

0 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to


57. T

usca

n C

hick

en

Gril

ler

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

H.

____

____

____

____

____

___

I. __

____

____

____

____

____

_

J. __

____

____

____

____

____

_

K.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


58. S

IMPL

E &

FIT

Si

mpl

y C

hick

en

Sand

wic

h

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


59. P

ot R

oast

Mel

tA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

H.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

__

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 2

1 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to


Regi

onal

Men

u Ite

m

Plat

e/Pl

ato:

___

____

____

____

___


Regi

onal

Men

u Ite

m

Plat

e/Pl

ato:

___

____

____

____

___


60. C

hees

ebur

ger

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

H.

____

____

____

____

____

___

I. __

____

____

____

____

____

_

A.

____

____

____

____

A.

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

__

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 2

2 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to


61. B

acon

& E

gg

Che

eseb

urge

rA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

H.

____

____

____

____

____

___

I. __

____

____

____

____

____

_

J. __

____

____

____

____

____

_

K.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

__


62. B

acon

C

hees

ebur

ger

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

H.

____

____

____

____

____

___

I. __

____

____

____

____

____

_

J. __

____

____

____

____

____

_

A.

____

____

____

____

A.

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

__

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 2

3 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to


63. M

onst

er

Che

eseb

urge

rA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

H.

____

____

____

____

____

___

I. __

____

____

____

____

____

_

J. __

____

____

____

____

____

_

A.

____

____

____

____

A.

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

__


Regi

onal

Men

u Ite

m

Plat

e/Pl

ato:

___

____

____

____

___

Appetizers

64. C

hick

en F

ajita

Q

uesa

dilla

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

H.

____

____

____

____

____

___

I. __

____

____

____

____

____

_

J. __

____

____

____

____

____

_

A.

____

____

____

____

A.

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

__

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 2

4 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to

Appetizers

65. C

rispy

Chi

cken

St

rips

& F

ries

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Pre-

mea

l:

A.

____

____

____

____

____

B.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Appetizers

66. A

ppet

izer

Sa

mpl

erA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Pre-

mea

l:

A.

____

____

____

____

____

B.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Appetizers

67. M

onst

er M

ozza

St

icks

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

A.

____

____

____

____

Pre-

mea

l:

A.

____

____

____

____

____

B.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Appetizers

68. O

nion

Rin

gsA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

A.

____

____

____

____

Pre-

mea

l:

A.

____

____

____

____

____

B.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 2

5 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to

Appetizers

Regi

onal

Men

u Ite

m

Plat

e/Pl

ato:

___

____

____

____

___

Fresh Salads

69. G

rille

d C

hick

en

Cae

sar

Sala

dA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Fresh Salads

70. C

rispy

Chi

cken

Sa

lad

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

H.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Fresh Salads

71. S

IMPL

E &

FIT

Fr

esh

Frui

t &

Yogu

rt B

owl

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 2

6 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to

Fresh Salads

72. S

IMPL

E &

FIT

H

ouse

Sal

adA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Fresh Salads

73. S

ide

Cae

sar

Sala

dA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

Plat

e/Pl

ato:

____

____

____

____

____

_

Fresh Salads

74. H

ouse

Sal

adA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

Plat

e/Pl

ato:

____

____

____

____

____

_

Fresh Salads

Regi

onal

Men

u Ite

m

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 2

7 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to

Fresh Salads

Regi

onal

Men

u Ite

m

Plat

e/Pl

ato:

___

____

____

____

___

Hearty Dinner Favorites

75. T

-Bon

e St

eak

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

A.

____

____

____

____

_

OR

B.

____

____

____

____

_

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


76. S

irloi

n St

eak

Tips

Din

ner

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

H.

____

____

____

____

____

___

I. __

____

____

____

____

____

_

A.

____

____

____

____

_

OR

B.

____

____

____

____

_

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


77. C

ount

ry

(or

Chi

cken

) Fr

ied

Stea

k

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

A.

____

____

____

____

_

OR

B.

____

____

____

____

_

A.

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 2

8 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to


78. F

renc

h O

nion

Po

t Roa

stA

. __

____

____

____

____

__

B.

____

____

____

____

____

C.

____

____

____

____

____

D.

____

____

____

____

____

E.

____

____

____

____

____

A.

____

____

____

____

_

OR

B.

____

____

____

____

_

A.

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


79. G

rille

d Ti

lapi

a H

olla

ndai

seA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

A.

____

____

____

____

_

OR

B.

____

____

____

____

_

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


80. S

IMPL

E &

FIT

G

rille

d Ti

lapi

a A

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

H.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


81. C

runc

hy

Batte

red

Shrim

pA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

A.

____

____

____

____

_

OR

B.

____

____

____

____

_

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 2

9 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to


82. C

rispy

Chi

cken

St

rips

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

A.

____

____

____

____

_

OR

B.

____

____

____

____

_

A.

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


83. S

IMPL

E &

FIT

Ba

lsam

ic-G

laze

d C

hick

en

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

H.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

B.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


Regi

onal

Men

u Ite

m

Plat

e/Pl

ato:

___

____

____

____

___


Regi

onal

Men

u Ite

m

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 3

0 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to

Delicious Desserts

84. I

ce C

ream

Su

ndae

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

B.

____

____

____

____

____

C.

____

____

____

____

____

D.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Delicious Desserts

85. I

ce C

ream

A.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

B.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Delicious Desserts

86. F

ruit

Cre

peA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

B.

____

____

____

____

____

C.

____

____

____

____

____

Serv

ed w

ith:

A.

____

____

____

____

____

B.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Delicious Desserts

87. C

rispy

St

raw

berr

y Ba

nana

C

hees

ecak

e

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

B.

____

____

____

____

____

Serv

ed w

ith:

A.

____

____

____

____

____

B.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 3

1 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to

55+ Specialty Entrées

88. S

enio

r O

mel

ette

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

Cho

ice

of 2

Ingr

edie

nts

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

H.

____

____

____

____

____

___

I. __

____

____

____

____

____

_

J. __

____

____

____

____

____

_

K.

____

____

____

____

____

___

L.

____

____

____

____

____

___

A.

____

____

____

____

Panc

akes

:

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


89. S

enio

r Sa

mpl

erA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

A.

____

____

____

____

_Pa

ncak

es:

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


90. S

enio

r Tw

o x

Two

x Tw

oA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

A.

____

____

____

____

Panc

akes

:

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 3

2 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to


91. R

ise ‘N

’ Shi

neA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

A.

____

____

____

____

Toas

t:

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


92. S

enio

r Fr

ench

To

ast

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

A.

____

____

____

____

_A

. __

____

____

____

____

__

B.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


93. S

IMPL

E &

FIT

Se

nior

But

term

ilk

Panc

akes

A.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


Regi

onal

Men

u Ite

m -

Br

eakf

ast

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 3

3 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to


94. S

enio

r G

rille

d Ti

lapi

a H

olla

ndai

se

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

F. __

____

____

____

____

____

_

G.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


95. S

enio

r Po

t Roa

stA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

A.

____

____

____

____

_A

. __

____

____

____

____

_

Plat

e/Pl

ato:

___

____

____

____

___


Regi

onal

Men

u Ite

m -

D

inne

r

Plat

e/Pl

ato:

___

____

____

____

___

Just for Kids

96. S

IMPL

E &

FIT

C

reat

e-A

-Fac

e Pa

ncak

e

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 3

4 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to

Just for Kids

97. S

IMPL

E &

FIT

Ro

oty

Jr.

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

E.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Just for Kids

98. S

IMPL

E &

FIT

Fu

nny

Face

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

B.

____

____

____

____

____

C.

____

____

____

____

____

D.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Just for Kids

99. S

IMPL

E &

FIT

Si

lver

Fiv

eA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Just for Kids

100.

SIM

PLE

& F

IT

Fren

ch T

oast

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

B.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 3

5 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to

Just for Kids

101.

SIM

PLE

&

FIT

Che

ese

Om

elet

te

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Just for Kids

102.

SIM

PLE

& F

IT

Baby

Cak

esA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Just for Kids

103.

SIM

PLE

& F

IT

Cris

py C

hick

en

Strip

s

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Just for Kids

104.

SIM

PLE

& F

IT

Che

eseb

urge

rA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 3

6 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to

Just for Kids

105.

SIM

PLE

& F

IT

Gril

led

Che

ese

Sand

wic

h

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Just for Kids

106.

SIM

PLE

&

FIT

Kraf

t®

Mac

aron

i ‘N

C

hees

e

A.

____

____

____

____

____

____

B.

____

____

____

____

____

____

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Just for Kids

107.

SIM

PLE

& F

IT

Jr. F

ishA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Just for Kids

108.

SIM

PLE

& F

IT

Jr. F

resh

Fru

it D

ish

A.

____

____

____

____

____

___

A.

____

____

____

____

A

. __

____

____

____

____

__

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 3

7 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to

Just For Kids

109.

Kid

’s Ic

e C

ream

Su

ndae

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

B.

____

____

____

____

____

C.

____

____

____

____

____

D.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

Thirst-quenching Beverages

110.

Int

erna

tiona

l H

ouse

Roa

st

Cof

fee

A.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


111.

Ice

d C

offe

eA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

Opt

iona

l/O

pcio

nal:

A.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

B.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 3

8 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to


112.

Spl

ashb

erry

Sp

lash

erA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

B.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


113.

Tro

pica

l Isla

nd

Twist

Spl

ashe

rA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

B.

____

____

____

____

____

C.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


114.

Ice

d Te

aA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

B.

____

____

____

____

____

C.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 3

9 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to


115.

Lem

onad

eA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


116.

Sof

t Drin

ksA

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


117.

Int

erna

tiona

l H

ouse

Roa

st

Flav

ored

C

offe

e

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

B.

Fren

ch V

anill

a: _

____

____

____

____

____

____

____

_

C.

Swiss

Moc

ha: _

____

____

___

____

____

____

____

___

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 4

0 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to


118.

Jui

ceJu

ices

off

ered

/Jug

os o

frec

idos

:A

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

D.

____

____

____

____

____

___

Size

s of

fere

d/Ta

mañ

os o

frec

idos

:A

. __

____

____

____

____

____

_

B.

____

____

____

____

____

___

C.

____

____

____

____

____

___

A.

____

____

____

____

A.

Car

afes

/Jar

ras:

____

____

____

____

____

____

____

_

B.

Tom

ato

juic

e/Ju

go d

e to

mat

e: _

____

____

____

____

____

____

____

____

___

Plat

e/Pl

ato:

___

____

____

____

___


119.

2%

Milk

A.

Larg

e/G

rand

e: _

____

____

___

____

____

____

____

____

____

_B.

Re

gula

r: __

____

____

____

____

C.

Kid’

s C

up/T

aza

para

Niñ

os:

____

____

____

____

____

____

_

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


120.

Cho

cola

te M

ilkLa

rge/

Gra

nde

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

Regu

lar

and

Kid’

s/Re

gula

r y

Taza

pa

ra N

iños

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___

2012

Men

u S

tud

y G

uid

e an

d T

est

Pa

ge 4

1 of

41

July

201

2 ©

201

2 IH

OP

IP, L

LC.

Men

u N

ame

Ingr

edie

nts/

Ingr

edie

ntes

Acc

ompa

nied

By/

Aco

mpa

ñado

s Po

rSe

rver

Gar

nish

/Ado

rno

Plat

ing

Diag

ram

/Dia

gram

a de

Pla

to


121.

Hot

Cho

cola

teA

. __

____

____

____

____

____

_A

. __

____

____

____

__A

. __

____

____

____

____

__

Plat

e/Pl

ato:

___

____

____

____

___


122.

Hot

Tea

A.

____

____

____

____

____

___

B.

____

____

____

____

____

___

A.

____

____

____

____

A.

____

____

____

____

____

Plat

e/Pl

ato:

___

____

____

____

___


Regi

onal

Men

u Ite

m

Plat

e/Pl

ato:

___

____

____

____

___


Regi

onal

Men

u Ite

m

Plat

e/Pl

ato:

___

____

____

____

___

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Restaurant Manager Training Program - Ritricted Access 201/ihop_201_mit_workbook.pdf · Restaurant Manager Training Program ... practical learning with the IHOP 201 ... Doing so will