1. What sales technique is used to persuade customers to purchase a more expensive, upgraded version of the ordered item or other add-ons for the purpose of making more sales?

• A. Upselling

• B. Cross-selling

• C. Down-selling

• D. Suggestive selling

2. Which of the following will help you in upselling products?

• A. Give vivid descriptions

• B. Mention the ingredients

• C. Study the menu

• D. All of the above

3. Which of the following is relevant in upselling an appetizer?

• A. Its color

• B. Its taste

• C. Its method of cooking

• D. Its ingredients and manner of preparation

4. When will you suggest food and beverage to customers?

• A. While they are doing something.

• B. When they are done with their order.

• C. When the dish customers want are inexpensive.

• D. None of the above

5. Which of the following is not a guideline for suggestive selling?

• A. Suggest in specific terms.

• B. Avoid asking yes-no questions.

• C. Invite guests to visit other areas of the property.

• D. Be enthusiastic, considerate, and aware of how the sale will benefit the guest

6. Mary Jane is a luncheon server at the Bread Basket restaurant in a downtown hotel. Which of the following statements by her is an example of effective suggestive selling?

• A. “Our soup of the day is mushroom and barley.”

• B. “For an additional, you could have a salad and soup with your sandwich.”

• C. “Our soup of the day is a freshly made beef broth with Portobello mushrooms and barley.”

• D. “We have some wonderful shopping in the hotel at our Galleria outlet.

  They’ll be open until 7 p.m.”

7. How do you make yourself effective in selling your restaurant’s products?

• A. Believe in what you sell regardless of the quality and benefits.

• B. Treat customer like they have the time and money to spend.

• C. Understand what the customer wants and suggest other dishes in the menu.

• D. Have an irresistible personality like being smart and pleasant in disposition.

8. As servers, how do we know our customers who come to our restaurant and properly recommend our menu?

• A. Offer customers the new dish in the menu.

• B. Give customers the dish that they do not always order.

• C. Keep track of the customers’ order by checking the logbook.

• D. Serve dishes without asking their dietary requirements or allergies.

9. What is the best way to make appropriate recommendations to your customers when serving meal?

• A. Wait for their order.

• B. Ask the customer’s food preference.

• C. Check the menu offered for the day.

• D. Suggest the best seller in your establishment.

10. What do we mean when we say we are familiar with the menu?

• A. We know the name of the dish.

• B. We know the basic ingredients and how they are prepared.

• C. We only tell the preparation time the dish needs before service.

• D. We watch the customers how they react with the food we prepared.