COUNTER SERVICE STANDARD OPERATING MANUAL

COUNTER SERVICE STANDARD OPERATING MANUAL

12th Grade

15 Qs

quiz-placeholder

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COUNTER SERVICE STANDARD OPERATING MANUAL

COUNTER SERVICE STANDARD OPERATING MANUAL

Assessment

Quiz

Professional Development

12th Grade

Medium

Created by

Victoria Mamaril

Used 1+ times

FREE Resource

15 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What does the Turnaround Time (TAT) indicate in the context of the counter station?

Average time spent by customer at the counter

Total time taken for a customer to complete a transaction
Number of customers served in a day
Time taken for a customer to enter the store

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the recommended number of cashiers and assemblers per line of guests in the Modified Dual Point Service Model?

3 cashiers and 2 assemblers
1 cashier and 1 assembler
1 cashier and 2 assemblers
2 cashiers and 1 assembler

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the main responsibility of the assembler in the Standard Dual Point Service Model?

Assembling products according to customer order

Programming the products at the POS

Packaging raw materials for delivery

Checking products for quality control

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the role of a DISPATCHER in the Jollibee Counter Service?

To manage the social media accounts
To clean the dining area
To take customer orders over the phone
To manage the flow of orders between the kitchen and the front counter

5.

MULTIPLE SELECT QUESTION

30 sec • 1 pt

During peak periods, what additional tasks may Counter Crew be assigned to?

Soda tender

French fries bagger

Soft serve person

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Where should the JB Napkins be placed according to the Jollibee Counter Service guidelines?

Under the counter
Near the condiments station
Next to the trash bin
On the floor

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the purpose of the Waiting Area in the Jollibee Counter Service?

To showcase the latest menu items
To allow customers to pay for their orders
To provide seating for customers
To provide a designated space for customers to wait for their orders to be prepared.

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