WorksheetsSERVICE Standards
Total questions: 30
Worksheet time: 10mins
Starts when the guest reaches the counter and ends when the guest receives all the items ordered. It indicates the total time the guest and cashier transacts business.
TURN ROUND TIME
TURN AROUND TIMES
TURN AROUND TIME
TURNING AROUND TIME
A person who conducts guest relations through correct order taking, correct punching of products in the POS and efficient receiving of guest’s payment.
(a)
Dining crew asks customer to place empty gravy cup for refilling on the dining tray
TRUE
FALSE
This system is recommended once lines begin to build up or if there are already three persons deep per POS.
Counter System
One Line Counter System
Outside Order Taker System
Cashier Only Counter System
Dining temp must be 75-78 °F (24-26C)
True
False
Always use the (a) signage to warn others when mopping up.
What is the preheating time of the cutlery warmer?
5mins
10mins
20mins
30mins
For Soaking Bin > Replace solution at least every __ hours or as needed, when solution is already soiled, too oily (solution is orange in color) or murky.
1hour
2hrs
4hrs
8hrs
This is where they enjoy our uniquely tasty food and savor our brand of warm and friendly service in a clean and cozy environment.
Lobby Area
Dining Area
Counter Area
Restroom
1. Dilute __ packs of All Purpose Cleaner in the wares soaking bin. Answer: 2
1
2
3
4
Do not use Jollibee trays as crew will be forced to handle the cups if it were placed in the middle or when the cup slides.
TRUE
FALSE
Wearing of disposal gloves is required when assembling the orders on dormant hand
TRUE
FALSE
Hold tumblers and cups on their upper part, on the rim to ensure cleanliness and sanitation.
TRUE
FALSE
CA may start assembling products while CP is punching items ordered by the guest
TRUE
FALSE
The checklist aims to provide stores with list of activities they need to accomplish before peak hours to ensure that stores can have smooth flow of operations
FSC STATION CHECKLIST
TASKCHECKLIST
PEAK MANAGEMENT CHECKLIST
FOOD SAFETY CHECKLIST
Moves the line through correct assembly of orders and proper issuance of condiments and utensils.
Cashier
Assembler
Outside Order Taker
Presenter
Ideally, each POS can accommodate 40 transactions per hour with an average of 90 seconds per transaction
TRUE
FALSE
What is the 3rd 7 key steps in counter?
Smile and greet the guest
Receive payment and give change if any.
Present the order
Total the order and state the amount of purchase
According to Escalated Cleanliness & Sanitation, while running the shift, sanitize Counter Area
every 30mins
every hour
every daypart
every transaction
What is the average time for Assembly?
(a)
What is the very common SD found on food?
SD1- Fly or Fly egg
SD13- Hair strand
SD11a- Hard Plastic
SD7- cockroach
What is Maximum stacking height when bagging Yum burger and Champ Burger?
2 and 4 layers
3 and 5 layers
1 and 3 layers
4 and 5 layers
Fold approximately _____ of the top ends of the bag
1inch
2inches
3inches
0.5inch
During slack periods, cashier can assemble customer orders as long as he/she sanitize her hands after receiving the cash payment.
True
False
What is the holding time for WypAll Towel for Counter and Service Station use?
Every hour
2hrs
3hrs
4hrs
Standard portioning of ice for all sizes of Iced tea and pineapple juice is 2 scoops.
True
False
The sequence in assembling product is:
Beverage; Softserve; Product in box; Sandwiches or Pies; French Fries.
Beverage; Product in box; Sandwiches or Pies; Softserve; French Fries.
Product in box; Beverage; Sandwiches or Pies; French Fries.
Beverage; Sandwiches or Pies; Product in box; Softserve; French Fries.
If customer will pay debit or credit card, for transactions above P_____, request customer to sign merchants copy for store record keeping.
P 1,000
P 2,000
P 3,000
P 4,000
What are the 3 elements of TAT? (select 3)
Order Taking 20 seconds
Payment 20 seconds
Order Taking 25 seconds
Payment 25 seconds
Assembly 45 seconds
What is the calling code for Egg and Cheese Pancake Sandwich?
(a)
