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WorksheetsSERVICE STANDARDS
Total questions: 25
Worksheet time: 16mins
What is Counter Key Step Number 1 ?
Smile and Greet the customer
Thank the Customer and ask for repeat business
Take the Order. Do Suggestive Selling and all-out the Order
Ask the customer if for Dine or Take Out
The (a) is the most important person in our store.
What does P.O.S. stands for?
Power Of Sale
Point Of Sale
Point Of Systems
Positive
What does FST stands for?
(a)
What is the standard Food Serving Time of all products?
180 seconds
2 minutes and 30 seconds
4 minutes
5 minutes
Promise Time for Champ is (a) minutes.
The stardard Promise Time for Made-to-Order products is "cooking time + (a) minutes.
True or False. The Standard dilution for 1 pack of KLIN 365 is "1 pack : 20L of tap water"
True
False
None of the Above
All of the Above
Counter Key Step No.5 is ____________
Receive Payment and Give Change if Any
Total the order and state the amount of purchase
Assemble the order
Present the Order to the customer
1/3 pound, 100% pure beef Champ patty, garnished with fresh tomato, crisp lettuce, sliced cheese, catsup and mayo dressing, served on a soft sesame seed bun.
Regular Yum Burger
Jolly Spaghetti
Chickenjoy
Champ Burger
Made with 100% pure beef goodness of 1/3 pound Champ patty, served on top of tasty fries, and poured with savory mushroom gravy
Ultimate Burgersteak
Garlic Pepper Beef
2-pc Burgersteak
Aloha Champ
The Cheesiest, Meatiest, and Spaghettiest Sweet-Style Spaghetti! Premium noodles topped with a sweet-style sauce loaded with ham and hotdog. Topped off with cheese
Cheesy Yum Burger
Jolly Hotdog
Jolly Spaghetti
Cheesy Bacon Yum Burger
Which of the following situations should you call a manager's attention?
Item voids and/or refunds- only the MOD can perform these procedures to correct the transaction. In addition, the MOD should be available to offer an apology to the guest for the error.
Any issues relating to the media- any media coverage or corporate issues that a guest may want information about
Any insurance questions- for any accidents or injuries that happen in the property
Cash is involved- if there is a discrepancy over change issued to a guest
All of the above
He/she manages the lines when guests start to pile up. He/she directs the guest to available POS or queues with fewer guests. After managing the lines, he/she will then take the order of guest, starting at the second person in queue. The guest’s orders will then be communicated to the Kitchen PC via the headset device.
Counter Crew
Dining Crew
Outside Order Taker (OOT)
2nd TC Crew
This divides the 7 key steps among the crew positioned in the counter. Another way to speed up the counter serving time and ensure the lines move faster
Outside Order Taking
Counter Service Systems
2nd TC
Big Order Service
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.
(a)
Average Time for performing Counter Key Step 4 and Key Step 5 is _____
20 seconds
25 seconds
45 seconds
None of the above
Standard Attending Table Time for project wash store is ______
30 seconds
45 seconds
60 seconds
none of the above
When to bus a table?
When the customer left the table after eating his meal
While the customer is eating
After the customer ate his meal
None of the above
Which of the following is part of the Opening Procedure for counter
Remove the cover of POS terminals and receipt printers. Ensure that all units are clean and in good working condition. Check if the printer is loaded with receipt paper.
Wipe the counter tops and shelves with a clean and damp towel. Use towels assigned to the counter area only.
Wipe clean all station tools and equipment: menu board, POS terminals
Arrange the condiments, utensils, napkins, packaging materials, and counter trays in the under counter shelves according to the prescribed planogram.
Request for Cash Drawer Fund from AC or Manager-on-duty fifteen minutes before the store opens to guests.
Which of the following is part of counter closing procedure?
Perform cut-off procedures. Refer to the Cash Control Checklist for the step by step procedure.
Place all remaining eating utensils, condiments, and cups in covered containers. Store inside the center island cabinet.
Empty and clean all counter trash bins.
Wash, rinse, and sanitize all Jollibee trays. Drip dry.
Have the Counter Manager check the cleanliness of the counter station
During peak period, in order to speed up guests’ turnaround time, Counter Crew may be assigned by managers to act as which of the following:
Soda Tender
Fries Bagger
Softserve person
Production Controller
Who conducts guest relations through correct order taking, correct punching of products in the POS and efficient receiving of guest’s payment?
Cashier
Dining Crew
Assembler
Outside Order Taker
POS Utilization is defined as the ratio, in percentage, of services that the process is producing and what it is designed to do, in terms of Transaction Count.
True
False
The area where our guests select the food they want, pay for it, and get the food they ordered. It is also the station where we welcome our guests to sell our products. It provides the greatest opportunity to delight and to impress our guests with an unforgettable and happy experience
Dining Area
Counter Area
Kitchen Area
Parking Area
