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WorksheetsCOUNTER
Total questions: 30
Worksheet time: 25mins
In 7 key step, What is key step number 1?
(a)
In 7 key step, What is key step number 2?
(a)
In 7 key step, What is key step number 3?
(a)
In 7 key step, What is key step number 4?
(a)
In 7 key step, What is key step number 5?
(a)
In 7 key step, What is key step number 6?
(a)
In 7 key step, What is key step number 7?
(a)
In Step no. 5, what is the third item to assemble?
Drinks
Product in Mela or boxes
Sandwiches and pies
Softserve
Fries
(a) is a way of persuading customer to order something to compliment its meal
The standard food serving time for pending orders is (a)
What is the calling code for 1 pc. chicken with Spaghetti?
(a)
Present the order by moving forward the tray towards the customer
TRUE
FALSE
The counter manager should refundcancelled pos transactions __________
within 1 hour
Anytime of the day
Before cashier gets cut off
none of the above
starts when the customer leaves the counter w/ pending orders untill all items in the order are completely served to the customer.
(a)
Cut off procedure is done within ________
10 minutes
1 hour
30 minutes
15 minutes
In calling out the order, What is the sequence?
PC>
Counter>
Product Calling Code>
Quantity>
Dine or To go>
Please
PC>
Product Calling Code
>Dine or To go>
Quantity>
Please
PC>
Counter>
Product Calling Code>
Quantity>
Dine or To go>
PC>
Counter>
Dine or To go>
Product>
Calling Code>
Quantity>
Please
the Sequence in assembling products is Beverages, Sandwiches or pies, products in boxes or packaging, french fries, softserve.
TRUE
FALSE
It starts when the customer reacges the counter and ends when the customer leaves the counter with or without a pending number
(a)
Shortage amounting to more than P10.00 should be paid immediately.
TRUE
FALSE
TAT for counters is (a)
The ____________ is composed of Main dish, side dish, or extra dessert and beverages
Square Meal
Meal Square
Order of the Cutomers
Menu Board
In Availing Discount with more than 1 meal, What is the best practice?
Discount all the orders of the customer
Seperate the order intended for dicount.
Punch all the order then divide to the total packs then discount
Chitchatting with other cashiers while taking orders are the best practice in Counter Area
True
False
Outside order taker should start taking ordes from the FIRST person in line, moving in a zigzag manner going to the end of the line
TRUE
FALSE
________ is the time given to the customer when the product needs to be cook before serving.
Food serving time (FST)
Promise Time
Waiting Time
The key in effective suggestive selling is __________
Pretty face
Merchandising
affordable products
Consistency
(a) is done to ensure cleanliness in Counter area. This is done before Break and Before Out.
Changing of bills is done before peak start.
True
False
Identify, what is wrong with the picture.
Project wave is intoduced together with step number one. for a warmth welcome greeting.
True
False
