WorksheetsQUIZ#2 FBS ST.FRANCIS
Total questions: 10
Worksheet time: 8mins
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?
Upselling
Cross-selling
Down-selling
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.
