Title Page
-
Site conducted
-
Conducted on
-
Prepared by
-
Location
Day 1- Store Appearance
-
Is the store organised, neat and tidy?
-
Which Merchandise product interests you and why?
-
What do the first thing customers notice when coming in and where do they walk?
-
What opportunities are there engaging customers in conversation?
-
What promotional displays are available in your outlet?
Day 2- Prd. Knowledge
-
What is the most selling item in your store apart from FiLLi Signature?
-
What are the 2 best selling retail items?
-
What hot beverages you can offer to someone who doesn't drink tea?
-
What are 3 tea varieties we sell?
-
What ice machine do you have at the store?
-
Which products use ice?
-
How do you prepare Foodles ?
-
What did you sell today? What are the ingredients?
-
Name 4 "star products" in our menu.
-
Rice bowl preparation method.
-
What is FiLLi famous for?
-
what is your favourite product from the menu? and Why?
Day 3- Food Safety
-
What is the full form of HACCP?
- Hazard Analysis Critical Control Point
- Hazard Assesment Critical Control Point
- Health Analysis Critical Control Point
-
What is the full form of PPM ?
-
What is the unit of temperature?
-
What is full form of MRD?
-
What is the use of pH paper?
- To check temperature
- To check concentration of check concentration of given chemical solutions
- To check acidity
-
What is the name of tablet used for vegetable wash?
-
How to wash hands as per SOP ?
-
Which are the checklist used in store and describe its purpose?
-
What is purpose of liquid degreaser?
-
How to calibrate the thermometer?
-
What is the purpose of thermometer?
-
What is the required temperature range to maintain a chiller?
-
What is the required temperature range to maintain a deep freezer?
-
What is the temperature Danger zone for food?
-
What is temperature required for cooked food?
-
What is shelf life?
-
What are color grade for cutting boards and knife and its purposes?
