Title Page
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Employe Name:
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Site conducted
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Conducted on
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Supervisor Full Name
Day 1- Store Appearance
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Is the store organised, neat and tidy?
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Which Merchandise product interests you and why?
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What do the first thing customers notice when coming in and where do they walk?
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What opportunities are there engaging customers in conversation?
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What promotional displays are available in your outlet?
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Have you seen the opening checklist?
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List two items from the closing check list
Day 2- Prd. Knowledge
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What is the most selling item in your store apart from FiLLi Signature?
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What are the 2 best selling retail items? Why?
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What hot beverages you can offer to someone who doesn't drink tea?
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What are 3 tea varieties we sell?
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What ice machine do you have at the store?
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Which products use ice?
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How do you prepare Foodles ?
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What did you sell today? What are the ingredients?
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Name 4 "star products" in our menu.
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Rice bowl preparation method.
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What is FiLLi famous for?
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what is your favourite product from the menu? and Why?
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What are the 3 least selling items for the week in your outlet? What is the reason?
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What is your response when customer informs you that they have food allergy?
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What is lactose intolerance?
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What is the tea powder variety we are using to make our signature tea?
Day 3- Food Safety
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What is the full form of HACCP?
- Hazard Analysis Critical Control Point
- Hazard Assesment Critical Control Point
- Health Analysis Critical Control Point
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What is the full form of PPM ?
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What is the unit of temperature?
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What is full form of MRD?
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What is the use of pH paper?
- To check temperature
- To check concentration of check concentration of given chemical solutions
- To check acidity
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What is the name of tablet used for vegetable wash?
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How to wash hands as per SOP ?
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Which are the checklist used in store and describe its purpose?
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What is purpose of liquid degreaser?
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How to calibrate the thermometer?
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What is the purpose of thermometer?
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What is the required temperature range to maintain a chiller?
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What is the required temperature range to maintain a deep freezer?
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What is the temperature Danger zone for food?
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What is temperature required for cooked food?
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What is shelf life?
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What are color grade for cutting boards and knife and its purposes?
Day 4- Customer Service
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Please ensure that you follow the service sequence training and print your answers correctly. Use pictures where necessary. You must ensure that you have gotten a minimum of 5 customer reviews today, and it should be posted on the net like google reviews. Your supervisor has to sign this page to validate your answers?
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What is the reason for not greeting enough customers?
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What was the response from the customers?
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How many customers did not respond to your greeting?
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What are the opportunities for engaging customers ?
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What is the first thing customer look at when coming into the store?
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Where do customers walk to after entering?
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How many regular customers did you talk to today?
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What is the reason for not getting enough reviews?
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What is your favourite product from the menu? What do you like about the product?
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How can you use the Service Steps? (Refer to the picture on the top)
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Which of your skills would you like to improve?
- Greeting
- Responding
- Engaging
- Selling
- Communication
- I am all good
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How are you using your product knowledge to help customers?
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Why is it important to Greet the customer first?
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What questions do you use to engage customers?
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Describe two ways an employee can effectively "Respond" to a customer's needs or questions at Filli.
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Explain the meaning of the "T" in G.R.E.A.T. and give an example of how you can deliver a "Tangible" experience for customers.
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A customer seems frustrated about a long wait time. How would you apply the G.R.E.A.T. principles to effectively handle this situation?
Sales
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The most common beverage sold in my store in the morning is
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the most common food sold in my store in the morning is
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The most common beverage sold in my store in the evening is
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The most common food sold in my store in the evening is
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APC for my store in this month is
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The amount I am going to increase for this month (coming month) is
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What are the key benefits of retail tea pouches
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How can you effectively recommend complimenting beverage and food pairing to enhance customer experience?
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A customer seems unsure about the menu; what questions would you ask to better understand their preferences?
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A customer mentions they're in a hurry. How would you adapt your selling approach to accommodate their needs?
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You notice a customer examining the tea merchandise. How could you initiate a conversation to learn about their needs and interests?
