Publix Manager Test 1
5 steps to customer service - -1. welcome customer
2. use customers name
3. take care of needs
4. thank the customer
5. invite them back
-Dynamic Selling - -Greet
Discover
Recommend
Close
-Day of Production - -the day produced, recieved, or somehow affected
(such as frozen)
-Fifo - -first in, first out
-Tare weight - -weight of the container a product is packaged in
-what is envirox TB, its uses, and location in the store - -to clean up blood
and it is located in the computer room
-ChainTrack sorts the items assigned to a scheduled count batch by
category and_______ - -family group
-what temp are eggs to be stored - -40-45 below
-how long can dairy or frozen products be left out - -30 min or less
-when is pulling a bag from the S.S.C.C not a bi-partisian job - -once the bag
is sealed
-what is the name for a scan gun - -FM-HHTT
-what is a load line - -the line in a refrigeration case showing where product
can be
-what temp are dairy perishable products to be stored - -below 41 Publix
says 40-34-38
-where is the chemical safe-use and authorization chart located, and what
info can be found there - -in the mop room, it tells which equipments needs
to be worn for protection
, -what is the temp danger zone - -40-140 degrees; anything is bacteria
prone
-how far from the ground must products be stored - -6 in
-what is gross profit - -difference between cost and sales
-what is cross merchandising - -when you merchandise products together
that compliment each other
-where do you go to find random and scheduled counts - -ChainTrack
-what are the grocery sub departments - -frozen, dairy, dry, HBC,
housewares,
-what type of payment is accepted for sub department vouchers - -cash
-what is chain track and its uses - -inventory management system. it
controls inventory.
-what are lock-out/ tag-out tags? - -tags put on equipment that has been
taken out of service
-why are certain items shelf tags brown or yellow? - -brown= organic
yellow= low velocity
-Publix mission statement? - -Our Mission at Publix is to be the premier
quality food retailer in the world.
To that end we commit to be:
1. Passionately focused on Customer Value.
2. Intolerant of Waste.
3. Dedicated to the Dignity, Value and Employment Security of our
Associates.
4. Devoted to the highest standards of stewardship for our Stockholders.
5. Involved as Responsible Citizens in our Communities.
-how often should you used a vacuum to clean the Tie-Metic? - -monthly
-how far from sprinkler heads must items be stored? - -18 in
-What chemical is authorized to clean the meat department freezer - -
grease cutter positive
-what could be the cause of an item not scanning at the register - -could be
deactivated in chain-track
5 steps to customer service - -1. welcome customer
2. use customers name
3. take care of needs
4. thank the customer
5. invite them back
-Dynamic Selling - -Greet
Discover
Recommend
Close
-Day of Production - -the day produced, recieved, or somehow affected
(such as frozen)
-Fifo - -first in, first out
-Tare weight - -weight of the container a product is packaged in
-what is envirox TB, its uses, and location in the store - -to clean up blood
and it is located in the computer room
-ChainTrack sorts the items assigned to a scheduled count batch by
category and_______ - -family group
-what temp are eggs to be stored - -40-45 below
-how long can dairy or frozen products be left out - -30 min or less
-when is pulling a bag from the S.S.C.C not a bi-partisian job - -once the bag
is sealed
-what is the name for a scan gun - -FM-HHTT
-what is a load line - -the line in a refrigeration case showing where product
can be
-what temp are dairy perishable products to be stored - -below 41 Publix
says 40-34-38
-where is the chemical safe-use and authorization chart located, and what
info can be found there - -in the mop room, it tells which equipments needs
to be worn for protection
, -what is the temp danger zone - -40-140 degrees; anything is bacteria
prone
-how far from the ground must products be stored - -6 in
-what is gross profit - -difference between cost and sales
-what is cross merchandising - -when you merchandise products together
that compliment each other
-where do you go to find random and scheduled counts - -ChainTrack
-what are the grocery sub departments - -frozen, dairy, dry, HBC,
housewares,
-what type of payment is accepted for sub department vouchers - -cash
-what is chain track and its uses - -inventory management system. it
controls inventory.
-what are lock-out/ tag-out tags? - -tags put on equipment that has been
taken out of service
-why are certain items shelf tags brown or yellow? - -brown= organic
yellow= low velocity
-Publix mission statement? - -Our Mission at Publix is to be the premier
quality food retailer in the world.
To that end we commit to be:
1. Passionately focused on Customer Value.
2. Intolerant of Waste.
3. Dedicated to the Dignity, Value and Employment Security of our
Associates.
4. Devoted to the highest standards of stewardship for our Stockholders.
5. Involved as Responsible Citizens in our Communities.
-how often should you used a vacuum to clean the Tie-Metic? - -monthly
-how far from sprinkler heads must items be stored? - -18 in
-What chemical is authorized to clean the meat department freezer - -
grease cutter positive
-what could be the cause of an item not scanning at the register - -could be
deactivated in chain-track
