Deli Operators Training Program for U.S. Deli Meats & Cheeses ...

Deli Operators Training Program forU.S. Deli Meats & Cheeses ---- Answer SheetSECTION 4: DELI MERCHANDISINGFAX BACK TO:Deli Operators Training Program Certificate ofCompletion — U.S. fax # 703-528-3705(Note: there are two back up fax numbers in the U.S. if needed 770-413-0007 or 303-623-0297)FROM:(Please print clearly:)Company/Store Name:Candidate Full Name:Job Title:*Store Address:If you are taking thecourse to become aCourse Leader, pleasecheck this box ––> How did you study forthis test?Country:Telephone:IndividuallyAs a groupFax:e-mail:Company website:*(The store address provided will be where your certificate will be sent)Did you have a CourseLeader administer thecourse and testing? Yes NoFill in completely the circle that corresponds to the correct answer. Please use black or blue ink only.QuestionsAnswersQuestionsAnswersA B C D1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. A B C D14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25.

Deli Operators Training Program forU.S. Deli Meats & Cheeses ---- Question SheetSECTION 4: DELI MERCHANDISINGEach question is worth 4 points.A total score of at least 80 points is necessary to pass this test.1. The term “Merchandising” refers to:A. Placing and arranging deli products in the deli caseB. Setting special product displaysC. A comprehensive process of marketing, advertising, and sellingproducts to your customersD. All of the aboveTests & Deli Certificate2. Market research is:A. Something that only large companies can afford to doB. A good way to understand your customers and know what productsthey wantC. The final step in starting a deli programD. Not necessary for setting up a deli program3. Information you can easily gather for market research includes:A. In-store customer surveysB. Current food trendsC. Information on your competitionD. All of the above6-25

Tests & Deli Certificate4. If your store has multiple units in the same city, it is likely you will havesimilar customer profiles in each store and sell the same product mix.A. TrueB. False5. When researching your competition, you should consider visiting:A. Retail food storesB. Delis and sandwich shopsC. Fast food restaurantsD. All of the above6. An ideal product mix in the deli would be:A. Popular, high-volume items with average profit marginsB. Unique specialty products with high-profit marginsC. Prepared foods and value-added productsD. All of the above.7. When merchandising different products in the same deli case, you canmaximize profits if you:A. Separate them by high-volume items and specialty productsB. Place high-margin items in one section and low-margin items inanother sectionC. Feature your best-sellers in the most prominent displaysD. Intersperse all products throughout the case8. One of the best ways to find new products for your deli is to ask yourdistributor or importer to review some of the most popular items in yourmarket.A. TrueB. False6-26

9. When deli cases are designed as self-service, one of the most importantthings you can do is:A. Place the case with the back side of the case against a wallB. Merchandise the case as fully as possibleC. Place product signage on all products in the caseD. Combine retail cuts and bulk pieces of deli meat and cheese10. When there is open counter space on top of the deli case you should:A. Merchandise the space as fully as possible with deli productsB. Leave the space completely open so it looks clean and neatC. Merchandise some of the space, leaving some open space to interactwith customersD. Use the space to place product samplesTests & Deli Certificate11. Bulk, unopened pieces of deli meat or cheese should be kept as back stockand never be merchandised in case sets.A. TrueB. False12. When merchandising bulk meats, the cut faces of the meat should be:A. Cut straight up and downB. Split lengthwiseC. Angled up to face the customerD. Placed facing down6-27

Tests & Deli Certificate13. On a daily basis you should:A. Straighten all meat and cheese displaysB. Cut clean faces on bulk meats and cheesesC. Make a list of meats and cheeses that need to be cut or re-stockedD. All of the above14. If you have significant inventories of products that are close to theirexpiration dates you should:A. Freeze them for later useB. Discard them and register the amount of shrinkC. Sample, merchandise, or promote them through in-store programsD. Plan to feature them in upcoming advertising programs15. Deli meats that are best sliced very thin or shaved for sandwiches include:A. Whole Muscle BeefB. Whole Muscle HamsC. Restructured Deli Meats & PoultryD. Whole Muscle Turkey or Chicken Breast16. When you are about to operate a deli slicer, the first thing you should do is:A. Make sure the slicer is cleanB. Sharpen the bladeC. Have your meat and cheese unwrapped and ready to sliceD. Be sure you know how to safely operate the slicer6-28

17. A customer in the deli has asked for 1 pound of Baked Ham, sliced thin.The first thing you should do is:A. Thank them for the orderB. Ask them if they also need any sliced cheeseC. Slice a thin piece of the ham and show it to the customer beforeproceeding to slice the entire orderD. Tell them about deli beef that is on sale18. When slicing cheese or meat in the deli, you should always:A. Cut cheese and meat on different slicersB. Be sure the slicer was cleaned when the store openedC. Slice the cheese and meat the same thicknessD. Be thinking of the next thing you can sell to the customerTests & Deli Certificate19. When pre-cutting pieces of cheese for your self-service deli case, you should:A. Cut all the pieces exactly the same wayB. Cut enough to last for several weeksC. Use a variety of different size and shape cutsD. Wash the cheese before cutting it20. When creating signage for your deli products, some of the importantelements to consider including are:A. Product name and priceB. Taste and flavorC. Serving suggestionsD. All of the above6-29

Tests & Deli Certificate21. The back of signs that do not face the customer are:A. A place to put any information helpful to the staffB. Typically not laminatedC. A place to put product PLU (Price Look-Up) numbersD. All of the above22. When greeting a customer you should always:A. Be properly attired according to store guidelinesB. Greet the customer quickly and courteouslyC. Focus the conversation on deli productsD. All of the above23. After preparing a customer’s order for sliced meats, you should not:A. Thank them for the order and immediately begin helping anothercustomerB. Tell them about new deli products or deli products being promotedC. Recommend other deli products that would go well with the slicedmeats they just ordered, like sliced cheese or prepared saladsD. Ask them if there is anything else they are interested in24. When sampling deli meats and cheeses, you should:A. Sample during peak traffic timesB. Sample several products at the same timeC. Know the product you are samplingD. All of the above25. When items are being promoted in-store or through external advertisingprogram, profit margins are very low and you should have minimal stockof the featured items.A. TrueB. False6-30