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

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