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DAY 9
28問 • 1年前
  • Cherrie Pinky Rodriguez
    • 通報

    問題一覧

  • 1

    The Rotation Of Stocks Needed For Preparation. The Critical Stages Are During Receiving, Handling And Storing Of Products.

    Stock Management Cycle

  • 2

    In Pre-Receiving Guidelines, Stock Man Move Needed Stocks To The Kitchen Station To:

    Free Up Shelves For New Delivery

  • 3

    Mod And Stock Man Immediately Attend The Delivery Upon Arrival To:

    To Maintain The Freshness Of The Delivered Food Products

  • 4

    During Stacking, We Position Stocks With The Same Type Of Items Per Column To:

    Facilitate Faster Inventory And Ease Of Retrival

  • 5

    Why Do We Classify And Label Racks By Type Of Products In Stockroom?

    To Easily Retrieve Items

  • 6

    Why We Stack All Delivered In Boxes / Cases To Retained In Its Container?

    For Easier Inventory And Prevention Of Accident From Falling Stocks

  • 7

    What Type Of Delivered Items Are Placed On The Higher Shelves Of The Rack During Stacking?

    Lighter Items

  • 8

    In Storing Of Received Products, What Is The Best Thing To Do To Facilitate FIFO?

    Label Products With Delivery Dates

  • 9

    In Preparation For Peak Hours, Make Sure Everybody Knows Your

    Battle Plan (Manpower Positioning, Hourly Sales, Production Level)

  • 10

    For Ease Of Movements In Dispatching Area, You Need To Be / Have.

    Organized, Complete Condiments And Tools For Assembly, And Clean Dispatching Area.

  • 11

    What Are Key Points In Cost Management By Which People-In-Charge Must Focus Their Keen Eyes On?

    Inventories, Variances, Food Cost

  • 12

    The Type Of Inventory Administered On The First 15 Days Of The Month To Keep Track Of The Variances.

    Mid-Month Inventory

  • 13

    The Supervision Of Stocks Movement From Ordering Of Raw Materials, Tracking Of Stock Level To Production Area As It Reaches The Point Of Sale.

    Inventory Management System

  • 14

    It Is The Difference Between The Actual Food Consumption And The Given Generated Sales.

    Variance

  • 15

    What Would Be The Result In Variance When Actual Food Consumption Is Higher Than The Actual Generated Food Sales?

    Positive

  • 16

    What Would Be The Result In Variance When Actual Food Consumption Is Less Than The Actual Generated Food Sales?

    Negative

  • 17

    One of the causes of positive variance is:

    Pilferage

  • 18

    Refers to a condition in the organization wherein employees conduct themselves in accordance with the organization’s rules and standards of acceptable behavior.

    Descipline

  • 19

    Any act or omission, which deviates from the company’s standards of behavior resulting to breach of company’s trust and confidence is deemed unacceptable

    Unacceptable Behaviour

  • 20

    Applied as the penalty if the employee is found to be guilty of the offense to provide ample time for thorough investigation.

    Preventive Suspension

  • 21

    This means that the employee found to have violated the company’s rules, regulations and is given two written notices and sufficient opportunity to explain his/her side.

    Due Process

  • 22

    This Document Is Also Called “SHOW CAUSE LETTER”.

    Charge Sheet

  • 23

    Indicated In This Document The Corrective Action That Accused Is Proven Guilty.

    Decision Sheet

  • 24

    Assumed As A Result Of Deviation From Standards Or Expected Behavior Of Chowking From Its Employees.

    Corrective Action

  • 25

    An Indication That Due Process Was Not Observed.

    Illegal Dismissal

  • 26

    Is Personal Improvement Plan (PIP) part of the corrective action that should be served to the erring employee?

    Yes

  • 27

    If An Employee Served The Corrective Action Already (E.G. 15 Days Disciplinary Leave), Will He Still Be Required To Pay Actual Amount Of Cash Losses And /Or Property Damages?

    Yes

  • 28

    Choose The Three (3) Objectives Of Inventory Management By Choosing The Letter From The Choices Below.

    Standard FCPC Achievement, Gold Standard Products, Stocks Availability

    • DAY 2

    DAY 2

    Cherrie Pinky Rodriguez · 30問 · 1年前

    DAY 2

    DAY 2

    30問 • 1年前
    Cherrie Pinky Rodriguez

    DAY 3

    DAY 3

    Cherrie Pinky Rodriguez · 30問 · 1年前

    DAY 3

    DAY 3

    30問 • 1年前
    Cherrie Pinky Rodriguez

    DAY 4

    DAY 4

    Cherrie Pinky Rodriguez · 21問 · 1年前

    DAY 4

    DAY 4

    21問 • 1年前
    Cherrie Pinky Rodriguez

    DAY 5

    DAY 5

    Cherrie Pinky Rodriguez · 30問 · 1年前

    DAY 5

    DAY 5

    30問 • 1年前
    Cherrie Pinky Rodriguez

    DAY 1

    DAY 1

    Cherrie Pinky Rodriguez · 20問 · 1年前

    DAY 1

    DAY 1

    20問 • 1年前
    Cherrie Pinky Rodriguez

    DAY 6

    DAY 6

    Cherrie Pinky Rodriguez · 30問 · 1年前

    DAY 6

    DAY 6

    30問 • 1年前
    Cherrie Pinky Rodriguez

    DAY 7

    DAY 7

    Cherrie Pinky Rodriguez · 30問 · 1年前

    DAY 7

    DAY 7

    30問 • 1年前
    Cherrie Pinky Rodriguez

    DAY 8

    DAY 8

    Cherrie Pinky Rodriguez · 30問 · 1年前

    DAY 8

    DAY 8

    30問 • 1年前
    Cherrie Pinky Rodriguez

    DAY10

    DAY10

    Cherrie Pinky Rodriguez · 30問 · 1年前

    DAY10

    DAY10

    30問 • 1年前
    Cherrie Pinky Rodriguez

    GAMEPLANNING

    GAMEPLANNING

    Cherrie Pinky Rodriguez · 26問 · 1年前

    GAMEPLANNING

    GAMEPLANNING

    26問 • 1年前
    Cherrie Pinky Rodriguez

    Day 1-10

    Day 1-10

    Cherrie Pinky Rodriguez · 354問 · 1年前

    Day 1-10

    Day 1-10

    354問 • 1年前
    Cherrie Pinky Rodriguez

    Safety and Security

    Safety and Security

    Cherrie Pinky Rodriguez · 16問 · 1年前

    Safety and Security

    Safety and Security

    16問 • 1年前
    Cherrie Pinky Rodriguez

    Integrated Pest Management

    Integrated Pest Management

    Cherrie Pinky Rodriguez · 36問 · 1年前

    Integrated Pest Management

    Integrated Pest Management

    36問 • 1年前
    Cherrie Pinky Rodriguez

    Acronyms

    Acronyms

    Cherrie Pinky Rodriguez · 17問 · 1年前

    Acronyms

    Acronyms

    17問 • 1年前
    Cherrie Pinky Rodriguez

    問題一覧

  • 1

    The Rotation Of Stocks Needed For Preparation. The Critical Stages Are During Receiving, Handling And Storing Of Products.

    Stock Management Cycle

  • 2

    In Pre-Receiving Guidelines, Stock Man Move Needed Stocks To The Kitchen Station To:

    Free Up Shelves For New Delivery

  • 3

    Mod And Stock Man Immediately Attend The Delivery Upon Arrival To:

    To Maintain The Freshness Of The Delivered Food Products

  • 4

    During Stacking, We Position Stocks With The Same Type Of Items Per Column To:

    Facilitate Faster Inventory And Ease Of Retrival

  • 5

    Why Do We Classify And Label Racks By Type Of Products In Stockroom?

    To Easily Retrieve Items

  • 6

    Why We Stack All Delivered In Boxes / Cases To Retained In Its Container?

    For Easier Inventory And Prevention Of Accident From Falling Stocks

  • 7

    What Type Of Delivered Items Are Placed On The Higher Shelves Of The Rack During Stacking?

    Lighter Items

  • 8

    In Storing Of Received Products, What Is The Best Thing To Do To Facilitate FIFO?

    Label Products With Delivery Dates

  • 9

    In Preparation For Peak Hours, Make Sure Everybody Knows Your

    Battle Plan (Manpower Positioning, Hourly Sales, Production Level)

  • 10

    For Ease Of Movements In Dispatching Area, You Need To Be / Have.

    Organized, Complete Condiments And Tools For Assembly, And Clean Dispatching Area.

  • 11

    What Are Key Points In Cost Management By Which People-In-Charge Must Focus Their Keen Eyes On?

    Inventories, Variances, Food Cost

  • 12

    The Type Of Inventory Administered On The First 15 Days Of The Month To Keep Track Of The Variances.

    Mid-Month Inventory

  • 13

    The Supervision Of Stocks Movement From Ordering Of Raw Materials, Tracking Of Stock Level To Production Area As It Reaches The Point Of Sale.

    Inventory Management System

  • 14

    It Is The Difference Between The Actual Food Consumption And The Given Generated Sales.

    Variance

  • 15

    What Would Be The Result In Variance When Actual Food Consumption Is Higher Than The Actual Generated Food Sales?

    Positive

  • 16

    What Would Be The Result In Variance When Actual Food Consumption Is Less Than The Actual Generated Food Sales?

    Negative

  • 17

    One of the causes of positive variance is:

    Pilferage

  • 18

    Refers to a condition in the organization wherein employees conduct themselves in accordance with the organization’s rules and standards of acceptable behavior.

    Descipline

  • 19

    Any act or omission, which deviates from the company’s standards of behavior resulting to breach of company’s trust and confidence is deemed unacceptable

    Unacceptable Behaviour

  • 20

    Applied as the penalty if the employee is found to be guilty of the offense to provide ample time for thorough investigation.

    Preventive Suspension

  • 21

    This means that the employee found to have violated the company’s rules, regulations and is given two written notices and sufficient opportunity to explain his/her side.

    Due Process

  • 22

    This Document Is Also Called “SHOW CAUSE LETTER”.

    Charge Sheet

  • 23

    Indicated In This Document The Corrective Action That Accused Is Proven Guilty.

    Decision Sheet

  • 24

    Assumed As A Result Of Deviation From Standards Or Expected Behavior Of Chowking From Its Employees.

    Corrective Action

  • 25

    An Indication That Due Process Was Not Observed.

    Illegal Dismissal

  • 26

    Is Personal Improvement Plan (PIP) part of the corrective action that should be served to the erring employee?

    Yes

  • 27

    If An Employee Served The Corrective Action Already (E.G. 15 Days Disciplinary Leave), Will He Still Be Required To Pay Actual Amount Of Cash Losses And /Or Property Damages?

    Yes

  • 28

    Choose The Three (3) Objectives Of Inventory Management By Choosing The Letter From The Choices Below.

    Standard FCPC Achievement, Gold Standard Products, Stocks Availability