ASSISTANT PRODUCE MANAGER-with 100% verified solutions 2024-2025-tutor verified.docx, Exams of Advanced Education

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ASSISTANT PRODUCE MANAGER-with 100%

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What is Mission? To be the premier quality food retailer in the world. What is Masc? Minimal Acceptable Shelf Condition What is AR? Automatic Replenishment What are 5 Core Values? -Passionate focus on customer value -Intolerant of waste -Dedicated to the dignity, value & employment security of associates -Devoted to highest standards of stewardship of stockholders -Responsible citizens of our community What is Formula? Masc + Forecast - Quality in Add = Production What is Danger Zone? 40-140 degrees What is produce refrigerator temperature 34-40 degree or cooler

change the flower water every 2 days cutting gloves damage throw away origin countries 50% what is name of bacteria for melons salmonella what is the water temperature for Wash & Rinse 110 degree what is the water temperature for sanitize 75 degree how many nutritions are in produce 40 - 20 fruit & 20 vegetables Q-San Test Strips 1 1/2 - 2 inches for 10 seconds GTIN Global Trade Item Number

SKU

stock keeping unit PLU price (or product) look up 4-5 digit numbers Parfait yogurt temperature 37 degree thermometers keep it in cup of ice slush and temperature exactly 31.8 - 32.2 degree what is the importance of crisping keeps items fresh and look appealing hydrates product to restore life and vitality how long hydrate soak in water 5 mins how long to keep hydrate in refrigerator after soaked 2 hours what is the water temperature for hydrate 99 degree what is COOL? Country of Origin Labeling

what is Spoilage it is damage to the edible quality of food caused by microorganisms why is spoilage very important? providing premier products and services means ensuring our products are of the best quality. Spoiled food affects your department in several ways, including profit loss and unsatisfied customers. it is also classified as shrink what are 5 things that has foodborne illnesses (SS) -bacteria -viruses -infections -intoxication -pathogens Merchandising Ad Planner (MAP) it contains several documents to help you plan your store's promotional planning why is Filing System 53 weeks important the produce department must keep a 53 week filling system. you'll use document in the filing system to make business decisions, research, or

record important files and ensure that the proper retention schedule is followed what is PASS Pull, Aim, Squeeze, Sweep what is selling event? it is when a department promotes a particular product to -increase sales -generate ideas for customers who aren't sure what they'll buy -expose customers to new items they might not otherwise try or -promote a particular product why is selling event important? it designed to generate long-term sales increases through sharing knowledge and providing of our products to customers what is dynamic selling providing our customers with premier customer services means ensuring that they leave Publix feeling valued and wanting return. Dynamic selling helps you discover your customers' needs and make recommendations that will leave them feeling like a hero at home

what is chucked fruit size and shape 1.25" and cube why is specialties important produce specialties provide our customers with convenient, quality produce. Follow the product recipes and only use the freshest vegetables and ripest quality fruits available when you prepare your produce specialties product line. how much inch of melon wedges 3/4 - 1" why is signage important signs are effective merchandising tools because they convey important information to customers and help generate sales. you're responsible for ensuring the produce department meets Publix's signage guidelines. why is pricing integrity important correct pricing is an important part of our business. it ensures we maintain our customers' confidence in our integrity and helps to ensure we are receiving full retail value for the products we sell. why is promotional ads important these are an important part of our business at Publix because they draw customers into our stores. Publix excepts sales lifts from ads. Items placed in the sale ad are carefully chosen by category managers at corporate

based on seasonality, event, and holidays. Ad items are selected to maximize your sales opportunities. when customers come to your department to purchase a sale item, it's very important that you have the item in stock so you're not disappointing your customers or losing a sales opportunity. why is quality important customers choose the Publix produce department in part because of our reputation for quality products. quality control is important in the produce department because high-quality products -are a differentiating factor for Publix -help drive our mission to be the premier food retailer in the world and -reduce potential food safety issues why is special orders important these are a unique diffentiator between Publix and our competition. as the name suggests, special orders are indeed special to customers, and provide an opportunity to delight a customer when handled properly or to lose a customer who is disappointed. if we fail to deliver premier quality products and service, we have the potential to ruin a special occasion for a customer. that is why every special order, down to the smallest or simplest order, must be handled correctly. why is customer relations important our customers are the reason we're in business. that is why we strive for positive customer relations and to exceed our customers' expectations. you should consistently provide outstanding customer service because it -drives our mission to be the premier quality food retailer in the world -increase customer loyalty and -drives sales

why is managing inventory important it is important to maintain accurate quality on hand (QOH) so you can place orders that your customers' needs while keeping shrink to minimum. maintaining an accurate QOH also helps you prepare for physical inventories. you're responsible for maintaining an accurate QOH for your department. why is forecasting important properly forecasting for production increases your department's profitability by reducing out-of-dates and lost sales opportunities. you are responsible for using forecasting tools to ensure your department's profitability why is production important it is our responsibility to ensure your department is as efficient and profitable as possible. that's why effective and precise production is important. over-production can result in wasted payroll and wasted product, resulting in unnecessary shrink. under-production can result in lost sales opportunities. your job is to find the right level of production for your store. why is ShrinkSmart important known and unknown losses in the produce department are known as shrink. these losses are paid out of the store profits. our goal is to manage our inventory to reduce losses by managing the processes that lead to shrink. it is also important to adjust out any known shrink What is CALM Stay cool, apologize for the problem, listen with empathy, make it right

What is MSDS Material Safety Data Sheet What is hand hygiene? one of the easiest ways to spread microorganisms (including bacteria and viruses) is by hand contact. you must keep your hands and arms clean at all times what are 4 Ps in operational excellence roducts, processes, planning, and people what is the dynamics of the "glad to be here" debrief -respect -humility -honestly -accountabilty what is chain track adjust inventory for the items on the adjustment what is authorized associate determines which inventory needs to be adjusted

what are 4 steps of legendary customer services -greeting (10 ft and 10 sec) -observation skills to engage customer -create customer happily ever after -thank customer and invite them back what is TEAM Together Everyone Achieves More what is bacteria single celled organisms responsible for food decay and many plant/animals disease what is virus smaller than bacteria and require living host to multiply what is infections result from ingestion of toxins (poison) left behind by certain pathogenic bacteria as they multiply in food what are the big 5 associate illness

-salmonella -shigellosis -shiga toxin producing escherichia coli inaction -hep A -norovirus what is FIFO First in, First out. it's a system to ensure old product is used before new product. what is the frequency of grading department -before opening -throughout the day -before closing what is the store inventory management (SIM) include all processes that occur which impact an item's balance -invoices -performing adjustment -transfer product -counts what is P. I-30: Reason Code maintenance issues which is handling/reporting

critical - problem that must be corrected within business day noncritical - problem not requiring immediate attention what is family grouping process of merchandising all similar items together on sales floor Having an item out of stock is a good example of what form of waste wasted opportunity which of the following items must accompany a display Publix Price Scan what is cut item an items ordered but not received due to warehouse or supplier shortages what is the proper way to handle out-of-date merchandise pull from shelf and retain for credit as a manager, where would you access an associate's actual time record during the current shift time clock

online easy order -checked everyday online -available for product to be produced on time -available product -confirming customer order what is signage to help communicate our product to customers what is record management important for document of Publix operations/transactions/associates must protect all private info. what is safety data sheet (SDS) provide info on chemicals/substances/ingredients/risks/any health hazard how much inch/feet of product and storage 4 inches rule 6 inches rule 12ft from ground 18 inches from fire sprinkler what is shelf tags for

-gluten free -wic (women, infant, children assistance program) -Leaf (made with artificial preserves) -FSA (can be purchased using funds) cantaloupe and honeydew 10 inch knife / scoop than chuck pineapple 6 inch knife than slices and chucks watermelon 10 inch knife than 1/4 and wedges and chucks Video portion best choose answer that represents -customers always right -apology -solutions/make things right what is retail supply chain reports helps to determine which metrics to focus on first to help you keep you SIM (store inventory management) inventory in balance and shelves stocked for customers

Apron simple meals concept provides solutions to help customers simplify the meal process. eliminates times/effort usually associated with meal prepare. what is apron motto "Bring your family back to the table" what is PIM product info management system what is PET produce equipment tables what is bulk food sold individually or by weight that are not packaged together what is business reasoning ability to read and interpret written materials (tables/graphs) in order to make effective decisions. (add/subtract/multiply/divide) what is managerial reasoning

ability to identify and understand department issues or problems involving Publix associate/customers and effectively resolve issue through communication and proper corse of action gross profit report monthly report used to help control/minimize markdowns available on MY REPORTS 2nd Tuesday every month markdowns that impact gross profit -cashier did not enter code -corp markdown -deactivated -deauthorized -in store special -N/A or other -publix promise -rain checks what is adjustment transaction that lets you update an items inventory balance for items entering or leaving the store that are not part of another transaction reason code code assigned to an adjustment that determines how it will affect the inventory (inc. or dec.)

what is restoring / reworking products -pull products needing restore/rework and place them in banana boxes or gray lugs -rework/restore items by 10am than assess department throughout the day -store these items in processing area or cooler -don't display smaller sized products with larger bulk products what is restoring return fresh products to high quality state what is reworking remove poor quality items and repackage remaining good quality product what is ancillary use (to repurpose lesser quality products for different use) -separate ancillary products when grading -store in cooler -use the quickly as possible -remove defects / only use high quality parts -never use poor quality products for ancillary purposes