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A comprehensive overview of the publix deli knowledge exam solution, covering the company's mission, customer types, value commitments, and deli-specific roles and processes. It delves into the publix guarantee, customer service strategies, the team approach, the 5s process for inventory organization, storage guidelines, product quality maintenance, and the solo (store on-line ordering) system. The document aims to equip publix deli associates with the knowledge and skills necessary to excel in their roles, provide premier customer service, and contribute to the company's success as the premier quality food retailer. With detailed explanations of key concepts and procedures, this document serves as a comprehensive study guide and reference for publix deli employees.
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Publix Mission - Our Mission at Publix is to be the premier quality food retailer in the world. 5 Mission Commitments - Focus on Customer Value; Intolerance of Waste; Dedication to dignity, value, and employment security; devotion to stewardship of stockholders; involvement as citizens in the community. Two Types of Customers - Internal and External Internal Customer - other associates, vendors, suppliers, drivers, and store management External Customer - customers that shop in the store: exceed the expectations prompt service, freshest product, education of customers. Customer Value - always look to add value to the role you play, carefully order and handle product to prevent out of stock product and ensure product quality Intolerance of Waste - job efficiency, controlling supply usage, preventing damages, awareness and report losses or theft, recycling Dedicated to the Dignity, Value, and Employment Security of our associates - enhancing your role, adding your value and achieving tasks quickly and efficiently and correctly adds to the security of employment Devotion to Stewardship of Stockholders - following the standards and policies maximizing your sales and profit Involved as Responsible Citizens in our Communities - support community they are neighbors Publix Guarantee - the promise and guarantee to provide premier customer service and quality products to our customers The Publix Guarantee - " We will never knowingly disappoint you. If for any reason your purchase does not give you complete satisfaction, the full purchase price will be cheerfully refunded immediately upon request." Our Strategy from Customers stand point - causing customers to say "I always shop at my Publix" by providing premier service from friendly knowledgeable associates;
convenient, clean, pleasant, and excitable shopping experience; variety of in stock product at competitive prices Deli Team Focus Statement - Providing premier service by understanding and exceeding needs, communicating the importance of training, create food safe work environment, becoming the premier quality deli retailer T.E.A.M - Together Everyone Achieves More Roles in the Deli - Deli Manager, Assistant Deli Manager, Deli Clerk, Deli Utility, Cheese Specialist, Prepared Foods Specialist Role of Manager - Responsible for total operation of deli including associates, production, profitability, and supporting deli RBU initiatives Role of Deli Clerk - assisting customer, maintaining product levels, production and sanitation, maintaining proper balances, operation and safety of equipment, packaging sale products, special orders and trays, cleaning, stocking, and answering phones 5S process - the way to keep inventory organized, creates organization, clean visual and support for the workplace S1 - Sort and Remove - sort through the existing and removing the unnecessary by establishing backstroke Base inventory levels S2 - Shine - using opportunity to clean the workplace S3 - Set Locations and Visual Cues - setting locations for Base Inventory items and creating signage to maintain the correct location S4 - Standardize - integrating set locations. Ordering, stocking, rotating, and receiving determining the necessary amounts needing to be in inventory S5 - Sustain - following up and ensuring organization 4 Inch Rule - 4 inches between the product and the walls, allows circulation 6 Inch Rule - distance between product and the floor or shelf, designed to safeguard from contamination and pests 12 Ft/ 18 Inch Rule - ensuring all store fire sprinklers have space to operate, product must be stored away this distance 3 Ft Rule - storing outside product 3 ft away; leave a 3 ft pathway free of obstruction to all fire exits, alarms, extinguishers, risers, and alarm pull stations
Freshness - within shelf life Quality Packaging - wrapped properly, sealed, and undamaged Proper Labeling - description and priced Product Quality (role) - notice mold, liquids with bubbles, strong odors Product Color - changes in color Slacked Shelf Life - time between when a product was taken from the freezer and given a period of time to gradually thaw SOLO - Store On-Line Ordering system SOLO Step 1 - Review items sale history on hand held terminals SOLO Step 2 - locate order book SOLO Step 3 - check display planning report, and make sure you order additional quantities of the advertised items SOLO Step 4 - take an inventory of appropriate sections, enter back stock into the order book SOLO Step 5 - minus out or subtract from your order the backstock SOLO Step 6 - place order using the terminal DSD - Direct Store Delivery Supply Chain Workbench - computer application that allows you to review replenished items at you store Order Formula - Sales Forecast +/- Local event, exception - Quantity on hand = Order quantity