SELECTION COMMITTEE
QUESTIONS
Manual Operations
Facility:
Do you intend to serve breakfast and/or lunch specials? If so, please describe the process you will use to determine what to offer.
What are your obligations to the Contracting Agency? And, what are the Contracting Agency’s obligations to you?
What do you do to provide safety and preventive accident procedures for your customers and employees?
What, if anything, would you do differently if you were the manager of this facility?
Financial:
How do you determine what prices to charge for products? How do you handle product price increases?
Please explain your inventory control procedures.
A customer informs you that he/she was shorted by your cashier – How do you handle it?
Please explain your refund policy for customers.
Would you please describe your plan for maintaining your facility in a clean and sanitary manner.
Sanitation and Food Safety:
If you have an active pest infestation in your facility what steps are essential for proper control of the infestation?
What do you do to provide safety and preventive accident procedures for your customers and employees?
What actions do you take if there is an accident or injury in your facility?
A customer informs you that he got sick from an item purchased from your facility. How do you respond?
Supervision and Training:
How would you handle a customer complaint regarding the action of one of your employees?
What type of training will you provide your staff to ensure they use proper food handling procedures?
What methods do you use (or would you use) for controlling employee work activities?
How do you handle pilferage by an employee?
Please describe your procedures for hiring an employee.
What is your policy regarding employees’ attire while working in the facility.
General Business:
How do you solicit customer input with regard to your facility?
In your opinion what factors are necessary for success in the food service industry?
How do you ensure quality products are prepared/served?
What sales promotions do you intend to implement in this facility?
How do you handle pilferage by customers?
Rev.