This retail service course follows our host through his day as he travels to a clothing store, a sporting goods store, a stereo store, a flower shop and a hardware store. During his journey he also has telephone service experiences with his doctor and with the cable company. Both good and bad examples of retail customer service are presented as our host proceeds through his day. This course has 4 parts. PART ONE Making Your Customers Feel Welcome Think of each customer as an invited guest Personally welcome each visitor to your store Use a simple and natural greeting Treat the customer like YOU would like to be treated PART TWO Giving Your Undivided Attention Make people feel important – like they matter to you! Stop what you’re doing and help the customer Nothing is more important than focusing on a customer PART THREE Going the Extra Mile “Is there anything else I can do?” Follow through on all your promises Find out what you can REALLY do to help the customer PART FOUR Showing You Appreciate Your Customer’s Business Say, “Thank you!” Encourage your customers to tell their friends about you Invite the customer back to the store
In this 10 minute interactive video module we will show you why customer service is fundamental in providing the best experience for your customers. In this video module we explain ways to ensure top level service is provided and tips and techniques for doing so. Use this targetted video module as a great upskilling tool or ongoing refreshers whenever and wherever they are needed.
In this short 1 minute video you will learn the three step approach to calming upset customers.
The main objective of this session is to make sure you know how to keep your establishment clean and sanitary. By the time the session is over, you should be able to understand why cleanliness and sanitation are essential in food service, maintain good personal hygiene, identify the characteristics of a clean and sanitary food service establishment, know what to clean and sanitize and how to do it, and prevent pest infestations. Duration: 27 minutes
The main objective of this session is to make sure that you follow safe temperature guidelines for food. By the time the session is over, you should be able to identify hazards of failing to store, prepare, or serve food at the right temperature, understand the food danger zone and why it is important, know when and how to use a food thermometer, receive and store food safely, cook food to the proper temperature, thaw foods safely, cool and reheat foods properly, and understand the basics of hot and cold holding. Duration: 25 minutes
The main objective of this session is to make sure you know how to store all kinds of food safely. By the time the session is over, you should be able to understand why proper food storage is important, know how to store food safely, and identify safe storage times for refrigerated, frozen, canned, and packaged dry food. Duration: 24 minutes
The main objective of this session is to review what to expect from a food service inspection of your establishment. By the time the session is over, you should be able to understand the purpose of food service inspections, identify different types of inspections, know what inspectors look for, prepare effectively for food service inspections, act appropriately during an inspection, and help ensure a successful outcome without violations. Duration: 27 minutes
As a commercial motor vehicle, or CMV, driver, you have a lot of responsibility. The biggest concern is safety. The federal hours-of-service, or HOS, rules were developed to reduce the likelihood of driver fatigue, fatigue-related crashes, and health effects of driving long hours. Although crash rates have been falling, thousands of people are still injured and killed in truck crashes each year, including hundreds of truck drivers. HOS rules put limits on when and how long you may drive, with the goal that these limits will help ensure that you stay awake and alert while driving and also help protect your health and safety. This course will review the requirements of the federal HOS rules and explain how they affect your job. Duration: 39 minutes
This course will take approximately 23 minutes to complete. The objective of this online training course is to prepare supervisors to train and encourage their employees to provide the highest level of service to all customers. At the end of this training session supervisors will understand what customers expect from their employees, be able to create a customer-oriented focus in their department, and train employees to deal effectively with customers’ problems, and improve overall customer satisfaction.