Frutas y Vegetales - Introducción al Departamento Empleada de supermercado sosteniendo una caja de manzanas. Como parte integral del equipo de la tienda, los asociados del departamento de frutas y vegetales deben conocer los procedimientos adecuados para una amplia gama de situaciones y temas. Deben identificar, almacenar, rotar y mercadear adecuadamente los productos, además de brindar un estelar servicio al cliente. Es vital que desarrolles tus destrezas y conocimientos en todas estas áreas para que puedas contribuir y mejorar la imagen de la tienda, las operaciones diarias y servir mejor a tus clientes. Este curso tiene los siguientes objetivos: Identificar las responsabilidades de un asociado de frutas y vegetales. Reconocer los cuatro pasos básicos de servicio al cliente. Course Duration: 10m Frutas y Vegetales - Introducción al Departamento Empleada de supermercado sosteniendo una caja de manzanas. Como parte integral del equipo de la tienda, los asociados del departamento de frutas y vegetales deben conocer los procedimientos adecuados para una amplia gama de situaciones y temas. Deben identificar, almacenar, rotar y mercadear adecuadamente los productos, además de brindar un estelar servicio al cliente. Es vital que desarrolles tus destrezas y conocimientos en todas estas áreas para que puedas contribuir y mejorar la imagen de la tienda, las operaciones diarias y servir mejor a tus clientes. Este curso tiene los siguientes objetivos: Identificar las responsabilidades de un asociado de frutas y vegetales. Reconocer los cuatro [...]

Meat - Shelf-life Illustration of a counter/meat display. Understanding the aspects of meat’s shelf life can help you reduce product waste while increasing overall revenue in your meat department. It is critical to store, package, and rotate meat products properly in order to prevent bacteria growth and ensure customer safety.  This course has the following objectives: Describe shelf-life factors in the meat department. Identify characteristics of meat color. Define the meaning of shelf-life, case life and product dates. Course Duration: 14m Meat - Shelf-life Illustration of a counter/meat display. Understanding the aspects of meat’s shelf life can help you reduce product waste while increasing overall revenue in your meat department. It is critical to store, package, and rotate meat products properly in order to prevent bacteria growth and ensure customer safety.  This course has the following objectives: Describe shelf-life factors in the meat department. Identify characteristics of meat color. Define the meaning of shelf-life, case life and product dates. Course Duration: 14m

Floral - Flower Care Flower clerk holding a tray of plants. As a flower clerk, it is essential that you understand the basic handling procedures for fresh cut flowers. Specifically, you should improve your handling of the floral products that represent your department’s most significant portion of sales. Namely: roses, bouquets, and potted blooming flowers. This course has the following objectives: List the watering and feeding requirements of cut floral products. List the hydrating and conditioning requirements of cut floral products. List how to sustain and save floral products at the store and consumer's home. Course Duration: 16m Floral - Flower Care Flower clerk holding a tray of plants. As a flower clerk, it is essential that you understand the basic handling procedures for fresh cut flowers. Specifically, you should improve your handling of the floral products that represent your department’s most significant portion of sales. Namely: roses, bouquets, and potted blooming flowers. This course has the following objectives: List the watering and feeding requirements of cut floral products. List the hydrating and conditioning requirements of cut floral products. List how to sustain and save floral products at the store and consumer's home. Course Duration: 16m

Floral - Sales and the Customer Young florist with fresh red tulips in the shop. As a floral clerk, it is imperative that you properly care for and handle the flowers and bouquets in the floral department. You should develop the skills necessary to contribute to your store's overall sales and meet the expectations of your consumers. This course has the following objectives: Identify the characteristics of consumers who purchase floral products. Identify why consumers buy floral products and what types they purchase. List factors that can influence consumer purchases of floral items. Course Duration: 16m Floral - Sales and the Customer Young florist with fresh red tulips in the shop. As a floral clerk, it is imperative that you properly care for and handle the flowers and bouquets in the floral department. You should develop the skills necessary to contribute to your store's overall sales and meet the expectations of your consumers. This course has the following objectives: Identify the characteristics of consumers who purchase floral products. Identify why consumers buy floral products and what types they purchase. List factors that can influence consumer purchases of floral items. Course Duration: 16m

Meat - Sanitation and Cleaning Illustration of man cleaning meat station. Food retailers play an important role in public health protection. Stores must keep their departments clean and hygienic in order to protect the health of both customers and employees. Following proper cleaning and sanitizing procedures in the meat department results in a healthy, clean environment, which enhances a retailer's reputation, adds to increased revenue, and increases customer satisfaction. This course has the following objectives: Explain the importance of cleaning and sanitizing the meat department Describe general meat department cleaning and sanitizing guidelines List common steps in the meat department basic cleaning and sanitizing process Define food-contact surfaces and non-food-contact surfaces Course Duration: 20m Meat - Sanitation and Cleaning Illustration of man cleaning meat station. Food retailers play an important role in public health protection. Stores must keep their departments clean and hygienic in order to protect the health of both customers and employees. Following proper cleaning and sanitizing procedures in the meat department results in a healthy, clean environment, which enhances a retailer's reputation, adds to increased revenue, and increases customer satisfaction. This course has the following objectives: Explain the importance of cleaning and sanitizing the meat department Describe general meat department cleaning and sanitizing guidelines List common steps in the meat department basic cleaning and sanitizing process Define food-contact surfaces and non-food-contact surfaces Course Duration: 20m