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Question 1 of 21

1. Question
Merchandising refers to the following:
- The whole store looks great all the time
- The product displays look great all day and are checked before every day part
- The product displays look great all day and are checked all day
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Question 2 of 21

2. Question
The 5th merchandising principle is a check to see that the other 4 merchandising principles are in place. True or False?
- True
- False
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Question 3 of 21

3. Question
The elements of a display that must be clean are as follows:
- Glass, shelves and trays with no crumbs present
- Glass, floor and trays
- Every single part of the display must be clean including the underside.
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Question 4 of 21

4. Question
Only display lights need to be checked every day and replaced if not working. True or False?
- True
- False
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Question 5 of 21

5. Question
“Customers eat with their eyes” means the following:
- People often buy more than what they can eat
- Customers buy from full displays where the description and price of the product is clearly understood.
- Both of the above
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Question 6 of 21

6. Question
“Pile them high and watch them fly” means the following:
- The higher the pile of the product the easier it is for the customer to see and purchase.
- Full shelves sell more products
- Neither of the above
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Question 7 of 21

7. Question
The purpose of the ‘walk it’ merchandising-principle is as follows:
- Be the customer
- Check that the bakery is looking its best
- Both of the above
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Question 8 of 21

8. Question
Pies must always be a golden yellow colour. True or False?
- True
- False
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Question 9 of 21

9. Question
What is the minimum number of pies that should be displayed (per variant)?
- 1
- 2
- 3
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Question 10 of 21

10. Question
Every variant of pie should have its own label that shows the following:
- Product description only
- Product description and price
- Product description and weight
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Question 11 of 21

11. Question
The most expensive pies should be placed:
- Anywhere that you can display lots of them
- On the 2nd shelf only
- On the top shelf
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Question 12 of 21

12. Question
Classic and promotional pies should be displayed:
- On the top shelf
- On the top shelf and shelf 2
- On the shelves below the top shelf
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Question 13 of 21

13. Question
Food products must be displayed in ceramic dishes that are:
- White and the same shape
- The same shape and the same colour
- Black and the same shape
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Question 14 of 21

14. Question
A well displayed food display is regarded as having:
- At least 2 of each product available in the display
- More than 50% of a meal in each dish
- Either/ both of the above are acceptable
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Question 15 of 21

15. Question
When russian sausages are displayed in a food display the following standard must be applied:
- There must be 3 variants of russians sausages available and a minimum of 2 of each
- There must be 2 variants of russians sausages available and a minimum of 3 of each
- The russians must just be golden brown in colour
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Question 16 of 21

16. Question
Shelf 2 of a food display should contain only the following:
- Chicken only
- Chicken and traditional bakery items
- Chicken and meals
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Question 17 of 21

17. Question
Meals in a food display should always be displayed:
- On the top shelf
- On the lower shelves
- On the front of any shelf in the food display
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Question 18 of 21

18. Question
What is the minimum number of variants of breads that should be available at any time?
- 2
- 3
- 4
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Question 19 of 21

19. Question
What is the minimum number of bread loaves that should be available (per variant) at any time?
- 2
- 3
- 5
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Question 20 of 21

20. Question
The bread rolls should be merchandised above the bread. True or False?
- True
- False
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Question 21 of 21

21. Question
What is the minimum number of variants of bread rolls that should be available at any time?
- 2
- 3
- 4
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