Category: Business/Financial Management>>Business Documents

Problem Description:

I currently own a 100 square meter house

In the community where I live

It is currently idle

After consultation with my family, I plan to open a supermarket

But Since I have never engaged in this kind of work before

I would like to hear the opinions of friends who are engaged in this kind of work

If you can give a detailed plan and process for management operations

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20 points will be added again

Analysis:

Supermarket variety number management issues:

1. Determine the number of varieties

1. At the beginning of the store opening, each purchasing manager of the purchasing department determines the categories of sales in the store and the number of business items in each subcategory and the specific business items based on the given floor plan, and prepares the store's "Details of the Number of Business Items" surface". The detailed list should be submitted to the Operations Department for filing;

2. The "Detailed List of Business Items" and the specific business items will be reviewed within three months after the new store is opened. The review meeting will be attended by the operations department, purchasing department, store manager, and store merchandise department manager, and will be revised based on the resolutions of the seminar. The revised detailed list should also be submitted to the operations department for filing;

3. The above After the detailed list is determined, the purchasing manager should determine the items and lock the activation flags of all items;

2. Adjustment of the number of items

The adjustment of the number of items in the store is as follows The process proceeds:

1. Adjustment of the total number of items in the store. In principle, the total number of items in a store should remain stable, and the number of items can be adjusted under the following circumstances:

A. There are major changes in the store's circulation;

B. The store's flow The major categories of business categories undergo major changes in response to competition and changes in business ideas.

When the above circumstances change, the number of products in the store will be determined according to the method in Article 1.

2. Adjustment of the number of items in each category:

The adjustment of the number of items in each category must be based on maintaining the total balance of the number of items. The authority to approve the adjustment of the number of items is determined according to the following principles:

A. The adjustment of the number of items between small categories and the adjustment of the number of items between intermediate categories for which the same purchasing manager is responsible shall be proposed by the purchasing manager. , reviewed by the purchasing supervisor and approved by the director of the purchasing department;

B. Adjustments in the number of items between intermediate categories that are not the responsibility of the same purchasing manager and adjustments between major categories within the same department shall be proposed by the purchasing supervisor and approved by the purchasing department Long review and approval by the Procurement Minister.

Service standards and requirements for employees of the Operation Department

Three-meter smile, warm service: When a customer comes to the area, the person in charge of the area must take the initiative to greet him and greet him politely with a smile. Greet customers and provide required services enthusiastically and patiently. While doing these tasks, you must meet the following requirements:

1. Always smile and speak politely. Regardless of whether the customer buys or not, you must patiently answer any questions raised by the customer and respond to the customer's questions. The requirements should be met as much as possible without violating the store's principles and not harming the interests of the store.

2. When introducing products, be realistic: correctly introduce the advantages, disadvantages and functions of the products; each employee must be familiar with the products in the region and correctly master the technical data and technologies of the products.

3. After the customer confirms the purchase of the product, the customer should take the initiative to provide trial service to the customer, and actively introduce methods, precautions, procedures, etc. to the customer during the trial process.

4. If a customer makes some unreasonable demands, he or she should patiently explain it to the customer in accordance with the store's regulations. If communication is not smooth, one must contact the department supervisor or manager on duty in a timely manner to obtain the request from the supervisor or manager. help; arguments and noisy behavior with customers are never allowed.

5. While serving customers: Don't forget to say more polite words such as "Welcome, please go away, you're welcome, this is what I should do".

6. If the customer needs special services, such as delivery service.

It must be handled properly in accordance with the store's regulations, and do not make promises to customers casually. If a customer requires door-to-door installation and adjustment, he or she should report it to the supervisor or manager or fill it out in the "Customer Service Registration Book."

7. When on duty, you should carry a walkie-talkie with you, answer calls when called, and be polite. If the content is not convenient to talk on the walkie-talkie, you should communicate by phone.

8. When you hear the phone ringing, you should answer it as soon as possible, no more than three times in principle, and you should take the initiative to say "I'm sorry". Before talking, you should first say "Good morning, Electrical Department" or "You OK, electrical department, I’m ⅹⅹⅹ. “It’s best to tell them your name.

9. For customers who do not have a customer card, we should try our best to persuade them to apply for a customer card at the customer reception desk.

Management requirements for supermarket replenishment

The floor mainly checks whether replenishment complies with the following principles:

(1). Replenish when the quantity of goods is insufficient or out of stock. When replenishing goods, the goods must be arranged neatly

(2). The order of the replenishment area: end rack and stack shelf

(3) The order of replenishment items : Promotional items, main items, general items

(4). First in, first out

(5). Do not block the aisles and do not hinder customers from shopping

(6). Do not change the arrangement at will when replenishing goods

(7). When replenishing goods, the number of pallets in the same channel cannot exceed three at the same time, and they must be placed on the same side< /p>

(8). After the replenishment is completed, the channels must be cleaned first, excess inventory must be returned to the storage area, and garbage must be sent to the designated location

Management requirements for filling in supermarket price tags:

1 The company's price tag usage specifications are implemented in accordance with the "xxx Price Management Regulations".

2 Short-term promotional discounts: If the promotional discount period is within two days, the "actual price" price tag does not need to be replaced during the promotion period, but a notice board should be used in a prominent position in the shopping mall or counter to indicate the reason, range and price of the discount. The discount rate and discount period should be restored to the original status immediately after the period.

3. All sales methods such as site-wide discounts, site-wide discounts or extra-price gifts must use clear price tags (yellow).

4 Limited time sale: If the limited time sale time is limited to 4 hours, the "actual price" price tag (blue-green) does not need to be replaced during the limited time sale, but a yellow price tag (tag) must be made and inserted into the original " Below the "actual price" price label, the yellow price label should indicate the reason for the price reduction, the price reduction range or discount rate, and the time limit of the limited-time sale. After the time limit has expired, the price of the item shall immediately return to its original value.

5 Filling in the price tag

a) Product number: If there is a product number, the product number and the product internal code should be filled in at the same time; if there is no product number, the product computer code (internal code) should be filled in;

b) Place of origin: The administrative region where the product production factory is located should be indicated (×× country/×× region, for municipalities directly under the central government such as Beijing, Tianjin, Shanghai, and Chongqing, it can be marked directly); the company’s custom-made and supervised products should be marked Mark the "place of origin"; imported goods should be marked with the name of the country to which they belong; imported goods assembled from components should be marked with the word "assembly" in addition to the location of the assembly enterprise;

c) Product name: The full name of the product should be marked ( Including product quality and ingredients);

d) Brand name: refers to the brand name of the product;

e) Specifications: fill in the specifications indicated on the product in detail. Where measurement units are involved, use Legal unit of measurement;

f) Unit price: Fill in the price approved by the pricing sheet, and always use a computer to print the price tag;

g) Unit of measurement: It should be written in accordance with the legal unit of measurement and standardized writing Mark;

h) Price verification stamp: After filling in the price tag, the price verification stamp will be stamped by *** price clerk after detailed verification. The price verification stamp is stamped with red ink.

6 The company's products must implement a clearly marked pricing system. The company must implement a clearly marked pricing system. The price tags must be complete, accurate, legible, and the labels must be aligned, one label for each product, and the labels must be eye-catching to prevent price changes. It should be replaced in time.

7 Do not sell goods above the listed price.

8 Indicators such as product quality and ingredients should be as specific as possible.

9 All product prices use *** numbers to indicate the RMB amount.

10 Products produced under OEM supervision should be marked with the words "Original brand supervision" after the place of production

Price strategies for commodities with different market shares:

Generally speaking , market share is divided into five stages, and the price strategies of these five stages should be different:

Market share of more than 74%: This stage is an exclusive state, and pricing should be absolute Adopt the strategy of small profits but quick turnover in order to accelerate the turnover of goods and generate profits.

42% - 74% market share: This stage is an oligopoly state, so the unit profit cannot be too much, and the strategy of small profits but quick turnover should still be adopted.

26% - 42% market share: This stage is a decentralized state. There is usually fierce competition in the market. Suppliers are willing to trade with retailers at more favorable prices or other incentives. Unit profits More assured.

11% - 26% market share: This stage is the influence state. To survive in the market, you should have at least this market share. Prices of commodities with such market share are naturally more elastic than those in a dispersed state. Supermarket purchasers should make more use of the advantages of bulk purchasing to obtain better prices and create reasonable profits.

7% - 11% market share: This stage is the existence state, that is, the value of the supplier's existence is recognized by the industry, but it is difficult for the supplier to make a profit.

Even so, we should also take advantage of its weaknesses and spend more time negotiating with suppliers to get the best price on discounts, advertising or promotional fees, and distribution fees.

The department supervisor on duty will carry out department inspection management work on behalf of the manager (deputy) manager

Inspect the entire department to understand the following situations and take appropriate actions immediately:

1. Whether store staff (including resident staff) stay in restaurants, locker rooms, basements and other non-work places for long periods of time.

2. Whether the aisles of the store are clear; 3. Whether cartons, empty pallets, and garbage are cleared.

4. Whether each department sends personnel to stay in the store during meal times.

5. Recycle “orphans” at any time and supervise the recycling of various departments.

6. Whether the promotional products are displayed neatly, cleanly and fully on the end-shelf,

7. Whether the POP is correct and positioned.

8. Operation equipment 9. Is the operation safe? 10. Understand the status of regular maintenance.

11. Are the store staff serious about their work? 12. Are the disciplines good?

13. Handling of abnormal situations.

14. Check preparations before opening the store\

15. Work:

1. Human resources support scheduling and actions within the department

2. Dispose of emergency situations and notify the manager (deputy) immediately

3. Before the end of business, check whether the machinery and equipment are positioned, whether the forklift is positioned for charging, and whether the power of office computers and other related equipment is turned off.

4. Fill in the work handover book