Features of preparing non-food (food) goods for sale: initial and auxiliary operations. Features of preparing certain groups of goods for sale (food and non-food)
Organization of the trade and technological process for the sale of non-food products.
Moscow Commercial University
Moscow 1995
A characteristic feature of scientific and technological progress at the present stage is its development not only in industry, but also in other sectors of the national economy - agriculture, transport, trade, etc.
The technological process in trade in a broad sense is a set of methods and means for completing production processes in the sphere of circulation, moving goods from points of production to areas of consumption and their sale.
The basic principles of organizing technological processes in non-food stores are:
An integrated approach to developing optimal options for selling goods;
Compliance of the technology with the modern scientific and technical level;
Economic efficiency of the adopted scheme for selling goods;
Maintaining the quality of goods.
In stores selling non-food products, there are three main schemes for the technological sales process.
The first involves receiving goods and delivering them directly from the receiving area to the sales floor for sale. This scheme can be used when using container equipment in the trade and technological process. The use of this technological process diagram necessitates the need to allocate two functional premises for its implementation: for receiving goods and for selling them.
In the second scheme, the technological process consists of three operations: acceptance, storage of goods and their sale.
The most complex is the third technological process scheme, which is used when organizing the sale of goods that require preliminary processing before they are delivered to the sales floor (for example, releasing them from factory packaging, ironing, cleaning, etc.). Its use requires the presence of another functional room for semi-preparing goods for sale. In most cases, non-food stores use all three technological process schemes.
An integral part of any technological process in trade is direct customer service, which is one of its main functions.
The components of the process of selling goods in non-food stores are divided into:
Basic. These include:
a) offer of goods; b) customer consultations; c) operations for the release of goods; d) cash and settlement operations.
Auxiliary. These include: a) acceptance of goods; b) placing and storing them in the warehouse;
c) preparing goods, workplaces and customer service areas for sale;
d) internal transportation of goods.
Acceptance and storage of goods are important stages in the operation of a trading enterprise. Failure to comply with the rules for acceptance of goods or incorrect registration leads to complications in filing claims against the supplier or transport organization for short delivery or delivery of substandard goods.
In conditions of centralized delivery, goods are accepted in stores. It is carried out by financially responsible persons in terms of quantity and quality (heads of departments, sections, commodity experts) on the basis of accompanying documents (invoices, waybills, inventories, packaging labels). If goods arrived without accompanying documents, acceptance is carried out according to an act, in which indicates the actual availability of the goods and notes the absence of documents. Features of the acceptance of individual goods are determined by special delivery conditions, standards, technical conditions, supply contracts, etc.
Acceptance of goods by quantity.
It consists of reconciling the mass, number of places, units of goods actually received with the indicators of invoices, waybills and other accompanying documents.
Non-food products are supplied to the retail chain without containers, in open or closed containers. Acceptance times depend on:
Physical and chemical properties of the product,
The type of container in which the goods were delivered. Products received without containers, in open and damaged containers, are accepted at the time of receipt from the supplier or from the warehouse of a wholesale enterprise, products received in serviceable closed containers are accepted at the time of receipt only by the number of pieces and gross weight, and by net weight and quantity commodity units in each location - no later than 10 days from the date of receipt at the store. In the regions of Extreme
In the North and remote areas, goods are accepted no later than 60 days from the moment they arrive at the recipient’s warehouse.
Special delivery conditions and contracts may provide for selective acceptance by quantity with distribution of inspection results to the entire batch.
If a shortage is detected, the acceptance of goods is suspended, and a representative of the supplier is called in for further acceptance and drawing up a bilateral report. A representative of a local supplier must appear within 24 hours, and a representative of a non-resident supplier - within three days, not counting travel time.
In case of absence of the supplier's representative, acceptance of goods by quantity is carried out:
With the participation of a representative of another industrial enterprise (organization) designated by its manager;
With the participation of a representative of the public of the recipient enterprise, who is appointed by the head of the trade organization. Public representatives are approved by the decision of the local committee of the trader organization;
Acceptance may be unilateral if the supplier's consent is given.
In organizing the acceptance of goods, it is of great importance to pre-establish the time of arrival and the number of goods arriving at the warehouse, which allows timely preparation for acceptance.
Preparatory activities for the acceptance of goods at the warehouse include:
Establishing a place for unloading vehicles as close as possible to the storage room;
Determining the required number of loaders and distributing work between them;
Calculation of the required quantity and types of lifting and transport equipment and preparing them for the arrival of goods;
Determination in advance of storage locations, stack numbers, etc. for goods arriving at the warehouse;
Preparation of documentation related to the registration of acceptance and delivery of goods.
The nature of operations when accepting non-food products depends on the size of the batches of incoming goods and the availability of packaging. Acceptance of goods can be carried out at railway stations and
water marinas, suppliers' warehouses, consignees' warehouses.
Acceptance of goods according to quality.
It is carried out in accordance with the requirements stipulated by standards, technical specifications, as well as accompanying documents (certificates, quality certificates) and, as a rule, through a complete inspection. Selective acceptance is allowed only in cases provided for by standards, technical specifications, conditions agreement. At the same time, containers are accepted by quantity, the complexity of the goods and labeling are checked.
If the supplier of goods is located in the same city as the buyer, then quality acceptance is carried out within 10 days from the date of receipt of the goods, and if the supplier is from out of town - within 20 days.
If a discrepancy is detected in the quality, labeling of incoming products and packaging with the established requirements, the recipient is obliged to ensure that the goods are stored in conditions that prevent further deterioration, and to call a representative of the supplier to participate in the continued acceptance and draw up a report. The deadline for the representative to appear is the same as for the acceptance of goods by quantity.
If the supplier’s representative does not appear, then the quality of the goods is checked by an expert from the Bureau of Commodity Expertise, a representative of the quality inspection, if she is assigned this responsibility. The acceptance results are documented in an act.
Rejected goods are accepted for temporary storage (against a safe receipt) until the supplier decides on their further use.
Certificates of quantitative and qualitative acceptance serve as documents for making claims to the supplier.
From the moment the goods are received until the moment of sale, a certain time passes, during which the goods are stored in the store.
Storage of goods.
In a store environment, storage has some features: - short stay of goods in stores, and therefore faster renewal of inventory;
Relatively small sizes of these reserves. These features determine the conditions for storing goods in the store, the most important of which are:
Creating a reliable storage mode; - rational placement of goods;
Carrying out sanitary and hygienic measures to prevent
deterioration in the quality of goods.
When organizing storage, the main attention should be paid to combating commodity losses. The following types of losses are distinguished:
Natural loss of goods,
Activated goods - broken, scrap, damage to goods. Natural loss (drying, leakage) occurs inevitably under normal conditions of storage and processing of goods due to their physical and chemical properties. For natural loss, certain standards are established for each individual product, which are differentiated by periods of the year and climatic zones. The standards are set as a percentage of retail turnover, regardless of the shelf life of goods in the store. These standards do not apply to piece goods and goods delivered to the store in packaged form.
Unacceptable under normal operating conditions are activated losses resulting from mismanagement of goods storage or careless handling of them. These types of losses are documented by an act drawn up by the store management with the participation of the financially responsible person and a representative of the public. The head of a trade organization, when approving acts for damage, scrap, or damage to goods, determines at whose expense the losses should be written off.
Goods with the maximum degree of readiness for sale must be presented to the sales floor, for which preliminary preparation is carried out in each store.
Preparing goods for sale consists of unpacking, cleaning, picking, and packaging them. ironing, etc. The number of preparatory operations depends on the complexity of the assortment and the degree of factory readiness of the product for sale. In the process of preparation, general and special (specific) operations with goods are performed.
General operations include checking the integrity of the packaging, unpacking from outer containers, checking the labeling of goods, their quality, appearance after storage, sorting, etc. They occur with all goods.
Special operations require special techniques and the proper equipment to prepare for sale. For non-food products, such operations include ironing clothes, assembling and checking complex technical goods, their assembly, adjustment, technical regulation, etc. Carrying out these operations requires not only the availability of regulatory and technical documentation, but also the presence of modern equipment, technically equipped workplaces, etc.
For food products, such operations mainly include packaging, slicing, and packing. The need for these operations is determined by the fact that the goods supplied to retail trade are, for the most part, not sufficiently prepared for sale. Therefore, the production process is forced to continue in the store, although from an economic point of view this is very inefficient both in terms of labor productivity and the consumption of packaging materials, product losses, etc. When packaging, special attention should be paid to the dosage sizes of the packaged goods. As a rule, stores duplicate industrial dosages (for example, flour - 2-3 kg, sugar - 1 kg), although the latter do not take into account the demand of many customers.
When preparing food products for sale, there may be waste, which is divided into liquid and illiquid.
Liquid waste is ham bones, fish heads, sturgeon ridges, oil stripping stuff, etc. Some of them have established standards. When delivered to the store, they are capitalized minus a discount on waste and can be sold at a different price. Others are transferred for processing according to a drawn up act.
Unliquid waste cannot be further processed or sold and is written off according to special standards (paper swabs from poultry, wrapping materials, strings of sausages, etc.).
To prepare goods for sale, separate rooms may be allocated (packing, cutting, cutting, prefabricating, ironing, etc.), the size of which is provided for in SNiP depending on the standard sizes of stores (usually in square meters per 10 m2 of sales floor according to the relevant product group).
Responsibility for the high-quality preparation of goods for sale lies with financially responsible persons (heads of departments or sections, store directors).
Properly prepared goods for sale contribute to:
Reducing the time spent by buyers on purchasing and consuming goods;
Improving the appearance of goods;
Accelerating the sales process and increasing trade turnover;
Reducing losses and reducing distribution costs;
General improvement in the level of trade service culture.
Technology for placing and displaying goods on the sales floor of a store
An important role in organizing the technological process in a store is given to the placement of goods on the sales floor, their display, and the optimal distribution of installation and display areas between individual groups of goods. There are a number of factors and principles to consider when addressing these issues.
Placement factors:
Frequency of demand for individual goods;
Dimensions (dimensions) of goods sold;
Width of intra-group assortment;
Time spent by buyers on inspection and selection of goods;
Psychology of buyers.
The most important factor in allocating sales floor space to accommodate individual product groups is the frequency of their acquisition. The higher it is, the larger the area (installation and exhibition) required for placement. Each store should determine the approximate frequency of purchase of individual goods, taking into account seasonal patterns of demand.
The dimensions (dimensions) of the goods sold also affect the distribution of space. Large products naturally require large areas to display them.
The size of the area for placing individual goods depends on the time spent by customers: the more time it takes to choose, especially complex assortment goods, the larger the area of the sales floor should be to accommodate them.
All groups of goods are assigned permanent places on the sales floor, the buyer gets used to them, which speeds up the sales process.
When selling little-known, new, fashionable, seasonal goods, the most prominent places on the sales floor should be allocated.
When placing, product proximity must be observed.
In multi-storey stores, large and frequently demanded goods are placed on the ground floors. The next ones contain products that require a long time to select.
When placing goods, the psychology of the buyer must certainly be taken into account, who is more prone to impulsive purchases if the main thing is purchased.
Goods are delivered to the sales floor at a time when there is a minimum number of customers in it, so as not to interfere with the sales process. Carts or container equipment are used to move goods.
The efficiency of stores and the quality of customer service largely depend on the rational placement of goods on the sales floor. It allows you to properly plan customer flows, reduce time for selecting goods, and increase store throughput. In addition, the labor costs of store personnel when replenishing inventory in the store's sales area are reduced.
The most important conditions for high quality trade service to customers and efficient work of store employees is the correct placement and skillful display of goods on the sales floor.
Products must be placed and laid out so that customers have free access to them, can quickly navigate the offered assortment, can get the most complete picture of each of the products on display and independently select what they need.
Placement of goods is a system of placing them at a workplace or in a service area according to the most significant characteristics - groups, articles, sizes, styles, price.
Display of goods is the creation of a composition by using and combining the most rational and effective ways of displaying and arranging certain types of goods, taking into account their properties, color, shape, etc. In stores, goods are placed according to product-industry and complex principles.
The product-industry principle consists in placing within departments, sections, workplaces products belonging to the same product group, for example, shoes of all types, clothing, etc.
The integrated principle of product placement consists of selecting on one floor in store departments goods of various groups that are interconnected in demand or satisfy the needs of a certain group of customers: goods for children, for men, for women, for the home, for leisure, etc. The integrated principle of product placement is applied in large stores, to reduce the time buyers spend searching and purchasing goods,
Surveys have shown that in stores where the assortment is grouped by consumer complexes, the turnover per square meter is on average 12% higher, and the time spent by customers choosing goods is 17% less than in stores with sectional divisions.
Small microcomplexes can be formed within large complexes. Thus, the “Recreation Goods” complex may include the following micro-complexes: “Sports and tourism”, “For amateur photographers”, “Music”, “For radio and film lovers”, “For hunters and fishermen”.
Products in complexes can be grouped in three directions:
¦ complex specialization of the repeated assortment of the entire store, resulting in the formation of stores such as: “Goods for children”, “Tourist”, “Photo-film lovers”. Inside such a store, sections are formed according to the product industry principle;
¦ allocation of permanent or temporary complex sections in stores in which most goods are grouped into regular product sections. For example: “Goods for schoolchildren”, “Goods for tourists”, “Christmas decorations”, “Gifts”;
¦ division of the entire store into complex departments such as: “Everything for the home”, “Everything for everyday life”, “Everything for women”.
In these departments, sections are divided according to product and industry principles.
When placing and displaying goods at workplaces, the following rules must be observed:
¦ create the most favorable conditions for buyers to inspect and select goods;
¦ assign to each type of goods a permanent place on the shelf, taking into account the admissibility of product proximity, the interconnectedness of individual goods in demand, etc., which allows the buyer to better navigate the choice of goods, and the seller to quickly find and release the goods;
¦ create a stock of goods at the workplace within the established standards, ensuring their uninterrupted sale during the working day;
¦ locate goods of higher demand closer to the seller. If there are several workplaces for one product group, then goods of frequent demand should be available at all workplaces;
¦ new, little-known products should be placed in the most visible place for buyers.
When placed at the workplace, goods are divided into working, exhibition and reserve stocks depending on their purpose.
Working stock includes goods intended for direct release to customers. In stores with a traditional sales method, working stock goods are laid out at the seller’s workplace: drawers of the counter, work table, wall shelves and cabinets. When trading by sample, the working stock is located in the store's storerooms, where they are prepared for release.
Display stock serves as a means of informing customers about the products available for sale. With the traditional sales method, exhibition stock is placed on counter displays, on the top shelves of wall cabinets and cabinets. Often, exhibition stock is also working stock. When trading by sample, the entire store floor is an exhibition of goods. When trading with an open display and using the self-service method, the exhibition stock is also working.
The reserve stock of goods is used to replenish the working stock. With the traditional sales method, reserve stock is stored at the sellers' workplaces in the lower rows of drawers of counters and wall-mounted equipment, and when trading by samples and using the self-service method, in storerooms adjacent to the sales floor.
You can place goods in self-service stores according to the principle of a triangle, the apex of which is the entrance to the sales area. In this case, goods in frequent demand should be placed at the base of the triangle, that is, a short distance from the entrance. On the right side of the entrance, taking into account the habit of buyers to drive on the right, they place goods whose sales volume they want to increase; on the left, that is, towards the exit, goods of high demand are placed.
In the middle of the triangle are goods of “regular” demand.
When placing goods, it is necessary to keep in mind that, according to the nature of demand, they are divided into three groups:
· the main products for which customers come to the store; missing goods that are purchased along the way with others;
· goods that customers did not intend to buy, but the desire to buy them arises when they visit the store.
The main products are placed in such a way that buyers, having purchased them, have the opportunity to get acquainted with others along the way. Related products are next to the main ones. Products of the third group are located near the entrance, in places of the most intense flow of customers, at cash registers, on retail equipment at the level of the head of the buyer.
In department stores and specialized multi-storey stores, goods with a high frequency of demand, the selection of which does not require much time, as well as large and heavy items, are located on the ground floor, which is the most visited by customers. In accordance with this, on the first floor of the supermarket it is recommended to place consumer complexes “Household Goods”, “Leisure Organization”, and on subsequent floors - “Goods for Children”, “Goods for Women”, “Goods for Men”, “Goods for sewing and knitting."
In single-storey stores, as well as on separate floors of multi-storey stores, goods with a high frequency of demand are placed as close as possible to the back rooms, which makes it possible to reduce inventories on the sales floor.
Related products are placed close to the main products. It is important to take into account the complexity of demand. Microcomplexes in groups of goods with high mutual complexity of consumption are located as close as possible.
Heavy and bulky goods in self-service stores are placed along the route of movement of customers, if possible close to the utility room.
All products are assigned a permanent place on the sales floor, which allows customers and store employees to get used to their location and speed up the buying and selling process. It is advisable to adopt the same layout of goods in all stores of the same type.
Fashionable, seasonal goods, as well as goods that require special sales conditions, should be placed in the most prominent places on the sales floor. When placing goods, it is necessary to comply with the rules of commodity proximity. Thus, chemical goods, pesticides and some other goods must be isolated. Products with strong odors should not be placed near products that easily absorb odors.
When placing rare goods in self-service stores, it should be taken into account that the most successful areas for selecting goods are the areas located on the right side in the direction of travel.
When placing product sections, the following conditions are taken into account:
· parts of the sales floor located near the entrance are the most active indicators of sales of goods per square meter of retail space;
· sections with increased intensity of customer flows are placed so as to evenly use the entire retail space of the store;
· along with the passage between sections along the line with the goods, main aisles are provided so that customers can easily walk through the entire store and get acquainted with all the goods;
· sections with which they want to attract the attention of buyers are placed, as a rule, against the wall or in the corner of the sales floor, since practice shows that the vast majority of buyers first go around the slides installed along the walls along the entire perimeter of the hall, and only then examine all the main slides .
When placing goods, the main role is played by their display on retail equipment. A good display of goods attracts and improves customer orientation, decorates the store, facilitates the work of staff and improves the trading culture.
When organizing a display, it is necessary to organize a mass display of goods, which is achieved by concentrating them in certain places. At the same time, the display area in the store’s sales areas is used to the maximum and inventories in the back rooms are reduced. It is very important to skillfully combine product display with graphic media.
The goods are laid out so that buyers can select them themselves. You cannot use decorative display of goods intended for self-selection, in the form of complex figures, since buyers, fearing to disturb the display, are reluctant to select these goods.
The following methods of displaying goods are used in stores: in bulk, in stacks, in a row, hanging, in stacks and other methods.
Soft and rubber toys, small haberdashery, stationery, household and sporting goods are laid out in bulk. This display method is convenient for both customers and store staff. It does not require large amounts of labor and allows for the most efficient use of the space of commercial equipment. Arrangement in a row or stacking is most effective for fabrics, linen, cultural goods, electrical goods, and dishes. They hang chandeliers, outerwear, knitwear, and ties on the equipment.
Vertical, horizontal and combined methods are used for displaying goods. The vertical method involves placing homogeneous goods on all shelves of the stack vertically. This method is the most convenient, as it allows the buyer to quickly navigate the sales floor and freely select goods.
With the horizontal method, one or another group of goods is placed along the shelves of the equipment, occupying one or two shelves. This method is recommended when demonstrating large and small goods.
Combined display combines vertical and horizontal methods.
Products in which the store is most interested are placed on shelves located in the most convenient areas for the buyer - at a height of 110-160 cm from the floor level. Areas located below 80 cm and above 180 cm from the floor level are considered inconvenient.
Products on commercial equipment are placed in such a way that the display area is fully used, the products occupy all the spaces between the shelves. If any product is missing, the display space designated for it must be occupied by another product.
It is recommended to fill store equipment with goods before opening or before closing the store. Features of placement and display of individual products
Perfume and cosmetic products are placed in rows, subgroups by name. Perfumes and colognes are grouped by name and price. Creams are laid out taking into account their purpose and characteristics. The powder is placed in the same order. Dental care products are shown separately: pastes, powders, elixirs, toothbrushes. Hair care products are placed nearby, then lipstick, mascara, and eyebrow pencils. Toilet soap is laid out in rows according to type, purpose, purpose. Special soap is laid out separately.
Shoes are grouped according to gender and age, the nature of tailoring, fullness, articles and models and are openly laid out in complete pairs on shelves or metal brackets. Rubber and felted shoes are placed separately by type and size. Related products are laid out in rows in cassettes of wall and island cabinets.
The display of shoes should be organized so that the buyer has the opportunity to independently remove from the shelf and try on any pair. On each slide the size and size of the shoes are indicated, not for each pair - the price.
Toys and various games are grouped by materials of manufacture, by age, by pedagogical purpose and are openly laid out on island and wall slides, in wire baskets, on stands, and podiums.
Technical toys, children's games and work tools are placed separately from other toys and shown not only in boxes, but also assembled.
Baby strollers, cars, bicycles, sleds are placed on high platforms-podiums.
Christmas tree decorations are placed in cassettes in bulk; Christmas tree sets are in boxes, electric garlands are laid out on the shelves of island and wall slides.
Dolls and technical toys are placed on island and wall slides. Dolls in boxes with the lids removed are placed on the shelves of cabinets and cabinets in inclined positions, on each shelf there are several pieces of the same article.
Fabrics are placed openly on stands, brackets, islands, tables and counters in such a way as to provide customers with easy access. Fabric samples are grouped by type of fiber (cotton, linen, silk, wool), purpose (dress, suit, coat), nature of finishing (plain-dyed, printed), gender, age and other characteristics and provided with product labels. The label indicates the name of the manufacturer and the article number of the product, the content of the main fibers in the fabric as a percentage, the width of the fabric and the price per 1 m. Pieces of fabric are laid in even stacks and grouped according to the same characteristics; rolls of fabric are laid out on inclined shelves of wall and island slides. Special tables are used for laying heavy fabrics. Fabric samples are hung on special consoles of the slides.
Sewing, knitted, fur goods and hats. Finished clothes (coats, raincoats, suits, trousers, dresses, jumpers, sweaters, etc.) are placed on hangers or on wall and island slides equipped with brackets or holders. Products are grouped by types, models, sizes, heights, gender and age, material of manufacture, styles, colors.
Linen, cotton men's shirts, children's dresses, hosiery, gloves, mittens, scarves, scarves are stacked on shelves or in cassettes of wall and island slides.
Children's knitwear and underwear are grouped by types of products, materials and sizes in a separate order: underwear for boys, underwear for girls, underwear for newborns. Hats are grouped by gender and age (men's, women's, boys, girls), by type of product (hats, berets, caps, caps), and within each group by style, color and size. Hats are placed on the shelves in stacks: felt hats - no more than five in a stack, men's velor and suede hats - three each, fashionable women's hats - each headdress separately on stands and brackets.
Haberdashery goods are placed and laid out in groups: metal haberdashery, leather, plastic products, etc. Inside the groups they are placed according to their purpose - toiletries (decorations) and types (women's bags, shopping bags, suitcases). Dry goods are placed on the shelves of wall and island cabinets, and small items are placed in cabinet cassettes. Lace, braid, and ribbons are rolled onto cardboards and placed in cassettes on the edge with a slight slope. Tapes are selected by type and number. Buttons are grouped by purpose (coat, trim, linen, trouser) and shown on plates or in counter cassettes. Purses, wallets, and watch straps are displayed in a display case, on a counter, or on stands made of perforated panels. Suitcases are stacked in a slide or pyramid according to size on special platforms - podiums. Women's bags are placed on shelves, and samples are placed on a stand with a perforated board, taking into account the material, size, style and price. Metal haberdashery is placed according to its intended purpose in approximately the following order: jewelry (earrings, beads, pendants, rings), handicraft items (sewing needles, thimbles, knitting needles, hooks), shaving and haircutting items (electric razors, razors, hair clippers). haircuts, scissors). Small metal haberdashery (needles, knitting needles, buckles) and plastic (combs, boxes, vases), as well as brush products, threads are laid out in the cells of the counter cassettes.
Furniture is placed in the sales area in groups (carpentry, upholstered, bent, wicker), and within the groups - by type of product (dining tables, kitchen tables, desk tables, coffee tables, computer tables, sofas, couches, armchairs, etc.). They are placed so that buyers have the opportunity to inspect sets and individual items. For better visibility, kitchens and small-sized products are placed in the center of the trading floor, and higher ones (cabinets, cupboards, sideboards) are placed closer to the walls. The width of the aisles between furniture samples must be at least 1 m. In large stores, they decorate the interiors of apartments and offices, placing in them commercially available furniture and related products. On each product sample there is a price tag indicating the name of the product, the article number, the price of each item and the total cost of the headset.
Carpets and carpet products are placed in stacks according to types, sizes, patterns, colors, ensuring easy access. Handmade carpets of the most interesting designs and colors are hung on special stands, brackets, and hangers. Tracks are laid in rolls or on rotating hangers mounted on a stand. So that the buyer can imagine what a carpet or rug will look like in an apartment, they are laid out on the floor.
Household goods are placed openly on slides, stands, stands, gondolas, using various ways of displaying individual items, sets, and services. Metal, porcelain, earthenware and glassware are laid out taking into account the purpose, shape, color and size of the product. Dishes of small sizes and light colors are laid out on the upper shelves of the equipment, and larger and darker ones - on the lower ones. Large and heavy metal utensils (basins, troughs and buckets) are shown separately on racks and podiums. When displaying sets, it is necessary to emphasize their main features and decoration. In this case, the buyer must see the items in the kit. Crystal glassware is illuminated to highlight the play of edges. Metal products, tools, and household items are placed both on stands and in cassettes on shelves. It is recommended to place nails, bolts, screws, hooks, and loops in transparent bags.
Electrical household goods are grouped by type (electrical lighting and electrical installation products, heating devices, electric lamps), purpose, voltage, power, size and placed into subgroups. Installation products, batteries, etc. are laid out in counter displays or wooden cassettes on wall and island slides. Samples of electric lamps are placed on wall-mounted remote controls separately for 127 and 220 V. Chandeliers and lampshades are hung on rods and plugged into the mains to demonstrate them in action using a common remote control. Lamp lamps, electric heating devices, table fans, and reflectors are placed on wall and island slides. Vacuum cleaners, floor polishers, washing machines, refrigerators, sewing machines are installed on stands - pedestals or special carts. The displayed product samples are provided with clearly labeled labels indicating the name, brand, article number and price. Samples of technically complex products are accompanied by annotations containing their main characteristics.
Products made of precious metals and precious stones are offered for sale, grouped by purpose. They must have sealed labels indicating the name of the product and its manufacturer, type of precious metal, article number, fineness, weight, type and characteristics of precious stone inserts, and price of the product. For products without precious stone inserts, the price per 1 gram is also indicated.
Bread and bakery products are laid out in rows on shelves of wall or island cabinets, in cabinets made of modular elements, in containers - equipment in sufficient quantity. The bread is placed so that buyers have the opportunity to select it without touching neighboring products with their hands. The selection of bread must be done with special forks. Price labels are placed on the equipment on which baked goods are placed.
Confectionery products sold by weight through the service counter are placed by type and grade at the seller’s workplace. For this purpose, they use the internal shelves of the counters (cookies, waffles, gingerbreads and other products in the supplier’s containers are placed on them), as well as drawers and cassettes of the counters and wall cabinets, where caramel and wrapped candies are poured. Samples of all confectionery products available for sale are displayed in display cases. For this purpose, baskets, vases, dishes and other equipment are used. Prepackaged confectionery products are displayed on counters, displays, etc. Cakes and pastries with cream and fruit finishes are placed in refrigerated display cases and cabinets. Cakes, rolls, and muffins are displayed in factory trays, equipped with special tongs or spatulas.
Prepackaged groceries and non-perishable confectionery products are laid out on the shelves of wall and island cabinets by name. Depending on the type of packaging, they are placed in rows or stacks.
Perishable gastronomic goods are laid out in refrigerated counters and display cases by type of product in various ways. So, sausages and smoked meats - in several rows. In this case, the top loaf of sausage or other product is cut and placed with the cut side facing the buyer. Packaged sausages and smoked meats, packed in cellophane film or parchment paper, are laid out by type and grade. Packaged cheeses, animal butter, margarine and fats are laid out in stacks or in several rows according to weight, packaging, type, price. Bottles and packages of milk and other dairy products, packaged sour cream are displayed in rows on open refrigerated counters. Packaged meat and meat products are laid out in refrigerated counters - display cases by type and grade of cuts on enamel pallets, and unpackaged meat and meat products - in pieces on pallets by type and grade. Frozen fish is laid out in low-temperature counters and display cases, chilled fish - in refrigerated display counters. Salted brine fish products are laid out in hams with brine; salted fish without brine - on baking sheets and in shells with their backs up. Potatoes and fruits and vegetables are displayed on slides and counters in trays, cassettes, baskets, carts and other equipment and inventory. In self-service stores, these goods are sold packaged and packaged in paper and plastic bags, cotton and polymer nets, as well as tied in a bundle (radish, lettuce, green onions and other greens).
When selling goods through a service counter, samples of all goods available for sale must be displayed on Counters, displays and display cases, provided with labels indicating the name and price per 1 kg or per piece (bundle).
Most of the goods enter the retail network unsuitable for release in large containers and in bulk, loose, etc. This requires appropriate preparation for sale. Preparing goods for sale is important for the rational organization of the technological process in the store, the introduction of progressive forms of sales, improving the culture of trade services for tourists and increasing the efficiency of the store.
The technological process of preparing goods for sale consists of bringing the products into marketable condition and moving them to the point of sale.
Technological operations for preparing goods for sale are classified into general, characteristic of all goods, for example, unpacking, sorting, labeling, giving a presentation, placing in containers, trolley for delivery to the sorting sales area, and specific, characteristic only for individual goods (Dosage, packaging , testing in action, acquisition, etc.)..
The package consists of releasing goods from the containers in which they arrive from the supplier. Open the container with a special tool. At the same time, it is necessary to preserve the quality of the product, as well as the packaging, to ensure its repeated use.
Sorting consists of grouping products by size, style, grade, price and other assortment characteristics. This is necessary for accepting goods in quantity and for subsequent storage in the store.
Providing presentation consists of cleaning from dust, ironing, removing oil, destroying the lost appearance of the top row of food products, and eliminating minor defects.
Packing (grocery, gastronomic goods, confectionery goods, vegetables, fruits), slicing, chopping meat.
Dosing is an operation that ensures that the required amount of product reaches the package.
Completing gift sets (haberdashery, perfume, tableware, etc.).
Technological operations for preparing goods for sale in general condition are clearly shown in the diagram (see Fig. 17.5).
The number of technological operations to prepare goods for sale in many cases depends on the complexity of the assortment and the physical and chemical properties of the goods.
Commodity processing of several food products is clearly shown in the diagram (Fig. 17.6).
Preparation for the sale of haberdashery goods, which include thousands of items, is carried out depending on the type of product. For example, some metal haberdashery products, buttons, hooks, etc. are packaged in bags. Individual dry goods are placed on cardboard tablets. Most textile haberdashery products / Ribbons, ropes, lace, etc. / Wound on cardboards of different sizes. Textile haberdashery: scarves, mufflers, ties are placed in boxes. Moreover, ties are ironed with an insert inserted inside so that it does not reflect on the front side.
When preparing goods for sale, you should take into account the availability of inventory on the sales floor. The goods prepared for sale are moved to the sales floor - to departments, sections or consumer complexes, micro complexes.
Rice. 17.5. Scheme of the structural sequence of technological operations for preparing goods for sale
Rice. 17.6. Scheme of the structural sequence of technological operations of commercial processing of food products
For example, “Products for women”, “Products for men”, “Sports”, “Dietary products”, etc.
When laying out goods, vertical, horizontal and combined methods of placement can be used. The vertical method of placing goods is more convenient for clothing and is recommended for use for large and small goods. When laid out horizontally, one or another group
goods are placed along equipment shelves. The combined layout method includes horizontal and vertical layout.
Placement of goods is a system of placing them in separate areas in the service area according to various characteristics inherent in these products / type, size, grade, style, etc. /.
The placement of goods on the sales floor should be carried out in the following stages:
Determining the sequence of placement of the group and each subgroup of goods;
Distribution of space on the sales floor between individual groups of goods;
Placement of product groups and subgroups in accordance with the accepted layout, the size of retail space and the acquisition of the necessary trade and technological equipment for the placement and teaching of goods.
The technology for placing goods must meet the following general requirements:
Ensure the maximum scope of product teaching, using the entire useful volume of the sales floor;
Distribute customers evenly on the sales floor, ensuring quick orientation;
Provide favorable conditions for customers and service personnel
Ensure good visibility of the sales area by store workers so that they can monitor the completeness of the assortment and order.
In general, the technologist needs to arrange goods in accordance with the frequency and psychology of demand. For example, assigning a permanent place to goods, which helps customers quickly navigate the sales floor, speeds up the sales process, and increases the labor efficiency of store workers. When placing goods on the sales floor, you must remember that first of all, goods are sold that are displayed in places clearly visible to customers.
When placing goods on the sales floor, it is necessary to comply with the rules of product proximity. Thus, chemically moscated goods, pesticides, flowers and some other goods, if possible, should be isolated. Products with a strong odor should not be placed near products that easily perceive this odor / for example, rubber and perfume products, herring, sugar, tobacco products, etc. /.
As customers move, goods should be located on the right side. The rational placement of goods on the sales floor of a store is influenced by the store premises, which bear the main functional load. Their group includes: trading floors of stores and premises for additional customer service. What can be: T-shaped, oblong, triangular, square, circular, oval.
Depending on the size and configuration of the sales area, the characteristics of the product range and forms of sales in stores, various options for placing equipment are used. The main ones are linear, island, box, combined.
Confectionery products are placed by type on display cases, shelves, perishable ones - in refrigerated cabinets on display cases. There is a wide range of confectionery products, so their placement and display require first-class skills from sellers. First, the confectionery products should be grouped. In the center of the window opposite the seller, of course, are placed sweets, etc., on the left are chocolates and chocolate products, coffee, on the right are flour confectionery products. Decorative elements are often used when displaying confectionery products.
Dairy products and butter are laid out separately from products with a strong odor; they easily perceive their smell. Products in factory packaging are placed on wall shelves and counters. The cheeses are packed on the counter in circles and bars in one or two rows, with parchment paper placed between the rows. The top piece of cheese is cut and placed cut side down towards the customers. Using best practices, SELA displays products directly in containers to eliminate the time-consuming and costly task of rearranging consumer packaging on store shelves. In this case, high demands are placed on the decorative design of containers and packaging.
In the Smak-6 store, before being served on the sales floor, goods are fully prepared for sale. Preparing goods for sale consists of unpacking, sorting, cleaning, packing, packing, and labeling. The number of preparatory operations in the store depends on the degree of preparation of goods for sale at the time of arrival at the store.
When unpacking, goods are freed from external transport containers, sorted, dirt is cleaned, and minor defects are eliminated. All these preparatory operations are carried out in special rooms with equipped workstations.
A significant part of food products comes in bulk form, and they are packaged directly in stores. They mainly package bulk groceries, confectionery, vegetables, and fruits. The packaging area is located in close proximity to the goods storage area and near the sales floor. The packer's workplace is equipped with appropriate equipment and packaging material. The store uses special devices and devices to prepare goods for sale.
Before delivery to the sales floor, goods are marked and placed in trays, baskets, boxes, carts or packaging equipment
2.4 Placement and display of goods on the sales floor
In the Smak-6 store, goods are placed so that they are visible and easily accessible to buyers and sellers. When placing goods, demand, interchangeability and replenishment of some goods with others are taken into account. Goods on the sales floor are placed in compliance with the rules of product proximity, sanitary rules, in sufficient quantity and the full range available in the store.
Each type of product is supplied with a price tag indicating the name, weight, manufacturer, price, and date. Perishable goods are placed in refrigerated retail equipment. Products are delivered to the sales floor at a time when there is a minimum number of customers in it, so as not to interfere. Sales process. Carts are used to move goods.
When placing goods in the sales area of the Smak-6 store, the following requirements were taken into account: providing customers with the opportunity to navigate the sales area and make purchases in the shortest possible time; creating comfortable conditions while customers are in the store; providing customers with the necessary information and a wide range of services; optimal use of store space; ensuring the safety of material assets; organization of rational commodity flows and settlement transactions with customers.
Each product group in the store is assigned a permanent placement area. Products that are being prepared for sale in the store are placed closer to the area where preparatory operations are performed. For example: the deli department is located in close proximity to the preparation area. Our own products are supplied to the sales area directly from the kitchen. Products that require buyers to familiarize themselves with them for a long time are located in the depths of the sales floor so as not to interfere with the movement of customer flows. For example: a department with tea in special gift packaging is located in a more spacious part of the sales floor, which allows the buyer to take his time choosing a gift for loved ones.
To place goods in the sales area of the Smak-6 store, various types of retail furniture, packaging equipment, and commercial refrigeration equipment are used. Products on retail equipment are laid out vertically, thereby ensuring better visibility. They also use the simplest methods of displaying goods (direct laying, in bulk, etc.); for example, fruits and vegetables are laid out in bulk.
When displaying packaged goods, individual samples are left unpackaged or in transparent packaging so that the buyer can examine them.
Goods must arrive on the store's sales floor fully prepared for sale. Preparing goods for sale includes a series of operations to bring goods to full readiness for sale to customers. The nature and volume of these operations are determined by the properties of the product, the degree of its readiness for sale, and the methods of selling the goods.
Operations for preparing goods for sale are divided into general and special.
TO general For all goods, preparatory operations include: unpacking, sorting, checking the correctness of labeling, giving a marketable appearance (refinement), moving to the sales floor, to the places where goods are placed.
Unboxing- this is the release of goods from external transport packaging, wrapping and binding materials.
Sorting- provides for the grouping of goods according to assortment characteristics: sizes, styles, varieties, prices.
Ennoblement goods involves cleaning them from dust, dirt, ironing, removing factory grease, eliminating minor defects, etc.
Marking includes attaching labels to goods indicating the name of the product, its article number, grade, size, and price.
Sewing, knitted, fur goods, hats, shoes must have labels indicating their name, article, price, size (for clothing, linen and other garments, shoes, hats) and height (for clothing and linen).
Unpacking of goods includes the release of goods from external transport containers, then they are sorted, cleaned of dust and dirt, minor defects are eliminated, labeling is checked for correctness, and price tags are issued. It is advisable to carry out these operations in special rooms with equipped workplaces -
mi. Large stores may have unpacking, packaging, cutting, and workshops for minor repairs of goods. Thus, garments are selected according to size and height, minor defects are eliminated, cleaned and ironed. For ironing, a special room is allocated, equipped with ironing equipment. Along with this, some manufacturers supply garments on hangers in a covered form, which practically eliminates the need for ironing operations.
Responsibility for the quality of preparation of goods for sale lies with the heads of sections and departments of stores and the manager of the sales floor.
Special operations to prepare goods for sale are carried out with goods that require special methods and techniques of assembly and installation, rolling of fabrics, packaging, etc. They are typical only for individual goods.
In particular, technically complex goods and goods with a complex range require special operations to prepare them for sale. For example, when preparing electrical goods for sale, the availability of operating instructions, passports or warranty cards and the completeness of the products are checked, assembly, configuration and adjustment of devices is carried out. Each product item must have a label indicating brief technical characteristics and annotation. At the same time, the workplace for preparing technically complex goods for sale is equipped with electrical outlets, antennas and other necessary devices. Bicycles and motorcycles are cleaned of anti-corrosion lubricants, assembled, completed and the operation of their main mechanisms is checked.
In accordance with the sales rules, the sale of technically complex goods that have not undergone pre-sale preparation is prohibited.
A significant portion of food products enter the retail chain unprepared for sale. Considering the particular labor intensity of these operations in stores, they should be optimized from an organizational and technological standpoint. For this purpose, special rooms (zones) with an area of at least 6 m2 are equipped, where packaging equipment, inventory and packaging are located.
materials. The packer's workplace is located next to the goods storage area and in close proximity to the sales floor.
They mainly package bulk goods, confectionery, vegetables and fruits.
Dosing of plumb lines is carried out taking into account the demand of the population, timing of implementation, and price. The name and type of goods, net weight, cost, packing date, packer number or seller's name are indicated on the packaging or insert labels.
Of course, when selling pre-packaged goods, preparatory operations are reduced to a minimum, which significantly speeds up the process of selling them, increases sales volumes and improves the culture of customer service.
From the standpoint of minimizing costs, the most effective is packaging at industrial enterprises or through intermediaries. In stores, taking into account the specifics of products and the demand of the population, it may be advisable to package some gastronomic products, meat, poultry and fish.
Preparing goods for sale should be carried out before the store opens or during free time from serving customers. Goods prepared for sale are placed in carts, boxes, trays, and packaging equipment for delivery to the sales floor.
Simultaneously with preparing goods for sale, it is necessary to prepare the sales floor, which ends with checking the operation of cash registers and weighing equipment.
