21-Dept-鱼课-060918

Fish鱼课Participation处销售占比:5.8%oftheDivisionOperatingresult营运绩效:6.80%2006.09.07世纪联华生鲜培训材料–21课Contents内容Coldroommanagement冷库管理Consumptioncharter保质期限Hygiene卫生Display排面展示Productquality产品质量Concept+goodpractice理念+实践Merchandisedisplaystandard商品陈列标准世纪联华生鲜培训材料–21课Objective目的：Storagetheproductsattherighttemperature.在合适的温度下储藏商品Coldroommanagement冷库管理Fishcoveredwithplasticbag将鱼隐藏在塑料袋下Noice&plasticbag没有冰和塑料袋Eachlevelsprayice每层都要覆盖冰Useacleancontainer.使用干净的容器Temperatureat0octo10oc.温度控制在0oc~10ocKeypoints:要点世纪联华生鲜培训材料–21课Coldroommanagement冷库管理Objective目的：Storagetheproductingoodcondition.在合适的条件下储藏商品Basketshouldbe10cmfarfromthewall.周转筐须离墙10厘米Receivingdateonthebasket.周转筐上必须注明收货日期Cleanlinessofcoldroom.冷库必须保持清洁Keypoints:要点世纪联华生鲜培训材料–21课Contents内容Coldroommanagement冷库管理Consumptioncharter保质期限Hygiene卫生Display排面展示Productquality产品质量Concept+goodpractice理念+实践Merchandisedisplaystandard商品陈列标准世纪联华生鲜培训材料–21课Consumptioncharter保质期限Objective目的：Toguaranteethefreshness.保持商品的新鲜度Checktheexpirationdate.检查商品的保质期Keypoints:要点商品分类MerchandiseFamily保质期（全国）Warrant(National)销售期限(卖台)Timeforsale(onLabel)保质期(上海)Warrant(Shanghai)销售期限(卖台)Timeforsale(onLabel)温度Temp.鱼课Fish切片包装鱼（三文鱼，鳕鱼）Slicedpackedfish(salmonetc)D+11天或24小时D+11天或24小时0-10℃虾，贝壳类，螺等海产品Shrimp,shellfish,snailD+11天或24小时D+11天或24小时0-10℃冰台上的冰鲜鱼，鱼丸，水发类Icedfish,fishballsD+11天半D+11天半0-10℃干鱼，咸鱼DriedorsaltedfishD+157天D+157天常温世纪联华生鲜培训材料–21课Consumptioncharter保质期限Objective目的：Packtheproductingoodcondition.包装质量完好的商品Itemname商品名称TemperatureRequire保质温度Itemweight重量Unitprice/kg单价公斤Putthelabelpriceontherighthandtop.价格标签应贴在右上角Checkprice,namematchedtotheproduct.检查价格、名称是否与产品相符Keypoints:要点世纪联华生鲜培训材料–21课Contents内容Coldroommanagement冷库管理Consumptioncharter保质期限Hygiene卫生Display排面展示Productquality产品质量Concept+goodpractice理念+实践Merchandisedisplaystandard商品陈列标准世纪联华生鲜培训材料–21课Repackagingisforbidden禁止返包装:itmeansthateachproductmuststayinitsoriginalpackage,withtheoriginallabelonit.每个产品必须保持原包装、原标签。Objective目的：Toensuresafetyofgoods.保证食品的安全Hygiene卫生Repackagingisforbidden严禁返包装Keypoints:要点世纪联华生鲜培训材料–21课Objective目的：Toensuresafetyofgoods.保证食品的安全Hygiene卫生Afterclosingstore营业结束后:Removeicefromthedisplay.清理冰台上的冰墙。Cleanthedisplayandequipment.清理冰台和设备Keypoints:要点世纪联华生鲜培训材料–21课Objective目的：Toguaranteefreshnessofgoods.保持食品的新鲜度Hygiene卫生FishballfromYesterday昨天的鱼丸Fishballtoday今天的鱼丸Mixtodayandyesterdayfreshfishisforbidden.禁止将昨天和今天商品混合在一起。Itmeansthatfreshfishreceivedfromyesterdaymustbeseparatedontheicetablefromtoday’sproductsandsoldduringthemorning.在冰台上将前一天与当天的产品分隔开，前一天的商品只能在早上销售Keypoints:要点世纪联华生鲜培训材料–21课Contents内容Coldroommanagement冷库管理Consumptioncharter保质期限Hygiene卫生Display排面展示Productquality产品质量Concept+goodpractice理念+实践Merchandisedisplaystandard商品陈列标准世纪联华生鲜培训材料–21课Widthofice=10cm冰墙宽度=10厘米Heightofice=20cm冰墙高度=20厘米Temperature0to4degrees温度保持在0~10摄氏度Display排面展示Objective目的：Toguaranteethegoodtemperature.保持合适的温度10cmwidth宽10厘米20cmheight高20厘米Putplasticbagtoprotectthefishball&fishwithoutskin垫一层塑料袋以保护鱼和鱼丸的表皮Keypoints:要点世纪联华生鲜培训材料–21课Implementtheitemsbyfamily.按分类排列商品Putallthepriceboard.所有商品必须有价格牌Putallthepromotionboard.将有促销牌的商品放在一起Display排面展示Objective目的：Tofacilitatecustomerchoices.方便消费者挑选Keypoints:要点世纪联华生鲜培训材料–21课Tomakeagaintheicewall(3timesperday).每天至少修3次冰墙。Tosprayiceonthefish.在产品表面覆盖薄冰。Display排面展示Objective目的：Tokeepthegoodtemperaturealldaylong.长时间保持商品合适的温度Keypoints:要点世纪联华生鲜培训材料–21课Contents内容Coldroommanagement冷库管理Consumptioncharter保质期限Hygiene卫生Display排面展示Productquality产品质量Concept+goodpractice理念+实践Merchandisedisplaystandard商品陈列标准世纪联华生鲜培训材料–21课Fish鱼Productquality产品质量Shrimp虾Crab蟹Squid鱿鱼Shell贝壳DryFish鱼干货世纪联华生鲜培训材料–21课Fresh新鲜:Cleanandblack明亮、黑色Convex向外凸的Clean&blackConvex明亮、黑色向外凸的NotFresh不新鲜:Muddyandpaleeyes鱼眼发灰和多泥Bloodcomeoutontheclearpart眼中有血丝Eyesfalldown眼珠垂落BloodcomesOut眼中有血丝Fish鱼FishEyes鱼眼Eyesfalldown眼珠垂落世纪联华生鲜培训材料–21课Fresh新鲜:Cleanandslimy干净、有粘性Bright&Colorful色泽光亮NotFresh不新鲜:Noslimy-Palecolor不粘稠没有光泽、色泽发灰Skinisbroken.表皮破损Fishsquamaisdeformity鱼鳞残缺不完整Skinisbreak&shrinking表皮破损、收缩Fish鱼FishSkin鱼表皮Productquality产品质量:Skinisnotbreak表皮无破损Palecolor颜色发灰世纪联华生鲜培训材料–21课Fresh新鲜:Freshredcolor呈鲜红色Clearslimebutnotsticky新鲜不粘稠Nottoostench没有恶臭味Freshredcolor呈鲜红色NotFresh不新鲜:Pinkorbrown呈粉红、褐色Slimeunclearoryellowordry发黄、发干不新鲜Verystenchanddecaysmell发臭有腐烂气味Colorisbrown呈褐色Fish鱼FishGills鱼腮世纪联华生鲜培训材料–21课Fresh新鲜:Goodsurface&firmskin表皮光滑Bellyisnotbroken腹部无破损Entrailsnotextrude内脏完整不外漏Smellliketheseaweedorriverweed有海藻的气味Firmskin表皮光滑坚实NotFresh不新鲜:Skinnotfirm表皮不坚实Brokenonthesurface&extrudedoftheentrails表皮破损，内脏外溢Badsmellofthedecayedmeat有腐烂的气味Skinnotfirm表皮不坚实Fish鱼FishBelly&Smell鱼腹与气味Bellynotbroken腹部无破损Bellybroken腹部破损世纪联华生鲜培训材料–21课Fresh新鲜:Black&clean黑色、明亮Convex.凸起Black,clean&Convex黑色明亮并凸起NotFresh不新鲜:Gettingtobebrownandpale颜色呈灰白、褐色Brown&pale颜色呈灰白褐色Shrimp虾Shrimpeyes虾眼世纪联华生鲜培训材料–21课Fresh新鲜:Oily&clean.干净有光泽Notmanyblackspotontheskin.无太多黑点Head&bodyarewellconnected头和身体连接完好Head&bodyarewellconnected头和身体连接完好NotFresh不新鲜:Pealtoyellow珍珠色、甚至黄色Manyblackspotonheadlegsandbelly.有很多黑点Badqualityblackwillchangetoyellow.质量不好的头部颜色变黄Headandbodyeasytoseparate.头容易掉落Head&bodyea