生鮮商品陳列指南(ppt 43頁)

生鮮商品陳列指南目錄：
1、在保證100%的分類和季節性的基礎上準備排麵
To prepare the implementation based on 100% of the assortment and season
2、以部門排麵指南作為員工的指示說明。
To give instruction to staff with department implementation guide
3、將每個分類的排麵指南始終保留在賣場。
To keep permanently in sale area the implementation guide for each group of family
4、打印每張指南，製作成薄板，貼在每個排麵後麵
To print out each guide , laminated ,keep behind each display
5、每月檢查一下排麵.
To review the implementation once month
6、 由生鮮處長和銷售主管決定。
Decided by fresh division manager and sales manager

生鮮商品陳列指南內容提要：
定義 Definition：
依照當地的購物習慣，詳細清楚地製定在何地，如何排列商品。我們必須考慮到店和處的排麵，客流，商品的特性，季節性和促銷因素。
Define clearly where and how implement the merchandise according to local shopping habit . We have to take into account store and division layout ,customer flow, products specificity, seasonal and promotion factors .

目的 Objective
1、使所有的分類和單品排麵標準化。
Standardize all family & items implementation
2、使顧客舒適購物.
To make customer purchase comfortable
3、依照季節段來改變排麵.
To change implementation according the seasonal period
4、 部門準備和促銷管理.
To arrange and manage promotion in the department
5.改善生鮮處的組織機構，提高生產力。
To improve organization and productivity of Fresh division

要點 Keys points :
顧客的第一感覺：TG的量感，22部門商品的新鮮
First feeling by the customers should be :
volume through TG , freshness in dept 22 & promotion
營造自由市場購物氛圍
Customers feel like in wet market !
盡可能的將走道位置空開。
The alley are free as much as possible
加工商品和未加工商品必須分開。
The cooked and uncooked are products are separated
生鮮處位於門店的 盡頭，靠近收銀線，方便顧客購物後離開
The fresh division is at the end of the store and close to the
cashier line , easy to leave after fresh shopping

..............................