【正文】 Carrefour China Fresh Training 生鮮處排面指南 Fresh Division Implementation 蔬果課 ** FV Department ** Carrefour China Fresh Training 定義 Definition ?依照當(dāng)?shù)氐馁?gòu)物習(xí)慣，詳細(xì)清楚地制定在何地，如何排列商品。我們必須考慮到店和處的排面，客流，商品的特性，季節(jié)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 ?使所有的分類和單品排面標(biāo)準(zhǔn)化。 Standardize all family items implementation ?使顧客舒適購(gòu)物 . To make customer purchase fortable ?依照季節(jié)段來(lái)改變排面 . To change implementation according the seasonal period ? 部門準(zhǔn)備和促銷管理 . To arrange and manage promotion in the department ? 改善生鮮處的組織機(jī)構(gòu)，提高生產(chǎn)力。 To improve anization and productivity of Fresh division 生鮮處排面指南 Fresh Division Implementation Guide Carrefour China Fresh Training 方法 Method: ? 在保證 100%的分類和季節(jié)性的基礎(chǔ)上準(zhǔn)備排面 To prepare the implementation based on 100% of the assortment and season ?以部門排面指南作為員工的指示說(shuō)明。 To give instruction to staff with department implementation guide ?將每個(gè)分類的排面指南始終保留在賣場(chǎng)。 To keep permanently in sale area the implementation guide for each group of family ?打印每張指南，制作成薄板，貼在每個(gè)排面后面 To print out each guide , laminated ,keep behind each display ?每月檢查一下排面 . To review the implementation once month 由誰(shuí)負(fù)責(zé) Who ? 由生鮮處長(zhǎng)和銷售主管決定。 Decided by fresh division manager and sales manager 生鮮處排面指南 Fresh Division Implementation Guide Carrefour China Fresh Training 生鮮處排面 Fresh Division layout 要點(diǎn) 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(yíng)造自由市場(chǎng)購(gòu)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 ?生鮮處位于門店的 盡頭，靠近收銀線，方便顧客購(gòu)物后離開 The fresh division is at the end of the store and close to the cashier line , easy to leave after fresh shopping 2158250028715HAMDRY MEAT250025002340s e a f o o d / f i s hv e g e t a b l eb u l k r i c e 28992100b u l k d u m p l i ng b u l k d u m p l i ngf r o z e n f i s hsushii c e s hr i m psalmon fishhair tailm i l k o i lsausagei m p o r t i t e my o g u r t / b u d d i ng b e v e r a g ec he e s ed u m p l i ngb u nsi c e c r e a ms a u s a g er i c e g l a m b a l lb u nshamc u r e d p r o d u c tf l o u r m a d eb e a n c u r dh o t p o tf a s t f o o d2355TOPAZE TGTOPAZE TGTOPAZE TGTOPAZE TGSB16 SB16 SB16 SB16SB16CHICKENnoodle machine蔬果課 Carrefour China Fresh Training 蔬果課 排面圖 Fruits Vegetable Department Layout 干果 綠葉菜 根莖類 水果 茶葉 蜂蜜 鮮花 醬菜 雞蛋 有機(jī)菜 豆腐 促銷臺(tái) 食用菌 海苔 Dry And Product Leafy Root Stem Fruit Tea Honey Flower Pickles Egg Organic Veg Bean Curd TG Mushroom Hai Tai Carrefour China Fresh Training 每個(gè)分類的排面指南貼于排面的背后，以便員工查詢 Your implementation guide of each family is stuck on the back of each display , for staff information. 蔬果課排面指南 Fruit Vegetable Implementation Guide 它的作用 : Objective Of This Tools : ?保持每個(gè) 臺(tái)面的標(biāo)準(zhǔn) . Keep the standard implementation of each display ?方便員工執(zhí)行 Easy for the staff to follow same implementation every day ?方便管理層檢查。 Easy for the manager to check 。 中文品名C h i n e s en a m e韭菜 京蔥 香蔥 香菜 蒜薹 蒜黃英文品名E n g l i s hn a m eL e e k B i g S h a l l otX i a n gS h a l l otC a r a w a yS u a n W i t h ou tS ki nG r e e n G a r l i cS t e m單品編號(hào)I t e m c od e030008 030018 030019 030021 030156 030157陳列排數(shù)N u m be r o ff a c i n g1 1 1 1 1 1蔬果課 分類陳列圖 Department FV Implementation Guide family Customer Flow 顧客流向 Carrefour China Fresh Training 蔬果課 分類陳列圖 Department FV Implementation Guide family Customer Flow 顧客流向 蔬果課排面圖 Fruit Vegetable Layout 中文品名Ch i ne s ena m e廣東芥蘭 茴香菜 韭菜 香菜 香蔥 京蔥 蒜黃 蒜薹 芹菜 西芹英文品名E ng l i s hna m eG ua ngDo ng J i eLanFen ne l Leek Ca r aw ayX i an gS ha l l otB i gS ha l l otG r ee nG arl i cS te mS ua nW i th ou tS k i nCe l eryW esternCe l ery單品編號(hào)Ite mc od e000019 000217 030008 030021 030019 030018 030157 030156 000211 000212陳列排數(shù)Nu m be rof f aci ng1 1 1 1 1 1 1 1 1 1Carrefour China Fresh Training 蔬果課 分類陳列圖 Department FV Implementation Guide family Customer Flow 顧客流向 蔬果課排面圖 Fruit Vegetable Layout 中文品名Ch i ne s ena m e木耳菜 紫冠菜 小白菜 西生菜 菠菜 油菜 茼蒿菜 苔菜 油麥菜 菜心英文品名E ng l i s hna m eM u E rCa iZi Gua nCa iLi ttl eW hi teCa bb ag eXiLe ttu c eS pi na c h Y ap eT on gHa o Ca iT ao Ca iY ou M aiCa iCa i X i n單品編號(hào)Ite mc od e000050 000118 000064 000067 000041 000065 000047 000078 000051 000100陳列排數(shù)Nu m be rof f aci ng1 1 1 1 1 1 1 1 1 1Carrefour China Fresh Training 蔬果課 分類陳列圖 Department FV Implementation Guide family Customer Flow 顧客流向 蔬果課排面圖 Fruit Vegetable Layout 中文品名Ch i n e se n a m e鮮百合 拳頭菜 奶白菜 菊花菜 蓋菜櫻桃蘿卜荷蘭豆 大蒜肉 彩椒荷蘭黃瓜櫻桃番茄黃櫻桃番茄以色列西紅柿西蘭花英文品名E n g l i s hn a m e L i l y B r a k eT e n d e rL e a v e sNa iCa b a ges J uHu aCa i GaiCa b b age Ch e r r yRa d i s h Ho l a n dB e a n Garl i cW i th o ut S k i nCo l o u rP e p p e r Ho l l a n dCu c u mber Ch e r r yT o m a to Hu a n gY i n gT a oFanQ i e Isr a e lT o m a to B r o c o l i單品編號(hào) Ite mc o d e02