1、Participation 處處銷售占比銷售占比:4.6%of the Division Operating result 營(yíng)運(yùn)績(jī)效營(yíng)運(yùn)績(jī)效:17.7%Cold room management 冷庫(kù)管理冷庫(kù)管理 Consumption charter 保質(zhì)期限保質(zhì)期限Recipe and production process 生產(chǎn)工藝與流程生產(chǎn)工藝與流程Hygiene 衛(wèi)生衛(wèi)生Leading product 指導(dǎo)性產(chǎn)品指導(dǎo)性產(chǎn)品Management tools 管理工具管理工具Contents 內(nèi)容內(nèi)容Product quality 產(chǎn)品質(zhì)量產(chǎn)品質(zhì)量Merchandise display st

2、andard 商品陳列標(biāo)準(zhǔn)商品陳列標(biāo)準(zhǔn) Cold room management 冷庫(kù)管理冷庫(kù)管理 Objective目的目的：To keep fresh raw material at the right temperature.新鮮原料要有適宜的溫度新鮮原料要有適宜的溫度Key points:要點(diǎn)要點(diǎn)Clean container.干凈的容器干凈的容器Cover with plastic film.用塑料薄膜封裝用塑料薄膜封裝Stick on production date.貼有生產(chǎn)日期貼有生產(chǎn)日期Cold room temperature 冷庫(kù)溫度冷庫(kù)溫度:0C10CSeparate h

3、alf finish product from raw material.半成品和原料分開(kāi)放半成品和原料分開(kāi)放Receiving or production date.收貨日期與生產(chǎn)日期收貨日期與生產(chǎn)日期Cleanliness of cold room.冷庫(kù)的清潔冷庫(kù)的清潔Objective目的：目的：Storage the product in good condition.在良好的環(huán)境下保存在良好的環(huán)境下保存Cold room management 冷庫(kù)管理冷庫(kù)管理 Key points:要點(diǎn)要點(diǎn)Receiving date保質(zhì)期Receiving date保質(zhì)期No finished p

4、roducts in cold room.在冷庫(kù)無(wú)成品在冷庫(kù)無(wú)成品Objective目的：目的：Propose the same and good quality every day.確保每天的質(zhì)量確保每天的質(zhì)量Cold room management 冷庫(kù)管理冷庫(kù)管理 Key points:要點(diǎn)要點(diǎn)Cold room management 冷庫(kù)管理冷庫(kù)管理 Consumption charter 保質(zhì)期限保質(zhì)期限Recipe and production process 生產(chǎn)工藝與流程生產(chǎn)工藝與流程Hygiene 衛(wèi)生衛(wèi)生Leading product 指導(dǎo)性產(chǎn)品指導(dǎo)性產(chǎn)品Managemen

5、t tools 管理工具管理工具Contents 內(nèi)容內(nèi)容Product quality 產(chǎn)品質(zhì)量產(chǎn)品質(zhì)量Merchandise display standard 商品陳列標(biāo)準(zhǔn)商品陳列標(biāo)準(zhǔn) Check the expiration date.檢查產(chǎn)品的保質(zhì)期檢查產(chǎn)品的保質(zhì)期Objective目的：目的：To guarantee the freshness.保證新鮮保證新鮮Consumption charter 保質(zhì)期限保質(zhì)期限Key points:要點(diǎn)要點(diǎn)商品分類Merchandise Family保質(zhì)期（全國(guó)）Warrant(National)銷售期限(賣(mài)臺(tái))Time for sale(on

6、 Label)保質(zhì)期(上海)Warrant(Shanghai)銷售期限(賣(mài)臺(tái))Time for sale(on Label)溫度Temp.面包課面包課 Bakery新鮮蛋糕 Fresh CakeD+1DD+1D0-10香蕉、橘子、白脫蛋糕Banana,orange,butter cakeD+2D+1D+2D+10-10第二天的切片面包，蛋糕Sliced bread,other cake for next dayD+1DD+1D0-10干性面包Dry breadD+2D+1D+2D+10-10吐司ToastD+3D+2D+3D+20-10其它面包Other BreadD+1DD+1D0-10Re

7、st the product 45 minutes after packing.生產(chǎn)后放置生產(chǎn)后放置45分鐘分鐘，再包裝，再包裝Put the label price on the right hand top.把價(jià)格標(biāo)簽貼在把價(jià)格標(biāo)簽貼在右上角右上角Check price,name matched to the product.檢查價(jià)格和名字與產(chǎn)品一致檢查價(jià)格和名字與產(chǎn)品一致Ingredients must be indicated on the labels.標(biāo)簽上必須顯示產(chǎn)品成分標(biāo)簽上必須顯示產(chǎn)品成分Objective目的：目的：Pack the product in good cond

8、ition.產(chǎn)品包裝良好產(chǎn)品包裝良好 Consumption charter 保質(zhì)期限保質(zhì)期限Key points:要點(diǎn)要點(diǎn)Selling price售價(jià)Item name單品名Item weight單品重量Expiration date有效期Packing time包裝時(shí)間Cold room management 冷庫(kù)管理冷庫(kù)管理 Consumption charter 保質(zhì)期限保質(zhì)期限Recipe and production process 生產(chǎn)工藝與流程生產(chǎn)工藝與流程Hygiene 衛(wèi)生衛(wèi)生Leading product 指導(dǎo)性產(chǎn)品指導(dǎo)性產(chǎn)品Management tools 管理工具管

9、理工具Product quality 產(chǎn)品質(zhì)量產(chǎn)品質(zhì)量Contents 內(nèi)容內(nèi)容Merchandise display standard 商品陳列標(biāo)準(zhǔn)商品陳列標(biāo)準(zhǔn) Repackaging is forbidden:it means that for example we can not cut a packaged cake and sell it again in a new package.不允許重新包裝不允許重新包裝Objective目的：目的：To ensure safety of goods.保證產(chǎn)品安全保證產(chǎn)品安全Hygiene 衛(wèi)生衛(wèi)生Key points:要點(diǎn)要點(diǎn)Label o

10、f today今天的標(biāo)簽Label of yesterday昨天的標(biāo)簽Cold room management 冷庫(kù)管理冷庫(kù)管理 Consumption charter 保質(zhì)期限保質(zhì)期限Recipe and production process 生產(chǎn)工藝與流程生產(chǎn)工藝與流程Hygiene 衛(wèi)生衛(wèi)生Leading product 指導(dǎo)性產(chǎn)品指導(dǎo)性產(chǎn)品Management tools 管理工具管理工具Contents 內(nèi)容內(nèi)容Product quality 產(chǎn)品質(zhì)量產(chǎn)品質(zhì)量Good quality of raw material is used.使用優(yōu)良的原料使用優(yōu)良的原料Weight all t

11、he raw material according to the recipe.按標(biāo)準(zhǔn)稱重按標(biāo)準(zhǔn)稱重Objective目的：目的：The products should have the same taste every day.每天相同口味每天相同口味 Customer confidence 顧客信賴顧客信賴Recipe and production process 生產(chǎn)工藝與流程生產(chǎn)工藝與流程Key points:要點(diǎn)要點(diǎn)Raw material weight in laboratory 操作間內(nèi)原料稱重 Have the recipe card in the laboratory.在操作

12、室里有標(biāo)準(zhǔn)的食譜卡在操作室里有標(biāo)準(zhǔn)的食譜卡Objective目的：目的：The products should have the same taste every day.每天相同口味每天相同口味 Customer confidence 顧客信賴顧客信賴Key points:要點(diǎn)要點(diǎn)Recipe in laboratory操作工藝卡Recipe and production process 生產(chǎn)工藝與流程生產(chǎn)工藝與流程 To produce according customer flow(at least 3 times a day+preparation for the following

13、day).根據(jù)客流量生產(chǎn)（根據(jù)客流量生產(chǎn)（至少每天至少每天3次次+為第二天作準(zhǔn)備為第二天作準(zhǔn)備）Objective目的：目的：The products should have the same taste every day.每天相同口味每天相同口味 Customer confidence 顧客信賴顧客信賴Key points:要點(diǎn)要點(diǎn)Recipe and production process 生產(chǎn)工藝與流程生產(chǎn)工藝與流程Step 1(low speed):to mix all ingredients together.把原料混合在一起把原料混合在一起Step 2(high speed):to

14、 give softness and elasticity to the dough.(except croissant dough).把面團(tuán)揉軟使其有彈性（除羊角面團(tuán)）把面團(tuán)揉軟使其有彈性（除羊角面團(tuán)）Recipe and production process 生產(chǎn)工藝與流程生產(chǎn)工藝與流程 Mixing process 混合程序混合程序Objective目的：目的：The products should have the same taste every day.每天相同口味每天相同口味 Customer confidence 顧客信賴顧客信賴Key points:要點(diǎn)要點(diǎn)No store

15、unbaked dough more than 1day in cold room.未烘焙過(guò)的面團(tuán)未烘焙過(guò)的面團(tuán)不得在冷庫(kù)內(nèi)存放超過(guò)一天不得在冷庫(kù)內(nèi)存放超過(guò)一天Objective目的：目的：To give volume and softness to the bread.加大量和柔軟度加大量和柔軟度Recipe and production process 生產(chǎn)工藝與流程生產(chǎn)工藝與流程 Fermentation process 發(fā)酵發(fā)酵Key points:要點(diǎn)要點(diǎn)0 hour 未發(fā)酵未發(fā)酵 24 hours 發(fā)酵發(fā)酵24小時(shí)小時(shí) 36 hours發(fā)酵發(fā)酵36小時(shí)小時(shí)48 hours發(fā)酵發(fā)酵4

16、8小時(shí)小時(shí)To follow the fermentation and cooking time by family 根據(jù)不同分類的發(fā)酵和烘焙時(shí)間進(jìn)行操作根據(jù)不同分類的發(fā)酵和烘焙時(shí)間進(jìn)行操作Objective目的：目的：To give volume and softness to the bread.加大量、柔軟度加大量、柔軟度Recipe and production process 生產(chǎn)工藝與流程生產(chǎn)工藝與流程 Fermentation process 發(fā)酵發(fā)酵Key points:要點(diǎn)要點(diǎn)Fold the dough in 3 equal parts.把面團(tuán)疊成同等分的三層把面團(tuán)疊成同等

17、分的三層Croissant dough:simple turn 3 times(1*3)羊角類羊角類:折三次折三次Puff dough:simple turn 5 times(1*3)起酥類起酥類:折折5次次Recipe and production process 生產(chǎn)工藝與流程生產(chǎn)工藝與流程 壓面壓面 Objective目的：目的：To have the same thickness for each layer.每層厚薄相同每層厚薄相同Key points:要點(diǎn)要點(diǎn)Temperature can not be over 35oC.溫度不能高于溫度不能高于35CShould be humi

18、d.必須保持濕潤(rùn)必須保持濕潤(rùn)Objective目的：目的：To use the fermentation process correctly to give softness and taste to the products.通過(guò)發(fā)酵使面團(tuán)柔軟通過(guò)發(fā)酵使面團(tuán)柔軟Recipe and production process 生產(chǎn)工藝與流程生產(chǎn)工藝與流程 Key points:要點(diǎn)要點(diǎn)Use a brush.用一個(gè)刷子用一個(gè)刷子Spray each product twice.每個(gè)商品刷兩次每個(gè)商品刷兩次Objective目的：目的：To give to the products color an

19、d make them shiny.讓產(chǎn)品有光澤讓產(chǎn)品有光澤Recipe and production process 生產(chǎn)工藝與流程生產(chǎn)工藝與流程 Spraying process 刷蛋面刷蛋面Key points:要點(diǎn)要點(diǎn) Different oven for different products 不同烤箱烘焙不同產(chǎn)品不同烤箱烘焙不同產(chǎn)品 Cake and foreign bread in deck oven.蛋糕和西式面包用橫式烤箱蛋糕和西式面包用橫式烤箱 Danish and bread in rack oven.丹麥和其他面包用立式烤箱丹麥和其他面包用立式烤箱Objective目的：

20、目的：To ensure the quality of the product during the baking process.確保在烘焙程序中產(chǎn)品的質(zhì)量確保在烘焙程序中產(chǎn)品的質(zhì)量Recipe and production process 生產(chǎn)工藝與流程生產(chǎn)工藝與流程 Baking Process 烘焙烘焙Key points:要點(diǎn)要點(diǎn)Deck oven橫式烤箱橫式烤箱Rack oven立式烤箱立式烤箱Change the oil every 2000 donuts 每每2000個(gè)甜甜圈換一次油個(gè)甜甜圈換一次油Setup the fryer at the appropriate tempe

21、rature.180C 油炸鍋溫度為油炸鍋溫度為180c Recipe and production process 生產(chǎn)工藝與流程生產(chǎn)工藝與流程 Frying 炸炸Objective目的：目的：To use for the donuts.用于甜甜圈用于甜甜圈Key points:要點(diǎn)要點(diǎn)To be prepared the day before in the afternoon.前面一天下午準(zhǔn)備前面一天下午準(zhǔn)備To be cooked the day before in the evening.前面一天晚上做前面一天晚上做To be sliced and packed(with label)

22、the day in the morning.早上切片包裝早上切片包裝Recipe and production process 生產(chǎn)工藝與流程生產(chǎn)工藝與流程 Toast production 吐司吐司Objective目的：目的：To ensure quality and freshness of the products.保證質(zhì)量與新鮮保證質(zhì)量與新鮮Key points:要點(diǎn)要點(diǎn)Cold room management 冷庫(kù)管理冷庫(kù)管理 Consumption charter 保質(zhì)期限保質(zhì)期限Recipe and production process 生產(chǎn)工藝與流程生產(chǎn)工藝與流程Hygie

23、ne 衛(wèi)生衛(wèi)生Leading product 指導(dǎo)性產(chǎn)品指導(dǎo)性產(chǎn)品Management tools 管理工具管理工具Contents 內(nèi)容內(nèi)容Product quality 產(chǎn)品質(zhì)量產(chǎn)品質(zhì)量Merchandise display standard 商品陳列標(biāo)準(zhǔn)商品陳列標(biāo)準(zhǔn) Bread 面包面包Toast 土司土司Danish 丹麥面包丹麥面包Donuts 甜甜圈甜甜圈Dry cookies 糕點(diǎn)糕點(diǎn)Pastry 鮮奶蛋糕鮮奶蛋糕Product quality 產(chǎn)品質(zhì)量產(chǎn)品質(zhì)量Fresh新鮮新鮮:Skin crispy and soft inside.表面脆里面軟表面脆里面軟 Color of

24、the skin is uniform and light brown.色澤一致，呈亮棕色色澤一致，呈亮棕色 Not Fresh 不新鮮不新鮮:Skin and inside soft or elastic.表面和里面都是軟的或硬的表面和里面都是軟的或硬的 Color of the skin is not uniform and white or dark.顏色呈黑色或白色顏色呈黑色或白色 Bread 面包面包Irregular size不正常大小Regular size正常大小Fresh新鮮新鮮:Soft 軟軟 Spring back immediately.有彈性有彈性 Color of

25、the skin is uniform and light brown 色澤均勻且呈亮棕色色澤均勻且呈亮棕色 Not Fresh不新鮮不新鮮:Hard.硬硬 Does not spring back immediately無(wú)彈性無(wú)彈性 Color of the skin is not uniform and white or dark.色澤不勻色澤不勻,呈黑色或白色呈黑色或白色 Toast 吐司吐司Crispy and dry 碎、干Fresh dough 新鮮的面團(tuán)Fresh新鮮新鮮:Crispy and crumbly.脆脆 Big volume 大塊大塊 Color of the ski

26、n is uniform and light brown shiny 色澤均勻有光澤色澤均勻有光澤 Not Fresh不新鮮不新鮮:Soft or hard.軟或硬軟或硬 No volume plat.小塊小塊 Color of the skin is not uniform and White and dark.色澤不均色澤不均,或白或黑或白或黑 Bread 面包面包Dry tasting of bread面包口感干Soft tasting of the bread面包口感軟Burning 深色Golden color金黃色Fresh新鮮新鮮:Soft and sweet.軟、甜軟、甜 Lo

27、ok light and dry.光亮、干光亮、干 Little taste of oil.一點(diǎn)油一點(diǎn)油 Not Fresh不新鮮不新鮮:Hard and salty.硬、咸硬、咸 Look heavy and soaked with oil.看上去油很多，很濕看上去油很多，很濕 Strong toast with oil.很多油很多油 Donuts 甜甜圈甜甜圈Heavy oil很多油Little oil 一點(diǎn)油Fresh新鮮新鮮:Color of the cookies is golden brown 顏色呈棕色顏色呈棕色 Crispy tasting of the cookies 口感脆

28、口感脆 Not Fresh不新鮮不新鮮:Color of the cookies is dark 曲奇顏色暗淡曲奇顏色暗淡 Soft tasting of the cookies 口感綿軟口感綿軟 Dry Cookies 糕點(diǎn)糕點(diǎn)Burning color暗淡色Golden color金黃色Fresh新鮮新鮮:Spongy.柔軟柔軟 Regular thickness of cream.奶油正常厚度奶油正常厚度 Nice and smooth decoration.裝飾漂亮平滑裝飾漂亮平滑 Not Fresh不新鮮不新鮮:Hard and dry.硬、干硬、干 Irregular thickn

29、ess.厚度不一厚度不一 Bad decoration&color.裝飾、色彩不美觀裝飾、色彩不美觀 Pastry 鮮奶蛋糕鮮奶蛋糕Look not nice and not enough cream外觀不美觀，奶油不夠Look nice and with enough cream外觀漂亮，奶油充足Cold room management 冷庫(kù)管理冷庫(kù)管理 Consumption charter 保質(zhì)期限保質(zhì)期限Recipe and production process 生產(chǎn)工藝與流程生產(chǎn)工藝與流程Hygiene 衛(wèi)生衛(wèi)生Leading product 指導(dǎo)性產(chǎn)品指導(dǎo)性產(chǎn)品Management

30、 tools 管理工具管理工具Contents 內(nèi)容內(nèi)容Product quality 產(chǎn)品質(zhì)量產(chǎn)品質(zhì)量Merchandise display standard 商品陳列標(biāo)準(zhǔn)商品陳列標(biāo)準(zhǔn) Dry Cookies糕點(diǎn)糕點(diǎn)Objective:To be different from our competitors.目的目的:有我們產(chǎn)品的特色有我們產(chǎn)品的特色.Freshness is top priority.新鮮度高新鮮度高Key points:要點(diǎn)要點(diǎn) Product sold in bulk with same selling price 散裝統(tǒng)一售價(jià)散裝統(tǒng)一售價(jià) Leading produc

31、t 指導(dǎo)性產(chǎn)品指導(dǎo)性產(chǎn)品 Dry Cookies 糕點(diǎn)糕點(diǎn)Face to face面對(duì)面面對(duì)面Clean Display排面干凈排面干凈Cold room management 冷庫(kù)管理冷庫(kù)管理 Consumption charter 保質(zhì)期限保質(zhì)期限Recipe and production process 生產(chǎn)工藝與流程生產(chǎn)工藝與流程Hygiene 衛(wèi)生衛(wèi)生Leading product 指導(dǎo)性產(chǎn)品指導(dǎo)性產(chǎn)品Management tools 管理工具管理工具Contents 內(nèi)容內(nèi)容Product quality 產(chǎn)品質(zhì)量產(chǎn)品質(zhì)量Merchandise display standard 商

32、品陳列標(biāo)準(zhǔn)商品陳列標(biāo)準(zhǔn) Management Tools管理工具管理工具 Daily Production Card 每天的生產(chǎn)卡每天的生產(chǎn)卡Objective目的目的:To prepare the production according to customer 按客流量來(lái)準(zhǔn)備生產(chǎn)量按客流量來(lái)準(zhǔn)備生產(chǎn)量 Fill all the columns every day.每天填此表每天填此表Key points:要點(diǎn)要點(diǎn)如何使用生產(chǎn)卡如何使用生產(chǎn)卡How to use Producing Card 生產(chǎn)卡的準(zhǔn)備生產(chǎn)卡的準(zhǔn)備 Daily producing card preparation每次生產(chǎn)后

33、的工作每次生產(chǎn)后的工作 The work after producing每天結(jié)束后的工作每天結(jié)束后的工作 Daily work after finished如何控制如何控制 How to control生產(chǎn)卡的介紹生產(chǎn)卡的介紹Producing card presentation 商品貨號(hào) Item code 商品名稱 Item name 商品的最低包裝單位 Item min package unit 商品的每單位未稅成本價(jià) Purchase price without tax for one unit 商品的實(shí)際全天生產(chǎn)數(shù)量 Actual daily producing quantity 商

34、品全天預(yù)估生產(chǎn)數(shù)量 Estimate daily producing quantity 商品為單位單位含稅售價(jià) Sales price with tax for one unit 當(dāng)天的部門(mén)營(yíng)業(yè)額預(yù)估金額 Today dept.estimate turnover 節(jié)假日和特殊時(shí)間或天氣情況的備注 Remark for holiday or other special day,weather 店別號(hào)碼 Store code 當(dāng)日預(yù)估生產(chǎn)數(shù)量和實(shí)際生產(chǎn)數(shù)量均是指加工成形并且烘烤結(jié)束后可供銷售的數(shù)量！當(dāng)日預(yù)估生產(chǎn)數(shù)量和實(shí)際生產(chǎn)數(shù)量均是指加工成形并且烘烤結(jié)束后可供銷售的數(shù)量！Daily estimat

35、e producing quantity and actual producing quantity depend on sales merchandize(processed and after bakery).Key points:要點(diǎn)要點(diǎn) 預(yù)估的時(shí)間段 Estimate period 此時(shí)間段的預(yù)估生產(chǎn)量Estimate producing estimate 此時(shí)間段的分段實(shí)際生產(chǎn)量divided period estimate quantity 全天共分三個(gè)時(shí)間段 Divided into three period 按照實(shí)際情況和預(yù)估營(yíng)業(yè)額將全天預(yù)估產(chǎn)量分配到三個(gè)時(shí)按照實(shí)際情況和預(yù)估營(yíng)

36、業(yè)額將全天預(yù)估產(chǎn)量分配到三個(gè)時(shí) 間段間段!Divide the whole day estimate producing quantity into 3 period according to store actual sales and estimate turnover.根據(jù)店內(nèi)的實(shí)際情況和顧客人數(shù)可將每個(gè)時(shí)段的預(yù)估產(chǎn)量分成三次生產(chǎn)從而避免缺貨現(xiàn)象的情根據(jù)店內(nèi)的實(shí)際情況和顧客人數(shù)可將每個(gè)時(shí)段的預(yù)估產(chǎn)量分成三次生產(chǎn)從而避免缺貨現(xiàn)象的情況發(fā)生況發(fā)生Divide estimate producing quantity into thrice producing according to stor

37、e actual sales and debits,to avoid OOS.Key points:要點(diǎn)要點(diǎn)為明日準(zhǔn)備的備貨生產(chǎn)量 Prepare producing quantity for tomorrow 明日備貨的實(shí)際生產(chǎn)量Actual producing quantity for tomorrow 明日預(yù)估生產(chǎn)量不同于當(dāng)日預(yù)估生產(chǎn)量！（當(dāng)日預(yù)估生產(chǎn)量是指當(dāng)天加工并可銷售的數(shù)量，而明明日預(yù)估生產(chǎn)量不同于當(dāng)日預(yù)估生產(chǎn)量！（當(dāng)日預(yù)估生產(chǎn)量是指當(dāng)天加工并可銷售的數(shù)量，而明日預(yù)估生產(chǎn)量是指準(zhǔn)備為明天開(kāi)店或在明天第一次生產(chǎn)沒(méi)有結(jié)束之前用來(lái)銷售的只成形未烤制的半成日預(yù)估生產(chǎn)量是指準(zhǔn)備為明天開(kāi)店或在

38、明天第一次生產(chǎn)沒(méi)有結(jié)束之前用來(lái)銷售的只成形未烤制的半成品！）品！）Tomorrow estimate producing quantity is different with today estimate producing quantity.(today estimate producing quantity points process and sales merchandise.Tomorrow estimate producing quantity is prepare for tomorrow store opening and half-process product when f

39、irst producing is not finished)Key points:要點(diǎn)要點(diǎn)紅色為海報(bào)商品Red points DM items黃色為店內(nèi)促銷商品Yellow points store promotion items綠色為店內(nèi)跟價(jià)/長(zhǎng)期低價(jià)商品Green points store price follow/long time low price items 將海報(bào)，長(zhǎng)期特價(jià)，店內(nèi)促銷，跟價(jià)商品用不同顏色區(qū)分開(kāi)來(lái)，可以提醒我們將海報(bào)，長(zhǎng)期特價(jià)，店內(nèi)促銷，跟價(jià)商品用不同顏色區(qū)分開(kāi)來(lái)，可以提醒我們 注意，最大限度注意，最大限度 的避免缺貨所造成的營(yíng)業(yè)額損失，更便于檢查。的避免缺貨所造

40、成的營(yíng)業(yè)額損失，更便于檢查。Divide DM,long time low price,store promotion,price follow price by different colors.Remind us maximum to avoid turnover loss by OOS,easy to check.Key points:要點(diǎn)要點(diǎn)生產(chǎn)卡的解釋生產(chǎn)卡的解釋 Daily producing card explanation生產(chǎn)卡的準(zhǔn)備生產(chǎn)卡的準(zhǔn)備 Daily producing card preparation每次生產(chǎn)后的工作每次生產(chǎn)后的工作 The work after pr

41、oducing每天結(jié)束后的工作每天結(jié)束后的工作 Daily work after finished如何控制如何控制 How to control生產(chǎn)卡的介紹生產(chǎn)卡的介紹Producing card presentation在每日生產(chǎn)卡生效的在每日生產(chǎn)卡生效的前一天晚前一天晚上上打印出新的生產(chǎn)卡。打印出新的生產(chǎn)卡。Print new producing card the evening before daily producing card efficient填寫(xiě)上填寫(xiě)上商品名稱商品名稱，以及，以及未稅成本價(jià)未稅成本價(jià)和和含稅售價(jià)含稅售價(jià)等生產(chǎn)卡上相關(guān)的空格。等生產(chǎn)卡上相關(guān)的空格。Fill in

42、 items name,purchase price without tax and sales price with tax對(duì)照明天的部門(mén)對(duì)照明天的部門(mén)營(yíng)業(yè)額預(yù)估營(yíng)業(yè)額預(yù)估，前一天，前一天的的生產(chǎn)卡生產(chǎn)卡，損耗表?yè)p耗表，以及當(dāng)天的，以及當(dāng)天的銷售銷售情況情況，和明日的，和明日的特價(jià)情況特價(jià)情況等提前填寫(xiě)等提前填寫(xiě)明天的預(yù)估生產(chǎn)量。明天的預(yù)估生產(chǎn)量。Fill in tomorrow estimate producing quantity in advance according to tomorrow estimate turnover,yesterday producing card,los

43、s card and todays sales.將海報(bào)商品或促銷商品等用將海報(bào)商品或促銷商品等用熒熒光筆劃出光筆劃出。Line out DM and promotion items by fluorescence pen打印打印 print填寫(xiě)填寫(xiě) fill劃出劃出 mark010001010002010003010004010005大菠蘿牛奶包早餐包肉松包黃金包包1.23.5包包包包1.21.21.21.23.53.53.53.52.填寫(xiě)上填寫(xiě)上商品名稱商品名稱，以及，以及未稅成本價(jià)未稅成本價(jià)和和含稅售價(jià)含稅售價(jià)等生產(chǎn)卡上相關(guān)的空格。等生產(chǎn)卡上相關(guān)的空格。Fill in items name

44、,purchase price without tax and sales price with tax20012006-9-71.在每日生產(chǎn)卡生效的在每日生產(chǎn)卡生效的前一天前一天晚上晚上打印出新的生產(chǎn)卡。打印出新的生產(chǎn)卡。Print new producing card the evening before daily producing card efficient4.將海報(bào)商品或促銷商品等用將海報(bào)商品或促銷商品等用熒光筆劃出熒光筆劃出。Line out DM and promotion items by fluorescence pen10,000國(guó)慶國(guó)慶3.對(duì)照明天的部門(mén)對(duì)照明天的部門(mén)

45、營(yíng)業(yè)額預(yù)估營(yíng)業(yè)額預(yù)估，前一，前一天的天的生產(chǎn)卡生產(chǎn)卡，損耗表?yè)p耗表，以及當(dāng)天的，以及當(dāng)天的銷銷售情況售情況，和明日的，和明日的特價(jià)情況特價(jià)情況等提前填等提前填寫(xiě)明天的預(yù)估生產(chǎn)量。寫(xiě)明天的預(yù)估生產(chǎn)量。Fill in tomorrow estimate producing quantity in advance according to tomorrow estimate turnover,yesterday producing card,loss card and todays sales.生產(chǎn)卡的解釋生產(chǎn)卡的解釋 Daily producing card explanation生產(chǎn)卡的準(zhǔn)備生產(chǎn)

46、卡的準(zhǔn)備 Daily producing card preparation每次生產(chǎn)后的工作每次生產(chǎn)后的工作 The work after producing每天結(jié)束后的工作每天結(jié)束后的工作 Daily work after finished如何控制如何控制 How to control生產(chǎn)卡的介紹生產(chǎn)卡的介紹Producing card presentation每次生產(chǎn)后立即在相應(yīng)的空格處填寫(xiě)實(shí)際生產(chǎn)數(shù)量。每次生產(chǎn)后立即在相應(yīng)的空格處填寫(xiě)實(shí)際生產(chǎn)數(shù)量。Fill in actual producing quantity after produce預(yù)估當(dāng)天生產(chǎn)量 Estimate today pr

47、oducing quantity 預(yù)估時(shí)段生產(chǎn)量Estimate period producing quantity 因?yàn)楫?dāng)天的預(yù)估生產(chǎn)量是在昨天晚上對(duì)照預(yù)估營(yíng)業(yè)額，和昨日生產(chǎn)數(shù)量以及損耗制因?yàn)楫?dāng)天的預(yù)估生產(chǎn)量是在昨天晚上對(duì)照預(yù)估營(yíng)業(yè)額，和昨日生產(chǎn)數(shù)量以及損耗制 定的，所以定的，所以銷售人員必須按照當(dāng)天顧客的實(shí)際情況加以調(diào)整從而避免缺貨。銷售人員必須按照當(dāng)天顧客的實(shí)際情況加以調(diào)整從而避免缺貨。Today estimate producing quantity is according to estimate turnover,yesterday producing quantity and l

48、oss.So sales employee should adjust by today debits to avoid OOS.Key points:要點(diǎn)要點(diǎn)5080403010025204050100204030105020205020401001050202050252010101030時(shí)段實(shí)際生產(chǎn)量Actual period producing quantity生產(chǎn)卡的解釋生產(chǎn)卡的解釋 Daily producing card explanation生產(chǎn)卡的準(zhǔn)備生產(chǎn)卡的準(zhǔn)備 Daily producing card preparation每次生產(chǎn)后的工作每次生產(chǎn)后的工作 The wor

49、k after producing每天結(jié)束后的工作每天結(jié)束后的工作 Daily work after finished如何控制如何控制 How to control生產(chǎn)卡的介紹生產(chǎn)卡的介紹Producing card presentation計(jì)算當(dāng)天的實(shí)際生產(chǎn)數(shù)量計(jì)算當(dāng)天的實(shí)際生產(chǎn)數(shù)量并并填寫(xiě)在當(dāng)天實(shí)際生產(chǎn)量填寫(xiě)在當(dāng)天實(shí)際生產(chǎn)量的空格內(nèi)。的空格內(nèi)。Calculate today actual producing quantity and fill in the blank.計(jì)算損耗數(shù)量計(jì)算損耗數(shù)量登記在損耗報(bào)表上，登記在損耗報(bào)表上，留檔便于日后分析。留檔便于日后分析。Calculate los

50、s quantity and fill in loss list for later analysis.對(duì)照當(dāng)天生產(chǎn)卡、損耗卡以及相對(duì)照當(dāng)天生產(chǎn)卡、損耗卡以及相關(guān)的表格關(guān)的表格預(yù)估明天的生產(chǎn)計(jì)劃預(yù)估明天的生產(chǎn)計(jì)劃。Estimate tomorrow producing planning according to today producing card and loss card.將舊的生產(chǎn)表將舊的生產(chǎn)表留檔留檔便于日便于日后分析。后分析。Put old producing card into files for later analysis.填寫(xiě)填寫(xiě) fill計(jì)算計(jì)算 calculate預(yù)估

51、預(yù)估 estimate留檔留檔 file生產(chǎn)卡的解釋生產(chǎn)卡的解釋 Daily producing card explanation生產(chǎn)卡的準(zhǔn)備生產(chǎn)卡的準(zhǔn)備 Daily producing card preparation每次生產(chǎn)后的工作每次生產(chǎn)后的工作 The work after producing每天結(jié)束后的工作每天結(jié)束后的工作 Daily work after finished如何控制如何控制 How to control生產(chǎn)卡的介紹生產(chǎn)卡的介紹Producing card presentation銷售課長(zhǎng)必須每二個(gè)小時(shí)檢查一次生產(chǎn)卡。銷售課長(zhǎng)必須每二個(gè)小時(shí)檢查一次生產(chǎn)卡。Sales d

52、epartment leader should check producing card once two hours.生鮮處長(zhǎng)必須保持每天檢查生產(chǎn)卡二次。生鮮處長(zhǎng)必須保持每天檢查生產(chǎn)卡二次。Fresh division manager should keep checking producing card twice a day.生產(chǎn)卡的介紹生產(chǎn)卡的介紹Producing card presentation很好的使用和執(zhí)行生產(chǎn)卡。很好的使用和執(zhí)行生產(chǎn)卡。Good use and implementation of producing card確保在一整天的銷售過(guò)程中使我們的商品保持良好的質(zhì)確

53、保在一整天的銷售過(guò)程中使我們的商品保持良好的質(zhì)量和新鮮程度。量和新鮮程度。Insure to keep freshness during the whole day sales.確保的食品安全和顧客滿意度。確保的食品安全和顧客滿意度。Insure 100%food security and 100%customer satisfy.生產(chǎn)卡的介紹生產(chǎn)卡的介紹Producing card presentationCold room management 冷庫(kù)管理冷庫(kù)管理 Consumption charter 保質(zhì)期限保質(zhì)期限Recipe and production process 生產(chǎn)工藝與流

54、程生產(chǎn)工藝與流程Hygiene 衛(wèi)生衛(wèi)生Leading product 指導(dǎo)性產(chǎn)品指導(dǎo)性產(chǎn)品Management tools 管理工具管理工具Contents 內(nèi)容內(nèi)容Product quality 產(chǎn)品質(zhì)量產(chǎn)品質(zhì)量Merchandise display standard 商品陳列標(biāo)準(zhǔn)商品陳列標(biāo)準(zhǔn) 面包課分類商品陳列規(guī)范介紹面包課分類商品陳列規(guī)范介紹Bakery category display standardl 商品的分類標(biāo)準(zhǔn)商品的分類標(biāo)準(zhǔn) merchandise category display standardl 散裝商品散裝商品 bulk merchandisel 促銷商品促銷商品

55、promotion items重點(diǎn)：重點(diǎn)：1.商品必須按照分類擺放 Put by categoryKey point 2.價(jià)格需要按從高到低的原則擺放 Put from high price to low price 3.每個(gè)商品必須對(duì)應(yīng)相同的價(jià)格標(biāo)簽 Each item with correct price label 4.商品需要按照顧客的購(gòu)物流量陳列飽滿 Display with big volume according to debits 5.陳列冷柜的溫度需要達(dá)到010，熱柜需要達(dá)到55以上 Cold container temperature should achieve 010,

56、hot container should over 55.6.商品的陳列容器和食品夾經(jīng)常清洗并且時(shí)刻保持清潔 cleanout display container and food nip to keep clean.7.所有陳列的商品都必須在符合規(guī)定的安全期限內(nèi)銷售 All items should sale in safety period.面包課分類商品陳列規(guī)范介紹面包課分類商品陳列規(guī)范介紹Bakery category display standard商品的分類標(biāo)準(zhǔn)商品的分類標(biāo)準(zhǔn)merchandise category display standard冷凍面團(tuán)共分為 五個(gè)大分類五個(gè)大分

57、類 5 categoryFrozen dough:五個(gè)中分類五個(gè)中分類 5 sub-family 十二個(gè)小分類十二個(gè)小分類 12 family所有商品陳列必須按照商品分類擺放！所有商品陳列必須按照商品分類擺放！Display by merchandise category!分類名稱 category：散裝類 bulk product分類編號(hào) category code：?品種數(shù)量 category SKU：?散裝類商品正常陳列散裝類商品正常陳列Bulk product display每個(gè)商品都需要配合商品的圖片和價(jià)格牌，方便顧客選購(gòu)。Each merchandise should with p

58、icture and price brand,easy to choose陳列標(biāo)準(zhǔn)：按照商品組織表出樣，按照分類標(biāo)準(zhǔn)并整齊陳列。display standard:according to assortment陳列溫度 display temperature銷售期限 display time limit所需表格 necessary sheet散裝面包的陳列必須豐滿，托盤(pán)和食品夾必須散裝面包的陳列必須豐滿，托盤(pán)和食品夾必須清潔干凈。清潔干凈。Bulk bread display in big volume,tray and food nip must be clean.散裝類商品正常陳列散裝類商品

59、正常陳列Bulk product display分類名稱category：散裝類bulk product分類編號(hào)category code：品種數(shù)量 category SKU：陳列標(biāo)準(zhǔn)：按照商品組織表出樣 ，按照分類標(biāo)準(zhǔn)并整齊陳列。display standard:according to assortment陳列溫度 display temperature銷售期限 display time limit所需表格 necessary sheet散裝類商品促銷陳列散裝類商品促銷陳列Bulk product display陳列標(biāo)準(zhǔn)：每個(gè)商品分類至少有一個(gè)促銷并有陳列標(biāo)準(zhǔn)：每個(gè)商品分類至少有一個(gè)促銷并

60、有正確對(duì)應(yīng)相同的促銷牌，商品集中陳列，突出促正確對(duì)應(yīng)相同的促銷牌，商品集中陳列，突出促銷氣氛。銷氣氛。Display standard:each merchandise must have one promotion item at least with correct POP.Display together and make promotion atmosphere.POP吊牌促銷標(biāo)簽POP label分類名稱category：散裝類bulk product分類編號(hào)category code：品種數(shù)量 category SKU：陳列標(biāo)準(zhǔn)：按照商品組織表出樣 ，按照分類標(biāo)準(zhǔn)并整齊陳列。dis

61、play standard:according to assortment陳列溫度 display temperature銷售期限 display time limit所需表格 necessary sheet陳列標(biāo)準(zhǔn)：每個(gè)商品分類至少有一個(gè)促銷并有正陳列標(biāo)準(zhǔn)：每個(gè)商品分類至少有一個(gè)促銷并有正確對(duì)應(yīng)相同的促銷牌，商品集中陳列，突出促銷確對(duì)應(yīng)相同的促銷牌，商品集中陳列，突出促銷氣氛。氣氛。Display standard:each category must has one promotion item at least,with POP,placed together,to make promotion atmosphere包裝類商品促銷陳列包裝類商品促銷陳列Packed product display分類名稱category：包裝類Packed product 分類編號(hào)category code：品種數(shù)量 category SKU：陳列標(biāo)準(zhǔn)：按照商品組織表出樣 ，按照分類標(biāo)準(zhǔn)并整齊陳列。display standard:according to assortment陳列溫度 display temperature銷售期限 display time limit所需表格 necessary sheetTHANK YOU 謝謝謝謝!