Separately, I will touch on such an important business process as checking a store or food service outlet. It’s the same story in manufacturing because the principles are the same everywhere. What is being tested? What’s most important?
Adjacent territory
Rubbish and snow are removed, the windows are clean, there are no extraneous inscriptions or announcements. The hall, floor, lockers for buyers’ belongings are clean.
Shop equipment
Checkout counters separately, scales separately, slicers separately, shelving equipment separately, refrigeration equipment separately – everything must be clean and serviceable.
Workplaces for sellers, cashiers, cooks
Equipped, cleaned. Cutting boards – marked, knives – in stock, hand dryers equipped with disposable towels, at the checkout – advertising brochures, if any. There should be a basket for used checks. Foreign objects should not be present.
Working premises
The floor is clean. The racks are checked separately, the equipment is checked separately. Tables and cupboards are in good working order and clean. Inventories must be kept in places designated for their storage. If it is food, then in gastronorm containers.
Packaging
Scales, tables, thermostat, slicers are checked separately. Hand dryer – either with disposable towels or electric. The goods must be packaged according to the packing rules.
Waste paper
The cardboard should be compressed, bales with waste paper should be in the designated storage location.
Service premises
The changing room must be closed. The landing gate must also be closed if there is no acceptance of the goods. Goods for return and cancellation must be in a separate room and not intersect with other goods. Doors, grates of storage rooms must be closed, and the keys must be kept by the administration. Loading and unloading equipment (rolls, carts, lifts) must be in good condition and regularly serviced.
Hardware with software
Computers, printers … must be in good working order and not contain extraneous information (no games and social networks).
Documentation
Should be framed, especially the one that concerns buyers. Packaged goods must be annotated. Permits – in full, deadlines met. Waybills, invoices, certificates, attachments – issued and stored in specially designated places. The book of the senior cashier, cashier-operator is kept according to the rules. In the book of arrival and departure of employees (it is better that this is recorded in electronic form) all personnel are noted according to the state.
Display of goods, trading floor
Price tags are consistent and updated regularly if there is no revaluation. The goods are laid out according to the planogram. If this is a catering establishment, the planogram must also be followed. All goods must undergo pre-sale preparation, all inscriptions, annotations must be readable. The filling of shelves and containers must be full. There must be a sufficient quantity of goods required for sale – not less than sold from order to order. The sausage department is a good quality product, not weathered, not dry. The terms of implementation correspond to the certificates. The assortment must be checked by personnel every day for at least five hundred items. Checking the timing of the sale of goods – the most sensitive topic – should occur daily using an accounting system and daily physical examination.
Cash
The change fund, funds for household needs, cash at the cashier’s office of the senior cashier are checked separately.
Staff
must be in the workplace according to the timesheet and staffing table. The dress code must correspond to the approved one. Disposal of goods from the refrigerator counter is carried out only with disposable gloves. A slicer is used to cut cheeses and other goods. Plastic cards are accepted at the box office. Customer service is provided based on the standards approved by the company. All measures should be taken by the facility manager to ensure that the staff is fully staffed.