Branch management book

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Lamb Staff instructions Home delivery Dairy products Horse-drawn vehicles Store equipment Stores Fresh poultry Staff restaurants Hygiene Butter Staff Tricycles Wholesale trade Counter service stores Customer service Ordering services Store management Cheese Career development Food preparation Product displays Distribution Payment Training Eggs Recruitment Butchery Window displays Stock control Cheque payment Uniforms Fresh meat Staff accommodation Food storage Fresh food Transport Customer accounts Wages Bacon Staff administration Refrigeration Cooked meats Bicycles Security Working hours

Photocopy of booklet issued by Branch Management Department to provide guidence in order to bring about a universal form of management.

Covers: opening times; duties before breakfast, despatch, rounds, window dressing, dressing of shelves, receiving of goods, instruction for poultry, eggs, butter, cheese, bacon, cooked meat and lamb departments, wholesale trading, clerical work, purchase of sundries, selling offal, office routine, cash tills and voucher system, banking, shop utensils, counters and butter blocks, staff training, qualification of salesmen, outfil and accident and sickness, ice room and cold store, stables, locking up of premises, housekeeping. porter's duties, works department and general remarks.

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Branch management book

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