Instruction manuals and guidance
Branch rule books
Gives instructions for the day to day management of branches covers opening time, meal times, rounds and dispatch, window dressing, dressing of shelves, guidelines for poultry, egg, butter, cheese, bacon and ham, cooked meats, lamb, fresh meat, groceries departments , shop utensils, cool air room,...
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- Ref. No: SA/BRA/3/1/1/7
- Date: 1923-[1930s]
- Level: SubSubSeries
- Extent: 2 items
- Access: Open
Branch rule book
[1930s]Gives instructions for the day to day management of branches covers opening time, meal times, rounds and dispatch, window dressing, dressing of shelves, guidelines for poultry, egg, butter, cheese,...
SA/BRA/3/1/1/7/1
Branch rule book
1923Branch Rule Book issued for branch manager's guidance. This issue of the rule book is a revised version from August 1923.
SA/BRA/3/1/1/7/2
Gives instructions for the day to day management of branches covers opening time, meal times, rounds and dispatch, window dressing, dressing of shelves, guidelines for poultry, egg, butter, cheese, bacon and ham, cooked meats, lamb, fresh meat, groceries departments , shop utensils, cool air room, porter's duties and house-keeping.
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