xx大型超市生鮮管理手冊(cè)【稀缺資源,路過(guò)別錯(cuò)過(guò)】

1、新概念管理手冊(cè)?生鮮手冊(cè)(上)第1頁(yè)共74頁(yè)XX大型超市生鮮管理手冊(cè)新概念管理手冊(cè)?生鮮手冊(cè)(上)第3頁(yè)共74頁(yè)四、肉類部的設(shè)備保養(yǎng)四、肉類部的設(shè)備保養(yǎng)............................................................................................46五、水產(chǎn)部設(shè)備的保養(yǎng)五、水產(chǎn)部設(shè)備的保養(yǎng)..............................

2、..............................................................47六、熟食（面包）部的設(shè)備保養(yǎng)六、熟食（面包）部的設(shè)備保養(yǎng)............................................................................49七、日配部的設(shè)備保養(yǎng)七、日配部的設(shè)備保養(yǎng)..............................

3、..............................................................52八、電子稱維護(hù)與保養(yǎng)八、電子稱維護(hù)與保養(yǎng)............................................................................................53第七章第七章生鮮收貨、驗(yàn)貨程序及標(biāo)準(zhǔn)制定生鮮收貨、驗(yàn)貨程序及標(biāo)準(zhǔn)制定........

4、.....................................................55一、生鮮收貨、驗(yàn)貨程序一、生鮮收貨、驗(yàn)貨程序........................................................................................55二、生鮮驗(yàn)貨標(biāo)準(zhǔn)制定二、生鮮驗(yàn)貨標(biāo)準(zhǔn)制定.................................

5、...........................................................56第八章第八章生鮮訂貨、補(bǔ)貨管理生鮮訂貨、補(bǔ)貨管理.................................................................................57一、訂貨管理一、訂貨管理........................................

6、....................................................................57二、訂貨方式二、訂貨方式............................................................................................................57三、蔬果訂貨、補(bǔ)貨原則三、蔬果訂貨、補(bǔ)貨原則......

7、..................................................................................58四、肉類訂貨、補(bǔ)貨原則四、肉類訂貨、補(bǔ)貨原則........................................................................................59五、水產(chǎn)訂貨、補(bǔ)貨原則五、水產(chǎn)訂貨、補(bǔ)貨原則..

8、......................................................................................60六、熟食（面包）訂貨、補(bǔ)貨原則六、熟食（面包）訂貨、補(bǔ)貨原則........................................................................61七、日配訂貨、補(bǔ)貨原則七、日配訂貨、補(bǔ)貨原則......

9、..................................................................................63第九章第九章生鮮陳列、銷售原則生鮮陳列、銷售原則.................................................................................64一、陳列管理一、陳列管理.................

10、...........................................................................................64二、生鮮商品銷售管理二、生鮮商品銷售管理............................................................................................65三、蔬果的陳列與銷售三、蔬

11、果的陳列與銷售............................................................................................65四、肉類的陳列與銷售四、肉類的陳列與銷售............................................................................................67五、水產(chǎn)品

12、陳列與銷售五、水產(chǎn)品陳列與銷售............................................................................................68六、熟食（面包）陳列與銷售六、熟食（面包）陳列與銷售................................................................................69七、日