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Welcome to FISH FOOD TIMES

Technical training course for professionals


Instruction item

　　1 Marine Products Division employee education

（１）kitchen knife technology ー OJTin the workshop,and a many people meeting education
（２）Technical knowledge of the fish ー Introduction to fisheries textbook,and visual learning by tens thousands of pieces with photographs
（３）Consciousness reform ー Fun of the work of the fish, pride of the specialist, strength of the technology, deep attachment to profit
（４）Freshness management technique ー Significance and purpose of the treatment in cold salt water, viewpoint of the freshness, freshness maintenance technique
（５）Hygiene management technique ー Knowledge of cleeness, method of the appearance, knowledge of disease-causing germs
（６）Knowledge of the calculation ー General knowledge of managing, profit calculation technique, a value calculation technique
　　2 Education according to the hierarchy
（１）Product part buyer ー Stocking technique, market price information, Marine Products Division administration technique
（２）Manager,Chief ー Overall sales floor administration, instruction method of the subordinate, profit control technique
（３）general employee level ー Technique made with a sales floor, method of the value, value-added up technique
（４）New employee ー Fun of the fish section, Basics of the work of the fish, kitchen knife basics technique, basic knowledge of the fish
（５）Part employee ー trainning of sashimi adaptable fighting potential, Reckoning technique in the bloom of a product
　　3 Check of Marine Products Division
（１）Sales floor situation check（２）Work situation check（３）Competing shop investigation method（４）Numerical value stocktaking（５）Clinic comment of Fisheries sales floor （６）Sales floor improvement suggestion（７）Improvement problem suggestion
　　4 Sales plan technique
（１）Monthly sales plan ー Correspondence to a memorial day, an event,Sales system of the seasonal fish,Correspondence to a lifestyle
（２）Weekly sales plan ー Sale plan, instore promotional plan technique,Total man-hour plan technique
（３）Strategy of a value calculation technique ー Margin mixture technique,Monthly of a value calculation technique
　　5 Calculation management technique
（１） Management of profit ー Management of a profit with the freshfishs and Sashimi,Margin higher
（２）Margin Mixture of a value calculation technique ー Margin Mixture by SKU,distribute a class,sales
（３）Computer ー a value calculation technique by PC utilization,Visual inflection of the digital image
　　6 Work trip improvement
（１）Work method ー The preparation of the store to open、Workshop administration technique,Work technique for work of the next day,Work technique for Selling limit
（２）Commodification technique ー Effective commodification technique,Commodification manual preparation,Low cost commodification
（３）Work layout ー Improvement plan of Effective work line ,Design of the mechanization, the rationalization
（４）New menu suggestion ー Suggestion by knowledge and the technical idea
　　7 Plan to open newly and plan to be redecorated
（１）Sales floor design ー Design to form the demand of the times
（２）Shelf design of the sales floor ー Shelf design of every each corner
（３）Prior education before opening the store ー Education according to the hierarchy of the chiefs,person in charge,part employees


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