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Welcome to FISH FOOD TIMES
Technical training course for professionals
Instruction item
1 Marine Products Division employee education
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(1)kitchen knife technology ー OJTin the workshop,and a many people meeting education |
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2 Education according to the hierarchy
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(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 |
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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 |
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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 |
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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 |
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7 Plan to open newly and plan to be redecorated | |
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An opinion and the communication are to info@fish food times