Supermarket Standardized Operation Management Fresh Food Management

Author: Dai Chunhua
Publisher:
Publish Date: 2002-11-01
Features: This series of books uses a significant amount of space and writing to introduce fresh produce operations, combining China's national conditions and following the concept of standardized operations. It starts from a theoretical height, comprehensively and deeply reveals the basic principles of fresh produce operations, and establishes the basic framework for fresh produce operations. The book fully discusses the operational practices of all departments involved in fresh produce, including vegetables and fruits, meat, seafood, bread, and ready-to-eat foods. The key content includes freshness management, operational planning, ordering and quality control, storage, processing, display, sales, loss control, gross profit, and fresh produce inventory.