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D1.HBS.CL5.08. PROCESS LIQUOR SALES AT A BAR Facility. Subject Elements. This unit comprises four Elements: Complete liquor sales Pack goods Minimise theft Merchandise goods. Assessment. Assessment for this unit may include: Oral questions Written questions Work projects

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D1 hbs cl5 08

D1.HBS.CL5.08

PROCESS LIQUOR SALES AT A BAR Facility


Subject elements

Subject Elements

This unit comprises four Elements:

  • Complete liquor sales

  • Pack goods

  • Minimise theft

  • Merchandise goods


Assessment

Assessment

Assessment for this unit may include:

  • Oral questions

  • Written questions

  • Work projects

  • Workplace observation of practical skills

  • Practical exercises

  • Formal report from supervisor


Process liquor sales at a bar facility

Element 1

Complete liquor sales


Complete liquor sales

Complete liquor sales

Performance Criteria for this Element are:

  • Provide advice or information to customers on different types of products available

  • Process sales promptly in accordance with enterprise procedures

  • Complete order forms, invoices and/or receipts accurately in accordance with enterprise and legal requirements

  • Operate point of sale equipment in accordance with manufacturer’s instructions


Complete liquor sales1

Complete liquor sales

Performance Criteria for this Element are:

  • Ensure all necessary material and/or consumables are available at the point of sale area

  • Maintain cash drawer and float in accordance with enterprise procedures

  • Record transactions in accordance with enterprise procedures

  • Follow security procedures in accordance with enterprise requirements


Provide information to customers

Provide information to customers

Range of items sold

What items are sold in a liquor outlet:

  • Alcoholic beverages

  • Non-alcoholic beverages

  • Food items

  • Other Items


Provide information to customers1

Provide information to customers

Providing information

When advising customers on their purchases the two keys are to:

  • Identify customer needs and preferences

  • Use product knowledge


Provide information to customers2

Provide information to customers

Information to know

  • Products available

  • Price of products

  • Relative prices of similar products

  • Origin of products

  • Identifying products produced in the local region


Provide information to customers3

Provide information to customers

Information to know

  • Value for money

  • Special promotions

  • Ingredients

  • Relative strength

  • Suitable alternatives


Provide information to customers4

Provide information to customers

Ways to develop product knowledge

  • Read product labels

  • Talk to sales representatives, suppliers, wineries

  • Read relevant books on wines, spirits

  • Read industry magazines containing articles and reviews on products

  • Taste the products

  • Talk to customers and get their feedback

  • Attend and participate in tastings


Products in a liquor outlet

Products in a liquor outlet

Types of common products

  • Commonly stocked beers

  • Wines

  • Spirits

  • Liqueurs

  • Packaged convenience foods

  • Non-alcoholic drinks


Process liquor sales at a bar facility

Beer

  • How is beer made?

  • What are brands of local beer?

  • What are brands of imported beer?


Process liquor sales at a bar facility

Beer

Beer is a term for all fermented liquors brewed from malt and cereals.

Ingredients of beer making include:

  • Malted barley(sugar source)

  • Yeast(agent of fermentation)

  • Hops(flavouring and seasoning)

  • Water


Process liquor sales at a bar facility

Beer

Types of beers

Ales:

  • Pale Ale (bitters)

  • Dark Ale (stouts)

    Lagers:

  • Pale Lager (lagers and pilsners)


Process liquor sales at a bar facility

Beer

Local beers

Each country will have their own specialty beers that are often the most popular and consumed in the greatest amount:

  • What are the popular local beers in your country?

  • What are local ASEAN beers?

  • Are they ales or lagers?


Process liquor sales at a bar facility

Beer

Imported beers - examples

  • Fosters - Australia

  • Lowenbrau – Germany

  • Beck’s – Germany

  • Fürstenburg – Germany

  • König Pilsener – Germany

  • Corona – Mexico

  • Budweiser – USA


Process liquor sales at a bar facility

Beer

Imported beers – examples

  • Hollandia – Holland

  • Heineken – Holland

  • Miller – USA

  • Maes – Belgium

  • Chimay – Belgium

  • Duvel – Belgium

  • Asahi – Japan


Beer variations

Beer Variations

  • Shandy – Beer and lemonade

  • Beer with a dash – Beer with a dash of lemonade

  • Lager and lime – Lager with a dash of lime juice

  • Red eye beer – with tomato juice

  • Black and tan – Beer and stout

  • Half and half – Beer and stout

  • Portergaff – Stout and lemonade

  • Stout with a dash – Stout with a dash of lemonade


Process liquor sales at a bar facility

Wine

Wine

  • Wine is defined as the naturally produced beverage made from the fermented juice of grapes

  • Wine is a major aspect of beverage service and is routinely served to complement a lunch or evening meal

  • Wine knowledge will be covered later in this subject


Types of wine

Types of wine

Common types of wine

  • White wine

  • Red wine


Types of wine1

Types of wine

Wine categories

In addition to ‘red’ or white’ table wine, wine can be further categorised as follows:

  • Varietal or generic

  • Sparkling

  • Fortified


Varietal wines

Varietal wines

  • ‘Varietal’ wines are wines made from one grape variety

  • The name of this grape appears on the label of the bottle

  • The wine must be made from a minimum 85% of that stated variety


Varietal wines1

Varietal wines

Varietal white wines

White grape varieties include:

  • Chardonnay

  • Chenin Blanc

  • Riesling

  • Sauvignon Blanc

  • Semillon

  • Traminer


Varietal wines2

Varietal wines

Varietal red wines

Red grape varieties include:

  • Cabernet Sauvignon

  • Malbec

  • Merlot

  • Pinot Noir

  • Shiraz


Generic wines

Generic wines

‘Generic’ is the term used to describe wines are made to a style, usually naming a European location as its origin:

  • What generic wines do you know?


Generic wines1

Generic wines

Generic white wines

Generic white wines include:

  • Chablis

  • Hock

  • Moselle

  • Sauternes

  • White Burgundy


Generic wines2

Generic wines

Generic red wines

Generic red wines include:

  • Burgundy

  • Claret


Varietal and generic wines

Varietal and generic wines

When most wine industries started, most if not all of its wines were generic wines.

Today there is a tendency for:

  • Cask or house wines to be generic

  • Premium bottled wines to be varietal


Champagne sparking wines

Champagne/sparking wines

  • The word ‘Champagne’ is now legally reserved for sparkling wine produced from the Champagne region in France

  • Where produced in other parts of the world, it is correctly now known as ‘sparkling wine’


Champagne and sparking wines

Champagne and sparking wines

Production of sparkling wine

Sparkling wines may be made using one of four options:

  • Naturally Carbonated wine

  • Carbonated or Injection method

  • Cuvee close, Charmat, Bulk or Tank method

  • Transfer method


Champagne

Champagne

Styles of champagne

  • Non-vintage (N.V.)

  • Vintage

  • Rosé

  • Crémant

  • Blanc de blancs

  • Blanc de Noirs


Fortified wines

Fortified wines

Fortified wines are base wines which are strengthened or ‘fortified’ by the addition of grape spirit or brandy.

The addition of the grape spirit:

  • Stops fermentation

  • Increases alcoholic strength

  • Adds sweetness

  • Imparts keeping qualities

  • Provides the brandy character


Fortified wines1

Fortified wines

Types of fortified wines

  • Sherry

  • Vermouth

  • Port

  • Muscat

  • Tokay


Wine growing countries

Wine growing countries

  • What are famous wine growing countries?


Wine growing countries1

Wine growing countries

Top 10 wine producing countries in 2011

1 – 5:

  • France

  • Italy

  • Spain

  • United States

  • Argentina


Wine growing countries2

Wine growing countries

Top 10 wine producing countries in 2011

6 – 10:

  • China

  • Australia

  • South Africa

  • Germany

  • Portugal


Spirits

Spirits

Spirits

Spirits are a popular drink in many bars.

  • What types of spirits do you know?

  • Where do they originate?

  • What are they served with?


Spirits1

Spirits

Whisky

Whisky is distilled from grain (barley, rye, maize, cereal).

Four main ones being:

  • Scotch

  • Irish

  • Bourbon

  • Rye


Spirits2

Spirits

Scotch Whisky

  • Johnnie Walker – red label, blue label, black label, green label and gold label

  • Ballantines

  • The Famous Grouse

  • Teacher’s

  • Grants

  • Dewar’s


Spirits3

Spirits

Scotch Whisky

  • Black and White

  • Vat 69

  • Chivas Regal

  • Haig’s Dimple

  • Glenmorange

  • Glenlivet

  • Glenfiddich Single Malt 12 years old


Spirits4

Spirits

Irish Whiskey

  • Jameson

  • Paddy’s

  • Tullamore Dew


Spirits5

Spirits

American Bourbon and Rye Whiskies

  • Wild Turkey Kentucky Straight Bourbon Whiskey

  • Jack Daniels Sour Mash Tennessee Whiskey

  • Jim Beam Kentucky Straight Bourbon Whiskey

  • Cougar Bourbon


Spirits6

Spirits

Rum

  • Captain Morgan – spiced gold, dark, deluxe, white and gold

  • Bundaberg – underproof and overproof, Royal Liqueur, Distillers No 3

  • Bacardi – white, black and gold


Spirits7

Spirits

Gin

Gin is produced by rectifying a pure spirit with berries and botanical herbs:

  • Gilbey’s London Dry

  • Gordon’s


Spirits8

Spirits

Vodka

Is distilled from a base of grain and can come flavoured

  • Grey Goose

  • Stolichnaya

  • Finlandia

  • Wyborowa

  • Smirnoff

  • Skyy


Spirits9

Spirits

Brandy

Is distilled from wine, example brands:

  • St Remy

  • Hardy’s Black Bottle


Spirits10

Spirits

Cognac

The most famous brandy is Cognac made in the Cognac region of France; example brands:

  • Courvoisier

  • Remy Martin

  • Hennessy

  • Otard


Spirits11

Spirits

Common mixers for spirits

  • Gin – tonic water

  • Brandy – dry ginger, soda water

  • Whisky – dry ginger, soda water

  • Rum – cola

  • Vodka – lemonade, orange juice, tomato juice


Spirits12

Spirits

Other spirits

  • What other spirits can be served?

  • Where do they come from?

  • What are they made from?

  • What mixers can they be served with?


Liqueurs

Liqueurs

  • Liqueurs are spirits that have been flavoured with such things as fruits, herbs, roots and plants, then sweetened and sometimes artificially coloured

  • Liqueurs are proprietary or generic


Liqueurs1

Liqueurs

Proprietary or generic liqueurs

  • Proprietary brands are those produced by a single company such as Grand Marnier, Cointreau, Tia Maria, and Galliano

  • Generics are types of liqueurs that can be made by any company. They come in many flavours


Liqueurs2

Liqueurs

Common generic liqueurs flavours

  • Advocaat

  • Banana

  • Blue Curacao

  • Butterscotch

  • Cherry brandy


Liqueurs3

Liqueurs

Common generic liqueurs flavours

  • Crème de cacao

  • Crème de menthe

  • Melon

  • Mint chocolate

  • Triple sec


Liqueurs4

Liqueurs

Common proprietary liqueurs

  • Bailey’s Irish Cream

  • DOM Benedictine

  • Cointreau

  • Drambuie

  • Grand Marnier

  • Kahlua


Liqueurs5

Liqueurs

Common proprietary liqueurs

  • Jagermeister

  • Midori

  • Galliano

  • Tia Maria


Non alcoholic drinks

Non-alcoholic drinks

  • Tea

  • Coffee

  • Milk shakes

  • Flavoured milks

  • Smoothies

  • Hot or iced chocolate

  • Juices


Non alcoholic drinks1

Non-alcoholic drinks

  • Cordials and syrups

  • Waters

  • Soft drinks

  • Non-alcoholic cocktails

  • Health drinks

  • Frappés

  • Children’s specialty drinks

  • Energy drinks


Packaged snack foods

Packaged snack foods

Common snack foods

  • Chips or crisps

  • Nuts

  • Dips and salsas

  • Beef jerky

  • Confectionery – sweet items, chocolates, cakes, muffins

  • Breads and cheeses

  • Olives


Ancillary products

Ancillary products

  • Ice

  • Cigarettes and tobacco products

  • Bottle openers

  • Cork stoppers

  • Picnic sets

  • Sunscreen


Ancillary products1

Ancillary products

  • Carry bags

  • Cooler bags

  • Drink accessories

  • Decorative items for drinks and cocktails

  • Gift packages and gift vouchers

  • Drink and liquor-related books and magazines


Keys to providing relevant advice

Keys to providing relevant advice

  • Identify needs, wants and preferences

  • Identify if the beverage is for a special occasion

  • Identify if the beverage is to accompany food

  • Determine how much the customer wants to spend

  • Focus on the customer

  • Match products offered to their stated needs


Process sales promptly

Process sales promptly

Customer sales and service

  • Smile

  • Make eye contact with each customer

  • Use the customer’s name if known

  • Follow house procedures for cash handling, sales processing, giving change.

  • ‘Please’ and ‘Thank you’ are mandatory

  • Serve customers in the order they arrived at the service counter

  • Make an offer of assistance

  • Wish the customer ‘Goodbye’


Opportunities for optimising sales

Opportunities for optimising sales

The ABC of Selling

  • Automatic Sales

  • Bettered sale

  • Created sale


Complete order forms invoices and or receipts

Complete order forms, invoices and/or receipts

Staff in liquor outlets will have to deal with various pieces of paperwork as part of their everyday practice.

Examples of dealing with forms:

  • Completing an in-store order form as the customer dictates their order to you either in person or over the phone

  • Completing an establishment invoice that will accompany the supply of goods to a customer

  • Supplying a receipt for goods bought and supplied


Complete order forms invoices and or receipts1

Complete order forms, invoices and/or receipts

Order form information

  • Customer details

  • Delivery requirements

  • Payment details

  • Product description

  • Quantities involved

  • Any special requests

  • Name of the person recording the order

  • Declaration that purchaser is over 18 years of age


Complete order forms invoices and or receipts2

Complete order forms, invoices and/or receipts

Invoice information

  • Information about the supplier

  • Information about the customer

  • A reference number

  • Date

  • Goods supplied

  • Prices

  • Terms of trade

  • Additional charges

  • Service tax inclusions


Complete order forms invoices and or receipts3

Complete order forms, invoices and/or receipts

Receipts

  • Customer may require a register receipt or written receipt

  • Proof of purchase

  • This written receipt details the goods bought and payment method


Operate point of sale equipment

Operate point of sale equipment

Types of POS equipment

Commonly found items of equipment include:

  • Fixed or hand held bar-code reader or scanner

  • Cash register – also known as a POS terminal

  • EFTPOS terminals

  • Credit card processing equipment

  • Cash drawer


Operate point of sale equipment1

Operate point of sale equipment

House rules and requirements

  • Items must be registered to a specific department

  • Only management may have access to the register security keys

  • The cash register drawer must be kept locked when no-one is in attendance

  • Each staff member may have their personal operator number, code or ‘swipe bands’

  • No ‘No Sales’ are allowed to be rung

  • No change is to be given out for any purposes

  • Established floor limit for credit cards


Pos materials and consumables

POS materials and consumables

Ensure all necessary material and consumables are available

  • What are the various types of materials and consumables that are required to ensure POS equipment can operate in an effective manner?


Maintain cash float

Maintain cash float

A cash float

A cash float, also known as ‘the float’ is the amount of money that an establishment has deemed appropriate to commence the day’s trading for a cash register/point-of-sale (POS) terminal.

What are the steps associated with:

  • Receiving and accurately checking a cash float

  • Counting a cash float


Record transactions

Record transactions

Types of transactions

  • Cash

  • Cheque

  • Credit cards

  • EFTPOS

  • Refunds

  • Returned goods

  • Account payment


Identify and process customer delivery requirements

Identify and process customer delivery requirements

Pre-requisite requirements

Most liquor outlets will only deliver liquor under certain conditions:

  • Goods must be paid for prior to delivery

  • A minimum purchase quantity

  • Items will not be left at addresses where there is no one to accept delivery

  • No liquor will be delivered to minors

  • Deliveries may only be made within a prescribed geographic area


Identify and process customer delivery requirements1

Identify and process customer delivery requirements

Details needed to provide a delivery service

  • Name of the customer and their contact details

  • The address to where the delivery is to go

  • Special instructions

  • Precise nature of the goods to be delivered


Processing sales requirements

Processing sales requirements

Customer service standards

  • Honesty and integrity

  • Accuracy

  • Speed

  • Explanation and description of charges

  • Customer service


Follow security procedures

Follow security procedures

Use cash registers correctly

  • Try not to share cash registers

  • Never leave a cash register open when unattended

  • Keep cash registers out of the reach of customers

  • Lock cash registers when not in use

  • Keep the original note on display whilst a transaction is taking place

  • Regularly store large notes under the cash till

  • Regularly arrange for cash registers to be cleared


Follow security procedures1

Follow security procedures

Remove payments received and transport

  • Why is this important?

  • When should payments be removed from cash registers?

  • Who should do it?

  • Where should taking be placed?


Process liquor sales at a bar facility

Element 2

Pack goods


Pack goods

Pack goods

Performance Criteria for this Element are:

  • Maintain adequate supplies of wrapping materials

  • Pack goods in a suitably sized bag or container that adequately protects the goods, or wrap goods neatly and effectively

  • Follow safe work practices while packing goods


Maintain adequate supplies of wrapping materials

Maintain adequate supplies of wrapping materials

Wrapping materials and bags

  • Single-bottle bags

  • Double-bottle bags

  • Three-bottle bags

  • Four-bottle bags

  • Six-bottle bags

  • Long-neck bags


Maintain adequate supplies of wrapping materials1

Maintain adequate supplies of wrapping materials

Wrapping materials and bags

  • Half cartons

  • Full cartons

  • Special occasion bags

  • Gift wrapping paper

  • Sticky tape

  • Scissors

  • Ribbon and bows

  • Gift cards


Pack goods in a suitably sized bag

Pack goods in a suitably sized bag

Care when packing

When wrapping liquor products, care must be paid to ensure it is wrapped appropriately for the individual sale.

This means special attention needs to be paid when:

  • Packing stock for home delivery

  • Gift wrapping

  • Meeting specifically stated customer requirements


Pack goods in a suitably sized bag1

Pack goods in a suitably sized bag

Wrapping options

  • Gift wrapping

  • To bag or to box

  • Pre-bagging


Pack goods in a suitably sized bag2

Pack goods in a suitably sized bag

Keys to effective packing

  • Select the appropriate wrapping paper or bag

  • Make sure the wrapper is sound, clean and tidy

  • Take a little time and trouble to bag or box the goods

  • Check the way the package looks

  • Don’t be afraid to re-do anything that needs attention’

  • Hand it over carefully, smile and thank the customer


Pack goods in a suitably sized bag3

Pack goods in a suitably sized bag

Practical gift wrapping

  • Clear a space on which to work

  • Select the correct paper and cut the paper to size

  • Fold and wrap the product neatly tucking the tops and bottoms carefully and flat

  • Use sticky tape carefully

  • Add a bow and ribbons if required

  • Present the purchaser with a small gift card

  • Give the package carefully to the customer


Follow safe work practices

Follow safe work practices

Pack items safely to prevent any damage in transit

Transit or ‘transportation’ options from the liquor outlet are potentially threefold and they involve:

  • The customer taking their goods and getting them home

  • The outlet making a home delivery

  • The outlet mailing or couriering the items to their destination


Follow safe work practices1

Follow safe work practices

Safe packing techniques for delivery

  • Notify those handling the cartons that they are fragile

  • Handle the packs carefully at your end

  • Ensure a legible name and address for delivery are readily visible

  • Make sure your liquor outlet’s name, address and phone number (as the Sender) is readily visible

  • Only use recognised couriers with a good track record

  • Tape finished boxes securely


Process liquor sales at a bar facility

Element 3

Minimise theft


Minimise theft

Minimise theft

Performance Criteria for this Element are:

  • Apply security procedures to minimise theft

  • Maintain security of cash in accordance with enterprise procedures

  • Deal with suspicious behaviour of customers and/or staff in accordance with enterprise procedures

  • Keep storage areas secure from unauthorised access in accordance with enterprise procedures


Apply security procedures to minimise theft

Apply security procedures to minimise theft

Two central requirements in minimising theft are:

  • Taking preventative action to eliminate the incidence of theft

  • Maintaining ‘situational awareness’ of what is happening in the outlet at all times


Apply security procedures to minimise theft1

Apply security procedures to minimise theft

Security personnel or equipment

  • Security firms

  • Loss Prevention Officers

  • Static guard services

  • Security mirrors

  • Electronic sensors with movement buzzer

  • CCTV surveillance


Apply security procedures to minimise theft2

Apply security procedures to minimise theft

Internal security policies and practices

  • Use prohibited access signs

  • All internal doors that are not used during normal trading activities should be locked and alarmed

  • Keeping cash register drawer locked

  • Preparing an armed robbery procedure

  • Ensuring appropriate insurance is in place

  • Placing only low cost items near entrances

  • Never leaving the store floor unattended


Apply security procedures to minimise theft3

Apply security procedures to minimise theft

Maintaining surveillance

  • Using mirrors

  • Being alert for suspicious persons

  • Approaching customers and talking to them

  • Being alert to customers switching products

  • Checking customer trolleys


Apply security procedures to minimise theft4

Apply security procedures to minimise theft

Monitor high risk pilferage areas

Experience has identified there are certain high-risk areas for theft in a liquor store:

  • Certain product lines

  • Near entry and exit doors

  • Blind spots

  • Corners

  • Cool rooms


Deal with suspicious behaviour

Deal with suspicious behaviour

What is suspicious behaviour?

  • People looking anxious

  • People spending a lot of time in the liquor outlet but not buying anything

  • People who look around furtively

  • People who become aggressive when you approach them with an offer of help


Deal with suspicious behaviour1

Deal with suspicious behaviour

What is suspicious behaviour?

  • Anyone who enters the liquor outlet wearing a motorcycle helmet

  • People who come in with a large bag or a bulky overcoat

  • Customers spending a deal of time looking around


Deal with suspicious parcels

Deal with suspicious parcels

Suspicious parcels

  • What makes a parcel suspicious?

  • What do you do if you find one?


Keep storage areas secure

Keep storage areas secure

Storeroom controls

  • Restrict access and times to storerooms

  • Only move items with correct paperwork

  • Video surveillance

  • Regular internal security patrols

  • Locks should be used on doors and key access limited


Process liquor sales at a bar facility

Element 4

Merchandise goods


Merchandise goods

Merchandise goods

Performance Criteria for this Element are:

  • Receive, unpack and store goods in appropriate location

  • Display stock in accordance with enterprise procedures

  • Create and dismantle special promotional displays

  • Keep displays clean and tidy

  • Rotate stock in accordance with enterprise procedures

  • Prepare labels and tickets in accordance with enterprise procedures

  • Ensure stock is correctly priced


Receive unpack and store goods

Receive, unpack and store goods

Where might stock need to be placed?

Stock delivered into the premises may be stored:

  • In the coolroom

  • On the floor

  • In fridges

  • In a store room

  • By delivering stock directly to other departments


Receive unpack and store goods1

Receive, unpack and store goods

Unpacking deliveries

  • Check the delivery against the accompanying documentation

  • Ensure you sign for the delivery

  • Check the condition of the product

  • Ensure the presence of the stock on the floor does not present an OHS hazard


Receive unpack and store goods2

Receive, unpack and store goods

Unpacking deliveries

  • Do not leave stock unattended

  • Dispose of cartons, dividers and packaging material properly

  • Be careful

  • Apply correct manual handling and safe lifting techniques


Receive unpack and store goods3

Receive, unpack and store goods

Practise safe lifting, shifting and handling procedures

Considerations include:

  • Safe manual handling procedures

  • Using manual handling aids

  • Workplace layout

  • Work practices

  • Training


Display stock

Display stock

Display considerations

Important keys for you are to:

  • Follow house requirements

  • Ensure safety of customers and staff

  • Optimise security of the items being displayed


Display stock1

Display stock

Encourage impulse buying

  • The hope is customers will notice displays and other stock as they walk through, and make an ‘impulse buy’

  • An impulse buy is a purchase made on-the-spot, a purchase they had not intended to make on entering the store


Display stock2

Display stock

Purpose of displays

  • Increase sales

  • Make purchasing quicker and easier for the customers

  • Generate impulse sales

  • Create consumer interest

  • Capitalise on an up-coming special event

  • Highlight an individual product, or set of products

  • Provide a tasting opportunity and forum

  • Add interest to the store


Display stock3

Display stock

Merchandising – shelves and displays

  • Utilise prime positions

  • Increase ‘facings’

  • Where are the best places to promote items and why?


Display stock4

Display stock

Groupings

Products can be grouped in a variety of ways.

Traditionally, products are grouped by:

  • Product type

  • Specials

  • Size


Display stock5

Display stock

Merchandising requirements

  • Lighting

  • Balance

  • Triangles


An overview on displays

An overview on displays

Shelf Stock

  • Group all similar products together

  • Increase facings for high demand items

  • Use shelf tickets for new products and items

  • Adjust stock facings to match differences in seasonal demand

  • Maintain a ‘full shelf’ appearance


An overview on displays1

An overview on displays

Floor Displays

  • Locate items you want to sell in hot spots

  • If practical locate high demand products at the back of the store

  • Maintain appearance

  • Up-date displays one-at-a-time

  • Group similar products

  • Re-stock as required


Create and dismantle special promotional displays

Create and dismantle special promotional displays

Re-setting a display

Resetting a display or sales promotion may involve:

  • Re-stocking it as customers buy the products

  • Moving it to a different physical location within the store

  • Replenishing promotional material that is part of the display

  • Changing the stock in the physical display

  • Changing one or more aspects of the original display


Create and dismantle special promotional displays1

Create and dismantle special promotional displays

Dismantling displays - considerations

  • Minimising interruption to customers

  • Ensuring customer safety

  • Dismantling one display at a time

  • Working carefully

  • Returning stock to other appropriate locations

  • Retaining materials used in the display or promotion

  • Maintaining a clean and tidy store appearance


Keep displays clean and tidy

Keep displays clean and tidy

All display areas must be kept clean and tidy so as to send a message to customers that we are caring professionals, who take pride in our work and value our customers.

  • How can you do this?

  • What tasks need to be performed?


Keep displays clean and tidy1

Keep displays clean and tidy

  • Performing routine dusting, polishing and vacuuming

  • Performing spot cleaning

  • Cleaning up spills and breakages

  • Taking a walk outside and ensuring the exterior of the premises is clean and tidy

  • Putting equipment away when you have finished using it

  • Removing packaging and promotional signs that are no longer wanted

  • Monitoring stock and displays

  • Replacing things that need replacing


Keep displays clean and tidy2

Keep displays clean and tidy

Ensure cleanliness of refrigerators and coolrooms

  • Why is this important?

  • How can you do this?

  • What tasks need to be performed?


Rotate stock

Rotate stock

Importance of stock rotation

  • All stock in a liquor outlet must be rotated on a regular basis

  • Stock rotation is necessary to sell stock before ‘best before’ dates are exceeded and so as to keep stock current


Rotate stock1

Rotate stock

Stock rotation principles

  • The vast majority of stock in a liquor store will be rotated on a First In, First Out basis

  • This is also known as FIFO


Rotate stock2

Rotate stock

Practical considerations

  • Rotate items using their ‘Best Before’ dates, or their filling date as the basis for rotation

  • Distribute any out-of-date (or close to ‘Best Before’ date) stock to bars (where possible) so it can be used for dispensing purposes

  • Sell all products with a dated label or ‘worn’ appearance before new stock is offered for sale

  • Rotate stock so as to present shelves and displays with a ‘fully stocked’ appearance

  • Check non-liquor items

  • Best Before dates and either promote them or return to suppliers


Report defective and out of date stock promptly

Report defective and out of date stock promptly

  • What is detective stock?

  • How can you monitor ‘use by date’ of stock?

  • What do you do when items are defective or ‘out of stock’?

  • How can you prevent these scenarios?


Prepare labels and tickets

Prepare labels and tickets

Practical advice for preparing labels and tickets

  • Be accurate and honest

  • Don’t try to cram too much in to a label or ticket

  • Be selective about what you put in and what you leave out

  • Make sure the label is clear, legible and readily understood

  • Ensure it is the ‘right’ size

  • Construct it out of a suitable medium

  • Make more than one of the same thing at the same time


Prepare labels and tickets1

Prepare labels and tickets

What information might be included on display labels?

  • Product name

  • Supplier

  • Stock control details

  • Size

  • Selling price

  • Various coded information such as stock identification code, bar code and date code


Prepare labels and tickets2

Prepare labels and tickets

Two categories of price-marking equipment

Price-marking equipment falls into two broad categories:

  • Printers

  • Pricing guns


Ensure stock is correctly priced

Ensure stock is correctly priced

Keeping all stock priced at the correct and current price is a necessity in all sales situations:

  • How can you do this in an environment where products are varied and ever-changing?


Ensure stock is correctly priced1

Ensure stock is correctly priced

The need for correct base information

Pricing information may be provided to you by:

  • Suppliers

  • Head office

  • Management

  • Buying groups

  • Personal experience


Retaining pricing information

Retaining pricing information

Conducting in-house checks

It can be a useful practice to do random checks on selling prices within the store to ensure:

  • The required price is being shown on the label for the bottle

  • The same price is listed on the shelf label

  • The identical price is being shown on any other in-store advertising or promotional material

  • The product registers the correct price when it is scanned


Retaining pricing information1

Retaining pricing information

Conducting in-house checks

  • The right price is being shown in any media advertising or flyers

  • Where you have more than one outlet, that all outlets are displaying the same price

  • The stated selling price is returning the required percentage mark up

  • The stated selling price is in-line with head office requirements and buying group requirements


Retaining pricing information2

Retaining pricing information

Conducting in-house checks

  • The right price is being shown in any media advertising or flyers

  • Where you have more than one outlet, that all outlets are displaying the same price

  • The stated selling price is returning the required percentage mark up

  • The stated selling price is in-line with head office requirements and buying group requirements


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