24-Dept-肉课-060918

Butchery肉课Participation销售占比:16.6%oftheDivisionOperatingresult营运绩效:4.50%2006.09.07世纪联华生鲜培训材料–24课Coldroommanagement冷库管理Consumptioncharter保质期限Hygiene卫生Productquality产品质量Concept+goodpractice理念+实践Managementtools管理方式Contents内容Merchandisedisplaystandard商品陈列标准世纪联华生鲜培训材料–24课Useacleancontainer.周转筐要干净Plasticsheetcovertheproductinthebasket.周转箱内的商品上必须盖保鲜膜Temperatureat0oCto10oC.度必须控制在0oC~10oC.Coldroommanagement冷库管理Objective目的：Storagetheproductsattherighttemperature.仓库里的商品必须存放在正确的温度下。Receivingdate收货日期Coverbyplasticfilm用保鲜膜覆盖Keypoints:要点世纪联华生鲜培训材料–24课Carcasswellarranged.分割部位悬挂整齐Receivingdateonthebasket.收货日期要标贴Cleanlinessofcoldroom.冷库要清洗干净Coldroommanagement冷库管理Objective目的：Storagetheproductingoodcondition.以良好状况储存商品CarcasswellArranged分割部位悬挂整齐Putreceivingdate要有收货日期Cleannessofthecoldroom冷库干净Keypoints:要点世纪联华生鲜培训材料–24课Coldroommanagement冷库管理Consumptioncharter保质期限Hygiene卫生Productquality产品质量Concept+goodpractice理念+实践Managementtools管理方式Contents内容Merchandisedisplaystandard商品陈列标准世纪联华生鲜培训材料–24课Checktheexpirationdate.检查产品有效期Consumptioncharter保质期限Objective目的：Toguaranteethefreshness.保证新鲜Keypoints:要点商品分类MerchandiseFamily保质期（全国）Warrant(National)销售期限(卖台)Timeforsale(onLabel)保质期(上海)Warrant(Shanghai)销售期限(卖台)Timeforsale(onLabel)温度Temp.肉类Butchery干肉，腌肉DriedorsmokedmeatD+157天D+157天常温新鲜肉FreshmeatD+21天或24小时D+21天或24小时0-10℃肉糜，肉丝，肉片等Minced,sliced,cutmeatD+11天D+11天0-10℃半成品DishedmeatD+1DD+1D0-10℃禽类PoultryD+21天或24小时D+21天或24小时0-10℃世纪联华生鲜培训材料–24课Putthelabelpriceontherighthandtop.将标签贴在右上角Checkprice,namematchedtotheproduct.检查商品的品名及价格PackingdateConsumptioncharter保质期限Objective目的：Packtheproductingoodcondition.要很好的包装商品Itemname单品名TemperatureRequired保质温度Unitweight重量Unitprice/kg单价Keypoints:要点世纪联华生鲜培训材料–24课Checktheexpirationdate.检查商品的有效期Consumptioncharter保质期限Objective目的：Packtheproductingoodcondition.要很好的包装商品Keypoints:要点世纪联华生鲜培训材料–24课Coldroommanagement冷库管理Consumptioncharter保质期限Hygiene卫生Productquality产品质量Concept+goodpractice理念+实践Managementtools管理方式Contents内容Merchandisedisplaystandard商品陈列标准世纪联华生鲜培训材料–24课Repackagingisforbidden:itmeansthateachproductmuststayinitsoriginalpackage,withtheoriginallabelonit.禁止反包装：意思是指每一件商品必须放在它原来的包装里，并贴有原来的标签。Hygiene卫生Objective目的：Toensuresafetyofgoods.保证商品的安全性Keypoints:要点世纪联华生鲜培训材料–24课Afterclosing关店后:Keepallthegoodsforsaleincoldroom.将所有的商品放入冷库Checktheshowcase.检查展示柜Cleantheequipment.清洁资产和设备Hygiene卫生Objective目的：Toensuresafetyofgoods.保证商品的安全性Keypoints:要点世纪联华生鲜培训材料–24课Allmincedmeatmustbepreparedwithfreshmeat.所有的肉馅必须要用新鲜的肉制作Allmincedmeatmustbepackagedanddateddirectly.所有肉馅必须包装后马上贴上标签Allmeatballsmustbepreparedwithfreshmincedmeat,packagedanddateddirectly.所有肉圆必须要用新鲜的肉糜制作，包装后马上贴上标签Hygiene卫生Objective目的：Toensuresafetyofgoods.保证商品的安全性Keypoints:要点世纪联华生鲜培训材料–24课Coldroommanagement冷库管理Consumptioncharter保质期限Hygiene卫生Productquality产品质量Concept+goodpractice理念+实践Managementtools管理方式Contents内容Merchandisedisplaystandard商品陈列标准世纪联华生鲜培训材料–24课Pork猪肉Beef牛肉Poultry家禽Smoked&saltedproduct腌腊制品Productquality产品质量世纪联华生鲜培训材料–24课Fresh新鲜:Naturalbrightredtopinkcolor.自然红或粉红色。Freshmeatsmell.新鲜的肉的气味Elasticity&juicy湿润而有弹性Noextravagatedblood&lymph没有淤血和淋巴Pinkcolor粉红色NotFresh不新鲜:Darkorgreencolor.灰暗或发绿Badsmell.难闻的气味Loosemeat&noelasticity失去应有的色泽和弹性Extravagatedbloodspot&lymphinsidethemeat有淤血和淋巴在里面Loosemeat&noelasticity肉松无弹性ProductQuality产品质量Pork猪肉Noextravagatedblood&lymph无漂白血色和淋巴Meatcolorisgreen肉色为绿色世纪联华生鲜培训材料–24课Fresh新鲜:Boneisredtodeeppink.骨头是红色或深粉色Exteriorsurfaceofmeatisred.表面的肉是红色的Freshmeatsmell.新鲜的肉味Boneisnotbroken骨头没有断裂Clean&redcolor清晰&红色NotFresh不新鲜:Boneisgreen,darkorbroken骨头是灰绿的或者是断裂的Meatisbrowntogreen.肉是发绿发灰的Badsmell.气味难闻Surfaceisslimy&sticky表面粘糊Boneisgreen&dirty骨头发绿ProductQuality产品质量PorkMeatwithBone肋排Fat&meatarewelltrimmed肥瘦分明Meatisgreen肉发绿世纪联华生鲜培训材料–24课Fresh新鲜:Lightredtoredcolor.色亮肉红Freshmeatsmell.新鲜肉的气味Tender&Juicy.鲜嫩多汁Noextravagatedbloodspot.没有淤血Freshredcolor新鲜的红色NotFresh不新鲜:Meatisdarkredtogray.肉色发暗发灰Badsmell.气味难闻Slimy&stickyonthesurface.表面粘糊Haveextravagatedbloodspot.有出血点Noelasticity没有弹性ProductQuality产品质量Beef牛肉Tender&juicy湿润有弹性MeatcolorisGray肉色发灰世纪联华生鲜培训材料–24课Fresh新鲜:Whitetolightyellowskin.白色或浅黄色Freshmeatsmell&juicy.新鲜的味道Noextravagatedblood.没有淤血Skinisnotbreak.表皮没有破损Skinisnotbreak表皮无破损NotFresh不新鲜:Skinispaleanddry.表皮发干Badsmell.气味难闻Wrinkledskinorskinisbreak.表皮破损Haveextravagatedblood.有淤血Skinisbreak表皮破损ProductQuality产品质量Wholepoultry整禽Juicy&noextravagatedBlood润泽而没有淤血Skinispale&dry表皮干皱世纪联华生鲜培训材料–24课Fresh新鲜:Meatislightpink.色泽粉红Freshmeatsmell.新鲜肉味Cleanandjuicy.清洁而湿润Fresh&juicy新鲜而湿润NotFresh不新鲜:Meatcolorispaleordark.肉色发灰、变深Badsmell.气味难闻Bloodspot.有出血点Dirty&dry.湿润度不好Bloodspot出血点ProductQuality产品质量PoultryMeat鸡胸Meatislightpink粉红色的肉Meatcolorispale肉色发白世纪联华生鲜培训材料–24课Fresh新鲜:Pinkbones,whitetolightyellowskin粉色的骨头，白色或浅黄色的表皮Skin&meatarewellconnected皮肉粘连程度好Cleanandjuicy.湿润、清洁Freshsmell.新鲜的气味Clean&juicy清晰而湿润NotFresh不新鲜:Bonesisdarkorgreen.骨头发黑、发绿Brokenbones.骨头断裂Badsmell&bloodspots.气味难闻有出血点Dryskinorwrinkleskin.表皮干燥、褶皱Meatcolorisdark肉色发黑ProductQuality产品质量PoultryMeatwithBone鸡大腿Skin&meatarewellConnected皮肉的粘连程度好Boneisgreen骨头发绿世纪联华生鲜培训