Modern Supermarket Operation

By Edward A. Brand | Go to book overview

MODERN SUPERMARKET OPERATION

by DR. EDWARD A. BRAND

Assistant Dean
College of Business and Public Service
Michigan State University

BOOK DIVISION FAIRCHILD PUBLICATIONS, INC. NEW YORK

-i-

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Modern Supermarket Operation
Table of contents

Table of contents

  • Title Page i
  • Table of Contents iii
  • 1 - Introduction 1
  • 2 - The Modern Supermarket 3
  • 3 - Customer Services 6
  • 4 - Store Organization 12
  • 5 - The Supermarket Manager 20
  • 6 - Merchandising 25
  • 7 - Grocery Department 27
  • 8 - Meat--Its Place in the Food Store 32
  • 9 - Produce 42
  • 10 - Dairy 49
  • 11 - Baked Goods 52
  • 12 - Frozen Foods 58
  • 13 - Non-Foods 62
  • 14 - Pricing 68
  • 15 - Advertising 73
  • 16 - Cooperative Advertising 79
  • 17 - Displays 82
  • 18 - Promotions 90
  • 19 - Ordering 96
  • 20 - Receiving, Storing and Price Marking 99
  • 21 - Stocking 109
  • 22 - Housekeeping, Care and Maintenance 114
  • 23 - Supermarket Management Control 120
  • 24 - Buying Policies 125
  • 25 - Techniques of Buying 127
  • 26 - Sources of Market Information 136
  • 27 - Brand Policies 138
  • 28 - Sources of Supply 146
  • 29 - Site Selection for New Supermarkets 150
  • 30 - Shopping Centers 157
  • 31 - Store Layout 161
  • 32 - Equipment 181
  • 33 - Food Distribution Centers 195
  • 34 - Food Distribution Center Sites, Layout and Equipment 199
  • 35 - Food Distribution Center Operations 214
  • 36 - Transportation 231
  • 37 - Organization of Personnel Management 235
  • 38 - Efficiency Checklist 244
  • 39 - The Retailing Cycle 248
  • Bibliography 251
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