Standing instructions - blue volumes

Instructions include: staff orders; stocktaking; cash, premises and personnel security; thefts by customers; vehicle sealing; staff induction and hygiene. Indexed at front.

SA/BRA/3/1/1/5/2/1

Instructions include: staff orders; stocktaking; cash, premises and personnel security; thefts by customers; vehicle sealing; staff induction and hygiene. (Indexed).

SA/BRA/3/1/1/5/2/2

Instructions include: damaged goods; reductions to clear; stocktaking; personnel; hygiene - cleaning and housekeeping; deliveries; customer relations; Saturday and Monday working; refrigerated...

SA/BRA/3/1/1/5/2/3

Instructions include: damaged goods; reductions to clear; stocktaking; personnel; hygiene - cleaning and housekeeping; deliveries; customer relations; Saturday and Monday working; refrigerated...

SA/BRA/3/1/1/5/2/4

Instructions include: supply control; branch storage; deliveries; equipment handling; customer relations/complaints; product ticketing; working patterns; cleaning and trolley retrieval. (Indexed).

SA/BRA/3/1/1/5/2/5

Instructions include: weighing and pricing procedures; instructions for bacon, cheese, cooked meats, dairy, produce, bakery, beers, wines and spirits and non food departments; product ticketing; price...

SA/BRA/3/1/1/5/2/6

Instructions include: weighing and pricing procedures; instructions for bacon, cheese, cooked meats, dairy, produce, bakery, beers, wines and spirits and non food departments; product ticketing; price...

SA/BRA/3/1/1/5/2/7

Includes instructions for provisions departments (i.e. bacon, cheese, cooked meats and dairy products) and produce (i.e. fruit and vegetables) regarding storage; display; weighing; pricing; use of...

SA/BRA/3/1/1/5/2/8

Includes: instuctions for the meat department regarding butchering and preparartion of cuts; diagrams for the identification of cuts; storage; display; use of meat machines; pre packed meat and...

SA/BRA/3/1/1/5/2/9

Includes: instuctions for the meat department regarding butchering and preparartion of cuts; diagrams for the identification of cuts; storage; display; use of meat machines; pre-packed meat and...

SA/BRA/3/1/1/5/2/10

Includes: instructions for the grocery department regarding check-weighing; display; damaged goods; strorage; display; handling and deliveries of bread and cakes; pastry products; biscuits and crisps;...

SA/BRA/3/1/1/5/2/11