'Good Communications Guide'
[c. 1993]Issued by J Sainsbury Information Systems Division.
SA/BL/3/24/7
'2nd Month of Training with J. Sainsbury Limited' notes by M.D. Conolly, Trainee Buyer
1968SA/BL/3/24/22
Customer Services presentation pack
[1990s]Pack produced to accompany a customer services training day. Gives details of departmental staff structure, responsibilities e.g. complaints reception and how branches can help Customer Services to...
SA/BL/3/37/2
La Belle Duo 16 projector unit
c. 1973Rectangular, portable electrical projector units. Each features a screen, speaker, control knobs and two wide apertures for the insertion of media cartridges (possibly one film strip and one audio -...
SA/BL/3/216
La Belle Tutor 16 projector unit
c. 1973Rectangular, portable electrical projector unit. Features a speaker, control knobs, a wide aperture for the insertion of media cartridge and projection opening. With carry handle on the top of the...
SA/BL/3/217
'Field report slides - a testimonial to good sanitation practices' (pack from Super Market Institute)
20th centuryContains 80 slides showing various stages of the food process from its arrival, through to its packaging and presentation on the shelves. Also includes a pad of sheets containing twenty five...
SA/BR/10/14/4
'Food hygiene - the reasons for its importance' guide
Dec 1971Guide for senior staff involved in food handling to show them why food hygiene is important. One of the guides has been placed in a melinex sleeve which also contains three sheets of artwork and a...
SA/BR/10/14/5
Material relating to Innovations '96 exhibition
5-7 Jun 1996Programme for "Innovations '96" exhibition held at Rennie House Conference Centre. Themes involved include consumer relationship marketing, powershopping, loss prevention, the demand driven supply...
SA/BR/17/26
Standing instructions: General - Book I
1972-1974Instructions 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
Standing instructions: General - Book I
1972-1975Instructions 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
Branch management book
Jan 1914Photocopy of booklet issued by Branch Management Department to provide guidence in order to bring about a universal form of management. Covers: opening times; duties before breakfast, despatch,...
SA/BRA/3/1/1/11
Training Centre notes
[c. 1970s]"Procedure of Ordering and Despatch of Commodities". The commodities include: bacon, cheese, cooked meats, butter fats, eggs and canned goods.
SA/BRA/3/1/1/18
"Glossary of Terms" leaflet
[c. 1990s]Explains Sainsbury's terms, presumably for new members of staff.
SA/BRA/3/1/1/20
Operational Skills Training workbooks
Jan 1997Workbooks for Sainsbury's Operational Skills Training in Level 1 - Visual, Level 2 - Replenishing and and Level 4 - Managing Department Food Safety. (Level 3 missing).
SA/BRA/3/1/1/46
Note regarding cheese
31 Mar 1964Note from the Retail Trading Department to the Training Centre requesting information regarding a new way of cutting processed cheese.
SA/BRA/3/1/1/48
"Scotch beef: A few interesting points for the information of Staff" card
[c. 1930s-1950s]Card to be issued to staff or displayed in staff areas. The card feature information which can be passed on to customers, including: connection between Sainsbury's and Scottish farmers; contact...
SA/BRA/3/1/1/54
Trade union correspondence and other papers
1977-1984Correspondence and paperwork related to the trade unions working on behalf of staff at Sainsbury's Blackfriars head office and depot; the Supervisory, Administrative and Technical Association (SATA)...
SA/BRA/3/1/5/6
Manual of Branch Catering Procedures
Apr 1973A 35 page, A4 size manual with a blue cover, held together by a ring binder. The manual covers all aspects of branch catering including the induction and training of staff, tariff prices, duties,...
SA/BRA/3/2/5
The case of the hidden enemies
Nov 1991Workbook used to train staff undertaking the Basic Food Hygiene Certificate. The training was validated by the Institution of Environmental Health Officers and covered areas such as food poisoning,...
SA/BRA/4/1/1/2
Food preparation training notes and guidelines
1959-[1960s]Includes teaching notes for Sainsbury's Training Centre instructors on food preparation and presentation practices.
SA/BRA/4/1/3/15