1. Instructional Guide
group member: Yukihito Takashima , Shu Sato
5 major point
1. The making of the report to make a plan.
2. A waiting on customers method.
3. A means of payment of the money.
4. How to handle cash register.
5. The hygiene management method of the cooking ingredient.
First, the making of the report to make a plan is important to have a lot of customers
come.
All has the waiting on customers method briefly by making a plan.
Therefore, I make a waiting on customers manual.
Second, a waiting on customers method is important that I do not give a visitor
loathsomeness to have you come many times.
A manner and the waiting on customers of the salesclerk are important to satisfy
customers. Therefore you must do the training of the waiting on customers. You must
teach that you hold the most important greetings properly.
Third, a means of payment of the money is important so that a mistake of the change
does not happen. Because it is cash payment.
I do not have you go anymore if I make mistake of the change to customers. It is to lead
to the disadvantage of the shop. Therefore, the reason is because it produces only a
disadvantage in a shop to give an error in calculation.
Next, how to handle cash register is important to be satisfied with customers. In
addition, use register with brisk efficiency.
A mistake is given by all means if I cannot employ a cash register without being upset
when a shop was crowded.
Therefore training to be able to completely employ a cash register is necessary.
Finally, the hygiene management method of the cooking ingredient is important to offer
a high thing of the freshness to customers.
I am in a good state and must use the cooking ingredient which is the cause of the
cooking you offer a delicious dish, and to have a visitor satisfy.
Therefore the way of the save of the cooking ingredient is very important.