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Some Improved Methods of Handling Groceries in Self-Service Retail Food Stores

Author

Listed:
  • Harwell, E. M.
  • Shaffer, Paul F.

Abstract

Excerpt from the report Summary: The use of proper methods, equipment, and layout in receiving, checking in, price marking, and stocking groceries in the retail food stores studied increased productivity in these operations from 67 to 87 percent. About one-third of the total man-hours in these stores were spent in the handling of grocery department items (all items sold in retail food stores except fresh fruits and vegetables, fresh and frozen meats, and dairy products). The checking-out operation is not considered a part of the grocery-department operation and therefore was not included in this analysis. The four functions studied accounted for three-fourths of the total man-hour requirements of the grocery department. Motion and time-study techniques were used to measure productivity on these functions as they were being performed before the study was made, and an attempt was then made to increase productivity in each function through the development of improved handling methods, equipment, and layout.

Suggested Citation

  • Harwell, E. M. & Shaffer, Paul F., 1952. "Some Improved Methods of Handling Groceries in Self-Service Retail Food Stores," Marketing Research Reports 309856, United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program.
    • Handle: RePEc:ags:uamsmr:309856
    DOI: 10.22004/ag.econ.309856
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