This document discusses the importance of organizing and maintaining work areas in a store. It identifies key areas that should be kept clean and tidy, including counters, shelves, walkways, fitting rooms, and point of sale areas. Maintaining clean and organized work areas creates a positive store image, allows customers to shop easily, and promotes safety by keeping walkways clear. The document also stresses the importance of staff presenting a professional image through dress standards and personal hygiene practices. Regular cleaning, having supplies available, and being on the lookout for hazards helps keep the store organized and safe.
1. Organise and Maintain
Work Areas
SIRXCLM101
By Andrew Dwyer
Document Title (Editable via www.tastafe.tas.edu.au ‘Slide Master’) | Page 1
2. “Housekeeping” refers to maintaining
a clean and tidy store
Document Title (Editable via ‘Slide Master’) | Page 2
3. What area should be maintained?
Document Title (Editable via ‘Slide Master’) | Page 3
• Counters
• Shelves
• Walkways
• Fitting Rooms
• Point of Sale areas
• Store Rooms
• Merchandise
4. Store Image
• Counters and point of sale area need to be neat, clean and tidy
• Items like bags, stick tape and other stationary items need to be out of
Document Title (Editable via ‘Slide Master’) | Page 4
site but easily accessible
• Customers require a clear counter to purchase their products and do not
appreciate having products spoiled or damaged
5. Store Safety
• Floor areas need to be checked for broken tiles, torn carpet and spillage
• Walkways must be free of trolleys, boxes and cartons
Document Title (Editable via ‘Slide Master’) | Page 5
• Fixtures must not be jutting out
• Stock and signs should not obstruct line of vision or cause possible injury
6. Desired Store Image
Document Title (Editable via ‘Slide Master’) | Page 6
• Professional - Portray a positive attitude.
• Caring – Having a caring attitude towards clients
and co-workers helps create a positive store image
• Safe – An essential part of a positive image is to
have a safe workplace
7. What does good
housekeeping create ?
“A Buying
Environment “
Document Title (Editable via ‘Slide Master’) | Page 7
8. Primacy and Recency
Document Title (Editable via ‘Slide Master’) | Page 8
The order in which people recall things:
Primacy – recalling the earliest information presented
Recency – recall of the most recent information presented
THE CUSTOMER WILL RECALL THE FIRST AND LAST THINGS
THAT THEY SEE WHEN THEY ENTER YOUR STORE
9. Staff Presentation
The image that is acceptable to an employer, customer and yourself involves two
areas:
Document Title (Editable via ‘Slide Master’) | Page 9
1. Dress Standards
2. Personal Hygiene
Employee clothing/presentation is carefully chosen to reflect the image the
business wishes to convey.
Establishing Dress Requirements
1. Style
2. Colour
3. Accessory Types
4. Uniform ( if available)
10. Document Title (Editable via ‘Slide Master’) | Page 10
Appearance
By wearing clothes that are:
• Clean and properly pressed or ironed
• Clean shoes
• Sensible makeup; and appropriate accessories,
You convey a positive image to your customers
“I care about myself, my store and you”
11. Personal Hygiene Practices
• Long hair should be tied back especially when handling food.
• Make sure hands and nails are consistently clean and that gloves are worn
Document Title (Editable via ‘Slide Master’) | Page 11
when handling food
• When doing dirty high impact jobs, aprons should be worn and deodorant
applied
12. Be Prepared
Document Title (Editable via ‘Slide Master’) | Page 12
Have a cleaning cloth and cleaning materials close by.
Have a broom and dustpan easily in reach
13. Be on the lookout for Hazards
Document Title (Editable via ‘Slide Master’) | Page 13
Checklist for removal of hazards:
• Be aware
o Keep your eyes and ears alert
• Recognise and Identify
o Notice what has been spilt or what is the potential
hazard
• Inform
o Notify either your supervisor or cleaning staff that a
hazard needs to be managed
• Protect
o Display warning signs promptly to alert unsafe areas for
both customers and staff
• Action
o What action needs to be taken?
