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Abstract

Excerpts from the report Introduction: The purpose of the study was to evaluate the check-out operation to determine the advantages and disadvantages of the more common methods and types of equipment now in use, as well as to develop and evaluate improved methods and equipment which might enable the industry to give improved customer service at the same cost or at a lower cost. Detailed studies were made on several types of equipment and were carried on in nine stores in two retail food store chains. Observations were made of the check-out operation in stores located in various sections of the country. The scope of the study consisted of an analysis of all work associated with the movement of the merchandise from the time it was brought to the check-out location until the complete order was checked and bagged (or boxed), ready to leave the store.

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