1 Marine Products Division employee education
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（１）kitchen knife technology ー OJT in the workshop,and a many people meeting education
（２）Technical knowledge of the fish ー Introduction to fisheries textbook,and visual learning by tens thousands of pieces with photographs
（３）Consciousness reform ー Fun of the work of the fish, pride of the specialist, strength of the technology, deep attachment to profit
（４）Freshness management technique ー Significance and purpose of the treatment in cold salt water, viewpoint of the freshness, freshness maintenance technique
（５）Hygiene management technique ー Knowledge of cleeness, method of the appearance, knowledge of disease-causing germs
（６）Knowledge of the calculation ー General knowledge of managing, profit calculation technique, a value calculation technique |
2 Education according to the hierarchy |
（１）Product part buyer ー Stocking technique, market price information, Marine Products Division administration technique
（２）Manager,Chief ー Overall sales floor administration, instruction method of the subordinate, profit control technique
（３）general employee level ー Technique made with a sales floor, method of the value, value-added up technique
（４）New employee ー Fun of the fish section, Basics of the work of the fish, kitchen knife basics technique, basic knowledge of the fish
（５）Part employee ー trainning of sashimi adaptable fighting potential, Reckoning technique in the bloom of a product |
3 Check of Marine Products Division |
（１）Sales floor situation check （２）Work situation check （３）Competing shop investigation method （４）Numerical value stocktaking （５）Clinic comment of Fisheries sales floor （６）Sales floor improvement suggestion （７）Improvement problem suggestion |
4 Sales plan technique |
（１）Monthly sales plan ー Correspondence to a memorial day, an event,Sales system of the seasonal fish,Correspondence to a lifestyle
（２）Weekly sales plan ー Sale plan, instore promotional plan technique,Total man-hour plan technique
（３）Strategy of a value calculation technique ー Margin mixture technique,Monthly of a value calculation technique |
5 Calculation management technique |
（１） Management of profit ー Management of a profit with the freshfishs and Sashimi,Margin higher
（２）Margin Mixture of a value calculation technique ー Margin Mixture by SKU,distribute a class,sales
（３）Computer ー a value calculation technique by PC utilization,Visual inflection of the digital image |
6 Work trip improvement |
（１）Work method ー The preparation of the store to open、Workshop administration technique,Work technique for work of the next day,Work technique for Selling limit
（２）Commodification technique ー Effective commodification technique,Commodification manual preparation,Low cost commodification
（３）Work layout ー Improvement plan of Effective work line ,Design of the mechanization, the rationalization
（４）New menu suggestion ー Suggestion by knowledge and the technical idea |
7 Plan to open newly and plan to be redecorated |
（１）Sales floor design ー Design to form the demand of the times
（２）Shelf design of the sales floor ー Shelf design of every each corner
（３）Prior education before opening the store ー Education according to the hierarchy of the chiefs,person in charge,part employees |
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