Please access the following URL if you want to secure using SSL. All pages in the site will be secure pages. fish2 eng.html


Technical training course for professionals

Instruction item


  1 Marine Products Division employee education

(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


An opinion and the communication are to info@fish food times

Foregoing volume of FISH FOOD TIMES