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inventory; you may obtain the forms from the
ship’s store officer. You do not need to worry
about retail or cost prices on the prelisting;
however, be sure you follow the inventory pattern.
Prelist from left to right and finish prelisting one
fixture before moving onto the next. If your ship
uses the ROM system, you may be required to
generate or update the inventory prelisting by
identifying ship’s store stock numbers in the same
order as they will be inventoried. During inventory
when the actual physical inventory is not in
progress, and on completion of the inventory, the
retail store must remain closed until it has been
determined that there is no excessive shortage or
overage. The ship’s store officer secures the space
with a numbered lead or car seal. A log of these
numbered lead or car seals is maintained.
After it has been determined that there is no
excessive shortage or overage, the lead seal is
broken and the store is reopened for business.
RESTOCKING
The retail store is restocked by breaking out
merchandise from the bulk storeroom on an Intra-
Store Transfer Data, NAVSUP Form 973. Pro-
cedures for conducting breakouts are included in
chapter 3 of this TRAMAN. The important thing
to remember about breakouts from the bulk
storeroom is to check every item to be sure that
you receive what you are charged for. If you
receive more than you are charged for, you are
not making any extra money for the store because
the mistake will have to be resolved at the end of
the accounting period. Also this causes a great
deal of extra work for the office personnel. So
demand what you are charged for and take ONLY
those amounts.
When preparing requirements for restocking
the store, there are a few basic considerations to
keep in mind. Make sure you use the basic stock
list when you prepare your list of requirements
for the retail store. As we discussed earlier, these
basic stock items are considered necessary for the
health and comfort of the crew and you should
try to keep them in stock at all times.
In hot, humid climates, avoid overstocking
highly perishable merchandise such as candy bars,
chocolates, gum, biscuits, cookies, and some
tobacco products. If your retail store is air-
conditioned, you will not have this problem. You
will be able to control the temperature in your
space. You should keep the temperature between
60°F and 65°F to protect all items. If your retail
store is not air-conditioned or ventilation is poor,
you should use care when preparing your
restocking list to avoid overstocking items that
may be perishable. Stowage of and information
on specific stock items is covered in chapter 3 of
this TRAMAN.
STORING FOR SEA
The important thing to keep in mind when
preparing your store for sea is to anticipate rough
weather. Racks and bins should be used to the
fullest extent, especially for all breakable items
such as cameras and watches. When these expen-
sive items are damaged beyond sale, the loss is
absorbed in your profits and there is no way the
money can be recouped. Never secure the store
for the day until you have very carefully checked
everything and are sure things are secured to
withstand any heavy seas that may develop during
the night. It takes only one hard roll to bring all
unsecured merchandise crashing to the deck.
Many retail store operators have learned the hard
way when they found themselves putting their
store back together, not to mention having to
answer for their negligence. Taking the initial
precautions and a few extra minutes at the end
of each day will eliminate the possibility of any
mishaps.
SANITATION AND CLEANLINESS
Sanitation regulations are approved by the
senior member of the medical department and
issued to all sales outlets and service activities.
These instructions are posted in ship’s store spaces
and must be rigidly enforced. All merchandise,
shelves, bins, and the overhead must be kept free
of dust and dirt. Keep the decks clean and allow
no dirt or dust to accumulate in corners. Dirty
merchandise in a dirty space loses its appeal.
In addition, personnel assigned to the spaces
must be scrupulously clean at all times. Your
customer has every right to expect to be served
by a neat, well-groomed operator. Create a
favorable impression, and you have a customer
who is more easily satisfied.
VENDING MACHINES
Just like the retail store, the vending machines
are sales outlets. These machines are another
means of merchandising products aboard ship.
A vending machine (fig. 2-12) is a coin-operated
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