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Table 8-1.—Stock Item Review List—Continued
S-3 MEAT DEPARTMENT ITEMS
RANGE OF LINE ITEM
COMMODITY
MINIMUM RECOMMENDED
BEEF
38-58
PORK (OTHER THAN SMOKED)
6-12
PORK (SMOKED)
5-10
VEAL (WHEN AVAILABLE IN
AREA)
2-6
LAMB
5-10
POULTRY
6-20
SEAFOOD
0-4
ETHNIC FOOD (SAUSAGE, TRIPE,
CHITTERLINGS)
3-20
TOTAL RANGE OF ITEMS
65-132
S-4 PRODUCE DEPARTMENTS ITEMS
FRESH FRUITS, FRESH VEGETABLES, AND NUTS
RANGE OF LINE ITEM
COMMODITY
MINIMUM RECOMMENDED
FRUITS
20-60
VEGETABLES
38-80
NUTS (IN THE SHELL)
2-4
TOTAL OF LINE ITEMS
60-144
MERCHANDISING GROUP RULES
NOTE 1: A 6-digit catalog number will be assigned to each item in the stock
list and price catalog. The group number that is designated for each
merchandising group will be used as the first two digits of the
catalog number to be assigned to each item within that merchan-
dising group.
8-8
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