Research Paper on:
Grocery Store Meat Department Audit

Unformatted Sample Text from the Research Paper:
what the customer sees? Increasingly, marketers could be faulted for developing products and then seeking markets for them. This is a valid approach to new product development, but  somewhere along the way a market needs either to exist or be about to emerge. Marketers still can create a product and find some kind of market for it,  but their collective lives are much easier if they will only ask potential customers what they truly need and want. There are areas  in which assumptions need to be made; there are others in which assumptions are dangerous things and can hurt the grocers relationship with customers. Food Lion can attest to  this fact, as even now it battles the effects of negative national news stories, many of which centered on the meat departments of several stores.  The purpose here is to conduct a meat department audit, with particular attention on what the customer sees. Assessment Factors  Points of audit fall into three primary categories: safety, quality and productivity. Safety includes physical safety for workers and customers, as  well as product safety in terms of handling. Productivity involves workers activities of course, but also whatever initiatives that workers or the meat department managers design in efforts to  better serve their customers and thereby increase sales. It includes the basic movement and accomplishment of duties, but it also includes other areas. These include producing specialty ready-to-cook  items such as stuffed pork chops and in-store marinated chicken breasts. Quality, of course, touches all aspects of operation. It includes equipment