HT Financials - Vocabulary Flashcards

1
Q

A weekly management tool used to get a snapshot view of a department (store) performance.

A

Charge Gross

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2
Q

Report used to verify consistency and markup % trends and to reconcile vendor deliveriess with the Order Register

A

Consolidated Invoice Report

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3
Q

When a vendor has their invoice in their handheld and brings it into the store to communicate with SoftGrocer

A

DEX (Date Exchange)

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4
Q

Document that verifies correct billing and matches merchandise received

A

Invoice

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5
Q

A correction made to an error in the billing of merchandise.

A

Invoice Error Correction

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6
Q

When a vendor has the ability to transmit invoices from their network system to Harris Teeter and then SoftGrocer

A

NEX (Network Exchange)

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7
Q

A weekly report detailing all the charges and credits to the department (Store).

A

Order Register

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8
Q

A database used to record and over/shorts received.

A

Over/Short Report

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9
Q

Price Types

A

1 - Regular

10 - No Decline - No Ad

20 - Decline - No Ad

30 - No Deline - On Ad

40 - Decline - On Ad

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10
Q

A report which shows performance for total store and each department for the period and year to date

A

Store Operating Statement (SOS)

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11
Q

Store Management Analysis Reporting Tool

A

SMART

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12
Q

Ensures that product moved to or from another department or store is charged/credited properly

A

Transfer

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13
Q

Database that is used to receord damage to product that occurs before a truck is unloaded at the store and damage that occurs during the unloading due to improper loading or stacking of the trailer at the warehouse

A

Transportation Damage

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14
Q

Product that arrice from the warehouse in a condition not suitable for resale due to product deteriation or short dating

A

Unsaleable merchandise

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15
Q

The difference between the retail charged to the store minus the retail of the item sold to the customer (VIC Specials and sales plan)

A

Declines

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16
Q

Describes the differnce between the cost Harris Teeter paid for and item and it’s retail price

A

Markup

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17
Q

Dollar amount of product that is on hand at the first of the period

A

Opening Inventory

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18
Q

Form used to account for samples. Also used to reduce product to clean up inventory. (This must be approved by the Category Manager)

A

Supplemental Decline

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19
Q

The method used to receive approved product through SoftGrocer. Item MUST have a NEX/DEX/ASN document in the system to be received. (i.e. Haddon House, American Greetings)

A

Total Accept

20
Q

The method used to accept product such as SF Anco cheese where you have weighted item that cannot be done by item. These are verified by the department PRIOR to the Vendor Receiver processing.

A

Total Only

21
Q

Describes the comparison between labor hours available and what are actually used.

A

Attainment

22
Q

Wage$ / Number of hours used

A

Average Hourly Rate (AHR)

23
Q

Total Sales in Period / Number of Weeks in the Period

A

Average Weekly Sales (AWS)

24
Q

Labor, Supplies and Waste

A

Controllable Costs

25
Q

Important dollar value you get when you subtract the Makrup% from 100, and then mulitply that number by the retail dollar amount.

A

Cost

26
Q

Money received from Vendors for demoing their product

A

Demo Labor Credit

27
Q

Tell you how much the Department (Store) made on sales after deducting declines, supplemental declines and waste.

A

Gross Profit

Gross Profit = Sales - (Declines + Supplental Decline + Waste)

28
Q

Gross Profit $ / Retail Sales

A

Gross Profit Percentage (%)

GP% = GP$ / Retail

29
Q

Markdowns and Throwaways

A

Known Loss

30
Q

The most controllable expense in the store

A

Labor

31
Q

Report that shows ending inventory and gross profit information and calculates shrink in Perishable Departments

A

Period End Charge Gross

32
Q

Forecasting tool used to project period sales and labor.

A

Period Projections

33
Q

Percent of sales of a department as compared to total store sales.

A

Sales Distribution

34
Q

Total Department (Store) Sales / Total hours used

A

Sales Per Man Hour (SPMH)

35
Q

Customer Dollars received in exchange for merchandise

A

Sales

36
Q

Product that cannot be accounted for; unknown loss (Hint; over-ordering can cause this)

A

Shrink

37
Q

Cost of mops, brooms, pads and other equipment used in maintaining the store

A

Cleaning Equipment

38
Q

Income received from delivering product to the customer (i.e. floral or deli trays)

A

Deliver Income

39
Q

Total cost of general supply items by the department that are not used in packaging or retail

A

Department Supplies

40
Q

Expense incurred for associates special outings, flowers

A

Employee Moral

41
Q

Charges fron outside vendors for repairs and maintenance of equipment - including parts and labor

A

Equipment Repair

42
Q

Supplies used in the course of store operations (i.e. forms, name badges, price guns, jackets … )

A

GEneral Supplies

43
Q

Secondary items used in the prepartation of food sold to the customer

A

Ingredients

44
Q

Wages incurred while attending meetings

A

Meeting Wages

45
Q

Wages incurred while attending workshops designed and developed for the betteremnt of our associates.

A

Workshop Wages

46
Q
A