POS (Point of Sale)The till or checkout system where customer purchases are processed. Modern POS systems scan barcodes, process card payments, manage loyalty cards, and track every transaction. Learning POS is the first skill any cashier needs.ShrinkageStock loss from any cause — theft (shoplifting and internal), damage, admin errors, and supplier fraud. SA retailers lose an estimated R8–10 billion annually to shrinkage. Reducing shrinkage is everyone's responsibility, from packer to store manager.PlanogramA visual diagram that tells staff exactly where every product should go on the shelf — which shelf, which position, how many facings. Planograms are designed to maximise sales and are created by the head office merchandise team.FIFO (First In, First Out)Stock rotation method where older stock is sold before newer stock. Critical for perishables — new deliveries go to the back of the shelf, older stock comes to the front. Getting FIFO wrong causes food waste and health risks.FEFO (First Expired, First Out)Similar to FIFO but based on expiry dates rather than arrival dates. Used for perishable goods where expiry dates may differ between batches. Always check the expiry date, not just when stock arrived.GRN (Goods Received Note)The document or system entry created when a delivery arrives at the store. The receiving clerk checks the delivery against the purchase order, counts quantities, checks for damage, and creates a GRN. This is how stock enters the system.SKU (Stock Keeping Unit)A unique code for every product variant in the store. A tin of Koo baked beans 410g has a different SKU from Koo baked beans 225g. Retailers use SKUs to track inventory, sales, and reorder points.Facing / FrontingPulling products forward on the shelf so they face the customer neatly and the shelf looks full. A well-faced shelf looks attractive and makes products easier to find. Also called 'blocking' in some stores.Gondola EndThe display at the end of a supermarket aisle — prime selling space for promotions and new products. Gondola end products can sell 5–10x more than the same product on a regular shelf. Also called 'end cap'.MarkdownA price reduction to sell slow-moving, damaged, or near-expiry stock. Yellow sticker markdowns on perishables happen daily (usually late afternoon). Understanding markdowns helps reduce waste and manage margins.Cold ChainThe temperature-controlled supply chain for perishable goods — from manufacturer to store shelf. Breaking the cold chain (letting products warm up) causes spoilage and health risks. Chilled goods must stay at 2–4°C, frozen at -18°C.StocktakeA full count of every product in the store, typically done 2–4 times per year. Staff count all stock overnight or over a weekend and reconcile it against system records. The difference reveals shrinkage.EAN / BarcodeThe unique barcode on every product (European Article Number). Scanned at POS to identify the product and price. Products without barcodes need manual price lookup. SA uses EAN-13 format (13-digit barcodes).MerchandisingThe art and science of presenting products to maximise sales — displays, shelf layout, pricing, signage, and promotions. Good merchandising can increase sales by 20–30% without changing prices or products.Category ManagementOrganising products into strategic groups (categories) and managing them as business units. For example, 'Beverages' is a category containing sub-categories like soft drinks, juices, water. Category managers decide what products to stock and where.Store TurnoverThe total sales revenue of a store in a given period. Store managers are measured on turnover growth year-on-year. A Checkers Hyper might do R5–10 million/month in turnover, while a small PEP store might do R500K. 