Maharashtra SSC Store Operations Assistant Pre-Voc/NSQF key terms

The business of selling goods or services directly to final consumers for personal or household use, rather than to other businesses for resale or further production.

A person or business that buys goods from manufacturers, wholesalers or distributors and sells them in smaller quantities to end customers, often from a shop or online store.

A trader who buys goods in large quantities and resells them to retailers or other businesses instead of to final consumers, usually at a lower price per unit.

The day-to-day activities needed to run a shop smoothly, including opening and closing, receiving stock, displaying goods, serving customers, billing and keeping the premises clean and safe.

A diagram that shows exactly where each product should be placed on shelves, including the number of facings, so that the display stays consistent and easy to restock.

The number of units of one product placed side by side at the front edge of a shelf, visible to customers; also the act of pulling products forward so the shelf looks full.

The arrangement of products on shelves at a height and position that attracts customers, keeps goods tidy and makes it easy for staff to see and replace stock.

Using layout, lighting, colour, signage and product grouping to make the store attractive and guide customers towards products, with the aim of increasing sales.

A buying decision made on the spot without planning, often triggered by attractive placement of small, low-priced items near the billing counter or at eye level.

The planned arrangement of counters, aisles, shelves and storage areas inside a shop so that customers move easily, staff work efficiently and space is used well.

A clear walking path between rows of shelves or counters that lets customers move through the store and allows staff to reach stock with trolleys and ladders.

A document prepared when goods arrive, recording the supplier, invoice number, item descriptions, quantities received and any shortages or damage found at delivery.

A written request sent by the store to a supplier listing the items, quantities, agreed prices and delivery date that the store wants to buy.

Checking delivered goods for correct quantity, right item, proper condition, expiry date and packaging before they are accepted into the store's stock.

Refusing to accept delivered goods because they are damaged, expired, in the wrong quantity or not what was ordered, and recording the reason for the supplier.

First In, First Out: a stock rotation rule under which older stock is sold or used before newer stock, so that goods do not expire or become obsolete on the shelf.

First Expiry, First Out: a rotation rule in which products with the earliest expiry date are sold first, which is essential for food, medicines and other perishable goods.

The practice of moving older stock to the front and placing new deliveries behind it, so that goods are sold in the right order and wastage is reduced.

The total quantity of goods and materials held by the store for sale or use, usually counted and valued at regular intervals to know what is available.

The quantity of a particular item currently held in the store; it is watched so that shelves neither run empty nor become overloaded with slow-moving goods.

The stock quantity at which a fresh order must be placed with the supplier, set high enough to cover demand during the delivery lead time.

A physical counting of goods on shelves and in the storeroom, compared with the recorded balance to detect shortages, excesses or errors in the records.

A book or register in which every receipt and issue of goods is entered with date, quantity and balance, giving a running record of stock movement.

A card kept at the storage location of an item showing receipts, issues and the balance in hand, so that staff can check quantity without opening the main register.

A commercial document from the seller to the buyer listing the goods supplied, their quantities, rates, taxes and the total amount payable.

A receipt given to a customer at the time of a cash sale, showing the items bought, quantity, price and total amount paid, and serving as proof of purchase.

Goods and Services Tax: the indirect tax charged on the supply of goods and services in India, shown separately on the bill at the rate fixed for each product category.

The place, usually the billing counter, where the customer pays for goods; also refers to the billing software or machine that records the sale and prints the bill.

A pattern of parallel lines and numbers printed on a product that a scanner reads to identify the item and fetch its price and details from the billing system.

Stock Keeping Unit: a unique code given to each distinct product variant, such as a particular size, colour or pack, so that stock and sales can be tracked separately.

The careful process of accepting, counting, verifying and storing cash during a shift, including giving correct change and keeping the cash drawer secure.

The locked tray at the billing counter that holds notes and coins for giving change; it is opened only by the authorised billing staff and counted at shift end.

Comparing the cash actually counted in the drawer with the amount the billing system says should be there, and investigating any difference before the shift closes.

Suggesting a higher-value or larger version of the product the customer has chosen, in order to increase the sale while genuinely meeting the customer's need.

Recommending a related or complementary product that the customer has not asked for, such as a case with a phone or batteries with a toy.

The way staff help customers before, during and after a purchase, including greeting, answering questions, handling complaints politely and ensuring a satisfactory experience.

The process of listening patiently to a customer's complaint, recording the facts, offering a fair solution within store policy and following up until the matter is closed.

Passing a customer issue or problem to a senior person or another department when it is beyond the authority or knowledge of the staff member handling it.

Safety items such as gloves, masks, safety shoes or eye protection worn by workers to reduce the risk of injury or illness while doing their tasks.

Any condition, object or activity in the workplace that could cause harm, such as a wet floor, a loose wire, a sharp edge or a heavy box stacked too high.

A symbol or notice that warns of danger, marks an exit or shows a required action, such as a fire exit sign or a wet floor caution board.

A clearly marked and unobstructed way out of the building that people use to leave quickly and safely during a fire or other emergency.

A portable device containing extinguishing material, used on small fires; staff must know its location and the correct method of operation for the class of fire.

Keeping the shop, storeroom and counters clean, dry and tidy, including sweeping, dusting, waste disposal and clearing spills to maintain hygiene and safety.

Practices that maintain cleanliness and prevent the spread of germs, such as washing hands, cleaning surfaces, covering food and disposing of waste properly.

Clean habits of staff such as bathing, clean uniform, trimmed nails, tied hair and washed hands, which protect both the worker and the goods being handled.

The general abilities that make a person ready for work, such as punctuality, teamwork, communication, problem solving, self-management and willingness to learn.

Working cooperatively with colleagues, sharing tasks and information, supporting one another and putting the team's goals ahead of personal preferences.

Exchanging information clearly through speaking, listening, writing and body language, so that instructions are understood and customers and colleagues are not confused.

The willingness and ability to start and run a business, spot opportunities, arrange resources, take calculated risks and manage money and people to earn profit.

A written outline of a proposed business covering what it will sell, its target customers, costs, expected income, funding needs and how success will be measured.

Marks awarded by the school or institute based on practical work, projects, observation and records during the course, rather than on a single final written examination.

Hands-on tasks performed by the learner in a real or simulated store setting, such as arranging displays, receiving stock or billing, to build job-ready skills.

An organised collection of a learner's practical records, photographs, checklists and project reports that shows the skills and tasks completed during the course.