Excerpt from Methods of Increasing Labor Productivity in Multistory and Small One-Floor Grocery Warehouses
Separate discussions are presented on methods of receiving groceries and assembling orders in small 1-floor and multistory warehouses. Different meth ods are used, the method depending on size of warehouse, how merchandise is moved between floors, floor load limits, varying ceiling heights, and methods of preparing retailer orders.
Five of the nine firms studied intensively had 1-floor warehouses ranging in size from to square feet. Three of these warehouses received and shipped groceries with a conveyor system. The remaining 2 firms had a palletized operation. These firms had business volumes in dry groceries rang ing from approximately 1 to 5 million dollars annually.
Four of the firms studied intensively had multistory warehouses ranging from to square feet in size with from 2 to 5-floor levels. Two of these warehouses operated with a conveyor system for receiving and ship ping groceries. The other 2 firms operated with a partial pallet system, elevators, and hand stacking. The firms operating out of multistory buildings had business volumes in dry groceries ranging from approximately 3 to 17 mil lion dollars annually.
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