TEMIA · Retail training
Learn the shop floor,one film at a time.
Short films, a check after each one, a printable fact sheet, and professional tools to apply it the same afternoon.
A wall bay laid out correctly. Vertical blocks, margin at eye level, best sellers at hand level, nothing to sell above 1.70 m.
Courses
Your organisation decides which courses you see. Ask your training contact if one is missing.
Shop-floor operations
Availability, shrink and out-of-stocks
The loop that keeps the shelf full, the daily and weekly routines that run it, the chiller and expiry discipline, counting and gap analysis, what a rupture really costs — and where shrink comes from and how it is stopped.
6 films · 30 minutes Open →
Food safety
Food hygiene and HACCP in the forecourt shop
How a forecourt shop keeps the food it sells safe: the hazards, the good-practice basics, the cold chain, the seven HACCP principles, and the records that prove it was done.
6 films · 32 minutes Open →
Forecourt convenience store
Merchandising — the planogram
Where every product belongs on the shelf, fixture by fixture, and why.
6 films · 33 minutes Open →
Station team
Welcome and extra sales on the forecourt
Five gestures that make a customer come back, how to offer without pushing, the difficult customer, and why clean toilets sell fuel.
4 films · 10 minutes Open →
Retail space management
Planogram Studio — using the tool
Twelve chapters inside the tool, on the affiliate's own sales file: six short films to get started, then the head-office pages — performance, delisting, rules, versions, audit and governance.
12 films · 31 minutes Open →
Category management
Category management fundamentals
Why a forecourt shop carries what it carries: the role of each category, the eight-step process, the assortment and space strategies that follow from it, and the scorecard that says whether it worked.
6 films · 30 minutes Open →
Station team
The shop, in the field
Facings and first-in first-out, price labels and dates, restocking before the rush, shrink: the shop gestures that turn a planogram into money.
4 films · 10 minutes Open →
Field coaching
Coaching the station manager
النصوص جاهزة — الأفلام قيد الإنتاجWhy good plans die on the shop floor, the visit routine that keeps them alive, feedback a station manager can actually use, the execution score as a coaching tool, training the person who fills in — and the thirty-day follow-up that makes a change stick.
6 الأقسام · 30 minutes Open →
Station team
Till and fraud for station staff
Change, counterfeit notes, cards and mobile money, and the shift handover: how money leaves the station without anyone noticing, and how to stop it.
4 films · 12 minutes Open →
Retail arithmetic
Reading your figures
The sell-out file, the Pareto, the two margins, index and share, days of supply and rotation — and how to read a station scorecard in five minutes without being fooled by it.
6 films · 30 minutes Open →
Station manager
The manager and their figures
Four capsules for whoever runs the station: the day's net margin, customer credit, seven-day cash, and the team run by shifts and PINs.
4 films · 14 minutes Open →
Promotional practice
Promotions and seasonality on the forecourt
النصوص جاهزة — الأفلام قيد الإنتاجWhich mechanics work on a ninety-second customer, how the calendar is built, where a promotion goes, how much stock it needs, what it really returned — and what it took from the lines next to it.
6 الأقسام · 30 minutes Open →
Station team
Food hygiene in the field
The operational side of HACCP for the station shop: temperatures and their record, dates and rotation, hand washing and cleaning, allergens and a customer who falls ill.
4 films · 10 minutes Open →
Compliance on the shelf
Regulated display: tobacco, alcohol, age-restricted lines
النصوص جاهزة — الأفلام قيد الإنتاجWhat the merchandiser controls on the three categories the law watches — position, visibility, signage, the age check at the till — with the country's own rules filled in by the affiliate, not invented by the course.
3 الأقسام · 14 minutes Open →
Station team
Forecourt safety for pump attendants
Four capsules on the gestures that keep the forecourt safe: at the nozzle, at the delivery, when fuel spills or catches fire, and when a customer turns aggressive.
4 films · 14 minutes Open →
Station team
Wetstock in the field
Why the tank never balances exactly, how to dip properly, what the indexes are for, and what happens to fuel between the tanker and the customer.
4 films · 12 minutes Open →
Commercial practice
Supplier terms and negotiation for merchandisers
What a merchandiser may and may not accept from a supplier, what listing fees and contracted facings really cost, how to prepare a range review with a supplier — and the one argument that wins it.
6 films · 30 minutes Open →The part everyone argues about
Why the best seller is not at eye level.
In a supermarket the leader takes eye level. On a forecourt it does not — and the reason is the ninety-second visit. Section 3 makes the case, and you should be able to defend it by the end of it.
By the end you will be able to
Read a shop in one pass
Tell the cold zone from the hot zone, name the four fixture families on sight, and say which rule applies to each.
Defend a layout with numbers
Sales per linear metre, margin per linear metre, stock cover, facings — the formula, not just the name.
Fix a bay in thirty minutes
Spot the seven height mistakes, and know the correction each one needs.
Write a plan someone else can follow
A planogram sheet a stand-in can fill the fixture from, without asking you a single question.