e Best Practice Summary Rio Rancho High School Student ... - DECA

Best Practice Summary
Rio Rancho High School Student Store
Advisor: Amy Sanchez
As representatives of Rio Rancho High School in the Student-Based Enterprise
(SBE) we are presenting our best practice in the operation category. We have done many
things in our Rams Student Store & More such as upgrade our cash registers and have
included many new products on our large but reasonable menu. However, these
upgrades have resulted in an enlarged customer base. Our store space is small and
overcrowded. This dilemma is what we have based our best practice on.
For our best practice, we have taken two directions. First, we have come up with
plans for a line system which will allow the customers to move smoother and more
quickly through to get their lunch or snack. The second direction we have taken is
restoring our outside window with a brand new awning and larger menu. Opening our
outside window (which faces out to our main courtyard) will hopefully get students
attention and bring down the jammed crowds in our main store. This window includes a
full menu for students to look over and the awning is feature that we have added for the
sole purpose of shrinking the crowds inside.
Our first direction has been attempted before. However, the stanchions we used
could not stand up to the recklessness of some students. This time, we have come up
with a more intricate plan to make it harder for students to bunch up and cut in front of
their peers. This plan will hopefully make lines move smoother, quicker, and more
controlled. We also hope that this line system will make kids realize that they will not
need to wait as long if they tried out our new and improved outside window.
This brings us to our second direction. The outdoor window and awning will
hopefully make students notice our DECA organization and try our new window. This
new attention might just make students want to take the course and also sign up to help
in the store. This would be just a bonus since our main objective is satisfying our
customers and giving them multiple and shorter ways to enjoy their favorite foods from
our enterprise.
These two directions are our main focus as of right now. Things are always
improving and fellow students are constantly suggesting new ideas to further their full
store experience right at school. We hope that this best practice will better our studentbased
enterprise and allow kids to have an insightful business experience at school.
e

SBE BEST PRACTICE Lake Stevens High School, Washington
In our SBE the best practice we want to highlight is our use of perpetual training. Perpetual
training applies to our store because we are continually training our employees. We start our training
process in the summer before the school year starts and it continues throughout the year until the last
day of school. Our perpetual training is a key point in how our store operates. It exposes each employee
to the various positions that can be held in our store.
Specifically we use peer to peer training. Peer to peer training allows the student employee to
learn firsthand from an experienced student. Learning from a peer rather than an adult permits the
employee to feel more comfortable and at ease when they are being taught. Through this they seem to
learn faster and produce more efficient work. Our peer to peer training also allows the trainer show
leadership in our enterprise.
In The Cove, we take many steps to ensure our employees are trained to their fullest extent. In
order to join the Marketing Management class, one must complete at least one year in a business and
marketing course. Over the summer we have a couple training days for employees to come in and learn
how to work on a register or to make a coffee drink. Every employee is taught every job we have on the
sales floor; cashier, barista, cook, and extra help. The first week of school The Cove is spent solely on
more extensive training. This training involves the students and what their job is when they are not
working on the sale floor (such as teaching the accountants how to properly input the stores sales into
the computer). Throughout the year, we spend more time updating our employees on various
procedures. If the students decide to bring in a new product, our president/vice president take ten
minutes in the beginning of class to demonstrate to the employees how to make/ use the new item. We
go to great lengths to ensure that each employee has the knowledge needed to operate our SBE.

Ad/Promo:ons
Manager
Marke:ng
Department
DECA SBE
Cer:fica:on
Opera:ons
Managers
Store Staff (in store
during opera:ng
hours)
Store Advisor
(Mrs. Toothill)
General Manager
(GM)
Controller/Finance
Manager
Merchandise
Manager
Visual Department
(Displays)
Inventory Manager
Stock/delivery
Breeze Freeze
Manager
Buyers (clothes,
school supplies, &
food/beverage)

Best Practice Presentation Summary
“Tiger Den Operations”
By: Morgan Baker and Patrick Sullins
We decided to do our Best Practice Presentation on the Operations of the Tiger Den. In
our presentation we thought that we should include some sort of video/slideshow to begin the
presentation, then go on to explain the different aspects of the Tiger Den’s operations, like the
hours of operation, location, the staff, promotion, improvements, and what our store benefits
through operations.
Our video/slideshow just gives the judges a quick look at what our school store is all
about and how it compares to some of the other food options the school has to offer. The rest of
the slides go into some detail about how the hours are conducive to the student schedule; how to
location of the Tiger Den provides many opportunities for students to notice to store; how the
staff operates on a daily basis (behind the scenes and for the public); how the store is promoted
throughout the entire school on the LCHS News (Tiger Growl) and at the Tiger Information
Centers; how the store improves through suggestions and Secret Shoppers; and how the store
benefits the DECA and other business programs at Lewis and Clark, as well as, Invisible
Children and the disaster in Japan.
We tried to incorporate at least one visual per slide to make the slides more visually
appealing. We also made everything the same on every slide (bullets, fonts, picture borders, etc.)
so as not to distract from the information.
Overall, the Tiger Den has great business practices, employees, and social responsibilities
that it fulfills on a daily basis through its operations and communications with customers.

The “School Store” Operations At Franklin Heights High School
The “School Store” is operated completely by the Junior Marketing students. The
students are the employees and complete all aspects of the store operations, from ordering
and stocking merchandise, to trash removal and mopping. The employees rotate throughout
the year to different job responsibilities. The employees operate two stores in the High School,
the Main “School Store” and the Marketing “Snack Line”. Coordinating the operations of both
stores is essential for the success of the store.
The employees rotate their responsibilities on a weekly basis so they experience all
aspects of the store operation. The “Snack Line” is open during the four lunch periods. The
cashier is responsible for ringing up customers’ orders and closing the register at the end of
each lunch. The “Snack Line” closes fifteen minutes early to allow the cashier to count and
deposit their sales for that lunch period. The student’s goal is to be even every day. They
receive a bubble bee sticker on the “BEE EVEN” chart. The students like to see which employee
has the most bees at the end of each grading period.
One of the other employees greets the customers and takes their orders. They are also
responsible for sweeping the store at the end of the lunch period and stocking the store. The
third employee is responsible for baking the Otis Spunkmeyer Cookies. Due to power and
space constraints, the Cookie employee must bake the cookies in the “Main Store.” The
employee then allows the cookies to cool before bagging the cookies into groups of three. We
sell the cookies three for a dollar. At the end of the period, the cookie employee will also help
stock merchandise so the store is fully stocked for the start of the next lunch.
Each Lab period is responsible for a variety of additional duties each week. Ordering
merchandise from the vendors, removing trash, breaking down boxes and placing them in the
recycle bin, and mopping the stores are a few of the extra duties the employees must complete
to keep the stores running smooth.
The duties for the students who run the “Main Store” during the last period of the day
are slightly different than the duties of the employees that run the “Snack Line.” There is still a
cashier and sales person. In the “Main Store” there is an additional salesperson to help assist
customers. The sales people are then responsible for cleaning the Otis Spunkmeyer trays and
spatulas that were used throughout the day and stocking merchandise. During this Lab time,
the money is counted from the previous day. All of the cashier bags are verified and the money
is deposited. This is a great experience for the students counting a larger sum of money and
completing data entry using an Excel Spreadsheet.
Many of the duties the students complete throughout the year are skills they will be
able to take with them to a future job. The students all create advertisements for products on
an as needed basis. Throughout the year they will create displays in the cafeteria for new
products or products that are selling slowly. The students take ownership in the School Store
which creates a meaningful experience.

Each year in the Espresso Bar we strive to improve in one or more areas of operation. We
always make sure that our number one priority is customer service but we wanted to take it a step
further this year. We value all of our customers business which is why our mission statement is
“To provide a learning experience for students while serving quality drinks at a fair price.” This
year we have been challenged with losing hours of operations due to reducing the amount of
lunches in a day. Years prior there were three thirty minute lunches which this year we have two
thirty minute lunches. Although we have lost operation hours we have still managed to improve
sales and customer service by focusing on what the customers needs are.
This process began when we made the decision to add additional employees to every
shift. We felt the addition of employees would help ensure that we serve our customers quickly
and serve our products with a consistent quality. There are now a total of five positions that must
be filled each shift. Each shift requires a cashier, two smoothie makers, one iced drink maker,
and a pick up window person. Before beginning each shift someone must go over to the cafeteria
and grab ice while the other employees stock all products that will be used through out the shift.
Teamwork among all employees is the last key to making each shift run smoothly and
efficiently.
This year has brought set backs to The Espresso Bar but we have managed to rise above
the issues and become even more successful than in the past years. The addition of a pick up
window employee helps ensure customers are receiving their correct order. Customers are also
able to buy bagels and muffins at the pick up window while waiting for a drink or make a quick
purchase with out having to wait in the long drink line. The pick up window employee is
responsible for warming up bagels and muffins. Overcoming the challenges this year has made
The Espresso Bar more successful and stronger as a business and as a learning experience.

ADVANCED SER MARKETING
BEAR NECESSITIES PROJECT
Your class is now responsible for the future of our Spirit Wear Store. Your task is to take what
we have started this year and make it an even better business for our program.
We will have a budget of $3,000 for ordering purposes this year. Using catalogs provided in
class, the Internet and your teammates, you need to prepare a report to include the following:
- What we offer now (product lines)
- Your team’s purchase recommendations for the rest of this year – include item
description, catalog/manufacturer, phone and e-mail contacts, pricing and quantities for
each item (I recommend putting this in a table) – MUST BE AT LEAST 5 ITEMS
- Using the allocated budget amount, provide a budget for your recommendations,
including total purchase costs, suggested retail pricing and profitability for each item (I
recommend using Excel for this portion)
- Offer your suggestions for promotion of these items to the target market(s)
Your team will have 3 hours of class time to prepare your presentation. To stay on track, you
should have the following completed by the end of each class period:
Day 1: Meet as a team; divide team responsibilities; discuss ideas
Day 2: Work on team tasks
Day 3: Complete all team tasks – start work on presentation
Day 4: Complete all presentation visuals; Meet as a team to practice/prepare for
presentation
Day 5: Presentations Begin!! – NO EXTRA TIME WILL BE GIVEN FOR PREP!!
All presentations will be due on Wednesday, February 4 th . You may use any visual presentation
method your team feels will be most appropriate for the items you have chosen. All team
members must participate in the class presentation of your project.
Each team will keep a tally of the items the class feels will be good sellers for our store. Then
we will review marketing research methods to complete a student/faculty survey. This will
determine whether or not we will actually make product purchases. We will then make final
purchasing decisions as a class and prepare to make our orders.
Teams are:
Group 1 – Tony, Serxho, Natalie
Group 2 – Justin, Connor, Nick
Group 3 – Jaime, Sean
Group 4 – Trevor, Keley, Spencer
Your grade for this project will be calculated as follows:
Lab Time: 100 points
Written Table/Recommendations for Group: 100 points
Presentation/Copy of PPT: 100 points
Self Evaluation: 100 points

The Hawks Perch
Bozeman High School
The Hawks Perch, located in Bozeman High School in Montana, serves as a student learning lab that enhances business
leadership, management, and entrepreneurship through curriculum integration, hands on experiences, and community
involvement. Many skills, talents, personalities, and departments are to be recognized for our achievement on Gold Level
Certification. However, Operations is the backbone and support that keeps The Hawks Perch running efficiently. It is
proven that accountability, proper product mix, safety, training, and evaluation are some of the main facets of running a
successful SBE. Our operations are successful for the following reasons:
ACCOUNTABILITY The Hawks Perch believes in practicing a sound accountability program
that enhances student learning, productivity, and success. Allowing
students to serve as managers, supervisors, and chapter leaders involves
the opinions and suggestions from every area contributing to the store
operation. Consistent status reports are developed to ensure and monitor
productivity.
PRODUCT MIX Working closely with school and state administration, we are constantly
meeting with and researching new and innovative vending opportunities. While we are regulated
on many things that we can carry, we are able to collaborate
resources and sell new and innovative products that enhance our product mix.
SECURITY Safety and security is our top priority. Without defined regulation
and implemented safety procedures we face losing revenue, employees, and community image.
Food safety, as well as emergency evacuations and opening and closing procedures are
imperative to store development.
TRAINING Management works closely with DECA advisors and school administration to determine work
schedules and positions that need training. We pride ourselves on advancing excelling students
and assisting those with less hands-on selling skills. All students must pass a rigorous customer
service exam as well and product and register training. We believe that training our staff is the
most important part of operating an SBE. Without educated representatives it is impossible to
increase sales and further school and community development.
EVALUATION Constantly looking for areas to improve and holding student staff and peers accountable is vital to
your success. While it may be uncomfortable telling someone that they are wrong, we operate
under the principle of training future business leaders. We either tell them now or let them find
out later. If you are unable to control your team, nothing runs efficiently.
At The Hawks Perch we are continuously looking for ways to improve and increase development. With passion, courage
of conviction, and a sound strategy for our success we know that anything is possible.

Centennial High School Cougar Corner Store: Best Practices
The Cougar Corner Store operations consist of procedures that have been laid out by Ms. Reed
(marketing instructor). These procedures are specific for each time of the day and each section of the
store. The Operations that are carried out in the Cougar Corner Store are all run by students, from the
invoice to the customer’s hands. As a full functioning book store we have the prep team, cashiers and
employees who work in the stock room. In addition, another student runs accounting for both SBE’s
within the school.
The Prep Team is responsible for keeping the store stocked and notifying either the Cougar
Corner Store general manager or the product manager when stock is running low. Orders are made on
Friday to Frito Lay to be delivered on Monday and Coca-­‐Cola orders are placed on Wednesday to be
delivered on Thursday. When and order is missed stock runs out and the store loses profit. This is a very
important job that requires an employee who is organized and willing to take the responsibility for the
tasks at hand.
The Cashier and Accounting division in the Cougar Corner Store keeps track of funds and
transactions during the processes of the store. The cashiers work in both the Cougar Corner Store and
the Café. The operation hours of the store are during break which is after 3 rd period. The second period
that the store is open is during Centennial’s lunch period. These two periods in the day bring in most of
the funds generated in the store. Another aspect of our store is the Accounting division. We have
students who account for the money transfers and make sure the store is producing a favorable profit
margin.
Meanwhile students who work in the stockroom are organizing and restocking the store and
backroom. When new orders come in a member from the stock team checks the inventory in with the
vendor and signs for the order. The invoice is then received and taken to the Ms. Reed. Once the order is
received the store must be stocked and the remaining product is stocked in the back room. This is an
ongoing process.

Best Practice Presentation; Operation
Our Best Practice Presentation contains 5 main points on how we operate the
Cheney High School DECA store. We cover everything from safety to fun. At the CHS
we expect the highest level of performance possible, the up most respect and great
customer satisfaction every time. Around 30 kids participate and work in the DECA
store; they have many responsibilities, some of which are to run the store in the mornings
and at lunch. We have high expectations for the highest performance possible.
Safety comes first at CHS; we take many precautions to keep the every one safe
and the store moving along smoothly. For example when floors are wet we put down a
wet floor sign and proceed with caution. Our safety standards are most important when
running a student based store.
Our operation standards are high and DECA student achieve them with
excellence. The lab students are held to a higher standard, they must take care of the
background duties of the store. For example re stock shelves and pay the supplier bills. In
order to assure accuracy the DECA students are expected at least to have basic math
skills.
To make sure high performance is achieved, the advanced students are expected
to help the lab students with closing store duties. We expect our students to have a
positive attitude at all times and greet the customers with a smile. We also expect the
DECA students to market the products and advertise to fellow students.
Operation goals are a huge part of success in any business small or large. The
goals for the school year are getting every DECA student and Lab student to working
their hardest everyday when stepping into the DECA store. Along with set a positive and
energetic work attitude in the store but also make sure every student is working safely
and accurate.
The most exciting operation of out DECA store and team is the operation of fun.
We want our DECA students to bond and become a team, so attending two out side of
school activities is required as a grade for the class. This year’s highlights were a
Spokane Chiefs hockey game and a haunted house around Halloween time. Over all the
CHS DECA operations expect students work hard and when rewarded play hard.

C-TEC of Licking County, Ohio
DECA’s School Based Enterprise
Best Practice Summary: Operations
C-TEC of Licking County is a Career and Technical Education Center feed by eleven associate
school districts. Our student population is a combined total of approximately 600 juniors and
seniors. The students in the Marketing and Retail Management program are responsible for the
operation of the School Based Enterprise, Fashion Point. Fashion Point is open during all lunch
periods and offers a variety of products selected to appeal to our primary and secondary markets
of students and staff. Fashion Point carries clothing with printed logos for each home school, as
well as C-TEC apparel. We also carry a line of jewelry, stuffed animals, school supplies,
greeting cards, and Ohio State University Buckeye items which is one of our best sellers. We
also sell candy which attracts many customers.
Each student in the senior Marketing class is given the opportunity to be the store manager for a
period of at least three weeks. This opportunity provides our seniors with the opportunity to plan
a promotional campaign for the store or for a particular line carried in the store. The student tries
to tie the promotion in with a particular season, holiday, or current activity in the school or
community. For example, we promote our line of Ohio State University products during the fall
or we promote our line of stuffed animals during the Christmas gift-giving season. After the
managing student determines the line to be promoted, they can determine if a discount will be
offered based on the original mark-up of the item. Once these primary decisions have been
made, the student is ready to focus on preparing the store for his/her promotion.
The manager must develop a plan to completely reset all store displays and move merchandise
lines within the store. The line or specific merchandise being promoted is placed in a prominent
display. The manager must create signage for all of the new displays within the store as well as
signage that can be placed throughout the school to draw customers into Fashion Point. The
manager must also write and make promotional announcements that are broadcast over the
school P.A. system several times each week and prepare a store schedule for the employees.
One the day that the manager’s promotion is to begin, he/she must supervise the reset of the store
to assure that merchandise is placed as it should be and that displays are appropriate. Once the
promotional period has begun, the manager must supervise the store and employees during store
hours and solve all problems that may arise in Fashion Point. At the conclusion of the
promotional period, the manager’s final duty is to evaluate all employees’ performance during
the promotional period.
The opportunity to plan a merchandise promotion and manage the store for at least three weeks
provides students with a wonderful learning experience. In addition to students applying
marketing and promotional skills, they are also able to work on improving their leadership, time
management, and organization skills.

Taylor Russell
Will Brooks
Lambert Branding Company Operations
The Lambert Branding Company thrives on its employees’ dedication, hard work, and
organization. It is with these traits that the Lambert Branding Company has become the
successful school based enterprise it is today. We have established jobs, procedures, rules, and
guidelines to keep the operations of our store running smoothly. In each of these are jobs and
duties that must be done to ensure organization and progression.
Once in the Lambert Branding Company, customers are greeted by four employees
whose goal is to solve any problems and answer any questions, while generating new, inventive
business ideas along the way. On a day to day basis, student employees are challenged in a way
that requires critical thinking, teamwork, and creativity skills. The Lambert Branding Company
staff consists of four in store positions including a manager, register, security, and Breeze Freeze.
Through these four jobs, real life business experience is acquired by learning how to operate a
business.
The Lambert Branding Company would not be able to function without the supporting
roles being held inside the classroom. While employees run the store front others work on things
like promotions, merchandise, stock/ delivery, inventory, marketing, and financials. We have
nine classroom positions including Chief Financial Officer, Marketing, Buyer, Visuals,
Promotions, Stock/ Delivery, Inventory, Merchandising, and Breeze Freeze. With these positions
student get to apply what they learn in their career tech classes to a real life situation.
The Lambert Branding Company Operations allow us to maintain a professional image
and high customer satisfaction. We will continue serving the Lambert community through our
organized operations and well-trained employees.

ADVANCED SER MARKETING
BEAR NECESSITIES PROJECT
Your class is now responsible for the future of our Spirit Wear Store. Your task is to take what
we have started this year and make it an even better business for our program.
We will have a budget of $3,000 for ordering purposes this year. Using catalogs provided in
class, the Internet and your teammates, you need to prepare a report to include the following:
- What we offer now (product lines)
- Your team’s purchase recommendations for the rest of this year – include item
description, catalog/manufacturer, phone and e-mail contacts, pricing and quantities for
each item (I recommend putting this in a table) – MUST BE AT LEAST 5 ITEMS
- Using the allocated budget amount, provide a budget for your recommendations,
including total purchase costs, suggested retail pricing and profitability for each item (I
recommend using Excel for this portion)
- Offer your suggestions for promotion of these items to the target market(s)
Your team will have 3 hours of class time to prepare your presentation. To stay on track, you
should have the following completed by the end of each class period:
Day 1: Meet as a team; divide team responsibilities; discuss ideas
Day 2: Work on team tasks
Day 3: Complete all team tasks – start work on presentation
Day 4: Complete all presentation visuals; Meet as a team to practice/prepare for
presentation
Day 5: Presentations Begin!! – NO EXTRA TIME WILL BE GIVEN FOR PREP!!
All presentations will be due on Wednesday, February 4 th . You may use any visual presentation
method your team feels will be most appropriate for the items you have chosen. All team
members must participate in the class presentation of your project.
Each team will keep a tally of the items the class feels will be good sellers for our store. Then
we will review marketing research methods to complete a student/faculty survey. This will
determine whether or not we will actually make product purchases. We will then make final
purchasing decisions as a class and prepare to make our orders.
Teams are:
Group 1 – Tony, Serxho, Natalie
Group 2 – Justin, Connor, Nick
Group 3 – Jaime, Sean
Group 4 – Trevor, Keley, Spencer
Your grade for this project will be calculated as follows:
Lab Time: 100 points
Written Table/Recommendations for Group: 100 points
Presentation/Copy of PPT: 100 points
Self Evaluation: 100 points

School-Based Enterprise
Best Practice
North Point
Less is More
The North Point sells locally made pizza on Tuesdays and Thursdays. The local own is
constantly help the store and DECA chapter. Just last week we received a days worth a pizza.
The store has also offered to donate time to help judge career conferences.
We have s satellite station that acts as an additional fundraiser for students.
In the past we were told how much we were required to charge per slice by the school district.
The price was the same as the lunch line. Sales had been declining. After doing some market
research we deiced to make a change. While a few people wanted a large slice for $2.00--more
popular was cut the slices into 10 piece and lower the price to a single dollar a slice.
We needed to increase the amount of pizza order per lunch and we differentiated ourselves from
the lunch line. As a side note they switched to a different vendor this year to keep their costs at
$1.75.
Yes we make less per pizza but we achieved our goals.
Benefits
Delivered
Saves wear and tear
Little prep time
Less leftovers and discounting
More sell outs
Great tasting