Lesson Notes By Weeks and Term - Senior Secondary 2

Particular types of goods

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TERM – 2ND TERM

WEEK EIGHT

Class: Senior Secondary School 2

Age: 16 years

Duration: 40 minutes of 5 periods each

Date:

Subject: STORE KEEPING

Topic: PARTICULAR TYPES OF GOODS

SPECIFIC OBJECTIVES: At the end of the lesson, pupils should be able to

I.) Select appropriate warehouse for particular types of goods

INSTRUCTIONAL TECHNIQUES: Identification, explanation, questions and answers, demonstration, videos from source

INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures,

INSTRUCTIONAL PROCEDURES

PERIOD 1-2

PRESENTATION

TEACHER’S ACTIVITY

STUDENT’S

ACTIVITY

STEP 1

INTRODUCTION

The teacher first describe the factors to consider when choosing a warehoused

Students pay attention                                                                                      

STEP 2

EXPLANATION

Teacher discusses the important factors to consider while Warehousing perishable and non perishable goods.

Students as a class determine appropriate, warehouse for perishable and non-perishable goods

STEP 3

NOTE TAKING

The teacher writes a summarized

note on the board

The students

copy the note in

their books

 

NOTE

PARTICULAR TYPES OF GOODS

Selecting the appropriate warehouse depends on several factors including:

  1. Type of Goods: Perishable goods may require temperature-controlled facilities, while hazardous materials need specialized handling.
  2. Storage Requirements: Consider the size and weight of goods, as well as any special storage conditions like humidity or ventilation.
  3. Location: Choose a warehouse close to suppliers, customers, or transportation hubs to minimize logistics costs and transit times.
  4. Security: Ensure the warehouse has adequate security measures in place to protect valuable or sensitive goods.
  5. Accessibility: Assess whether the warehouse can accommodate the transportation vehicles needed for loading and unloading.
  6. Cost: Balance the cost of warehousing with the value of the goods being stored and the services provided.

Selecting warehouse for perishable goods:

- Choose a warehouse equipped with refrigeration or temperature-controlled facilities to maintain freshness.

- Ensure the warehouse is located close to transportation hubs to minimize transit time and maintain product integrity.

- Look for facilities with advanced monitoring systems to track temperature and humidity levels to prevent spoilage.

- Prioritize warehouses with efficient logistics processes to ensure quick turnover and minimize storage time.

Selecting warehouse for non-perishable goods:

- Focus on warehouses with ample storage space and strong security measures to protect valuable goods.

- Consider facilities with high ceilings and efficient shelving systems to maximize storage capacity.

- Look for warehouses located near major highways or ports for convenient transportation and distribution.

- Evaluate warehouses with flexible lease terms to accommodate fluctuations in inventory levels.

- Choose facilities with robust inventory management systems to track stock levels and streamline order fulfillment processes.

EVALUATION: 1. Identify 5 factors to consider when choosing a warehouse

  1. Identify 3 important factors that make a warehouse appropriate for perishable goods
  2. Describe a warehouse suitable for non perishable goods.

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively