Metro -Layout Metro cash and carry has a retail outlet that is completely focused on the relationship and

integration of customer exposure and profitability. It has around 10 stores all over Pakistan in almost all major cities; Karachi, Lahore, Islamabad and Faisalabad. According to the floor manager at MCC, Islamabad, they follow a standardized layout as per directed by headquarter in Germany. They have broadly differentiated the products into food and non-food items. Food items include commodities, groceries, dairy, canned food, bakery and sweets and confectionery. On the other hand Non-food items include a variety of goods ranging from hardware tools to crockery. Most of the daily used home and commercial items (Food items) are placed at the opposite side to entrance, that allow them to place all new and low purchased items in the customer circulation path. All high-draw items are placed at the periphery of the store. High- impulse and high margin products are placed at the beginning of the cash counters which allow them to sale all high-margin products like premium drinks, chocolates and their recyclable bags. The main idea of the retail layout is to increase the profitability per square foot of the location. Metro cash n carry has efficiently utilized its space and provided required service like ATM to its customers that make them at ease. Metro managements philosophy rates quality and customer service high which can be signified through the presence of its offices in the vicinity of the store. It allows them to manage their line-managers and other supporting staff more effectively and efficiently. Bakery Layout MCC bakery production layout is process oriented layout as it focuses on low volume and high variety. It offers a wide range of products focusing on different customer bases (commercial and household). The flexibility and required set of resources at their disposal allow them to increase the productivity and reduce the cost. As shown in the figure, equipment and machinery are aligned in reference to the process flow of product development. In order to ensure quality, a small testing facility is placed in the production area to reduce the time required for product assessment. All bakery items are developed as per forecasted, so it reduces the stored finished goods inventory and most of the occasions only one or two trolleys of loaves and biscuits are contained as buffer inventory incase of breakdowns.