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Elements and Performance Criteria

1. Price and weigh products for display
   • Weigh products
   • Price products to workplace requirements
   • Place price tickets on products in accordance with workplace requirements
   • Mark prices on pre-packaged trays
2. Arrange meat for display
   • Trim meat for display purposes in accordance with workplace, hygiene and regulatory requirements
   • Arrange meat on trays according to workplace, hygiene and regulatory requirements
3. Layout cabinets to display products and services
   • Display meat, trays and other products in window and cabinets in accordance with workplace, hygiene and regulatory requirements
   • Position trays in window to take most advantage of colour and design and in accordance with workplace, hygiene and regulatory requirements
   • Display meat and other products to ensure maintenance of product quality and food safety
   • Regularly replenish cabinets and windows with stock to maintain presentation
   • Intersperse trays with other products and garnishing to provide attractive display in accordance with workplace requirements, hygiene and regulatory requirements
   • Set layout to reflect advertising and seasonal promotions
4. Maintain stock presentation
   • Display meat and other products to ensure maintenance of product quality and safety
   • Regularly replenish cabinets and windows with stock to maintain presentation
5. Position displays for impulse buying
   • Identify key positions to place displays for maximum sales effect
   • Identify local, cultural and ethnic needs, seasons or events
   • Plan and prepare displays in accordance with workplace requirements
6. Organise signs and tickets
   • Display signage, labels and price tickets visibly and legibly, with accurate information
   • Place signage, labels and price tickets to workplace specifications
7. Wrap meat and other products for display
   • Wrap and/or packed meat for display in accordance with health and workplace requirements
8. Contribute to the development of workplace marketing and merchandising strategy
   • Participate in workplace promotional activities
   • Recommend promotional events and strategies to be conducted within the workplace to the manager
9. Price and weigh products for display
   • Weigh products
   • Price products to workplace requirements
   • Place price tickets on products in accordance with workplace requirements
   • Mark prices on pre-packaged trays
10. Arrange meat for display
    • Trim meat for display purposes in accordance with workplace, hygiene and regulatory requirements
    • Arrange meat on trays according to workplace, hygiene and regulatory requirements
11. Layout cabinets to display products and services
    • Display meat, trays and other products in window and cabinets in accordance with workplace, hygiene and regulatory requirements
    • Position trays in window to take most advantage of colour and design and in accordance with workplace, hygiene and regulatory requirements
    • Display meat and other products to ensure maintenance of product quality and food safety
    • Regularly replenish cabinets and windows with stock to maintain presentation
    • Intersperse trays with other products and garnishing to provide attractive display in accordance with workplace requirements, hygiene and regulatory requirements
    • Set layout to reflect advertising and seasonal promotions
12. Maintain stock presentation
    • Display meat and other products to ensure maintenance of product quality and safety
    • Regularly replenish cabinets and windows with stock to maintain presentation
13. Position displays for impulse buying
    • Identify key positions to place displays for maximum sales effect
    • Identify local, cultural and ethnic needs, seasons or events
    • Plan and prepare displays in accordance with workplace requirements
14. Organise signs and tickets
    • Display signage, labels and price tickets visibly and legibly, with accurate information
    • Place signage, labels and price tickets to workplace specifications
15. Wrap meat and other products for display
    • Wrap and/or packed meat for display in accordance with health and workplace requirements
16. Contribute to the development of workplace marketing and merchandising strategy
    • Participate in workplace promotional activities
    • Recommend promotional events and strategies to be conducted within the workplace to the manager

Range Statement

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Performance Evidence

Evidence must demonstrate the candidate's consistency of performance over time.

The candidate must:

plan a display:

follow health and hygiene requirements

plan a cabinet layout

plan window displays

select products to be displayed

trim meat for display purposes

portion products in display to increase sales of particular items

weigh products accurately

label products according to workplace and regulatory requirements

mark prices on stock to match stock records

demonstrate the effective and attractive laying out of a cabinet or window according to a pre-determined plan

position displays to gain attention of customers

demonstrate a range of merchandising strategies

explain a range of advertising and seasonal promotions

work with team members to carry out tasks

evaluate effectiveness of display for selling products

apply relevant workplace health and safety requirements

use communication skills appropriate to the task

use mathematical skills appropriate to the task

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Knowledge Evidence

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

key positions to display products for maximum sales effect

merchandising strategies

methods of maintaining product quality of displays

workplace policy for cabinet and window displays

relevant workplace health and safety requirements

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