Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

MTMR307C Mapping and Delivery Guide
Merchandise products and services

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency MTMR307C - Merchandise products and services
Description This unit covers the skills and knowledge required to arrange and present products and services within the workplace. It includes pricing, set-up of display cabinets, stock bins, product displays, signage, ticketing, wrapping of products and merchandising strategies.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit is applicable to meat retailing enterprises.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Nil
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Price and weigh products for display
  • Products are accurately weighed.
  • Products are priced accurately to workplace requirements.
  • Price tickets are placed on products in accordance with workplace requirements.
  • Prices are marked on pre-packaged trays.
       
Element: Arrange meat for display
  • Meat is trimmed for display purposes in accordance with workplace, hygiene and regulatory requirements.
  • Meat is arranged on trays according to workplace, hygiene and regulatory requirements.
       
Element: Layout cabinets to display products and services
  • Meat, trays and other products are displayed in window and cabinets in accordance with workplace, hygiene and regulatory requirements.
  • Trays are laid in window to take most advantage of colour and design and in accordance with workplace, hygiene and regulatory requirements.
  • Meat and other products are displayed to ensure maintenance of product quality and food safety.
  • Cabinets and windows are regularly replenished with stock to maintain presentation.
  • Trays are interspersed with other products and garnishing to provide attractive display in accordance with workplace requirements, hygiene and regulatory requirements.
  • Layout reflects advertising and seasonal promotions.
       
Element: Maintain stock presentation
  • Meat and other products are displayed to ensure maintenance of product quality and safety.
  • Cabinets and windows are regularly replenished with stock to maintain presentation.
       
Element: Position displays for impulse buying
  • Key positions to place displays for maximum sales effect are identified.
  • Local, cultural and ethnic needs, seasons or events are identified.
  • Displays are planned and prepared in accordance with workplace requirements.
       
Element: Organise signs and tickets
  • Signage, labels and price tickets are displayed visibly and legibly, with accurate information.
  • Signage, labels and price tickets are correctly placed.
       
Element: Wrap meat and other products for display
  • Meat is wrapped and/or packed for display in accordance with health and workplace requirements.
       
Element: Contribute to the development of workplace marketing and merchandising strategy
  • Workplace promotional activities are participated in.
  • Promotional events and strategies to be conducted within the workplace are recommended to the manager.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.

These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency in this unit must be demonstrated over time and under typical operating conditions for the enterprise.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal enterprise or production conditions or in a simulated environment.

Method of assessment

Recommended methods of assessment include:

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment

A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

Ability to:

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 Occupational Health and Safety (OH&S) requirements

use communication skills appropriate to the task

use mathematical skills appropriate to the task

Required knowledge

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 OH&S requirements

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Displays may:

be based on

customer preference, including cultural and ethnic needs

excess stock

national or local promotional campaigns

new product lines

supplier or shop specials

include

complementary product

condiments

dry products

fixed displays

fixtures

free standing displays and display bins

garnishes

ice

margarines and butter carvings

menu boards

signs

ticket

window displays.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Meat may be weighed on a variety of analogue and digital weighing machines.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

state and territory regulations regarding meat processing.

Tray packing may include:

bulk packing

fat to left presentation

fat to right presentation

left and right presentation

pre-packing.

Maintainance of adequate display stock may include:

both wet and dry products

cabinets

temperature control to meet health regulations

temperature controlled displays

window cabinets.

Contribution to development of workplace marketing and merchandising strategy may include:

demonstrating promotional products and services

distributing pamphlets and menu ideas

idea generation

packaging.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Communication skills may include:

interacting with people from a range of cultural, social and ethnic backgrounds and with colleagues, superiors, customers, clients and external parties

speaking clearly and directly

the use of communications technology

own work and the wider work area

reading and interpreting workplace documentation.

Mathematical skills may include:

use of calculators and computer software packages may be used

estimation and calculation

use of familiar and unfamiliar complex formulas

product formulations and specifications

interpreting and drawing conclusions from a range of simple and complex mathematical tables, charts, bar graphs and pie charts

monitoring, adjusting and calibrating of formula, specifications, outputs and equipment

synthesis and analysis of mathematical information from more than one source.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Products are accurately weighed. 
Products are priced accurately to workplace requirements. 
Price tickets are placed on products in accordance with workplace requirements. 
Prices are marked on pre-packaged trays. 
Meat is trimmed for display purposes in accordance with workplace, hygiene and regulatory requirements. 
Meat is arranged on trays according to workplace, hygiene and regulatory requirements. 
Meat, trays and other products are displayed in window and cabinets in accordance with workplace, hygiene and regulatory requirements. 
Trays are laid in window to take most advantage of colour and design and in accordance with workplace, hygiene and regulatory requirements. 
Meat and other products are displayed to ensure maintenance of product quality and food safety. 
Cabinets and windows are regularly replenished with stock to maintain presentation. 
Trays are interspersed with other products and garnishing to provide attractive display in accordance with workplace requirements, hygiene and regulatory requirements. 
Layout reflects advertising and seasonal promotions. 
Meat and other products are displayed to ensure maintenance of product quality and safety. 
Cabinets and windows are regularly replenished with stock to maintain presentation. 
Key positions to place displays for maximum sales effect are identified. 
Local, cultural and ethnic needs, seasons or events are identified. 
Displays are planned and prepared in accordance with workplace requirements. 
Signage, labels and price tickets are displayed visibly and legibly, with accurate information. 
Signage, labels and price tickets are correctly placed. 
Meat is wrapped and/or packed for display in accordance with health and workplace requirements. 
Workplace promotional activities are participated in. 
Promotional events and strategies to be conducted within the workplace are recommended to the manager. 

Forms

Assessment Cover Sheet

MTMR307C - Merchandise products and services
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

MTMR307C - Merchandise products and services

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: