Application
This unit describes 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.
This unit is applicable to workers in meat retailing enterprises.
All training must be conducted in accordance with Australian meat industry standards and regulations.
All work should be carried out to comply with workplace, regulatory and hygiene standards.
This unit applies to individuals who work under broad supervision and take responsibility for their own work.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Price and weigh products for display | 1.1 Weigh products 1.2 Price products to workplace requirements 1.3 Place price tickets on products in accordance with workplace requirements 1.4 Mark prices on pre-packaged trays |
2. Arrange meat for display | 2.1 Trim meat for display purposes in accordance with workplace, hygiene and regulatory requirements 2.2 Arrange meat on trays according to workplace, hygiene and regulatory requirements |
3. Layout cabinets to display products and services | 3.1 Display meat, trays and other products in window and cabinets in accordance with workplace, hygiene and regulatory requirements 3.2 Position trays in window to take most advantage of colour and design and in accordance with workplace, hygiene and regulatory requirements 3.3 Display meat and other products to ensure maintenance of product quality and food safety 3.4 Regularly replenish cabinets and windows with stock to maintain presentation 3.5 Intersperse trays with other products and garnishing to provide attractive display in accordance with workplace requirements, hygiene and regulatory requirements 3.6 Set layout to reflect advertising and seasonal promotions |
4. Maintain stock presentation | 4.1 Display meat and other products to ensure maintenance of product quality and safety 4.2 Regularly replenish cabinets and windows with stock to maintain presentation |
5. Position displays for impulse buying | 5.1 Identify key positions to place displays for maximum sales effect 5.2 Identify local, cultural and ethnic needs, seasons or events 5.3 Plan and prepare displays in accordance with workplace requirements |
6. Organise signs and tickets | 6.1 Display signage, labels and price tickets visibly and legibly, with accurate information 6.2 Place signage, labels and price tickets to workplace specifications |
7. Wrap meat and other products for display | 7.1 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 | 8.1 Participate in workplace promotional activities 8.2 Recommend promotional events and strategies to be conducted within the workplace to the manager |
Evidence of Performance
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
Evidence of Knowledge
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
Assessment Conditions
Competency in this unit must be demonstrated over time and under typical operating conditions for the enterprise.
Assessment must occur in the workplace under normal enterprise or production conditions or in a simulated environment.
The following three forms of assessment must be used:
quiz of underpinning knowledge
demonstration in the workplace or simulated environment
workplace referee or third-party report of performance over time
Assessors must satisfy current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.