Application
This unit applies to frontline service personnel. It requires developing product knowledge regarding meat products according to store policy and product range and providing advice to customers on products and services. | |
Prerequisites
SIRRFSA001A Apply retail food safety practices | |
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA | ||
1 | Develop product knowledge. | 1.1 | Develop store product knowledge by accessing relevant sources of information. |
1.2 | Research and apply comparisonsbetween products. | ||
1.3 | Convey product information to other staff members as required. | ||
2 | Identify product range. | 2.1 | Identify store meat product and service range. |
2.2 | Identify seasonal availability according to store information. | ||
3 | Recommend meat products. | 3.1 | Evaluate meat products and services according to customer requirements. |
3.2 | Demonstrate features and benefits of meat products to customer to create a buying environment. | ||
3.3 | Recommend complementary products, specials, new lines and seasonal promotions to customers according to store policy and procedures. | ||
3.4 | Provide advice to customers from available information regarding meat products, on request. | ||
3.5 | Offer customer alternative product or service or advice when requested item is not available. | ||
4 | Advise on meat services. | 4.1 | Promote, quote on and arrange store retail meat services for customers on request. |
Required Skills
This section describes the essential skills and knowledge and their level, required for this unit. |
The following skills must be assessed as part of this unit: interpersonal communication skills to: apply product knowledge by providing information and advice to customers and staff make recommendations and advise on services through clear and direct communication ask questions to identify and confirm requirements use language and concepts appropriate to cultural differences use and interpret non-verbal communication interpreting store and industry manuals and documentation (paper-based or computerised) literacy skills in regard to: reading and understanding product information reading and understanding store policy and procedures recording information numeracy skills in regard to pricing, and estimation and weighing of quantities. |
The following knowledge must be assessed as part of this unit: store policy and procedures in regard to: the sale of meat products quality policy to customers and suppliers allocated duties and responsibilities current retail meat services available to customers specialist product knowledge, including: specialised products corresponding benefits of various products shelf life and use-by dates handling and storage requirements ingredients or materials contained in products features and use of products corresponding or complementary products and services stock availability store and industry manuals and documentation (paper-based or computerised) stock and merchandise procedures for taking customer orders buying and ordering procedures pricing procedures, including GST requirements other relevant policy and procedures relevant legislation and statutory requirements relevant OHS requirements relevant industry codes of practice. |
Evidence Required
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package. | |
Critical aspects for assessment and evidence required to demonstrate competency in this unit | Evidence of the following is essential: consistently applies store policy and procedures, which comply with consumer law and legislative requirements regarding the sale of meat products consistently applies product knowledge to advise on and sell meat products and services consistently applies store policy and procedures and industry codes of practice in regard to customer service and selling products and services develops, maintains and conveys product knowledge to other staff as required applies detailed and specialised product knowledge to provide accurate advice according to customer requirements. |
Context of and specific resources for assessment | Assessment must ensure access to: a retail work environment sources of product information suitable merchandise relevant documentation, such as: store policy and procedures manuals customer order forms. |
Methods of assessment | A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: observation of performance in the workplace third-party reports from a supervisor customer feedback written or verbal questioning to assess knowledge and understanding review of portfolios of evidence and third-party workplace reports of on-the-job performance. Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: SIRRFSA001A Apply retail food safety practices. |
Assessing employability skills | Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts. Employability skills embedded in this unit should be assessed holistically in the context of the job role and with other relevant units that make up the skill set or qualification. |
Range Statement
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 in the performance criteria is detailed below. | |
Product knowledge may include: | meat product identification use preparation cooking methods, recipes and ingredients sauces and accompaniments composition of meat shrinkage after cooking quantities required nutritional aspects country of origin seasonal availability handling and storage. |
Relevant sources of information may include: | store suppliers or meat industry manuals video, DVD and multimedia product demonstrations labels. |
Comparisons between products may include: | meat species gradings primals cuts cooking and preparation requirements features price. |
Product information may include: | product types varieties features price ingredients simple nutritional information handling and storage cooking tips. |
Other staff members may include: | new or existing staff people with varying levels of language and literacy people from a range of cultural, social and ethnic backgrounds. |
Store meat product and service range may include: | beef lamb mutton veal pork chicken venison, kangaroo, emu and other game special cuts smallgoods manufactured goods value-added goods, e.g. ready to cook and marinated individual serves barbecue spits. |
Customer requirements may vary according to: | preferences health factors cultural group dietary issues price. |
Customers may include: | new or repeat contacts external and internal contacts business customers or individuals customers with routine or special requests people from a range of social, cultural and ethnic backgrounds and with varying physical and mental abilities. |
Store policy and procedures in regard to: | selling meat products interaction with customers quality assurance food safety ordering meat products processing customer orders. |
Sectors
Sector | Retail |
Competency Field
Product Knowledge | |
Employability Skills
The required outcomes described in this unit contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements. | |
Licensing Information
Not applicable.