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Evidence Guide: AMPR307 - Merchandise products, services

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AMPR307 - Merchandise products, services

What evidence can you provide to prove your understanding of each of the following citeria?

Price and weigh products for display

  1. Weigh products
  2. Price products to workplace requirements
  3. Place price tickets on products in accordance with workplace requirements
  4. Mark prices on pre-packaged trays
Weigh products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Price products to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place price tickets on products in accordance with workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mark prices on pre-packaged trays

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Arrange meat for display

  1. Trim meat for display purposes in accordance with workplace, hygiene and regulatory requirements
  2. Arrange meat on trays according to workplace, hygiene and regulatory requirements
Trim meat for display purposes in accordance with workplace, hygiene and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Arrange meat on trays according to workplace, hygiene and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Layout cabinets to display products and services

  1. Display meat, trays and other products in window and cabinets in accordance with workplace, hygiene and regulatory requirements
  2. Position trays in window to take most advantage of colour and design and in accordance with workplace, hygiene and regulatory requirements
  3. Display meat and other products to ensure maintenance of product quality and food safety
  4. Regularly replenish cabinets and windows with stock to maintain presentation
  5. Intersperse trays with other products and garnishing to provide attractive display in accordance with workplace requirements, hygiene and regulatory requirements
  6. Set layout to reflect advertising and seasonal promotions
Display meat, trays and other products in window and cabinets in accordance with workplace, hygiene and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Position trays in window to take most advantage of colour and design and in accordance with workplace, hygiene and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Display meat and other products to ensure maintenance of product quality and food safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Regularly replenish cabinets and windows with stock to maintain presentation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Intersperse trays with other products and garnishing to provide attractive display in accordance with workplace requirements, hygiene and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set layout to reflect advertising and seasonal promotions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain stock presentation

  1. Display meat and other products to ensure maintenance of product quality and safety
  2. Regularly replenish cabinets and windows with stock to maintain presentation
Display meat and other products to ensure maintenance of product quality and safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Regularly replenish cabinets and windows with stock to maintain presentation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Position displays for impulse buying

  1. Identify key positions to place displays for maximum sales effect
  2. Identify local, cultural and ethnic needs, seasons or events
  3. Plan and prepare displays in accordance with workplace requirements
Identify key positions to place displays for maximum sales effect

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify local, cultural and ethnic needs, seasons or events

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plan and prepare displays in accordance with workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Organise signs and tickets

  1. Display signage, labels and price tickets visibly and legibly, with accurate information
  2. Place signage, labels and price tickets to workplace specifications
Display signage, labels and price tickets visibly and legibly, with accurate information

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place signage, labels and price tickets to workplace specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Wrap meat and other products for display

  1. Wrap and/or packed meat for display in accordance with health and workplace requirements
Wrap and/or packed meat for display in accordance with health and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Contribute to the development of workplace marketing and merchandising strategy

  1. Participate in workplace promotional activities
  2. Recommend promotional events and strategies to be conducted within the workplace to the manager
Participate in workplace promotional activities

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recommend promotional events and strategies to be conducted within the workplace to the manager

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Price and weigh products for display

  1. Weigh products
  2. Price products to workplace requirements
  3. Place price tickets on products in accordance with workplace requirements
  4. Mark prices on pre-packaged trays
Weigh products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Price products to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place price tickets on products in accordance with workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mark prices on pre-packaged trays

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Arrange meat for display

  1. Trim meat for display purposes in accordance with workplace, hygiene and regulatory requirements
  2. Arrange meat on trays according to workplace, hygiene and regulatory requirements
Trim meat for display purposes in accordance with workplace, hygiene and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Arrange meat on trays according to workplace, hygiene and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Layout cabinets to display products and services

  1. Display meat, trays and other products in window and cabinets in accordance with workplace, hygiene and regulatory requirements
  2. Position trays in window to take most advantage of colour and design and in accordance with workplace, hygiene and regulatory requirements
  3. Display meat and other products to ensure maintenance of product quality and food safety
  4. Regularly replenish cabinets and windows with stock to maintain presentation
  5. Intersperse trays with other products and garnishing to provide attractive display in accordance with workplace requirements, hygiene and regulatory requirements
  6. Set layout to reflect advertising and seasonal promotions
Display meat, trays and other products in window and cabinets in accordance with workplace, hygiene and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Position trays in window to take most advantage of colour and design and in accordance with workplace, hygiene and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Display meat and other products to ensure maintenance of product quality and food safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Regularly replenish cabinets and windows with stock to maintain presentation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Intersperse trays with other products and garnishing to provide attractive display in accordance with workplace requirements, hygiene and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set layout to reflect advertising and seasonal promotions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain stock presentation

  1. Display meat and other products to ensure maintenance of product quality and safety
  2. Regularly replenish cabinets and windows with stock to maintain presentation
Display meat and other products to ensure maintenance of product quality and safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Regularly replenish cabinets and windows with stock to maintain presentation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Position displays for impulse buying

  1. Identify key positions to place displays for maximum sales effect
  2. Identify local, cultural and ethnic needs, seasons or events
  3. Plan and prepare displays in accordance with workplace requirements
Identify key positions to place displays for maximum sales effect

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify local, cultural and ethnic needs, seasons or events

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plan and prepare displays in accordance with workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Organise signs and tickets

  1. Display signage, labels and price tickets visibly and legibly, with accurate information
  2. Place signage, labels and price tickets to workplace specifications
Display signage, labels and price tickets visibly and legibly, with accurate information

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place signage, labels and price tickets to workplace specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Wrap meat and other products for display

  1. Wrap and/or packed meat for display in accordance with health and workplace requirements
Wrap and/or packed meat for display in accordance with health and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Contribute to the development of workplace marketing and merchandising strategy

  1. Participate in workplace promotional activities
  2. Recommend promotional events and strategies to be conducted within the workplace to the manager
Participate in workplace promotional activities

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recommend promotional events and strategies to be conducted within the workplace to the manager

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

Required Skills and Knowledge

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 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

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

Range Statement