WHOLESALE AND RETAIL VISUAL MERCHANDISING

WHOLESALE AND RETAIL VISUAL MERCHANDISING

This qualification will serve to link the NQF Level 2 National Certificate: Wholesale and Retail Operations qualification and the FET Certificate: Generic Management. The current gap in the learning pathway for Wholesale and Retail (W and R) practitioners will be filled by this qualification. It will serve as the second in the Wholesale and Retail Operations learning pathway and provide a basis for further learning. While the qualifying learners will experience personal growth and development, workplace succession planning will be more readily achieved.

The operational process includes; ordering stock, receiving, dispatching, stock control, cash control, sales and marketing and displaying, responsible credit promotion, perishable foods preparation, sales and display and the running of an informal small business.

Description

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  • Unit Standard Title: Wholesale and Retail Visual Merchandising
  • SAQA Qualification ID: 63409
  • Credits:¬†188
  • NQF Level:¬†3

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  1. Define the core concepts of the wholesale and retail environment
  2. Apply theft, fraud and safety control in a wholesale and retail outlet
  3. Build customer relations in an operational unit
  4. Explain the factors that impact on the bottom line of a wholesale and retail unit
  5. Demonstrate knowledge of products in own area of operation in a Wholesale & Retail environment
  6. Sell products to customers in a Wholesale & Retail outlet
  7. Explain the role of visual merchandising in the organization
  8. Evaluate a visually merchandised display
  9. Present a visual display in a wholesale and retail outlet
  10. Count stock for stock-take
  11. Pack customer purchases at point of sale
  12. Implement personal hygiene for perishable food stores
  13. Merchandise chillers and freezers in a retail store
  14. Mark and label perishable foods
  15. Implement requirements of the cold chain
  16. Prepare food for sale
  17. Promote sales and reduce wastage at a perishable foods department
  18. Clean and maintain premises and equipment
  19. Replenish stock in a retail business
  20. Accommodate audience and context needs in oral/signed communication
  21. Demonstrate an understanding of the use of different number bases and measurement units and an awareness of error in the context of relevant calculations
  22. Describe, apply, analyse and calculate shape and motion in 2- and 3-dimensional space in different contexts
  23. Interpret and use information from texts
  24. Investigate life and work-related problems using data and probabilities
  25. Use language and communication in occupational learning programmes
  26. Use mathematics to investigate and monitor the financial aspects of personal, business and national issues
  27. Write/present/sign texts for a range of communicative contexts

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