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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. |
Customers include regular or first-time visitors to the enterprise, or those making contact by telephone. |
Workplace requirements may include: | enterprise ethical and customer standards enterprise standard for greeting and thanking the customer enterprise-specific requirements OH&S requirements order forms Quality Assurance(QA) requirements Standard Operating Procedures (SOPs) the ability to perform the task to production requirements work instructions. |
Customer requirements may include: | advice on enterprise products and services different cultural and ethnic needs immediate purchase of customer-selected items. |
Customer orders may be taken: | by email by fax by phone face to face. |
Procedures for following up customer enquiries may include: | contacting customer when additional information, product or service is available recording in order book referring to another staff member, butcher or manager telephoning or writing to a supplier. |
Customer complaints may include: | concerns about products advice given service provided by the enterprise. |
Communication may include: | clear oral responses completing workplace documentation effective listening interacting with people from a range of cultural, social and ethnic backgrounds reading and interpreting workplace documentation recognition and use of non-verbal communication strategies recognition of cultural diversity use of communications technology. |
Range of products may include: | a range of meats (e.g. veal, beef, lamb, mutton, pork, chicken, game, venison, kangaroo, emu) BBQ spits dry stock manufactured goods smallgoods special cuts. |
Range of services may include: | coordinating with promotions demonstrations ingredients recipes taste preferences value-added products, ingredients. |
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. |
Regulatory requirements may include: | Export Control Act federal and state regulations regarding meat processing and food handling hygiene and sanitation requirements relevant Australian Standards relevant regulations. |
Mathematical skills may include: | following basic flow charts, mimic panels and numerically-sequenced tasks and procedures reading and interpreting analogue and digital measures, including clocks, scales, pressure gauges, thermometers and cash registers recognising out-of-specification, acceptable or unacceptable range on simple graphs and charts recognition and accurate copying of numbers relating to temperature, time, volume, weight and quantity routine simple calculations using specified fixed formulas and procedures understanding and accurately using terms, such as hotter or cooler, heavier or lighter, slow or fast, increasing or decreasing, and lower or higher in own work use of calculators. |