Retail

2. Retail Security
The Retail Security module concentrates on the main areas of concern, namely:
• Security Procedures
• Security of People
• Security of Stock
• Security of Premises

3. Retail Effective Working Relationships
The module focuses on key aspects of working relationships, including:
• Quality Standards
• Performance
• Optimising Productivity

4. Retail Stock Control
The module focuses on the key aspects of Retail Stock Control including:
• Preparation for the receipt of goods
• Accepting goods for storage
• Storage requirements
• Appropriate placement and storage of goods
• Retrieving and dispatching goods from stock

5. Retail Merchandising
The Retail Merchandising module focuses on the key aspects of merchandising including:
• Planning displays to specification
• Setting up, maintaining and dismantling displays
• Labelling stock on display
• Monitoring sales stock levels
• Maintaining sales stock levels

6. Retail Payment Procedures
The Retail Payment Procedures module focuses on the following key areas:
• Calculating customer purchases
• Processing payments
• Processing the sale of goods
• Recording and processing orders

7. Retail Selling Skills
The Retail Selling Skills module focuses on the main aspects of selling skills, including:
• Personal Selling techniques
• Customer relations
• Handling Payment

8. Retail Communications
The Retail Communications module focuses on the following key areas:
• Listening
• Speaking
• Reading
• Writing
• Non-Verbal communication
• Visual communication
• Communication technology

9. Work Experience
The Work Experience module allows the employee to recognise their own skills, develop new skills, make decisions about future job direction and to progress within the retail sector. As such the module addresses the following key themes:
• Preparing for work
• Working under direction
• Review and evaluation
• Reflection on progress
• Goal setting
• Advancement

10. Retail Health, Hygiene and Safety

After attending this course, trainees will be able to work with their store management teams to improve day-to-day standards of product presentation, along with being able to plan and lead significant changes to merchandising. For example: seasonal changes, store layout changes, etc.

Lesson 2:
• Performing Calculations in an Excel Worksheet
• Create Basic Formulas
• Calculate Using Functions
• Copy Formulas and Functions

Lesson 3:
• Modifying an Excel Worksheet
• Manipulate Worksheet Data
• Modify Worksheet Elements
• Search Worksheet Data
• Modify Rows and Columns

Lesson 4:
• Formatting an Excel Worksheet
• Modify Fonts
• Spell Check a Worksheet
• Apply Number Formats
• Add Borders and Colour to Cells
• Align Cell Contents
• Apply Cell Styles

Lesson 5:
• Printing Excel Workbooks
• Set Page Breaks
• Set Page Layout Options
• Print a Workbook

Lesson 6:
• Managing an Excel Workbook
• Format Worksheet Tabs
• Manage Worksheets
• Manage Workbook Views

Unit 2: Food Hygiene FETAC Level 4 (2 days)
• Hygiene and Safety
• Food Contamination
• Cleaning and Pest Control
• Legal Standards for Food Handlers
• Design and Layout of a Food Premises

Unit 3: Meat Preparation and Display (18 days)
• Practical Meat Cutting Skills
• Preparing cuts for sale (Beef, Lamb, Pork, Bacon, Poultry)
• Knife Sharpening
• Tray Packing, Wrapping
• Tagging, Product Display
• Uses of various Cuts
• Practical Cookery Tips
• Customer Focus
• Customer Contact Skills
• Quality Service, Policy and Practice
• Dealing with Difficult customers
• Customer Legislation/rights

Unit 4: Work Placement (20 days)
The NBA will assist participants in obtaining work placement in high quality outlets. It will endeavour to place participants in outlets that may have prospects of either part-time or full time employment.