Elements and Performance Criteria

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:
product identification
store cooking methods and recipes
sauces and accompaniments
composition of finished product
quantities required
nutritional aspects
handling and storage.
Relevant sources of information may include:
store or supplier product manuals
videos, DVDs and multimedia
product demonstrations
labels
store tours
internet.
Product range may include:
a particular food area
a variety of fast food products, such as:
seafood, fish
coated or battered items
delicatessen goods
sandwiches
hamburgers, meat, poultry
pizzas
drinks
salads
desserts
promotional items.
Product information may include:
ingredients
simple nutritional information
handling and storage
cooking tips from manufacturer data
price.
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.
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.
Food services may include:
special occasion catering
boardroom catering
food delivery services
cook-to-order services
seasonal promotions.
Customer requests may vary according to:
preferences
health factors
cultural group
dietary issues
price.
Store policy and procedures in regard to:
selling fast food products and services
interaction with customers
quality assurance
ordering food products
processing customer orders.

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 fast food items
consistently applies product information contained in store manuals and manufacturer product labels when providing advice to customers
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, 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 environment
sources of product information
suitable merchandise
relevant documentation, such as store policy and procedures manuals.
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
answers to questions about specific skills and knowledge
review of portfolios of evidence and third-party workplace reports of on-the-job performance.
Guidance information for assessment
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SIRRFSA001A Apply retail food safety practices.