Unit of competency details

SIRXSLS002A - Advise on products and services (Release 2)

Summary

Releases:
ReleaseStatusRelease date
2 (this release)Current 13/Jun/2012
(View details for release 1) Replaced05/Jul/2010

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by SIRXPDK001 - Advise on products and services• Not Equivalent • Unit updated to meet Standards for Training Packages • Competency field changed to Product Knowledge (PDK) • Significant change to the expression of Elements and Performance Criteria to streamline language and better define essential outcomes and performance • Updated knowledge requirements to reflect unit revisions. 30/Mar/2016
Supersedes and is equivalent to WRRS2B - Advise on products and servicesUpdated and equivalent to WRRS2B 04/Jul/2010

Training packages that include this unit

CodeTitleSort Table listing Training packages that include this unit by the Title columnRelease
SIT12 - Tourism, Travel and Hospitality Training PackageTourism, Travel and Hospitality Training Package 1.0-2.0 
SIT - Tourism, Travel and Hospitality Training PackageTourism, Travel and Hospitality Training Package 1.0 
SIS10 - Sport, Fitness and Recreation Training PackageSport, Fitness and Recreation Training Package 3.0-3.1 
SIS - Sport, Fitness and Recreation Training PackageSport, Fitness and Recreation Training Package 2.0-2.1 
SIR07 - Retail Services Training PackageRetail Services Training Package 3.0-3.3 
SFI11 - Seafood Industry Training PackageSeafood Industry Training Package 2.0-2.2 
MSM - Manufacturing Training PackageManufacturing Training Package 1.0 
MSA07 - Manufacturing Training PackageManufacturing Training Package 8.3-8.4 
ICP - Printing and Graphic ArtsPrinting and Graphic Arts 1.0-2.0 
FPI11 - Forest and Forest Products Training PackageForest and Forest Products Training Package 1.1-2.3 
FDF10 - Food ProcessingFood Processing 4.0-4.1 
CUA - Creative Arts and Culture Training PackageCreative Arts and Culture Training Package 1.0-2.0 
AHC10 - Agriculture, Horticulture and Conservation and Land ManagementAgriculture, Horticulture and Conservation and Land Management 4.0-8.0 

Qualifications that include this unit

CodeTitleSort Table listing Qualifications that include this unit by the Title columnRelease
WRH30109 - Certificate III in HairdressingCertificate III in Hairdressing 
SIT60313 - Advanced Diploma of HospitalityAdvanced Diploma of Hospitality 
SIT60312 - Advanced Diploma of HospitalityAdvanced Diploma of Hospitality 1-3 
SIT60307 - Advanced Diploma of HospitalityAdvanced Diploma of Hospitality 
SIT50307 - Diploma of HospitalityDiploma of Hospitality 
SIT40707 - Certificate IV in Hospitality (Patisserie)Certificate IV in Hospitality (Patisserie) 
SIT40607 - Certificate IV in Hospitality (Catering Operations)Certificate IV in Hospitality (Catering Operations) 
SIT40507 - Certificate IV in Hospitality (Asian Cookery)Certificate IV in Hospitality (Asian Cookery) 
SIT40407 - Certificate IV in Hospitality (Commercial Cookery)Certificate IV in Hospitality (Commercial Cookery) 
SIT40313 - Certificate IV in HospitalityCertificate IV in Hospitality 
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Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 080501 Sales  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 080501 Sales  25/Nov/2008 
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Modification History

The version details of this endorsed unit are in the table below. The latest information is at the top.

Release  

Comments 

Second Release

Editorial updates

Unit Descriptor

This unit describes the performance outcomes, skills and knowledge required to apply a depth of specialist or general product knowledge and a need for experience and skill in offering advice to customers.

Application of the Unit

This unit applies to team member who develop, maintain and convey detailed and specialised product knowledge to customers and other staff in accordance with store policy and relevant legislation. Specialist sales personnel undertake this function.

Licensing/Regulatory Information

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Pre-Requisites

Nil

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements and Performance Criteria

Elements 

Performance Criteria 

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Develop product and service knowledge.

1.1.Develop and maintain product knowledge  according to store policy  and legislative requirements .

1.2.Convey product knowledge to other staff  as required.

1.3.Research and apply comparisons between products and services.

1.4.Demonstrate knowledge of competitors’ product and service range and pricing structure. 

2. Recommend specialised products or services.

2.1.Evaluate merchandise according to customer requirements .

2.2.Demonstrate features and benefits of products and services to custome r to create a buying environment.

2.3.Apply detailed specialised knowledge of product to provide accurate advice to customers.

Required Skills and Knowledge

This section describes the essential skills and knowledge and their level, required for this unit.

Required skills 

  • interpersonal skills to:
  • convey product knowledge to staff
  • apply knowledge to provide advice to customers
  • handle difficult customers through clear and direct communication
  • ask questions to identify and confirm requirements
  • share information
  • use language and concepts appropriate to cultural differences
  • use and interpret non-verbal communication
  • literacy skills in regard to:
  • use a range of communication and electronic equipment
  • access relevant product and service information
  • interpret product information
  • interpret store policies and procedures
  • record information
  • numeracy skills to:
  • estimate and calculate costs relevant to pricing products

Required knowledge 

  • specialised product knowledge, including:
  • warranties
  • benefits and features
  • shelf life and use-by date
  • storage requirements
  • ingredients or materials contained in product
  • product and ingredient origins
  • care and handling of products
  • corresponding or complementary products and services
  • stock availability
  • store and industry manuals and documentation
  • stock and merchandise range
  • service range
  • store policies and procedures including:
  • procedures for taking orders
  • pricing procedures, including GST requirements
  • relevant legislation and statutory requirements and industry code of practice relating to the retail industry

Evidence Guide

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 policies and procedures and industry codes of practice in regard to customer service and selling products and services
  • develops, maintains and conveys product knowledge to customers and other staff
  • applies detailed and specialised product knowledge to provide accurate advice according to the needs of the customer.

Context of and specific resources for assessment 

Assessment must ensure access to:

  • a retail work environment
  • a range of stock and merchandise
  • relevant documentation, such as:
  • price lists
  • policy and procedures manuals
  • a range of customers with different requirements
  • a range of communication equipment.

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 the candidate 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.

Range Statement

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:

  • brand options
  • product features and benefits
  • warranties
  • safety features
  • use-by dates
  • handling and storage requirements
  • stock availability
  • price.

Product knowledge  may be developed and maintained by:

  • accessing the internet
  • attending product launches
  • attending product seminars
  • discussions with staff
  • accessing product information booklets and pamphlets.

Store policy  and procedures in regard to:

  • interaction with customers
  • selling products and services.

Legislative requirements  may include:

  • Trade Practices and Fair Trading Acts
  • tobacco laws
  • liquor laws
  • lottery legislation
  • industry codes of practice
  • WHS
  • sale of second-hand goods
  • sale of X and R rated products
  • trading hours
  • transport, storage and handling of goods.

Staff  may include:

  • full-time, part-time or casual
  • under contract
  • people with varying degrees of language and literacy
  • people from a range of cultural, social and ethnic backgrounds
  • people with a range of responsibilities and job descriptions.

Customer requirements  may include:

  • specific brand
  • sizing
  • quality
  • quantity
  • price range
  • usage.

Customers  may include:

  • new or repeat contacts
  • external and internal contacts
  • customers with routine or special requests
  • people from a range of social, cultural and ethnic backgrounds and with varying physical and mental abilities.

Pricing structure  may include:

  • sales reductions
  • pricing procedures, including GST requirements
  • mark-downs.

Unit Sector(s)

Cross-Sector

Competency field

Sales

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