Order and Manage Stock - Meat Retail

Pricing

Learner Guide: $30.25 Add To Cart
Preview
  • PDF thumbnail

Description

The trainee meat retailer is introduced to the methods and procedures of ordering and managing stock for a retail meat outlet. The principles covered include: ordering and managing stock, assessing carcass/product quality, calculating yield of carcass or product and cost and price meat products.

Classifications

AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
MTMR302B: Assess carcase product quality, MTMR303B: Calculate yield of carcase or product, MTMR304B: Manage stock, MTMR311B: Cost and price meat products, MTMR314A: Order stock in a meat enterprise, MTMR320A: Locate identify and assess cuts

Copyright Description

Copyright © 2017 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-760

TAFEshop Catalogue: 09.063.0412-E2

ISBN: 978-1-86393-285-1

TAFE SA

Related Resources


Hindquarter Beef Butchery - Meat Retail

This handbook is used in conjunction with the DVD. On completion of this unit the student will be able to: identify the hindquarter sections of beef carcass and the primal cuts derived from the hindquarter, break and bone beef hindquarter, trim and prepare primals for stage and further processing, prepare hindquarter beef cut display and trim and utilize hindquarter beef cuts. The DVD was produced in 1999.
Duration: 60 minutes.

DVD$16.95
Learner Guide$28.00

Prepare and Produce Value Added Products - Meat Retail

This DVD supports the learning guided titled 'Produce and sell value added products. The DVD was produced in 1999.
Duration: 30 minutes.

DVD$16.95

Fresh Sausage Manufacture - Meat Retail

The practical handbook and DVD for this topic covers all aspects of fresh sausage manufacture and includes: identification, assembly and safe operation of machinery, legislation and food standards code, selection and formulation of ingredients, meat preparation and identification, preparation and filing of casings, manufacture, linking, hanging, packaging and storage of sausages and cleaning, sanitation and storage of machinery, parts and equipment. The DVD was produced in 1999.
Duration: 40 minutes.

DVD$16.95
Learner Guide$29.50