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


Store Meat Products - Meat Retail

This Learning Guide covers the following units of competence: • Store meat product – MTMR103C • Monitor meat temperature from receival of sale – MTMR109B • Select, weigh and package meat for sale – MTMR203C.
When you have completed this Learning Guide you will be able to • correctly store meat products • rotate stock • maintain clean holding rooms • monitor temperature of meat products • monitor temperature of cool room and display cabinet • select, weigh and package meat for sale.

Learner Guide$28.00

Communication in the Workplace - Meat Retail

Communication at an interpersonal level is the focus of this learning guide.

Learner Guide$27.00

Pork Butchery - Meat Retail

This handbook is used in conjunction with the DVD on Pork Butchery. On completion of this unit the student will be able to: identify the primal sections of the pork carcass and the primal cuts serviced from each section, break pork carcass, prepare all primal cuts, slice, cut, trim label and display primal cuts, bone, roll, sew/net pork primal cuts and trim and prepare all pork cuts. The DVD covers the identification and breakup of pork carcass along with the preparation, boning, slicing, cutting, rolling and trimming of all pork primal cuts.
Duration: 59 minutes.

DVD$16.95
Learner Guide$27.75