Educators' Guide for Pedagogy and Assessment
Click the icon below to download the Educators' Guide for Pedagogy and Assessment
Unit: 3. Dealing with stock and visual merchandising
Retail
Learning Outcome: 1. I can understand the handling of stock and stock levels in a retail business.
1 I can define the term 'stock' - Definition of stock
2 I can list reasons why a retail business implements measures to control stock.
Reasons for stock control: theft control (both by customers and employees); customer service (maintaining appropriate stock levels for customer requirements); product tracking (tracking high and low selling items); financial management (knowing the status of your stock and financial impact); warehouse space requirements; identifying current stock levels; preventing wastage; improving stock rotation.
3 I can list typical paperwork used for stock control.
Paperwork: e.g. delivery and supplier notes (for incoming goods), purchase orders, receipts, credit notes, goods returned notes, requisitions and issue notes (for outgoing goods).
4 I can state four methods used by retailers to maintain stock levels.
Methods: stock checks; stocktaking; audits; stock calculation.
Learning Outcome: 2. I can describe the basic elements related to the receipt of goods
1 I can explain the importance of ensuring that the correct quantity of goods of the appropriate quality was received.
Ensuring quality and quantity of goods: assessing the quality of goods received; rejecting unnecessary stock; preventing over/under stocking and identifying undelivered stock.
5 I can list the key tasks for the receipt and processing of goods.
Receipt and processing of goods: cleaning and maintaining the receiving area; checking off goods; unpacking and inspection of goods; removal and appropriate disposal of any extra packing material.
2 I can explain how stock should be handled to avoid problems and losses.
Stock handling to avoid problems: effective methods for storing stock; use of proper personal protective equipment (where necessary); preventing stock deterioration; temperature control; ventilation; storing goods in order of receipt.
6 I can describe at least two methods of stock storage.
Methods: e.g. First In First Out (FIFO), Last In First Out (LIFO), First In Last Out (FILO).
Learning Outcome: 3. I can understand the basics of consumer behaviour.
7 I can describe how the packaging of a product influences consumer behaviour.
Influences on consumer: urge to buy; compulsive buying; excitement; perception of product quality.
3 I can discuss how retailers use the human senses to promote buying behaviour.
Human senses: sight; smell; touch; hearing.
8 I can describe the factors that affect the consumer's purchase decision.
Factors: social factors; personal factors; cultural factors; psychological factors.
1 I can select appropriate colours, scents and music for a hypothetical retail store.
PRACTICALLearning Outcome: 4.I can apply the concepts of visual merchandising.
9 I can define the concept of visual merchandising.- Definition of visual merchandising.
10 I can outline methods used by Maltese retailers to enhance retail outlets for specific seasons and local events.
Seasons and events: e.g. the four seasons, Valentine Day, Mother's Day, Father's Day, Easter, Back to School, Halloween, Christmas.
Methods: e.g. use of models, special decorations, backdrops, actors/animators.
4 I can explain how products are placed in a sales area to maximise sales.
Product placement: grouping of products; shelf zones; combination placing; eye-level product placement
5 I can explain the importance of retail floor layout to maximise sales.
Retail floor layout: retail floor traffic flow; impact of store layout on customer behaviour; maximising the exposure to products; simplification of viewing and buying process.
2 I can create a layout plan for a retail store.PRACTICAL
Layout plan: well-planned; effective use of space; neat layout; originality.
3 I can place products in a retail store in a specific order to maximise sales.PRACTICAL
Placement: impulse buys placement; difference between bottom, medium and top shelves; grab-and-go items; general merchandise.
