AMPR320 — Assess and address customer preferences

Elements & performance criteria

Performance evidence

• undertake market research, including determining:
• demographic make-up of local area
• specific religious needs of local area, including halal or kosher meats
• specific cuts of meat preferred by major local cultural groups
• preferences for organic meats
• preferences for value-added products or basic meat cuts
• more sophisticated expectations of product including brands that promote good animal welfare practices, environmentally-friendly production and processing, Australian made and owned products
• preferences for particular species, including game meat
• prices they are prepared to pay for meat
• what is sold by competitors
• use appropriate research methodology, including internet research, questionnaires, observations, conversations with customers, other local residents, local council data, suppliers or other industry members, existing market research data
• research suppliers and brands for product features and supply chain policies and practices
• seek advice from appropriate sources when introducing/investigating new product lines
• apply communication skills relevant to the task
• apply mathematical skills to determine economic viability of various product lines
• apply relevant workplace health and safety and regulatory requirements
• report findings and make recommendations based on market research and accurate cost/price/profit calculations to senior staff members
• provide sound information to customers about product lines, brands and supply chain, using appropriate language and showing sensitivity to cultural differences
• research and follow cutting specifications for non-standard meat cuts
• provide sound information to customers on link between specialised brands and product cost
• demonstrate effective interpersonal skills in providing advice to customers
• demonstrate awareness of cultural and ethnic differences and respond appropriately

Knowledge evidence

• requirements of whole of supply-chain practices required for a product to achieve brandings including RSPCA, free-range, organic, enviromeat and MSA
• range of species, including game
• difference between dry-aged and wet-aged meat
• requirements of whole of supply-chain practices required for a product to meet religious requirements including halal (for Muslim consumers) or kosher (for Jewish consumers)
• enterprise ethical and customer service standards
• relevant workplace health and safety requirements
• sources of information to further meet customer needs and expectations
• features of new and existing product lines
• mathematical formulas for determining product selling prices
• problem-solving techniques

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

Questions about assessing AMPR320