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1. WHO SHOULD ATTEND?

Stockroom Managers, Stockroom Clerk and Stockroom Officers. 

2.PURPOSE OF SKILLS PROGRAMME

The candidate with be learned in how to select appropriate areas for storing stock, maintain the storeroom with all the housekeeping functions. The course will teach how to prevent shrinkage and losses in the stockroom. Illustrate how to prepare for stock count and maintain stock in the store room.

3.LEARNING UNIT

Unit 1: Maintain the stockroom

Unit 2: Count Stock 

1. WHO SHOULD ATTEND?

First aider, female representative,

2.PURPOSE OF SKILLS PROGRAMME. 

Teach the principles of primary emergency care ,assess and control a single injury emergency scene in the workplace .Demonstration of primary emergency life support for adults, children and infants,

3.LEARNING UNIT  

Unit 1:Primary emergency care in workplace

Unit 2:Emergencies in the workplace

Unit 4:Assess & manage emergencies in the workplace

Unit 5:Manage shock & conduct secondary assessment of the sick person

1. WHO SHOULD ATTEND?

A occupational health and safety representative,

2.PURPOSE OF SKILLS PROGRAMME

Programme candidate will acquire skills to identify the different of fires, practice fire prevention, and operate basic fire fighting equipment following the fire fighting procedures.

3.LEARNING UNIT

Unit 1: Types of fires

Unit 2: Fire prevention 

Unit 3: Operate basic fire fighting equipment

Unit 4: Basic fire fighting procedures

 1. WHO SHOULD ATTEND?

Store Person, Packer, Merchandiser

2.PURPOSE OF SKILLS PROGRAMME

Identify different techniques of displaying merchandise, maintaining stock in the stockroom, preparing for stock counts in the storeroom and performing post-stock count housekeeping functions.

3.LEARNING UNIT

Unit 1:Interact with customers

Unit 2:Mark merchandise & maintain display

Unit 3:Count Stock for a stock

1. WHO SHOULD ATTEND?

OHS representative

2.PURPOSE OF SKILLS PROGRAMME   

Enable candidates to identify procedures for identifying crime-related incidents in the store, ability to evacuate customers and staff from buildings and identify appropriate methods to dispose range of hazardous merchandise stock.  

3.LEARNING UNIT

Unit 1 & 2: Respond to emergency instructions and situations 

Unit 3 & 4:Evacuation,procedures for crime-related incidents

Unit 5:Safety techniques during merchandise, Safety during d

1. WHO SHOULD ATTEND?

 Entrepreneurs, small business owners ,Aspiring business people

2.PURPOSE OF SKILLS PROGRAMME

How to run a business,respond to a changing business environment. Identify, entrepreneurial characteristics.Discuss the purpose of a business plan.

3.LEARNIG UNIT

Unit1:Demonstrate an understanding of entrepreneurship & develop entrepreneurial qualities

Unit 2:Ability to start and run a business and adapt to a changing business environment

Unit 3:Applying safety, security and housekeeping

1. WHO SHOULD ATTEND?

Supervisors. 

2.PURPOSE OF SKILLS PROGRAMME

To Implement & improve customer service standards in a store, How a supervisor oversees the handling of customer queries and complaints. How to supervise maintenance of fixed assets in a wholesale/retail store ,How to calculate & explain the effect of sales on the net profit of the business.

3.LEARNING UNIT

Unit 1:Supervise Customer Service Standards 

Unit 2:Supervise Housekeeping and Hygiene 

Unit 3:Supervise Sales Performance

1.WHO SHOULD ATTEND?

Managers and HR.

2.PURPOSE OF SKILLS PROGRAMME

Determine operational staff requirements ,develop a staffing plan. Implement & maintain the staffing schedule. Understand the impact of the Sectoral determination on management. Explain organizational and legal policies, procedures for instituting disciplinary action .

3.LEARNING UNIT

Unit 1:Supervise Customer Service Standards 

Unit 2:Supervise Housekeeping and Hygiene 

Unit 3:Supervise Sales Performance

1.WHO SHOULD ATTEND?

Store person, Safety Officer. 

2.PURPOSE OF SKILLS PROGRAMME

To be trained how to segment the wholesale/retail sector ,Identify the store’s target market ,explain the flow of stock and sales through a wholesale /retail operation ,demonstrate their understanding of the concepts of shrinkage and losses & complete a basic income statement .

3.LEARNING UNIT

Unit 1.1The Wholesale and Retail Environment

Unit 1.2Basic Business Calculations

Unit 1.3Safety in the Working Environment

1.WHO SHOULD ATTEND?

Sales person. 

2.PURPOSE OF SKILLS PROGRAMME

To be trained how to explain post-purchase product care, how to Identify products features. How to make a sale. How to establish the customer’s needs  and when to offer products to customers. 

1. LEARNING UNIT

Unit 1.1: Sell products in a retail environment 

Unit 1.2 Knowledge of products

1. WHO SHOULD ATTEND?

This course is suitable for Stock room retail managers, Stock room clerks, Stock room officers.

2.PURPOSE OF SKILLS PROGRAMME

Ability to maintain the stockroom and how the store counts Stock, Perform stockroom housekeeping functions & Prevent shrinkage and losses in the stockroom.

3.LEARNING UNIT

Unit 1 Maintain the stockroom

Unit 2 Count Stock 

 1. WHO SHOULD ATTEND?

 Stock room retail managers, Stock room clerk, Stock room officer.

2.PURPOSE OF SKILLS PROGRAMME

The candidate will be taught how to Interact with customers, record transactions and to process payment at a Point of Sale

3.LEARNIG UNIT

Unit 1 Interact with customers

Unit 2 Record transactions

Unit 3 Process payment at a Point of Sale 

1. WHO SHOULD ATTEND?

Supplier negotiator, merchandiser store Managers, 

2.PURPOSE OF SKILLS PROGRAMME

 To  Negotiate with the suppliers ,How to review negotiations with the suppliers. To explain the buying policies as it applies to the operational environment. How to Identify products for purchasing from the prescribed product range as it applies to an organisation.

3.LEARNING UNIT

Unit 1:Buy Merchandise for a wholesale and Retail outlet 

Unit 2:Source Suppliers

Unit 3:Negotiate with Suppliers 

1.WHO SHOULD ATTEND ?

Food service counter Attendant.

2.PURPOSE OF LEARNING UNIT

 Display products at the department. To use equipment safely, promote the sale of products in the department, wrap and pack perishable foods.

3.LEARNING UNIT

Unit 1: Clean and maintain Premises and Equipment  

Unit 2: Implement personal hygiene for Perishable food stores

Unit 3: Prepare food for sale

Unit 4: Mark and Label Perishable Foods

Unit 5: Promote sales and reduce wastage at a perishable foods department