Job Description (JD)
| Nama Program | Pengurusan Pemotongan Daging Runcit [G471-002-5:2021] |
|---|---|
| Kod CU | G471-002-5:2021-C02 |
| Competency | Core |
| Tajuk CU | MANAGE RETAIL BUTCHERY PREPARATION ROOM SETUP |
| Penerangan CU | Manage retail butchery preparation room setup describes the process of retail butchery preparation room layout design including positioning of equipment and machinery, facilities and retail counter area for most efficient operation. The person who is competent in this CU should be able to design retail butchery preparation room layout, organise retail butchery cutting equipment and machinery installation, organise retail butchery cold-room installation, organise retail butchery cleaning and washing equipment installation, organise retailing counter area setup, plan retail butchery facilities layout and setup preparation room safe working environment. The outcome of this CU is retail butchery preparation room layout designed, cutting equipment and machinery, cold-room area, sanitary, cleaning and washing area, retail butchery counter area installation and safe working environment organised in accordance with retail butchery facilities layout plan. |
| Tempoh Latihan | 0 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to manage retail butchery preparation room setup is the process of retail butchery preparation room layout design including positioning of equipment and machinery, facilities and retailing counter area for most efficient operation. Upon completion of this competency unit, trainees should be able to: 1. Design retail butchery preparation room layout. 2. Organise retail butchery cutting equipment and machinery installation. 3. Organise retail butchery cold-room installation. 4. Organise retail butchery cleaning and washing equipment installation. 5. Organise retailing counter area setup. 6. Plan retail butchery facilities layout. 7. Setup preparation room safe working environment. |
| Pra-Syarat | NOT AVAILABLE |