Job Description (JD)
| Nama Program | Pengurusan Pemotongan Daging Runcit [G471-002-5:2021] |
|---|---|
| Kod CU | G471-002-5:2021-C06 |
| Competency | Core |
| Tajuk CU | MANAGE RETAIL BUTCHERY OPERATIONAL COSTING |
| Penerangan CU | Manage retail butchery operational costing describes the financial budget and costing for retail butchery operation and delegate as approved by top management. The person who is competent in this CU should be able to estimate retail butchery raw material cost, estimate retail butchery non-trade cost, estimate retail butchery logistic and transportation cost, validate retail butchery overhead budget requirements and prepare retail butchery operational budget. The outcome of this CU is retail butchery raw material cost, packaging and labelling cost, logistic and transportation cost estimated, details of overhead budget requirement validated and operational budget prepared in accordance with company policy. |
| Tempoh Latihan | 0 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to manage retail butchery operational costing is the process of estimation retail butchery costing including raw material cost, non-trade cost, logistic and transportation cost, overhead and operational budgeting for most efficient operation. Upon completion of this competency unit, trainees should be able to: 1. Estimate retail butchery raw material cost. 2. Estimate retail butchery non- trade cost. 3. Estimate retail butchery logistic and transportation cost. 4. Validate retail butchery overhead budget requirements. 5. Prepare retail butchery operational budget. |
| Pra-Syarat | NOT AVAILABLE |