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Help customers to choose delicatessen products

URN: PPL.C278
Business Sectors (Suites): Retail
Developed by: People 1st
Approved on: 2025

Overview

This standard is about helping customers to choose delicatessen products in your retail organisation. It also covers providing information about delicatessen products to help customers make choices and suggesting alternatives where appropriate.

For the purposes of this standard, delicatessen products are ready-to-serve products such as cheese, cold cooked meats and salads.
This standard is for staff with suitable food safety training.

When you have completed this standard you will be able to demonstrate your understanding of and ability to:

  • Help customers choose delicatessen products

Performance criteria

You must be able to:

  1. follow your workplace procedures to use questioning techniques to establish a rapport with customers and find out what they are looking for
  2. match products as closely as possible to customers' stated requirements, from the delicatessen products available
  3. follow your workplace procedures and relevant legislation to support product recommendations with correct information that is likely to help customers choose delicatessen products including relevant dietary and allergen information
  4. compare and contrast products in ways that help customers choose the products that best meet their requirements
  5. recognise and act on suitable opportunities to recommend to customers associated or additional products following your workplace procedures
  6. follow your workplace procedures to suggest alternative portion sizes or products in a tactful way when customers' requests are impractical

Knowledge and Understanding

You need to know and understand:

  1. how to establish a rapport with customers
  2. the kinds of questions you need to ask customers in order to find out their requirements
  3. where to find correct information about the delicatessen products on sale, including dietary, allergens and legislation requirements, that will help customers choose appropriately
  4. effective ways of comparing and contrasting products for customers following your workplace procedures
  5. how to recognise opportunities to recommend associated or additional products
  6. practical limits on portion weight, size or shape
  7. how to explain tactfully to customers when portion requirements cannot be met, and what alternatives can be offered

Scope/range

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

2030

Validity

Current

Status

Original

Originating Organisation

Skillsmart Retail

Original URN

SSR.C278

Relevant Occupations

Retail and Commercial Enterprise, Retailing and Wholesaling, Sales and Customer Services Occupations, Sales Assistants and Retail Cashiers

SOC Code

7111

Keywords

Retailing; retailers; helps; helping; assists; assisting; chooses; choosing;choices; picks; picking; selects; selecting; delicatessens; produce; goods; items; cheeses; cold meats; meats; salads