Photo AI
1. Name of product/ Trade name/Trade mark/ Name and address of manufacturer/ Price/price code/bar code/ Product content/ Size/ML/XL, etc./ Care instructions/ Customer care line/customer service/ List of ingredients/ Nutritional information/ Serving instructions/ Best before/sell by date/ Warnings/advisory notice/allergens - NSC Consumer Studies - Question 6 - 2017 - Paper 1
Question 6
1. Name of product/ Trade name/Trade mark/ Name and address of manufacturer/ Price/price code/bar code/ Product content/ Size/ML/XL, etc./ Ca... show full transcript
Worked Solution & Example Answer:1. Name of product/ Trade name/Trade mark/ Name and address of manufacturer/ Price/price code/bar code/ Product content/ Size/ML/XL, etc./ Care instructions/ Customer care line/customer service/ List of ingredients/ Nutritional information/ Serving instructions/ Best before/sell by date/ Warnings/advisory notice/allergens - NSC Consumer Studies - Question 6 - 2017 - Paper 1
Step 1
Name of product/ Trade name/Trade mark/ Name and address of manufacturer/
Answer
To effectively present a product, include essential details such as:
- Name of Product: Specify the name that the product is marketed under.
- Trade Name: Include any branding associated with the product.
- Manufacturer Information: Provide full details about the manufacturer, including name and address.
Step 2
Creating awareness about / promotion of the product or service.
Answer
To promote a product effectively, employ strategies such as:
- Attracting Attention: Use eye-catching advertising to draw in potential customers.
- Generating Interest: Highlight the unique features to build consumer curiosity.
- Persuasion to Buy: Clearly convey the benefits to motivate purchases.
Step 3
The area must be well lit so that the stock can be organized and managed efficiently.
Answer
Effective stock management in a retail space includes these key points:
- Lighting: Ensure that the area is well-lit for easy identification and management of stock.
- Organization of Stock: Maintain a systematic layout to facilitate the identification of perishable items and to follow the first-in, first-out principle.