TQUK Level 3 Certificate in Principles of Sales (RQF)

£799.00

GLH: 119

Level: 3

Learning Methods: E-Learning

Assessment Methods: Online, Remote & Portfolio of Evidence

Description: The Level 3 Food Safety and Hygiene course is designed for supervisors, managers, and anyone responsible for overseeing food handling in catering, hospitality, or retail settings. It provides a solid understanding of food safety laws, hygiene practices, and the development of HACCP-based systems to prevent contamination and protect public health. Learners will gain the knowledge and confidence to identify risks, implement controls, supervise staff effectively, and maintain high standards to meet legal obligations. Ideal for those aiming to improve food safety culture and achieve a 5-star food hygiene rating.

SKU: NGEA-4GDR-1-1 Category: Health Social Care and Wellbeing Tag: Level 3

Course Content
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Course Content

Unit 1: Understanding legal, regulatory and ethical requirements in sales or marketing

Consumer protection legislation (Consumer Rights Act 2015, GDPR).

Contract law essentials (Offer, Acceptance, Consideration).

Ethical selling practices and avoiding misrepresentation.

Internal procedures for reporting concerns.

Unit 2: Understanding the sales environment

Differences between B2B and B2C markets.

Customer segmentation strategies and profiling.

Recognizing verbal and non-verbal buying signals.

Time management techniques.

Unit 3: Understanding sales techniques and processes

The buyer decision-making process and roles.

The Sales Cycle (Prospecting to Closing).

Negotiation techniques (BATNA, handling objections).

Calculation of profitability for sales promotions.

Unit 4: Principles of personal responsibilities and performance evaluation

Employment rights and responsibilities (Contracts, Equality Act 2010).

Creating Personal Development Plans (PDPs) using SMART goals.

Decision-making models and knowing limits of authority.

Strategies for handling workplace pressure.

Unit 5: Understanding sales targets (Optional Unit)

Sales forecasting methods and data collection.

Setting SMART sales targets.

Analyzing variance between actual performance and targets.

Remedial actions for missed targets.

Unit 6: Understanding business awareness in sales (Optional Unit)

Internal and external sources of business information.

Impact of external factors (PESTLE analysis) on sales.

Importance of networking (Online vs. In-person).

Understanding the relationship between sales and other departments.

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