Haryana BSEH Senior Secondary NSQF Retail study plan

Define retail and distinguish a retailer from a wholesaler, distributor and manufacturer using three Indian examples you can name from your own locality.

Classify at least eight retail formats (kirana store, supermarket, hypermarket, department store, specialty store, convenience store, discount store, e-commerce marketplace, direct selling, vending) by ownership, assortment breadth, service level and price positioning.

Explain the functions a retailer performs in the supply chain (assortment, breaking bulk, storage, credit, information, after-sales) and give one concrete example of each.

Sketch a labelled grid layout and a free-flow layout on paper and state two product categories suited to each and why.

Identify the five elements of store exterior and interior image (signage, entrance, window display, lighting, aisle width) and describe how each affects shopper movement.

Sequence the daily opening and closing routines of a retail store into a checklist of at least 12 steps, covering cash float, housekeeping, signage, lighting, trial rooms and security.

Explain planogram, gondola, end cap, power aisle, hot zone and dead zone, and locate each on your own hand-drawn store map.

Apply the merchandising principles of colour blocking, size sequencing, vertical versus horizontal presentation and cross-merchandising to a chosen category such as apparel or groceries.

Distinguish staple, convenience, impulse and specialty goods and state where each should sit in the store and why.

Describe the visual merchandising tools of window display, mannequins, signage, lighting and props, and evaluate one real shop window against them.

Explain the product knowledge framework for a chosen item: features, benefits, materials, care instructions, warranty, price band and competing alternatives.

Define SKU, stock keeping unit hierarchy, minimum stock level, reorder level, safety stock, lead time and economic order quantity, and calculate reorder level from a worked example.

Compare FIFO and LIFO stock rotation and describe how each applies to perishable versus non-perishable categories.

Describe the stock-taking process including perpetual versus periodic methods, cycle counting, shrinkage, wastage and pilferage, and list four causes of shrinkage with one control measure each.

Explain the role of a GRN, purchase order, transfer note and damage report in receiving and issuing stock.

Map the customer decision journey from need recognition to post-purchase evaluation and state the salesperson's appropriate action at each stage.

Demonstrate the difference between feature and benefit selling by converting five product features into customer-facing benefits.

Practise the seven steps of the selling process (approach, probing, presentation, demonstration, handling objections, closing, follow-up) in a written script for one product.

Classify customer types and objection types (price, need, time, trust, competition) and write a response technique for each.

Explain CRM fundamentals including customer lifetime value, customer segmentation, loyalty programmes, feedback capture and complaint escalation, and describe the difference between a complaint and a grievance.

Demonstrate upselling, cross-selling, add-on selling and suggestion selling with one concrete example of each in a retail setting.

Identify the components of a retail invoice and compute line totals, discounts, GST at applicable rates, rounding and change due for five practice transactions.

Explain the POS system workflow from item scan to payment mode selection, receipt generation and day-end settlement.

Describe cash handling controls including opening float, cash drop, petty cash, counterfeit note checks, card and UPI reconciliation, and cash shortage handling.

Explain the purpose and content of a GST-compliant tax invoice and the difference between a invoice, a bill of supply and a credit note.

Distinguish the promotional mix elements of advertising, sales promotion, personal selling, public relations and direct marketing, and match each to a retail use case.

Design a four-week local store promotion with objective, target segment, offer mechanics, budget lines, communication channels and a success metric.

Explain retail pricing and promotion tactics including markdown, bundle, BOGO, loyalty points, festival offer and clearance, and compute the margin impact of a markdown.

Draft a professional email, a telephonic enquiry script and a short persuasive sales pitch, each under 120 words, using correct tone and structure.

Identify three retail business ideas suited to a small town and outline the basic entrepreneurship steps of market survey, costing, funding, licensing and break-even.

Identify workplace hazards in a retail store across slips and falls, manual handling, electrical points, sharp edges, crowding and fire, and state one control for each.

Explain fire safety essentials including extinguisher classes, PASS technique, evacuation routes, assembly points and the role of a fire warden.

Describe safe manual handling technique for lifting and stacking cartons, and state recommended weight limits and team-lifting practice.

Outline personal hygiene and food safety requirements for fresh and grocery sections, and the cleaning and sanitation schedule of a store.

Explain first aid basics for cuts, burns, fainting and electric shock, and the reporting chain for a workplace incident.

Consolidate all ten domains into a single one-page revision sheet of definitions, formulas and process steps.

Complete two timed full-length mock tests under exam conditions and score each against the domain weightage to spot weak areas.

Re-derive the numerical formulas for reorder level, stock turnover, discount, GST and margin from memory without notes.

Rehearse and record a two-minute spoken sales pitch and a complaint-handling response, then self-evaluate against a five-point rubric.

Compile a personal error log of every wrong answer from the mocks with the corrected fact and the domain it belongs to.