Assessor Resource

SITHFAB020
Manage the sale or service of wine

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the performance outcomes, skills and knowledge required to coordinate business activities associated with the sale and service of wine. It requires the ability to select wines, organise wine storage and cellaring systems, and develop wine knowledge for self and other staff members.

The unit applies to hospitality, winery, retail and wholesale organisations that sell wines.

This unit applies to individuals who are responsible for both the technical and business aspects of wine service or sales. It therefore combines management and planning skills with specialised wine expertise. Job roles might include management of a specialised wine outlet (winery or retail outlet) or the management of wine for a restaurant.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Research and select wines to meet business objectives.

1.1.Develop or identify business objectives for the sale or service of wine.

1.2.Conduct relevant research on wine products, trends and market characteristics.

1.3.Maximise business opportunities by developing wine-related products and services, including wine lists, that support business objectives and profitability requirements.

1.4.Identify and develop appropriate opportunities to promote wine.

2. Develop and monitor wine management systems.

2.1.Research, select and purchase appropriate equipment to support wine service and storage in consultation with managers.

2.2.Organise wine storage and cellaring systems that ensure wine quality and business efficiency.

2.3.Establish and monitor systems that ensure effective communication between colleagues on wine-related issues.

2.4.Monitor quality of wine products and services and provide proactive support and assistance to colleagues.

2.5.Resolve wine-related issues and challenges and use experience to inform future planning and activities.

2.6.Proactively identify opportunities for improvement in wine management systems and make recommendations to managers.

3. Develop and extend wine skills and knowledge for self and others.

3.1.Proactively evaluate own skills and knowledge to identify gaps and opportunities for further skills development.

3.2.Access opportunities to extend wine skills and knowledge.

3.3.Provide timely and accurate advice to other staff and colleagues on wine and wine-related matters.

3.4.Organise or provide suitable training to staff on wine and wine service.

3.5.Maximise business and professional development opportunities through liaison with other members of the wine community and wine suppliers.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

demonstrate ability to research and select appropriate wine-related products and services to meet at least two different business objectives as listed in the knowledge evidence

undertake the following activities relating to wine-related products and services according to organisational procedure:

wine list development

develop and monitor storage and cellaring systems

promotional activities

demonstrate understanding of appropriate wine-related products and services for each of the following:

special occasion products

catalogues

function packages

promotional activities

selecting specific vintages for cellaring purposes

wine lists

wine tastings

develop at least two different wine-related products or services in response to identified new business opportunities that:

support business objectives

reflect profitability requirements.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

Australian and international trends in wine:

styles

production methods

wine and food matching

market preferences

consumption patterns

pricing

factors that influence the performance of Australian wines in the international wine market

business objectives in managing wine sales and service:

changes in product offerings

entrance into new markets

expansion of wine sales

image in the marketplace

profitability

special promotions

strategic alliances with suppliers and customers

key areas of research when considering developing opportunities for the promotion of wine:

competitor activity

consumption patterns

current trends in wine sales and service technologies

customer preferences

emerging trends

new wines

product pricing

wine list design:

factors that affect wine lists in different industry contexts

balance considerations for styles, regions and pricing

wine cellaring and storage requirements for various types of wines, and equipment and stock control systems

safety and hygiene issues to be considered in the storage or cellaring of wines

promotional opportunities for wine in the relevant industry context:

developing promotional material

implementing staff incentive schemes

organising and conducting wine tastings

presentations and stands at wine events

selecting and organising specials

professional development opportunities for wine specialists in Australia:

attending:

professional tastings

specialised seminars or conferences

trade shows

wine and food festivals

wine promotions and tastings

joining associations, professional organisations and industry bodies

networking

reading general and trade media

reading wine reference books

talking to product suppliers, winemakers and vineyard managers

taking part in related tours

using the internet

key requirements of the relevant state or territory Liquor Act for the service of alcohol and the role of management and staff in ensuring patron care

requirements of the Australia New Zealand Food Standards Code

requirements of bilateral trade agreement between Australia and the European Economic Area.

Skills must be demonstrated in an operational wine sales or service environment. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

fixtures and large equipment:

refrigeration

storage facilities

small equipment:

glassware

stock:

wide commercial range of wines

organisational specifications:

current product information in sales kits, brochures, product manuals, and supplier information kits

information databases and computerised information sources

wine lists

team with whom the individual can interact

industry-realistic ratio of service staff to customers; these can be:

customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Research and select wines to meet business objectives.

1.1.Develop or identify business objectives for the sale or service of wine.

1.2.Conduct relevant research on wine products, trends and market characteristics.

1.3.Maximise business opportunities by developing wine-related products and services, including wine lists, that support business objectives and profitability requirements.

1.4.Identify and develop appropriate opportunities to promote wine.

2. Develop and monitor wine management systems.

2.1.Research, select and purchase appropriate equipment to support wine service and storage in consultation with managers.

2.2.Organise wine storage and cellaring systems that ensure wine quality and business efficiency.

2.3.Establish and monitor systems that ensure effective communication between colleagues on wine-related issues.

2.4.Monitor quality of wine products and services and provide proactive support and assistance to colleagues.

2.5.Resolve wine-related issues and challenges and use experience to inform future planning and activities.

2.6.Proactively identify opportunities for improvement in wine management systems and make recommendations to managers.

3. Develop and extend wine skills and knowledge for self and others.

3.1.Proactively evaluate own skills and knowledge to identify gaps and opportunities for further skills development.

3.2.Access opportunities to extend wine skills and knowledge.

3.3.Provide timely and accurate advice to other staff and colleagues on wine and wine-related matters.

3.4.Organise or provide suitable training to staff on wine and wine service.

3.5.Maximise business and professional development opportunities through liaison with other members of the wine community and wine suppliers.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

demonstrate ability to research and select appropriate wine-related products and services to meet at least two different business objectives as listed in the knowledge evidence

undertake the following activities relating to wine-related products and services according to organisational procedure:

wine list development

develop and monitor storage and cellaring systems

promotional activities

demonstrate understanding of appropriate wine-related products and services for each of the following:

special occasion products

catalogues

function packages

promotional activities

selecting specific vintages for cellaring purposes

wine lists

wine tastings

develop at least two different wine-related products or services in response to identified new business opportunities that:

support business objectives

reflect profitability requirements.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

Australian and international trends in wine:

styles

production methods

wine and food matching

market preferences

consumption patterns

pricing

factors that influence the performance of Australian wines in the international wine market

business objectives in managing wine sales and service:

changes in product offerings

entrance into new markets

expansion of wine sales

image in the marketplace

profitability

special promotions

strategic alliances with suppliers and customers

key areas of research when considering developing opportunities for the promotion of wine:

competitor activity

consumption patterns

current trends in wine sales and service technologies

customer preferences

emerging trends

new wines

product pricing

wine list design:

factors that affect wine lists in different industry contexts

balance considerations for styles, regions and pricing

wine cellaring and storage requirements for various types of wines, and equipment and stock control systems

safety and hygiene issues to be considered in the storage or cellaring of wines

promotional opportunities for wine in the relevant industry context:

developing promotional material

implementing staff incentive schemes

organising and conducting wine tastings

presentations and stands at wine events

selecting and organising specials

professional development opportunities for wine specialists in Australia:

attending:

professional tastings

specialised seminars or conferences

trade shows

wine and food festivals

wine promotions and tastings

joining associations, professional organisations and industry bodies

networking

reading general and trade media

reading wine reference books

talking to product suppliers, winemakers and vineyard managers

taking part in related tours

using the internet

key requirements of the relevant state or territory Liquor Act for the service of alcohol and the role of management and staff in ensuring patron care

requirements of the Australia New Zealand Food Standards Code

requirements of bilateral trade agreement between Australia and the European Economic Area.

Skills must be demonstrated in an operational wine sales or service environment. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

fixtures and large equipment:

refrigeration

storage facilities

small equipment:

glassware

stock:

wide commercial range of wines

organisational specifications:

current product information in sales kits, brochures, product manuals, and supplier information kits

information databases and computerised information sources

wine lists

team with whom the individual can interact

industry-realistic ratio of service staff to customers; these can be:

customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Develop or identify business objectives for the sale or service of wine. 
Conduct relevant research on wine products, trends and market characteristics. 
Maximise business opportunities by developing wine-related products and services, including wine lists, that support business objectives and profitability requirements. 
Identify and develop appropriate opportunities to promote wine. 
Research, select and purchase appropriate equipment to support wine service and storage in consultation with managers. 
Organise wine storage and cellaring systems that ensure wine quality and business efficiency. 
Establish and monitor systems that ensure effective communication between colleagues on wine-related issues. 
Monitor quality of wine products and services and provide proactive support and assistance to colleagues. 
Resolve wine-related issues and challenges and use experience to inform future planning and activities. 
Proactively identify opportunities for improvement in wine management systems and make recommendations to managers. 
Proactively evaluate own skills and knowledge to identify gaps and opportunities for further skills development. 
Access opportunities to extend wine skills and knowledge. 
Provide timely and accurate advice to other staff and colleagues on wine and wine-related matters. 
Organise or provide suitable training to staff on wine and wine service. 
Maximise business and professional development opportunities through liaison with other members of the wine community and wine suppliers. 

Forms

Assessment Cover Sheet

SITHFAB020 - Manage the sale or service of wine
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHFAB020 - Manage the sale or service of wine

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: