Assessor Resource

SITHFAB428A
Manage the sale or service of wine

Assessment tool

Version 1.0
Issue Date: March 2024


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.

This unit describes the performance outcomes, skills and knowledge required to co-ordinate or manage activities associated with the sale and service of wine.

Some states and territories have legislative requirements in relation to service of alcohol that may impact on the work activities described in this unit.

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

Prerequisites

SITHFAB009A Provide responsible service of alcohol

SITHFAB324A Provide specialised advice on food and beverage matching

SITHFAB325A Provide specialised advice on Australian wines

SITHFAB326A Provide specialised advice on imported wines.


Employability Skills

This unit contains employability skills.




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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the following is essential:

development of multiple wine products and services that meet business objectives

detailed knowledge of wine cellaring requirements

detailed knowledge of the business factors to be considered in managing wine sales and service.

Context of and specific resources for assessment

Assessment must ensure:

access to a wide range of wines to develop wine-related products and services

access to comprehensive information on wine and wine trends

interaction with others to reflect the communication and leadership aspects of the unit.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

evaluation of wine related products and services developed by the candidate

wine tastings to evaluate and monitor wines, and make recommendations for cellaring

observation of a presentation on wine management by the candidate

evaluation of wine marketing materials developed by the candidate

evaluation of a case study developed by the candidate to recommend wine management strategies for a nominated workplace or wine outlet

review of portfolio of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.


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.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

communication and leadership skills to provide supportive guidance to colleagues and engage with peers on professional issues

literacy skills to conduct research on a wide range of potentially complex topics, and to interpret, adapt and apply information from multiple sources

planning and organisational skills to develop and monitor wine management systems

problem solving skills to develop business wide responses to operational and management challenges

numeracy skills to understand financial impact of GST and the Wine Equalisation tax, calculate costs of wine, order wine stocks and work out profit margins

self-management skills to proactively develop own skill and engage in ongoing learning.

The following knowledge must be assessed as part of this unit:

Australian and international trends in wine, including:

styles

production methods

wine and food matching

market preferences

consumption patterns

pricing

Australia's position in the international wine market

current trends in wine sales and service technologies

wine list design, including:

factors that affect wine lists in different industry contexts

balance considerations (styles, regions, cost)

wine cellaring and storage requirements for various types of wines (white, red, sparkling, aged wines), including 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

professional development opportunities for wine specialists in Australia

broader training opportunities for wine staff

requirements of the relevant state or territory Liquor Act in relation to service of alcohol and the role of management and staff in ensuring patron care.

requirements of the Food Standards Australia New Zealand Food Standards Code requirements and the bilateral trade agreement between Australia and the European Economic Area.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Business objectives may relate to:

profitability

image in the marketplace

expansion of wine sales

entrance into new markets

special promotions

changes in product offerings

strategic alliances with suppliers and customers.

Relevant research may relate to:

consumption patterns

customer preferences

competitor activity

new wines

product pricing

emerging trends.

Wine-related products and services may include:

wine lists

promotional activities

wine tastings

catalogues

function packages

'special occasion' products

selection of specific vintages for cellaring purposes.

Opportunities for the promotion of wine may include:

selecting and organising specials

organising and conducting wine tastings

presentations and stands at wine events

developing promotional material

implementing staff incentive schemes.

Appropriate equipment may relate to:

glassware

refrigeration

storage facilities.

Opportunities to extend wine skills and knowledge may include:

talking to product suppliers, winemakers and vineyard managers

memberships of associations, professional organisations and industry bodies

networking

attending professional tastings and specialised seminars or conferences

attending wine promotions and tastings

wine and food festivals

tours

reading general and trade media

attending trade shows

reading wine reference books

internet research.

Wine suppliers may include:

wholesalers

vineyards

auctions

internet distributors.

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 in relation to the sale or service of wine. 
Conduct relevant research on wine products, trends and market characteristics. 
Maximise business opportunities through the development of wine-related products and services, including wine lists, that support business objectives and profitability requirements. 
Identify and develop appropriate opportunities for the promotion of wine within the overall business context. 
Research, select and purchase appropriate equipment to support wine service and storage within scope of job responsibility and in consultation with relevant management 
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 the quality of wine products and services and provide pro-active support and assistance to colleagues 
Resolve wine-related issues and challenges promptly and use experience to inform future planning and activities 
Pro-actively identify opportunities for improvement in wine management systems and make recommendations to relevant colleagues 
Pro-actively evaluate own skills and knowledge to identify gaps and opportunities for further skills development. 
Access appropriate 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

SITHFAB428A - 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

SITHFAB428A - 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: