Assessor Resource

SITHFAB501
Manage the sale or service of wine

Assessment tool

Version 1.0
Issue Date: March 2024


This unit applies to hospitality, winery, retail and wholesale organisations which 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.

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.

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

Prerequisites

This unit must be assessed after the following prerequisite units:

SITHFAB305

Provide advice on Australian wines

SITHFAB306

Provide 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, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

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

Evidence of the ability to:

coordinate a range of business activities associated with the sale and service of wine including:

wine list development

storage and cellaring systems

promotional activities

integrate knowledge of:

wine cellaring requirements

wine list design

service trends for Australian and international wines

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

Context of and specific resources for assessment

Assessment must ensure use of:

a hospitality, cellar door or retail industry business operation which sells wines and workplace documentation defined in the Assessment Guidelines; this may be a:

real industry workplace

simulated industry environment such as a training outlet servicing customers

a team with whom the candidate can interact

current product information within sales kits, brochures, product manuals, supplier information kits, information databases and computerised information sources

a wide commercial range of wines.

Method 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 individual:

wine lists

promotional materials

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

observation of a presentation on wine management by the individual

project activities to assess the individual’s ability to develop strategies and recommendations for the wine management of a nominated hospitality wine outlet

written or oral questioning to assess knowledge of:

wine cellaring requirements

wine list design

service trends for Australian and international wines

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

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

BSBMKG401B Profile the market

SITXFIN402 Manage finances within a budget

SITXINV301 Purchase goods

SITXINV401 Control stock

SITXMPR401 Coordinate production of brochures and marketing materials.


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.

Required skills

communication skills to engage with peers on professional issues

critical thinking skills to evaluate wide ranging information about wine

initiative and enterprise skills to identify opportunities for improvement in wine management systems

learning skills to continuously update knowledge of wines

literacy skills to:

read and interpret detailed product information, promotional material and reviews about wines

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

write comprehensive yet easily understood procedures for sale or service of wine

numeracy skills to understand financial impact of Goods and Services Tax (GST) and the Wine Equalisation Tax, calculate costs of wine, order wine stocks and work out profit margins

planning and organising skills to develop and monitor wine management systems

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

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

teamwork skills to share knowledge and provide supportive guidance to colleagues.

Required knowledge

Australian and international trends in wine, including:

styles

production methods

wine and food matching

market preferences

consumption patterns

pricing

Australian 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 for styles, regions and pricing

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

training opportunities for wine staff

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 Food Standards Australia New Zealand (FSANZ) 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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Business objectivesmay relate to:

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.

Relevant researchmay relate to:

competitor activity

consumption patterns

customer preferences

emerging trends

new wines

product pricing.

Wine-related products and servicesmay include:

special occasion products

catalogues

function packages

promotional activities

selection of specific vintages for cellaring purposes

wine lists

wine tastings.

Opportunities for the promotion of winemay include:

developing promotional material

implementing staff incentive schemes

organising and conducting wine tastings

presentations and stands at wine events

selecting and organising specials.

Appropriate equipmentmay relate to:

glassware

refrigeration

storage facilities.

Opportunities may include:

attending:

professional tastings

specialised seminars or conferences

trade shows

wine and food festivals

wine promotions and tastings

Internet research

networking

reading general and trade media

reading wine reference books

taking up memberships of associations, professional organisations and industry bodies

talking to product suppliers, winemakers and vineyard managers

tours.

Wine suppliersmay include:

auctions

Internet distributors

vineyards

wholesalers.

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 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. 
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 the quality of wine products and services and provide pro-active support and assistance to colleagues. 
Resolve wine-related issues and challenges and use experience to inform future planning and activities. 
Pro-actively identify opportunities for improvement in wine management systems and make recommendations to managers. 
Pro-actively 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

SITHFAB501 - 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

SITHFAB501 - 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: