Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SIRRRPK006A Mapping and Delivery Guide
Recommend liquor products

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SIRRRPK006A - Recommend liquor products
Description This unit describes the performance outcomes, skills and knowledge required to develop and apply product knowledge to provide advice to customers with regard to the characteristics of liquor products according to relevant legislation.
Employability Skills The required outcomes described in this unit contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.
Learning Outcomes and Application This unit applies to frontline service personnel. It involves researching store liquor range, and providing advice to customers and other sales staff on a range of liquor products, their characteristics, storage and serving. It also includes the application of current legislation governing the sale of liquor.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Nil SITHFAB009A Provide responsible service of alcohol.
Competency Field Product Knowledge
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Research store liquor range.
  • Develop product knowledge by accessing relevant sources of information.
  • Identify store liquor range.
       
Element: Recommend liquor products.
  • Apply product knowledge to advise customers and other staff on available liquor products.
  • Convey wine information to customers.
  • Advise customers regarding available range of beers, their shelf life and alcohol content.
  • Identify spirits, liqueurs and mixers according to product information to assist customer purchasing decisions.
  • Promote house brands, specials and new lines to customers according to store policy and procedures.
  • Promote, quote on and arrange store services for customers on request.
       
Element: Adhere to liquor licensing requirements.
  • Request proof of age and refuse service if applicable.
  • Identify intoxicated customers and refuse service according to store policy and legislative requirements.
  • Observe store trading hours and maintain records of purchases according to liquor licensing requirements and store policy.
       


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:

continually updates and applies product knowledge about current store liquor products contained in store manuals and manufacturer product labels to provide comprehensive advice to customers and staff

consistently applies store policy and procedures and industry codes of practice in regard to sales and customer service procedures and store trading hours

understands and applies store policy and procedures and consumer law and liquor licensing requirements, including record keeping

advises customers and informs sales team members of major characteristics of store range of liquor products, including style, type, fermentation method, regional vintages and their characteristics, basic production methods and storage requirements

advises customers on store liquor services available to customers, including home delivery.

Context of and specific resources for assessment

Assessment must ensure access to:

a retail work environment

relevant sources of product information

relevant documentation, such as:

store policy and procedures manuals

industry codes of practice and relevant legislation

OHS legislation and codes of practice

an appropriate range of liquor products and services

a range of customers with different requirements.

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:

observation of performance in the workplace

third-party reports from a supervisor

customer feedback

written or verbal questioning to assess knowledge and understanding

review of portfolios of evidence and third-party workplace reports of on-the-job performance.

Assessment with the co-requisite unit of competency SITHFAB009A Provide responsible service of alcohol, unless previously completed, is required.

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

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically in the context of the job role and with other relevant units that make up the skill set or qualification.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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:

interpersonal communication skills to:

apply product knowledge by providing information and advice to customers and staff

make recommendations and advise on services through clear and direct communication

ask questions to identify and confirm requirements

use language and concepts appropriate to cultural differences

use and interpret non-verbal communication

handling customers with special needs, including difficult or abusive, intoxicated and under-age customers

organising and providing liquor services to customers

literacy skills in regard to:

reading and understanding product information

reading and understanding store policy and procedures

numeracy skills in regard to pricing and estimation of quantities.

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

store policy and procedures in regard to:

sales and customer service

methods of dealing with special needs or requests of customers

customer complaints

the sale of liquor products

allocated duties and responsibilities

stock availability

store liquor product range, including specials, house lines, new lines and seasonal promotions

store product services

relevant industry codes of practice

relevant OHS legislation and codes of practice

relevant state or territory legislation and statutory requirements, including:

consumer law

liquor licensing requirements

proof of age

store trading hours.

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.

Product knowledge may include:

liquor product identification

uses for liquor products

basic production method

alcohol content

handling and storage.

Relevant sources of information may include:

store or supplier product manuals

sales representatives

videos

tastings

product labels

wine shows

internet

other staff.

Store liquor range may include:

wines

spirits

beers

liqueurs

premixed drinks

mixers

local goods

imported goods.

Customers may include:

new or repeat contacts

external and internal contacts

business customers or individuals

customers with routine or special requests

people from a range of social, cultural and ethnic backgrounds and with varying physical and mental abilities.

Other staff may include:

new or existing staff

people with varying levels of language and literacy

people from a range of cultural, social and ethnic backgrounds.

Wine information may include:

style

grape variety

region

vintages

fermentation method

storage requirements

wine and food combinations.

Spirits, liqueurs and mixers may be differentiated by:

style

type

regional vintages

brands

basic production methods

price.

Product information may include:

brand

type

style

basic production methods

regional origin

vintages

features

price.

Store policy and procedures in regard to:

selling liquor products

interaction with customers

processing customer orders.

Store services may include:

special occasion catering

tastings

hire or loan of glassware and other accessories

liquor delivery.

Legislative requirements may include:

consumer law

liquor licensing requirements

proof of age

store trading hours.

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 product knowledge by accessing relevant sources of information. 
Identify store liquor range. 
Apply product knowledge to advise customers and other staff on available liquor products. 
Convey wine information to customers. 
Advise customers regarding available range of beers, their shelf life and alcohol content. 
Identify spirits, liqueurs and mixers according to product information to assist customer purchasing decisions. 
Promote house brands, specials and new lines to customers according to store policy and procedures. 
Promote, quote on and arrange store services for customers on request. 
Request proof of age and refuse service if applicable. 
Identify intoxicated customers and refuse service according to store policy and legislative requirements. 
Observe store trading hours and maintain records of purchases according to liquor licensing requirements and store policy. 

Forms

Assessment Cover Sheet

SIRRRPK006A - Recommend liquor products
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

SIRRRPK006A - Recommend liquor products

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: