NTISthis.com

Evidence Guide: SITHFAB020 - Manage the sale or service of wine

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHFAB020 - Manage the sale or service of wine

What evidence can you provide to prove your understanding of each of the following citeria?

Research and select wines to meet business objectives.

  1. Develop or identify business objectives for the sale or service of wine.
  2. Conduct relevant research on wine products, trends and market characteristics.
  3. Maximise business opportunities by developing wine-related products and services, including wine lists, that support business objectives and profitability requirements.
  4. Identify and develop appropriate opportunities to promote wine.
Develop or identify business objectives for the sale or service of wine.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and develop appropriate opportunities to promote wine.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop and monitor wine management systems.

  1. Research, select and purchase appropriate equipment to support wine service and storage in consultation with managers.
  2. Organise wine storage and cellaring systems that ensure wine quality and business efficiency.
  3. Establish and monitor systems that ensure effective communication between colleagues on wine-related issues.
  4. Monitor quality of wine products and services and provide proactive support and assistance to colleagues.
  5. Resolve wine-related issues and challenges and use experience to inform future planning and activities.
  6. Proactively identify opportunities for improvement in wine management systems and make recommendations to managers.
Research, select and purchase appropriate equipment to support wine service and storage in consultation with managers.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

  1. Proactively evaluate own skills and knowledge to identify gaps and opportunities for further skills development.
  2. Access opportunities to extend wine skills and knowledge.
  3. Provide timely and accurate advice to other staff and colleagues on wine and wine-related matters.
  4. Organise or provide suitable training to staff on wine and wine service.
  5. Maximise business and professional development opportunities through liaison with other members of the wine community and wine suppliers.
Proactively evaluate own skills and knowledge to identify gaps and opportunities for further skills development.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Access opportunities to extend wine skills and knowledge.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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.