UNIT
22: CELLAR AND BAR OPERATIONS MANAGEMENT
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LO1
Understand bar and cellar management techniques
Safety: handling of caustic solutions; Control of Substances
Harmful to Health (COSHH); kinetic handling; storage of wet and dry stock and
cleaning materials; safe use of CO2; safe delivery methods; manual handling
Hygiene: hygienic storage of a range of wet and dry stocks; cleaning materials;
Hazard Analysis Critical Control Point (HACCP); environmental procedures
Product quality: standards; consistency; market needs; storage; stock rotation;
temperature controls Staff issues: productivity; staff rostering; training;
legal and social constraints Business implications: size of operation; theft;
pilferage; cost of stock losses; enhancement to/or loss of reputation; impact
of trends
LO2
Be able to demonstrate bar and cellar management techniques Cellar management techniques:
preparing cask ales; changing keg/cask barrels and CO2 cylinders; maintenance
and cleaning of dispensing equipment for a range of draft products, hygienic
methods of working; stock control; maximising yields; reducing wastage; fault
finding Bar management techniques: drink dispensing methods; drinks;
preparation; use of optics; glass identification; customer relations; in-house
selling; merchandising; recent and future developments; bottling-up-and-down;
consumption analysis; stock and cash control
LO3
Understand the impact and benefits of technological developments
Developments:
hardware and software; Electronic Point of Sale (EPOS); MIS; cellar management
systems; swipe cards; cashless-payment system; future developments Benefits:
efficiency gains; speed of service; improved customer care; stock control
Security systems: closed circuit television (CCTV); electronic entrance/exit
systems; dispense monitoring systems
LO4 Understand the impacts of ethical issues on bar management techniques
LO4 Understand the impacts of ethical issues on bar management techniques
Issues: drunks; drugs; violence; prostitution; under-age
drinking; door security; special offers and promotions; ethical marketing
Relationships: licensing justices; environmental health; customs and excise;
trading standards; local authorities; police; local community
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UNIT
22: CELLAR AND BAR OPERATIONS MANAGEMENT
Learning outcomes and assessment criteria
Learning outcomes
On successful completion of this unit a learner will:
LO1
Understand bar and cellar management techniques
Assessment criteria for pass
The learner can:
1.1 review health and safety procedures used in the cellar
and bar of a given licensed trade outlet
1.2 evaluate the skills required to work in the bar,
considering current legal and social constraints
1.3 discuss the practices and procedures required to implement
a system of control
1.4 evaluate the operational requirements needed to ensure
consistent product quality
LO2 Be able to demonstrate bar and cellar management techniques
LO2 Be able to demonstrate bar and cellar management techniques
2.1 demonstrate the use of a range of bar equipment
2.2 demonstrate the use of a range of cellar equipment
LO3
Understand the impact and benefits of technological developments
3.1 evaluate technological developments and their impacts and benefits
3.1 evaluate technological developments and their impacts and benefits
3.2 discuss potential
technological developments and their likely impact
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LO4
Understand the impact of ethical issues on bar management techniques
4.1 assess the influence of ethical issues on bar management
techniques
4.2 discuss key relationships of any licensee
UNIT
22: CELLAR AND BAR OPERATIONS MANAGEMENT
Guidance
Links
This unit can be linked successfully with other units in the licensed trade pathway:
Unit 15: On-Licensed Trade Management Unit 16: Sales Development and Merchandising Unit 23: Law for Licensed Premises Unit 24: Brewing Science.This unit should be closely linked with: Unit 5: Food and Beverage Operations Management Unit 31: Food Safety Management.
The unit also links to the following Management NVQ units:
Links
This unit can be linked successfully with other units in the licensed trade pathway:
Unit 15: On-Licensed Trade Management Unit 16: Sales Development and Merchandising Unit 23: Law for Licensed Premises Unit 24: Brewing Science.This unit should be closely linked with: Unit 5: Food and Beverage Operations Management Unit 31: Food Safety Management.
The unit also links to the following Management NVQ units:
B2: Map the
environment in which your organisation operates
B8: Ensure compliance with legal, regulatory, ethical and
social requirements
C1: Encourage innovation in your team
C2: Encourage
innovation in your area of responsibility
C3: Encourage innovation in your organisation
D1: Develop productive working relationships with colleagues
D2: Develop productive working relationships with colleagues
and stakeholders
D7: Provide learning
opportunities for colleagues
E4: Promote the use
of technology within your organisation
E5: Ensure your own action reduce risks to health and safety
E6: Ensure health and safety requirements are met in your
area of responsibility
E7: Ensure an effective organisational approach to health
and safety
F7: Support customer service improvements
F9: Build your organisation’s understanding of its market
and customers
F12: Improve organisational performance.
Essential requirements
Learners will need access to licensed premises.
UNIT
22: CELLAR AND BAR OPERATIONS MANAGEMENT
Employer engagement and vocational contexts
The provision of an appropriate working environment is
essential for the success of this unit, either through links with suitable
commercial operations or as part of a realistic working environment within a
centre. Centres must provide appropriate facilities for practical
demonstrations, such as the capacity to prepare and change keg and cask
barrels, and how to maintain, clean and operate dispensing equipment. Access to
commercial operations that are able to demonstrate the latest technology is
also critically important.
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