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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Supervise and maintain beverage storage 
SAQA US ID UNIT STANDARD TITLE
7779  Supervise and maintain beverage storage 
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 11 - Services Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 5  Level TBA: Pre-2009 was L5 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Reregistered  2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
The supervisor/manager must be able to supervise the storage of drinks inside and outside of the cellar. The learner should know and understand the importance of accurate record keeping and security. The leaner must understand the importance for the organisation of maintaining the optimal stock levels and storage conditions and base performance on this knowledge. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Maintain cellars/beverage Storeroom - Level 3 

UNIT STANDARD RANGE 
Range statements are included with specific outcomes as necessary. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Demonstrated knowledge and understanding. 
OUTCOME NOTES 
1. Describe the maintenance and cleaning procedures for cellar equipment.

2. Explain the importance of security and describe steps to be taken when breaches in security are discovered.

3. Explain the importance of stock rotation, cellar inspections and maintaining environmental conditions.

4. Identify wines that should be laid down and explain ways wine should be stored to avoid damage to label and bottle.

5. Explain organisational procedures for recording and maintaining par stock levels in the cellar and dispense bar.

6. Describe ways to identify damaged corks and explain the importance of this.

7. Describe ways to identify wines that contain sediment and explain the correct storage procedures to avoid this.

8. Describe procedures and methods for stocktaking and explain the importance of carrying out these stock takes as per organisational procedures and specified time periods. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The maintenance and cleaning procedures for cellar equipment are listed and explained. 

ASSESSMENT CRITERION 2 
The organisational requirements regarding security are listed and steps taken when breaches in security are discovered explained. 

ASSESSMENT CRITERION 3 
The reasons for stock rotation, cellar inspections and maintaining environmental conditions are explained using examples. 

ASSESSMENT CRITERION 4 
Wines that should be laid down must be identified and methods to store wine to avoid damage to the label and bottle are explained. 

ASSESSMENT CRITERION 5 
The organisational procedures for recording and maintaining par stock levels in the cellar and dispense bar are desribed. 

ASSESSMENT CRITERION 6 
Methods to identify damaged corks are listed and the importance of this explained. 

ASSESSMENT CRITERION 7 
Techniques to identify wines that contain sediment are listed and the correct storage procedures to avoid this described. 

ASSESSMENT CRITERION 8 
Procedures and methods for stocktaking and are listed and the importance of carrying out these stock takes as per organisational procedures and specified time periods explained. 

SPECIFIC OUTCOME 2 
Demonstrated ability to make decisions about practice and to act accordingly. 
OUTCOME NOTES 
9. Handle and store wine and drinks and monitor standards on an ongoing basis.

10. Carry out inspections regularly to ensure that cellar and drink storage procedures, including temperature control, are maintained by staff and explain the importance of doing this. (Range of drinks: keg beers, bottled/pre-packed goods, including beers/ spirits/ liqueurs and soft drinks and wines).

11. Encourage staff to identify and report problems and suggest possible solutions.

12. Rotate stock and explain the importance of this.

13. Handle wine correctly to minimise damage to the bottle and contents.

14. Carry out a stocktaking exercise.

15. Identify slow moving stock and suggest ways to improve sales.

16. Set stock levels according to the number of functions held.

17. Keep accurate and up to date records and explain the importance of doing this.

18. Describe decisions made and reasons for action taken in response to an unexpected situation. (Range of unexpected situations: power failures, equipment failure, staffing problems, product failure, human errors (including equipment not turned on), industrial action, expired stock).

19. Prioritise, delegate and organise work in the cellar and storage areas efficiently. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
Wine and drinks are stored and controled through the monitoring of storage requirements according to organisational requirements. 

ASSESSMENT CRITERION 2 
Inspections are carried out regularly to ensure that cellar and drink storage procedures, including temperature control, are maintained by staff according to organisational requirements. 
ASSESSMENT CRITERION RANGE 
Drinks include but not limited to: keg beers, bottled/pre-packed goods, including beers/spirits/liqueurs and soft drinks and wines.
 

ASSESSMENT CRITERION 3 
Staff is encouraged to dentify and support beverage storage problems and suggest possible solutions so as to optimise the meeting of storage requirements. 

ASSESSMENT CRITERION 4 
Stock is rotated, slow moving stock identified and ways suggested to improve sales of such items of stock. 

ASSESSMENT CRITERION 5 
Wine is handled correctly so as to minimise damage to the bottle and contents. 

ASSESSMENT CRITERION 6 
Stocktaking is conducted as per organisational requirements and procedures. 

ASSESSMENT CRITERION 7 
Stock levels are set according to the number of functions held. 

ASSESSMENT CRITERION 8 
Accurate and up to date records of drinks storage are kept according to organisational requirements. 

ASSESSMENT CRITERION 9 
A range of real or simulated unexpected situations are handled according to organisational requirements. 
ASSESSMENT CRITERION RANGE 
Unexpected situations include but not limited to: - power failures, equipment failure, staffing problems, product failure, human errors (including equipment not turned on), industrial action and expired stock.
 

ASSESSMENT CRITERION 10 
Work is prioritised, delegated and organised so as to comply with operational requirements and service standards. 

SPECIFIC OUTCOME 3 
Demonstrated ability to learn from our actions and to adapt performance. 
OUTCOME NOTES 
20. Describe how performance would be adapted when working in a cellar in a European country.

21. Make suggestions on ways to improve security in the cellar and store areas.

22. Develop an action plan to maintain the quality of wine in the event of a power failure. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The adapting of performance in the event of working in a European cellar is described. 

ASSESSMENT CRITERION 2 
Suggestions are made on ways to improve security in the cellar and store areas. 

ASSESSMENT CRITERION 3 
An action plan is developed in support of the maintaining of the quality of wine in the event of a power failure. 


UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.

2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar.

3. Any institution wishing to receive skill development grants must be accredited with the relevant ETQA. Such an institution will also be registered with the relevant SETA.

4. Moderation of assessment will be done by the relevant ETQA at its discretion. 

UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category.
This has been done as it was deemed necessary to ensure holistic assessment occurred.

The specific outcomes can be applied in a range of contexts.

Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context.

The specific outcomes are comparable to outcomes used internationally.

We therefore structured outcomes using the format noun + verb + condition (modifying phrase)Specific outcomes have been split into three categoriesa) knowledge and understanding (what the learner must know and understand)b) decision-making and acting (what the learner must do)c) adapting performance ( including reflexive competence)In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes.

If competencies are to be clustered in a meaningful way, then these unit standards cannot be split. 


Critical Cross-field Outcomes (CCFO): 

UNIT STANDARD CCFO ORGANISING 
Organise and manage oneself (Specific Outcome 2,6,7,8,18,19) 

UNIT STANDARD CCFO SCIENCE 
Use science and technology effectively (Specific Outcome 3,8,16,17) 

REREGISTRATION HISTORY 
As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

UNIT STANDARD NOTES 
Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated KNOWLEDGE and UNDERSTANDING" is required.

Recommendations and Exemplars for the design of:

Learning/Curriculum
  • Learning should include observing another supervisor managing the cellar and store areas over a period of time.
  • The learner should familiarise him/her self with the company procedures for the cellar area, with particular emphasis on the handling and storing of wine.
  • Special emphasis must be placed on the importance of security.
  • The learner must be able to complete all the relevant documentation, update computer records. Particular attention must be placed on the importance of accuracy.
  • Potential project: The learner could develop a strategy for improving the record keeping system.
  • The learner could put forward suggestions for improving the security in the cellar and store areas.

    Performance systems
  • Ongoing measurement of the learner's ability to meet this standard is recommended. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  14113   National Certificate: Food and Beverage Services  Level 4  Level TBA: Pre-2009 was L4  Reregistered  2023-06-30  CATHSSETA 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    NONE 



    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.