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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Serve bottled wine 
SAQA US ID UNIT STANDARD TITLE
7750  Serve bottled wine 
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 3  NQF Level 03  3 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2026-06-30   2029-06-30  

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 learner must be able to assist customers in choosing a bottle of wine and serve the wine in the appropriate manner. The learner must have a good knowledge of the wines on the wine list. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Provide a table drinks service - Level 3 

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

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Provide information on wines in a professional manner to customers in accordance with organisational procedures. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The interrelationship between completing tasks within time limits and customer satisfaction is explained. 

ASSESSMENT CRITERION 2 
The importance of dealing with customers in a polite, friendly and prompt manner is explained. 

ASSESSMENT CRITERION 3 
Customers are provided with accurate information on wines, and alternatives are offered to promote wines. 
ASSESSMENT CRITERION RANGE 
The range of information is: Characteristics, vintage, origin, sizes, costs, food accompaniments and specials.
The range of wine is: Red, white, rose, champagne, sparkling wine, and fortified wines dry and sweet.
 

ASSESSMENT CRITERION 4 
Ways of improving service to customers are recommended. 

ASSESSMENT CRITERION 5 
Ways of improving service to customers are recommended. 

SPECIFIC OUTCOME 2 
Serve wine in accordance with organisational procedures and requirements. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The consequences of selling alcohol to under age or intoxicated persons are explained. 

ASSESSMENT CRITERION 2 
The importance of being able to recommend wines with appropriate food items is explained. 

ASSESSMENT CRITERION 3 
The importance of serving wine at appropriate temperatures is explained. 

ASSESSMENT CRITERION 4 
Wine service equipment and glassware are located and identified according to organisational requirements and the use thereof is explained. 
ASSESSMENT CRITERION RANGE 
  • The range of glassware is: Red wine glasses, white wine glasses, champagne flutes, champagne saucer, port glasses and sherry glasses.
  • The range of equipment is: Trays, service plates, salvers, ice buckets or wine coolers, wine cradles, carafes or decanters, cork screws and serving cloths.
     
    		•

    ASSESSMENT CRITERION 5 
    Drink orders are taken accurately, served and cleared according to organisational requirements. 

    SPECIFIC OUTCOME 3 
    Describe ways of improving the serving of wine to customers and the response to unexpected situations by adapting service performance. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Unexpected situations associated with serving bottled wine are listed and reasons for decisions to solve these are described. 
    ASSESSMENT CRITERION RANGE 
    The range of unexpected situations is: Damaged or broken service equipment, chipped or broken glassware, spills and breakage's, guest asks wine to be served at unusual temperatures, unruly guests, under aged persons ordering wine, problems with quality of wine and damaged corks.
     

    ASSESSMENT CRITERION 2 
    Different shapes of bottles are described and alternative ways to open them are demonstrated. 

    ASSESSMENT CRITERION 3 
    The use alternative bottle openers are demonstrated. 


    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 WORKING 
    Work effectively with others (Specific Outcome 15) 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself (Specific Outcome 14) 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively (Specific Outcome 2,11,12,13) 

    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
  • Identify service items and their use.
  • Know and understand organisational procedures for serving and clearing of wines.
  • Know and identify different glassware.
  • Potential exercise: Take a selection of wines and allow learner to taste and compare wines.

    Performance systems
  • A new employee should be able to achieve this unit within 3 months of being trained.
  • 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
    Core  14113   National Certificate: Food and Beverage Services  Level 4  Level TBA: Pre-2009 was L4  Passed the End Date -
    Status was "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.
     
    1. Phosaane Group 
    2. SA COLLEGE FOR TOURISM 


    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.