Unit HSL15 (F7RY 04)Supervise the Wine Store/Cellar and Dispense Counter
This Unit is about supervising staff to maintain wine in the best possible condition. It also deals with the maintenance of stock at the dispense counter.This Unit is a sector specific unit and has particular links with the following units in the Hospitality Supervision and Leadership suite of standards:
HSL1–6, HSL11, HSL13, HSL19, HSL25–28
Assessor feedback on completion of Unit
Unit HSL15 (F7RY 04)Supervise the Wine Store/Cellar and Dispense Counter
I confirm that the evidence detailed in this Unit is my own work and meets the requirements of the National Occupational standards.
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I confirm that the candidate has achieved all the requirements of this Unit.
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Countersigning Assessor Signature (if applicable)Date
I confirm that the candidate’s sampled work meets the standards specified for this Unit and may be presented for external verification.
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External Verifier Initial and Date(if sampled)Unit HSL15 (F7RY 04)Supervise the Wine Store/Cellar and Dispense Counter
What you have to do / BehavioursP1Carry out regular inspections to make sure your staff are following established cellar and dispense counter procedures.
P2Store wine and dispense counter stock under the correct environmental conditions.
P3Make sure you and your staff handle wine and dispense counter stock in a way that minimises damage to bottles, containers, packaging or their content.
P4Deal with damage, deterioration and loss of wine and dispense counter stock correctly.
P5Make sure service equipment is clean, free from damage and stored in the correct place.
P6Deal with unforeseen situations and problems.
P7Make sure that your staff follow relevant legal requirements for the sale of wine.
P8Record information and make it available to the appropriate people as required. / B1You comply with, and ensure that others comply with, legal requirements, industry regulations, organisational policies and professional codes.
B2You monitor the quality of work and progress against plans and take appropriate corrective action, where necessary.
B3You use cost-effective, time effective and ethical means to gather, store and retrieve information.
B4You make appropriate information and knowledge available promptly to those who need and have a right to it.
B5You recognise recurring problems and promote changes to structures, systems and processes to resolve these.
Unit HSL15 (F7RY 04)Supervise the Wine Store/Cellar and Dispense Counter
Evidence number / Evidence description / Date / What you have to do / BehavioursP1 / P2 / P3 / P4 / P5 / P6 / P7 / P8 / B1 / B2 / B3 / B4 / B5
Unit HSL15 (F7RY 04)Supervise the Wine Store/Cellar and Dispense Counter
What you have to knowKnowledge Statements marked by cannot be inferred / Completed date or appendix
K1Health, safety and hygiene legal requirements that relate to wine cellar operation and how to ensure that these are met in your area of operation.
K2The impact that the care of wine stocks can have on customers, employees and the profitability of the organisation.
K3How to monitor staff and ensure they receive appropriate training to meet their responsibilities.
K4The types of wine for which you are responsible and the particular requirements for storing and caring for these.
K5Why wine stocks need specific methods of care.
K6The procedures that need to be in place to ensure the correct storage of wine stock and to minimise damage to labels and bottles.
K7How to maintain correct environmental conditions in the wine store/cellar.
K8How to monitor and maintain stock rotation systems.
K9How to implement procedures for the monitoring of wine stocks.
K10How to identify damage or sub-standard wine stock and action that should be taken in response to findings.
K11Why security needs to be maintained within the wine cellar.
K12Legislation, industry codes and Best Practice relating to the sale of wine.
K13The type of service equipment typically used in the sale of wine (including draft wine) and how these should be used.
Unit HSL15 (F7RY 04)Supervise the Wine Store/Cellar and Dispense Counter
What you have to knowKnowledge Statements marked by cannot be inferred / Completed date or appendix
K14The principles and procedures required for the satisfactory cleaning and disinfection of service areas, equipment and glassware.
K15Glassware appropriate to serving different wines.
K16How to respond to faults with wines identified by customers.
K17Physical, chemical, microbial and allergen contaminants and how to control cross contamination in your area of responsibility.
K18The types of difficulties that are likely to arise in your area of responsibility and how to prepare and deal with these.
K19The information relating to the wine cellar/wine store that needs to be recorded and how this should be done.
K20The importance of contributing to the evaluation of procedures and how to do so in your organisation.
Unit HSL15 (F7RY 04)Supervise the Wine Store/Cellar and Dispense Counter
Supplementary evidence
Evidence/Question / Answer / Date1
2
3
Examples of evidence may include:
1Observation2Witness testimony
3Professional discussion
4Candidate statement
5Oral questions
6Written questions
7Reflective account / 8Products of work:
anotes of meetings with line manager
bcorrespondence with team members
cwine store/cellar records
dteam briefing notes
ework schedules
There must be sufficient evidence for the Assessor to judge that the candidate can achieve the learning outcomes and assessment criteria on a consistent basis.
Unit HSL15 (F7RY 04)Supervise the Wine Store/Cellar and Dispense Counter1
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