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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Maintain cellars/beverage store room 
SAQA US ID UNIT STANDARD TITLE
7758  Maintain cellars/beverage store room 
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 
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 learner must be able to maintain cellars/beverage store rooms in a hygienic, efficient and systematic way.

The learner must understand the importance of prioritising work and preparing the cellar area within the specified time frames. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Prepare and clear areas for drinks service - Level 2 

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. Explain the importance of ensuring cellars/beverage storerooms is clean.

2. Stress the importance of maintaining a constant stock of drinks and accompaniments as per bar stock levels.

3. Explain the consequences of not checking, cleaning, storing and rotating drinks according to operational procedures.

4. Identify drink items and explain organisational procedures for handling and storing of drink items.

5. Stress the importance of securing the storage area from unauthorised access.

6. Explain the importance of handling and disposing of waste in a hygienic way.

7. Explain the consequences of not maintaining environmental conditions to meet comfort requirements. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The importance of ensuring cellars/beverage store rooms are clean are explained. 

ASSESSMENT CRITERION 2 
The reasons for maintaining a constant stock of drinks and accompaniments as per bar stock levels are explained. 

ASSESSMENT CRITERION 3 
The consequences of not checking, cleaning, storing and rotating drinks according to operational procedures are listed and explained. 

ASSESSMENT CRITERION 4 
Drink items are identified and the organisational procedures for handling and storing of drink items are described. 

ASSESSMENT CRITERION 5 
The necesisty of securing the storage area from unauthorised access are explained in accordance with organisational requirements. 

ASSESSMENT CRITERION 6 
The handling and disposing of waste in a hygienic way are explained complying to organisational requirements. 

ASSESSMENT CRITERION 7 
The consequences of not maintaining environmental conditions to meet comfort requirements are explained. 

SPECIFIC OUTCOME 2 
Demonstrated ability to make decisions about practice and to act accordingly. 
OUTCOME NOTES 
8. Pack cellar and beverage storerooms according to laid down procedures.

9. Clean cellars and beverage storerooms and keep them in a hygienic condition according to organisational procedures. (Range of areas: cellar floors, drains, gullies, sumps, ceiling, walls, shelves, racks, cradles, refrigerator units and ice making machines).

10. Use appropriate cleaning equipment and materials and store them after use. (Range of cleaning equipment: cleaning detergents, mops, buckets, clothes, brushes, brooms).

11. Dispose of waste and refuse hygienically.

12. Clean, check and set environmental control systems in accordance with operational procedures. (Range of environmental controls: refrigerators, ventilation or air conditioning).

13. Store drinks and drink accompaniments in a safe way and according to organisational procedures. (Range of drinks and accompaniments: bottled beer, canned beer, draught beer, liqueurs, wines, spirits, soft drinks, hot drinks, Ice and water, cordials or minerals or juices).

14. Describe decisions made and give reasons for action taken in response to unexpected situations. (Range of unexpected situations: Broken or damaged storage equipment, faulty environmental control systems, shortage of cleaning equipment, unauthorised access, faulty shelving, incorrect storing methods). 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
Cellar and beverage storerooms are arranged in accordance with organisational requirements. 

ASSESSMENT CRITERION 2 
Cellars and beverage storerooms and areas are cleaned so as to meet health, hygiene and organisational requirements. 
ASSESSMENT CRITERION RANGE 
Areas include but not limited to: - cellar floors, drains, gullies, sumps, ceiling, walls, shelves, racks, cradles, refrigerator units and ice making machines.
 

ASSESSMENT CRITERION 3 
Cleaning equipment and materials are used and stored according to manufacturer's and organisational requirements. 
ASSESSMENT CRITERION RANGE 
Cleaning equipment include but not limited to: - cleaning detergents, mops, buckets, clothes, brushes and brooms.
 

ASSESSMENT CRITERION 4 
Waste and refuse are disposed of so as to meet health, hygiene and organisational requirements. 

ASSESSMENT CRITERION 5 
Environmental control systems are cleaned, checked and set in accordance with operational procedures. 
ASSESSMENT CRITERION RANGE 
Environmental controls include but not limited to: - refrigerators, ventilation or air conditioning.
 

ASSESSMENT CRITERION 6 
Drinks and drink accompaniments are stored in a secure way and according to organisational procedures. 
ASSESSMENT CRITERION RANGE 
Drinks and accompaniments include but not limited to: - bottled beer, canned beer, draught beer liqueurs, wines, spirits, soft drinks, hot drinks, Ice and water, cordials or minerals or juices.
 

ASSESSMENT CRITERION 7 
A range of real or simulated unexpected situations are handled according to organisational requirements. 
ASSESSMENT CRITERION RANGE 
Unexpected situations include but not limited to: - Broken or damaged storage equipment, faulty environmental control systems, shortage of cleaning equipment, unauthorised access, faulty shelving, incorrect storing methods.
 

SPECIFIC OUTCOME 3 
Demonstrated ability to learn from our actions and to adapt performance. 
OUTCOME NOTES 
15. Discuss alternative storage arrangements in case of broken storage equipment.

16. Develop a stock rotation system.

17. Develop a safer way to clean storage area.

18. Develop better storage arrangements for easier stocktaking. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
Alternative storage arrangements in the case of broken storage equipment are discussed. 

ASSESSMENT CRITERION 2 
A stock rotation system is developed in line with organisational requirements. 

ASSESSMENT CRITERION 3 
Alternative storage arrangements to easier stocktaking are identified and described. 

ASSESSMENT CRITERION 4 
Safer methods to clean storage areas are identified and described. 


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. 

UNIT STANDARD CCFO ORGANISING 
Organise and manage oneself (Specific Outcome 1,14) 

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 storage equipment and their use.
  • Identify cleaning equipment and their use.
  • Know and understand the organisational procedures for cleaning and storing.
  • Potential exercise: Investigate how other learners in your unit prioritise their tasks.

    Performance systems
  • A new employee should be able to achieve this unit within 2 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
    Elective  14113   National Certificate: Food and Beverage Services  Level 4  Level TBA: Pre-2009 was L4  Reregistered  2023-06-30  CATHSSETA 
    Elective  61596   National Diploma: Food and Beverage Management  Level 5  NQF Level 05  Reregistered  2021-06-30  As per Learning Programmes recorded against this Qual 


    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.