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

Contribute to the planning, updating and format of the wine list 
SAQA US ID UNIT STANDARD TITLE
7771  Contribute to the planning, updating and format of the wine list 
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 6  Level TBA: Pre-2009 was L6 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 
2009-11-03  2011-07-31  SAQA 0160/05 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2012-07-31   2015-07-31  

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 should have a good knowledge of wines so that he/she can make valid and appropriate contributions when wine lists are updated and reformatted. The learner must be aware of the importance of understanding the current trends in relation to wine consumption in South Africa when developing a new wine list. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Recommend, present and serve wines - Level 5 

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 understanding current trends in wine consumption for the particular establishment, area and sales mix when developing a new wine list.

2. Explain the interrelationship between a comprehensive wine list and customer satisfaction.

3. Identify the factors that need to be considered when complementing the wine list with the menu.

4. Identify ways in which profitable wines can be promoted when designing the wine list.

5. Explain the role of organisational policy, style, objectives, current trends, profitable wines and shelf life when designing a new wine list. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
ASSESSMENT CRITERION NOTES 
This unit standard must be assessed in the workplace or a realistic work environment. 

ASSESSMENT CRITERION 2 
2. Evaluate the learner's ability to meet the outcomes consistently. 
ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by using a combination of product sample, questioning and, testimony.
  • Product sample information on updated wine lists.
  • Questioning to cover sources of information.
  • Testimony from relevant persons. 
  • ASSESSMENT CRITERION RANGE 
  • Information: the name of the wine, the vintage, prices, a short user friendly description of the country, region of origin and type of wine, the alcoholic strength, the reference or bin number.
  • Relevant sources of information: current trends, new products available on the market, suppliers, special offers, available stock.
  • Relevant people: staff, customers, suppliers.
     

  • ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes consistently. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 

    SPECIFIC OUTCOME 2 
    Demonstrated ability to make decisions about practice and to act accordingly. 
    OUTCOME NOTES 
    6. Ensure that the wine list takes full account of different customers' tastes and spending trends.

    7. Consult relevant people during the planning, review and updating of the wine list. (Range of relevant people: staff, customers, suppliers).

    8. Liase regularly with the food production manager regularly to ensure the wine list compliments the food menu.

    9. Ensure the updated wine list embraces all sources of relevant information. (Range of relevant sources of information: current trends, new products available on the market, suppliers, special offers, available stock).

    10. Review and update the wine list at regular intervals.

    11. Evaluate alternative wine list designs and methods of presentation.

    12. Draw up a wine list containing clear, relevant information. (Range of information: the name of the wine, the vintage, prices, a short user friendly description of the country, region of origin and type of wine, the alcoholic strength, the reference or bin number).

    13. Arrange wines on the wine list in a user-friendly manner that maximises profit and ensures customer satisfaction.

    14. Ensure that the draft new wine list contains all relevant details, the desired style and format before sending to the appropriate people.(Range of appropriate people: printers, designers, other departments).

    15. Prioritise, delegate and organise work in an efficient manner. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
    ASSESSMENT CRITERION NOTES 
    This unit standard must be assessed in the workplace or a realistic work environment. 

    ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by using a combination of product sample, questioning and, testimony.
  • Product sample information on updated wine lists.
  • Questioning to cover sources of information.
  • Testimony from relevant persons. 
  • ASSESSMENT CRITERION RANGE 
  • Information: the name of the wine, the vintage, prices, a short user friendly description of the country, region of origin and type of wine, the alcoholic strength, the reference or bin number.
  • Relevant sources of information: current trends, new products available on the market, suppliers, special offers, available stock.
  • Relevant people: staff, customers, suppliers.
     

  • ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes consistently. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 

    SPECIFIC OUTCOME 3 
    Demonstrated ability to learn from our actions and to adapt performance. 
    OUTCOME NOTES 
    16. Make suggestions to develop a suitable wine list for 3 different organisations, (5 star hotel, guesthouse, franchise restaurant). 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
    ASSESSMENT CRITERION NOTES 
    This unit standard must be assessed in the workplace or a realistic work environment. 

    ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by using a combination of product sample, questioning and, testimony.
  • Product sample information on updated wine lists.
  • Questioning to cover sources of information.
  • Testimony from relevant persons. 
  • ASSESSMENT CRITERION RANGE 
  • Information: the name of the wine, the vintage, prices, a short user friendly description of the country, region of origin and type of wine, the alcoholic strength, the reference or bin number.
  • Relevant sources of information: current trends, new products available on the market, suppliers, special offers, available stock.
  • Relevant people: staff, customers, suppliers.
     

  • ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes consistently. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 


    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 2,3,5,9,10,12,15) 

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and evaluate information (Specific Outcome 1,7,8,9, 11,12,13,14) 

    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 research on current trends using relevant sources of information. (Range of relevant sources of information: current trends, new products available on the market, suppliers, special offers, available stock)
  • The learner should be able to explain company procedures for the style and design of new wine lists
  • Learner should be able to analyse information together with input from colleagues, suppliers and management make appropriate recommendations to update and improve the wine list.
  • The learner must be able to liase with the printer, designer and other departments.
  • Potential project: Learner could develop a new wine list for a variety of establishments based on different case studies.
  • Learner could design a wine list in such a way that when changes need to be made, it can be done cost effectively without having to reprint the entire wine list.

    Performance systems
  • Ongoing measurement of the learner's ability to meet this standard is recommended.
  • A new employee should be able to achieve this unit within 3 months of being trained. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  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.