Unit 12: Principles of Bar and Cellar Management
Unit reference number: A/504/2220
Level: 4
Credit value: 6
Guided learning hours: 38
Unit aim
This unit has been devised to assess learners’ ability to understand how the management of cellar and bar areas impacts on the quality of beverages. It also examines the technological and ethical contexts within which bars are operated.
Unit introduction
This unit will enable learners to gain an understanding of the central aspects of bar and cellar management, including health and safety procedures, equipment, technological developments and ethical issues of bar management techniques.
Learners will investigate bar and cellar health and safety procedures. They will consider the skills people need to work in bars, including current legal and social constraints. Learners will look at the practices and procedures required to implement a system of control. They explore what is required operationally and how cellar conditions should be maintained to ensure consistent quality of products.
Learners will develop their understanding of the relative benefits of different bar equipment. They will investigate how cellar equipment should be operated and maintained to maximise its operational efficiency.
Learners will explore technical developments in bar and cellar equipment and the impacts of these developments on the service of beverages and maintenance of product quality.
Learners will consider the impact of ethical issues on bar management techniques and social responsibilities when selling alcohol. They will also examine key relationships that a licence holder needs to maintain with relevant authorities and other stakeholders.
Learning outcomes and assessment criteria
In order to pass this unit, the evidence that the learner presents for assessment needs to demonstrate that they can meet all the learning outcomes for the unit. The assessment criteria determine the standard required to achieve the unit.
On completion of this unit a learner should:
|
Learning outcomes
|
Assessment criteria
|
|
1 Understand the procedural requirements that impact on bar and cellar management techniques
|
1.1
Describe the health and safety procedures used in the cellar and
bar for own organisation
1.2
Evaluate the
skills required to work
in the bar, considering current
legal and social constraints
1.3
Analyse the practices and procedures required to implement systems
of control
1.4
Evaluate the operational requirements needed to ensure consistent product quality
|
|
2 Know how to operate bar and cellar equipment
|
2.1
Compare the relative benefits of the
different bar equipment available within own organisation
2.2
Analyse how cellar equipment should be operated and maintained to maximise its operational efficiency
2.3
Explain how cellar conditions should be maintained to ensure consistent product quality
|
|
3 Understand the impact of technological
developments
|
3.1
Evaluate the technological developments in bar and cellar equipment
3.2
Analyse the impacts that technological
developments may have
upon the service
of beverages and maintenance of product quality
|
|
4 Understand the impact of ethical
issues on bar management techniques
|
4.1
Assess
the impact of ethical issues on bar management techniques
4.2
Evaluate
the key relationships that need to be effectively maintained by a licensee
4.3
Assess
the social responsibilities on the sale of alcohol
|
