Unit of competency Outline

Date retreived
23/07/2026 12:52 AM AWST

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Coordinate winery hospitality activities

Coordinate winery hospitality activities

Unit of competency
National Code
FBPCDS3003
State Code
OAN04
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
18/12/2018
View on TGA
State Implementation and Classification
Approved Date
18/04/2019
Field of Education
080701 - Tourism
Original Release Date
18/04/2019
Nominal Hours
40
Description
This unit of competency describes the skills and knowledge required to plan, conduct and evaluate winery hospitality activities. It includes limited responsibility for the work of others.The unit applies to individuals who work under broad direction and take responsibility for coordinating hospitality activities conducted as part of cellar door operations in the wine industry.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Identify required hospitality activities
  • 1.1 Interpret workplace or organisation promotional schedule and apply to hospitality activities
  • 1.2 Respond to ad-hoc customer requests and bookings according to workplace procedures
  • 1.3 Confirm health and safety in the workplace, regulatory and workplace procedures relating to winery hospitality activities
2. Plan and organise hospitality activities
  • 2.1 Identify resources required to implement hospitality activities
  • 2.2 Negotiate prices and services with suppliers and customers
  • 2.3 Confirm supply of necessary resources and services according to supplier agreements and workplace procedures
3. Prepare for winery hospitality activities
  • 3.1 Prepare a schedule of events to ensure timely and effective implementation of activities
  • 3.2 Prepare or produce support materials in line with promotional schedule and workplace requirements
  • 3.3 Brief team and suppliers on their roles and responsibilities
4. Implement hospitality activities
  • 4.1 Coordinate resources effectively and efficiently to meet customer and workplace objectives
  • 4.2 Monitor and maintain hospitality facilities within limits of responsibility
  • 4.3 Recognise, rectify and report problems and anomalies to appropriate personnel
5. Evaluate winery hospitality activities
  • 5.1 Evaluate team performance based on workplace and customer objectives
  • 5.2 Encourage and review customer feedback to improve performance
  • 5.3 Assess suppliers and give feedback according to workplace procedures
  • 5.4 Collate information to use for the financial and promotional viability assessment
  • 5.5 Identify areas for improvement based on evidence collected and make recommendations to appropriate personnel
No information
No information
Replaces
State Code National Code Title Type
S7872 FDFCD3003A Coordinate winery hospitality activities Unit of competency