Elements and Performance Criteria

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Business objectivesmay relate to:
changes in product offerings
entrance into new markets
expansion of wine sales
image in the marketplace
profitability
special promotions
strategic alliances with suppliers and customers.
Relevant researchmay relate to:
competitor activity
consumption patterns
customer preferences
emerging trends
new wines
product pricing.
Wine-related products and servicesmay include:
special occasion products
catalogues
function packages
promotional activities
selection of specific vintages for cellaring purposes
wine lists
wine tastings.
Opportunities for the promotion of winemay include:
developing promotional material
implementing staff incentive schemes
organising and conducting wine tastings
presentations and stands at wine events
selecting and organising specials.
Appropriate equipmentmay relate to:
glassware
refrigeration
storage facilities.
Opportunities may include:
attending:
professional tastings
specialised seminars or conferences
trade shows
wine and food festivals
wine promotions and tastings
Internet research
networking
reading general and trade media
reading wine reference books
taking up memberships of associations, professional organisations and industry bodies
talking to product suppliers, winemakers and vineyard managers
tours.
Wine suppliersmay include:
auctions
Internet distributors
vineyards
wholesalers.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
coordinate a range of business activities associated with the sale and service of wine including:
wine list development
storage and cellaring systems
promotional activities
integrate knowledge of:
wine cellaring requirements
wine list design
service trends for Australian and international wines
the business factors to be considered in managing wine sales and service.
Context of and specific resources for assessment
Assessment must ensure use of:
a hospitality, cellar door or retail industry business operation which sells wines and workplace documentation defined in the Assessment Guidelines; this may be a:
real industry workplace
simulated industry environment such as a training outlet servicing customers
a team with whom the candidate can interact
current product information within sales kits, brochures, product manuals, supplier information kits, information databases and computerised information sources
a wide commercial range of wines.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
evaluation of wine related products and services developed by the individual:
wine lists
promotional materials
wine tastings to evaluate and monitor wines, and make recommendations for cellaring
observation of a presentation on wine management by the individual
project activities to assess the individual’s ability to develop strategies and recommendations for the wine management of a nominated hospitality wine outlet
written or oral questioning to assess knowledge of:
wine cellaring requirements
wine list design
service trends for Australian and international wines
review of portfolio of evidence and third-party workplace reports of on-the-job performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
BSBMKG401B Profile the market
SITXFIN402 Manage finances within a budget
SITXINV301 Purchase goods
SITXINV401 Control stock
SITXMPR401 Coordinate production of brochures and marketing materials.