Unit 22: CELLAR AND BAR OPERATIONS MANAGEMENT


Unit 22:  CELLAR AND BAR OPERATIONS MANAGEMENT


Cellar and Bar Operations Management L/601/1676



LO1 Understand bar and cellar management techniques


Understand bar and cellar management techniques Safety: handling of caustic solutions; Control of Substances Harmful to Health (COSHH); kinetic handling; storage of wet and dry stock and cleaning materials; safe use of CO2; safe delivery methods; manual handling Hygiene: hygienic storage of a range of wet and dry stocks; cleaning materials; Hazard Analysis Critical Control Point (HACCP); environmental procedures Product quality: standards; consistency; market needs; storage; stock rotation; temperature controls Staff issues: productivity; staff rostering; training; legal and social constraints Business implications: size of operation; theft; pilferage; cost of stock losses; enhancement to/or loss of reputation; impact of trends

1.1 review health and safety procedures used in the cellar and bar of a given licensed trade outlet

1.2 evaluate the skills required to work in the bar, considering current legal and social constraints

1.3 discuss the practices and procedures required to implement a system of control

 1.4 evaluate the operational requirements needed to ensure consistent product quality



LO2 Be able to demonstrate bar and cellar management techniques

Be able to demonstrate bar and cellar management techniques Cellar management techniques: preparing cask ales; changing keg/cask barrels and CO2 cylinders; maintenance and cleaning of dispensing equipment for a range of draft products, hygienic methods of working; stock control; maximising yields; reducing wastage; fault finding Bar management techniques: drink dispensing methods; drinks; preparation; use of optics; glass identification; customer relations; in-house selling; merchandising; recent and future developments; bottling-up-and-down; consumption analysis; stock and cash control

2.1 demonstrate the use of a range of bar equipment

2.2 demonstrate the use of a range of cellar equipment


LO3 Understand the impact and benefits of technological developments



Understand the impact and benefits of technological developments Developments: hardware and software; Electronic Point of Sale (EPOS); MIS; cellar management systems; swipe cards; cashless-payment system; future developments Benefits: efficiency gains; speed of service; improved customer care; stock control Security systems: closed circuit television (CCTV); electronic entrance/exit systems; dispense monitoring systems

3.1 evaluate technological developments and their impacts and benefits

 3.2 discuss potential technological developments and their likely impact


LO4 Understand the impact of ethical issues on bar management techniques



Understand the impacts of ethical issues on bar management techniques Issues: drunks; drugs; violence; prostitution; under-age drinking; door security; special offers and promotions; ethical marketing Relationships: licensing justices; environmental health; customs and excise; trading standards; local authorities; police; local community


4.1 assess the influence of ethical issues on bar management techniques


4.2 discuss key relationships of any licensee        BTEC (HND) in Business Studies Application
BTEC (HND) in Business Studies Application


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