UNIT 22: Cellar and Bar Operations Management

UNIT 22: CELLAR AND BAR OPERATIONS MANAGEMENT
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Unit 22:
unit code: QCF level: Credit value:
Cellar and Bar Operations Management
L/601/1676 5 15

• Aim

This unit will enable learners to gain understanding of the practical aspects of cellar and bar operations management that are fundamental to the licensed retail trade.

• Unit abstract
Learners will review contemporary cellar and bar management techniques, including operational aspects, staffing, quality issues, hygiene and safety. They will also explore developments in technology and the benefits they provide. The unit is designed to raise awareness of the ethical issues that managers face today, relating to the customer and to business operations. Learners will be given the opportunity to investigate industry practices in the context of finances, operations, management, marketing, regulation and employment and to be involved in practical activities.

•1 2 3 4
Unit content

1. 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

2. 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

3. 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

4. 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

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Learning outcomes and assessment criteria

Learning outcomes
Understand bar and cellar management techniques Be able to demonstrate bar and cellar management techniques Understand the impact and benefits of technological developments Understand the impacts of ethical issues on bar management techniques.

On successful completion of this unit a learner will:

Assessment criteria for pass
The learner can: LO1 Understand bar and cellar management techniques

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
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
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

4.1 assess the influence of ethical issues on bar management techniques
4.2 discuss key relationships of any licensee



Guidance

Links
This unit can be linked successfully with other units in the licensed trade pathway:
Unit 15: On-Licensed Trade Management
 Unit 16: Sales Development and Merchandising
Unit 23: Law for Licensed Premises
Unit 24: Brewing Science.

This unit should be closely linked with:
 Unit 5: Food and Beverage Operations Management
Unit 31: Food Safety Management.

The unit also links to the following Management NVQ units:
B2: Map the environment in which your organisation operates
B8: Ensure compliance with legal, regulatory, ethical and social requirements
C1: Encourage innovation in your team
C2: Encourage innovation in your area of responsibility
C3: Encourage innovation in your organization
 D1: Develop productive working relationships with colleagues
 D2: Develop productive working relationships with colleagues and stakeholders
D7: Provide learning opportunities for colleagues
 E4: Promote the use of technology within your organisation
E5: Ensure your own action reduce risks to health and safety
 E6: Ensure health and safety requirements are met in your area of responsibility
 E7: Ensure an effective organisational approach to health and safety
 F7: Support customer service improvements
F9: Build your organisation’s understanding of its market and customers
 F12: Improve organisational performance.

Essential requirements
Learners will need access to licensed premises.


Employer engagement and vocational contexts

The provision of an appropriate working environment is essential for the success of this unit, either through links with suitable commercial operations or as part of a realistic working environment within a centre. Centres must provide appropriate facilities for practical demonstrations, such as the capacity to prepare and change keg and cask barrels, and how to maintain, clean and operate dispensing equipment. Access to commercial operations that are able to demonstrate the latest technology is also critically important.

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