Understand how to supervise drink services - VTCT

Supervise drink
services
UT30965
F/502/9565
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By signing this statement of unit achievement you are confirming that all learning outcomes, assessment
criteria and range statements have been achieved under specified conditions and that the evidence
gathered is authentic.
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UT30965
Supervise drink services
The aim of this unit is to develop your knowledge,
understanding and practical skills when supervising the
preparation and delivery of the drink service. You will be
able to deliver a friendly, hygienic and efficient service in
relaxed safe surroundings, ensuring that the law is fully
complied with and that customer behaviour problems are
dealt with quickly and correctly.
UT30965_v7

NOS
HSL11
Level
Credit value
GLH
3
4
30
Observation(s)
2
External paper(s)
0

Supervise drink services
Learning outcomes
On completion of this unit you will:
1. Be able to supervise drink services
2. Understand the requirements that need to
be met when supervising drink services
3. Understand how to supervise drink services
Evidence requirements
1. Environment
Evidence for this unit should be gathered
within the workplace, however, you may
be assessed within an approved realistic
working environment (RWE) that meets
People 1st’s criteria.
2. Simulation
Simulation is allowed for outcome 1j, if no
naturally occurring evidence is available.
3. Observation outcomes
Competent performance of Observation
outcomes must be demonstrated on
at least two occasions. Assessor
observations, witness testimonies and
products of work are likely to be the most
appropriate sources of performance
evidence. Professional discussion may be
used as supplementary evidence for those
criteria that do not naturally occur.
Assessed observations should not be
carried out on the same day for the
same learning outcome. There should be
sufficient time between assessments for
reflection and personal development.
You need to meet the same standard on a
regular and consistent basis. Separating
the assessments by a period of at least two
weeks is recommended as competence
must be demonstrated on a consistent and
regular basis.
4. Knowledge outcomes
There must be evidence that you possess
all the knowledge and understanding
listed in the Knowledge section of this
unit. In most cases this can be done
by professional discussion and/or oral
questioning. Other methods, such as
projects, assignments and/or reflective
accounts may also be used.
5. Tutor/Assessor guidance
You will be guided by your tutor/assessor
on how to achieve learning outcomes in this
unit. All outcomes must be achieved.
6. External paper
There is no external paper for this unit.
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3

4
Achieving observations
and range
Achieving observation outcomes
Your assessor will observe your performance
of practical tasks. The minimum number of
competent observations required is indicated in
the Evidence requirements section of this unit.
Criteria may not always naturally occur during
a practical observation. In such instances you
will be asked questions to demonstrate your
competence in this area. Your assessor will
document the criteria that have been achieved
through professional discussion and/or oral
questioning. This evidence will be recorded
by your assessor in written form or by other
appropriate means.
Your assessor will sign off a learning outcome
when all criteria have been competently
achieved.
Achieving range
There is no range section that applies to this
unit.
UT30965
Guidance for tutors and assessors
Tutors and assessors must refer to the
document(s) listed below, prior to delivering
this unit. Document(s) can be downloaded from
http://www.people1st.co.uk:
• Sector Assessment Strategy for
competence based units of assessment
and qualifications

Learning outcome 1
Be able to supervise drink services
You can:
a. Ensure staff have the skills, knowledge and
resources to carry out their responsibilities*
b. Agree procedures for staff to follow when
preparing and re-stocking the drink service
area*
c. Ensure that the attractiveness and comfort
of drinking areas meet customer needs and
expectations*
d. Liaise with other relevant people and
departments to ensure the delivery of an
effective drink service*
e. Carry out preparations in good time to allow
the scheduled drink service to be provided*
f. Ensure specified standards and procedures
for the service of products are maintained*
g. Ensure the drink service complies with
social responsibility practices and relevant
legislation*
h. Confirm that communication with customers
by all staff takes place in a manner that is
appropriate to them and the situation*
*May be assessed by supplementary evidence.
Observations
Observation 1 2 Optional Optional
Criteria questioned orally
Date achieved
Portfolio reference
Learner signature
Assessor initials
i. Maintain the comfort and wellbeing of
other customers and local residents when
carrying out activities*
j. Deal with any problems promptly and
effectively when monitoring drink service
areas*
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Developing knowledge
Achieving knowledge outcomes
You will be guided by your tutor and assessor
on the evidence that needs to be produced.
Your knowledge and understanding will be
assessed using the assessment methods listed
below*:
• Projects
• Observed work
• Witness statements
• Audio-visual media
• Evidence of prior learning or attainment
• Written questions
• Oral questions
• Assignments
• Case studies
• Professional discussion
Where applicable your assessor will integrate
knowledge outcomes into practical observations
through professional discussion and/or oral
questioning.
When a criterion has been orally questioned
and achieved, your assessor will record this
evidence in written form or by other appropriate
means. There is no need for you to produce
additional evidence as this criterion has already
been achieved.
Some knowledge and understanding outcomes
may require you to show that you know and
understand how to do something. If you have
practical evidence from your own work that
meets knowledge criteria, then there is no
requirement for you to be questioned again on
the same topic.
*This is not an exhaustive list.
UT30965

Knowledge
Learning outcome 2
Understand the requirements that need to be met when
supervising drink services
You can: Portfolio reference
a. State where to find information about licensing legislation
b. Describe the basic legal requirements that affect the drink service
and how to implement these in relation to:
• permitted hours
• closing time
• licences
• residents and non-residents
• diners and non-diners
• young persons, service and employment
• right to eject and duty to refuse service
• gaming, betting and lotteries
• public entertainment
• weights and measures
• price lists, notices and payment for drinks
• drugs
• trade descriptions and consumer protection laws
c. Explain the implications of failing to implement basic legal
requirements
d. Explain how to identify and correct deviations from legislation and
industry specific regulations
e. Describe the organisation’s policies and procedures that are
relevant to the drink service
f. Describe the various procedures that need to be followed for the
preparation of the drink service area, including those relating to:
• clearing
• stocking products
• equipment
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Learning outcome 3
Understand how to supervise drink services
You can: Portfolio reference
a. Explain how to supervise the preparation of the drink service area
so that the service meets organisational requirements and is ready
in time
b. Describe the range of products in own area of responsibility
c. Explain how to prepare and serve the range of products in own
area of responsibility
d. Explain the roles and responsibilities of people in own area of
responsibility and in other parts of the organisation as relevant to
the drink service
e. Describe the skills and knowledge staff need to carry out their
responsibilities effectively
f. Compare different methods of monitoring the drinks service area
effectively
g. Explain how to monitor and supervise staff practice in order to
maintain standards
h. Explain what action needs to be taken when preparation and
delivery standards are not met
i. Explain how to identify and address the problems that can affect
the drink service and the preparation of areas
j. Explain how to develop contingency plans to reduce the impact of
drink service problems
k. Explain how to reallocate work to different members of staff to
reduce the impact of service problems
UT30965

Learning outcome 3 (continued)
Understand how to supervise drink services
You can: Portfolio reference
l. Describe how to vary practice according to:
• quiet periods
• busy periods
• delivery of service to customers with special requirements
m. Explain how an effective drink service affects profitability and
customer satisfaction
n. Describe the possible consequences of alcohol misuse
o. Describe best practice in the refusal of service
p. Explain how to communicate and deal effectively with the range of
customer groups (including those who are experiencing the effects
of alcohol)
q. Explain the importance of effective communication
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Notes
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