ARE YOU READY TO EMBARK ON A FULFILLING
JOURNEY IN THE WORLD OF CULINARY ARTS?
Our qualification is designed to equip learners with the expertise to allow progression opportunities
Alcoholic Beverage Service (Wine Service)
Hospitality Faculty
* Short Course
NQF LEVEL
LEVEL 2 HIGHFIELD
DURATION
43 DAYS
CREDITS
37
DELIVERY MODE
ON SITE
HIGHFIELD
UNIT NUMBER
K/617/6893
ENTRY
REQUIREMENTS
Basic level of English and numeracy.
Learners aged 16+.
Career Path for Food and Beverage Services
Upon successful completion of this qualification, learners may wish to continue their development by undertaking the Highfield Level 3 Diploma in Hospitality Supervision.
What will be included in our cost?
- Learning Material
- Certificate
EQUIP
EMPOWER
EXCEL
This
qualification
consists of:
CORE
1. Customer:
- Principles of hospitality
- Customer types, needs and expectations
- Customer service & business/brand standards
- Meeting and exceeding customer expectations and the impact
- Dealing with customer incidents, issues and complaints
2. Business:
- Principles of upselling
- Cost saving measures
- Personal conduct, behaviours, and personal performance
- Technology
3. People:
- Principles of communication
- Team dynamics
- Principles of diversity
- Welcome and support colleagues and customers to ensure required information, goods and services are given
4. First line supervision/Team leading:
- Contribute to objectives of team
- First line supervision
- Positive and encouraging behaviours
5. Hospitality Team Member in Practice:
- How business fits into hospitality industry
- Problem, challenge or opportunity
- Keeping up to date with changing industry
- Costs & How ideas could be implemented
ELECTIVE
- Different alcoholic beverages
- Legal requirements regarding licensing & the sale of alcohol
- Service standards for different alcoholic beverages
- Describe the types and styles of wine
- List common red and white grape varieties
- List specialist equipment and glassware necessary for the service of each type of wine
- Prepare service areas, equipment and stock for service
- Describe what indicates that wine is unsuitable to drink
- Prepare service areas, equipment and stock for wine service
- Greet customers, provide accurate information to determine customer requirements for wine and take orders
- Present and serve wine
- Maintain the service area and stock during service
- Actively seek opportunities to delight and ‘wow’ customers
- Store alcoholic beverages (including different wines) in the correct manner
