Manage Cellar and Beverage Operations
The module is open to students who hold the WSET® Level 2 Award in Wines and Spirits or can demonstrate the equivalent knowledge. It is strongly recommended that students complete the Level 3 Award in Wines and Spirits qualification before registering for this course.
The course is open to all who have at least three years of experience in the Restaurant, Bar, Hotel and Catering industry. The student will be in the process of progressing or have already progressed to a supervisory position within the department and needs to learn more about different methods of increasing sales, monitoring current sales with a view to improving the business’ bottom line in the future.
The individual units can be taken as separate “workshops” or combined as part of a course with ongoing assessment.
How will you benefit?
The Manage Cellar and Beverage Operations module enables students to gain the understanding and skills necessary to manage a cellar, which may involve controlled temperature locations for the storage of wines, beers and other beverages. Although others are likely to be responsible for the day-to-day cellar operations. Monitor the implementation of stock ordering and rotation procedures which will maximise the shelf-life of beverages. Explain the process of managing supplier contracts to benefit organisations, taking into account the different factors which inform supplier actions. Explain the current legislation relating to licensing, weights and measures and any licensing objectives applicable to the country of the operating premises.
On completion of the module, a candidate will be able to:
- monitor the implementation of cellar and storage procedures to:
- comply with relevant legislation and an organisation’s policies
- maintain the quality of beverage products
- implement training in cellar and storage procedures for team members and for other staff that have occasional responsibilities in those areas
- monitor the implementation of stock ordering and rotation procedures which will maximise the shelf-life of beverages
- audit cellar and beverage stocks on a regular basis
- explain the importance of all members of the food and beverage service team remaining aware of cellar and beverage stock issues
- explain the type of problems that may be highlighted by audits that are sufficiently serious to require personal intervention
- explain the process of managing supplier contracts to benefit the organisations, taking into account the different factors which inform supplier actions
- state the health, safety and hygiene legislation and codes of practice which relate to cellar and drink storage operations
- explain the process for importing alcoholic beverages (wines and spirits) into Switzerland
- summarise the different storage procedures for the commonly used beverage products, in order to maintain their quality
To gain the Beverage & Food Operations Management qualification candidates will be required to:
There are four parts to the Beverage & Food Operations Management Assessment:
- Advanced Service Skills Module
- Develop Beverage Lists to Complement Menus
- Performance Analysis for Wine and Beverage Lists
- Manage Cellar and Beverage Operations
- Project – create a wine list
- Continuous assessment for each individual unit
- Portfolio of learning and evidence of skills assessed
Required prior knowledge for course: – WSET® Level 2 Award in Wine and Spirits or a similar level of competence. An advantage, the WSET® Level 3 Award in Wines (if you are not sure, contact us, so that we can help you choose the course level according to your needs and objectives).
Guided learning hours: – It is recommended that the teaching time for the Wine and Beverage List Development module is no less than 6 hours and should be no more than 8 hours. You will need to allocate time for self-study and for completion of the research project of approximately 32 hours in total
Qualification – Beverage and Food Operations Management Certificate – will be awarded on successful completion of the following courses and modules:
- WSET® Level 3 Award in Wines
- Module – Advanced Wine Service
- Module – Wine and Beverage List Development
- Module – Performance Analysis for Wine and Beverage Lists
- Module – Manage Cellar and Beverage Operations
Progression Routes – Upon successful completion of the Advanced Sommelier and the Beverage and Food Operations Management Certificate, the candidate may progress to the following qualifications:
WSET® Level 4 Diploma in Wines and Spirits: – Holders of the WSET® Level 4 Diploma in Wines and Spirits will be able to identify characteristics of the principal wines and spirits of the world, make informed assessments of a product’s quality and value and identify appropriate opportunities for the products within a given market
Holders of the WSET® Level 4 Diploma in Wines and Spirits will be equipped with the knowledge and skills to underpin the job requirements in roles such as a Food and Beverage Manager, a member of a marketing team responsible for product ranges, a Wine Buyer or Sales Executive