Unit 22 Cellar and Bar Operations Management

Aim of Unit 22 Cellar and Bar Operations Management

The unit aims at making the learners understand about practical aspects of bar and cellar operations management which are elementary to the licensed retail trade. This would help the learners to understand the techniques of bar and cellar operation management including staffing, safety and hygiene, operational aspects. This further focuses on the benefits of advanced technology in the bar and cellar operations. This also makes the learners understand the ethical issues that the management faces today with respect to customer and business operations. The learners would also understand the practices within the industry in context of operations, finances, management, marketing, employment and regulation.

Learning outcomes

1         Understand bar and cellar management techniques

2         Be able to demonstrate bar and cellar management techniques

3         Understand the impact and benefits of technological developments

4         Understand the impacts of ethical issues on bar management techniques

LO1 Understand bar and cellar management techniques

In this section, learners would be able to understand different ways to handle bar and cellar management techniques. This would also help them to understand the safety and hygienic aspects of managing the operations. This includes handling caustic solutions with respect to Control of Substance Harmful to Health (COSHH), storing of dry and wet stock. Moreover, hygienic aspects include storing of dry and cold stocks by complying with Hazard Analysis Critical Control Point (HACCP). Maintaining product quality, handling staff issues and understanding business operations would also be enclosed in this section.

LO2 Be able to demonstrate bar and cellar management techniques

In this section, the learners would be able to understand the ways to demonstrate the techniques of cellar and bar management. Techniques of cellar management include preparation of cask ales, changing of cask barrels and CO2 cylinders, maintenance and cleaning, reducing wastage and maximising yields. Apart from this, bar management techniques include drink dispense methods, use of optics, maintaining customer relations, control of cash and stock and consumption analysis.

LO3 Understand the impact and benefits of technological developments

This section helps the learners to acquire knowledge about the benefits and impact of technological developments. This section includes technological developments such as Electronic Point of Sale (EPOS), managing cellar system, MIS and so on. This also shed light on the obtained benefits from the technological aspects such as an increase in the speed of service, improvisation in customer care, controlling of stocks and an increase in efficiency of operations. This further focuses on security systems such as CCTV, dispensing monitoring system and so on.

LO4 Understand the impacts of ethical issues on bar management techniques

This section helps the learners to acquire an idea regarding the impact of ethical issues in managing bar and cellar techniques. The issues could be prostitution, violence, drugs, under-age drinking, ethical marketing and promotion and special offers. This also focuses on maintaining a relationship through environmental health, trading standards, police and local authorities.

Learning outcomes and assessment criteria

Learning outcomes   On successful completion of this unit a learner will:	Assessment criteria for pass   The learner can:
LO1 Understand bar and cellar management techniques	review health and safety procedures used in the cellar and bar of a given licensed trade outletevaluate the skills required to work in the bar, considering current legal and social constraintsdiscuss the practices and procedures required to implement a system of controlevaluate the operational requirements needed to ensure consistent product quality
LO2 Be able to demonstrate bar and cellar management techniques	demonstrate the use of a range of bar equipmentdemonstrate the use of a range of cellar equipment
LO3 Understand the impact and benefits of technological developments	evaluate technological developments and their impacts and benefitsdiscuss potential technological developments and their likely impact
LO4 Understand the impact of ethical issues on bar management techniques	assess the influence of ethical issues on bar management techniquesdiscuss key relationships of any licensee

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 organisation
• 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