This unit of competency describes the skills and knowledge required to plan, conduct and evaluate winery hospitality activities. It includes limited responsibility for the work of others.

The unit applies to individuals who work under broad direction and take responsibility for coordinating hospitality activities conducted as part of cellar door operations in the wine industry.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Interpret workplace or organisation promotional schedule and apply to hospitality activities
Respond to ad-hoc customer requests and bookings according to workplace procedures
Confirm health and safety in the workplace, regulatory and workplace procedures relating to winery hospitality activities
Identify resources required to implement hospitality activities
Negotiate prices and services with suppliers and customers
Confirm supply of necessary resources and services according to supplier agreements and workplace procedures
Prepare a schedule of events to ensure timely and effective implementation of activities
Prepare or produce support materials in line with promotional schedule and workplace requirements
Brief team and suppliers on their roles and responsibilities
Coordinate resources effectively and efficiently to meet customer and workplace objectives
Monitor and maintain hospitality facilities within limits of responsibility
Recognise, rectify and report problems and anomalies to appropriate personnel
Evaluate team performance based on workplace and customer objectives
Encourage and review customer feedback to improve performance
Assess suppliers and give feedback according to workplace procedures
Collate information to use for the financial and promotional viability assessment
Identify areas for improvement based on evidence collected and make recommendations to appropriate personnel

Assessment Cover Sheet

FBPCDS3003 - Coordinate winery hospitality activities

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FBPCDS3003 - Coordinate winery hospitality activities

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: