Unit of competency Outline
Date retreived
21/07/2026 11:22 PM AWST
21/07/2026 11:22 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Complete retail liquor sales
Complete retail liquor sales
Unit of competency
National Code
SITHFAB007A
SITHFAB007A
State Code
S6388
S6388
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
28/10/2008
Field of Education
080501 - Sales
Original Release Date
28/10/2008
Nominal Hours
10
Description
This unit describes the performance outcomes, skills and knowledge required to complete sales in a retail liquor outlet, including processing sales, merchandising products, undertaking storage and stock control, and minimising theft. Some States and Territories will have legislative requirements in relation to service of alcohol.
Notes
Elements and Performance Criteria
1 Complete liquor sales.
- 1.1 Advise customers on the selection of their products according to their needs.
- 1.2 Complete customer order forms, invoices and receipts.
- 1.3 Process liquor sales promptly and courteously.
- 1.4 Operate point-of-sale equipment according to design specifications.
- 1.5 Identify and process customer delivery requirements.
- 1.6 Maintain adequate supplies of dockets, vouchers and point-of-sale documents.
2 Wrap and pack goods.
- 2.1 Maintain adequate supplies of wrapping material or bags.
- 2.2 Effectively wrap merchandise as required.
- 2.3 Pack items safely to prevent any damage in transit.
- 2.4 Arrange transfer of merchandise for parcel pick-up or other delivery methods if required.
3 Minimise theft.
- 3.1 Take appropriate action to minimise theft by applying enterprise security procedures.
- 3.2 Match merchandise to correct price tags.
- 3.3 Maintain surveillance of merchandise according to enterprise policy.
- 3.4 Maintain security of stock, cash and equipment in relation to customers, staff and outside contractors, according to enterprise policy.
- 3.5 Observe suspicious behaviour by customers and colleagues and respond according to enterprise policy.
- 3.6 Deal with emergencies following enterprise policy and procedures.
4 Merchandise goods.
- 4.1 Unpack merchandise and place in appropriate location.
- 4.2 Maintain the correct temperature of display refrigerators and coolrooms so that all products are kept at recommended temperatures.
- 4.3 Ensure cleanliness of refrigerators and coolrooms according to enterprise procedures and manufacturer standards and specifications.
- 4.4 Practise safe lifting, shifting and handling procedures to comply with OHS regulations.
- 4.5 Display merchandise to achieve a balanced fully-stocked appearance and promote sales according to enterprise procedures and safety requirements.
- 4.6 Reset and dismantle special promotion areas at the appropriate time.
- 4.7 Keep display areas clean and tidy.
- 4.8 Rotate stock according to enterprise procedures.
- 4.9 Report defective and out-of-date stock promptly.
- 4.10 Prepare labels and tickets according to enterprise procedures.
- 4.11 Operate, maintain and store ticketing equipment, according to enterprise procedures.
- 4.12 Maintain correct pricing and information on merchandise.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.
Retail liquor products may include:
imported and local spirits and liqueurs
bulk and packaged beers, ales and stouts
styles and popular brands of table and fortified wines
aerated and mineral waters
pre-mixed drinks, including:
cocktails
spirit or liqueur-based mixes, such as gin and tonic
energy drinks
juices and syrups
packaged snack foods
ice
tobacco products
drink accessories, including:
glassware
cocktail shakers and strainers
decorative items, such as umbrellas, straws and swizzle sticks
wine accessories, such as decanters and wine openers
gift packages and gift vouchers
books, catalogues and industry magazines.
Equipment may include:
manual and electronic cash registers
point-of-sale equipment
electronic funds transfer at point of sale (EFTPOS) equipment
labelling and pricing guns
promotional displays and stands
beverage stands and shelving
beverage tasting equipment
forklifts
trolleys
refrigeration units.
Emergencies may include:
hold-ups
burglary or theft
refrigeration failure
large breakages.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.
Retail liquor products may include:
imported and local spirits and liqueurs
bulk and packaged beers, ales and stouts
styles and popular brands of table and fortified wines
aerated and mineral waters
pre-mixed drinks, including:
cocktails
spirit or liqueur-based mixes, such as gin and tonic
energy drinks
juices and syrups
packaged snack foods
ice
tobacco products
drink accessories, including:
glassware
cocktail shakers and strainers
decorative items, such as umbrellas, straws and swizzle sticks
wine accessories, such as decanters and wine openers
gift packages and gift vouchers
books, catalogues and industry magazines.
Equipment may include:
manual and electronic cash registers
point-of-sale equipment
electronic funds transfer at point of sale (EFTPOS) equipment
labelling and pricing guns
promotional displays and stands
beverage stands and shelving
beverage tasting equipment
forklifts
trolleys
refrigeration units.
Emergencies may include:
hold-ups
burglary or theft
refrigeration failure
large breakages.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to operate point-of-sale equipment correctly and apply security procedures within typical time constraints of a retail liquor environment
knowledge of product range and ability to offer advice on beverage choices
knowledge of OHS requirements and ability to demonstrate safe work practices.
Context of and specific resources for assessment
Assessment must ensure:
access to a fully equipped retail bottle shop, including industry-current equipment and actual products
industry realistic conditions, such as typical customer to bottle shop attendant ratios
use of a typical industry stock control system.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the candidate providing customer service in a commercial retail liquor environment
written or oral questions to test knowledge of product range, types of promotional activities and emergency procedures
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHFAB009A Provide responsible service of alcohol
SITHFAB325A Provide specialised advice on Australian wines
SITHFAB326A Provide specialised advice on imported wines.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to operate point-of-sale equipment correctly and apply security procedures within typical time constraints of a retail liquor environment
knowledge of product range and ability to offer advice on beverage choices
knowledge of OHS requirements and ability to demonstrate safe work practices.
Context of and specific resources for assessment
Assessment must ensure:
access to a fully equipped retail bottle shop, including industry-current equipment and actual products
industry realistic conditions, such as typical customer to bottle shop attendant ratios
use of a typical industry stock control system.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the candidate providing customer service in a commercial retail liquor environment
written or oral questions to test knowledge of product range, types of promotional activities and emergency procedures
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHFAB009A Provide responsible service of alcohol
SITHFAB325A Provide specialised advice on Australian wines
SITHFAB326A Provide specialised advice on imported wines.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2093 | THHBFB06B | Complete retail liquor sales | Unit of competency |
