Elements and Performance Criteria

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.
Product knowledge may include:
liquor product identification
uses for liquor products
basic production method
alcohol content
handling and storage.
Relevant sources of information may include:
store or supplier product manuals
sales representatives
videos
tastings
product labels
wine shows
internet
other staff.
Store liquor range may include:
wines
spirits
beers
liqueurs
premixed drinks
mixers
local goods
imported goods.
Customers may include:
new or repeat contacts
external and internal contacts
business customers or individuals
customers with routine or special requests
people from a range of social, cultural and ethnic backgrounds and with varying physical and mental abilities.
Other staff may include:
new or existing staff
people with varying levels of language and literacy
people from a range of cultural, social and ethnic backgrounds.
Wine information may include:
style
grape variety
region
vintages
fermentation method
storage requirements
wine and food combinations.
Spirits, liqueurs and mixers may be differentiated by:
style
type
regional vintages
brands
basic production methods
price.
Product information may include:
brand
type
style
basic production methods
regional origin
vintages
features
price.
Store policy and procedures in regard to:
selling liquor products
interaction with customers
processing customer orders.
Store services may include:
special occasion catering
tastings
hire or loan of glassware and other accessories
liquor delivery.
Legislative requirements may include:
consumer law
liquor licensing requirements
proof of age
store trading hours.

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 in this unit
Evidence of the following is essential:
continually updates and applies product knowledge about current store liquor products contained in store manuals and manufacturer product labels to provide comprehensive advice to customers and staff
consistently applies store policy and procedures and industry codes of practice in regard to sales and customer service procedures and store trading hours
understands and applies store policy and procedures and consumer law and liquor licensing requirements, including record keeping
advises customers and informs sales team members of major characteristics of store range of liquor products, including style, type, fermentation method, regional vintages and their characteristics, basic production methods and storage requirements
advises customers on store liquor services available to customers, including home delivery.
Context of and specific resources for assessment
Assessment must ensure access to:
a retail work environment
relevant sources of product information
relevant documentation, such as:
store policy and procedures manuals
industry codes of practice and relevant legislation
WHS legislation and codes of practice
an appropriate range of liquor products and services
a range of customers with different requirements.
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:
observation of performance in the workplace
third-party reports from a supervisor
customer feedback
written or verbal questioning to assess knowledge and understanding
review of portfolios of evidence and third-party workplace reports of on-the-job performance.
Guidance information for assessment
Assessment with the co-requisite unit of competency SITHFAB009A Provide responsible service of alcohol, unless previously completed, is required.
Holistic assessment with other units relevant to the industry sector, workplace and job role is also recommended.