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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Provide a drink service for licensed premises 
SAQA US ID UNIT STANDARD TITLE
7760  Provide a drink service for licensed premises 
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 11 - Services Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 3  NQF Level 03  2 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
Each learner must be able to provide a drinks service for licensed premises in an effective, prioritised and organised manner.

The learner must understand the importance of carrying out tasks in such a way that customer satisfaction is a maintained. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
None 

UNIT STANDARD RANGE 
Range statements are included with specific outcomes as necessary. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Demonstrated knowledge and understanding. 
OUTCOME NOTES 
1. Explain the importance of dealing with customers in a polite, friendly and prompt manner.

2. Stress the consequences of selling alcohol to under age or intoxicated persons.

3. Identify drink service items and explain their uses.

4. Identify different glassware and explain their uses. (Range of glassware:, beer glasses, wine glasses, liquor glasses, sherry glasses, cocktail glasses, highball glasses, tumbler glasses).

5. Explain the importance of maintaining a constant stock of drinks and accompaniments.

6. Describe the concepts of shelf life and expiry dates of stock, and explain how this is determined.

7. Explain the consequences of not checking, cleaning, storing and rotating drinks according to operational procedures.

8. Explain organisational procedures for the legal measurement of drinks.

9. Stress the importance of securing the drinks service area from unauthorised access.

10. Explain the importance of keeping customer and service areas tidy and free from refuse.

11. Describe the procedure of stocktaking and explain what action is taken to prepare for and take part in stocktaking. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The organisational requirements for dealing with customers in a polite, friendly and prompt manner are listed and explained. 

ASSESSMENT CRITERION 2 
The consequences of selling alcohol to under age or intoxicated persons are described. 

ASSESSMENT CRITERION 3 
Drink service items are identified and their uses explained. 

ASSESSMENT CRITERION 4 
Different glassware are identified and their uses explained. 
ASSESSMENT CRITERION RANGE 
Glassware include but not limited to: - beer glasses, wine glasses, liquor glasses, sherry glasses, cocktail glasses, highball glasses and tumbler glasses.
 

ASSESSMENT CRITERION 5 
The importance of maintaining a constant stock of drinks and accompaniments are explained. 

ASSESSMENT CRITERION 6 
The concepts of shelf life and expiry dates of stock are explained using examples. 

ASSESSMENT CRITERION 7 
The consequences of not checking, cleaning, storing and rotating drinks according to operational procedures are described. 

ASSESSMENT CRITERION 8 
The organisational requirements for the legal measurement of drinks are listed and described. 

ASSESSMENT CRITERION 9 
The importance of securing the drinks service area from unauthorised access are explained in accordance with organisational requirements. 

ASSESSMENT CRITERION 10 
The reasons for keeping customer and service areas tidy and free from refuse ensuring customer satisfaction are explained. 

ASSESSMENT CRITERION 11 
The procedure of stocktaking is described and the action taken in preparation before and during stocktaking explained. 

SPECIFIC OUTCOME 2 
Demonstrated ability to make decisions about practice and to act accordingly. 
OUTCOME NOTES 
12. Locate and use appropriate drink service equipment and glassware. (Range of glassware:, beer glasses, wine glasses, liquor glasses, sherry glasses, cocktail glasses, highball glasses, tumbler glasses, tot glasses). (Range of equipment: optics, measures and pourers, knives and chopping boards, ice buckets and tongs, trays, coasters, dripmats).

13. Provide customers with accurate information on drinks promote drinks and offer alternatives when necessary.

14. Dispense drinks orders accurately at the correct temperature and with correct accompaniments.

15. Make suggestions on ways to improve service to customers and maximise sales in own area of responsibility.

16. Set environmental control systems in accordance with operational procedures. (Range of environmental controls: heating, ventilation or air conditioning, lighting, music).

17. Store drinks and drink accompaniments at appropriate temperatures according to organisational procedures.

18. Dispose of waste drinks, containers and refuse as per organisational procedures.

19. Prepare for stocktaking.

20. Describe decisions made and give reasons for action taken in response to unexpected situations. (Range of unexpected situations: Underage or intoxicated persons requesting drinks, unruly customers, faulty equipment, requests for unfamiliar drinks). 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
Drink service equipment and glassware are located and used as per drinks service and organisational requirements. 
ASSESSMENT CRITERION RANGE 
  • Glassware include but not limited to: - beer glasses, wine glasses, liquor glasses, sherry glasses, cocktail glasses, highball glasses, tumbler glasses and tot glasses.
  • Equipment include but not limited to: - optics, measures and pourers, knives and chopping boards, ice buckets and tongs, trays, coasters and dripmats.
     
    		•

    ASSESSMENT CRITERION 2 
    Customers are provided with accurate information on drinks, drinks promoted and alternatives offered according to organisational requirements. 

    ASSESSMENT CRITERION 3 
    Drinks orders are dispensed at the correct temperature and with correct accompaniments according to organisational requirements. 

    ASSESSMENT CRITERION 4 
    Customer service standards are evaluated so as to recommend ways of improving service to customers.as it applies to the provision of a licenced drinks service. 

    ASSESSMENT CRITERION 5 
    Environmental control systems are set in accordance with operational procedures. 
    ASSESSMENT CRITERION RANGE 
    Environmental controls include but not limited to: heating, ventilation or air conditioning, lighting and music.
     

    ASSESSMENT CRITERION 6 
    Drinks and drink accompaniments are stored at appropriate temperatures according to organisational requirements. 

    ASSESSMENT CRITERION 7 
    Waste drinks, containers and refuse are displosed of in accordance with health, hygiene and organisational requirements. 

    ASSESSMENT CRITERION 8 
    Stocktaking is prepared and exectured in accordance with organisational requirements. 

    ASSESSMENT CRITERION 9 
    A range of real or simulated unexpected situations are handled according to organisational requirements. 
    ASSESSMENT CRITERION RANGE 
    Unexpected situations include but not limited to: Underage or intoxicated persons requesting drinks, unruly customers, faulty equipment, requests for unfamiliar drinks.
     

    SPECIFIC OUTCOME 3 
    Demonstrated ability to learn from our actions and to adapt performance. 
    OUTCOME NOTES 
    21. Given other types of bars describe alternative ways of serving drinks. (Range of bars: cocktail bar, ladies bar, action/sports bar, theme bar). 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Alternative ways of serving drinks are described in relation to other types of bars. 
    ASSESSMENT CRITERION RANGE 
    Other types of bars include but is not limited to: coctail bars, ladies bar, action/sports bar and theme bar.
     


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.

    2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar.

    3. Any institution wishing to receive skill development grants must be accredited with the relevant ETQA. Such an institution will also be registered with the relevant SETA.

    4. Moderation of assessment will be done by the relevant ETQA at its discretion. 

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category.
    This has been done as it was deemed necessary to ensure holistic assessment occurred.

    The specific outcomes can be applied in a range of contexts.

    Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context.

    The specific outcomes are comparable to outcomes used internationally.

    We therefore structured outcomes using the format noun + verb + condition (modifying phrase)Specific outcomes have been split into three categoriesa) knowledge and understanding (what the learner must know and understand)b) decision-making and acting (what the learner must do)c) adapting performance ( including reflexive competence)In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes.

    If competencies are to be clustered in a meaningful way, then these unit standards cannot be split. 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO WORKING 
    Work effectively with others (Specific Outcome 11,19) 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively (Specific Outcome 1,13) 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated KNOWLEDGE and UNDERSTANDING" is required.

    Recommendations and Exemplars for the design of:

    Learning/Curriculum
  • Identify service items and their purpose.
  • Know and understand organisational procedures for storing, and different methods of serving them.
  • Know and identify different drinks and drink accompaniments.
  • Practice making different drinks.
  • Potential exercise: Learner must invent his own bar and design a layout.

    Performance systems
  • A new employee should be able to achieve this unit within 3 months of being trained.
  • Ongoing measurement of the learner's ability to meet this standard is recommended. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  14113   National Certificate: Food and Beverage Services  Level 4  Level TBA: Pre-2009 was L4  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  CATHSSETA 
    Elective  61596   National Diploma: Food and Beverage Management  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  As per Learning Programmes recorded against this Qual 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    1. Reach Summit 


    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.