Cellar And Bar Operations Management-Btechnd

Purpose of this assignment

The purpose of the assignment is to make the learners able to understand bar and cellar management techniques,demonstrate bar and cellar management techniques, Understand the impact and benefits of technological developments and impacts of ethical issues on bar management techniques.


 You should be able to knowhandling of caustic solutions, Control of Substances Harmful to Health (COSHH),

kinetic handling, storage of wet and dry stock and cleaning materials, safe use of CO2, safe delivery methods, manual handling,hygienic storage of a range of wet and dry stocks, cleaning materials, Hazard Analysis Critical Control Point (HACCP), environmental procedures. You should also know quality of product by standards, consistency, market needs, storage, stock rotation, temperature controls.You should also be aware of staff issues like productivity, staff rostering, training, legal and social constraints. You should also be aware of business implications like size of operation, theft, pilferage, cost of stock losses, enhancement to/or loss of reputation, impact of trends.

 Task 1 : (LO 1: 1.1,1.2,1.3,1.4, M1,D1)

 For PASS criteria you have to:

                   a) review health and safety procedures used in the cellar and bar of a given licensed trade outlet.

                   b) evaluate the skills required to work in the bar,considering current legal and social constraints.

                   c) discuss the practices and procedures required to implement a system of control.

d)evaluate the operational requirements needed to ensure consistent product quality.


For M1,You have to compare two of the Bar & Cellar operations (which should be of a

similar scale to make valid comparisons), explaining why service methods and staffing are appropriate for each organisation.


For D1,You need to identify and analyse the interlinked components of operation type, service

and operating methods, and staffing.You should evaluate the strengths and weaknesses within the businesses identified in M1, and suggest improvements that could bemade.

For the above tasks the submission deadline is 30th April 2016.

       You should be able to know Cellar management techniques like preparing cask ales, changing keg/cask barrels and CO2 cylinders, maintenance and cleaning of dispensing equipment for a range of draft products,

hygienic methods of working, stock control, maximising yields, reducing wastage, fault finding.You should also know

bar management techniques likedrink dispensing methods, drinks; preparation, use of optics,glass identification, customer relations; in-house selling; merchandising, recent and future developments, bottling-up-and-down, consumption analysis, stock and cash control

 Task 2 : (LO 2: 2.1,2.2)

For PASS criteria you have to:

a)      Demonstrate the use of a range of bar equipment.

b)      Demonstrate the use of a range of cellar equipment.

For the above tasks the submission deadline is 20th may 2016

You should be able to know developments like hardware and software, Electronic Point of Sale (EPOS), MIS, cellar management systems, swipe card, cashless-payment system, future developments and also know benefits like efficiency gains, speed of service, improved customer care, stock control.You should also know security systems closed circuit television (CCTV), electronic entrance/exit systems, dispense

monitoring systems

Task 3 : (LO 3: 3.1,3.2,M2)

For PASS criteria you have to:

                   a) evaluate technological developments and their impacts and benefits

                   b) discuss potential technological developments and their likely impact


For M2,You have to compare two of the Bar & Cellar operations (which should be of a

similar scale to make valid comparisons), explaining different technological developments.

For the above tasks the submission deadline is 12th June2016

You should be able to know Issues like drunks, drugs, violence, prostitution, under-age drinking, door security, special offers and promotions, ethical marketing. You should also know relationships like licensing justices,environmental health, customs and excise, trading standards, local authorities police, local community

Task 4 : (LO 4: 4.1,4.2)

For PASS criteria you have to:

a)      Assess the influence of ethical issues on bar management techniques.

b)      Discuss key relationships of any licensee.

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