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Prepare and serve wine

URN: PPL2FBS5
Business Sectors (Suites): Hospitality - Food and Beverage Service
Developed by: People 1st
Approved on: 01 Mar 2022

Overview

This standard is about how you prepare for the service of wine in your workplace, including organising the equipment and stock necessary. It also covers how you interact with your customer to determine their requirements and finally how you present and serve the wine.

This standard focuses on the technical knowledge and skills required to prepare and serve wine; however it should be assessed in the wider context of safe and hygienic working practices. It is recommended that the following NOS, selected as appropriate to the job role and organisation, are referenced in conjunction with the technical skills and knowledge for the standard:

  • Maintain basic food safety in catering
  • Maintain food safety in a hospitality environment
  • Provide basic advice on allergens to customers
  • Minimise the risk of allergens to customers

When you have completed this standard you will be able to demonstrate your understanding of and your ability to:

  • Prepare and serve wine

Performance criteria

You must be able to:

1. Make sure that you have sufficient stock of clean, undamaged service linen, equipment and wine lists ready for use 2. Make sure that you have sufficient supply of wine bottles clean, undamaged  and stored at the appropriate temperature ready for use 3. Greet your customers and provide with the correct wine list to choose from 4. Provide your customers with accurate information which enhances their experience, answering questions and promoting your company’s products and services 5. Assist your customers to make choices where appropriate and take opportunities to maximise the order using sales techniques 6. Record your customers’ order accurately 7. Present the clean, undamaged wine to the customer at the correct temperature and according to your workplace service style 8. Open the wine using the appropriate method and equipment 9. Offer the customer the opportunity to taste the wine, then serve the wine to your customers 10. Refill customers’ wine glasses as required in a professional yet unobtrusive manner

Knowledge and Understanding

You need to know and understand:

1. Safe and hygienic working practices when preparing service areas, equipment and stock for wine service 2. What service equipment is required for different types of wine 3. What glassware is required for different types of wine 4. What temperature different types of wine should be stored and maintained at before service and to maintain wine at its optimum quality 5. The types of problems that may occur when preparing service  areas, equipment and stock for wine service and how to deal with these 6. Relevant legislation relating to licensing and trades description when and serving  selling wine 7. The basic characteristics of the wines on the wine list in your workplace, including grape varieties and styles 8. What factors to consider when providing advice to customers on choice of wine; food matching, meeting the customers’ expressed requirements, maximising sales for your workplace 9. Safe and hygienic practices when presenting and serving wine 10. The correct method of service for different types of wines 11. What the indicators are in wine if unsuitable for drinking 12. The types of problems that may occur when serving wine and how to deal with these

Scope/range

1 Service equipment
1.1 glassware
1.2 trays
1.3 service cloths / linen
1.4 corkscrew / bottle opener
1.5 ice bucket / stands
1.6 chillers / coolers

2 Wine types
2.1 red
2.2 white
2.3 sparkling
2.4 fortified

3 Information
3.1 name and type of wine
3.2 price
3.3 characteristics
3.4 country of origin
3.5 abv%

4 Customer requirements
4.1 occasion
4.2 food matching
4.3 price
4.4 customer taste and style

5 Style of service
5.1 by the glass
5.2 by the bottle
5.3 by the carafe / decanter

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

28 Feb 2027

Validity

Current

Status

Original

Originating Organisation

People 1st International Ltd

Original URN

PPL2FBS5

Relevant Occupations

Bar Staff, Team Member, Waiter/Waitress

SOC Code

9265

Keywords

prepare; serve; wines