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1. Evaluate imported wines.1.2.Review other information about viticulture and specific imported wine styles, regions and production methods to complement the sensory evaluation process.

01 / 02 / 2019 Essays & Coursework

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Unit Sector

Hospitality

Elements and Performance Criteria

ELEMENTS  

PERFORMANCE CRITERIA 

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Evaluate imported wines.

1.1.Identify and examine the characteristics of a range of imported wines using the full range of sensory evaluation techniques.

1.2.Review other information about viticulture and specific imported wine styles, regions and production methods to complement the sensory evaluation process.

1.3.Develop informed opinions about imported wine that support work as a specialist in wine.

2. Handle, store and monitor imported wine products.

2.1.Store and cellar imported wine according to particular requirements of different wines.

2.2.Monitor wine quality and recognise impaired quality based on in-depth knowledge of wines.

2.3.Resolve issues with wine quality through appropriate corrective action.

2.4.Decant wines using techniques appropriate to the variety, style and vintage of wine.

3. Advise customers on imported wines.

3.1.Provide accurate information and assistance about different imported wine options.

3.2.Discuss and debate wine characteristics, origins and production methods, taking account of customer level of wine knowledge.

3.3.Take account of business considerations when providing advice and make adjustments accordingly.

3.4.Assist customers with wine selections according to taste, price preferences and other specific needs.

4. Extend and update own knowledge of imported wines.

4.1.Conduct formal and informal research to access current, accurate and relevant information about imported wines.

4.2.Identify trends in customer tastes based on direct contact and workplace interaction.

4.3.Source information on current and emerging beverage service trends and customer preferences.

4.4.Provide informed input about imported wines to support organisational activities.


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