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

Prepare and clear areas for drinks service 
SAQA US ID UNIT STANDARD TITLE
7734  Prepare and clear areas for drinks service 
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 2  NQF Level 02  1 
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
2026-06-30   2029-06-30  

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 prepare drink service areas in a hygienic, proficient and systematic manner.
The learner must understand the importance of preparing the drink service area within determined time frames. 

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 
Prepare items and equipment for providing a drink service in accordance with organisational standards and procedures. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The importance of ensuring all bar furniture and service equipment is clean, undamaged and in place before service is explained. 

ASSESSMENT CRITERION 2 
The consequences of not turning off certain electrical equipment after service are explained. 

ASSESSMENT CRITERION 3 
Appropriate drink service items and equipment are located, identified, used, handled, cleaned and stored according to organisational requirements in an organised manner. 
ASSESSMENT CRITERION RANGE 
The range of service and customer areas/equipment and drinks equipment is: Counters and shelves, refrigerated units, floors, bottle containers, furniture, waiters friends, optics, measures and pourers, glassware, drip trays, service trays, coasters and drip mats, ice buckets and tongs, ashtrays, all electrical equipment for drink service, knives and chopping boards.
 

ASSESSMENT CRITERION 4 
Environmental control systems are set according to operational procedures. 
ASSESSMENT CRITERION RANGE 
The range of environmental controls is: Heating, ventilation, air conditioning, lighting and music.
 

ASSESSMENT CRITERION 5 
Equipment, entertainment and vending machines are checked to ensure they are operational and ready for use. 

SPECIFIC OUTCOME 2 
Explain the consequences of not checking, cleaning, storing and rotating drinks in accordance with organisational requirements and procedures. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The importance of the interrelationship between completing preparation tasks within time limits and customer satisfaction is explained. 

ASSESSMENT CRITERION 2 
The importance of maintaining a constant stock of drinks and accompaniments is explained. 

ASSESSMENT CRITERION 3 
The consequences of not checking, cleaning, storing and rotating drinks according to organisational procedures are explained. 

ASSESSMENT CRITERION 4 
Appropriate signage and promotional material are checked, cleaned and placed correctly. 

ASSESSMENT CRITERION 5 
Drinks and drink accompaniments are stored according to organisational procedures. 

SPECIFIC OUTCOME 3 
Clean and secure the drink service area in accordance with organisational requirements. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The importance of securing the drinks service area from unauthorised access is explained and the reasons for maintaining strict security controls discussed. 

ASSESSMENT CRITERION 2 
The importance of handling and disposing of waste in a hygienic way is explained. 

ASSESSMENT CRITERION 3 
The drink service areas are inspected for cleanliness and hygiene. 

ASSESSMENT CRITERION 4 
Waste and refuse in the drink service area are hygienically disposed of. 

SPECIFIC OUTCOME 4 
Describe ways of improving a drink service to customers and the response to unexpected situations by adapting service performance. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
Unexpected situations associated with preparing and clearing areas for a drink service is listed and reasons for decisions to solve these are described. 
ASSESSMENT CRITERION RANGE 
The range of unexpected situations is: Shortages of stock, damaged or broken service items, faulty or broken service equipment, damaged or broken dining furniture, damaged or broken vending machines and environmental control systems, breakages, theft, uncompleted work from colleagues.
 

ASSESSMENT CRITERION 2 
Ways to train new staff in preparing drink service areas are described. 

ASSESSMENT CRITERION 3 
A better system for controlling operating equipment in order to reduce breakages and losses is described. 


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 20) 

UNIT STANDARD CCFO ORGANISING 
Organise and manage oneself (Specific Outcome 5,17,18,21) 

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
  • Recognise service items and understand their purpose.
  • Know and comprehend the organisational policies for storing and stock rotation.
  • Know and identify different drinks and accompaniments.
  • Potential exercise: Practice serving different types of drinks.

    Performance systems
  • A new employee should be able to achieve this unit within one month 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.