Performance Analysis for Wine and Beverage Lists
The module is open to students who hold the WSET® Level 2 in Wines or can demonstrate the equivalent knowledge. It is strongly recommended that students complete the WSET® Level 3 in Wines qualification before registering for this course.
The course is open to all who have at least three years of experience in the Restaurant, Bar, Hotel and Catering industry. The student will be in the process of progressing or have already progressed to a supervisory position within the department and needs to learn more about different methods of increasing sales, monitoring current sales with a view to improving the business’ bottom line in the future.
The individual units can be taken as separate “workshops” or combined as part of a course with ongoing assessment.
How will you benefit?
The Performance Analysis module enables students to gain the understanding and skills necessary to produce and present wine and beverage lists. It concerns the manager’s responsibilities for helping to develop wine and beverage lists, review existing menus, wine and beverage lists, with the management team taking into account profit margins, style and current trends. Analyse qualitative and quantitative feedback to help inform menu and beverage list development. Explain how an organisation an organisation can utilise current trends in gastronomy in menu and beverage development. Explain the sales figures and profit margins of the existing menu or beverage list. Explain how to calculate the profit margin for proposed menu and beverage items.
On completion of the module, a candidate will be able to:
- review existing beverage lists with the management team taking into account profit margins, style and current trends
- analyse qualitative and quantitative feedback from customers and other sources, to help inform beverage list development
- respond to feedback from the kitchen management team regarding any issues with the production of menu items
- develop beverage lists to:
- comply with an organisation’s guidelines and style
- reflect ingredient prices and availability
- maximise profit margins without compromising the quality of ingredients and dishes
- ensure menu items complement each other and the beverage list
- provide guidance to a service team on specialist service techniques
- evaluate the impact of new menus using feedback from relevant people (guests and management)
- analyse current trends in gastronomy across the industry
- explain how an organisation can utilise present trends in gastronomy in menu development
- explain the sales figures and profit margins of the existing menu items
- explain how resources such as staff, equipment and space impact on the menu items that can be offered
- explain how to calculate the profit margin for proposed menu items
- explain the relationship between cost and profits
- explain ways of presenting beverage lists that will help to guide and inform customers
To gain the Beverage & Food Operations Management qualification candidates will be required to:
There are four parts to the Beverage & Food Operations Management Assessment:
- Advanced Service Skills Module
- Develop Beverage Lists to Complement Menus
- Performance Analysis for Wine and Beverage Lists
- Manage Cellar and Beverage Operations
- Project – create a wine list
- Continuous assessment for each individual unit
- Portfolio of learning and evidence of skills assessed
Required prior knowledge for course: – WSET® Level 2 in Wines or a similar level of competence. An advantage, the WSET® Level 3 in Wines (if you are not sure, contact us, so that we can help you choose the course level according to your needs and objectives).
Guided learning hours: – It is recommended that the teaching time for the Performance Analysis module is no less than 6 hours and should be no more than 8 hours. You will need to allocate time for self-study and for completion of the research project of approximately 32 hours in total
Qualification – Beverage and Food Operations Management Certificate – will be awarded on successful completion of the following courses and modules:
- WSET® Level 3 in Wines
- WSET® Level 2 in Spirits
- Module – Advanced Wine Service
- Module – Wine and Beverage List Development
- Module – Performance Analysis for Wine and Beverage Lists
- Module – Manage Cellar and Beverage Operations
Progression Routes – Upon successful completion of the Advanced Sommelier and the Beverage and Food Operations Management Certificate, the candidate may progress to the following qualifications:
WSET® Level 4 Diploma in Wines: – Holders of the WSET® Level 4 Diploma in Wines will be able to identify characteristics of the principal wines of the world, make informed assessments of a product’s quality and value and identify appropriate opportunities for the products within a given market
Holders of the WSET® Level 4 Diploma in Wines will be equipped with the knowledge and skills to underpin the job requirements in roles such as a Food and Beverage Manager, a member of a marketing team responsible for product ranges, a Wine Buyer or Sales Executive