Interested in a simple Skills Scan and Learning Progress Tracker tool for the Drinks dispense technician standard?
Knowledge
K1: Drinks Dispense System installation, commissioning and decommissioning requirements including site survey, system components, system limitations, testing.
K2: Drinks Dispense System maintenance requirements and techniques including fault-finding, troubleshooting, diagnostic techniques, repair, total preventative maintenance, testing; common faults and causes.
K3: System Specifications for example, keg, cask, soft drinks, nitro coffee, frozen, carbonated, manufacturer specifications, temperature, gas type, flow speed, couplers, post-mix; what they are, the effects they have and how to use them.
K4: Brand/Drink Specifications including pipework and plumbing, temperature, gas pressures, fluid mechanics/dynamics, management, composition, characteristics, brewing process, ingredients, cask ale conditioning, manufacturers’ specification, stock rotation; what they are and how to use them.
K5: Electrical Systems including polarity testing, codes, Portable Appliance Testing (PAT), use of a multimeter; principles of electricity, voltage, types of current: Alternating Current/Direct Current (AC/DC).
K6: Refrigeration principles, types of refrigerant, integral and split systems, requirements relating to hydrochlorofluorocarbons (HCFCs), both gas and water cooled systems.
K7: Drinks Dispense System Pipework including different materials, joints and routing; requirements including length and building restrictions.
K8: Asset Management, including identification of equipment/parts, value of stock and equipment, correct handling of parts, salvageability of parts to be removed, returns process, disposal.
K9: Stock Management for example stock requirements, lead times, and stock management systems.
K10: Proper tool usage including hand tools, power tools, carbonation tester, refractometer, ratio cup, gas monitors, hygrometer, pressure gauges, CO2 monitors, correct/appropriate tool selection.
K11: Cleaning (Line & Glass) including different systems, symptoms of infected/contaminated line, cleaning process, health and safety dangers, fault-finding, effect of bacteria in lines, the need for effective pest control around products and manufacturers guidelines.
K12: The Perfect Pour, for example how to create one, problem solving when pours are imperfect e.g. cleaning of vessels/glassware, operation of glasswashers and icemakers.
K13: Codes of Practice (COP) and guidelines, including British Soft Drinks Association, British Beer and Pub Association, Brewing Food & Beverage Industry Trade Association, Brand Dispense Association, British Soft Drinks Association electrical guidelines, British Beer and Pub Association electrical guidelines, brand matrix, Brands Dispense Association Drinks Installation Manual.
K14: Legal requirements and compliance including authority to work, trading standards, transport regulations (e.g. overloading, gas canisters), ullage (RBUS - Return Beer Unfit for Sale), General Data Protection Regulations, electric compliance, pressure systems compliance.
K15: Health and & Safety including Control Of Substances Hazardous to Health (COSHH), Risk Assessment, Method Statements, Manual Handling, Personal Protective Equipment, Asbestos, Confined Spaces, Working at Height, Construction Skills Certification Scheme Compliance, food hygiene, vehicle safety.
K16: Environmental Considerations including Waste Electrical and Electronic Equipment Directive (WEEE), recycling, fluorinated greenhouse gas (F Gas)
K17: Planning techniques including time management skills, work flow (e.g. job acquisition point)
K18: Improvement techniques including the 5 S’ (sort, set, shine, standardize and sustain), PDCA (Plan, Do, Check, Act).
K19: Training, mentoring and coaching techniques: how to pass on knowledge, and provide guidance to customer/stakeholder, in a clear, concise and easy to understand manner.
K20: Team leadership and management techniques.
K21: Equality and diversity in the workplace considerations.
K22: Professional Relationships including Etiquette; expectations, responsibilities.
K23: Documentation requirements, for example job sheets, bar records, Written Scheme of Examination, vehicle safety checklist, cleaning logs.
K24: Information Technology, for example processing software, email systems, handheld devices, job management systems, asset tracking systems.
K25: Service Level Agreements for example employer/employee responsibilities, limitations, commercial contracts (e.g. expectations, response times).
K26: Industry Insight, for example appropriate timing, peak business hours, local geography, parking restrictions, access, dispense system ownership (Must Buy Must Sell system), position in supply chain, identity of stakeholders and motivations.
Skills
S1: Interpret, follow and adhere to Service Level Agreements, legal requirements, COPs, specifications and customer needs.
S2: Plan, organise and schedule own/others' work for example task delegation, work-flow, route planning, time management.
S3: Conduct site survey, including risk assessments.
S4: Interpret job requirements for example job specification, technical drawings, instruction booklets, identifying trends.
S5: Determine and source resources for example materials, time and equipment.
S6: Manage stock levels.
S7: Plumb pipework for drinks dispense equipment or components.
S8: Conduct electrical installations or maintenance of drinks dispense equipment or components.
S9: Install or maintain refrigeration components for drinks dispense equipment.
S10: Install or maintain gas dispense pressure system.
S11: Operate tools and instruments for example drills, power tools, spirit levels, specialist tools/instruments.
S12: Commission and connect specified equipment and/or components in adherence to Service Level Agreements, legal requirements, COPs, specifications and customer needs.
S13: Assess condition of components and equipment and identifying action.
S14: Decommission and disconnect specified equipment or components in adherence to Service Level Agreements, legal requirements, COPs, specifications and customer needs.
S15: Diagnose dispense, product or equipment faults and identify solutions.
S16: Test equipment and quality assure product dispensed, for example sampling final product.
S17: Clean lines, vessels and/or other equipment.
S18: Categorise decommissioned equipment for reuse, disposal or recycling.
S19: Pack decommissioned equipment to prevent further deterioration/damage.
S20: Isolate and document unsaleable product for return, destruction or further investigation.
S21: Complete documentation for example asset management records, work sheets, waste environmental records.
S22: Collect, record and provide data, for example pressure readings, stock usage.
S23: Communicate with stakeholders, internal or external for example customers, colleagues, managers, general public.
S24: Provide information, guidance or training to colleagues and/or stakeholders.
S25: Conduct all duties in adherence with health and safety directives and environmental policy and procedures.
Behaviours
B1: Health & Safety first attitude.
B2: Reliable, for example, acts with integrity, punctual, meticulous, trustworthy, honest, determined, perseveres.
B3: Adaptable, for example, responds to unforeseen circumstances, improvises in environment or time challenged conditions, resilient under pressure.
B4: Takes responsibility for job, for example, a desire to see a job through from start to finish and verify that it has been completed to a high standard.
B5: Quality focus for example attention to detail, accuracy, customer orientated, implements quality and lasting repairs.
B6: Professional, for example, represents themselves/employer well, presentable, passion for product, ambassadorial nature, instils confidence.
B7: Team player, for example works with others toward a common goal, with an obvious willingness and positive attitude, has regard for equality and diversity considerations
B8: Maintains a commitment to continuous professional development in order to ensure growth in ability and standards of work.
Duty 1
DUTY: Conduct surveys of sites to determine labour, equipment and processes required to complete specified tasks.
CRITERIA FOR MEASURING PERFORMANCE: Speed of response, length of time completing task, quality of customer service, accurate processing of data, completion of competent risk assessment, attention to detail and customer satisfaction.
K1
K3
K4
K8
K13
K15
K17
K25
S2
S3
S4
S5
S7
S13
S21
S22
S23
S25
B5
B6
Duty 2
DUTY: Install equipment required for the provision of a complete drinks dispense system; for example, installation of a drinks dispense system in a newly built outlet or refurbished outlet.
CRITERIA FOR MEASURING PERFORMANCE: Speed of response, adherence to specifications, quality of workmanship, accuracy of asset recording, technical ability, compliance with legislation/code of practice, correct consideration of routing and protection of pipework and equipment and achievement within agreed specific customer service levels.
K1
K3
K4
K5
K6
K7
K8
K10
K13
K14
K15
K17
K18
K20
K21
K22
K23
K25
S1
S2
S4
S7
S8
S9
S10
S11
S12
S16
S21
S24
S25
B1
B4
B6
B7
B8
Duty 3
DUTY: Install additional equipment to dispense a product on an existing system; for example, an extra product line or a brand product change.
CRITERIA FOR MEASURING PERFORMANCE: Speed of response, adherence to specifications, quality of workmanship, accuracy of asset recording, technical ability, compliance with legislation/code of practice, achievement within agreed specific customer service levels, knowledge of other lines on system in times of peak loads - load on coolers, gas starvation, effects on system of adding lines, awareness of brand owner preferences.
K1
K3
K4
K7
K8
K10
K13
K14
K15
K17
K18
K21
K22
K23
K24
S2
S4
S7
S11
S12
S16
S21
B1
B4
B6
Duty 4
DUTY: Remove and decommission redundant equipment, enabling asset management and reuse, refurbishment or disposal, as necessary.
CRITERIA FOR MEASURING PERFORMANCE: Speed of response, adherence to specifications, quality of workmanship, accuracy of asset recording, technical ability, compliance with legislation/code of practice, achievement within agreed specific customer service levels, awareness of gas pressure systems and other lines on the system, safe handling of equipment, and knowledge of waste handling and transport regulations.
K1
K8
K10
K13
K14
K15
K16
K22
K23
S2
S11
S14
S18
S19
S21
S23
S25
B1
B4
B6
Duty 5
DUTY: Conduct maintenance, servicing and repairs to drinks equipment ensuring continuity and quality of dispense, in line with brand owners’ specifications.
CRITERIA FOR MEASURING PERFORMANCE: Speed of response, adherence to specifications, quality of workmanship, accuracy of asset recording, technical ability, compliance with legislation/code of practice, achievement within agreed specific customer service levels, accurate identification of faults on system and testing to ensure resolution of fault.
K2
K3
K4
K5
K6
K7
K8
K10
K12
K13
K14
K15
K17
K18
K20
K21
K22
K23
K24
S1
S2
S6
S7
S8
S9
S10
S11
S12
S13
S15
S16
S17
S18
S19
S21
S23
S25
B1
B2
B3
B4
B5
B6
B7
B8
Duty 6
DUTY: Provide information and guidance to key stakeholders and end-users of the system.
CRITERIA FOR MEASURING PERFORMANCE: Effective communications with customer, and ability to transfer technical expertise.
K1
K2
K4
K11
K15
K18
S3
S4
S21
S23
S24
B3
B6
Duty 7
DUTY: Build trusting relationships and offer excellent customer service to all key stakeholders; for example, Licensee, brewers, brand owner.
CRITERIA FOR MEASURING PERFORMANCE: Effective communication with customer, customer relationship management, quality of customer service and customer satisfaction.
K2
K17
K18
K20
K21
K24
S4
S23
S24
B2
B4
B6
Duty 8
DUTY: Complete documentation associated with the specified job and process or communicate in the correct manner/to the correct person; for example, complete of a job sheet.
CRITERIA FOR MEASURING PERFORMANCE: Accuracy and speed in which data is recorded, up-to-date records held at all times, documentation returned to base in agreed time schedules.
K8
K13
K14
K22
K23
S1
S3
S8
S21
S23
S24
B2
B4
B5
Duty 9
DUTY: Plan daily tasks/schedule; for example, route planning; equipment and stock required, and carrying out of vehicle checks.
CRITERIA FOR MEASURING PERFORMANCE: Effective time management strategy, achievement of customer service levels, productive number of tasks achieved and the amount of emergency stock orders placed, accommodation of unforeseen changes to a specified plan.
K8
K9
K15
K17
K22
K23
K24
K25
S2
S6
S13
S15
S22
B1
B2
B3
B4
B5
B6
Duty 10
DUTY: Monitor and manage product and equipment, maintaining and promoting the quality of dispensed products; for example, destruction of unsaleable product.
CRITERIA FOR MEASURING PERFORMANCE: Adherence to technical specifications, knowledge of product types, technical ability, and compliance with legislation/code of practice.
K4
K8
K9
K10
K11
K14
K15
K22
S6
S10
S16
S20
B1
B4
B5
B6
Duty 11
DUTY: Maintain product lines - removing foreign bodies and ensuring the quality of the product e.g. COSHH, PPE.
CRITERIA FOR MEASURING PERFORMANCE: Adherence to specifications, technical ability and compliance with legislation/code of practice, ensure safety of end-users and customers, by testing product lines after cleaning.
K4
K11
K14
K15
K18
K22
S1
S12
S16
S17
S20
S24
S25
B1
B2
B5
B6
B7
Duty 12
DUTY: Keep an accurate record and control of company assets in transit and within the customer’s premises; for example, equipment, tools and vehicle.
CRITERIA FOR MEASURING PERFORMANCE: Accuracy of stock control records (including van stock), amount of emergency stock orders placed, stock reconciliation, upkeep of vehicle.
K1
K8
K9
K13
K23
K25
S18
S20
S21
S22
S23
B2
B4
B5
Duty 13
DUTY: Test equipment and product, train the end user and complete documentation for handover to customer.
CRITERIA FOR MEASURING PERFORMANCE: Technical ability and effective communication with the customer, knowledge of product, accuracy of product specification, handover documents completed and returned quickly and effectively.
