Assessor Resource

SITHFAB007
Serve food and beverage

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the performance outcomes, skills and knowledge required to serve food and beverages to customers in a casual dining setting. It covers the fundamental technical skills required to prepare the outlet for the service period, interact with customers to take orders, serve and clear food and beverage, and complete end of service tasks.

Higher order service techniques required by senior food and beverage attendants are covered by the unit SITHFAB014 Provide table service of food and beverage.

This unit applies to hospitality organisations that operate food and beverage outlets, including hotels, clubs, cafes, and coffee shops.

Beverages may include alcohol but it is not a requirement of this unit, as many casual dining settings do not serve alcohol.

The unit applies to operational food and beverage attendants who work with very little independence and under close supervision.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

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

1. Prepare for food and beverage service.

1.1.Discuss and clarify table and room set-up, menu and style of service where required.

1.2.Check furniture and fittings for cleanliness, stability and condition prior to the service period.

1.3.Adjust furniture placement to meet service requirements and allow safe and easy access for service personnel.

1.4.Prepare and adjust environment to ensure comfort and ambience for customers.

1.5.Check and prepare equipment for service according to manufacturer instructions, and clean or replace items as required to meet service standards.

1.6.Prepare and display food and beverage items according to organisational standards.

2. Welcome and advise customers.

2.1.Greet customers on arrival, according to organisational customer service standards.

2.2.Provide information regarding food and beverage and facilities to customers, giving clear explanations and descriptions.

2.3.Answer customer questions on menu items correctly and courteously.

3. Take and process orders.

3.1.Take and record orders accurately and legibly using the format required by the organisation, and convey them promptly to the kitchen.

3.2.Operate ordering system according to organisational procedures.

3.3.Communicate special requests or dietary requirements to kitchen.

3.4.Provide glassware, service-ware and cutlery suitable for menu choice.

3.5.Process accounts and receive payment at appropriate time.

4. Serve food and drinks.

4.1.Promptly recognise and follow-up delays or deficiencies in service.

4.2.Collect food and beverage selections from kitchen and check for accuracy and presentation.

4.3.Use appropriate techniques to carry and place plates containing meals and serve to correct person.

4.4.Advise and reassure customers about delays or problems.

4.5.Check customer satisfaction at the appropriate time.

5. Clear food and drinks.

5.1.Use appropriate techniques to clear and carry multiple used plates and other service-ware.

5.2.Remove used items in a timely manner and safely transfer them to the appropriate location for cleaning.

5.3.Safely dispose of food waste, disposables and recyclable items to minimise negative environmental impacts.

6. Complete end of shift duties.

6.1.Follow end of shift procedures.

6.2.Provide customer feedback to relevant colleagues, supervisors or managers.

6.3.Provide handover to incoming colleagues and share relevant information.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

provide effective food and beverage service during five different service periods, including at least one peak period

demonstrate effective use of techniques for:

service style appropriate to organisation

carrying and placing plates containing meals

clearing and carrying multiple used plates and other service-ware

processing customer accounts as required

demonstrate procedures for:

table and room set-up

end of shift activities

interact with and positively respond to diverse demands and requests by multiple customers during above service periods

perform above service within realistic commercial timeframes.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

specific organisation food and beverage features:

workflow structure for food and beverage service

ordering systems and procedures

workflow between kitchen and front of house areas

service procedures

set up procedures

end of shift procedures for:

clearing, cleaning and dismantling furniture

cleaning equipment

participating in debriefing sessions and quality service reviews

placing equipment and furniture in allocated storage areas

preparing for next service period

common styles of food and beverage service:

bar

bistro

café

counter

espresso coffee bar

plate service

table

techniques for:

carrying and placing plates containing meals

clearing and carrying multiple used plates and other service-ware

key features of food and beverage items on the menu

common organisational procedures used when processing accounts:

depositing money in cash register, processing and giving change

handing account to another person to process

processing credit cards or electronic funds transfer at point of sale (EFTPOS) using:

electronic point of sale (POS) system with touchscreen or PALM order pad

EFTPOS equipment

correct and environmentally sound disposal methods for food and beverage waste.

Skills must be demonstrated in an operational food and beverage outlet. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

fixtures and large equipment:

sideboards or crockery and cutlery storage area

coffee and tea making equipment

ordering system

espresso machine

minimum of 15 chairs

minimum of five tables

point of sale system:

credit card facilities

EFTPOS facilities

restaurant service desk

small equipment:

containers for condiments and accompaniments

crockery

cruets and pepper mills

cutlery

docket books

food service-ware

glassware for alcoholic and non-alcoholic beverages

linen/table dressing

milk and sugar containers

service trays, platters and doilies

service utensils

tea and coffee pots

tea and coffee service-ware

water jugs

stock:

freshly prepared meals to be served

wide commercial range of beverages

cleaning materials and equipment:

brooms, brushes and dustpans

cleaning cloths

organisational specifications:

equipment manufacturer instructions

commercial food and beverage menus currently used by the hospitality industry

promotional materials

specific equipment for the service of alcoholic beverages if these are present:

ice buckets and wine stands

service cloths for wine service

waiter’s cloths

waiter’s friend

waiter’s station

wine baskets

wine lists

kitchen staff with whom the individual can interact

industry-realistic ratio of service staff to customers; these can be:

customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

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

1. Prepare for food and beverage service.

1.1.Discuss and clarify table and room set-up, menu and style of service where required.

1.2.Check furniture and fittings for cleanliness, stability and condition prior to the service period.

1.3.Adjust furniture placement to meet service requirements and allow safe and easy access for service personnel.

1.4.Prepare and adjust environment to ensure comfort and ambience for customers.

1.5.Check and prepare equipment for service according to manufacturer instructions, and clean or replace items as required to meet service standards.

1.6.Prepare and display food and beverage items according to organisational standards.

2. Welcome and advise customers.

2.1.Greet customers on arrival, according to organisational customer service standards.

2.2.Provide information regarding food and beverage and facilities to customers, giving clear explanations and descriptions.

2.3.Answer customer questions on menu items correctly and courteously.

3. Take and process orders.

3.1.Take and record orders accurately and legibly using the format required by the organisation, and convey them promptly to the kitchen.

3.2.Operate ordering system according to organisational procedures.

3.3.Communicate special requests or dietary requirements to kitchen.

3.4.Provide glassware, service-ware and cutlery suitable for menu choice.

3.5.Process accounts and receive payment at appropriate time.

4. Serve food and drinks.

4.1.Promptly recognise and follow-up delays or deficiencies in service.

4.2.Collect food and beverage selections from kitchen and check for accuracy and presentation.

4.3.Use appropriate techniques to carry and place plates containing meals and serve to correct person.

4.4.Advise and reassure customers about delays or problems.

4.5.Check customer satisfaction at the appropriate time.

5. Clear food and drinks.

5.1.Use appropriate techniques to clear and carry multiple used plates and other service-ware.

5.2.Remove used items in a timely manner and safely transfer them to the appropriate location for cleaning.

5.3.Safely dispose of food waste, disposables and recyclable items to minimise negative environmental impacts.

6. Complete end of shift duties.

6.1.Follow end of shift procedures.

6.2.Provide customer feedback to relevant colleagues, supervisors or managers.

6.3.Provide handover to incoming colleagues and share relevant information.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

provide effective food and beverage service during five different service periods, including at least one peak period

demonstrate effective use of techniques for:

service style appropriate to organisation

carrying and placing plates containing meals

clearing and carrying multiple used plates and other service-ware

processing customer accounts as required

demonstrate procedures for:

table and room set-up

end of shift activities

interact with and positively respond to diverse demands and requests by multiple customers during above service periods

perform above service within realistic commercial timeframes.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

specific organisation food and beverage features:

workflow structure for food and beverage service

ordering systems and procedures

workflow between kitchen and front of house areas

service procedures

set up procedures

end of shift procedures for:

clearing, cleaning and dismantling furniture

cleaning equipment

participating in debriefing sessions and quality service reviews

placing equipment and furniture in allocated storage areas

preparing for next service period

common styles of food and beverage service:

bar

bistro

café

counter

espresso coffee bar

plate service

table

techniques for:

carrying and placing plates containing meals

clearing and carrying multiple used plates and other service-ware

key features of food and beverage items on the menu

common organisational procedures used when processing accounts:

depositing money in cash register, processing and giving change

handing account to another person to process

processing credit cards or electronic funds transfer at point of sale (EFTPOS) using:

electronic point of sale (POS) system with touchscreen or PALM order pad

EFTPOS equipment

correct and environmentally sound disposal methods for food and beverage waste.

Skills must be demonstrated in an operational food and beverage outlet. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

fixtures and large equipment:

sideboards or crockery and cutlery storage area

coffee and tea making equipment

ordering system

espresso machine

minimum of 15 chairs

minimum of five tables

point of sale system:

credit card facilities

EFTPOS facilities

restaurant service desk

small equipment:

containers for condiments and accompaniments

crockery

cruets and pepper mills

cutlery

docket books

food service-ware

glassware for alcoholic and non-alcoholic beverages

linen/table dressing

milk and sugar containers

service trays, platters and doilies

service utensils

tea and coffee pots

tea and coffee service-ware

water jugs

stock:

freshly prepared meals to be served

wide commercial range of beverages

cleaning materials and equipment:

brooms, brushes and dustpans

cleaning cloths

organisational specifications:

equipment manufacturer instructions

commercial food and beverage menus currently used by the hospitality industry

promotional materials

specific equipment for the service of alcoholic beverages if these are present:

ice buckets and wine stands

service cloths for wine service

waiter’s cloths

waiter’s friend

waiter’s station

wine baskets

wine lists

kitchen staff with whom the individual can interact

industry-realistic ratio of service staff to customers; these can be:

customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Discuss and clarify table and room set-up, menu and style of service where required. 
Check furniture and fittings for cleanliness, stability and condition prior to the service period. 
Adjust furniture placement to meet service requirements and allow safe and easy access for service personnel. 
Prepare and adjust environment to ensure comfort and ambience for customers. 
Check and prepare equipment for service according to manufacturer instructions, and clean or replace items as required to meet service standards. 
Prepare and display food and beverage items according to organisational standards. 
Greet customers on arrival, according to organisational customer service standards. 
Provide information regarding food and beverage and facilities to customers, giving clear explanations and descriptions. 
Answer customer questions on menu items correctly and courteously. 
Take and record orders accurately and legibly using the format required by the organisation, and convey them promptly to the kitchen. 
Operate ordering system according to organisational procedures. 
Communicate special requests or dietary requirements to kitchen. 
Provide glassware, service-ware and cutlery suitable for menu choice. 
Process accounts and receive payment at appropriate time. 
Promptly recognise and follow-up delays or deficiencies in service. 
Collect food and beverage selections from kitchen and check for accuracy and presentation. 
Use appropriate techniques to carry and place plates containing meals and serve to correct person. 
Advise and reassure customers about delays or problems. 
Check customer satisfaction at the appropriate time. 
Use appropriate techniques to clear and carry multiple used plates and other service-ware. 
Remove used items in a timely manner and safely transfer them to the appropriate location for cleaning. 
Safely dispose of food waste, disposables and recyclable items to minimise negative environmental impacts. 
Follow end of shift procedures. 
Provide customer feedback to relevant colleagues, supervisors or managers. 
Provide handover to incoming colleagues and share relevant information. 

Forms

Assessment Cover Sheet

SITHFAB007 - Serve food and beverage
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHFAB007 - Serve food and beverage

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: