Assessor Resource

SITHFAB014
Provide table service of food and beverage

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the performance outcomes, skills and knowledge required to provide quality table service of food and beverage in à la carte or fine-dining settings. It covers high order service techniques to prepare the restaurant for the service period, provide food and beverage advice to customers, serve and clear food and beverages, and complete end of service tasks.

Fundamental technical skills for food and beverage service are covered by the unit SITHFAB007 Serve food and beverage.

This unit applies to hospitality organisations where table service of food and beverage is provided, such as restaurants, dining rooms and function venues.

It applies to food and beverage attendants who work with some independence and under limited supervision. They may provide operational advice and support to team members.

The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.

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 restaurant for service.

1.1.Access organisational information and prioritise and sequence tasks for the service period.

1.2.Complete set up of dining area and mise en place requirements according to style of service and menu options.

1.3.Check and adjust dining environment to ensure comfort and ambience for customers.

2. Provide food and beverage advice to customers.

2.1.Welcome customers on arrival and offer available pre-meal services.

2.2.Allocate tables, seat customers, and provide napkin service.

2.3.Present food and beverage menus and provide product information.

2.4.Give clear explanations and descriptions and use correct terminology and pronunciation to describe food and beverage menu options.

2.5.Answer questions and make recommendations to assist with food and beverage selection.

2.6.Assist customers with selection of food and beverage matching and promote or upsell products.

2.7.Take customer orders, verify selection, and operate ordering system according to organisational procedures.

2.8.Provide and adjust glassware, service-ware and cutlery suitable for food and beverage choices.

3. Serve and clear meals.

3.1.Monitor flow of service and meal delivery, promptly resolve delays or deficiencies in service, and advise or reassure customers.

3.2.Collect meals from kitchen and check for accuracy and presentation.

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

3.4.Check customer satisfaction at the appropriate time.

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

3.6.Clear used items at the appropriate time during service with minimal disruption to customers.

4. Serve and clear alcoholic beverages.

4.1.Select beverages and check both temperature and presentation prior to serving.

4.2.Load, carry and unload trays where required, safely and avoiding spillage.

4.3.Present beverages selected by customers and verify choice.

4.4.Open and serve beverages correctly, safely and without spillage.

4.5.Pour beverages as required according to organisational and industry standards.

4.6.Refill glasses during service, with minimal disruption to customers.

4.7.Remove used and unused glassware from tables at the appropriate time.

5. Work cooperatively as part of the service team.

5.1.Liaise with kitchen, bar and other waiting staff before, during and after service to maximise efficient customer service.

5.2.Complete end of shift duties.

5.3.Provide handover to incoming restaurant colleagues and share relevant information.

5.4.Review and evaluate services with colleagues and suggest service improvements.

5.5.Undertake tasks according to environmental considerations.

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

prepare for and provide table service of food and beverage over a minimum of 12 service periods

provide full explanations and advice on food and beverage menu options during each service period

interact with and respond to customers during above service periods in a professional manner and in response to demands and requests relating to:

information on beverages and food

location of customer facilities

menu choices and availability

recommendations for food and beverage

specials

demonstrate ability to:

work with speed and efficiency

deal with numerous service and operational tasks simultaneously

work cooperatively as part of the service team to maximise work flow and service efficiency.

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

work flow structures for service in food and beverage service environments

roles and responsibilities of a range of food and beverage attendants

meaning of mise en place for food and beverage service and mise en place requirements for service styles specified in the performance evidence and different menu options

organisational procedures to set up a dining venue:

checking and preparing equipment and materials for service

checking dining environment and customer facilities for cleanliness, and preparing and adjusting as appropriate

checking tables and table settings for stability and access for customers and service personnel

setting up furniture according to legislative and organisational requirements, bookings, customer requests, and customer and staff convenience and safety

table dressing

organisational and traditional standards for table settings of glassware, crockery and cutlery

ways of dressing and setting tables for service styles specified in the performance evidence for restaurants and functions

napkin folding styles for different restaurant and function settings and occasions

organisational and traditional dining room set-ups for different types of restaurant and function venues:

furniture

seating

decoration

organisational end of shift duties:

clearing, cleaning or dismantling work area, furniture and equipment

disposing of food waste, disposables and recyclables

general cleaning of service area and customer facilities

removing used items from service area and transferring them to appropriate location for cleaning

setting up for next service:

polishing cutlery and glassware

storing service-ware, flatware and glassware in allocated storage areas

resetting and dressing tables

storing and preparing equipment for next service

food and beverage service styles and types of menus used in different hospitality contexts:

buffet

tray

plate

silver service

comprehensive product knowledge of food and beverage items offered during the service specified in the performance evidence

features and uses of different types of glassware for different beverages

techniques for:

carrying and placing plates containing meals

clearing and carrying multiple used plates and other service-ware

opening and pouring still and sparkling wines and other beverages

features of industry and organisation-specific:

computerised ordering systems

work flow between kitchen and front of house areas

ordering and service procedures

closing procedures for the dining venue

environmental impacts of food and beverage service and minimal impact practices to reduce them, especially those that relate to reusable resources, water and energy use

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 areas

coffee and tea making facilities

minimum of 15 chairs

minimum of five tables

small equipment:

bread baskets

butter dishes

condiments and accompaniments

cruets and pepper mills

cutlery:

main and entrée knives and forks

soup and dessert spoons

teaspoons

side knives

serving utensils

food service-ware

glassware for alcoholic and non-alcoholic beverages

ice buckets and wine stands

linen/table dressing:

tablecloths

overlays

placemats

napkins/serviettes

milk and sugar containers

service cloths for wine service

service trays, platters and doilies

service utensils

standard range of glassware for the service of:

beer

cocktails

spirits

wine

tea and coffee pots

tea and coffee service-ware

waiter’s cloths

waiter’s friend

waiter’s station

water jugs

wine baskets

stock:

ice

freshly prepared meals:

entrées

main courses

accompaniments

desserts

cheeses

wide commercial range of non-alcoholic beverages

wide commercial range of:

bottled and canned beers

wines

spirits

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

standard recipes for non-alcoholic drinks currently used by the hospitality industry

promotional materials

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 restaurant for service.

1.1.Access organisational information and prioritise and sequence tasks for the service period.

1.2.Complete set up of dining area and mise en place requirements according to style of service and menu options.

1.3.Check and adjust dining environment to ensure comfort and ambience for customers.

2. Provide food and beverage advice to customers.

2.1.Welcome customers on arrival and offer available pre-meal services.

2.2.Allocate tables, seat customers, and provide napkin service.

2.3.Present food and beverage menus and provide product information.

2.4.Give clear explanations and descriptions and use correct terminology and pronunciation to describe food and beverage menu options.

2.5.Answer questions and make recommendations to assist with food and beverage selection.

2.6.Assist customers with selection of food and beverage matching and promote or upsell products.

2.7.Take customer orders, verify selection, and operate ordering system according to organisational procedures.

2.8.Provide and adjust glassware, service-ware and cutlery suitable for food and beverage choices.

3. Serve and clear meals.

3.1.Monitor flow of service and meal delivery, promptly resolve delays or deficiencies in service, and advise or reassure customers.

3.2.Collect meals from kitchen and check for accuracy and presentation.

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

3.4.Check customer satisfaction at the appropriate time.

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

3.6.Clear used items at the appropriate time during service with minimal disruption to customers.

4. Serve and clear alcoholic beverages.

4.1.Select beverages and check both temperature and presentation prior to serving.

4.2.Load, carry and unload trays where required, safely and avoiding spillage.

4.3.Present beverages selected by customers and verify choice.

4.4.Open and serve beverages correctly, safely and without spillage.

4.5.Pour beverages as required according to organisational and industry standards.

4.6.Refill glasses during service, with minimal disruption to customers.

4.7.Remove used and unused glassware from tables at the appropriate time.

5. Work cooperatively as part of the service team.

5.1.Liaise with kitchen, bar and other waiting staff before, during and after service to maximise efficient customer service.

5.2.Complete end of shift duties.

5.3.Provide handover to incoming restaurant colleagues and share relevant information.

5.4.Review and evaluate services with colleagues and suggest service improvements.

5.5.Undertake tasks according to environmental considerations.

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

prepare for and provide table service of food and beverage over a minimum of 12 service periods

provide full explanations and advice on food and beverage menu options during each service period

interact with and respond to customers during above service periods in a professional manner and in response to demands and requests relating to:

information on beverages and food

location of customer facilities

menu choices and availability

recommendations for food and beverage

specials

demonstrate ability to:

work with speed and efficiency

deal with numerous service and operational tasks simultaneously

work cooperatively as part of the service team to maximise work flow and service efficiency.

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

work flow structures for service in food and beverage service environments

roles and responsibilities of a range of food and beverage attendants

meaning of mise en place for food and beverage service and mise en place requirements for service styles specified in the performance evidence and different menu options

organisational procedures to set up a dining venue:

checking and preparing equipment and materials for service

checking dining environment and customer facilities for cleanliness, and preparing and adjusting as appropriate

checking tables and table settings for stability and access for customers and service personnel

setting up furniture according to legislative and organisational requirements, bookings, customer requests, and customer and staff convenience and safety

table dressing

organisational and traditional standards for table settings of glassware, crockery and cutlery

ways of dressing and setting tables for service styles specified in the performance evidence for restaurants and functions

napkin folding styles for different restaurant and function settings and occasions

organisational and traditional dining room set-ups for different types of restaurant and function venues:

furniture

seating

decoration

organisational end of shift duties:

clearing, cleaning or dismantling work area, furniture and equipment

disposing of food waste, disposables and recyclables

general cleaning of service area and customer facilities

removing used items from service area and transferring them to appropriate location for cleaning

setting up for next service:

polishing cutlery and glassware

storing service-ware, flatware and glassware in allocated storage areas

resetting and dressing tables

storing and preparing equipment for next service

food and beverage service styles and types of menus used in different hospitality contexts:

buffet

tray

plate

silver service

comprehensive product knowledge of food and beverage items offered during the service specified in the performance evidence

features and uses of different types of glassware for different beverages

techniques for:

carrying and placing plates containing meals

clearing and carrying multiple used plates and other service-ware

opening and pouring still and sparkling wines and other beverages

features of industry and organisation-specific:

computerised ordering systems

work flow between kitchen and front of house areas

ordering and service procedures

closing procedures for the dining venue

environmental impacts of food and beverage service and minimal impact practices to reduce them, especially those that relate to reusable resources, water and energy use

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 areas

coffee and tea making facilities

minimum of 15 chairs

minimum of five tables

small equipment:

bread baskets

butter dishes

condiments and accompaniments

cruets and pepper mills

cutlery:

main and entrée knives and forks

soup and dessert spoons

teaspoons

side knives

serving utensils

food service-ware

glassware for alcoholic and non-alcoholic beverages

ice buckets and wine stands

linen/table dressing:

tablecloths

overlays

placemats

napkins/serviettes

milk and sugar containers

service cloths for wine service

service trays, platters and doilies

service utensils

standard range of glassware for the service of:

beer

cocktails

spirits

wine

tea and coffee pots

tea and coffee service-ware

waiter’s cloths

waiter’s friend

waiter’s station

water jugs

wine baskets

stock:

ice

freshly prepared meals:

entrées

main courses

accompaniments

desserts

cheeses

wide commercial range of non-alcoholic beverages

wide commercial range of:

bottled and canned beers

wines

spirits

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

standard recipes for non-alcoholic drinks currently used by the hospitality industry

promotional materials

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
Access organisational information and prioritise and sequence tasks for the service period. 
Complete set up of dining area and mise en place requirements according to style of service and menu options. 
Check and adjust dining environment to ensure comfort and ambience for customers. 
Welcome customers on arrival and offer available pre-meal services. 
Allocate tables, seat customers, and provide napkin service. 
Present food and beverage menus and provide product information. 
Give clear explanations and descriptions and use correct terminology and pronunciation to describe food and beverage menu options. 
Answer questions and make recommendations to assist with food and beverage selection. 
Assist customers with selection of food and beverage matching and promote or upsell products. 
Take customer orders, verify selection, and operate ordering system according to organisational procedures. 
Provide and adjust glassware, service-ware and cutlery suitable for food and beverage choices. 
Monitor flow of service and meal delivery, promptly resolve delays or deficiencies in service, and advise or reassure customers. 
Collect meals from kitchen and check for accuracy and presentation. 
Use appropriate techniques to carry and place plates containing meals and serve to the correct person. 
Check customer satisfaction at the appropriate time. 
Use appropriate techniques to clear and carry multiple used plates and other service-ware. 
Clear used items at the appropriate time during service with minimal disruption to customers. 
Select beverages and check both temperature and presentation prior to serving. 
Load, carry and unload trays where required, safely and avoiding spillage. 
Present beverages selected by customers and verify choice. 
Open and serve beverages correctly, safely and without spillage. 
Pour beverages as required according to organisational and industry standards. 
Refill glasses during service, with minimal disruption to customers. 
Remove used and unused glassware from tables at the appropriate time. 
Liaise with kitchen, bar and other waiting staff before, during and after service to maximise efficient customer service. 
Complete end of shift duties. 
Provide handover to incoming restaurant colleagues and share relevant information. 
Review and evaluate services with colleagues and suggest service improvements. 
Undertake tasks according to environmental considerations. 

Forms

Assessment Cover Sheet

SITHFAB014 - Provide table service of 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

SITHFAB014 - Provide table service of 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: