Assessor Resource
SITHFAB020A
Apply food and beverage skills in the workplace
Assessment tool
Version 1.0
Issue Date: April 2024
This unit applies to individuals who apply a defined range of skills and knowledge to food and beverage services in various hospitality venues and settings.
This unit describes the performance outcomes, skills and knowledge required to organise, prepare and serve food, and alcoholic and non-alcoholic beverages to customers. It incorporates all aspects of organising, preparing and serving a variety of menu items and alcoholic and non-alcoholic beverage items for a service period in a hospitality enterprise, using a range of service methods and team coordination skills.
The unit integrates key technical and organisational skills required by a food and beverage attendant. It brings together the skills and knowledge covered in individual units and focuses on the way these must be applied in a commercial cafe, dining room or restaurant.
It requires individual responsibility or autonomy in relation to own work roles and responsibilities and collaboration with others as part of a team or group.
State or territory licensing requirements may apply.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)