Assessor Resource

SITHFAB021A
Provide and coordinate food and beverage service

Assessment tool

Version 1.0
Issue Date: March 2024


This unit applies to individuals who apply a broad 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 service 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 taking responsibility for own output, working as part of a team and taking limited responsibility for the work of others.

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)

Prerequisites

This unit must be assessed after the following prerequisite units:

SITHFAB002C Operate a bar

SITHFAB004A Provide food and beverage service

SITHFAB009A Provide responsible service of alcohol

SITXOHS002A Follow workplace hygiene procedures.


Employability Skills

The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.




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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

collection of direct, indirect and supplementary evidence showing provision of integrated service for a minimum of 36 complete food service periods in order to address each of the required food and beverage service styles (cafe or bistro, table d'hôte, à la carte and functions), service periods (lunch, dinner and functions) and menu items

serving a wide range of food and beverage items for a menu

ability to carry out a number of activities effectively and simultaneously

ability to deal with typical issues, such as workplace time constraints, late arrivals, no-shows, walk-ins and other problems

ability to meet, greet and interact positively with a diverse range of customers throughout the hospitality experience

ability to maintain the cleanliness and tidiness of work areas, including dealing with disposables and recyclables

ability to participate in the service process and work flow as part of a team and take responsibility for own work and the quality of outcomes

compliance with relevant legislative and regulatory requirements, OHS requirements and demonstrated health and safety practices.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a fully-operational hospitality environment, including industry-current equipment and actual products and services as described in the Assessment Guidelines

presence of industry-realistic conditions, such as commercial ratios of customers to staff typically found in a busy commercial food outlet

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

training record book used as part of traineeship arrangements

direct observation of the candidate serving food and beverage menu items in a commercial hospitality setting

evaluation of customer feedback about service of food and beverage items, including speed and timing of service

written or oral questions to test knowledge of service techniques, equipment and OHS requirements

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.


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.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

planning and organising work on the floor and in the bar environment, including:

prioritising, sequencing and monitoring tasks and procedures according to enterprise procedures

collecting information and resources

working within or setting timelines

integration and application of food and beverage service skills, including mise en place, service procedures, close down and customer relations

team coordination, task allocation and providing advice and support as required

using safe and hygienic work practices in relation to provision of food and beverage services and according to enterprise and legislative requirements

communication skills to read workplace documents, deal effectively with colleagues and customers, and solve problems

numeracy skills to calculate or estimate bills, stock requirements and required ingredients, materials or equipment.

The following knowledge must be assessed as part of this unit:

relevant legislative and regulatory requirements related to hygiene, health, safety, security and provision of hospitality products and services

current knowledge of food and beverage menu items offered by the enterprise.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Type of menu and style of service will vary according to enterprise and occasion but may include:

set menu (table d'hôte)

à la carte

function requiring cocktail, finger food, set menu or buffet

cafe or bistro espresso coffee service

afternoon tea service

wine service

cocktail bar service

plate, semi-silver, silver or gueridon service.

Mise en place may include:

preparing bar garnishes, condiments and other commodities

preparing alcoholic and non-alcoholic beverage orders

collecting and checking the mise en place for silver or gueridon service

preparing gueridon items

organising serviceware and equipment.

Food and beverage service equipment may include:

glassware for alcoholic and non-alcoholic beverages

ice buckets

crockery

cutlery

platters, lids and covers

service utensils

oven to tableware

condiments and condiment containers

linen

chairs

tables

food menus

wine, bar or cocktail lists

display materials

tea and coffee making equipment

espresso machine

electronic point-of-sale (POS) system with touch screen and/or PALM order pad

electronic funds transfer at point of sale (EFTPOS) equipment.

Information provided to customers may include:

food menu options, choices and specials

wine and cocktail drink list choices and specials

product knowledge of food, alcoholic and non-alcoholic beverages

local area knowledge and venue facilities.

Special requests or dietary requirements may include:

cultural needs and restrictions

specific dietary requirements related to medical requirements, such as food exclusions for allergies and medications, and diabetic and other diets

preferences for particular ingredients and cooking methods.

Process accounts may include:

depositing money in cash register, processing and giving change

using an electronic POS system with touch screen and/or PALM order pad

processing credit cards manually or EFTPOS

handing over account to the cashier to process.

End of service procedures may include:

safe storage of food and beverage items

cleaning procedures related to floor and bar areas and equipment

debriefing sessions, including quality service reviews

restocking

preparations for the next service period.

Environmental considerations include:

recycling and minimising waste

responsible disposal of waste

efficient energy use

efficient water use.

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
Plan and follow a jobs checklist and work schedule, according to floor and bar staff roster and roles and responsibilities of team members. 
Plan room layout to accommodate reservations and effective work flow. 
Liaise with other team members on the table and room set-up, type of menu and style of service, and wine and drink list. 
Liaise with chef about menu, available portions and specials. 
Carry out mise en place according to enterprise procedures and requirements. 
Check bar and wine list stock levels, equipment cleanliness and quantity required for food and beverage service according to established systems and procedures. 
Greet customers courteously and appropriately according to allocated table plan and provide relevant information. 
Recommend menu items, and alcoholic and non-alcoholic beverages to meet individual needs, special requests or dietary requirements of customers and up-sell as appropriate. 
Prepare alcoholic and non-alcoholic beverages and serve menu items and wines using appropriate service methods to meet customer expectations of quality, presentation and timeliness of delivery. 
Work cooperatively as part of the floor or bar team according to the work plan and delegate tasks appropriately. 
Follow workplace safety and hygiene procedures according to enterprise and legislative requirements. 
Provide quality customer service and deal appropriately with complaints according to enterprise procedures. 
Identify problems, determine possible solutions and take appropriate action to resolve the situation according to job role and enterprise procedures. 
Process accounts and payment according to enterprise procedures and farewell customers appropriately. 
Coordinate end of service procedures according to enterprise procedures, OHS requirements and environmental considerations. 
Store food and beverage service items, equipment and commodities appropriately to minimise waste. 
Check bar closing stock, prepare a requisition for replacement stock and complete timesheets. 
Participate in debriefing sessions with colleagues where appropriate, identifying possible improvements. 

Forms

Assessment Cover Sheet

SITHFAB021A - Provide and coordinate food and beverage service
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

SITHFAB021A - Provide and coordinate food and beverage service

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: