Assessor Resource

SITHFAB206
Serve food and beverage

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to hospitality organisations which 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.

This unit describes the performance outcomes, skills and knowledge required to serve food and beverage to customers in a casual dining setting. It covers 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 to complete end of service tasks.

Higher order service techniques, required by senior food and beverage attendants, are covered by the unit SITHFAB307 Provide table service of food and beverage.

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 unit:

SITXFSA101

Use hygienic practices for food safety

Employability Skills

This unit contains employability skills.



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, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

prepare for and provide effective food and beverage service for multiple service periods

interact with and positively respond to the diverse demands and requests of multiple customers

work with speed and efficiency to deal with numerous service and operational tasks simultaneously

integrate knowledge of:

set up, service and end of shift procedures

ordering systems and procedures

key features of food and beverage items on menus.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational food and beverage outlet with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this may be a:

real industry workplace

simulated industry environment such as a training food and beverage outlet servicing customers

industryrealistic ratios of service staff to customers

kitchen staff with whom the individual can interact

commercial food and beverage menus currently used by the hospitality industry

freshly prepared meals to be served.

Method of assessment

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

direct observation of the individual preparing for service, providing service to customers and closing down after service

direct observation of the individual undertaking specific tasks, such as taking and processing orders, serving food and drink items or clearing tables

written or oral questioning to assess knowledge of:

set up, service and end of shift procedures

ordering systems and procedures

key features of food and beverage items on the menus

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITHFAB203 Prepare and serve nonalcoholic beverages

SITXCCS202 Interact with customers

SITXFIN201 Process financial transactions

SITXWHS101 Participate in safe work practices.

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.

Required skills

communication skills including active listening and open and closed probe questioning to:

interact with customers and team members in a polite and friendly manner

determine customer preferences and provide food and beverage service tailored to the customer’s requirements

critical thinking skills to evaluate the placement of furniture and organise it for optimum service efficiency

literacy skills to:

read and comprehend food and beverage menus and organisational procedures

record customer orders and write clear and precise notes on special requests

numeracy skills to calculate customer accounts

planning and organising skills to select and prepare equipment and set up the dining area in advance of the service period

problem-solving skills to recognise any delays in food service and rectify to the customer’s satisfaction

teamwork skills to provide operational information to colleagues

technology skills to use organisational ordering systems and equipment.

Required knowledge

for food and beverage outlets and the organisation in particular, features of:

work flow structure for food and beverage service

ordering systems and procedures

workflow between kitchen and front of house areas

service procedures

end of shift procedures

techniques for:

carrying and placing plates containing meals

clearing and carrying multiple used plates and other serviceware

key features of food and beverage items on the menus

correct and environmentally sound disposal methods for food and beverage waste including recyclable glass and plastic bottles and containers.

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Menu may include:

bar food

blackboard

buffet

finger food

set

specials

table d’hôte.

Style of servicemay include:

bar

bistro

café

counter

espresso coffee bar

plate service

table.

Service period may include:

afternoon tea

breakfast

dinner

lunch.

Environment may include:

background noise

decorations and displays

lighting

music

privacy

room temperature.

Equipment may include:

bains marie

computerised ordering systems

condiments and condiment containers

crockery

cutlery

espresso machine

food and beverage menus

glassware for alcoholic and nonalcoholic beverages

linen

oven to tableware

placemats

platters, lids and covers

promotional materials

service utensils

tea and coffee making equipment.

Information provided to customers may relate to:

food and beverages

location of customer facilities

menu choices, options and availability

specials

the location or area.

Ordering system may be:

electronic:

PALM order pad

touch screen

manual:

hand written on order pad.

Process accounts may involve:

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 PointOfSale (POS) system with touch screen or PALM order pad

EFTPOS equipment.

End of shift procedures may include:

clearing, cleaning and dismantling furniture

cleaning equipment, such as coffee machines and bains marie

participating in debriefing sessions, including quality service reviews

placing equipment and furniture in allocated storage areas

preparing for the next service period:

polishing glassware

resetting tables

restocking.

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. 
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 the environment to ensure comfort and ambience for customers. 
Check and prepare equipment for service and clean or replace items 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 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 the ordering system according to organisational procedures. 
Communicate special requests or dietary requirements to kitchen. 
Provide glassware, serviceware and cutlery suitable for menu choice. 
Process accounts and receive payment at appropriate time. 
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. 
Promptly recognise and follow up any delays or deficiencies in service. 
Advise and reassure customers about any delays or problems. 
Check customer satisfaction at the appropriate time. 
Use appropriate techniques to clear and carry multiple used plates and other serviceware. 
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 supervisors or managers. 
Provide handover to incoming colleagues and share relevant information. 

Forms

Assessment Cover Sheet

SITHFAB206 - 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

SITHFAB206 - 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: