Assessor Resource

Provide table service of food and beverage

Assessment tool

Version 1.0
Issue Date: April 2019

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.

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 beverage and to complete end of service tasks.

Fundamental technical skills for food and beverage service are covered by the unit SITHFAB206 Serve 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)


This unit must be assessed after the following prerequisite units:


Provide responsible service of alcohol


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 quality table service of food and beverage for multiple service periods

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

provide full explanations and advice on food and beverage menu options

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

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

integrate knowledge of:

food and beverage service styles and types of menus

work flow structure for service within food and beverage service environments

comprehensive details of food and beverage menu options for the organisation.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational restaurant 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 restaurant 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 including entrees, main courses, accompaniments, desserts and cheeses.

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 the restaurant for service, serving food and beverage and completing end of shift duties

direct observation of the individual undertaking specific tasks, such as dressing or setting tables

written or oral questioning to assess knowledge of:

food and beverage service styles and types of menus

work flow structure for service within a food and beverage service environment

comprehensive details of food and beverage menu options for the organisation

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:

SITHFAB305 Provide advice on Australian wines

SITHFAB306 Provide advice on imported wines

SITHFAB310 Provide advice on food and beverage matching

SITXCCS303 Provide service to customers.

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 in a polite and friendly manner

determine customer preferences and offer suitable products

provide clear and accurate information tailored to the customer

critical thinking skills to evaluate the standard of presentation of the dining area against organisational standards

initiative and enterprise skills to promote or upsell products

literacy skills to:

read and interpret menu items and specials

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

numeracy skills to calculate timing of service across multiple tables

planning and organising skills to monitor flow of service and meal delivery and to serve and clear food at the appropriate time during service

problem-solving skills to identify delays or deficiencies in service or products and address to ensure customer satisfaction

self-management skills to take responsibility for own speed, timing and productivity

teamwork skills to work cooperatively as part of the floor team

technology skills to use computerised ordering systems.

Required knowledge

work flow structures for service within food and beverage service environments

roles and responsibilities of a range of food and beverage attendants within a restaurant

meaning of mise en place for food and beverage service and mise en place requirements for different service styles and menu options

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

ways of dressing and setting tables for a range of different service styles for restaurants and functions

napkin folding styles for different restaurant and function settings and occasions

organisational and traditional dining room setups for different types of restaurant and function venues, including furniture, seating and decoration

a range of food and beverage service styles and types of menus used in different hospitality contexts, including buffet, tray, plate and silver service

comprehensive product knowledge of food and beverage items offered during the service period

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 serviceware

opening and pouring still and sparkling wines and other beverages

features of industry and organisation specific:

computerised ordering systems

workflow between kitchen and front of house areas

ordering and service procedures

close down procedures for the dining venue

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

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.

Organisational information may include:

customer requests and special requirements

job role

menus, wine lists and specials


staffing availability

station and table allocation

table and seating requirements.

Set upincludes:

checking and preparing equipment and materials for service, including:

bar or cocktail lists

computerised ordering systems




display and promotional materials

espresso machine

food and beverage menus


ice buckets

manual and electronic cash registers

point-of-sale equipment and stationery

service utensils

tables and chairs

tea and coffee-making equipment

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

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

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

table dressing, including:


floral arrangements


linen presentation, such as tablecloths, overlays and napkins

paper overlays and napkins



Style of service may include:

à la carte


dégustation menu

function or event

set menu

silver service

table d’hôte.

Dining environment may include:

background noise

floral and other decorations




room temperature.

Premeal services may include:

bar service

lounge and waiting areas

valet services, including cloakroom facilities.

Product informationmay include:




non-alcoholic beverages




location of customer facilities

menu choices, options and availability

recommendations for matching food and beverage


Ordering system may be:


PALM order pad

touch screen


hand written on order pad.

End of shift duties may include:

clearing, cleaning or dismantling work area, furniture and equipment such as coffee machines

disposing of food waste, disposables and recyclables

general cleaning of restaurant and customer facilities

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

setting up for next service, including:

polishing cutlery and glassware

storing serviceware, flatware and glassware in allocated storage areas

resetting and dressing tables

storing and preparing equipment for the next service.

Environmental considerations may include:

correct disposal of food waste, disposables and recyclables such as paper products, bottles, plastics

minimising usage of energy and water

minimising waste.

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 the style of service and menu options. 
Check and adjust dining environment to ensure comfort and ambience for customers. 
Welcome customers 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 drink and meal 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, serviceware and cutlery suitable for menu and drink choices. 
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. 
Monitor flow of service and meal delivery and resolve any delays or deficiencies in service. 
Use appropriate techniques to clear and carry multiple used plates and other serviceware. 
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. 


Assessment Cover Sheet

SITHFAB307 - 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:



Assessment Record Sheet

SITHFAB307 - 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:



Student signature: