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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

  1. Handle stock and materials
  2. Advise passengers
  3. Take drink orders
  4. Prepare and serve drinks
  5. Use trays
  6. Clear and clean carts/tables and equipment
  7. Prepare and use tea and coffee making equipment
  8. Comply with legal requirements
  9. Monitor level of intoxication of passengers and take suitable action

Required Skills

REQUIRED KNOWLEDGE AND SKILLS

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

Required knowledge

Relevant legislation and regulations including those concerning the serving of alcoholic beverages on aircraft

Relevant OHampS hygiene and environmental procedures standards and regulations

Relevant customs quarantine equal opportunity and antidiscrimination regulations

Principles of passenger service

Airline procedures and standards for serving alcoholic and nonalcoholic beverages on aircraft

Typical service flows within an aircraft beverage service environment

Features and characteristics of various types of alcoholic and nonalcoholic beverages served on commercial aircraft

Hygiene and safety issues of specific relevance to beverage service

Risks that exist when serving alcoholic and nonalcoholic beverages and related risk control procedures and precautions

Problems that may occur when serving alcoholic and nonalcoholic beverages and appropriate action that should be taken in each case

Required skills

Communicate effectively with others when carrying out beverage service on an aircraft

Read and interpret instructions regulations procedures and other information relevant to beverage service on an aircraft

Interpret and follow operational instructions and prioritise work

Complete documentation related to beverage service on an aircraft

Operate electronic communication equipment to required protocol

Work collaboratively with others when carrying out beverage service on an aircraft

Adapt appropriately to cultural differences in the workplace including modes of behaviour and interactions with others

Promptly report andor rectify any identified problems that may occur when carrying out beverage service on an aircraft in accordance with regulatory requirements and workplace procedures

Implement contingency plans for unexpected events that may arise when carrying out beverage service on an aircraft

Apply precautions and required action to minimise control or eliminate hazards that may exist when carrying out beverage service on an aircraft

Monitor and anticipate operational problems and hazards and take appropriate action

Monitor work activities in terms of planned schedule

Modify activities dependent on differing workplace contingencies situations and environments

Work systematically with required attention to detail without injury to self or others or damage to goods or equipment

Adapt to differences in equipment and operating environment in accordance with standard operating procedures

Select and use required personal protective equipment conforming to industry and OHampS standards

Implement OHampS procedures and relevant regulations

Identify and correctly use equipment required when carrying out beverage service on an aircraft

Evidence Required

The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria required knowledge and skills the range statement and the assessment guidelines for this Training Package

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

The evidence required to demonstrate competency in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria of this unit and include demonstration of applying

the underpinning knowledge and skills

relevant legislation and workplace procedures

other relevant aspects of the range statement

Context of and specific resources for assessment

Performance is demonstrated consistently over a period of time and in a suitable range of contexts

Resources for assessment include

a range of relevant exercises case studies andor other simulated practical and knowledge assessment andor

access to an appropriate range of relevant operational situations in the workplace

In both real and simulated environments access is required to

relevant and appropriate materials and equipment and

applicable documentation including workplace procedures regulations codes of practice and operation manuals

Method of assessment

Assessment of this unit must be undertaken by a registered training organisation

As a minimum assessment of knowledge must be conducted through appropriate writtenoral tests

Practical assessment must occur

through activities in an appropriately simulated environment at the registered training organisation andor

in an appropriate range of situations in the workplace


Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance.

Beverage service may be provided:

on any passenger-carrying aircraft type in commercial service

during short and/or long haul services

in any category of service, including economy, business and first class

in any allowable operating and weather conditions

in accordance with regulatory and operational requirements, including OH&S regulations

Performance may be demonstrated:

in an approved cabin service simulator

in a suitably simulated work environment

on a passenger-carrying aircraft

Advice provided to passengers on beverages may include:

types of alcoholic beverages

service of alcoholic beverages

restrictions on use of alcoholic beverages at the appropriate time in a polite manner

assistance to passengers to drink within appropriate limits by providing them with a range of options including the following:

low alcohol and non-alcoholic drinks

mineral water

pure water

coffee

nibbles/snacks

Legal requirements relating to liquor service may include but are not restricted to:

the prohibited sale of alcohol to minors

identification of, and refusal to serve, persons who present indications of being intoxicated

advice to passengers on strengths of alcoholic beverages

Methods of monitoring the level of intoxication of passengers may include:

observations in changes of behaviour

monitoring noise levels

monitoring drink orders

Persons consulted concerning beverage service may include:

passengers

other cabin crew and flight crew members

ground staff

catering staff

aircraft resourcing staff

Dependent on the type of organisation concerned and the local terminology used, workplace procedures may be referred to as:

company procedures

enterprise procedures

organisational procedures

established procedures

standard operating procedures

Information/documents may include:

relevant regulatory requirements pertaining to the serving of alcoholic and non-alcoholic beverages on aircraft, including OH&S regulations

airline procedures and instructions and job specification

airline beverage service procedures

beverage service checklist

relevant customs regulations

induction and training materials

conditions of service, legislation and industrial agreements including workplace agreements and awards

Applicable regulations and legislation may include:

relevant regulatory requirements pertaining to the serving of alcoholic and non-alcoholic beverages on aircraft

relevant OH&S legislation

environmental protection legislation

relevant food handling and hygiene legislation

equal opportunity and anti-discrimination legislation

relevant customs and quarantine regulations

relevant Australian Standards

industrial relations and workplace compensation legislation