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Elements and Performance Criteria

1. Clean bar and equipment.
   • Clean bar surfaces and equipment according to enterprise standards and hygiene regulations, in consultation with other bar attendants and with minimum disruption to bar operations.
   • Operate equipment according to manufacturer instructions and enterprise procedures.
   • Check condition of utensils and glassware during the cleaning process for dirty or damaged items.
   • Safely dispose of broken and cracked items and other waste according to enterprise procedures and environmental considerations.
2. Clean and maintain public areas.
   • Identify public areas that require cleaning or maintenance promptly and take appropriate action.
   • Clear empty and unwanted glasses on a regular basis with minimum disruption to customers.
   • Clean and prepare tables and public areas hygienically according to enterprise requirements.
   • Interact with customers, where appropriate, to enhance customer service.
   • Contibute to venue profitability by proactively offering information and advice about products and services offered by the venue to ensure maximum take-up.
3. Reduce negative environmental impacts.
   • Use energy, water and other resources efficiently when cleaning the tables and public areas, bar and equipment to reduce negative environmental impacts.
   • Recycle any glass and plastic bottles and containers.
   • Safely dispose of all waste, especially hazardous substances, to minimise negative environmental impacts.

Required Skills

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 operation of bar equipment including glass washer safe and appropriate use of cleaning equipment and chemicals logical and efficient work flow problemsolving skills to deal with minor problems such as spillages and stains communication skills to liaise with other team members clarify requirements provide information and listen to and interpret information and nonverbal communication numeracy skills to calculate quantities for cleaning materials literacy skills to read instructions on equipment and cleaning materials

The following knowledge must be assessed as part of this unit requirements of the relevant state or territory Liquor Act in relation to general licensing requirements and responsibilities of individual staff members requirements of the state or territory Health Act in relation to basic hygiene requirements in bar areas safety issues of particular relevance to bar operations including general awareness of potential dangers associated with inert gases used in beverage dispensing systems and their impact on different workers signage used for areas of restricted access key products and services offered within the venue the environmental impacts of cleaning tables and public areas bar and equipment and minimal impact practices to reduce these especially those that relate to resource water and energy use correct and environmentally sound disposal methods for bar waste including hazardous substances and recyclable glass and plastic bottles and containers

Evidence Required

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 TrainingPackage
Critical aspects for assessment and evidence required to demonstrate competency in this unit	Evidence of the following is essential ability to organise efficient resource effective and safe cleaning of tables and public areas bar and equipment ability to follow enterprise bar cleaning procedures safely and hygienically knowledge of correct and environmentally sound disposal methods for waste and in particular for hazardous substances ability to maintain the cleanliness and tidiness of bar area during normal operating conditions within appropriate timeframes
Context of and specific resources for assessment	Assessment must ensure access to a fully equipped bar including current industry equipment as defined in the Assessment Guidelines access to an appropriate range of cleaning equipment and chemicals industryrealistic conditions such as typical bar staff to customer ratios
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 direct observation of the candidate cleaning and maintaining bar area and public area written or oral questions to test knowledge of hygiene relevant legislation and OHS issues review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate Holistic assessment with other units relevant to the industry sector workplace and job role is recommended for example SITHFABC Operate a bar SITHFAB002C Operate a bar SITHFABA Provide responsible service of alcohol SITHFAB009A Provide responsible service of alcohol.

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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. Bold italicised wording in the performance criteria is detailed below.
Bar surfaces and equipment include:	service counters beer, wine and post-mix service points cash register and related equipment refrigeration equipment ice machines blenders coffee machines utensils glassware food containers for garnishes and chips glass washers.
Public areas may be indoor or outdoor and include:	bar restaurant function gaming.

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