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

preparation and serving techniques for a basic range of drinks including tea and coffee

problemsolving skills to deal with beer quality problems

communication skills to liaise with customers and other team members clarify requirements provide information and listen to and interpret information and nonverbal communication

numeracy skills to calculate costs change and ratios and quantities for recipes

literacy skills to read current industry literature such as magazines legislation and promotional materials

The following knowledge must be assessed as part of this unit

requirements of the relevant state or territory Liquor Act in relation to service of alcohol please note that this should be covered by completion of SITHFABA Provide responsible service of alcohol

requirements of the relevant state or territory Liquor Act in relation to service of alcohol (please note that this should be covered by completion of SITHFAB009A Provide responsible service of alcohol)

hygiene issues of specific relevance to beverage service safe work practices deleted as now covered in more detail below

safety issues and safe work practices of specific relevance to bar operations including

overview knowledge of the Australian Standards that apply to safe bar operations eg AS

specific dangers of inert gases used in beer and post mix systems how they apply in different hospitality environments and the measures required to ensure worker and patron safety

issues and requirements around the types of chemicals used in bar operations

requirements around appropriate signage for areas where gases and chemicals are used

scope of responsibilities of different workers and contractors in relation to bar equipment

different types of bars and bar service including those relevant to events and functions

major types of beverages and their characteristics including beers spirits mixed drinks soft drinks wines and fortified drinks and an overview of commonly requested cocktails

operational features of typical bar equipment including dispensing systems ice machines refrigeration and glasswashers to include safety and hygiene issues

waste minimisation techniques

the environmental impacts of operating a bar and cleaning 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 recyclable glass and plastic bottles and containers

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 bar operations

knowledge of correct and environmentally sound disposal methods for waste and in particular for hazardous substances

use of accurate measures and appropriate glassware for drinks

ability to prepare a range of standard drinks both alcoholic and nonalcoholic

ability to set up and operate a bar according to established procedures and systems under normal operating conditions and workplace time constraints

Context of and specific resources for assessment

Assessment must ensure

access to a fully equipped bar including industrycurrent equipment and actual products and ingredients as defined in the Assessment Guidelines

industryrealistic conditions such as typical bar staff to customer ratios

interaction with others to demonstrate appropriate customer service skills

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 operating the bar under normal operating conditions

written or oral questions to test knowledge of drink recipes 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

SITHFABA Prepare and serve cocktails

SITHFAB015A Prepare and serve cocktails

SITXFINA Process financial transactions

SITXFIN001A Process financial transactions.

Set-up may include requirements and procedures for:

Bar service must include the preparation and service of a range of drinks, including:

Bar products and materials include:

Specific customer preferences may relate to:

Equipment includes:

Non-alcoholic beverages include:

Mishaps include:

Relevant information includes: