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Elements and Performance Criteria

  1. Prepare for service.
  2. Welcome customers.
  3. Take and process orders.
  4. Serve and clear food and drinks.
  5. Close down after service.

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

food and beverage service techniques appropriate to the enterprise including plate carrying

safe and hygienic work practices in relation to food and beverage service

problemsolving skills to deal with menu changes lack of availability of items and difficult customer situations

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

technical skills to use enterprise ordering systems and equipment

literacy skills to read menus and orders

numeracy skills to calculate customer accounts

The following knowledge must be assessed as part of this unit

typical work flow structure for food and beverage service appropriate to the enterprise

ordering and service procedures

range and use of standard food and beverage equipment

menus and drink lists appropriate to the enterprise

waste minimisation techniques and environmental considerations in relation to food and beverage service

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 Training Package

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential

demonstrated ability to serve food and beverage according to established systems and procedures

ability to meet greet and interact positively with customers

ability to work with speed and efficiency and within typical workplace time constraints

knowledge of hygiene and OHS requirements and demonstrated safe practices

Context of and specific resources for assessment

Assessment must ensure

access to authentic food and drink items

demonstration of skills within normal operating conditions of a commercial food and beverage operation including industrycurrent equipment as follows

tables and chairs

condiments

counter or waiters station

tea and coffeemaking facilities

selected linen

assorted cutlery

menus and drink lists

crockery including cups plates and jugs

serviettes

glassware

docket books or computerised ordering system

sugar bowls or dispensers

POS system

industryrealistic ratios of staff to customers

time pressures typical of a commercial operation

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 preparing for service providing service to customers and closing down after service

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

written or oral questions to test knowledge of sequence of service typical problems menu items and drink selections

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 Prepare and serve nonalcoholic beverages

SITHFAB010C Prepare and serve non-alcoholic beverages

SITHFABA Develop and update food and beverage knowledge

SITHFAB011A Develop and update food and beverage knowledge

SITXFINA Process financial transactions

SITXFIN001A Process financial transactions.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors How these skills are applied varies between occupations and qualifications due to the different work functions and contexts

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role


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.

Styles of service may include:

counter

bistro

table

à la carte.

Environment may include:

lighting

room temperature

music

decorations and displays

privacy

background noise.

Equipment may include:

glassware

crockery

overlays and napkins

placemats

floral arrangements

cutlery

condiments

tea and coffee-making facilities

menus and wine lists

display materials

computerised ordering systems

point-of-sale (POS) equipment.

Legislative requirements may be related to:

liquor, including responsible service of alcohol

OHS

hygiene

consumer protection and trade practices

duty of care.

Information provided to customers may include:

menu choices, options and availability

information about food and beverages

specials

information about the location or area

location of customer facilities.

Processing accounts will vary according to enterprise procedures and may include:

depositing money in cash register, processing and giving change

processing credit cards or electronic funds transfer at point of sale (EFTPOS)

handing account to another person to process.

Set up for next service may include:

polishing glassware

placing equipment in allocated storage areas

resetting tables

cleaning equipment, such as coffee machines and bains marie

general cleaning of surfaces

restocking.