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

table dressing and setting techniques for different settings styles and occasions including restaurants functions and catering

napkin folding for different settings styles and occasions including restaurants functions and catering

plate clearing and carrying techniques

use of enterprise computerised ordering systems

safe work practices and hygiene issues of specific relevance to food and beverage service

problemsolving skills to deal with under or overbooking situation

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

literacy skills to read menu items and specials and explain them to customers

numeracy skills to calculate and estimate accuracy of customer accounts

The following knowledge must be assessed as part of this unit

ordering and service procedures

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

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

range and use of standard restaurant equipment

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

typical table and room setups for different types of restaurants functions and catering venues including furniture seating and decoration

menus appropriate to the enterprise

legislative and regulatory requirements including OHS food safety and responsible service of alcohol

the 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 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

ability to provide integrated food and beverage service within a restaurant or dining area according to established systems and procedures

ability to deal with typical issues such as workplace time constraints late bookings noshows walkins and menu changes

ability to meet greet and interact positively with customers throughout their dining experience

ability to maintain the cleanliness and tidiness of service areas including dealing with disposables and recyclables

ability to monitor and adjust the service process and work flow to meet customer requirements appropriate timing and enterprise policies and procedures

compliance with regulatory and legislative requirements

demonstrated health and safety practices

Context of and specific resources for assessment

Assessment must ensure

demonstration of skills within a fully equipped operational restaurant or dining area including industrycurrent equipment as defined in the Assessment Guidelines and actual food items and meals

presence of industryrealistic conditions such as commercial ratios of customers to staff

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 the restaurant for service providing service to customers and closing down the restaurant or dining room

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

written or oral questions to test knowledge of sequence of service typical problems menu items and beverage selection

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 Provide table service of alcoholic beverages

SITHFAB005A Provide table service of alcoholic beverages

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

SITHFABA Provide silver service

SITHFAB018A Provide silver service

SITXCOMA Address protocol requirements

SITXCOM006A Address protocol requirements

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

Relevant information may include:

Set up and mise en place includes:

Dining environment may include:

Styles of service may include:

Pre-meal services available to customers may include:

Information provided to customers may include:

Process accounts will vary according to enterprise procedures and includes the following:

Close-down procedures may include:

Environmental considerations may include: