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 of glassware including

checking for chips and cracks

polishing

arranging placement on table

placing in storage

beverage serving techniques for appropriate range including

bottled beer

bottled wine

spirits

liqueurs

safety work practices and hygiene issues of specific relevance to table service of beverages

problemsolving skills to correct a situation where a bottle of wine has not had cork removed correctly

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 wine and other beverage labels

numeracy skills to calculate customer accounts

The following knowledge must be assessed as part of this unit

general knowledge of wines in relation to

major Australian and international wine types

compatibility of major Australian and international wine styles with different types of food

general features of wine from the major Australian wine producing areas

major international wines commonly sold in Australia such as chianti and champagne

main grape varieties and wine types including

red including cabernet sauvignon shiraz pinot noir and merlot

white including semillon sauvignon blanc gewrztraminer riesling and chardonnay

blended wines including cabernet sauvignon merlot semillon and sauvignon blanc

sparkling wines

popular fortified wines including sherry port muscat vermouth tokay and marsala

dessert wines

content of beverage labels including wine beer and spirits

general knowledge of beers and spirits in relation to

flavour and characteristics

differences between Australian and imported products

glassware required for different types of beverage

flow of service within a food and beverage service environment according to enterprise practices

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).

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 serve a range of alcoholic drinks at the table within enterprise acceptable timeframes

opening and serving beverages that require the application of different techniques such as sparkling and still wines

provision of professional and courteous advice on beverage selection

provision of beverage service during a complete service period

Context of and specific resources for assessment

Assessment must ensure

demonstration of skills within a fully equipped operational restaurant or dining area as defined in the Assessment Guidelines with access to a bar or service outlet

industryrealistic conditions such as typical customer to beverage attendant 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 providing table service of a variety of alcoholic beverages

written or oral questions to test knowledge of wine styles wine service techniques and food and beverage combinations

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 food and beverage service

SITHFAB004A Provide food and beverage service

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

General information on alcoholic beverages to be provided to customers includes:

Alcoholic beverages include:

Enterprise practices for storage relate to:

Equipment for beverage service at the table includes:

Prepare glassware includes:

Verifying customer complaints about quality of beverages involves assessing: