Required skills

communication skills including active listening and open and closed probe questioning to

interact with customers in a polite and friendly manner

determine customer preferences and offer suitable products

provide clear and accurate information tailored to the customer

initiative and enterprise skills to promote and upsell products

literacy skills to

read and comprehend bar menus brochures price lists and promotional materials

write basic records of bar restocks and stock orders

numeracy skills to

calculate ingredient quantities for the preparation of beverages

accurately measure standard drink ingredients

calculate the cost of transactions and provide correct change

planning and organising skills to sequence the preparation of beverage items to efficiently serve customers

problemsolving skills to identify deficiencies in beverage quality make adjustments to ensure a quality product and make reports to supervisors

selfmanagement skills to manage own speed timing and productivity

teamwork skills to provide operational and customer information to other bar staff during the service period and at handover

technology skills to use beverage preparation equipment beer and post mix systems

Required knowledge

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

meaning the role of mise en place for the service of alcoholic beverages

organisational standards for operating the bar

display of stock and ancillary bar products

mise en place requirements for bar products

presentation of beverages

procedures for opening and closing the bar

procedures for reordering stock

major types of beverages their characteristics preparation and service including

mixed drinks

basic and popular cocktails

beers

fortified drinks

nonalcoholic beverages

spirits

wines

operational features safety and hygiene issues for bar equipment

dispensing systems

glasswashers

ice machines

refrigeration

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

overview knowledge of the Australian Standard AS which applies to safe bar operations

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 customer safety

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

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

scope of responsibilities of different workers and contractors for bar equipment

the environmental impacts of operating a bar and cleaning equipment and minimal impact practices to reduce these especially those that relate to 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 range statement and the Assessment Guidelines for the Training Package

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to

set up operate and close down a bar for multiple service periods

prepare a diverse range of drinks both alcoholic and nonalcoholic to meet diverse customer requests

use the correct equipment ingredients and standard measures to prepare alcoholic and nonalcoholic beverages

work with speed and efficiency to deal with numerous service and operational tasks simultaneously

integrate knowledge of

different types of bars and bar service

organisational standards for operating the bar

major types of beverages and their characteristics

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

Context of and specific resources for assessment

Assessment must ensure use of

an operational commercial bar with the fixtures large and small equipment and workplace documentation defined in the Assessment Guidelines this may be a

real industry workplace

simulated industry environment such as a training bar servicing customers

industryrealistic ratios of bar staff to customers

industryrealistic ratios of bar staff to customers

commercial bar menus brochures price lists and promotional materials currently used by the hospitality industry

a wide commercial range of bar stock including wines beers spirits liqueurs and nonalcoholic beverages

Method 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 individual serving alcoholic and nonalcoholic beverages at a fully equipped commercial bar

evaluation of the taste and visual appeal of beverages produced by the individual

project activities which allow assessment of the individuals ability to set up and operate a bar for an event function or meeting to a particular bar service style

written or oral questioning to assess knowledge of

different types of bars and bar service

organisational standards for operating the bar

major types of beverages and their characteristics

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

review of portfolio of evidence and thirdparty workplace reports of onthejob performance by the individual

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector workplace and job role for example

SITHFAB Clean and tidy bar areas

SITHFAB Prepare and serve cocktails

SITXCCS Provide service to customers

SITXFIN Process financial transactions

SITXWHS Participate in safe work practices

Set up may include requirements for:

Bar service may include requirements and procedures for:

Bar products and materials include:

Specific customer preferences may relate to:

Non-alcoholic beverages include:

Equipment includes:

Mishaps include:

Relevant information includes:

Safe work practices of specific relevance to bar operations may relate to: