Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

  1. Prepare restaurant for service.
  2. Provide food and beverage advice to customers.
  3. Serve and clear meals.
  4. Serve and clear alcoholic beverages.
  5. Work cooperatively as part of the service team.

Required Skills

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

critical thinking skills to evaluate the standard of presentation of the dining area against organisational standards

initiative and enterprise skills to promote or upsell products

literacy skills to

read and interpret menu items and specials

record customer orders and write clear and precise notes on special requests

numeracy skills to calculate timing of service across multiple tables

planning and organising skills to monitor flow of service and meal delivery and to serve and clear food at the appropriate time during service

problemsolving skills to identify delays or deficiencies in service or products and address to ensure customer satisfaction

selfmanagement skills to take responsibility for own speed timing and productivity

teamwork skills to work cooperatively as part of the floor team

technology skills to use computerised ordering systems

Required knowledge

work flow structures for service within food and beverage service environments

roles and responsibilities of a range of food and beverage attendants within a restaurant

meaning of mise en place for food and beverage service and mise en place requirements for different service styles and menu options

organisational and traditional standards for table setting of glassware crockery and cutlery

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

napkin folding styles for different restaurant and function settings and occasions

organisational and traditional dining room setups for different types of restaurant and function venues including furniture seating and decoration

organisational and traditional dining room setups for different types of restaurant and function venues, including furniture, seating and decoration

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

comprehensive product knowledge of food and beverage items offered during the service period

features and uses of different types of glassware for different beverages

techniques for

carrying and placing plates containing meals

clearing and carrying multiple used plates and other serviceware

opening and pouring still and sparkling wines and other beverages

features of industry and organisation specific

computerised ordering systems

workflow between kitchen and front of house areas

ordering and service procedures

close down procedures for the dining venue

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

Evidence Required

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

prepare for and provide quality table service of food and beverage for multiple service periods

interact with and positively respond to the diverse demands and requests of multiple customers

provide full explanations and advice on food and beverage menu options

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

work cooperatively as part of the service team to maximise work flow and service efficiency

integrate knowledge of

food and beverage service styles and types of menus

work flow structure for service within food and beverage service environments

comprehensive details of food and beverage menu options for the organisation

Context of and specific resources for assessment

Assessment must ensure use of

an operational restaurant 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 restaurant servicing customers

industryrealistic ratios of service staff to customers

industryrealistic ratios of service staff to customers

kitchen staff with whom the individual can interact

commercial food and beverage menus currently used by the hospitality industry

freshly prepared meals including entrees main courses accompaniments desserts and cheeses

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 preparing the restaurant for service serving food and beverage and completing end of shift duties

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

written or oral questioning to assess knowledge of

food and beverage service styles and types of menus

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

comprehensive details of food and beverage menu options for the organisation

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

review of portfolios 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 Provide advice on Australian wines

SITHFAB Provide advice on imported wines

SITHFAB Provide advice on food and beverage matching

SITXCCS Provide service to customers


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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Organisational information may include:

customer requests and special requirements

job role

menus, wine lists and specials

reservations

staffing availability

station and table allocation

table and seating requirements.

Set upincludes:

checking and preparing equipment and materials for service, including:

bar or cocktail lists

computerised ordering systems

condiments

crockery

cutlery

display and promotional materials

espresso machine

food and beverage menus

glassware

ice buckets

manual and electronic cash registers

point-of-sale equipment and stationery

service utensils

tables and chairs

tea and coffee-making equipment

checking dining environment and customer facilities for cleanliness, and preparing and adjusting as appropriate

checking tables and table settings for stability and customer and service personnel access

setting up furniture according to legislative and organisational requirements, bookings, customer requests, and customer and staff convenience and safety

table dressing, including:

flatware

floral arrangements

glassware

linen presentation, such as tablecloths, overlays and napkins

paper overlays and napkins

placemats

serviceware.

Style of service may include:

à la carte

buffet

dégustation menu

function or event

set menu

silver service

table d’hôte.

Dining environment may include:

background noise

floral and other decorations

lighting

music

privacy

room temperature.

Premeal services may include:

bar service

lounge and waiting areas

valet services, including cloakroom facilities.

Product informationmay include:

beverages:

beer

cocktails

non-alcoholic beverages

spirits

wine

food

location of customer facilities

menu choices, options and availability

recommendations for matching food and beverage

specials.

Ordering system may be:

electronic:

PALM order pad

touch screen

manual

hand written on order pad.

End of shift duties may include:

clearing, cleaning or dismantling work area, furniture and equipment such as coffee machines

disposing of food waste, disposables and recyclables

general cleaning of restaurant and customer facilities

removing used items from service areas and transferring them to the appropriate location for cleaning

setting up for next service, including:

polishing cutlery and glassware

storing serviceware, flatware and glassware in allocated storage areas

resetting and dressing tables

storing and preparing equipment for the next service.

Environmental considerations may include:

correct disposal of food waste, disposables and recyclables such as paper products, bottles, plastics

minimising usage of energy and water

minimising waste.