Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHFAB002C Mapping and Delivery Guide
Operate a bar

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency SITHFAB002C - Operate a bar
Description This unit describes the performance outcomes, skills and knowledge required to carry out bar operations in a range of hospitality enterprises. The unit involves the service of a range of alcoholic and non-alcoholic beverages commonly found in a bar. It does not include the making of espresso coffee which is found SITHFAB012B Prepare and serve espresso coffee. Customer service and selling skills are found in other units.Some States and Territories will have legislative requirements in relation to service of alcohol.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit reflects the role of a bar attendant and applies to bar operations in all hospitality sectors, including all types of bars.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites SITXOHS002A Follow workplace hygiene proceduresSITHFAB001C Clean and tidy bar areasSITHFAB009A Provide responsible service of alcoholSITXFIN001A Process financial transactions
Competency Field Food and Beverage
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities
Slides
PPT
Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Prepare bar for service.
  • Set up bar display and work area according to regulatory and enterprise requirements and style of bar service.
  • Check and restock bar products and materials where necessary, completing any required documentation.
  • Store all items in correct place and at correct temperature.
  • Prepare a suitable range of decorations, coasters and edible and non-edible garnishes and stock, according to enterprise requirements.
       
Element: Take drink orders.
  • Take orders and either note or memorise them correctly.
  • Check products and brand preferences with the customer in a courteous manner.
  • Make recommendations and suggestions to customers to assist them with drink selection, and promote or up-sell products as appropriate.
  • Identify any specific customer preferences.
  • Receive and process customer payments.
       
Element: Prepare and serve drinks.
  • Serve drinks promptly and courteously according to customer preferences, using required glassware and garnishes.
  • Prepare drinks according to legal and enterprise standards, using the correct equipment, ingredients and standard measures.
  • Prepare non-alcoholic beverages and serve according to customer preference.
  • Minimise wastage and spillage.
  • Check beverage quality during service and take corrective action when required.
  • Report beverage quality issues promptly to the appropriate person.
  • Provide tray service where appropriate, according to enterprise procedures.
  • Attend to any mishaps promptly and safely.
       
Element: Close down bar operations.
  • When appropriate, shut down equipment according to enterprise safety procedures and manufacturer instructions.
  • Clear, clean or dismantle bar areas according to enterprise procedures.
  • Store any suitable leftover garnishes hygienically and at the correct temperature.
  • Check and reorder stock according to enterprise procedures.
  • Set up bar correctly for next service, ensuring equipment, stock and glasses are in the correct place.
  • Where appropriate, conduct a handover to incoming bar staff and share relevantinformation.
       
Element: Reduce negative environmental impacts.
  • Use energy, water and other resources efficiently when operating and cleaning the bar to reduce negative environmental impacts.
  • Recycle any glass and plastic bottles and containers.
  • Safely dispose of all waste, especially hazardous substances, to minimise negative environmental impacts.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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 in this unit

Evidence of the following is essential:

ability to organise efficient, resource effective and safe bar operations

knowledge of correct and environmentally sound disposal methods for waste and in particular for hazardous substances

use of accurate measures and appropriate glassware for drinks

ability to prepare a range of standard drinks, both alcoholic and non-alcoholic

ability to set up and operate a bar according to established procedures and systems under normal operating conditions and workplace time constraints.

Context of and specific resources for assessment

Assessment must ensure:

access to a fully equipped bar, including industry-current equipment and actual products and ingredients, as defined in the Assessment Guidelines

industry-realistic conditions, such as typical bar staff to customer ratios

interaction with others to demonstrate appropriate customer service skills.

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 operating the bar under normal operating conditions

written or oral questions to test knowledge of drink recipes, relevant legislation and OHS issues

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITHFAB015A Prepare and serve cocktails

SITXFIN001A Process financial transactions.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

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 and serving techniques for a basic range of drinks, including tea and coffee

problem-solving skills to deal with beer quality problems

communication skills to liaise with customers and other team members, clarify requirements, provide information and listen to and interpret information and non-verbal communication

numeracy skills to calculate costs, change and ratios and quantities for recipes

literacy skills to read current industry literature, such as magazines, legislation and promotional materials.

The following knowledge must be assessed as part of this unit:

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)

hygiene issues of specific relevance to beverage service (safe work practices deleted as now covered in more detail below)

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

overview knowledge of the Australian Standards that apply to safe bar operations (eg AS5034-2005)

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 patron safety

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

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

scope of responsibilities of different workers and contractors in relation to bar equipment

different types of bars and bar service, including those relevant to events and functions

major types of beverages and their characteristics, including beers, spirits, mixed drinks, soft drinks, wines and fortified drinks and an overview of commonly requested cocktails.

operational features of typical bar equipment, including dispensing systems, ice machines, refrigeration and glass-washers (to include safety and hygiene issues)

waste minimisation techniques

the environmental impacts of operating a bar and cleaning equipment and minimal impact practices to reduce these especially those that relate to resource, water and energy use

correct and environmentally sound disposal methods for bar waste including hazardous substances recyclable glass and plastic bottles and containers.

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.

Set-up may include requirements and procedures for:

dry till

inclusive packages

cash drinks

set limits

pre-set drinks

open bar.

Bar service must include the preparation and service of a range of drinks, including:

a variety of mixed drinks and basic cocktails

beers

spirits

wines

non-alcoholic beverages

fortified drinks.

Bar products and materials include:

different types of alcoholic and non-alcoholic beverages

edible and non-edible garnishes

accompaniments

serviettes

coasters

bar towels

display items, including brochures, bar menus, price lists and other promotional materials.

Specific customer preferences may relate to:

ice

garnishes

glassware

mixers

temperature

strength.

Equipment includes:

blenders, vitamisers, juicers and shakers

coffee-making equipment

cleaning equipment

refrigeration equipment

utensils

glass-washers

beer reticulation equipment

electronic spirit measures

post-mix systems

ice machines

manual and electronic cash registers, credit and electronic funds transfer at point of sale (EFTPOS) equipment.

Non-alcoholic beverages include:

tea

coffee

carbonated drinks

juices

frappes and 'mocktails' (non-alcoholic cocktails).

Mishaps include:

spillages

breakages.

Relevant information includes:

current customer information, such as preferences or problems

issues relating to beverage quality

stock requirements.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Set up bar display and work area according to regulatory and enterprise requirements and style of bar service. 
Check and restock bar products and materials where necessary, completing any required documentation. 
Store all items in correct place and at correct temperature. 
Prepare a suitable range of decorations, coasters and edible and non-edible garnishes and stock, according to enterprise requirements. 
Take orders and either note or memorise them correctly. 
Check products and brand preferences with the customer in a courteous manner. 
Make recommendations and suggestions to customers to assist them with drink selection, and promote or up-sell products as appropriate. 
Identify any specific customer preferences. 
Receive and process customer payments. 
Serve drinks promptly and courteously according to customer preferences, using required glassware and garnishes. 
Prepare drinks according to legal and enterprise standards, using the correct equipment, ingredients and standard measures. 
Prepare non-alcoholic beverages and serve according to customer preference. 
Minimise wastage and spillage. 
Check beverage quality during service and take corrective action when required. 
Report beverage quality issues promptly to the appropriate person. 
Provide tray service where appropriate, according to enterprise procedures. 
Attend to any mishaps promptly and safely. 
When appropriate, shut down equipment according to enterprise safety procedures and manufacturer instructions. 
Clear, clean or dismantle bar areas according to enterprise procedures. 
Store any suitable leftover garnishes hygienically and at the correct temperature. 
Check and reorder stock according to enterprise procedures. 
Set up bar correctly for next service, ensuring equipment, stock and glasses are in the correct place. 
Where appropriate, conduct a handover to incoming bar staff and share relevantinformation. 
Use energy, water and other resources efficiently when operating and cleaning the bar to reduce negative environmental impacts. 
Recycle any glass and plastic bottles and containers. 
Safely dispose of all waste, especially hazardous substances, to minimise negative environmental impacts. 

Forms

Assessment Cover Sheet

SITHFAB002C - Operate a bar
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

SITHFAB002C - Operate a bar

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: