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

SITHFAB003 Mapping and Delivery Guide
Operate a bar

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHFAB003 - Operate a bar
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units.The unit applies to any hospitality organisation that operates a bar, including hotels, restaurants, clubs, cafes, and wineries.The unit applies to bar attendants who operate with some level of independence and under limited supervision.The sale and service of alcohol is subject to the provisions of liquor legislation law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Skills must be demonstrated in an operational commercial bar. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

fixtures and large equipment:

bar service area

cashiering facilities:

electric cash register

credit card

EFTPOS facilities

coffee and tea making equipment

glass washer

ice:

crusher

maker

shaver

grinder

post-mix dispensing system

refrigerator

reticulated beer dispensing system

storage area for glassware and drinks

water supply

small equipment:

bar towels

blenders

coasters

coffee and tea service-ware

cutting boards

garnish containers

ice buckets

jugs

juicers

napkins

powder shakers

pourers:

speed

optic

inverted optic

nip measures

utensils:

small knives

tongs

spoons:

bar spoons

teaspoons

range of glassware:

highball glasses

liqueur and liqueur coffee glasses

old fashioned glasses

beer glasses

red wine, white wine, champagne flute, brandy, sherry and port glasses

water glasses

service trays and liners

straws, swizzle sticks and toothpicks

waiter’s friend

stock:

edible and non-edible garnishes and accompaniments

ice

wide commercial range of:

bottled mixers

bottled and canned beers

liqueurs

wines

basic spirits

wide commercial range of non-alcoholic beverages:

tea

coffee

carbonated drinks

juices

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning bar areas and equipment

dishwashers

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

cleaning schedules

bar menus

cocktail menus

standard recipes, preparation methods and presentation standards for cocktails

wine lists

price lists

retail promotional materials

safety data sheets (SDS) for cleaning agents and chemicals or plain English workplace documents or diagrams that interpret the content of SDS

industry-realistic ratio of bar staff to customers; these can be:

customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
Prerequisites/co-requisites
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 standards, organisational procedures and style of bar service.
  • Check and restock bar products and materials and complete documentation.
  • Store all items in correct place and at correct temperature.
  • Complete mise en place requirements for decorations, coasters and edible and non-edible garnishes in line with organisational standards.
       
Element: Take drink orders.
  • Take orders, note or memorise them correctly.
  • Check and identify specific customer preferences.
  • Make recommendations and suggestions to assist customers with drink selection and promote or upsell products.
  • Receive and process customer payments.
       
Element: Prepare and serve drinks.
  • Prepare alcoholic and non-alcoholic beverages according to standards, legal requirements and organisational procedures, using the correct equipment, ingredients and standard measures.
  • Serve drinks using appropriate glassware and garnishes.
  • Minimise wastage and spillage when preparing drinks.
  • Check beverage quality during service and take corrective action when required.
  • Where appropriate, report beverage quality issues promptly to the appropriate person.
  • Provide tray service where appropriate, according to organisational procedures.
  • Attend to spillages and breakages promptly and safely.
       
Element: Close down bar operations.
  • Shut down equipment according to organisational safety procedures and manufacturer instructions.
  • Clear, clean or dismantle bar areas according to organisational procedures.
  • Store leftover garnishes at the correct temperature and according to food safety requirements.
  • Check and reorder stock according to organisational procedures.
  • Set up bar correctly for next service, ensuring equipment, stock and glasses are in the correct place.
  • Conduct a handover to incoming bar staff and share relevant information where appropriate.
       
Element: Work safely and reduce negative environmental impacts.
  • Use safe work practices of specific relevance to bar operations.
  • 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 and 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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare bar for service.

1.1.Set up bar display and work area according to regulatory standards, organisational procedures and style of bar service.

1.2.Check and restock bar products and materials and complete documentation.

1.3.Store all items in correct place and at correct temperature.

1.4.Complete mise en place requirements for decorations, coasters and edible and non-edible garnishes in line with organisational standards.

2. Take drink orders.

2.1.Take orders, note or memorise them correctly.

2.2.Check and identify specific customer preferences.

2.3.Make recommendations and suggestions to assist customers with drink selection and promote or upsell products.

2.4.Receive and process customer payments.

3. Prepare and serve drinks.

3.1.Prepare alcoholic and non-alcoholic beverages according to standards, legal requirements and organisational procedures, using the correct equipment, ingredients and standard measures.

3.2.Serve drinks using appropriate glassware and garnishes.

3.3.Minimise wastage and spillage when preparing drinks.

3.4.Check beverage quality during service and take corrective action when required.

3.5.Where appropriate, report beverage quality issues promptly to the appropriate person.

3.6.Provide tray service where appropriate, according to organisational procedures.

3.7.Attend to spillages and breakages promptly and safely.

4. Close down bar operations.

4.1.Shut down equipment according to organisational safety procedures and manufacturer instructions.

4.2.Clear, clean or dismantle bar areas according to organisational procedures.

4.3.Store leftover garnishes at the correct temperature and according to food safety requirements.

4.4.Check and reorder stock according to organisational procedures.

4.5.Set up bar correctly for next service, ensuring equipment, stock and glasses are in the correct place.

4.6.Conduct a handover to incoming bar staff and share relevant information where appropriate.

5. Work safely and reduce negative environmental impacts.

5.1.Use safe work practices of specific relevance to bar operations.

5.2.Use energy, water and other resources efficiently when operating and cleaning the bar to reduce negative environmental impacts.

5.3.Recycle any glass and plastic bottles and containers.

5.4.Safely dispose of all waste and hazardous substances to minimise negative environmental impacts.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

safely and efficiently set up, operate and close down a bar over at least three different service periods, including at least one peak service period

prepare alcoholic and non-alcoholic beverages that meet customer requests within required timeframe during the above service periods

use the correct equipment, ingredients and standard measures to prepare the above alcoholic and non-alcoholic beverages

interact with a diverse range of customers during the above service periods, determining their preferences and offering suitable products in a clear and professional manner.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

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

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

organisational procedures for operating the bar:

display 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

items requirements for set-up of bar:

a variety of mixed drinks

beers

edible and non-edible garnishes and accompaniments

fortified drinks

manual and electronic cash registers

credit and electronic funds transfer at point of sale (EFTPOS) equipment

non-alcoholic beverages

spirits

wines

major types of beverages, their characteristics, preparation and service:

mixed drinks

basic and popular cocktails

beers

fortified drinks

non-alcoholic beverages

spirits

wines

requirements and procedures for different types of bar service:

cash drinks

dry till

inclusive packages

open bar

pre-set drinks

set limits

available options to meet specific customer preferences relating to:

brand

garnishes

glassware

ice

mixers

strength

temperature

operational features, safety and hygiene issues for the following bar equipment:

dispensing systems

glass-washers

ice machines

refrigeration

organisational procedures for noting relevant information during handover duties on completion of shift:

current customer information:

drink preferences

problems arising with customers during the shift

issues relating to beverage quality

stock requirements

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

overview knowledge of AS5034 Installation and use of inert gases for beverage dispensing

access to restricted areas containing inert gas equipment

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

safe manual handling techniques

environmentally sound methods to use cleaning agents and equipment, water and energy when operating a bar, the impact of these on the environment, and minimal impact practices to reduce their use

correct and environmentally sound disposal methods for bar waste:

hazardous substances

recyclable glass

plastic bottles and containers.

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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare bar for service.

1.1.Set up bar display and work area according to regulatory standards, organisational procedures and style of bar service.

1.2.Check and restock bar products and materials and complete documentation.

1.3.Store all items in correct place and at correct temperature.

1.4.Complete mise en place requirements for decorations, coasters and edible and non-edible garnishes in line with organisational standards.

2. Take drink orders.

2.1.Take orders, note or memorise them correctly.

2.2.Check and identify specific customer preferences.

2.3.Make recommendations and suggestions to assist customers with drink selection and promote or upsell products.

2.4.Receive and process customer payments.

3. Prepare and serve drinks.

3.1.Prepare alcoholic and non-alcoholic beverages according to standards, legal requirements and organisational procedures, using the correct equipment, ingredients and standard measures.

3.2.Serve drinks using appropriate glassware and garnishes.

3.3.Minimise wastage and spillage when preparing drinks.

3.4.Check beverage quality during service and take corrective action when required.

3.5.Where appropriate, report beverage quality issues promptly to the appropriate person.

3.6.Provide tray service where appropriate, according to organisational procedures.

3.7.Attend to spillages and breakages promptly and safely.

4. Close down bar operations.

4.1.Shut down equipment according to organisational safety procedures and manufacturer instructions.

4.2.Clear, clean or dismantle bar areas according to organisational procedures.

4.3.Store leftover garnishes at the correct temperature and according to food safety requirements.

4.4.Check and reorder stock according to organisational procedures.

4.5.Set up bar correctly for next service, ensuring equipment, stock and glasses are in the correct place.

4.6.Conduct a handover to incoming bar staff and share relevant information where appropriate.

5. Work safely and reduce negative environmental impacts.

5.1.Use safe work practices of specific relevance to bar operations.

5.2.Use energy, water and other resources efficiently when operating and cleaning the bar to reduce negative environmental impacts.

5.3.Recycle any glass and plastic bottles and containers.

5.4.Safely dispose of all waste and hazardous substances to minimise negative environmental impacts.

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 standards, organisational procedures and style of bar service. 
Check and restock bar products and materials and complete documentation. 
Store all items in correct place and at correct temperature. 
Complete mise en place requirements for decorations, coasters and edible and non-edible garnishes in line with organisational standards. 
Take orders, note or memorise them correctly. 
Check and identify specific customer preferences. 
Make recommendations and suggestions to assist customers with drink selection and promote or upsell products. 
Receive and process customer payments. 
Prepare alcoholic and non-alcoholic beverages according to standards, legal requirements and organisational procedures, using the correct equipment, ingredients and standard measures. 
Serve drinks using appropriate glassware and garnishes. 
Minimise wastage and spillage when preparing drinks. 
Check beverage quality during service and take corrective action when required. 
Where appropriate, report beverage quality issues promptly to the appropriate person. 
Provide tray service where appropriate, according to organisational procedures. 
Attend to spillages and breakages promptly and safely. 
Shut down equipment according to organisational safety procedures and manufacturer instructions. 
Clear, clean or dismantle bar areas according to organisational procedures. 
Store leftover garnishes at the correct temperature and according to food safety requirements. 
Check and reorder stock according to organisational procedures. 
Set up bar correctly for next service, ensuring equipment, stock and glasses are in the correct place. 
Conduct a handover to incoming bar staff and share relevant information where appropriate. 
Use safe work practices of specific relevance to bar operations. 
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 and hazardous substances to minimise negative environmental impacts. 

Forms

Assessment Cover Sheet

SITHFAB003 - 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

SITHFAB003 - 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: