Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHFAB007 Mapping and Delivery Guide
Serve food and beverage
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHFAB007 - Serve food and beverage |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to serve food and beverages to customers in a casual dining setting. It covers the fundamental technical skills required to prepare the outlet for the service period, interact with customers to take orders, serve and clear food and beverage, and complete end of service tasks. Higher order service techniques required by senior food and beverage attendants are covered by the unit SITHFAB014 Provide table service of food and beverage.This unit applies to hospitality organisations that operate food and beverage outlets, including hotels, clubs, cafes, and coffee shops.Beverages may include alcohol but it is not a requirement of this unit, as many casual dining settings do not serve alcohol.The unit applies to operational food and beverage attendants who work with very little independence and under close supervision.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. Skills must be demonstrated in an operational food and beverage outlet. This can be: an industry workplace a simulated industry environment. Assessment must ensure access to: fixtures and large equipment: sideboards or crockery and cutlery storage area coffee and tea making equipment ordering system espresso machine minimum of 15 chairs minimum of five tables point of sale system: credit card facilities EFTPOS facilities restaurant service desk small equipment: containers for condiments and accompaniments crockery cruets and pepper mills cutlery docket books food service-ware glassware for alcoholic and non-alcoholic beverages linen/table dressing milk and sugar containers service trays, platters and doilies service utensils tea and coffee pots tea and coffee service-ware water jugs stock: freshly prepared meals to be served wide commercial range of beverages cleaning materials and equipment: brooms, brushes and dustpans cleaning cloths organisational specifications: equipment manufacturer instructions commercial food and beverage menus currently used by the hospitality industry promotional materials specific equipment for the service of alcoholic beverages if these are present: ice buckets and wine stands service cloths for wine service waiter’s cloths waiter’s friend waiter’s station wine baskets wine lists kitchen staff with whom the individual can interact industry-realistic ratio of service 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. |
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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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Prepare for food and beverage service. |
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Element: Welcome and advise customers. |
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Element: Take and process orders. |
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Element: Serve food and drinks. |
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Element: Clear food and drinks. |
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Element: Complete end of shift duties. |
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