Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHFAB307 Mapping and Delivery Guide
Provide table service of food and beverage
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHFAB307 - Provide table service of food and beverage |
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Description | This unit describes the performance outcomes, skills and knowledge required to provide quality table service of food and beverage in à la carte or fine-dining settings. It covers high order service techniques to prepare the restaurant for the service period, provide food and beverage advice to customers, serve and clear food and beverage and to complete end of service tasks. Fundamental technical skills for food and beverage service are covered by the unit SITHFAB206 Serve food and beverage. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to hospitality organisations where table service of food and beverage is provided, such as restaurants, dining rooms and function venues.It applies to food and beverage attendants who work with some independence and under limited supervision. They may provide operational advice and support to team members. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | This unit must be assessed after the following prerequisite units:SITHFAB201Provide responsible service of alcoholSITXFSA101Use hygienic practices for food safety | ||
Competency Field |
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 restaurant for service. |
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Element: Provide food and beverage advice to customers. |
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Element: Serve and clear meals. |
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Element: Serve and clear alcoholic beverages. |
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Element: Work cooperatively as part of the service team. |
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