Elements and Performance Criteria

Element

Performance Criteria

1

Clean bar and equipment.

1.1

Clean bar surfaces and equipment according to enterprise standards and hygiene regulations, in consultation with other bar attendants and with minimum disruption to bar operations.

1.2

Operate equipment according to manufacturer instructions and enterprise procedures.

1.3

Check condition of utensils and glassware during the cleaning process for dirty or damaged items.

1.4

Safely dispose of broken and cracked items and other waste according to enterprise procedures and environmental considerations.

2

Clean and maintain public areas.

2.1

Identify public areas that require cleaning or maintenance promptly and take appropriate action.

2.2

Clear empty and unwanted glasses on a regular basis with minimum disruption to customers.

2.3

Clean and prepare tables and public areas hygienically according to enterprise requirements.

2.4

Interact with customers, where appropriate, to enhance customer service.

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:

operation of bar equipment, including glass washer

safe and appropriate use of cleaning equipment and chemicals

other safe work practices and hygiene issues specific to bar operations

logical and efficient work flow

problem-solving skills to deal with minor problems, such as spillages and stains

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

numeracy skills to calculate quantities for cleaning materials

literacy skills to read instructions on equipment and cleaning materials.

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

requirements of the relevant state or territory Liquor Act in relation to general licensing requirements and responsibilities of individual staff members

requirements of the state or territory Health Act in relation to basic hygiene requirements in bar areas.

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

Evidence of the following is essential:

ability to maintain the cleanliness and tidiness of bar area during normal operating conditions within appropriate timeframes

ability to follow enterprise bar cleaning procedures safely and hygienically.

Context of and specific resources for assessment

Assessment must ensure:

access to a fully equipped bar, including current industry equipment, as defined in the Assessment Guidelines

access to an appropriate range of cleaning equipment and chemicals

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

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 cleaning and maintaining bar area and public area

written or oral questions to test knowledge of hygiene, 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:

SITHFAB002A Operate a bar

SITHFAB009A Provide responsible service of alcohol.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

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.

Bar surfaces and equipment include:

service counters

beer, wine and post-mix service points

cash register and related equipment

refrigeration equipment

ice machines

blenders

coffee machines

utensils

glassware

food containers for garnishes and chips

glass-washers.

Public areas may be indoor or outdoor and include:

bar areas

restaurant areas

function areas

gaming areas.