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Evidence Guide: SITHFAB003 - Operate a bar

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHFAB003 - Operate a bar

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare bar for service.

  1. Set up bar display and work area according to regulatory standards, organisational procedures and style of bar service.
  2. Check and restock bar products and materials and complete documentation.
  3. Store all items in correct place and at correct temperature.
  4. Complete mise en place requirements for decorations, coasters and edible and non-edible garnishes in line with organisational standards.
Set up bar display and work area according to regulatory standards, organisational procedures and style of bar service.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and restock bar products and materials and complete documentation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store all items in correct place and at correct temperature.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take drink orders.

  1. Take orders, note or memorise them correctly.
  2. Check and identify specific customer preferences.
  3. Make recommendations and suggestions to assist customers with drink selection and promote or upsell products.
  4. Receive and process customer payments.
Take orders, note or memorise them correctly.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and identify specific customer preferences.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Receive and process customer payments.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and serve drinks.

  1. Prepare alcoholic and non-alcoholic beverages according to standards, legal requirements and organisational procedures, using the correct equipment, ingredients and standard measures.
  2. Serve drinks using appropriate glassware and garnishes.
  3. Minimise wastage and spillage when preparing drinks.
  4. Check beverage quality during service and take corrective action when required.
  5. Where appropriate, report beverage quality issues promptly to the appropriate person.
  6. Provide tray service where appropriate, according to organisational procedures.
  7. Attend to spillages and breakages promptly and safely.
Prepare alcoholic and non-alcoholic beverages according to standards, legal requirements and organisational procedures, using the correct equipment, ingredients and standard measures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Serve drinks using appropriate glassware and garnishes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise wastage and spillage when preparing drinks.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide tray service where appropriate, according to organisational procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Attend to spillages and breakages promptly and safely.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Close down bar operations.

  1. Shut down equipment according to organisational safety procedures and manufacturer instructions.
  2. Clear, clean or dismantle bar areas according to organisational procedures.
  3. Store leftover garnishes at the correct temperature and according to food safety requirements.
  4. Check and reorder stock according to organisational procedures.
  5. Set up bar correctly for next service, ensuring equipment, stock and glasses are in the correct place.
  6. Conduct a handover to incoming bar staff and share relevant information where appropriate.
Shut down equipment according to organisational safety procedures and manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and reorder stock according to organisational procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work safely and reduce negative environmental impacts.

  1. Use safe work practices of specific relevance to bar operations.
  2. Use energy, water and other resources efficiently when operating and cleaning the bar to reduce negative environmental impacts.
  3. Recycle any glass and plastic bottles and containers.
  4. Safely dispose of all waste and hazardous substances to minimise negative environmental impacts.
Use safe work practices of specific relevance to bar operations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recycle any glass and plastic bottles and containers.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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.