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Evidence Guide: SITHFAB005A - Provide table service of alcoholic beverages

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

 

SITHFAB005A - Provide table service of alcoholic beverages

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

Advise customers on alcoholic beverages and take orders.

  1. Provide general information on alcoholic beverages served by the enterprise.
  2. Offer drinks and wine list to customers, using correct terminology and pronunciation to describe beverages.
  3. Offer advice and recommendations on beverage choices to customers courteously and when appropriate.
  4. Promote products and drinks to customers according to preferences and enterprise requirements.
  5. Assist customers in selection of food and wine combinations, when appropriate.
  6. Take customer orders and verify selection with the customer.
Provide general information on alcoholic beverages served by the enterprise.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Offer drinks and wine list to customers, using correct terminology and pronunciation to describe beverages.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Offer advice and recommendations on beverage choices to customers courteously and when appropriate.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promote products and drinks to customers according to preferences and enterprise requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assist customers in selection of food and wine combinations, when appropriate.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take customer orders and verify selection with the customer.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Serve alcoholic beverages.

  1. Store alcoholic beverages appropriately according to enterprise practices.
  2. Select beverages and check both temperature and presentation of bottle prior to serving.
  3. Select appropriate glassware and other equipment for beverage service, according to enterprise requirements.
  4. Prepare glassware and place according to enterprise and industry standards.
  5. Load, carry and unload trays where required, safely and avoiding spillage.
  6. Present beverages selected by customers to verify, where appropriate.
  7. Open and serve beverages correctly, safely and without spillage.
  8. Pour beverages as required according to enterprise and industry protocol.
  9. Verify customer complaints about quality of beverages and respond according to enterprise procedures.
  10. Refill glasses where appropriate during service, with minimal disruption to customers.
  11. Remove used and unused glassware from tables at the appropriate time and in the correct manner.
Store alcoholic beverages appropriately according to enterprise practices.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select beverages and check both temperature and presentation of bottle prior to serving.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select appropriate glassware and other equipment for beverage service, according to enterprise requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare glassware and place according to enterprise and industry standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load, carry and unload trays where required, safely and avoiding spillage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present beverages selected by customers to verify, where appropriate.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Open and serve beverages correctly, safely and without spillage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pour beverages as required according to enterprise and industry protocol.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Verify customer complaints about quality of beverages and respond according to enterprise procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Refill glasses where appropriate during service, with minimal disruption to customers.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove used and unused glassware from tables at the appropriate time and in the correct manner.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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 serve a range of alcoholic drinks at the table within enterprise acceptable timeframes

opening and serving beverages that require the application of different techniques, such as sparkling and still wines

provision of professional and courteous advice on beverage selection

provision of beverage service during a complete service period.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a fully equipped operational restaurant or dining area, as defined in the Assessment Guidelines, with access to a bar or service outlet

industry-realistic conditions, such as typical customer to beverage attendant 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 providing table service of a variety of alcoholic beverages

written or oral questions to test knowledge of wine styles, wine service techniques and food and beverage combinations

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:

SITHFAB004A Provide food and beverage service

SITHFAB010C Prepare and serve non-alcoholic beverages

SITHFAB011A Develop and update food and beverage knowledge

SITXFIN001A Process financial transactions.

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.

Required Skills and Knowledge

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:

preparation of glassware, including:

checking for chips and cracks

polishing

arranging placement on table

placing in storage

beverage serving techniques for appropriate range, including:

bottled beer

bottled wine

spirits

liqueurs

safety work practices and hygiene issues of specific relevance to table service of beverages

problem-solving skills to correct a situation where a bottle of wine has not had cork removed correctly

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

literacy skills to read wine and other beverage labels

numeracy skills to calculate customer accounts.

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

general knowledge of wines in relation to:

major Australian and international wine types

compatibility of major Australian and international wine styles with different types of food

general features of wine from the major Australian wine producing areas

major international wines commonly sold in Australia, such as chianti and champagne

main grape varieties and wine types, including:

red, including cabernet sauvignon, shiraz, pinot noir and merlot

white, including semillon, sauvignon blanc, gewürztraminer, riesling and chardonnay

blended wines, including cabernet sauvignon, merlot, semillon and sauvignon blanc

sparkling wines

popular fortified wines, including sherry, port, muscat, vermouth, tokay and marsala

dessert wines

content of beverage labels, including wine, beer and spirits

general knowledge of beers and spirits in relation to:

flavour and characteristics

differences between Australian and imported products

glassware required for different types of beverage

flow of service within a food and beverage service environment according to enterprise practices

requirements of the relevant state or territory Liquor Act in relation to service of alcohol (Please note that this should be covered by completion of SITHFAB009A Provide responsible service of alcohol).

Range Statement

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.

General information on alcoholic beverages to be provided to customers includes:

suitable drinks before and after a meal

suggested basic wine and food combinations

typical wines and growing areas

grape varieties and characteristics

typical beers, place of origin and characteristics

characteristics of spirits, liqueurs and aperitifs, and appropriate mixers

range of cocktails.

Alcoholic beverages include:

wines - still, sparkling and fortified

beers - local, imported, bulk and packaged

spirits

liqueurs

aperitifs

cocktails.

Enterprise practices for storage relate to:

refrigeration

shelving and cellaring

vertical or horizontal storage.

Equipment for beverage service at the table includes:

ice buckets or stands

openers and wine knives

napkins

glassware appropriate to beverage and style

wine lists.

Prepare glassware includes:

checking for cracks and chips

polishing

table placement

placing in storage.

Verifying customer complaints about quality of beverages involves assessing:

visual appeal

smell

taste.