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Evidence Guide: SITHFAB202 - 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

 

SITHFAB202 - 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 and organisational standards 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 mis en place requirements for decorations, coasters, edible and non-edible garnishes according to organisational standards.
Set up bar display and work area according to regulatory and organisational standards 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 mis en place requirements for decorations, coasters, edible and non-edible garnishes according to 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 legal and organisational standards, using the correct equipment, ingredients and standard measures.
  2. Serve drinks using required glassware and garnishes.
  3. Minimise wastage and spillage.
  4. Check beverage quality during service and take corrective action when required.
  5. Report beverage quality issues promptly to the appropriate person.
  6. Provide tray service where appropriate, according to organisational procedures.
  7. Attend to any mishaps promptly and safely.
Prepare alcoholic and non-alcoholic beverages according to legal and organisational standards, using the correct equipment, ingredients and standard measures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Serve drinks using required glassware and garnishes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise wastage and spillage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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 any mishaps 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.
  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.
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.

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.

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, especially 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, especially hazardous substances, to minimise negative environmental impacts.

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, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

set up, operate and close down a bar for multiple service periods

prepare a diverse range of drinks, both alcoholic and non-alcoholic to meet diverse customer requests

use the correct equipment, ingredients and standard measures to prepare alcoholic and non-alcoholic beverages

work with speed and efficiency to deal with numerous service and operational tasks simultaneously

integrate knowledge of:

different types of bars and bar service

organisational standards for operating the bar

major types of beverages and their characteristics

safety issues and safe work practices of specific relevance to bar operations.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational commercial bar with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this may be a:

real industry workplace

simulated industry environment such as a training bar servicing customers

industryrealistic ratios of bar staff to customers

commercial bar menus, brochures, price lists and promotional materials currently used by the hospitality industry

a wide commercial range of bar stock including wines, beers, spirits, liqueurs and non-alcoholic beverages.

Method 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 individual serving alcoholic and non-alcoholic beverages at a fully equipped commercial bar

evaluation of the taste and visual appeal of beverages produced by the individual

project activities which allow assessment of the individual’s ability to set up and operate a bar for an event, function or meeting to a particular bar service style

written or oral questioning to assess knowledge of:

different types of bars and bar service

organisational standards for operating the bar

major types of beverages and their characteristics

safety issues and safe work practices of specific relevance to bar operations

review of portfolio of evidence and third-party workplace reports of on-the-job performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITHFAB101 Clean and tidy bar areas

SITHFAB303 Prepare and serve cocktails

SITXCCS303 Provide service to customers

SITXFIN201 Process financial transactions

SITXWHS101 Participate in safe work practices.

Required Skills and Knowledge

Required skills

communication skills including active listening and open and closed probe questioning to:

interact with customers in a polite and friendly manner

determine customer preferences and offer suitable products

provide clear and accurate information tailored to the customer

initiative and enterprise skills to promote and upsell products

literacy skills to:

read and comprehend bar menus, brochures, price lists and promotional materials

write basic records of bar restocks and stock orders

numeracy skills to:

calculate ingredient quantities for the preparation of beverages

accurately measure standard drink ingredients

calculate the cost of transactions and provide correct change

planning and organising skills to sequence the preparation of beverage items to efficiently serve customers

problem-solving skills to identify deficiencies in beverage quality, make adjustments to ensure a quality product and make reports to supervisors

self-management skills to manage own speed, timing and productivity

teamwork skills to provide operational and customer information to other bar staff during the service period and at handover

technology skills to use beverage preparation equipment, beer and post mix systems.

Required knowledge

different types of bars and bar service for different industry sectors, including those relevant to events and functions

meaning the role of mise en place for the service of alcoholic beverages

organisational standards for operating the bar:

display of 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

major types of beverages, their characteristics, preparation and service including:

mixed drinks

basic and popular cocktails

beers

fortified drinks

non-alcoholic beverages

spirits

wines

operational features, safety and hygiene issues for bar equipment:

dispensing systems

glass-washers

ice machines

refrigeration

safety issues and safe work practices of specific relevance to bar operations including:

overview knowledge of the Australian Standard AS5034-2005 which applies to safe bar operations

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

the environmental impacts of operating a bar and cleaning equipment and minimal impact practices to reduce these especially those that relate to water and energy use

correct and environmentally sound disposal methods for bar waste including hazardous substances, recyclable glass and plastic bottles and containers.

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Set up may include requirements for:

a variety of mixed drinks and basic cocktails

beers

fortified drinks

manual and electronic cash registers, credit and Electronic Funds Transfer at Point Of Sale (EFTPOS) equipment

non-alcoholic beverages

spirits

wines.

Bar service may include requirements and procedures for:

cash drinks

dry till

inclusive packages

open bar

pre-set drinks

set limits.

Bar products and materials include:

accompaniments

bar towels

coasters

different types of alcoholic and non-alcoholic beverages

display items:

bar menus

brochures

price lists

promotional materials

edible and non-edible garnishes

serviettes.

Specific customer preferences may relate to:

brands

garnishes

glassware

ice

mixers

strength

temperature.

Non-alcoholic beverages include:

carbonated drinks

coffee

frappes and ‘mocktails’ (non-alcoholic cocktails)

juices

tea.

Equipment includes:

bar towels

blenders

coasters

coffee and tea serviceware

coffee and tea making equipment

cleaning equipment

cutting board

garnish containers

glass washer

ice:

buckets

crusher

make

shaver

grinder

jugs

juicers

powder shakers e.g. chocolate, cinnamon

post-mix dispensing system

pourers:

speed

optic

inverted optic

nip measures

utensils including:

small knives

tongs

spoons including bar spoons, teaspoons

range of glassware, including:

highball

liqueur and liqueur coffee

old fashioned

beer

red wine, white wine, champagne flute, brandy, sherry and port

water

refrigerator

reticulated beer dispensing system

spirit measures

service trays and liners

straws, swizzle sticks, coasters, napkins, toothpicks

vitamisers

waiter’s friend.

Mishaps include:

spillages

breakages.

Relevant information includes:

current customer information, such as preferences or problems

issues relating to beverage quality

stock requirements.

Safe work practices of specific relevance to bar operations may relate to:

access to restricted areas containing inert gas equipment

chemicals used in bar operations

handling inert gases used in beer and post mix systems

safe manual handling techniques.