Formats and tools
- Unit Description
- Reconstruct the unit from the xml and display it as an HTML page.
- Assessment Tool
- an assessor resource that builds a framework for writing an assessment tool
- Assessment Template
- generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
- Assessment Matrix
- a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
- Wiki Markup
- mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
- Evidence Guide
- create an evidence guide for workplace assessment and RPL applicants
- Competency Mapping Template
- Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
- Observation Checklist
- create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)
- Self Assessment Survey
- A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
- Moodle Outcomes
- Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
- Registered Training Organisations
- Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SITHFAB002C, 'Operate a bar'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Operate a bar' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA | ||
1 | Prepare bar for service. | 1.1 | Set up bar display and work area according to regulatory and enterprise requirements and style of bar service. |
1.2 | Check and restock bar products and materials where necessary, completing any required documentation. | ||
1.3 | Store all items in correct place and at correct temperature. | ||
1.4 | Prepare a suitable range of decorations, coasters and edible and non-edible garnishes and stock, according to enterprise requirements. | ||
2 | Take drink orders. | 2.1 | Take orders and either note or memorise them correctly. |
2.2 | Check products and brand preferences with the customer in a courteous manner. | ||
2.3 | Make recommendations and suggestions to customers to assist them with drink selection, and promote or up-sell products as appropriate. | ||
2.4 | Identify any specific customer preferences. | ||
2.5 | Receive and process customer payments. | ||
3 | Prepare and serve drinks. | 3.1 | Serve drinks promptly and courteously according to customer preferences, using required glassware and garnishes. |
3.2 | Prepare drinks according to legal and enterprise standards, using the correct equipment, ingredients and standard measures. | ||
3.3 | Prepare non-alcoholic beverages and serve according to customer preference. | ||
3.4 | Minimise wastage and spillage. | ||
3.5 | Check beverage quality during service and take corrective action when required. | ||
3.6 | Report beverage quality issues promptly to the appropriate person. | ||
3.7 | Provide tray service where appropriate, according to enterprise procedures. | ||
3.8 | Attend to any mishaps promptly and safely. | ||
4 | Close down bar operations. | 4.1 | When appropriate, shut down equipment according to enterprise safety procedures and manufacturer instructions. |
4.2 | Clear, clean or dismantle bar areas according to enterprise procedures. | ||
4.3 | Store any suitable leftover garnishes hygienically and at the correct temperature. | ||
4.3 | Check and reorder stock according to enterprise procedures. | ||
4.5 | Set up bar correctly for next service, ensuring equipment, stock and glasses are in the correct place. | ||
4.6 | Where appropriate, conduct a handover to incoming bar staff and share relevantinformation. | ||
5 | Reduce negative environmental impacts. | 5.1 | Use energy, water and other resources efficiently when operating and cleaning the bar to reduce negative environmental impacts. |
5.2 | Recycle any glass and plastic bottles and containers. | ||
5.3 | Safely dispose of all waste, especially hazardous substances, to minimise negative environmental impacts. | ||