Operate a bar

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 SITHFAB003, 'Operate a bar'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
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



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.