Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit describes the performance outcomes, skills and knowledge required to advise on and serve a range of bottled and pre-poured alcoholic beverages within a hospitality setting. It covers general knowledge of and service of all alcoholic beverages, including wines. The unit is related to SITHFAB011A Develop and update food and beverage knowledge, which also covers general information on beverages. Specialist knowledge and service of wines is found in SITHFAB325A Provide specialised advice on Australian wines and SITHFAB326A Provide specialised advice on imported wines. The essential knowledge base for this unit will vary according to local industry needs, and it is vital that any training take account of these. Some States and Territories will have legislative requirements in relation to service of alcohol. |
Application of the Unit
Application of the unit |
This unit applies to beverage attendants in all establishments where alcoholic beverages are served at the table, such as restaurants, catering venues and hotels. Persons undertaking this function usually work as part of a team and have considerable autonomy with responsibility for their own work outputs. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
This unit must be assessed after the following prerequisite units: SITHFAB009A Provide responsible service of alcohol SITXOHS002A Follow workplace hygiene procedures. |
Employability Skills Information
Employability skills |
The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
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1 |
Advise customers on alcoholic beverages and take orders. |
1.1 |
Provide general information on alcoholic beverages served by the enterprise. |
1.2 |
Offer drinks and wine list to customers, using correct terminology and pronunciation to describe beverages. |
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1.3 |
Offer advice and recommendations on beverage choices to customers courteously and when appropriate. |
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1.4 |
Promote products and drinks to customers according to preferences and enterprise requirements. |
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1.5 |
Assist customers in selection of food and wine combinations, when appropriate. |
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1.6 |
Take customer orders and verify selection with the customer. |
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2 |
Serve alcoholic beverages. |
2.1 |
Store alcoholic beverages appropriately according to enterprise practices . |
2.2 |
Select beverages and check both temperature and presentation of bottle prior to serving. |
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2.3 |
Select appropriate glassware and other equipment for beverage service, according to enterprise requirements. |
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2.4 |
Prepare glassware and place according to enterprise and industry standards. |
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2.5 |
Load, carry and unload trays where required, safely and avoiding spillage. |
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2.6 |
Present beverages selected by customers to verify, where appropriate. |
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2.7 |
Open and serve beverages correctly, safely and without spillage. |
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2.8 |
Pour beverages as required according to enterprise and industry protocol. |
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2.9 |
Verify customer complaints about quality of beverages and respond according to enterprise procedures. |
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2.10 |
Refill glasses where appropriate during service, with minimal disruption to customers. |
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2.11 |
Remove used and unused glassware from tables at the appropriate time and in the correct manner. |
Required Skills and Knowledge
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:
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The following knowledge must be assessed as part of this unit:
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Evidence Guide
EVIDENCE GUIDE |
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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. |
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Critical aspects for assessment and evidence required to demonstrate competency |
Evidence of the following is essential:
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Context of and specific resources for assessment |
Assessment must ensure:
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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:
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Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
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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. |
Range Statement
RANGE STATEMENT |
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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. |
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General information on alcoholic beverages to be provided to customers includes: |
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Alcoholic beverages include: |
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Enterprise practices for storage relate to: |
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Equipment for beverage service at the table includes: |
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Prepare glassware includes: |
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Verifying customer complaints about quality of beverages involves assessing: |
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Unit Sector(s)
Sector |
Hospitality |
Competency field
Competency field |
Food and Beverage |