Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit describes the performance outcomes, skills and knowledge required to carry out bar operations in a range of hospitality enterprises. The unit involves the service of a range of alcoholic and non-alcoholic beverages commonly found in a bar. It does not include the making of espresso coffee which is found SITHFAB012BPrepare and serve espresso coffee. Customer service and selling skills are found in other units. Some States and Territories will have legislative requirements in relation to service of alcohol. |
Application of the Unit
Application of the unit |
This unit reflects the role of a bar attendant and applies to bar operations in all hospitality sectors, including all types of bars. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
SITXOHS002A Follow workplace hygiene procedures SITHFAB001C Clean and tidy bar areas SITHFAB009A Provide responsible service of alcohol SITXFIN001A Process financial transactions |
Employability Skills Information
Employability skills |
This unit contains employability skills. |
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 |
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. |
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1.3 |
Store all items in correct place and at correct temperature. |
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1.4 |
Prepare a suitable range of decorations, coasters and edible and non-edible garnishes and stock, according to enterprise requirements. |
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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. |
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2.3 |
Make recommendations and suggestions to customers to assist them with drink selection, and promote or up-sell products as appropriate. |
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2.4 |
Identify any specific customer preferences . |
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2.5 |
Receive and process customer payments. |
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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. |
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3.3 |
Prepare non -alcoholic beverages and serve according to customer preference. |
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3.4 |
Minimise wastage and spillage. |
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3.5 |
Check beverage quality during service and take corrective action when required. |
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3.6 |
Report beverage quality issues promptly to the appropriate person. |
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3.7 |
Provide tray service where appropriate, according to enterprise procedures. |
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3.8 |
Attend to any mishaps promptly and safely. |
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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. |
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4.3 |
Store any suitable leftover garnishes hygienically and at the correct temperature. |
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4.3 |
Check and reorder stock according to enterprise procedures. |
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4.5 |
Set up bar correctly for next service, ensuring equipment, stock and glasses are in the correct place. |
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4.6 |
Where appropriate, conduct a handover to incoming bar staff and share relevant information . |
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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. |
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5.3 |
Safely dispose of all waste, especially hazardous substances, to minimise negative environmental impacts. |
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 in this unit |
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:
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
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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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Set -up may include requirements and procedures for: |
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Bar service must include the preparation and service of a range of drinks, including: |
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Bar products and materials include: |
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Specific customer preferences may relate to: |
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Equipment includes: |
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Non -alcoholic beverages include: |
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Mishaps include: |
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Relevant information includes: |
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Unit Sector(s)
Sector |
Hospitality - Food and Beverage |
Competency field
Competency field |
Food and Beverage |