Unit of competency details

SITHFAB005A - Provide table service of alcoholic beverages (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 01/Jan/2011

Usage recommendation:
Deleted
The Deleted usage recommendation was implemented on 13 June 2017 to describe training components that have no replacement. Enrolments in training components and statements of attainment or qualifications issued before 13 June 2017 are valid. For any components marked as deleted after 13 June 2017, the applicable transition/teach-out periods apply. For specific questions regarding the enrolment, delivery or issuance of a statement of attainment/qualification, please contact your training regulator.
Mapping:
MappingNotesDate
DeletedDeleted from SIT07 Tourism, Hospitality and Events Training Package17/Jan/2013
Supersedes and is equivalent to THHBFB04B - Provide table service of alcoholic beverages31/Dec/2010

Training packages that include this unit

CodeTitleSort Table listing Training packages that include this unit by the Title columnRelease
SIT07 - Tourism, Hospitality and Events Training PackageTourism, Hospitality and Events Training Package 2.3-3.0 
SIS10 - Sport, Fitness and Recreation Training PackageSport, Fitness and Recreation Training Package 1.2-1.3 
FDF10 - Food ProcessingFood Processing 2.0-4.1 

Qualifications that include this unit

CodeTitleSort Table listing Qualifications that include this unit by the Title columnRelease
SIT60307 - Advanced Diploma of HospitalityAdvanced Diploma of Hospitality 
SIT50307 - Diploma of HospitalityDiploma of Hospitality 
SIT50107 - Diploma of TourismDiploma of Tourism 
SIT40407 - Certificate IV in Hospitality (Commercial Cookery)Certificate IV in Hospitality (Commercial Cookery) 
SIT40307 - Certificate IV in HospitalityCertificate IV in Hospitality 
SIT40107 - Certificate IV in Tourism (Guiding)Certificate IV in Tourism (Guiding) 
SIT31209 - Certificate III in Holiday Parks and ResortsCertificate III in Holiday Parks and Resorts 
SIT31107 - Certificate III in Hospitality (Patisserie)Certificate III in Hospitality (Patisserie) 
SIT31007 - Certificate III in Hospitality (Catering Operations)Certificate III in Hospitality (Catering Operations) 
SIT30707 - Certificate III in HospitalityCertificate III in Hospitality 
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Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 110103 Food And Beverage Service 

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 110103 Food And Beverage Service 25/Nov/2008 
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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 

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.

1.3

Offer advice and recommendations on beverage choices to customers courteously and when appropriate.

1.4

Promote products and drinks to customers according to preferences and enterprise requirements.

1.5

Assist customers in selection of food and wine combinations, when appropriate.

1.6

Take customer orders and verify selection with the customer.

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.

2.3

Select appropriate glassware and other equipment  for beverage service, according to enterprise requirements.

2.4

Prepare glassware  and place according to enterprise and industry standards.

2.5

Load, carry and unload trays where required, safely and avoiding spillage.

2.6

Present beverages selected by customers to verify, where appropriate.

2.7

Open and serve beverages correctly, safely and without spillage.

2.8

Pour beverages as required according to enterprise and industry protocol.

2.9

Verify customer complaints  about quality of beverages and respond according to enterprise procedures.

2.10

Refill glasses where appropriate during service, with minimal disruption to customers.

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:

  • preparation of glassware, including:
  • checking for chips and cracks
  • polishing
  • arranging placement on table
  • placing in storage
  • beverage serving techniques for appropriate range, including:
  • bottled beer
  • bottled wine
  • spirits
  • liqueurs
  • safety work practices and hygiene issues of specific relevance to table service of beverages
  • problem-solving skills to correct a situation where a bottle of wine has not had cork removed correctly
  • communication skills to liaise with customers and other team members, clarify requirements, provide information and listen to and interpret information and non-verbal communication
  • literacy skills to read wine and other beverage labels
  • numeracy skills to calculate customer accounts.

The following knowledge must be assessed as part of this unit:

  • general knowledge of wines in relation to:
  • major Australian and international wine types
  • compatibility of major Australian and international wine styles with different types of food
  • general features of wine from the major Australian wine producing areas
  • major international wines commonly sold in Australia, such as chianti and champagne
  • main grape varieties and wine types, including:
  • red, including cabernet sauvignon, shiraz, pinot noir and merlot
  • white, including semillon, sauvignon blanc, gew├╝rztraminer, riesling and chardonnay
  • blended wines, including cabernet sauvignon, merlot, semillon and sauvignon blanc
  • sparkling wines
  • popular fortified wines, including sherry, port, muscat, vermouth, tokay and marsala
  • dessert wines
  • content of beverage labels, including wine, beer and spirits
  • general knowledge of beers and spirits in relation to:
  • flavour and characteristics
  • differences between Australian and imported products
  • glassware required for different types of beverage
  • flow of service within a food and beverage service environment according to enterprise practices
  • requirements of the relevant state or territory Liquor Act in relation to service of alcohol (Please note that this should be covered by completion of SITHFAB009A Provide responsible service of alcohol).

Evidence Guide

EVIDENCE GUIDE 

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.

Critical aspects for assessment and evidence required to demonstrate competency 

Evidence of the following is essential:

  • ability to serve a range of alcoholic drinks at the table within enterprise acceptable timeframes
  • opening and serving beverages that require the application of different techniques, such as sparkling and still wines
  • provision of professional and courteous advice on beverage selection
  • provision of beverage service during a complete service period.

Context of and specific resources for assessment 

Assessment must ensure:

  • demonstration of skills within a fully equipped operational restaurant or dining area, as defined in the Assessment Guidelines, with access to a bar or service outlet
  • industry-realistic conditions, such as typical customer to beverage attendant ratios.

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:

  • direct observation of the candidate providing table service of a variety of alcoholic beverages
  • written or oral questions to test knowledge of wine styles, wine service techniques and food and beverage combinations
  • review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

  • SITHFAB004A Provide food and beverage service
  • SITHFAB010C Prepare and serve non-alcoholic beverages
  • SITHFAB011A Develop and update food and beverage knowledge
  • SITXFIN001A Process financial transactions.

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 

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.

General information  on alcoholic beverages to be provided to customers includes:

  • suitable drinks before and after a meal
  • suggested basic wine and food combinations
  • typical wines and growing areas
  • grape varieties and characteristics
  • typical beers, place of origin and characteristics
  • characteristics of spirits, liqueurs and aperitifs, and appropriate mixers
  • range of cocktails.

Alcoholic beverages  include:

  • wines - still, sparkling and fortified
  • beers - local, imported, bulk and packaged
  • spirits
  • liqueurs
  • aperitifs
  • cocktails.

Enterprise practices  for storage relate to:

  • refrigeration
  • shelving and cellaring
  • vertical or horizontal storage.

Equipment  for beverage service at the table includes:

  • ice buckets or stands
  • openers and wine knives
  • napkins
  • glassware appropriate to beverage and style
  • wine lists.

Prepare glassware  includes:

  • checking for cracks and chips
  • polishing
  • table placement
  • placing in storage.

Verifying customer complaints  about quality of beverages involves assessing:

  • visual appeal
  • smell
  • taste.

Unit Sector(s)

Sector 

Hospitality

Competency field

Competency field 

Food and Beverage

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