Modification History
The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.
Version |
Comments |
1.0 |
E Replaces and is equivalent to SITHFAB002C Operate a bar. Re-worked Elements, Performance Criteria, Required Skills and Knowledge to more fully articulate content. Two prerequisite units removed. SITXFSA101 Use hygienic practices for food safety, and SITHFAB201 Provide responsible service of alcohol retained as prerequisites. |
Unit Descriptor
This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units.
Application of the Unit
This unit applies to any hospitality organisation which operates a bar including hotels, restaurants, clubs, cafes, and wineries.
The unit applies to bar attendants who operate with some level of independence and under limited supervision.
Licensing/Regulatory Information
The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB201 Provide responsible service of alcohol.
Pre-Requisites
This unit must be assessed after the following prerequisite units: |
|
SITHFAB201 |
Provide responsible service of alcohol |
SITXFSA101 |
Use hygienic practices for food safety |
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
1. Prepare bar for service. |
1.1 Set up bar display and work area according to regulatory and organisational standards 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 mis en place requirements for decorations, coasters, edible and non-edible garnishes according to 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 legal and organisational standards, using the correct equipment , ingredients and standard measures. 3.2 Serve drinks using required glassware and garnishes. 3.3 Minimise wastage and spillage. 3.4 Check beverage quality during service and take corrective action when required. 3.5 Report beverage quality issues promptly to the appropriate person. 3.6 Provide tray service where appropriate, according to organisational procedures. 3.7 Attend to any mishaps 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. 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 . |
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, especially hazardous substances, to minimise negative environmental impacts. |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
|
Required knowledge |
|
Evidence Guide
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. |
|
Overview of assessment |
|
Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the ability to:
|
Context of and specific resources for assessment |
Assessment must ensure use of:
|
Method of assessment |
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
|
Guidance information for assessment |
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
|
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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
|
Set up may include requirements for: |
|
Bar service may include requirements and procedures for: |
|
Bar products and materials include: |
|
Specific customer preferences may relate to: |
|
Non-alcoholic beverages include: |
|
Equipment includes: |
|
Mishaps include: |
|
Relevant information includes: |
|
Safe work practices of specific relevance to bar operations may relate to: |
|
Unit Sector(s)
Hospitality
Competency Field
Food and Beverage