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 SITHFAB003A Serve food and beverage to customers. Title simplified. Re-worked Elements, Performance Criteria, Required Skills and Knowledge to more fully articulate content. |
Unit Descriptor
This unit describes the performance outcomes, skills and knowledge required to serve food and beverage to customers in a casual dining setting. It covers fundamental technical skills required to prepare the outlet for the service period, interact with customers to take orders, serve and clear food and beverage and to complete end of service tasks.
Higher order service techniques, required by senior food and beverage attendants, are covered by the unit SITHFAB307 Provide table service of food and beverage.
Application of the Unit
This unit applies to hospitality organisations which operate food and beverage outlets including hotels, clubs, cafes, and coffee shops.
Beverages may include alcohol but it is not a requirement of this unit, as many casual dining settings do not serve alcohol.
The unit applies to operational food and beverage attendants who work with very little independence and under close supervision.
Licensing/Regulatory Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Pre-Requisites
This unit must be assessed after the following prerequisite unit: |
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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 for food and beverage service. |
1.1 Discuss and clarify table and room set-up, menu and style of service . 1.2 Check furniture and fittings for cleanliness, stability and condition prior to the service period . 1.3 Adjust furniture placement to meet service requirements and allow safe and easy access for service personnel. 1.4 Prepare and adjust the environment to ensure comfort and ambience for customers. 1.5 Check and prepare equipment for service and clean or replace items to meet service standards. 1.6 Prepare and display food and beverage items according to organisational standards. |
2. Welcome and advise customers. |
2.1 Greet customers on arrival, according to organisational customer service standards. 2.2 Provide information to customers, giving clear explanations and descriptions. 2.3 Answer customer questions on menu items correctly and courteously. |
3. Take and process orders. |
3.1 Take and record orders accurately and legibly using the format required by the organisation, and convey them promptly to the kitchen. 3.2 Operate the ordering system according to organisational procedures. 3.3 Communicate special requests or dietary requirements to kitchen. 3.4 Provide glassware, serviceware and cutlery suitable for menu choice. 3.5 Process account s and receive payment at appropriate time. |
4. Serve food and drinks. |
4.1 Collect food and beverage selections from kitchen and check for accuracy and presentation. 4.2 Use appropriate techniques to carry and place plates containing meals and serve to correct person. 4.3 Promptly recognise and follow up any delays or deficiencies in service. 4.4 Advise and reassure customers about any delays or problems. 4.5 Check customer satisfaction at the appropriate time. |
5. Clear food and drinks. |
5.1 Use appropriate techniques to clear and carry multiple used plates and other serviceware. 5.2 Remove used items in a timely manner and safely transfer them to the appropriate location for cleaning. 5.3 Safely dispose of food waste, disposables and recyclable items to minimise negative environmental impacts. |
6. Complete end of shift duties. |
6.1 Follow end of shift procedures . 6.2 Provide customer feedback to relevant supervisors or managers. 6.3 Provide handover to incoming colleagues and share relevant information. |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
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Required knowledge |
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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. |
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Overview of assessment |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the ability to:
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Context of and specific resources for assessment |
Assessment must ensure use of:
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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:
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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:
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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. |
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Menu may include: |
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Style of service may include: |
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Service period may include: |
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Environment may include: |
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Equipment may include: |
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Information provided to customers may relate to: |
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Ordering system may be: |
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Process accounts may involve: |
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End of shift procedures may include: |
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Unit Sector(s)
Hospitality
Competency Field
Food and Beverage