Assessment Requirements for SITHFAB014 Provide table service of food and beverage

Release: 1

Assessment Requirements for SITHFAB014 Provide table service of food and beverage

Modification History

Not applicable.

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

prepare for and provide table service of food and beverage over a minimum of 12 service periods

provide full explanations and advice on food and beverage menu options during each service period

interact with and respond to customers during above service periods in a professional manner and in response to demands and requests relating to:

information on beverages and food

location of customer facilities

menu choices and availability

recommendations for food and beverage

specials

demonstrate ability to:

work with speed and efficiency

deal with numerous service and operational tasks simultaneously

work cooperatively as part of the service team to maximise work flow and service efficiency.

Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

work flow structures for service in food and beverage service environments

roles and responsibilities of a range of food and beverage attendants

meaning of mise en place for food and beverage service and mise en place requirements for service styles specified in the performance evidence and different menu options

organisational procedures to set up a dining venue:

checking and preparing equipment and materials for service

checking dining environment and customer facilities for cleanliness, and preparing and adjusting as appropriate

checking tables and table settings for stability and access for customers and service personnel

setting up furniture according to legislative and organisational requirements, bookings, customer requests, and customer and staff convenience and safety

table dressing

organisational and traditional standards for table settings of glassware, crockery and cutlery

ways of dressing and setting tables for service styles specified in the performance evidence for restaurants and functions

napkin folding styles for different restaurant and function settings and occasions

organisational and traditional dining room set-ups for different types of restaurant and function venues:

furniture

seating

decoration

organisational end of shift duties:

clearing, cleaning or dismantling work area, furniture and equipment

disposing of food waste, disposables and recyclables

general cleaning of service area and customer facilities

removing used items from service area and transferring them to appropriate location for cleaning

setting up for next service:

polishing cutlery and glassware

storing service-ware, flatware and glassware in allocated storage areas

resetting and dressing tables

storing and preparing equipment for next service

food and beverage service styles and types of menus used in different hospitality contexts:

buffet

tray

plate

silver service

comprehensive product knowledge of food and beverage items offered during the service specified in the performance evidence

features and uses of different types of glassware for different beverages

techniques for:

carrying and placing plates containing meals

clearing and carrying multiple used plates and other service-ware

opening and pouring still and sparkling wines and other beverages

features of industry and organisation-specific:

computerised ordering systems

work flow between kitchen and front of house areas

ordering and service procedures

closing procedures for the dining venue

environmental impacts of food and beverage service and minimal impact practices to reduce them, especially those that relate to reusable resources, water and energy use

correct and environmentally sound disposal methods for food and beverage waste.

Assessment Conditions

Skills must be demonstrated in an operational food and beverage outlet. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

fixtures and large equipment:

sideboards or crockery and cutlery storage areas

coffee and tea making facilities

minimum of 15 chairs

minimum of five tables

small equipment:

bread baskets

butter dishes

condiments and accompaniments

cruets and pepper mills

cutlery:

main and entrée knives and forks

soup and dessert spoons

teaspoons

side knives

serving utensils

food service-ware

glassware for alcoholic and non-alcoholic beverages

ice buckets and wine stands

linen/table dressing:

tablecloths

overlays

placemats

napkins/serviettes

milk and sugar containers

service cloths for wine service

service trays, platters and doilies

service utensils

standard range of glassware for the service of:

beer

cocktails

spirits

wine

tea and coffee pots

tea and coffee service-ware

waiter’s cloths

waiter’s friend

waiter’s station

water jugs

wine baskets

stock:

ice

freshly prepared meals:

entrées

main courses

accompaniments

desserts

cheeses

wide commercial range of non-alcoholic beverages

wide commercial range of:

bottled and canned beers

wines

spirits

cleaning materials and equipment:

brooms, brushes and dustpans

cleaning cloths

organisational specifications:

equipment manufacturer instructions

commercial food and beverage menus currently used by the hospitality industry

standard recipes for non-alcoholic drinks currently used by the hospitality industry

promotional materials

wine lists

kitchen staff with whom the individual can interact

industry-realistic ratio of service staff to customers; these can be:

customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694