SITHFAB007

Application

This unit describes the performance outcomes, skills and knowledge required to serve food and beverages to customers in a casual dining setting. It covers the 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 complete end of service tasks.

Higher order service techniques required by senior food and beverage attendants are covered by the unit SITHFAB014 Provide table service of food and beverage.

This unit applies to hospitality organisations that 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.

Unit mapping information

SITHFAB206 Serve food and beverage

Licensing, legislative, regulatory or certification requirements

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Foundation skills

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit sector or competency field

Hospitality—Food and Beverage

Prerequisite, co-requisite or interdependent assessment of units

SITXFSA001 Use hygienic practices for food safety

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 area
  • coffee and tea making equipment
  • ordering system
  • espresso machine
  • minimum of 15 chairs
  • minimum of five tables
  • point-of-sale system:
    • credit card facilities
    • EFTPOS facilities
  • restaurant service desk
• small equipment:
  • containers for condiments and accompaniments
  • crockery
  • cruets and pepper mills
  • cutlery
  • docket books
  • food service-ware
  • glassware for alcoholic and non-alcoholic beverages
  • linen/table dressing
  • milk and sugar containers
  • service trays, platters and doilies
  • service utensils
  • tea and coffee pots
  • tea and coffee service-ware
  • water jugs
• stock:
  • freshly prepared meals to be served
  • wide commercial range of beverages
• 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
  • promotional materials
• specific equipment for the service of alcoholic beverages if these are present:
  • ice buckets and wine stands
  • service cloths for wine service
  • waiter’s cloths
  • waiter’s friend
  • waiter’s station
  • wine baskets
  • 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