SITHFAB023

Application

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.

The unit applies to any hospitality organisation that 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.

The sale and service of alcohol is subject to the provisions of liquor legislation laws in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB021 Provide responsible service of alcohol.

The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.

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

Assessment Conditions

Skills must be demonstrated in an operational commercial bar. This can be:

• an industry workplace; or
• a simulated industry environment set up for the purposes of assessment.

Assessment must ensure access to:

• fixtures and large and small equipment:

• bar service area
• cashiering facilities
• refrigerator
• storage area for glassware and drinks
• water supply
• utensils
• range of glassware
• service-ware

• stock:

• edible and non-edible garnishes and accompaniments
• ice
• wide commercial range of alcoholic and non alcoholic beverages

• cleaning materials and equipment:

• cleaning cloths
• commercial cleaning and sanitising agents and chemicals for cleaning bar areas and equipment
• dishwasher or glasswasher
• dustpan and broom
• garbage bin and bags
• hand towel dispenser and hand towels
• mops and bucket
• separate hand basin and antiseptic liquid soap dispenser for hand washing

• organisational specifications:

• equipment manufacturer instructions
• cleaning schedules
• bar menus
• cocktail menus
• standard recipes, preparation methods and presentation standards for cocktails
• wine lists
• price lists
• retail promotional materials
• safety data sheets (SDS) for cleaning agents and chemicals or plain English workplace documents or diagrams that interpret the content of SDS

• industry-realistic ratio of bar 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.