SITHFAB034

Provide table service of food and beverage

Note: SITHFAB034 supersedes SITHFAB014

This unit is an accredited training resource consistent with the Nationally Recognised Training requirements for Vocational Education and Training (VET) and is ideal for Registered Training Organisations (RTOs) in Australia. It consists of Learning Resource Material (instructional theory), an Assessment Workbook, and information about assessment mapping to the Performance Criteria, Knowledge Evidence, and Performance Evidence requirements of this accredited unit.

Our SITHFAB034 training product is available for purchase as a hardcopy (printed) book in both Learner Guide and Trainer/Assessor Guide variants. This unit is available for enrolment and online training/assessment via Catapult LMS (Learning Management System). NOTE: If you are a training provider, please do your own validation, in accordance with your Training and Assessment Strategy (TAS).

This SITHFAB034 unit is an accredited training resource consistent with the Nationally Recognised Training requirements for Vocational Education and Training (VET) and is ideal for Registered Training Organisations (RTOs) in Australia.

The unit content consists of:

  • Learning Resource Material (instructional theory)
  • Assessment Workbook
  • Assessment Mapping Guide for the Performance Criteria, Knowledge Evidence, and Performance Evidence requirements of this accredited unit


Our SITHFAB034 training product is available for purchase as a hardcopy (printed) book in both Learner Guide and Trainer/Assessor Guide variants.

This unit is also available for enrolment and online training/assessment via Catapult LMS (Learning Management System). Contact us to learn more.

NOTE: If you are a training provider, please do your own validation, per your Training and Assessment Strategy (TAS).

SITHFAB034 information from training.gov.au.

Application

This unit describes the performance outcomes, skills and knowledge required to provide quality table service of food and beverage in à la carte or fine-dining settings. It covers high order service techniques to prepare the restaurant for the service period, provide food and beverage advice to customers, serve and clear food and beverages, and complete end of service tasks.

Fundamental technical skills for food and beverage service are covered by the unit SITHFAB027 Serve food and beverage.

This unit applies to hospitality organisations where table service of food and beverage is provided, such as restaurants, dining rooms and function venues.

It applies to food and beverage attendants who work with some independence and under limited supervision. They may provide operational advice and support to team members.

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 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 food and beverage outlet. 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:
  • food service-ware
  • glassware for alcoholic and non-alcoholic beverages
  • food service-ware and glassware storage areas
  • minimum of 15 chairs
  • minimum of five tables
  • table dressing linen and equipment
  • service linen and equipment
  • crockery and cutlery
  • ice buckets and wine stands
  • waiter’s friend
  • stock:
  • freshly prepared meals:
  • entrées
  • main courses
  • desserts
  • condiments and accompaniments
  • commercial range of non-alcoholic and alcoholic beverages
  • cleaning materials and equipment
  • organisational specifications:
  • equipment manufacturer instructions
  • commercial food and beverage menus currently used by the hospitality industry
  • promotional materials
  • wine lists
  • kitchen staff with whom the individual can interact and an industry-realistic ratio of service staff to customers. These can be:
  • kitchen staff and 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.

$17.00 inc GST

Total: $17.00
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