SITHFAB014

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 SITHFAB007 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.

Unit mapping information

SITHFAB307 Provide table service of food and beverage

Licensing, legislative, regulatory or certification requirements

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 SITHFAB002 Provide responsible service of alcohol.

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

SITHFAB002 Provide responsible service of alcohol

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 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.