SITHFAB027

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 SITHFAB034 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 as many casual dining settings do not serve alcohol it is not a requirement of this unit.

The unit applies to operational food and beverage attendants who work with very little independence and under close supervision.

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:

• ordering system
• minimum of 15 chairs
• minimum of five tables
• point-of-sale system
• restaurant service desk
• docket books
• food service-ware
• glassware for beverages
• linen or table dressing
• service trays, platters and lids
• service utensils
• tea and coffee service-ware

• stock:

• freshly prepared meals to be served
• wide commercial range of beverages

• cleaning materials and equipment
• 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 they 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 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.