SITHFAB034

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.