Unit of competency Outline

Date retreived
23/07/2026 7:08 AM AWST

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Provide advice on food

Provide advice on food

Unit of competency
National Code
SITHFAB016
State Code
AWR76
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
110103 - Food And Beverage Service
Original Release Date
12/07/2016
Nominal Hours
40
Description
This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design, and continuously extend personal product knowledge of food and cuisines.The unit applies to hospitality organisations that serve food, including hotels, restaurants, cafes, wineries, fine food outlets and clubs.It applies to food and beverage attendants who operate with some level of independence and under limited supervision to provide advice to others about menu selection.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Research information on food.
  • 1.1.Identify sources of information on food.
  • 1.2.Develop current knowledge of food to provide informed customer advice.
  • 1.3.Evaluate the characteristics of organisational menu items using sensory evaluation techniques.
2. Advise customers on menu items.
  • 2.1.Provide accurate information on different menu options.
  • 2.2.Discuss methods of cooking and different culinary styles in clear and simple language.
  • 2.3.Respond correctly and in a professional manner to customer questions on menu items.
  • 2.4.Provide information and advice on menu items in response to special dietary requirements and in line with business considerations.
  • 2.5.Offer variations to menu items in response to customer preferences and dietary requirements.
  • 2.6.Assist customers with menu selections according to taste, price preferences and other specific needs.
3. Contribute to menu development.
  • 3.1.Discuss and contribute to content of menus with appropriate managers.
  • 3.2.Suggest a variety of menu items at different cost points to reflect the type of food outlet.
  • 3.3.Provide information on customer feedback and preferences.
  • 3.4.Nominate preferences of particular target groups.
  • 3.5.Identify bestselling menu items to contribute to organisational profitability.
4. Extend and update own food knowledge.
  • 4.1.Conduct research to access current, accurate and relevant information about food.
  • 4.2.Identify customer taste trends based on customer contact and workplace experience.
  • 4.3.Source information on current and emerging food service trends and customer preferences.
  • 4.4.Provide informed input about food trends and menu items to support organisational activities.
No information
No information
Replaces
State Code National Code Title Type
WF647 SITHFAB309 Provide advice on food Unit of competency
Replaced By
State Code National Code Title Type
OEB24 SITHFAB036 Provide advice on food Unit of competency