Unit of competency Outline
Date retreived
21/07/2026 11:27 PM AWST
21/07/2026 11:27 PM AWST
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Apply food and beverage skills in the workplace
Apply food and beverage skills in the workplace
Unit of competency
National Code
SITHFAB020A
SITHFAB020A
State Code
S6401
S6401
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
22/10/2008
Field of Education
110103 - Food And Beverage Service
Original Release Date
22/10/2008
Nominal Hours
40
Description
This unit describes the performance outcomes, skills and knowledge required to organise, prepare and serve food, and alcoholic and non-alcoholic beverages to customers. It incorporates all aspects of organising, preparing and serving a variety of menu items and alcoholic and non-alcoholic beverage items for a service period in a hospitality enterprise, using a range of service methods and team coordination skills. The unit integrates key technical and organisational skills required by a food and beverage attendant. It brings together the skills and knowledge covered in individual units and focuses on the way these must be applied in a commercial cafe, dining room or restaurant. It requires individual responsibility or autonomy in relation to own work roles and responsibilities and collaboration with others as part of a team or group. State or territory licensing requirements may apply.
Notes
Elements and Performance Criteria
1 Prepare for food and beverage service.
- 1.1 Follow a jobs checklist and work schedule according to enterprise policies and procedures to prepare for food and beverage service.
- 1.2 Liaise with other team members on the table and room set-up, type of menu and style of service, and wine and drinks list.
- 1.3 Liaise with the chef about the menu, available portions and specials.
- 1.4 Carry out mise en place according to enterprise procedures and requirements.
- 1.5 Check availability of bar stock and food items, equipment cleanliness and quantity required for food and beverage service according to established systems and procedures.
2 Serve menu, bar and wine list items to customers.
- 2.1 Greet customers courteously and appropriately according to allocated table plan and provide relevant information.
- 2.2 Recommend menu items and alcoholic and non-alcoholic beverages to meet individual needs, special requests or dietary requirements of customers and up-sell as appropriate.
- 2.3 Prepare alcoholic and non-alcoholic beverages and serve menu items and wines, using appropriate service methods to meet customer expectations of quality, presentation and timeliness of delivery.
- 2.4 Work cooperatively as part of the floor or bar team and according to the work plan.
- 2.5 Follow workplace safety and hygiene procedures according to enterprise and legislative requirements.
- 2.6 Provide quality customer service and deal appropriately with complaints according to enterprise procedures.
- 2.7 Identify problems, determine possible solutions and take appropriate action to resolve the situation according to job role and enterprise procedures.
- 2.8 Process accounts and payment according to enterprise procedures and farewell customers appropriately.
3 Complete end of service procedures.
- 3.1 Complete end of service procedures according to enterprise procedures, OHS requirements and environmental considerations.
- 3.2 Store food and beverage service items, equipment and commodities appropriately to minimise waste.
- 3.3 Check bar closing stock, prepare a requisition for replacement stock and complete timesheets where appropriate.
- 3.4 Participate in debriefing sessions with colleagues where appropriate, identifying possible improvements.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.
Food and beverage service must cover the following service periods:
lunch
dinner
function.
Type of menu and style of service may include:
set menu (table d'hôte)
à la carte
function requiring cocktail, finger food, set menu or buffet
cafe or bistro espresso coffee service
afternoon tea service
wine service
cocktail bar service
plate service.
Mise en place may include:
preparing bar garnishes, condiments and other commodities
preparing alcoholic and non-alcoholic beverage orders
assembling and preparing items and ingredients for silver or gueridon service
organising serviceware and equipment.
Food and beverage service equipment may include:
glassware for alcoholic and non-alcoholic beverages
ice buckets
crockery
cutlery
platters, lids and covers
service utensils
oven to tableware
condiments and condiment containers
linen
chairs
tables
food menus
wine, bar or cocktail lists
display materials
tea and coffee making equipment
espresso machine
electronic point-of-sale (POS) system with touch screen and/or PALM order pad
electronic funds transfer at point of sale (EFTPOS) equipment.
Information provided to customers may include:
food menu options, choices and specials
wine and cocktail drink list choices and specials
product knowledge of food, alcoholic and non-alcoholic beverages
local area knowledge and venue facilities.
Special requests or dietary requirements may include:
cultural needs and restrictions
specific dietary requirements related to medical requirements, such as food exclusions for allergies and medications, and diabetic and other diets
preferences for particular ingredients and cooking methods.
Process accounts may include:
depositing money in cash register, processing and giving change
using an electronic POS system with touch screen and/or PALM order pad
processing credit cards manually or EFTPOS
handing over account to the cashier to process.
End of service procedures may include:
safe storage of food and beverage items
cleaning procedures related to floor and bar areas and equipment
debriefing sessions, including quality service reviews
restocking
preparations for the next service period.
Environmental considerations include:
recycling and minimising waste
responsible disposal of waste
efficient energy use
efficient water use.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.
Food and beverage service must cover the following service periods:
lunch
dinner
function.
Type of menu and style of service may include:
set menu (table d'hôte)
à la carte
function requiring cocktail, finger food, set menu or buffet
cafe or bistro espresso coffee service
afternoon tea service
wine service
cocktail bar service
plate service.
Mise en place may include:
preparing bar garnishes, condiments and other commodities
preparing alcoholic and non-alcoholic beverage orders
assembling and preparing items and ingredients for silver or gueridon service
organising serviceware and equipment.
Food and beverage service equipment may include:
glassware for alcoholic and non-alcoholic beverages
ice buckets
crockery
cutlery
platters, lids and covers
service utensils
oven to tableware
condiments and condiment containers
linen
chairs
tables
food menus
wine, bar or cocktail lists
display materials
tea and coffee making equipment
espresso machine
electronic point-of-sale (POS) system with touch screen and/or PALM order pad
electronic funds transfer at point of sale (EFTPOS) equipment.
Information provided to customers may include:
food menu options, choices and specials
wine and cocktail drink list choices and specials
product knowledge of food, alcoholic and non-alcoholic beverages
local area knowledge and venue facilities.
Special requests or dietary requirements may include:
cultural needs and restrictions
specific dietary requirements related to medical requirements, such as food exclusions for allergies and medications, and diabetic and other diets
preferences for particular ingredients and cooking methods.
Process accounts may include:
depositing money in cash register, processing and giving change
using an electronic POS system with touch screen and/or PALM order pad
processing credit cards manually or EFTPOS
handing over account to the cashier to process.
End of service procedures may include:
safe storage of food and beverage items
cleaning procedures related to floor and bar areas and equipment
debriefing sessions, including quality service reviews
restocking
preparations for the next service period.
Environmental considerations include:
recycling and minimising waste
responsible disposal of waste
efficient energy use
efficient water use.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
collection of direct, indirect and supplementary evidence showing provision of integrated service for a minimum of 12 complete food service periods in order to address a range of food and beverage service styles (cafe or bistro, table d'hôte, à la carte and functions), food and beverage service periods (lunch, dinner and functions) and menu items
service of a wide range of food and beverage items for a menu
ability to carry out a number of activities effectively and simultaneously
ability to deal with typical issues such as workplace time constraints, late arrivals, no-shows, walk-ins and other problems
ability to meet, greet and interact positively with a diverse range of customers throughout the hospitality experience
ability to maintain the cleanliness and tidiness of work areas, including dealing with disposables and recyclables
ability to participate in the service process and work flow as part of a team and take responsibility for own work and the quality of outcomes
compliance with relevant legislative and regulatory requirements, OHS requirements and demonstrated health and safety practices.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully-operational hospitality environment, including industry-current equipment and actual products and services as described in the Assessment Guidelines
presence of industry-realistic conditions such as commercial ratios of customers to staff typically found in a busy commercial food outlet.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
training record book used as part of traineeship arrangements
direct observation of the candidate serving food and beverage menu items in a commercial hospitality setting
evaluation of customer feedback about service of food and beverage items, including speed and timing of service
written or oral questions to test knowledge about service techniques, equipment and OHS requirements
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
collection of direct, indirect and supplementary evidence showing provision of integrated service for a minimum of 12 complete food service periods in order to address a range of food and beverage service styles (cafe or bistro, table d'hôte, à la carte and functions), food and beverage service periods (lunch, dinner and functions) and menu items
service of a wide range of food and beverage items for a menu
ability to carry out a number of activities effectively and simultaneously
ability to deal with typical issues such as workplace time constraints, late arrivals, no-shows, walk-ins and other problems
ability to meet, greet and interact positively with a diverse range of customers throughout the hospitality experience
ability to maintain the cleanliness and tidiness of work areas, including dealing with disposables and recyclables
ability to participate in the service process and work flow as part of a team and take responsibility for own work and the quality of outcomes
compliance with relevant legislative and regulatory requirements, OHS requirements and demonstrated health and safety practices.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully-operational hospitality environment, including industry-current equipment and actual products and services as described in the Assessment Guidelines
presence of industry-realistic conditions such as commercial ratios of customers to staff typically found in a busy commercial food outlet.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
training record book used as part of traineeship arrangements
direct observation of the candidate serving food and beverage menu items in a commercial hospitality setting
evaluation of customer feedback about service of food and beverage items, including speed and timing of service
written or oral questions to test knowledge about service techniques, equipment and OHS requirements
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
No information
| State Code | National Code | Title | Type |
|---|---|---|---|
| S597 | SIT20207 | Certificate II in Hospitality | Qualification |