Unit of competency Outline

Date retreived
22/07/2026 2:01 PM AWST

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Operate a bar

Operate a bar

Unit of competency
National Code
SITHFAB202
State Code
WF634
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
18/01/2013
View on TGA
State Implementation and Classification
Approved Date
11/06/2013
Field of Education
110103 - Food And Beverage Service
Original Release Date
11/06/2013
Nominal Hours
30
Description
This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units.
Notes
Elements and Performance Criteria
1. Prepare bar for service.
  • 1.1 Set up bar display and work area according to regulatory and organisational standards and style of bar service.
  • 1.2 Check and restock bar products and materials and complete documentation.
  • 1.3 Store all items in correct place and at correct temperature.
  • 1.4 Complete mis en place requirements for decorations, coasters, edible and non-edible garnishes according to organisational standards.
2. Take drink orders.
  • 2.1 Take orders, note or memorise them correctly.
  • 2.2 Check and identify specific customer preferences.
  • 2.3 Make recommendations and suggestions to assist customers with drink selection, and promote or upsell products.
  • 2.4 Receive and process customer payments.
3. Prepare and serve drinks.
  • 3.1 Prepare alcoholic and non-alcoholic beverages according to legal and organisational standards, using the correct equipment, ingredients and standard measures.
  • 3.2 Serve drinks using required glassware and garnishes.
  • 3.3 Minimise wastage and spillage.
  • 3.4 Check beverage quality during service and take corrective action when required.
  • 3.5 Report beverage quality issues promptly to the appropriate person.
  • 3.6 Provide tray service where appropriate, according to organisational procedures.
  • 3.7 Attend to any mishaps promptly and safely.
4. Close down bar operations.
  • 4.1 Shut down equipment according to organisational safety procedures and manufacturer instructions.
  • 4.2 Clear, clean or dismantle bar areas according to organisational procedures.
  • 4.3 Store leftover garnishes at the correct temperature.
  • 4.4 Check and reorder stock according to organisational procedures.
  • 4.5 Set up bar correctly for next service, ensuring equipment, stock and glasses are in the correct place.
  • 4.6 Conduct a handover to incoming bar staff and share relevant information.
5. Work safely and reduce negative environmental impacts.
  • 5.1 Use safe work practices of specific relevance to bar operations.
  • 5.2 Use energy, water and other resources efficiently when operating and cleaning the bar to reduce negative environmental impacts.
  • 5.3 Recycle any glass and plastic bottles and containers.
  • 5.4 Safely dispose of all waste, especially hazardous substances, to minimise negative environmental impacts.
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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Set up may include requirements for:
a variety of mixed drinks and basic cocktails
beers
fortified drinks
manual and electronic cash registers, credit and Electronic Funds Transfer at Point Of Sale (EFTPOS) equipment
non-alcoholic beverages
spirits
wines.
Bar service may include requirements and procedures for:
cash drinks
dry till
inclusive packages
open bar
pre-set drinks
set limits.
Bar products and materials include:
accompaniments
bar towels
coasters
different types of alcoholic and non-alcoholic beverages
display items:
bar menus
brochures
price lists
promotional materials
edible and non-edible garnishes
serviettes.
Specific customer preferences may relate to:
brands
garnishes
glassware
ice
mixers
strength
temperature.
Non-alcoholic beverages include:
carbonated drinks
coffee
frappes and ‘mocktails’ (non-alcoholic cocktails)
juices
tea.
Equipment includes:
bar towels
blenders
coasters
coffee and tea serviceware
coffee and tea making equipment
cleaning equipment
cutting board
garnish containers
glass washer
ice:
buckets
crusher
make
shaver
grinder
jugs
juicers
powder shakers e.g. chocolate, cinnamon
post-mix dispensing system
pourers:
speed
optic
inverted optic
nip measures
utensils including:
small knives
tongs
spoons including bar spoons, teaspoons
range of glassware, including:
highball
liqueur and liqueur coffee
old fashioned
beer
red wine, white wine, champagne flute, brandy, sherry and port
water
refrigerator
reticulated beer dispensing system
spirit measures
service trays and liners
straws, swizzle sticks, coasters, napkins, toothpicks
vitamisers
waiter’s friend.
Mishaps include:
spillages
breakages.
Relevant information includes:
current customer information, such as preferences or problems
issues relating to beverage quality
stock requirements.
Safe work practices of specific relevance to bar operations may relate to:
access to restricted areas containing inert gas equipment
chemicals used in bar operations
handling inert gases used in beer and post mix systems
safe manual handling techniques.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
set up, operate and close down a bar for multiple service periods
prepare a diverse range of drinks, both alcoholic and non-alcoholic to meet diverse customer requests
use the correct equipment, ingredients and standard measures to prepare alcoholic and non-alcoholic beverages
work with speed and efficiency to deal with numerous service and operational tasks simultaneously
integrate knowledge of:
different types of bars and bar service
organisational standards for operating the bar
major types of beverages and their characteristics
safety issues and safe work practices of specific relevance to bar operations.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational commercial bar with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this may be a:
real industry workplace
simulated industry environment such as a training bar servicing customers
industryrealistic ratios of bar staff to customers
commercial bar menus, brochures, price lists and promotional materials currently used by the hospitality industry
a wide commercial range of bar stock including wines, beers, spirits, liqueurs and non-alcoholic beverages.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the individual serving alcoholic and non-alcoholic beverages at a fully equipped commercial bar
evaluation of the taste and visual appeal of beverages produced by the individual
project activities which allow assessment of the individual’s ability to set up and operate a bar for an event, function or meeting to a particular bar service style
written or oral questioning to assess knowledge of:
different types of bars and bar service
organisational standards for operating the bar
major types of beverages and their characteristics
safety issues and safe work practices of specific relevance to bar operations
review of portfolio of evidence and third-party workplace reports of on-the-job performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
SITHFAB101 Clean and tidy bar areas
SITHFAB303 Prepare and serve cocktails
SITXCCS303 Provide service to customers
SITXFIN201 Process financial transactions
SITXWHS101 Participate in safe work practices.
Replaces
State Code National Code Title Type
WB925 SITHFAB002C Operate a bar Unit of competency
Replaced By
State Code National Code Title Type
AWR86 SITHFAB003 Operate a bar Unit of competency