SITHFAB021A Provide and Coordinate Food and Beverage Service
SITHFAB021A Provide and Coordinate Food and Beverage Service
SITHFAB021A Provide and Coordinate Food and Beverage Service
Revision Number: 1
SITHFAB021A Provide and coordinate food and beverage service Date this document was generated: 26 May 2012
Modification History
Not applicable.
Unit Descriptor
Unit descriptor This unit describes the performance outcomes, skills and
knowledge required to organise, prepare and service 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 taking responsibility for own output, working as part
of a team and taking limited responsibility for the work of
others.
State or territory licensing requirements may apply.
Licensing/Regulatory Information
Not applicable.
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Commonwealth of Australia, 2012 Service Skills Australia
SITHFAB021A Provide and coordinate food and beverage service Date this document was generated: 26 May 2012
Pre-Requisites
Prerequisite units This unit must be assessed after the following prerequisite units:
SITHFAB002C Operate a bar
SITHFAB004A Provide food and beverage service
SITHFAB009A Provide responsible service of alcohol
SITXOHS002A Follow workplace hygiene procedures.
1 Coordinate, organise 1.1 Plan and follow a jobs checklist and work schedule,
and prepare for according to floor and bar staff roster and roles and
food and beverage responsibilities of team members.
service. 1.2 Plan room layout to accommodate reservations and
effective work flow.
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Commonwealth of Australia, 2012 Service Skills Australia
SITHFAB021A Provide and coordinate food and beverage service Date this document was generated: 26 May 2012
2 Serve menu, bar and 2.1 Greet customers courteously and appropriately according
wine list items to to allocated table plan and provide relevant
customers. 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
according to the work plan and delegate tasks
appropriately.
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 Coordinate and 3.1 Coordinate end of service procedures according to
complete end of enterprise procedures, OHS requirements and
service procedures. environmental considerations.
3.2 Store food and beverage service items, equipment and
commodities appropriately to minimise waste.
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Commonwealth of Australia, 2012 Service Skills Australia
SITHFAB021A Provide and coordinate food and beverage service Date this document was generated: 26 May 2012
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Commonwealth of Australia, 2012 Service Skills Australia
SITHFAB021A Provide and coordinate food and beverage service Date this document was generated: 26 May 2012
This section describes the essential skills and knowledge and their level, required for this unit.
Evidence Guide
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.
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Commonwealth of Australia, 2012 Service Skills Australia
SITHFAB021A Provide and coordinate food and beverage service Date this document was generated: 26 May 2012
EVIDENCE GUIDE
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Commonwealth of Australia, 2012 Service Skills Australia
SITHFAB021A Provide and coordinate food and beverage service Date this document was generated: 26 May 2012
EVIDENCE GUIDE
Range Statement
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.
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SITHFAB021A Provide and coordinate food and beverage service Date this document was generated: 26 May 2012
RANGE STATEMENT
Mise en place may include: preparing bar garnishes, condiments and other
commodities
preparing alcoholic and non-alcoholic beverage orders
collecting and checking the mise en place for silver or
gueridon service
preparing gueridon items
organising serviceware and equipment.
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Commonwealth of Australia, 2012 Service Skills Australia
SITHFAB021A Provide and coordinate food and beverage service Date this document was generated: 26 May 2012
RANGE STATEMENT
Food and beverage service glassware for alcoholic and non-alcoholic beverages
equipment may include: 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.
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Commonwealth of Australia, 2012 Service Skills Australia
SITHFAB021A Provide and coordinate food and beverage service Date this document was generated: 26 May 2012
RANGE STATEMENT
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 safe storage of food and beverage items
include: cleaning procedures related to floor and bar areas and
equipment
debriefing sessions, including quality service reviews
restocking
preparations for the next service period.
Unit Sector(s)
Sector Hospitality
Competency field
Competency field Food and Beverage
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