SITHFAB027 - Serve food and beverage

Unit code:SITHFAB027Study level:TAFE

Nominal hours

Location

Footscray Nicholson

Prerequisites

SITXFSA005 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)
Co-requisites
(Corequisite units must be studied concurrently with this unit)

Overview

This unit describes the performance outcomes, skills and knowledge required to serve food and beverages to customers in a casual dining setting. It covers the fundamental technical skills required to prepare the outlet for the service period, interact with customers to take orders, serve and clear food and beverage, and complete end of service tasks.
Higher order service techniques required by senior food and beverage attendants are covered by the unit SITHFAB034 Provide table service of food and beverage.
This unit applies to hospitality organisations that operate food and beverage outlets, including hotels, clubs, cafes and coffee shops.
Beverages may include alcohol but as many casual dining settings do not serve alcohol it is not a requirement of this unit.The unit applies to operational food and beverage attendants who work with very little independence and under close supervision.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.

Students will be expected to demonstrate the following required skills:

provide effective food and beverage service during five different service periods, including at least one peak period that includes:

effective use of techniques for:
service style appropriate to organisation
carrying and placing plates containing meals
clearing and carrying multiple used plates and other service-ware
processing customer accounts
following procedures for:
table and venue set-up
end of shift activities

interact with and positively respond to diverse demands and requests by multiple customers during above service periods
perform above service within realistic commercial timeframes.

Students will also be expected to demonstrate the following knowledge:

specific organisation food and beverage features:

workflow structure for food and beverage service
electronic and non-electronic ordering systems and procedures
workflow between kitchen and front of house areas
service procedures
set-up procedures
end of shift procedures for:
clearing, cleaning and dismantling furniture
cleaning equipment
participating in debriefing sessions and quality service reviews
placing equipment and furniture in allocated storage areas
preparing for next service period
common styles of food and beverage service:
bar
bistro
café
counter
espresso coffee bar
plate service
table
techniques for:
carrying and placing plates containing meals
clearing and carrying multiple used plates and other service-ware
key features of food and beverage items on the menu
common organisational procedures used when processing accounts:
cash
credit card
room charge
electronic systems
correct and environmentally sound disposal methods for food and beverage waste.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by Victoria University and/or via the Victoria University e-learning system.