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. The unit applies to any hospitality organisation that operates a bar, including hotels, restaurants, clubs, cafes, and wineries. The unit applies to bar attendants who operate with some level of independence and under limited supervision. The sale and service of alcohol is subject to the provisions of liquor legislation law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


SITHFAB002 - Provide responsible service of alcohol

SITXFSA001 - Use hygienic practices for food safety


Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and 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: - safely and efficiently set up, operate and close down a bar over at least three different service periods, including at least one peak service period; - prepare alcoholic and non-alcoholic beverages that meet customer requests within required timeframe during the above service periods; - use the correct equipment, ingredients and standard measures to prepare the above alcoholic and non-alcoholic beverages, and; - interact with a diverse range of customers during the above service periods, determining their preferences and offering suitable products in a clear and professional manner.Students will also be expected to demonstrate the following knowledge: - different types of bars and bar service for different industry sectors and those relevant to events and functions; - meaning and role of mise en place for the service of alcoholic beverages; - organisational procedures for operating the bar; - items requirements for set-up of bar; - major types of beverages, their characteristics, preparation and service; - requirements and procedures for different types of bar service; - available options to meet specific customer preferences; - operational features, safety and hygiene issues for the following bar equipment; - organisational procedures for noting relevant information during handover duties on completion of shift; - safety issues and safe work practices of specific relevance to bar operations; - environmentally sound methods to use cleaning agents and equipment, water and energy when operating a bar, the impact of these on the environment, and minimal impact practices to reduce their use, and; - correct and environmentally sound disposal methods for bar waste.

Where to next?

As part of a course

This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.

VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.