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.

Unit details

Location:
Industry
Online
Other
Study level:
Vocational and further education (TAFE)
Unit code:
SITHFAB007

Prerequisites

SITXFSA001 - Use hygienic practices for food safety

Assessment

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: - provide effective food and beverage service during five different service periods, including at least one peak period; - demonstrate 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 as required; - demonstrate procedures for: table and room set-up; end of shift activities; - interact with and positively respond to diverse demands and requests by multiple customers during above service periods, and; - 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; ordering systems and procedures; workflow between kitchen and front of house areas; service procedures; set up procedures; end of shift procedures; - 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, and; - correct and environmentally sound disposal methods for food and beverage 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.

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