SITHFAB014 - Provide table service of food and beverage

Unit code: SITHFAB014 | Study level: TAFE

Credit points

N/A

Location

Footscray Nicholson

Industry

Prerequisites

SITHFAB002 - Provide responsible service of alcohol

SITXFSA001 - Use hygienic practices for food safety

(Or equivalent to be determined by unit coordinator)

Overview

This unit describes the performance outcomes, skills and knowledge required to provide quality table service of food and beverage in à la carte or fine-dining settings. It covers high order service techniques to prepare the restaurant for the service period, provide food and beverage advice to customers, serve and clear food and beverages, and complete end of service tasks. Fundamental technical skills for food and beverage service are covered by the unit SITHFAB007 Serve food and beverage.

This unit applies to hospitality organisations where table service of food and beverage is provided, such as restaurants, dining rooms and function venues. It applies to food and beverage attendants who work with some independence and under limited supervision. They may provide operational advice and support to team members.

The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) 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.

Assessment

For Melbourne campuses

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:

prepare for and provide table service of food and beverage over a minimum of 12 service periods;
provide full explanations and advice on food and beverage menu options during each service period;
interact with and respond to customers during above service periods in a professional manner and in response to demands and requests relating to: information on beverages and food; location of customer facilities; menu choices and availability; recommendations for food and beverage specials, and;
demonstrate ability to: work with speed and efficiency; deal with numerous service and operational tasks simultaneously, and; work cooperatively as part of the service team to maximise work flow and service efficiency.

Students will also be expected to demonstrate the following knowledge:

work flow structures for service in food and beverage service environments;
roles and responsibilities of a range of food and beverage attendants;
meaning of mise en place for food and beverage service and mise en place requirements for service styles specified in the performance evidence and different menu options;
organisational procedures to set up a dining venue;
organisational and traditional standards for table settings of glassware, crockery and cutlery;
ways of dressing and setting tables for service styles specified in the performance evidence for restaurants and functions;
napkin folding styles for different restaurant and function settings and occasions;
organisational and traditional dining room set-ups for different types of restaurant and function venues;
organisational end of shift duties;
food and beverage service styles and types of menus used in different hospitality contexts;
comprehensive product knowledge of food and beverage items offered during the service specified in the performance evidence;
features and uses of different types of glassware for different beverages techniques;
features of industry and organisation-specific;
environmental impacts of food and beverage service and minimal impact practices to reduce them, especially those that relate to reusable resources, water and energy use, and;
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 the Polytechnic and/or via the Polytechnic e-learning system.