SITHFAB034 - Provide table service of food and beverage

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:

• 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 of the above service periods
• 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

• during the above service periods:

• work with speed and efficiency
• deal with numerous service and operational tasks simultaneously
• 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
• food and beverage service styles and types of menus used in different hospitality contexts:

• buffet
• tray
• plate
• silver service

• meaning of mise en place for food and beverage service and mise en place requirements for service styles and different menu options
• organisational procedures to set up a dining venue:

• checking and preparing equipment and materials for service
• checking dining environment and customer facilities for cleanliness, and preparing and adjusting as appropriate
• checking tables and table settings for stability and access for customers and service personnel
• setting up furniture according to legislative and organisational requirements, bookings, customer requests, and customer and staff convenience and safety
• table dressing

• organisational and traditional standards for table settings of glassware, crockery and cutlery
• ways of dressing and setting tables for service styles used in restaurants and for 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:

• furniture
• seating
• decoration

• organisational end of shift duties:

• clearing, cleaning or dismantling work area, furniture and equipment
• disposing of food waste, disposables and recyclables
• general cleaning of service area and customer facilities
• removing used items from service area and transferring them to appropriate location for cleaning
• setting up for next service:
  polishing cutlery and glassware
  storing service-ware, flatware and glassware in allocated storage areas
  resetting and dressing tables
  storing and preparing equipment for next service

• 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 for:

• carrying and placing plates containing meals
• clearing and carrying multiple used plates and other service-ware
• opening and pouring still and sparkling wines and other beverages

• features of industry and organisation-specific:

• computerised ordering systems
• work flow between kitchen and front of house areas
• ordering and service procedures
• closing procedures for the dining venue

• environmental impacts of food and beverage service and minimal impact practices to reduce them, including those that relate to reusable resources, water and energy use
• correct and environmentally sound disposal methods for food and beverage waste.