SITHFAB034 - Provide table service of food and beverage

    Unit code: SITHFAB034 | Study level: TAFE
    Footscray Nicholson
    SITHFAB021 - Provide responsible service of alcohol; and
    SITXFSA005 - Use hygienic practices for food safety
    (Or equivalent to be determined by unit coordinator)


    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 SITHFAB027 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 SITHFAB021 Provide responsible service of alcohol.


    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.

    Required reading

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

    As part of a course

    This unit is studied as part of the following course(s):

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