SITHFAB027 - Serve food and beverage

    Unit code: SITHFAB027 | Study level: TAFE
    Footscray Nicholson
    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 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.
    Higher order service techniques required by senior food and beverage attendants are covered by the unit SITHFAB034 Provide table service of food and beverage.
    This unit applies to hospitality organisations that operate food and beverage outlets, including hotels, clubs, cafes and coffee shops.
    Beverages may include alcohol but as many casual dining settings do not serve alcohol it is not a requirement of this unit.The unit applies to operational food and beverage attendants who work with very little independence and under close supervision.


    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:

    • provide effective food and beverage service during five different service periods, including at least one peak period that includes:
    • 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
    • following procedures for:
      table and venue set-up
      end of shift activities
    • interact with and positively respond to diverse demands and requests by multiple customers during above service periods
    • perform above service within realistic commercial timeframes.

    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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