Elements and Performance Criteria

RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Relevant information may include:
bookings and reservations
table and seating requirements
customer requests and special requirements
menus, wine lists and specials
staffing availability
job role
station and table allocation.


Set up and mise en place includes:
checking dining environment and customer facilities for cleanliness, and preparing and adjusting as appropriate
setting up furniture according to legislative and enterprise requirements, bookings, customer requests, and customer and staff convenience and safety
checking tables and table settings for stability and customer and service personnel access
checking and preparing equipment and materials for service, including:
glassware
crockery
cutlery
linen
condiments
tea and coffee-making facilities
tables and chairs
menus and wine lists
display materials
manual and electronic cash registers
computerised ordering systems
point-of-sale equipment and stationery
table dressing, including:
linen presentation, such as tablecloths, overlays and napkins
paper overlays and napkins
placemats
glassware
serviceware
flatware
floral arrangements.


Dining environment may include:
lighting
room temperature
music
floral and other decorations
privacy
background noise.


Styles of service may include:
set menu (table d'hôte)
à la carte
buffet
function
breakfast.


Pre-meal services available to customers may include:
bar service
lounge and waiting areas
valet services, including cloakroom facilities.


Information provided to customers may include:
menu choices and options
information about food and beverages
specials
information about the location or area
location of customer facilities.


Process accounts will vary according to enterprise procedures and includes the following:
depositing money in cash register, processing and giving change
processing credit cards or electronic funds transfer at point of sale (EFTPOS)
handing account to other person to process.


Close-down procedures may include:
removing used items from service areas and transferring them to the appropriate location for cleaning
disposing of leftover food, disposables and reyclables
storing and preparing equipment for the next service
clearing, cleaning or dismantling work area, furniture and equipment such as coffee machines
setting up for next service, including:
polishing flatware and glassware
storing serviceware, flatware and glassware in allocated storage areas
resetting and dressing tables
general cleaning of restaurant and customer facilities.


Environmental considerations may include:
correct disposal of leftover food, disposables and recyclables such as paper products, toothpicks, bottles, plastics and linen
minimising waste
minimising usage of power and water.

EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.


Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to provide integrated food and beverage service within a restaurant or dining area according to established systems and procedures
ability to deal with typical issues such as workplace time constraints, late bookings, no-shows, walk-ins and menu changes
ability to meet, greet and interact positively with customers throughout their dining experience
ability to maintain the cleanliness and tidiness of service areas, including dealing with disposables and recyclables
ability to monitor and adjust the service process and work flow to meet customer requirements, appropriate timing and enterprise policies and procedures
compliance with regulatory and legislative requirements
demonstrated health and safety practices.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped operational restaurant or dining area, including industry-current equipment as defined in the Assessment Guidelines, and actual food items and meals
presence of industry-realistic conditions, such as commercial ratios of customers to staff.


Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the candidate preparing the restaurant for service, providing service to customers and closing down the restaurant or dining room
direct observation of the candidate undertaking specific tasks, such as dressing or setting tables
written or oral questions to test knowledge of sequence of service, typical problems, menu items and beverage selection
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHFAB005A Provide table service of alcoholic beverages
SITHFAB010C Prepare and serve non-alcoholic beverages
SITHFAB011A Develop and update food and beverage knowledge
SITHFAB018A Provide silver service
SITXCOM006A Address protocol requirements
SITXFIN001A Process financial transactions.


Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.