Unit of competency Outline

Date retreived
22/07/2026 3:17 PM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Serve food and beverage to customers

Serve food and beverage to customers

Unit of competency
National Code
SITHFAB003A
State Code
S6384
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
01/01/2011
View on TGA
State Implementation and Classification
Approved Date
22/10/2008
Field of Education
110103 - Food And Beverage Service
Original Release Date
22/10/2008
Nominal Hours
110
Description
This unit describes the performance outcomes, skills and knowledge required to serve food and beverage to customers in a range of hospitality industry enterprises.The unit does not focus on the full range of product knowledge and service techniques required in a restaurant dining situation, which is addressed in SITHFAB004A Provide food and beverage service.Some States and Territories have legislative requirements in relation to service of alcohol.
Notes
Elements and Performance Criteria
1 Prepare for service.
  • 1.1 Check furniture and fittings for cleanliness and condition prior to service according to enterprise procedures, and take corrective action where required.
  • 1.2 Prepare and adjust the environment to ensure comfort and ambience for customers, as appropriate.
  • 1.3 Set up any furniture according to enterprise requirements, customer requests and customer and staff convenience and safety.
  • 1.4 Check any furniture for stability and customer and service personnel access according to legislative requirements.
  • 1.5 Check and prepare equipment for service and remove, clean or replace items not meeting enterprise standards.
  • 1.6 Display food and beverage items according to enterprise and legislativerequirements.
2 Welcome customers.
  • 2.1 Greet customers on arrival, according to enterprise customer service standards.
  • 2.2 Provide information to customers, giving clear explanations and descriptions.
  • 2.3 Make recommendations and suggestions to customers to assist them with drink and meal selection.
  • 2.4 Answer customer questions on menu items correctly and courteously.
3 Take and process orders.
  • 3.1 Take and record orders accurately and legibly using the format required by the enterprise, and convey them promptly to the kitchen or bar, where appropriate.
  • 3.2 Operate the ordering system according to enterprise procedures.
  • 3.3 Relay information about any special requests or dietary or cultural requirements to relevant person where appropriate.
  • 3.4 Provide glassware, serviceware and cutlery suitable for menu choice, according to enterprise procedures.
  • 3.5 Process accounts and receive payment at appropriate time and according to enterprise procedures.
4 Serve and clear food and drinks.
  • 4.1 Collect food and beverage selections promptly from kitchen or bar, check for accuracy and presentation, and convey them to customers safely.
  • 4.2 Serve food and beverage courteously and to the correct person, according to enterprise standards and hygiene requirements.
  • 4.3 Promptly recognise and follow up any delays or deficiencies in service.
  • 4.4 Advise and reassure customers about any delays or problems.
  • 4.5 Check customer satisfaction at the appropriate time.
  • 4.6 Remove used items in a timely manner and safely transfer them to the appropriate location for cleaning.
  • 4.7 Dispose of leftover food and disposables, according to hygiene regulations and enterprise practice.
  • 4.8 Dispose of recyclable items according to local regulations and enterprise practice.
  • 4.9 Thank and farewell customers courteously.
5 Close down after service.
  • 5.1 Clear, clean, dismantle and store furniture and equipment according to enterprise procedures and safety requirements.
  • 5.2 Prepare and set up for next service according to enterprise procedures and requirements.
  • 5.3 Review and evaluate services with colleagues where appropriate and identify possible improvements.
  • 5.4 Provide handover to incoming colleagues and share relevant information.
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.

Styles of service may include:
counter
bistro
table
à la carte.


Environment may include:
lighting
room temperature
music
decorations and displays
privacy
background noise.


Equipment may include:
glassware
crockery
overlays and napkins
placemats
floral arrangements
cutlery
condiments
tea and coffee-making facilities
menus and wine lists
display materials
computerised ordering systems
point-of-sale (POS) equipment.


Legislative requirements may be related to:
liquor, including responsible service of alcohol
OHS
hygiene
consumer protection and trade practices
duty of care.


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


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


Set up for next service may include:
polishing glassware
placing equipment in allocated storage areas
resetting tables
cleaning equipment, such as coffee machines and bains marie
general cleaning of surfaces
restocking.
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:
demonstrated ability to serve food and beverage according to established systems and procedures
ability to meet, greet and interact positively with customers
ability to work with speed and efficiency, and within typical workplace time constraints
knowledge of hygiene and OHS requirements and demonstrated safe practices.


Context of and specific resources for assessment
Assessment must ensure:
access to authentic food and drink items
demonstration of skills within normal operating conditions of a commercial food and beverage operation, including industry-current equipment as follows:
tables and chairs
condiments
counter or waiter's station
tea and coffee-making facilities
selected linen
assorted cutlery
menus and drink lists
crockery, including cups, plates and jugs
serviettes
glassware
docket books or computerised ordering system
sugar bowls or dispensers
POS system
industry-realistic ratios of staff to customers
time pressures typical of a commercial operation.


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 for service, providing service to customers and closing down after service
direct observation of the candidate undertaking specific tasks, such as taking and processing orders, serving food and drink items or clearing tables
written or oral questions to test knowledge of sequence of service, typical problems, menu items and drink selections
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:
SITHFAB010C Prepare and serve non-alcoholic beverages
SITHFAB011A Develop and update food and beverage knowledge
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.
Replaced By
State Code National Code Title Type
WF638 SITHFAB206 Serve food and beverage Unit of competency