Unit of competency Outline

Date retreived
22/07/2026 9:57 AM AWST

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Provide table service of alcoholic beverages

Provide table service of alcoholic beverages

Unit of competency
National Code
SITHFAB005A
State Code
S6386
TGA Status
Deleted
DTWD Status
Deleted
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
50
Description
This unit describes the performance outcomes, skills and knowledge required to advise on and serve a range of bottled and pre-poured alcoholic beverages within a hospitality setting. It covers general knowledge of and service of all alcoholic beverages, including wines. The unit is related to SITHFAB011A Develop and update food and beverage knowledge, which also covers general information on beverages. Specialist knowledge and service of wines is found in SITHFAB325A Provide specialised advice on Australian wines and SITHFAB326A Provide specialised advice on imported wines. The essential knowledge base for this unit will vary according to local industry needs, and it is vital that any training take account of these.Some States and Territories will have legislative requirements in relation to service of alcohol.
Notes
Elements and Performance Criteria
1 Advise customers on alcoholic beverages and take orders.
  • 1.1 Provide general information on alcoholic beverages served by the enterprise.
  • 1.2 Offer drinks and wine list to customers, using correct terminology and pronunciation to describe beverages.
  • 1.3 Offer advice and recommendations on beverage choices to customers courteously and when appropriate.
  • 1.4 Promote products and drinks to customers according to preferences and enterprise requirements.
  • 1.5 Assist customers in selection of food and wine combinations, when appropriate.
  • 1.6 Take customer orders and verify selection with the customer.
2 Serve alcoholic beverages.
  • 2.1 Store alcoholic beverages appropriately according to enterprise practices.
  • 2.2 Select beverages and check both temperature and presentation of bottle prior to serving.
  • 2.3 Select appropriate glassware and other equipment for beverage service, according to enterprise requirements.
  • 2.4 Prepare glassware and place according to enterprise and industry standards.
  • 2.5 Load, carry and unload trays where required, safely and avoiding spillage.
  • 2.6 Present beverages selected by customers to verify, where appropriate.
  • 2.7 Open and serve beverages correctly, safely and without spillage.
  • 2.8 Pour beverages as required according to enterprise and industry protocol.
  • 2.9 Verify customer complaints about quality of beverages and respond according to enterprise procedures.
  • 2.10 Refill glasses where appropriate during service, with minimal disruption to customers.
  • 2.11 Remove used and unused glassware from tables at the appropriate time and in the correct manner.
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.


General information on alcoholic beverages to be provided to customers includes:
suitable drinks before and after a meal
suggested basic wine and food combinations
typical wines and growing areas
grape varieties and characteristics
typical beers, place of origin and characteristics
characteristics of spirits, liqueurs and aperitifs, and appropriate mixers
range of cocktails.

Alcoholic beverages include:
wines - still, sparkling and fortified
beers - local, imported, bulk and packaged
spirits
liqueurs
aperitifs
cocktails.


Enterprise practices for storage relate to:
refrigeration
shelving and cellaring
vertical or horizontal storage.


Equipment for beverage service at the table includes:
ice buckets or stands
openers and wine knives
napkins
glassware appropriate to beverage and style
wine lists.


Prepare glassware includes:
checking for cracks and chips
polishing
table placement
placing in storage.


Verifying customer complaints about quality of beverages involves assessing:
visual appeal
smell
taste.
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 serve a range of alcoholic drinks at the table within enterprise acceptable timeframes
opening and serving beverages that require the application of different techniques, such as sparkling and still wines
provision of professional and courteous advice on beverage selection
provision of beverage service during a complete service period.


Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped operational restaurant or dining area, as defined in the Assessment Guidelines, with access to a bar or service outlet
industry-realistic conditions, such as typical customer to beverage attendant ratios.


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 providing table service of a variety of alcoholic beverages
written or oral questions to test knowledge of wine styles, wine service techniques and food and beverage combinations
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:
SITHFAB004A Provide food and beverage service
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.
Replaces
State Code National Code Title Type
E2091 THHBFB04B Provide table service of alcoholic beverages Unit of competency