Unit of competency Outline

Date retreived
22/07/2026 10:02 AM 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

Serve food and beverage

Unit of competency
National Code
SITHFAB206
State Code
WF638
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
18/01/2013
View on TGA
State Implementation and Classification
Approved Date
25/02/2014
Field of Education
110103 - Food And Beverage Service
Original Release Date
25/02/2014
Nominal Hours
140
Description
This unit describes the performance outcomes, skills and knowledge required to serve food and beverage to customers in a casual dining setting. It covers 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 to complete end of service tasks. Higher order service techniques, required by senior food and beverage attendants, are covered by the unit SITHFAB307 Provide table service of food and beverage.
Notes
Elements and Performance Criteria
1. Prepare for food and beverage service.
  • 1.1 Discuss and clarify table and room set-up, menu and style of service.
  • 1.2 Check furniture and fittings for cleanliness, stability and condition prior to the service period.
  • 1.3 Adjust furniture placement to meet service requirements and allow safe and easy access for service personnel.
  • 1.4 Prepare and adjust the environment to ensure comfort and ambience for customers.
  • 1.5 Check and prepare equipment for service and clean or replace items to meet service standards.
  • 1.6 Prepare and display food and beverage items according to organisational standards.
2. Welcome and advise customers.
  • 2.1 Greet customers on arrival, according to organisational customer service standards.
  • 2.2 Provide information to customers, giving clear explanations and descriptions.
  • 2.3 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 organisation, and convey them promptly to the kitchen.
  • 3.2 Operate the ordering system according to organisational procedures.
  • 3.3 Communicate special requests or dietary requirements to kitchen.
  • 3.4 Provide glassware, serviceware and cutlery suitable for menu choice.
  • 3.5 Process accounts and receive payment at appropriate time.
4. Serve food and drinks.
  • 4.1 Collect food and beverage selections from kitchen and check for accuracy and presentation.
  • 4.2 Use appropriate techniques to carry and place plates containing meals and serve to correct person.
  • 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.
5. Clear food and drinks.
  • 5.1 Use appropriate techniques to clear and carry multiple used plates and other serviceware.
  • 5.2 Remove used items in a timely manner and safely transfer them to the appropriate location for cleaning.
  • 5.3 Safely dispose of food waste, disposables and recyclable items to minimise negative environmental impacts.
6. Complete end of shift duties.
  • 6.1 Follow end of shift procedures.
  • 6.2 Provide customer feedback to relevant supervisors or managers.
  • 6.3 Provide handover to incoming colleagues and share relevant information.
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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Menu may include:
bar food
blackboard
buffet
finger food
set
specials
table d’hôte.
Style of servicemay include:
bar
bistro
café
counter
espresso coffee bar
plate service
table.
Service period may include:
afternoon tea
breakfast
dinner
lunch.
Environment may include:
background noise
decorations and displays
lighting
music
privacy
room temperature.
Equipment may include:
bains marie
computerised ordering systems
condiments and condiment containers
crockery
cutlery
espresso machine
food and beverage menus
glassware for alcoholic and nonalcoholic beverages
linen
oven to tableware
placemats
platters, lids and covers
promotional materials
service utensils
tea and coffee making equipment.
Information provided to customers may relate to:
food and beverages
location of customer facilities
menu choices, options and availability
specials
the location or area.
Ordering system may be:
electronic:
PALM order pad
touch screen
manual:
hand written on order pad.
Process accounts may involve:
depositing money in cash register, processing and giving change
handing account to another person to process
processing credit cards or Electronic Funds Transfer at Point Of Sale (EFTPOS)
using:
Electronic PointOfSale (POS) system with touch screen or PALM order pad
EFTPOS equipment.
End of shift procedures may include:
clearing, cleaning and dismantling furniture
cleaning equipment, such as coffee machines and bains marie
participating in debriefing sessions, including quality service reviews
placing equipment and furniture in allocated storage areas
preparing for the next service period:
polishing glassware
resetting tables
restocking.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
prepare for and provide effective food and beverage service for multiple service periods
interact with and positively respond to the diverse demands and requests of multiple customers
work with speed and efficiency to deal with numerous service and operational tasks simultaneously
integrate knowledge of:
set up, service and end of shift procedures
ordering systems and procedures
key features of food and beverage items on menus.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational food and beverage outlet with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this may be a:
real industry workplace
simulated industry environment such as a training food and beverage outlet servicing customers
industryrealistic ratios of service staff to customers
kitchen staff with whom the individual can interact
commercial food and beverage menus currently used by the hospitality industry
freshly prepared meals to be served.
Method 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 individual preparing for service, providing service to customers and closing down after service
direct observation of the individual undertaking specific tasks, such as taking and processing orders, serving food and drink items or clearing tables
written or oral questioning to assess knowledge of:
set up, service and end of shift procedures
ordering systems and procedures
key features of food and beverage items on the menus
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
SITHFAB203 Prepare and serve nonalcoholic beverages
SITXCCS202 Interact with customers
SITXFIN201 Process financial transactions
SITXWHS101 Participate in safe work practices.
Replaces
State Code National Code Title Type
S6384 SITHFAB003A Serve food and beverage to customers Unit of competency
Replaced By
State Code National Code Title Type
AWR83 SITHFAB007 Serve food and beverage Unit of competency