Unit of competency Outline

Date retreived
23/07/2026 7:38 AM AWST

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Operate a bar

Operate a bar

Unit of competency
National Code
SITHFAB023
State Code
OEA56
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/06/2022
View on TGA
State Implementation and Classification
Approved Date
18/10/2022
Field of Education
110103 - Food And Beverage Service
Original Release Date
18/10/2022
Nominal Hours
30
Description
This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units.The unit applies to any hospitality organisation that operates a bar, including hotels, restaurants, clubs, cafes, and wineries.The unit applies to bar attendants who operate with some level of independence and under limited supervision.The sale and service of alcohol is subject to the provisions of liquor legislation laws in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB021 Provide responsible service of alcohol.The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare bar for service.
  • 1.1. Set up bar display and work area according to regulatory standards, organisational procedures and style of bar service.
  • 1.2. Check and restock bar products and materials and complete documentation.
  • 1.3. Store all items in correct place and at correct temperature.
  • 1.4. Complete mise en place requirements in line with organisational standards.
2. Take drink orders.
  • 2.1. Take orders, and note or memorise them correctly.
  • 2.2. Check and identify specific customer preferences.
  • 2.3. Make recommendations and suggestions to assist customers with drink selection and promote or upsell products.
  • 2.4. Receive and process customer payments.
3. Prepare and serve drinks.
  • 3.1. Prepare alcoholic and non-alcoholic beverages according to standards, legal requirements and organisational procedures, using the correct equipment, ingredients and standard measures.
  • 3.2. Serve drinks using appropriate glassware and garnishes.
  • 3.3. Minimise wastage and spillage when preparing drinks.
  • 3.4. Check beverage quality during service and take corrective action when required.
  • 3.5. Where appropriate, report beverage quality issues promptly to the appropriate person.
  • 3.6. Provide tray service where appropriate, according to organisational procedures.
  • 3.7. Attend to spillages and breakages promptly and safely.
4. Close down bar operations.
  • 4.1. Shut down equipment according to organisational safety procedures and manufacturer instructions.
  • 4.2. Clear, clean or dismantle bar areas according to organisational procedures.
  • 4.3. Store leftover garnishes at the correct temperature and according to food safety requirements.
  • 4.4. Check and reorder stock according to organisational procedures.
  • 4.5. Set up bar correctly for next service, ensuring equipment, stock and glasses are in the correct place.
  • 4.6. Conduct a handover to incoming bar staff and share relevant information where appropriate.
5. Work safely and reduce negative environmental impacts.
  • 5.1. Use safe work practices of specific relevance to bar operations.
  • 5.2. Use energy, water and other resources efficiently when operating and cleaning the bar to reduce negative environmental impacts.
  • 5.3. Recycle any glass and plastic bottles and containers.
  • 5.4. Safely dispose of all waste and hazardous substances to minimise negative environmental impacts.
No information
No information
Replaces
State Code National Code Title Type
AWR86 SITHFAB003 Operate a bar Unit of competency