Unit of competency Outline

Date retreived
22/07/2026 10:06 PM AWST

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Provide table service of food and beverage

Provide table service of food and beverage

Unit of competency
National Code
SITHFAB307
State Code
WF645
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
2.00
Current Release Date
30/07/2013
View on TGA
State Implementation and Classification
Approved Date
10/06/2013
Field of Education
110103 - Food And Beverage Service
Original Release Date
10/06/2013
Nominal Hours
150
Description
This unit describes the performance outcomes, skills and knowledge required to provide quality table service of food and beverage in à la carte or fine-dining settings. It covers high order service techniques to prepare the restaurant for the service period, provide food and beverage advice to customers, serve and clear food and beverage and to complete end of service tasks. Fundamental technical skills for food and beverage service are covered by the unit SITHFAB206 Serve food and beverage.
Notes
Elements and Performance Criteria
1. Prepare restaurant for service.
  • 1.1 Access organisational information and prioritise and sequence tasks for the service period.
  • 1.2 Complete set up of dining area and mise en place requirements according to the style of service and menu options.
  • 1.3 Check and adjust dining environment to ensure comfort and ambience for customers.
2. Provide food and beverage advice to customers.
  • 2.1 Welcome customers and offer available pre-meal services.
  • 2.2 Allocate tables, seat customers and provide napkin service.
  • 2.3 Present food and beverage menus and provide product information.
  • 2.4 Give clear explanations and descriptions and use correct terminology and pronunciation to describe food and beverage menu options.
  • 2.5 Answer questions and make recommendations to assist with drink and meal selection.
  • 2.6 Assist customers with selection of food and beverage matching and promote or upsell products.
  • 2.7 Take customer orders, verify selection and operate ordering system according to organisational procedures.
  • 2.8 Provide and adjust glassware, serviceware and cutlery suitable for menu and drink choices.
3. Serve and clear meals.
  • 3.1 Collect meals from kitchen and check for accuracy and presentation.
  • 3.2 Use appropriate techniques to carry and place plates containing meals and serve to the correct person.
  • 3.3 Check customer satisfaction at the appropriate time.
  • 3.4 Monitor flow of service and meal delivery and resolve any delays or deficiencies in service.
  • 3.5 Use appropriate techniques to clear and carry multiple used plates and other serviceware.
  • 3.6 Clear used items at the appropriate time during service with minimal disruption to customers.
4. Serve and clear alcoholic beverages.
  • 4.1 Select beverages and check both temperature and presentation prior to serving.
  • 4.2 Load, carry and unload trays where required, safely and avoiding spillage.
  • 4.3 Present beverages selected by customers and verify choice.
  • 4.4 Open and serve beverages correctly, safely and without spillage.
  • 4.5 Pour beverages as required according to organisational and industry standards.
  • 4.6 Refill glasses during service, with minimal disruption to customers.
  • 4.7 Remove used and unused glassware from tables at the appropriate time.
5. Work cooperatively as part of the service team.
  • 5.1 Liaise with kitchen, bar and other waiting staff before, during and after service to maximise efficient customer service.
  • 5.2 Complete end of shift duties.
  • 5.3 Provide handover to incoming restaurant colleagues and share relevant information.
  • 5.4 Review and evaluate services with colleagues and suggest service improvements.
  • 5.5 Undertake tasks according to environmental considerations.
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.
Organisational information may include:
customer requests and special requirements
job role
menus, wine lists and specials
reservations
staffing availability
station and table allocation
table and seating requirements.
Set upincludes:
checking and preparing equipment and materials for service, including:
bar or cocktail lists
computerised ordering systems
condiments
crockery
cutlery
display and promotional materials
espresso machine
food and beverage menus
glassware
ice buckets
manual and electronic cash registers
point-of-sale equipment and stationery
service utensils
tables and chairs
tea and coffee-making equipment
checking dining environment and customer facilities for cleanliness, and preparing and adjusting as appropriate
checking tables and table settings for stability and customer and service personnel access
setting up furniture according to legislative and organisational requirements, bookings, customer requests, and customer and staff convenience and safety
table dressing, including:
flatware
floral arrangements
glassware
linen presentation, such as tablecloths, overlays and napkins
paper overlays and napkins
placemats
serviceware.
Style of service may include:
à la carte
buffet
dégustation menu
function or event
set menu
silver service
table d’hôte.
Dining environment may include:
background noise
floral and other decorations
lighting
music
privacy
room temperature.
Premeal services may include:
bar service
lounge and waiting areas
valet services, including cloakroom facilities.
Product informationmay include:
beverages:
beer
cocktails
non-alcoholic beverages
spirits
wine
food
location of customer facilities
menu choices, options and availability
recommendations for matching food and beverage
specials.
Ordering system may be:
electronic:
PALM order pad
touch screen
manual
hand written on order pad.
End of shift duties may include:
clearing, cleaning or dismantling work area, furniture and equipment such as coffee machines
disposing of food waste, disposables and recyclables
general cleaning of restaurant and customer facilities
removing used items from service areas and transferring them to the appropriate location for cleaning
setting up for next service, including:
polishing cutlery and glassware
storing serviceware, flatware and glassware in allocated storage areas
resetting and dressing tables
storing and preparing equipment for the next service.
Environmental considerations may include:
correct disposal of food waste, disposables and recyclables such as paper products, bottles, plastics
minimising usage of energy and water
minimising waste.
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 quality table service of food and beverage for multiple service periods
interact with and positively respond to the diverse demands and requests of multiple customers
provide full explanations and advice on food and beverage menu options
work with speed and efficiency to deal with numerous service and operational tasks simultaneously
work cooperatively as part of the service team to maximise work flow and service efficiency
integrate knowledge of:
food and beverage service styles and types of menus
work flow structure for service within food and beverage service environments
comprehensive details of food and beverage menu options for the organisation.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational restaurant 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 restaurant 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 including entrees, main courses, accompaniments, desserts and cheeses.
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 the restaurant for service, serving food and beverage and completing end of shift duties
direct observation of the individual undertaking specific tasks, such as dressing or setting tables
written or oral questioning to assess knowledge of:
food and beverage service styles and types of menus
work flow structure for service within a food and beverage service environment
comprehensive details of food and beverage menu options for the organisation
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:
SITHFAB305 Provide advice on Australian wines
SITHFAB306 Provide advice on imported wines
SITHFAB310 Provide advice on food and beverage matching
SITXCCS303 Provide service to customers.
Replaces
State Code National Code Title Type
S6385 SITHFAB004A Provide food and beverage service Unit of competency
Replaced By
State Code National Code Title Type
AWR75 SITHFAB014 Provide table service of food and beverage Unit of competency