Unit of competency Outline
Date retreived
23/07/2026 7:57 AM AWST
23/07/2026 7:57 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.
Operate a bar
Operate a bar
Unit of competency
National Code
SITHFAB002C
SITHFAB002C
State Code
WB925
WB925
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
17/02/2011
Field of Education
110103 - Food And Beverage Service
Original Release Date
17/02/2011
Nominal Hours
30
Description
This unit describes the performance outcomes, skills and knowledge required to carry out bar operations in a range of hospitality enterprises. The unit involves the service of a range of alcoholic and non-alcoholic beverages commonly found in a bar. It does not include the making of espresso coffee which is found SITHFAB012BPrepare and serve espresso coffee. Customer service and selling skills are found in other units.Some States and Territories will have legislative requirements in relation to service of alcohol.
Notes
Elements and Performance Criteria
1 Prepare bar for service.
- 1.1 Set up bar display and work area according to regulatory and enterprise requirements and style of bar service.
- 1.2 Check and restock bar products and materials where necessary, completing any required documentation.
- 1.3 Store all items in correct place and at correct temperature.
- 1.4 Prepare a suitable range of decorations, coasters and edible and non-edible garnishes and stock, according to enterprise requirements.
2 Take drink orders.
- 2.1 Take orders and either note or memorise them correctly.
- 2.2 Check products and brand preferences with the customer in a courteous manner.
- 2.3 Make recommendations and suggestions to customers to assist them with drink selection, and promote or up-sell products as appropriate.
- 2.4 Identify any specific customer preferences.
- 2.5 Receive and process customer payments.
3 Prepare and serve drinks.
- 3.1 Serve drinks promptly and courteously according to customer preferences, using required glassware and garnishes.
- 3.2 Prepare drinks according to legal and enterprise standards, using the correct equipment, ingredients and standard measures.
- 3.3 Prepare non-alcoholic beverages and serve according to customer preference.
- 3.4 Minimise wastage and spillage.
- 3.5 Check beverage quality during service and take corrective action when required.
- 3.6 Report beverage quality issues promptly to the appropriate person.
- 3.7 Provide tray service where appropriate, according to enterprise procedures.
- 3.8 Attend to any mishaps promptly and safely.
4 Close down bar operations.
- 4.1 When appropriate, shut down equipment according to enterprise safety procedures and manufacturer instructions.
- 4.2 Clear, clean or dismantle bar areas according to enterprise procedures.
- 4.3 Store any suitable leftover garnishes hygienically and at the correct temperature.
- 4.3 Check and reorder stock according to enterprise procedures.
- 4.5 Set up bar correctly for next service, ensuring equipment, stock and glasses are in the correct place.
- 4.6 Where appropriate, conduct a handover to incoming bar staff and share relevantinformation.
5 Reduce negative environmental impacts.
- 5.1 Use energy, water and other resources efficiently when operating and cleaning the bar to reduce negative environmental impacts.
- 5.2 Recycle any glass and plastic bottles and containers.
- 5.3 Safely dispose of all waste, especially hazardous substances, to minimise negative environmental impacts.
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.
Set-up may include requirements and procedures for:
dry till
inclusive packages
cash drinks
set limits
pre-set drinks
open bar.
Bar service must include the preparation and service of a range of drinks, including:
a variety of mixed drinks and basic cocktails
beers
spirits
wines
non-alcoholic beverages
fortified drinks.
Bar products and materials include:
different types of alcoholic and non-alcoholic beverages
edible and non-edible garnishes
accompaniments
serviettes
coasters
bar towels
display items, including brochures, bar menus, price lists and other promotional materials.
Specific customer preferences may relate to:
ice
garnishes
glassware
mixers
temperature
strength.
Equipment includes:
blenders, vitamisers, juicers and shakers
coffee-making equipment
cleaning equipment
refrigeration equipment
utensils
glass-washers
beer reticulation equipment
electronic spirit measures
post-mix systems
ice machines
manual and electronic cash registers, credit and electronic funds transfer at point of sale (EFTPOS) equipment.
Non-alcoholic beverages include:
tea
coffee
carbonated drinks
juices
frappes and 'mocktails' (non-alcoholic cocktails).
Mishaps include:
spillages
breakages.
Relevant information includes:
current customer information, such as preferences or problems
issues relating to beverage quality
stock requirements.
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.
Set-up may include requirements and procedures for:
dry till
inclusive packages
cash drinks
set limits
pre-set drinks
open bar.
Bar service must include the preparation and service of a range of drinks, including:
a variety of mixed drinks and basic cocktails
beers
spirits
wines
non-alcoholic beverages
fortified drinks.
Bar products and materials include:
different types of alcoholic and non-alcoholic beverages
edible and non-edible garnishes
accompaniments
serviettes
coasters
bar towels
display items, including brochures, bar menus, price lists and other promotional materials.
Specific customer preferences may relate to:
ice
garnishes
glassware
mixers
temperature
strength.
Equipment includes:
blenders, vitamisers, juicers and shakers
coffee-making equipment
cleaning equipment
refrigeration equipment
utensils
glass-washers
beer reticulation equipment
electronic spirit measures
post-mix systems
ice machines
manual and electronic cash registers, credit and electronic funds transfer at point of sale (EFTPOS) equipment.
Non-alcoholic beverages include:
tea
coffee
carbonated drinks
juices
frappes and 'mocktails' (non-alcoholic cocktails).
Mishaps include:
spillages
breakages.
Relevant information includes:
current customer information, such as preferences or problems
issues relating to beverage quality
stock requirements.
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 in this unit
Evidence of the following is essential:
ability to organise efficient, resource effective and safe bar operations
knowledge of correct and environmentally sound disposal methods for waste and in particular for hazardous substances
use of accurate measures and appropriate glassware for drinks
ability to prepare a range of standard drinks, both alcoholic and non-alcoholic
ability to set up and operate a bar according to established procedures and systems under normal operating conditions and workplace time constraints.
Context of and specific resources for assessment
Assessment must ensure:
access to a fully equipped bar, including industry-current equipment and actual products and ingredients, as defined in the Assessment Guidelines
industry-realistic conditions, such as typical bar staff to customer ratios
interaction with others to demonstrate appropriate customer service skills.
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 operating the bar under normal operating conditions
written or oral questions to test knowledge of drink recipes, relevant legislation and OHS issues
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:
SITHFAB015A Prepare and serve cocktails
SITXFIN001A Process financial transactions.
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 in this unit
Evidence of the following is essential:
ability to organise efficient, resource effective and safe bar operations
knowledge of correct and environmentally sound disposal methods for waste and in particular for hazardous substances
use of accurate measures and appropriate glassware for drinks
ability to prepare a range of standard drinks, both alcoholic and non-alcoholic
ability to set up and operate a bar according to established procedures and systems under normal operating conditions and workplace time constraints.
Context of and specific resources for assessment
Assessment must ensure:
access to a fully equipped bar, including industry-current equipment and actual products and ingredients, as defined in the Assessment Guidelines
industry-realistic conditions, such as typical bar staff to customer ratios
interaction with others to demonstrate appropriate customer service skills.
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 operating the bar under normal operating conditions
written or oral questions to test knowledge of drink recipes, relevant legislation and OHS issues
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:
SITHFAB015A Prepare and serve cocktails
SITXFIN001A Process financial transactions.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| WA607 | SITHFAB002B | Operate a bar | Unit of competency |
| S6383 | SITHFAB002A | Operate a bar | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF634 | SITHFAB202 | Operate a bar | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S613 | SIT40307 | Certificate IV in Hospitality | Qualification |
| S623 | SIT60307 | Advanced Diploma of Hospitality | Qualification |
| S620 | SIT50307 | Diploma of Hospitality | Qualification |