SITHFAB034 - Provide table service of food and beverage

Unit code: SITHFAB034 | Study level: TAFE
Nominal hours:
110
Location
Footscray Nicholson
Prerequisites
SITHFAB021 - Provide responsible service of alcohol; and
SITXFSA005 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)
Overview
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Overview

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 beverages, and complete end of service tasks.
Fundamental technical skills for food and beverage service are covered by the unit SITHFAB027 Serve food and beverage.
This unit applies to hospitality organisations where table service of food and beverage is provided, such as restaurants, dining rooms and function venues.
It applies to food and beverage attendants who work with some independence and under limited supervision. They may provide operational advice and support to team members.The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law 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.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.

Students will be expected to demonstrate the following required skills:

  • prepare for and provide table service of food and beverage over a minimum of 12 service periods
  • provide full explanations and advice on food and beverage menu options during each of the above service periods
  • interact with and respond to customers during above service periods in a professional manner and in response to demands and requests relating to:
  • information on beverages and food
  • location of customer facilities
  • menu choices and availability
  • recommendations for food and beverage
  • specials
  • during the above service periods:
  • work with speed and efficiency
  • deal with numerous service and operational tasks simultaneously
  • work cooperatively as part of the service team to maximise work flow and service efficiency.

Students will also be expected to demonstrate the following knowledge:

  • work flow structures for service in food and beverage service environments
  • roles and responsibilities of a range of food and beverage attendants
  • food and beverage service styles and types of menus used in different hospitality contexts:
  • buffet
  • tray
  • plate
  • silver service
  • meaning of mise en place for food and beverage service and mise en place requirements for service styles and different menu options
  • organisational procedures to set up a dining venue:
  • checking and preparing equipment and materials for service
  • checking dining environment and customer facilities for cleanliness, and preparing and adjusting as appropriate
  • checking tables and table settings for stability and access for customers and service personnel
  • setting up furniture according to legislative and organisational requirements, bookings, customer requests, and customer and staff convenience and safety
  • table dressing
  • organisational and traditional standards for table settings of glassware, crockery and cutlery
  • ways of dressing and setting tables for service styles used in restaurants and for functions
  • napkin folding styles for different restaurant and function settings and occasions
  • organisational and traditional dining room set-ups for different types of restaurant and function venues:
  • furniture
  • seating
  • decoration
  • organisational end of shift duties:
  • clearing, cleaning or dismantling work area, furniture and equipment
  • disposing of food waste, disposables and recyclables
  • general cleaning of service area and customer facilities
  • removing used items from service area and transferring them to appropriate location for cleaning
  • setting up for next service:
    polishing cutlery and glassware
    storing service-ware, flatware and glassware in allocated storage areas
    resetting and dressing tables
    storing and preparing equipment for next service
  • comprehensive product knowledge of food and beverage items offered during the service specified in the performance evidence
  • features and uses of different types of glassware for different beverages
  • techniques for:
  • carrying and placing plates containing meals
  • clearing and carrying multiple used plates and other service-ware
  • opening and pouring still and sparkling wines and other beverages
  • features of industry and organisation-specific:
  • computerised ordering systems
  • work flow between kitchen and front of house areas
  • ordering and service procedures
  • closing procedures for the dining venue
  • environmental impacts of food and beverage service and minimal impact practices to reduce them, including those that relate to reusable resources, water and energy use
  • correct and environmentally sound disposal methods for food and beverage waste.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by Victoria University and/or via the Victoria University e-learning system.

As part of a course

This unit is studied as part of the following course(s):

Advanced Diploma of Hospitality Management
SIT60322 | Advanced diploma | Duration:
Certificate III in Hospitality
SIT30622 | Certificate iii | Duration:
Diploma of Hospitality Management
SIT50422 | Diploma | Duration:

Refer to the course page for information on how to apply for the course. VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.

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