Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Clean and tidy bar areas

KHU-TOU-0069

Australian Equivalent

SITHFAB022

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to clean bars and public areas, clear and clean glasses, and safely dispose of waste. The unit applies to any hospitality organisation that operates a bar, including hotels, restaurants, clubs, cafes and wineries. It applies to people who work with very little independence and under close supervision, including those commonly known as ‘bar usefuls’. The unit can also apply to bar attendants. 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.

Elements & Learning Outcomes

E1Clean bar and equipment.

0069.E1.O1Select and prepare cleaning agents and chemicals according to work schedule and product instructions.

0069.E1.O2Clean bar surfaces and equipment according to organisational standards and food safety procedures, and with minimum disruption to bar attendants.

0069.E1.O3Operate cleaning equipment according to manufacturer instructions.

0069.E1.O4Check condition of utensils and glassware during the cleaning process for dirty or damaged items.

0069.E1.O5Dispose of broken or chipped service-ware, within scope of responsibility, and report losses according to organisational procedures.

E2Clean and maintain public areas.

0069.E2.O1Identify public areas that require cleaning or maintenance and take appropriate action.

0069.E2.O2Clear empty and unwanted glasses on a regular basis with minimum disruption to customers.

0069.E2.O3Clean and prepare tables and public areas hygienically according to organisational requirements.

0069.E2.O4Interact with customers to enhance customer service.

E3Work safely and reduce negative environmental impacts.

0069.E3.O1Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises.

0069.E3.O2Use energy, water and other resources efficiently to reduce negative environmental impacts.

0069.E3.O3Sort general waste from recyclables and dispose of in designated recycling bins.

0069.E3.O4Safely dispose of all bar waste, including hazardous substances.