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

Operate a bar

KHU-TOU-0070

Australian Equivalent

SITHFAB023

Elements

Learning Outcomes

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 Zealan

Elements & Learning Outcomes

E1Prepare bar for service.

0070.E1.O1Set up bar display and work area according to regulatory standards, organisational procedures and style of bar service.

0070.E1.O2Check and restock bar products and materials and complete documentation.

0070.E1.O3Store all items in correct place and at correct temperature.

0070.E1.O4Complete mise en place requirements in line with organisational standards.

E2Take drink orders.

0070.E2.O1Take orders, and note or memorise them correctly.

0070.E2.O2Check and identify specific customer preferences.

0070.E2.O3Make recommendations and suggestions to assist customers with drink selection and promote or upsell products.

0070.E2.O4Receive and process customer payments.

E3Prepare and serve drinks.

0070.E3.O1Prepare alcoholic and non-alcoholic beverages according to standards, legal requirements and organisational procedures, using the correct equipment, ingredients and standard measures.

0070.E3.O2Serve drinks using appropriate glassware and garnishes.

0070.E3.O3Minimise wastage and spillage when preparing drinks.

0070.E3.O4Check beverage quality during service and take corrective action when required.

0070.E3.O5Where appropriate, report beverage quality issues promptly to the appropriate person.

0070.E3.O6Provide tray service where appropriate, according to organisational procedures.

0070.E3.O7Attend to spillages and breakages promptly and safely.

E4Close down bar operations.

0070.E4.O1Shut down equipment according to organisational safety procedures and manufacturer instructions.

0070.E4.O2Clear, clean or dismantle bar areas according to organisational procedures.

0070.E4.O3Store leftover garnishes at the correct temperature and according to food safety requirements.

0070.E4.O4Check and reorder stock according to organisational procedures.

0070.E4.O5Set up bar correctly for next service, ensuring equipment, stock and glasses are in the correct place.

0070.E4.O6Conduct a handover to incoming bar staff and share relevant information where appropriate.

E5Work safely and reduce negative environmental impacts.

0070.E5.O1Use safe work practices of specific relevance to bar operations.

0070.E5.O2Use energy, water and other resources efficiently when operating and cleaning the bar to reduce negative environmental impacts.

0070.E5.O3Recycle any glass and plastic bottles and containers.

0070.E5.O4Safely dispose of all waste and hazardous substances to minimise negative environmental impacts.