SITHFAB003

Operate a bar

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Participant Guide

Trainer Manual

Unit Information about the SITHFAB003 training material in this resource

Application

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.

Unit mapping information

SITHFAB202 Operate a bar

Licensing, legislative, regulatory or certification requirements

The sale and service of alcohol is subject to the provisions of liquor legislation law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.

Foundation skills

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit sector or competency field

Hospitality—Food and Beverage

Prerequisite, co-requisite or interdependent assessment of units

SITHFAB002 Provide responsible service of alcohol

SITXFSA001 Use hygienic practices for food safety

Assessment conditions

Skills must be demonstrated in an operational commercial bar. This can be:

  • an industry workplace

  • a simulated industry environment

Assessment must ensure access to:

  • fixtures and large equipment:

    • bar service area

    • cashiering facilities:

      • electric cash register

      • credit card

      • EFTPOS facilities

    • coffee- and tea-making equipment

    • glass washer

    • ice:

      • crusher

      • maker

      • shaver

      • grinder

    • post-mix dispensing system

    • refrigerator

    • reticulated beer dispensing system

    • storage area for glassware and drinks

    • water supply

  • small equipment:

    • bar towels

    • blenders

    • coasters

    • coffee and tea service-ware

    • cutting boards

    • garnish containers

    • ice buckets

    • jugs

    • juicers

    • napkins

    • powder shakers

    • pourers:

      • speed

      • optic

      • inverted optic

      • nip measures

    • utensils:

      • small knives

      • tongs

      • spoons: bar spoons and teaspoons

    • range of glassware:

      • highball glasses

      • liqueur and liqueur coffee glasses

      • old fashioned glasses

      • beer glasses

      • red wine, white wine, champagne flute, brandy, sherry and port glasses

      • water glasses

    • service trays and liners

    • straws, swizzle sticks and toothpicks

    • waiter’s friend

  • stock:

    • edible and non-edible garnishes and accompaniments

    • ice

    • wide commercial range of:

      • bottled mixers

      • bottled and canned beers

      • liqueurs

      • wines

      • basic spirits

    • wide commercial range of non-alcoholic beverages:

      • tea

      • coffee

      • carbonated drinks

      • juices

  • cleaning materials and equipment:

    • cleaning cloths

    • commercial cleaning and sanitising agents and chemicals for cleaning bar areas and equipment

    • dishwashers

    • dustpans and brooms

    • garbage bins and bags

    • hand towel dispenser and hand towels

    • mops and buckets

    • separate hand basin and antiseptic liquid soap dispenser for hand washing

    • sponges, brushes and scourers

    • tea towels

  • organisational specifications:

    • equipment manufacturer instructions

    • cleaning schedules

    • bar menus

    • cocktail menus

    • standard recipes, preparation methods and presentation standards for cocktails

    • wine lists

    • price lists

    • retail promotional materials

    • safety data sheets (SDS) for cleaning agents and chemicals or plain English workplace documents or diagrams that interpret the content of SDS

  • industry-realistic ratio of bar staff to customers; these can be:

    • customers in an industry workplace during the assessment process; or

    • individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

  • have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency