SITHFAB023 — Operate a bar

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What an assessment for SITHFAB023 must cover

103 assessable components: 5 elements (25 performance criteria), 5 performance evidence and 65 knowledge evidence requirements, plus 8 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.

Elements & performance criteria

1 Prepare bar for service.

1.1Set up bar display and work area according to regulatory standards, organisational procedures and style of bar service.
1.2Check and restock bar products and materials and complete documentation.
1.3Store all items in correct place and at correct temperature.
1.4Complete mise en place requirements in line with organisational standards.

2 Take drink orders.

2.1Take orders, and note or memorise them correctly.
2.2Check and identify specific customer preferences.
2.3Make recommendations and suggestions to assist customers with drink selection and promote or upsell products.
2.4Receive and process customer payments.

3 Prepare and serve drinks.

3.1Prepare alcoholic and non-alcoholic beverages according to standards, legal requirements and organisational procedures, using the correct equipment, ingredients and standard measures.
3.2Serve drinks using appropriate glassware and garnishes.
3.3Minimise wastage and spillage when preparing drinks.
3.4Check beverage quality during service and take corrective action when required.
3.5Where appropriate, report beverage quality issues promptly to the appropriate person.
3.6Provide tray service where appropriate, according to organisational procedures.
3.7Attend to spillages and breakages promptly and safely.

4 Close down bar operations.

4.1Shut down equipment according to organisational safety procedures and manufacturer instructions.
4.2Clear, clean or dismantle bar areas according to organisational procedures.
4.3Store leftover garnishes at the correct temperature and according to food safety requirements.
4.4Check and reorder stock according to organisational procedures.
4.5Set up bar correctly for next service, ensuring equipment, stock and glasses are in the correct place.
4.6Conduct a handover to incoming bar staff and share relevant information where appropriate.

5 Work safely and reduce negative environmental impacts.

5.1Use safe work practices of specific relevance to bar operations.
5.2Use energy, water and other resources efficiently when operating and cleaning the bar to reduce negative environmental impacts.
5.3Recycle any glass and plastic bottles and containers.
5.4Safely dispose of all waste and hazardous substances to minimise negative environmental impacts.

Performance evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
• safely and efficiently set up, operate and close down a bar over at least three different service periods, including at least one peak service period
• prepare alcoholic and non-alcoholic beverages that meet customer requests within required timeframe during the above service periods
• use the correct equipment, ingredients and standard measures to prepare the above alcoholic and non-alcoholic beverages
• interact with a diverse range of customers during the above service periods, determining their preferences and offering suitable products in a clear and professional manner.

Knowledge evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
• different types of bars and bar service for different industry sectors and those relevant to events and functions
• meaning and role of mise en place for the service of alcoholic beverages
• electronic and non-electronic ordering systems and procedures
• organisational procedures for operating the bar:
• display stock and ancillary bar products
• mise en place requirements for bar products
• presentation of beverages
• procedures for opening and closing the bar
• procedures for reordering stock
• item requirements for set-up of bar:
• beers
• edible and non-edible garnishes and accompaniments
• manual or electronic cash registers
• credit and electronic funds transfer at point-of-sale (EFTPOS) equipment
• non-alcoholic beverages
• spirits
• wines
• major types of beverages, their characteristics, preparation and service:
• mixed drinks
• basic and popular cocktails
• beers
• fortified drinks
• non-alcoholic beverages
• spirits
• wines
• requirements and procedures for different types of bar service:
• cash drinks
• dry till
• inclusive packages
• open bar
• pre-set drinks
• set limits
• available options to meet specific customer preferences relating to:
• brand
• garnishes
• glassware
• ice
• mixers
• strength
• temperature
• operational features, safety and hygiene issues for the following bar equipment:
• dispensing systems
• glass-washers and dishwashers
• ice machines
• refrigeration
• organisational procedures for noting relevant information during handover duties on completion of shift:
• current customer information:
• drink preferences
• problems arising with customers during the shift
• issues relating to beverage quality
• stock requirements
• safety issues and safe work practices of specific relevance to bar operations:
• overview of AS5034 Installation and use of inert gases for beverage dispensing
• access to restricted areas containing inert gas equipment
• specific dangers of inert gases used in beer and post-mix systems, how they apply in different hospitality environments and the measures required to ensure worker and customer safety
• issues and requirements around the types of chemicals used in bar operations
• requirements for appropriate signage of areas where gases and chemicals are used
• scope of responsibilities of different workers and contractors for bar equipment
• safe manual handling techniques
• environmentally sound methods to use cleaning agents and equipment, water and energy when operating a bar, the impact of these on the environment, and minimal impact practices to reduce their use
• correct and environmentally sound disposal methods for bar waste:
• hazardous substances
• recyclable glass
• plastic bottles and containers.

Foundation skills

Reading skills: • read product information in bar menus, brochures, price lists and promotional materials • interpret at times complex information in Australian standards and organisational procedures • follow recipe cards to create unfamiliar beverage orders.
Writing skills: • record basic records of bar restocks and stock orders.
Oral communication skills: • use active listening and open and closed probe questioning to determine customer preferences • provide clear and accurate information on products tailored to the customer.
Numeracy skills: • calculate ingredient quantities when preparing beverages • calculate the cost of transactions and provide correct change.
Teamwork skills: • provide operational and customer information to other bar staff during the service period and at handover.
Planning and organising skills: • sequence the preparation of beverage items to efficiently serve customers.
Self-management skills: • manage own speed, timing and productivity.
Technology skills: • use electronic ordering and payment system.

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

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Questions about assessing SITHFAB023

What does an assessment tool for SITHFAB023 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SITHFAB023 needs to address all 103 unit components: 5 elements with 25 performance criteria, 5 performance evidence requirements, 65 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.

How does Auditori generate an assessment tool for SITHFAB023?

Auditori pulls the current release of SITHFAB023 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.

Is the first assessment tool really free?

Yes. Every new account includes one free credit — enough to generate the complete assessment tool for SITHFAB023 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing SITHFAB023 assessment instead of generating a new one?

Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of SITHFAB023, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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