Operate a bar

GOAL TRAINING & DEVELOPMENT CERTIFICATE II AND III HOSPITALITY RESOURCE SITHFAB002A Operate a bar SITHFAB002C Operate a bar Unit descriptor This unit describes the performance outcomes, skills and knowledge required to carry out bar operations in a range of hospitality enterprises. The unit involves the service of a range of alcoholic and non-alcoholic beverages commonly found in a bar. It does not include the making of espresso coffee which is found SITHFAB012BPrepare and serve espresso coffee. Customer service and selling skills are found in other units. Some States and Territories will have legislative requirements in relation to service of alcohol. Elements and Performance Criteria Pre-Content Elements describe the essential outcomes of a unit of competency. Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide. Elements and Performance Criteria ELEMENT PERFORMANCE CRITERIA 1 Prepare bar for service. 1.1 Set up bar display and work area according to regulatory and enterprise requirements and style of bar service. 1.2 Check and restock bar products and materials where necessary, completing any required documentation. 1.3 Store all items in correct place and at correct temperature. 1.4 Prepare a suitable range of decorations, coasters and edible and non-edible garnishes and stock, according to enterprise requirements. 2 Take drink orders. 2.1 Take orders and either note or memorise them correctly. 2.2 Check products and brand preferences with the customer in a courteous manner. 2.3 Make recommendations and suggestions to customers to assist them with drink selection, and promote or up-sell products as appropriate. 2.4 Identify any specific customer preferences. 2.5 Receive and process customer payments. 3 Prepare and serve drinks. 3.1 Serve drinks promptly and courteously according to customer preferences, using required glassware and garnishes. 3.2 Prepare drinks according to legal and enterprise standards, using the correct equipment, ingredients and standard measures. 3.3 Prepare non-alcoholic beverages and serve according to customer preference. 3.4 Minimise wastage and spillage. 3.5 Check beverage quality during service and take corrective action when required. 3.6 Report beverage quality issues promptly to the appropriate person. 3.7 Provide tray service where appropriate, according to enterprise procedures. 3.8 Attend to any mishaps promptly and safely. 4 Close down bar operations. 4.1 When appropriate, shut down equipment according to enterprise safety procedures and manufacturer instructions. 4.2 Clear, clean or dismantle bar areas according to enterprise procedures. 4.3 Store any suitable leftover garnishes hygienically and at the correct temperature. 4.3 Check and reorder stock according to enterprise procedures. 4.5 Set up bar correctly for next service, ensuring equipment, stock and glasses are in the correct place. 4.6 Where appropriate, conduct a handover to incoming bar staff and share relevant information. 5 Reduce negative environmental impacts. 5.1 Use energy, water and other resources efficiently when operating and cleaning the bar to reduce negative environmental impacts. 5.2 Recycle any glass and plastic bottles and containers. 5.3 Safely dispose of all waste, especially hazardous substances, to minimise negative environmental impacts. REQUIRED SKILLS AND KNOWLEDGE This section describes the essential skills and knowledge and their level, required for this unit. The following skills must be assessed as part of this unit: preparation and serving techniques for a basic range of drinks, including tea and coffee problem-solving skills to deal with beer quality problems communication skills to liaise with customers and other team members, clarify requirements, provide information and listen to and interpret information and non-verbal communication numeracy skills to calculate costs, change and ratios and quantities for recipes literacy skills to read current industry literature, such as magazines, legislation and promotional materials. The following knowledge must be assessed as part of this unit: requirements of the relevant state or territory Liquor Act in relation to service of alcohol (please note that this should be covered by completion of SITHFAB009A Provide responsible service of alcohol) hygiene issues of specific relevance to beverage service (safe work practices deleted as now covered in more detail below) safety issues and safe work practices of specific relevance to bar operations including: overview knowledge of the Australian Standards that apply to safe bar operations (eg AS5034-2005) 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 patron safety issues and requirements around the types of chemicals used in bar operations requirements around appropriate signage for areas where gases and chemicals are used scope of responsibilities of different workers and contractors in relation to bar equipment different types of bars and bar service, including those relevant to events and functions major types of beverages and their characteristics, including beers, spirits, mixed drinks, soft drinks, wines and fortified drinks and an overview of commonly requested cocktails. operational features of typical bar equipment, including dispensing systems, ice machines, refrigeration and glass-washers (to include safety and hygiene issues) waste minimisation techniques the environmental impacts of operating a bar and cleaning equipment and minimal impact practices to reduce these especially those that relate to resource, water and energy use correct and environmentally sound disposal methods for bar waste including hazardous substances recyclable glass and plastic bottles and containers. Methods of assessment A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct observation of the candidate operating the bar under normal operating conditions written or oral questions to test knowledge of drink recipes, relevant legislation and OHS issues review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate. Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: SITHFAB015A Prepare and serve cocktails SITXFIN001A Process financial transactions. SITHFAB002A Operate a bar TABLE OF CONTENTS Styles of bar. Set up the bar display and work area. Check & restock bar products & materials. Stock items should be stored at correct temperature. Ordering stock. Preparing coasters, decorations and edible garnishes. Taking and memorising drink orders. Beverages offered may be broken down into the following groups. Advising customers about drink selections. Identifying specific customer preferences. Prepare drinks in accordance with legal & enterprise standards. Keep wastage and spills to a minimum Check the quality of beverages during service. Provide tray service of drinks. 15 - Attend to any mishaps with speed and safety. Clean, clear and dismantle bar areas according to venue requirements. Conduct handover of bar to new staff and pass on information. Set up the bar display and work area in accordance with enterprise requirements and style of bar service: The different styles of bar can be: Public Bars. Simple décor and a basic selection of tap beers, spirits and wines. Lounge Bar. Better quality décor and fixtures, greater choice of beverages, possible table service of drinks. Cocktail Bar. Serving mainly cocktails, some light snacks, up market décor and fixtures and fittings. Wine Bar. Mainly serving a large range of wines and sparkling wines, similar décor to a cocktail bar. Pool Bar. Could be a mobile bar or dispense bar which is set up only when it needs to be used. Dispense Bars. Can be portable and temporary constructions which are used and set up when they are needed. Club Bar. Members area with formal décor and full range of beverage options. Theme Bar. Has a particular theme such as an Irish Pub or Hard Rock Café. The different style of bar will require different set up procedures mainly concerning stock items and stock levels. The set up should be a standard approach and following a particular routine and progression. The types of things that may need to be done to set up a bar include: Lay out floor mats Fill ice holders Connect Draught Beer lines to taps Switch on Espresso machine. Allow 15 to 20 minutes to warm up Drip trays to be placed under beer taps and next to post mix dispensers Bar towels, drink coasters and ashtrays to be set out on bar tops and tables Set out all glass trays for dirty glassware Switch on glass washer and fill detergent and rinse aid holders Prepare all bar equipment including: blenders, shakers, tongs, strainers and jiggers Prepare all edible garnishes and place in plastic storage containers Check that stock levels are adequate for spirits, liqueurs, package beer, soft drinks, aperitifs, bitters and wines Check that all stock levels are adequate for dairy products such as milk and cream, Pre mixers Make sure that display stock is in SOLDIER FORMATION. Arranged in a straight line with labels facing customers Prepare cash register and make sure correct change float is in till Prepare drink trays. Make sure they are wiped clean Arrange bar stools, tables and other bar furniture Prepare yourself in reference to uniform, grooming, waiters friend, pens and docket books Check & restock bar products & materials where necessary, completing any required documentation: A bar must have a full range of stock prior to commencing service PAR STOCK. The standard or minimum amount of each product to start trading with; depending on consumption levels House Scotch will have a higher Par Stock than Cointreau as a bar will sell more Scotch than Cointreau during service Staff should keep an eye on diminishing stock levels during service Different products should be placed in set positions to enable easier checking of stock levels Frequently used stock should be the closest to staff when they are serving Use a systematic approach to checking and restocking products to ensure no products are overlooked Make sure that stock is rotated properly. Use older stock before new stock Always be aware of Use By dates for stock items such as dairy products and wines that have been opened FIFO. First In First Out. Principle of stock rotation. New stock is placed behind old stock when restocking Stock levels must be maintained for: Effective service. Maintaining par stock levels and not running out in the middle of service Minimal disruption. Avoid re ordering stock during the middle of service Aesthetic reasons. Visual appeal for a fully displayed arrangement of beverages on shelves and fridges Stock items should be stored at correct temperature. Beers, white wines and soft drinks should be chilled in fridges Red wines, spirits and liqueurs should be stored at room temperatures Avoid storing stock near customer areas such as walkways and bench tops Avoid storing stock near harsh sunlight or on uneven surfaces Glassware should be stocked and stored: In a designated and safe area away from customer contact In glass racks according to their type. All similar glasses should be in one rack Hygienically. Proper washing and scrubbing techniques used especially with fruit juice, dairy and lipstick stains Making sure there are no cracks or chips. Damaged glassware disposed in proper containers minimising risk of cuts Ordering stock involves: Conducting STOCK TAKES. Counting stock levels on a daily, weekly or monthly basis This is done to check how much stock needs to be ordered to maintain Par Levels Bottles of stock are counted in 1/10 measures. A half full bottle is 5/10 ths full. Filling in proper documentation. Usually a Stock Requisition Form. Must be filled out accurately and consistently keeping in mind Par levels Store all items in the correct place and at the correct temperature: All beverage and non beverage items need to be stored in their designated areas at the required temperatures. DO NOT overstock items as this will increase costs. DO NOT under stock items as this will impact on customer choices and satisfaction The following table outlines items to be stored and at suitable temperature: ITEM LOCATION TEMPERATURE Draught Beer Upright 50 litre Barrels in Cool room 10-12 degrees C Spirits Upright Bottles on shelves Room Temperature Liqueurs Upright Bottles on shelves Room Temperature Red Wine Upright Bottles on shelves Room Temperature White Wine Upright bottles in Fridge 8 to 9 degrees C Sparkling wine Upright bottles in Fridge 8 to 9 degrees C Port – Sherry - Muscat Upright Bottles on shelves Room Temperature Ready to drink PREMIX Upright bottles in Fridge 8 to 9 degrees C Chips and Nuts Display stands Room Temperature Fruit Garnishes Sealed plastic containers in Fridge 8 to 9 degrees C Draught Beer glassware In trays in glass chiller 2 to 3 degrees C Jiggers Soaking in plastic container with water Room Temperature Straws In dispensers away from customers Room Temperature Types of decorations and non edible garnishes found in a bar may include: Bending straws Swizzle sticks Plastic animals, umbrellas and parasols Toothpicks Types of edible garnishes found in a bar may include: Lemon slices. Used to garnish drinks that have soda, squash, lemonade or mineral water Orange segments when orange juice is added Lime and pineapple wedges Melon Balls Green olives used as a martini garnish Sugar and salt used when rimming glasses Salt, pepper, Tabasco sauce, worcesteshire sauce. Garnishes for Bloody Mary cocktail Celery sticks and Cocktail onions Strawberries and Kiwi Fruit All the edible garnishes are used to enhance the flavor and appearance of a beverage. Visual appearance is an important selling tool Taking and memorizing orders. Staff should be friendly, helpful and knowledgeable when taking drink orders Be aware of which customer is to be served next in line Drink orders should be served in the correct order and to the correct person Scan the bar and surrounding areas looking for eye contact which may denote requirement for service Listen intently to the order. Bar noises and sounds may drown out the order or garble the message Avoid making an incorrect order as it increases wastage and costs Some orders can be written down on a notepad or order docket – especially table orders Avoid calling out drink orders at a table. Memorize who had which drink and number the guests if you can Ask customer to confirm correct order if you are not sure. Do not rely solely on memory Introduce suggestive and up selling techniques especially if customer is not sure what they want Check products and brand preferences with the customer in a courteous manner: Customers have many drink and brand choices to select from in a bar Staff should ask customers to confirm their choices and their brand preferences when orders are made If a customer orders a scotch and coke you may need to confirm if it is a house scotch which could be a cheaper brand such as 100 Pipers or a better quality premium brand such as Chivas Regal. Beverages offered in a bar may be broken down into the following groups: Draught Beers such as Victoria Bitter, Carlton Draught, Guinness Stout, Stella Artois House Spirits such as Bacardi Rum, Bundaberg Rum, Tolleys Brandy, Barbaresso Ouzo, Vickers Gin, Smirnoff Vodka, Jim Beam Bourbon Premium Top Shelf Spirits such as Johnny Walker Black, Gordons Gin, Wild Turkey Bourbon, Hennessy Cognac, Coruba Rum, Glenfiddich Single Malt scotch Liqueurs such as Baileys, Midori, Cointreau, Galliano Soft drinks from the Post mix selection Splits which are served from 300 ml bottles Aperitifs such as Pimms, Campari, Dry Vermouth Fortifieds such as port, sherry, muscat, tokay Table Wines such as various red, white and rose varietals Sparkling Wines such as white sparkling wines, champagnes and artificially carbonated wines Premix ready to drink such as Bacardi Breezes and Vodka Cruisers Advise customers on a selection of drinks and make recommendations when required: Product knowledge is vital if staff need to advise customers in making beverage selections. Staff should guide the customer to their preference by suggesting tastes, flavors, colors and alcohol content. Customers may need advice on the following occasions: Never tasted a particular beverage before. Never tasted a particular brand name of a tap beer, spirit and wine Not sure what they want and may need a bar person to offer them suggestions. Need prompting with a brand name they have been suggested but have forgotten the name of. When trying to match a suitable beverage to food they have ordered. Identify any specific customer preferences: Customers may have a range of preferences for beverages which include: The particular brand name of a drink. The volume of a drink. Full measure which is 30 ml or half measure which is 15 ml The size of glassware, whether it is a tumbler, high ball, pot, pint or schooner Straw or no straw Garnish or no garnish Amount of ice or no ice Preferred mixer such as post mix soft drink or bottled variety Example: A draught beer can be served in various ways: GLASS = 200 ml POT = 285 ml SCHOONER = 425ml PINT = 570 ml JUG = 1140 ml WITH A DASH. Where 10 to 15 ml of a cordial, lemonade or soda water is added SHANDY, 50% lemonade and 50% beer. Lemonade is poured first to avoid excessive frothing. BLACK and TAN, which is 50% beer and 50% stout. Stout is poured last to avoid excessive frothing. PORTER GAFF which is 50% lemonade and 50% stout. The stout is poured last to avoid excessive frothing. A spirit can be served in various ways: STRAIGHT or NEAT. No mixers and no ice. The spirit is on its own as a 30 ml standard measure ON THE ROCKS. With ice. Usually no more than half a glass. FRAPPE. Poured over crushed ice WITH A DASH. 10 to 15 ml addition of water, soda or soft drink HALF SHOT. 15 ml of spirit DOUBLE SHOT. 60 ml of spirit To enhance the quality of service, bar staff should: Memorise drinks of regular customers and how they prefer them to be served. Anticipate when the customer may need another drink – but wait for confirmation of order. Serve drinks promptly and courteously, using the correct glassware and garnishes: The following table outlines the most common types of drinks served in a bar and how they should be served: Glass of Beer in a 200 ml badged beer glass with 1cm head of froth Pot of Beer in a 285 ml badged beer glass with a 1cm head of froth Schooner of beer in a 425 ml badged beer glass with a 1cm head of froth Pint of beer in a 570 ml badged beer glass with a 1cm head of froth Soft drinks in a 250 ml Tumbler or Highball with a 1/3 glass of ice, straw and appropriate garnish Juices in a 250 ml High ball with 1/3 glass of ice, straw and appropriate garnish Cognac 250 ml Brandy Balloon No ice Warm the glass Straight spirit – no ice 200 ml old fashioned No ice Straight spirit – with ice 200 ml old fashioned 1/3 glass White Spirit with white mixer 200 ml old fashioned 1/3 glass White spirit with dark mixer 200 ml old fashioned 1/3 glass Dark spirit with white mixer 200 ml old fashioned 1/3 glass Dark spirit with dark mixer 200 ml old fashioned 1/3 glass Port or Sherry 60 ml port glass No ice No Mixer Straight liqueur 30 ml shot / liqueur glass No ice Liqueur with ice Brandy balloon 1/3 glass Liqueur – FRAPPE style Brandy balloon 1/3 glass Crushed ice House wine 200 ml wine glass No ice 150 ml pour Sparkling wine 200 ml flute No ice 150 ml pour Prepare drinks in accordance with legal and enterprise standards, using the correct equipment, ingredients and standard measures: Standard measures for dispensing alcoholic beverages is important to meet: Stock control requirements. Assist in the reduction of wastage through over and under pouring. Uniform service throughout the industry. Responsible service of alcohol provisions. Enterprise profitability requirement. Venues can control stock usage and anticipate profits based on sales. Customer expectations of standard service measures at all times. Spirits can be dispensed by Electronic Measuring Units which dispense either 15 ml or 30 ml measures. Spirits can be dispensed from the bottle using a JIGGER which is an egg cup measure which has to be made of see through plastic. It is illegal in most States to use metal jiggers which prevents the customer from seeing the correct measure. It is illegal in most States to use POSI POURERS which lose calibration when the ball bearings do not align. Weights and Measures Inspectors in each State have the powers to enter licensed premises and conduct tests on: Standard measures being served. Volumes of glassware being used especially for Draught Beers. The analysis of Spirits and liqueurs to test for substitution of brand names. Calibration of equipment used in dispensing of beverages. The following are the standard measures for pouring various alcoholic drinks in Australia: Glass of Beer 200 ml Pot of Beer 285 ml Jug of Beer 1140 ml Shot of Spirit 30 ml Shot of Liqueur 30 ml Sherry or Port 60 ml Glass of red or white wine 150 ml Glass of sparkling wine 150 ml Keep wastage and spills to a minimum: Staff need to be aware of correct glassware required for service and appropriate garnishes. Glassware should be clean and without cracks or stains or grease marks. Staff should always be aware of correct pouring techniques to minimize stock wastage. Staff need to be aware of proper service and portion controls when serving alcoholic beverages. Too much stock served will decrease profit margins. Too little served will impact on customer satisfaction. Wastage and spillage of beverage products is a controllable aspect of Bar Service. All drinks have standard measures as required by Trade Practices requirements and RSA provisions. Small amounts of wastage and spillage add up when reverted to a 365 day figure. The main ways that wastage and spillage may occur in a Bar include: Poor use of Jiggers and Spirit measures Over pouring of draught beers which may be due to poor flow of beer or poor pouring technique by bar staff Eg. If 1000 ml of tap beer was spilled every day that equates to 365 x 1000ml = 365000 ml per year. This is the equivalent of 7.3 barrels which if sold as pots at $3.50 each = $4471of lost revenue !!! Staff not being aware of standard measures. Out of date stock being used. Dropping beverages when served on drinks trays. Incorrect orders being prepared. Can be incorrect quantities or incorrect brand names being used. Double orders being prepared by staff through lack of communication. Too much quantity in stock which means that money is tied up in stock that is NOT being used. Poor handling of beverage stock when receiving delivery or transferring stock such as dropping bottles or incorrect storage. What may seem as insignificant amounts add up over a 12 month period and impact on profitability. Some quality issues to be aware of when serving beverages include: Amount of gas in draught beer, too much gas the beer is heady, too little it pours flat. Staff may need to check the gas regulator in the cool room or the beer chilling unit. Cream based liqueurs like Baileys that may have passed their use by date. White wines or sparkling wines that have not been stored at correct refrigeration temperature of below 5 degrees C. To quickly chill a bottle of white wine, wrap a wet tea towel around the bottle and place in freezer for 10 minutes. The greater surface area of the wet tea towel touching the glass of the bottle will chill it quickly. Opened bottles of red and white wine that have not been sealed properly will lead to OXIDATION of wine. Flat soft drinks in bottles. It is best to use smaller volume bottles of 300 ml SPLITS when dispensing them. Flat post mix soft drinks. Gas pressure is too low or there is no CO2 gas in cylinders. Fruit juices that are past their use by date or have been contaminated by being stored in tin cans. All juice should be decantered into the proper plastic dispensing bottles which can be sealed. Report beverage quality issues promptly to the appropriate person: If there are quality issues with beverages then management needs to be advised quickly. You may need to advise suppliers of any issues so that future deliveries are not compromised. Never throw away beverages that may have a quality issue. Suppliers will need to retrieve them before they can give you a refund or another item. Make notations of any quality issues so that there can be a speedy resolution with suppliers. Provide tray service when appropriate in accordance with enterprise procedures: Staff may be required to perform tray service of beverages to customers: Traditionally non slip trays are held in the left hand and served with the right hand. Drinks should always be served to the RIGHT hand side of the customer. Empty drink glasses should also be picked up from the RIGHT hand side of the customer. The base of the tray should be placed on the pads of your fingers & the forearm is used to support most of the weight. A tray should be loaded in the following way: Tall glasses like HIGHBALLS and POTS should be closest to the servers’ body. The heavy glasses like TUMBLERS should sit in the middle of then tray to provide the balance. Smaller glasses like OLD FASHIONEDS and SHOTS are placed towards the front edge of the tray. Serving the drinks: Always start serving with the drinks that were placed last on the tray. Those that are away from you on the tray. Serve from the customers’ right hand side. If bending down to place the drink make sure that the tray stays level in your left hand as you bend. Provide drink coasters prior to setting down the glass. Advise each customer of the name of the drink you are serving to confirm the order. Once tray is empty, staff should clear away any empty glasses and ashtrays from the table to save time. Attend to any mishaps with speed and safety: Bar staff have one of the highest workcover insurance claim records of any group of workers in Australia. Accidents and mishaps that may occur with beverage service include: Spilling glasses of drinks and bottles of beverages Dropping drinks trays Slips and falls in the bar area and on service floor when wet Cuts and abrasions when handling cracked and chipped glassware Steam burns from Espresso machine or burns from hot water Cutting yourself with knife when preparing garnishes Lower back injuries when handling heavy draught beer barrels and CO2 gas cylinders. Your venue should have procedures that deal with accidents and spillages and breakages. Chipped and Broken glass should be dispensed in proper glass bins that are separate from other bins. Write down any spillages that occurred in a WASTAGE book; no matter how small the spillage has been. This will all have an impact on the profitability of the bar. Incorrect drink orders that have to be re-made are also part of wastage. Clean, clear and dismantle bar areas according to enterprise procedures: Should follow a set procedure as advised by the venue. Should commence 10 to 15 minutes before the bar closes to enable a faster completion. This depends on the venue policy. Some operations will only allow close down when ALL customers have left. Needs to be conducted efficiently and without disruption to other areas of the operations. Items that need to be cleaned, cleared or dismantled include: Washing all glassware and allowing to air dry. Washing ashtrays separately to glassware. Polishing wine and champagne glasses. Washing beer and post mix drip trays. Cleaning and sanitising all tables. Washing and drying all drink trays. Cleaning Espresso machine, trays, panels and backflushing lines with BLIND FILTER. Wash and rinse jiggers, speed pourers, strainers, tongs and post mix gun heads. Restocking all stock items including beers, spirits, liqueurs, wines, chips and nuts, cordials, juices, dairy products. Emptying ice containers and cleaning ice scoops. Cleaning glass chiller units and checking for broken glass fragments. Cleaning all house spirit and liqueur bottles that bare mostly consumed as they get very sticky. Close off Draught beer lines and run water through them if they are not GLYCOL cooled systems. Roll up all bar towels and bar runners and clean bar bench tops. Replace with fresh bar towels or runners. Roll up all bar mats prior to sweeping and washing down bar floors with sanitizing solution. Garnishes should be sealed in their containers and refrigerated for following day use. Unedible garnishes should be discarded. Remove all rubbish bins and bag liners. Taking care when emptying glass bin.Use correct lifting technique and noise protection equipment. A final Cash register read and take all notes, coins, credit card and EFTPOS slips out of till drawer. Conduct handover of bar to incoming bar staff and share relevant information: Handover of staff normally occurs during service between shifts. The transition should be done consistently and without disrupting trade. The Bar should be handed over ready to trade by the next staff member. The cash register and cash floats need to be confirmed and filled with correct notes and coins. Make sure all stock items are fully stocked and available. Advise incoming staff of any shortages or unavailability of stock. Advise incoming staff of any problems with equipment and items that are out of order waiting for servicing. Advise incoming staff of any present customer orders or any that are outstanding. Incoming staff need to be advised of any customer complaints or follow up items ASSESSMENT METHODS The various methods to gather evidence for your assessment will include: Written tests Observation You will be observed by the assessor doing various practical tasks Verbal questioning The assessor will be asking you verbal questions during the course of the Unit to determine if you have understanding of the main underpinning knowledge and competencies. Third party verification Your manager or supervisor will be verifying if you are competent in this Unit in the workplace. There are a number of things you need to do prior to your assessments You MUST complete ALL written assessments The third party verification must be signed by the employer/ supervisor Practice your answers for the verbal questions Read through and practice the observation tasks. Assessment Questions SITHFAB002A - Operate a bar Name: ________________________________ Date: ____________________ Venue: ________________________________ Trainer: ________________________________ Complete ALL of the above information before commencing the assessment The assessment is to be completed in your own time and must be submitted by the due date Complete ALL of the following questions to check your understanding of the Unit . Complete the assessment in Blue or Black ink only Assessments will be marked as “C” – Competent or “NYC” – Not yet Competent Return the completed assessment to your trainer by : Mail – Fax – In person Staff will be informed of results by Trainer within 30 days of completion of assessment RESULTS: Trainer Name: Date: Result: Comment: TRUE / FALSE – Circle the correct answer The volume of a JUG of beer is 1140mls? True False The stock taking term “FIFO” means First In First Only? True False The head on a beer should be at least 2cm? True False Beer that is poured from a barrel through a tap is called Draught Beer? True False MULTIPLE CHOICE - Circle the correct answer A term for bottled spirits and flavorings that have been pre mixed? A- Ready to Drink B- Coolers C- Frappers To serve a spirit or liqueur over crushed ice is called? A- On the rocks B- Neat C- Frappe style The Maximum volume for a glass of wine should be? A- 150 ml B- 200 ml C- 110 ml The alcohol content of heavy beer is? A- 3.9% B- 4.9% C- 5.9% Describe the meaning of a Public Bar. 2. Identify and explain 3 types of bars. 3. List and explain 3 tasks you need to perform when opening a bar for service. 4. Identify and explain 3 methods of serving a spirit: Describe 3 types of garnishes that can be used when preparing assorted drinks. 6. What is the purpose of a stock requisition form in a bar? 7. Identify the correct order in preparing the following drinks- Rank them from 1 to 5. ORDER Pot of beer Café Latte Raspberry lemonade Shot of Baileys Irish Cream Bloody Mary 8. Describe 5 tasks that need to be done when CLOSING a bar at the end of trading. Name them in the order that they would be performed. 9. Explain the following terms in your own words: PAR STOCK FIFO DRAUGHT BEER 10. What are 3 quality checks that can be used to determine if you have poured a draught beer correctly? 11. What is the preferred way of loading glasses on to a drinks tray? OBSERVATION Checklist Assessor to complete This is used by the assessor to observe the employee while they are working. It forms one piece of evidence and should be used in conjunction with other forms of evidence in the assessment decision for competency in this Unit. EMPLOYEE NAME NAME OF WORKPLACE ASSESSOR NAME Observed the employee: Comments Preparing a range of draught beers Preparing arrange of non alcoholic bevs Making a number of mixed drinks Cleaning bar as they go Disposing of rubbish and other waste Restocking items in fridges according to FIFO and soldier formation Workplace considerations Identify any issues in the workplace – policies-procedures-equipment etc that needs to be considered during the assessment. Assessor signature Date VERBAL QUESTIONING – Checklist This checklist is to be used when assessor is asking verbal questions of the employee. It forms one piece of evidence and should be used in conjunction with other forms of evidence in the assessment decision for competency in this Unit. EMPLOYEE NAME ASSESSOR NAME Verbal questions Satisfactory response Yes No What is a bar? When should a bar be restocked? How should drinks be served at a table? Why is it important to have clean glassware? How do you prepare a scotch and coke? How do you properly handle straws? Feedback Employee’s underpinning knowledge was: SATISFACTORY NOT SATISFACTORY Assessor signature Date SUPERVISOR / EMPLOYER Checklist Manager or supervisor to complete This checklist is used by a third party (supervisor) to verify the employees ability to perform the required skills for this Unit. It should be used in conjunction with other forms of evidence in the overall assessment decision. EMPLOYEE NAME NAME OF MANAGER/SUPERVISOR Employee demonstrates competent performance: Comments Set up bar display area according to proper enterprise requirements Check and restock bar products and materials where necessary, completing any documents. Store all items in correct place and at correct temperature. Take drink orders and either note or memorise them correctly. Check products or brand preferences with the customer in a proper manner. Advise customers on a selection of drinks and make appropriate recommendations. Identify any specific customer preferences. Receive and process customer payments. Serve drinks promptly and courteously according to customer preferences Prepare non-alcoholic beverages and serve according to customer preference. Minimise wastage and spillage. Clear, clean or dismantle bar areas according to enterprise procedures. Check and reorder stock according to enterprise procedures. Set up bar correctly for next service Safely dispose of all waste, especially hazardous substances Manager/Supervisor signature Date 27 (GTD 2011 - SITHFAB002A Operate a bar. Version5-2011 This unit deals with the skills and knowledge required to carry out bar operations in a range of hospitality enterprises. It reflects the role of a bar attendant.