SITHFAB003 Operate a Bar - acohr.com.au€¦ · Web viewV4. 3.1 Performs all pre-service requirements taking into consideration any regulatory and organisational policies and procedures

SITHFAB003 Operate a Bar

Assessor Guide

Assessment Workbook

Table of ContentsSITHFAB003 Operate a Bar....................................................................................1

Assessor Guide..............................................................................................................1

Table of Contents...................................................................................................................2

Instructions.............................................................................................................................3

The Unit of Competency........................................................................................................3

The Context for Assessment................................................................................................4

Assessment Methods............................................................................................................4

Resources Required for Assessment..................................................................................4

Learner Assessment Cover Sheet........................................................................................5

Assessment 1. Knowledge Assessment..............................................................................6

Assessment 2. Research Assessment...............................................................................25

Assessment 3. Practical video Assessment.....................................................................31

Assessor Instructions.....................................................................................................31

Learner Instructions........................................................................................................31

2 SITHFAB003 Operate a Bar Version 2.0 13/12/2019

Assessment Workbook

InstructionsThe assessments in this workbook is divided into three (3) categories: Knowledge Assessment, Research Assessment and Practical Video Assessment.

The questions under Knowledge Assessment and Research Assessments are all in a short answer format. The assessment tasks requiring practical demonstration of skills are covered in the Practical Video Assessment. You must answer all questions using your own words. However, you may reference your Learner Guide and other relevant resources and learning materials to complete this assessment.

Some questions cover processes you would likely encounter in a workplace. Ideally, you should be able to answer these questions based on the processes that are currently in place in your workplace. However, if you do not currently have access to a workplace, then answer the questions based on processes that should be implemented in a typical workplace setting.

The Unit of CompetencyThe units of competency specify the standards of performance required in the workplace.

This assessment addresses the following unit of competency:

SITHFAB003 Operate a Bar

1. Prepare bar for service.

2. Take drink orders.

3. Prepare and serve drinks.

4. Close down bar operations.

5. Work safely and reduce negative environmental impacts.

A complete copy of the above unit of competency can be downloaded from the TGA website:

https://training.gov.au/Training/Details/SITHFAB003

SITHFAB003 Operate a Bar Version 2.0 13/12/2019 3

Assessment Workbook

The Context for AssessmentTo complete the assessments in this workbook, students need to have access to their learning materials and the Internet. The Knowledge Assessment may be completed wholly at the learner’s home or chosen place of study. The Practical Assessment must be completed in a workplace or in a simulated environment.

Assessment MethodsThis workbook uses the following assessment method(s):

Knowledge Assessment – A set of generic and workplace questions testing the learner’s general knowledge and understanding of the general theory behind the unit.

Research Assessment – Research questions to test your overall knowledge of the unit requirements.

Practical Video Assessment – A set of tasks or activities completed according to set instructions and guidelines to meet the requirements of the relevant unit. These tasks and activities require you to have access to a workplace and submit videos.

Resources Required for AssessmentThe learner will need access to:

Computer with Internet and email access and a working web browser

Installed software: MS Word, Adobe Acrobat Reader

A workplace that will allow you access to:

o A workplace supervisor

o Workplace resources and equipment needed to complete the Practical Assessment


Assessment Workbook

Learner Assessment Cover SheetTo the learner: Print this cover sheet and complete it by filling in all the required information and signing on the space provided. Your signature must be handwritten. Scan the completed cover sheet and submit it along with your evidence submissions. Use the filename: SITHFAB003 Cover Sheet

Learner NameLearner Number

Learner Phone number Email

Course Code SIT30616Course Name

Certificate III in Hospitality

Unit CodeUnit Name

Assessment Number/Types

1 Knowledge Assessment2 Research Assessment3 Practical Video Assessment

I confirm that the attached work is entirely my own, except where other writers have been referenced. I confirm that this assignment has not been submitted before at ACOHR or other institutions. I understand that plagiarism and other forms of cheating will result in academic penalty.By submitting this assessment, I agree that:

I have and read and understood the details of the assessment I understand the rules and consequences of plagiarism and that the attached assessment is my own work. I have one week in which to resubmit this assessment if I am deemed unsuccessful.

Learner’s Signature

Date

Trainer/Assessor to completeAssessment 1: Knowledge

AssessmentAssessment 2: Research Assessment Assessment 3 Practical Video

Assessment

DateSatisfactory (S)

Not Yet Satisfactory (NYS)

Resubmission required

(Y/N)Date

Satisfactory (S)Not Yet

Satisfactory (NYS)


(Y/N)Date

Satisfactory (S)Not Yet

Satisfactory (NYS)


(Y/N)

comments/observations/feedback comments/observations/feedback comments/observations/feedback


Assessment Workbook

Overall Result for this Workbook C/NYCTrainer/Assessor’s NameTrainer/Assessor’s Signature Date


Assessment Workbook

Assessment 1. Knowledge Assessment

1. A. What does the term “mise en place” mean, in relation to bar service?

B. Why is mise en place an important part of your opening procedures when working in a bar?

S ☐ NYS ☐

Trainer comments: (only comment if NYS)

2. Look at the picture below. Write a list of mise en place procedures for the setup and opening of this bar. Ensure you think about what you cannot see in the picture, e.g., Bar fridge, ice receptacle etc. You must list 15 procedures.


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3. When setting up the bar it is important that you restock all fridges and shelves with the products you will require during service as part of your mise en place. What are the most common types of the following products required? The first one in each category has been completed as an example.

ITEM VARIETIES

PRE-MIXED DRINKSVodka cruiser

BEER Corona

EDIBLE AND NON-EDIBLE GARNISHES

Straws

ACCOMPANIEMENTS Sugar

FORTIFIED WINE Port

NON-ALCOHOLIC BEVERAGES

Coke

SPIRITS Brandy

WINES (red and white) Shiraz

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4. Look at the picture below. Write an organisational procedure for how employees should present the bar with the display stock, bar products and tools. In your answer discuss cleaning requirements, restocking and reordering.

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5. A. Before you reorder stock in the bar, what are 5 resources, areas or products you should check first? Include alcoholic and non-alcoholic supplies, garnishes and cleaning products.

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B. Explain a procedure for ordering bar stock, either a paper-based order, or POS system order.

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6. Write the procedure for the presentation of the following beverages.

MARGARITA

RED WINE

LEMON LIME BITTERS

SANGRIA


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BEER

S ☐ NYS ☐



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7. For each of the following pieces of equipment, what are they used for and what additional resources do they require. Provide an example of the type of establishment that would use this type of equipment.

MANUAL CASH REGISTER

POS SYSTEM

EFTPOS

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Assessment Workbook

8. A. During a function at a hospitality venue, the host will decide on how the bar will operate during service. Describe the following types of function bar service.

CASH DRINKS

DRY TILL

INCLUSIVE PACKAGES

OPEN BAR

PRE-SET DRINKS

SET LIMITS

B. What is the procedure for bar staff when operating this type of bar service

CASH DRINKS

DRY TILL

INCLUSIVE PACKAGES

OPEN BAR

PRE-SET DRINKS

SET LIMITS

S ☐ NYS ☐


Assessment Workbook


9. Look at the following drink orders. What are 3 alternatives that the customer may prefer to order? This may refer to brand, garnish, additives, glass size, quantities.

Tanqueray Gin and Tonic

Heineken

Corona with lime wedge

Schooner of Beer

Vodka soda with lots of

ice

Scotch and diet coke

½ Vodka lime soda

Red wine room

temperature

S ☐ NYS ☐



Assessment Workbook

10.For this assessment question you are required to access the document in your supplementary files called Australian Standards AS5034. Read the document and answer the following questions.

a. Provide a brief overview of the Australian Standard AS5034 that applies to safe bar operations.

b. What training should an employee undergo prior to working in restricted areas where inert gases are in use?

c. What are the dangers of inert gases

d. What are the requirements stated in the AS5034 to ensure safety of employees and customers in the event of a leak?

e. Look at each of the following images. According to the AS5034, what safety requirements should be in place for the use of inert gases for beverage dispensing systems, to ensure the safety of both employees and customers?


Assessment Workbook

KEG COOLROOM

OPEN BAR


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POST MIX SYSTEM

f. What is an example of a sign that may be in an area that uses inert gases? Paste a picture here.

11.A. For the following 5 chemicals you may use in the bar area, you are to research and find their SDS and complete their usage and hazard statements.

CHEMICAL USAGE HAZARD STATEMENTS

Cafetto Espresso clean

Jantex spray and wipe cleaner

Clean Plus Top Cellar cleaner sanitiser


Assessment Workbook

Jantex glass washing liquid

Iceberg 1 Beer line cleaner

b. There are four key elements to safely storing chemicals at the workplace. Describe the requirements for each of the 4 elements

Labelling containers and portable bottles

Displaying the SDS for each chemical

Storing of cleaning chemicals

Training staff

c. The safe storage of hazardous chemicals is an essential part of the workplace environmental, health, and safety program. Identify 2 forms of signage that may be used where chemicals are stored.


Assessment Workbook

S ☐ NYS ☐



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12.What is your responsibility regarding safety of the following bar equipment? Identify one safe work practice you must follow, and who is responsible general maintenance of the machine. The first one has been done for you.

EQUIPMENTSAFE WORK PRACTICE MAINTENANCE

RESPONSIBILITY

Blender

Safety lid must always remain on during operation. Turn off prior to cleaning

Small maintenance like changing blades can be done in house. Larger maintenance and it should be returned to supplier.

Glass washer

Espresso machine

Ice machine

Under counter fridges

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Assessment Workbook

13.A. Identify 5 hazardous manual tasks you may encounter when working behind the bar.

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b. For the above manual handling risks you identified, how can you reduce the risks by using safe handling techniques?

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14.A. List 5 ways that you use environmentally sound practices to minimise impact when using each of the following resources.

Cleaning products

Equipment

Water

Energy

b. What impact does the overuse or misuse of these resources have on the environment?

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15.What is the best way to dispose of the following bar waste to ensure you are minimising negative environmental impact?

Hazardous substances

Recyclable glass

Plastic bottles and containers

S ☐ NYS ☐


Assessment Workbook


16.At times you may be required to perform a handover of information to the next shift in a bar. According to your organisational procedures, what type of information should you be communicating to staff on the next shift? Identify 5

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Assessment Workbook

ASSESSOR MARKING CHECKLIST

Learner’s Name:

Student ID

Date

Assessment 1 – Knowledge questions

S ☐ NYS ☐

Trainer comments:

Trainer/Assessor’s NameTrainer/Assessor’s Signature Date


Assessment 2. Research Assessment

17.For this assessment you are required to research different bars and bar service styles and complete the following table. An example has been given

BAR TYPE EXAMPLE

(Name and URL)

DESCRIPTION OF SERVICES

SPECIALTY BAR

Jack Rabbits Whisky Bar

http://www.electricavenuejr.com.au/mrsjrabbits.html

A specialty Whisky bar with a relaxed, speakeasy vibe, offering technical and creative cocktails, as well as whisky, fine wines and beers

NIGHTCLUB

COCKTAIL BAR

DISPENSE BAR

SPORTS BAR

HOTEL BAR

Assessment Workbook

S ☐ NYS ☐



18.To complete the following table you will need to identify a brand for each of the beverage types listed, list the preparation, serving techniques and characteristics of the beverage. An example has been done for you.

BEVERAGE BRANDS

(name of beverage and brands used to make drink)

PREPARATION

(STANDARD MEASURE, INGREDIENTS, ACCOMPANIMENTS)

SERVING TECHNIQUE

(glass, sequence, service)

CHARACTERISTICS OF BEVERAGE

Scotch on the rocks

Johnnie Walker Black

30 ml JWB poured over ice. No accompaniments

Whisky glass/Rock glass/Old fashioned glass, place ice in glass, measure JWB and pour over ice

Smokey wood, dry spice, creamy toffee, light peat

Beer of your choice

Non-alcoholic beverage

White wine

Red wine

Assessment Workbook

Sparkling wine

Mixed drink of your choice

Fortified wine

Cocktail of your choice

Margarita

Martini

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Assessment Workbook

19.You are required to research bar equipment and discuss their features, safety and hygiene issues. Complete the following table for the 4 pieces of equipment. An example has been provided. Ensure your product is within Australia.

EQUIPMENT BRAND AND PRICE

FEATURES SAFETY HYGIENE

COFFEE GRINDER

Quamar Q50E Grinder $845

Touch Screen Display - Program dose, as well as a variety of grinder settings, electronically with the touch screen settings.

1.5kg Daily Production - Designed and priced for low to medium consumption without any loss of quality. Perfect for an additional espresso option or office space.

Stepped Grind Adjustments - Allows the going back and forth of grind settings with ease.

Colour Variety - Available in five colours to suit the style of any cafe, office, or home.

Burrs are locked inside the casing so there is no chance of hands getting caught. Water should not be used to clean. Simply use a dry cloth to wipe out.

Hopper should be wiped out at the end of every shift. It can be completely removed and washed in warm soapy water. All other parts should be brushed out with the brush supplied with machine.

DRINK DISPENSING SYSTEM

GLASSWASHER


Assessment Workbook

ICE MACHINE

REFRIGERATION

S ☐ NYS ☐




Learner’s Name:

Student ID

Date

Assessment 2 – Research Assessment

S ☐ NYS ☐

Trainer comments:


Assessment Workbook

Assessment 3. Practical video AssessmentAssessor Instructions

The Practical Assessment is a set of tasks that must be completed in the workplace.

This assessment will help the learner demonstrate skill requirements relevant to operating a bar.

Learner Instructions

The Practical Assessment is a set of tasks that must be completed in a workplace.

This assessment will help you demonstrate skill requirements relevant to operating a bar.

While working within your workplace you are required to prepare and present a diverse range of alcoholic and non-alcoholic beverages. This is to include taking orders, using the correct equipment, ingredients, measures and the setup to pack down and cleaning procedures before, during and after service on four (4) separate occasions.

For each of the following tasks, you should access your organisations operational procedures to ensure you are completing tasks correctly.

TASK 1. Video submission: Showing how you have safely completed mise en place for the bar where you will be completing your video submissions.

TASK 2. Video submission: You are required to demonstrate how you interact and communicate with customers, making recommendations and communicating information.

TASK 3. Video submission: You are required to take a customer order and payment, check ingredients for quality, deliver beverages to table and safely clean up a spillage or breakage which you will need to report.

TASK 4. Video submission: You are required to take a basic customer order and payment and safely clean and clear the bar area, storing garnishes, replenishing stock and resources for next shift, using waste minimisation techniques and disposing of waste as per organisational procedures.

Videos should be no longer than 5 minutes EACH

Use the filename: SITHFAB003 video submission 1 / 2 / 3 / 4


Assessment Workbook

Task 1

Video submission

For this video submission you are required to show how you have safely completed mise en place of the bar area.

KEY POINTS

The mise en place should be completed prior to taking the video, as the video will be a walk through of what you have completed.

Look at the learner checklist below and ensure you have covered all requirements that you will be assessed on in the video.

Use the filename: SITHFAB003 video submission 1

LEARNER CHECKLIST

Learner should use the following checklist as a guide to ensure they have covered all the following marking criteria prior to submitting each video.

Learner to tick

3.1 Performs all pre-service requirements taking into consideration any regulatory and organisational policies and procedures and to suit the style of bar that will be used. For example;

Lighting, music, chairs and tables all in place. Cupboards and doors unlocked Menus out and any signage including RSA signs are visible Bar displays; All displays are clean with labels facing front.

☐

3.2 Mise en place is complete and food products stored in correct temperature environment, for example;

Edible and non-edible garnishes prepared Filling ice receptacle Coasters and promotional material out Restocking of beer, mixers, spirits, wines. Complete any documentation including requisition forms, till float.

☐


Assessment Workbook

Task 2

Video submission

In this role play assessment you are required to demonstrate how you interact and communicate with customers, making recommendations and communicating information.

KEY POINTS

You will require someone to play the part of a customer who is not sure what they would like to drink and is asking for recommendations. You will need to ask questions in order to determine the customers preferences and relay information back to the customer.

The customer must order a minimum of 2 drinks, and you should calculate the cost before confirming their order, making their drinks and taking payment.



LEARNER CHECKLIST


Learner to tick

3.3 Correctly and professional interact with customers while taking orders and making recommendations, taking into consideration opportunities for upselling, for example;

Following organisational procedures for order taking (POS, order pad, memory) Offering a bottle instead of a glass of wine (remembering RSA responsibilities) Use different questioning techniques to determine the customers preferences,

while actively listening for responses Considering customer preferences for brand, mixers, strength, temperature and

ice

☐

3.4 Communicate information to customers to fully inform them of drink preferences, for example;

Giving customers a thorough breakdown of drinks tailored to their liking including ingredients, quantities, alternatives and price.

Calculating new quantities of ingredients in order to calculate the correct price.

☐

3.5 Select and use payment technology correctly when receiving and processing payments, making calculations to provide correct change. Including;

Running a tab EFTPOS machine Cash sales

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Assessment Workbook

Calculating correct change or tips

3.6 Successfully make a range of alcoholic and non-alcoholic beverages while taking into consideration legal requirements, industry standards and organisational procedures. Including;

Responsible service of alcohol Preparation of Wines, beers, mixed drinks, spirits, fortified wines and non-

alcoholic beverages Order the sequence of preparation of drinks to ensure consistent quality and

timeframes of delivery to customers Correct presentation of beverages Following organisations recipes when unfamiliar with drinks required. Practices safe food handling

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3.7 Select and use correct measures, equipment and ingredients while preparing alcoholic and non-alcoholic beverages for example;

Safely use blenders, ice machine, glass washer Nips measures Shaker, muddler Correct ingredients according to organisational recipes

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3.8 Choose the correct glassware and garnish for beverages being prepared and served, for example;

High ball, wine glass, rock glass, cocktail glass Lemon, lime, olives, pineapple, banana, orange etc.

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3.9 Use waste minimisation techniques including reducing spillages when preparing beverages, for example;

Confirming the correct drink/ingredient has been selected before pouring Measuring drinks/ingredients over glass to reduce spillages Pouring beer correctly from beer taps Only cutting enough garnishes for service period

☐


Assessment Workbook

Task 3

Video submission

In this role play assessment you are required to take a customer order and payment, check ingredients for quality, deliver beverages to table and safely clean up a spillage or breakage which you will need to report.

KEY POINTS

You will require someone to play the part of a customer to place the order. The customer must order a minimum of 2 drinks, which you will make and

deliver to their table using tray service. After delivering the drink you must clean up a spillage or breakage and report

to the supervisor. The supervisor does not need to be in the video, you can speak as if the camera is the supervisor.



LEARNER CHECKLIST


Learner to tick

3.3 Correctly and professional interact with customers while taking orders and making recommendations, taking into consideration opportunities for upselling including;



ice

☐


Running a tab EFTPOS machine Cash sales Calculating correct change or tips

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Responsible service of alcohol

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Assessment Workbook

Preparation of Wines, beers, mixed drinks, spirits, fortified wines and non-alcoholic beverages

Order the sequence of preparation of drinks to ensure consistent quality and timeframes of delivery to customers

Correct presentation of beverages Following organisations recipes when unfamiliar with drinks required. Practices safe food handling



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☐



☐

3.10 Inspect beverages/ingredients for signs of poor-quality during service and take appropriate action when required including reporting to supervisor/manager so that it can be followed up or replaced, for example;

Milk is in date Wine is not corked Garnishes are in good quality Stock is in date

☐

3.11 Follow organisational procedures when providing tray service, for example;

Carry tray with one hand Load the tray for safety and balance with glasses Tray is in left hand, serve with right hand

☐

3.12 Quickly and safely respond to breakages and spills, for example;

Alert customers or staff a hazard exists Sweep up broken glass or other debris Mop up or clean up with a disposable cloth Dispose of waste in appropriate way Put out hazard signs

☐


Assessment Workbook

Task 4

Video submission

In this role play assessment you are required to take a basic customer order and payment and safely clean and clear the bar area, storing garnishes, replenishing stock and resources for next shift, using waste minimisation techniques and disposing of waste as per organisational procedures.

KEY POINTS

You will require someone to play the part of a customer to place the order. The customer must order a minimum of 2 basic drinks, make payment and

quickly and safely prepare their drinks. You must then pack down the bar, cleaning and storing garnishes and

resources as required. Restock one part of the bar with beer or wine or mixers and ensure bar is

ready for next shift. During this process show that you are using waste minimisation techniques,

and that you have responsibly disposed of waste. Look at the learner checklist below and ensure you have covered all

requirements that you will be assessed on in the video.


LEARNER CHECKLIST


Learner to tick




ice

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☐


Assessment Workbook



alcoholic beverages Order the sequence of preparation of drinks to ensure consistent quality and

timeframes of delivery to customers Correct presentation of beverages Following organisations recipes when unfamiliar with drinks required. Practices safe food handling

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☐



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☐

3.13 Clear and clean bar areas and equipment while following WHS, food safety and organisational procedures, for example;

Following manufacturer instructions for cleaning equipment Ensuring equipment is unplugged before cleaning’ Put away all stock, small and large equipment Following correct procedures to clean and sanitise bar surfaces

☒

3.14 Correctly store garnishes in the correct temperature environment according to food safety regulations, for example;

Wrap garnishes and place in fridge Checking fridge temperature Dispose of garnishes of bad quality

☐

3.15 Setup bar for following service period including stock levels, glasses, equipment, for example;

Confirm and record stock levels and reorder/restock according to organisational procedures

☐


Assessment Workbook

Fridges are full Equipment is clean and in place Glassware is clean, stored correctly and in place

3.16 Effectively use waste minimisation techniques including the use of water, energy, recycling and other resources to reduce negative environmental impact, for example;

Not leaving taps running Only placing full loads into the glass washer Separating items for recycling including glass and plastic

☐

3.17 Correctly dispose of all waste including plastic, glass, cardboard and hazardous substances to minimise negative environmental impacts, for example;

Recycling Separating general waste from other waste

☐


Assessment Workbook


Learner’s Name:

Student ID

Date

Assessment 3 - Practical Video Assessment

Video 1 Video 2 Video 3 Video 4

S ☐ NYS ☐ S ☐ NYS ☐ S ☐ NYS ☐ S ☐ NYS ☐

Trainer comments:

Marking Checklist Tick if successful

Is the learner able to: V1 V2 V3 V4

3.1 Performs all pre-service requirements taking into consideration any regulatory and organisational policies and procedures and to suit the style of bar that will be used. For example;

Lighting, music, chairs and tables all in place. Cupboards and doors unlocked Menus out and any signage including RSA signs are visible Bar displays; All displays are clean with labels facing front.

☐ ☐ ☐ ☐

3.2 Mise en place is complete and food products stored in correct temperature environment, for example;

Edible and non-edible garnishes prepared Filling ice receptacle Coasters and promotional material out Restocking of beer, mixers, spirits, wines. Complete any documentation including requisition forms, till float.

☐ ☐ ☐ ☐


Following organisational procedures for order taking (POS, order pad, memory)

Offering a bottle instead of a glass of wine (remembering RSA responsibilities)

Use different questioning techniques to determine the customers preferences, while actively listening for responses

Considering customer preferences for brand, mixers, strength, temperature and ice

☐ ☐ ☐ ☐


Assessment Workbook

3.4 Communicate information to customers to fully inform them of drink preferences, for example;

Giving customers a thorough breakdown of drinks tailored to their liking including ingredients, quantities, alternatives and price.

Calculating new quantities of ingredients in order to calculate the correct price.

☐ ☐ ☐ ☐



☐ ☐ ☐ ☐



alcoholic beverages Order the sequence of preparation of drinks to ensure consistent quality

and timeframes of delivery to customers Correct presentation of beverages Following organisations recipes when unfamiliar with drinks required. Practices safe food handling

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☐ ☐ ☐ ☐



☐ ☐ ☐ ☐



☐ ☐ ☐ ☐

3.10 Inspect beverages/ingredients for signs of poor-quality during service and take appropriate action when required including reporting to supervisor/manager so that it can be followed up or replaced, for example;

Milk is in date Wine is not corked Garnishes are in good quality Stock is in date

☐ ☐ ☐ ☐


Assessment Workbook

3.11 Follow organisational procedures when providing tray service, for example;

Carry tray with one hand Load the tray for safety and balance with glasses Tray is in left hand, serve with right hand

☐ ☐ ☐ ☐

3.12 Quickly and safely respond to breakages and spills, for example;

Alert customers or staff a hazard exists Sweep up broken glass or other debris Mop up or clean up with a disposable cloth Dispose of waste in appropriate way Put out hazard signs

☐ ☐ ☐ ☐

3.13 Clear and clean bar areas and equipment while following WHS, food safety and organisational procedures, for example;

Following manufacturer instructions for cleaning equipment Ensuring equipment is unplugged before cleaning’ Put away all stock, small and large equipment Following correct procedures to clean and sanitise bar surfaces

☐ ☐ ☐ ☐

3.14 Correctly store garnishes in the correct temperature environment according to food safety regulations, for example;

Wrap garnishes and place in fridge Checking fridge temperature Dispose of garnishes of bad quality

☐ ☐ ☐ ☐

3.15 Setup bar for following service period including stock levels, glasses, equipment, for example;

Confirm and record stock levels and reorder/restock according to organisational procedures

Fridges are full Equipment is clean and in place Glassware is clean, stored correctly and in place

☐ ☐ ☐ ☐

3.16 Effectively use waste minimisation techniques including the use of water, energy, recycling and other resources to reduce negative environmental impact, for example;

Not leaving taps running Only placing full loads into the glass washer Separating items for recycling including glass and plastic

☐ ☐ ☐ ☐

3.17 Correctly dispose of all waste including plastic, glass, cardboard and hazardous substances to minimise negative environmental impacts, for example;

Recycling Separating general waste from other waste

☐ ☐ ☐ ☐



Documents

SITHFAB003 Operate a Bar - acohr.com.au€¦ · Web viewV4. 3.1 Performs all pre-service requirements taking into consideration any regulatory and organisational policies and procedures