Reference no: EM133968861

ASSESSMENT TASK - PROJECT

ASSESSMENT INSTRUCTIONS

While being observed by your assessor, take, prepare, and serve drink orders to customers according to regulatory requirements, organisational procedures and standards.
STEPS TO TAKE
PART A. Taking Orders
Access the following documents:
Organisational procedures on the following:
Preparing alcoholic and non-alcoholic beverages
Providing tray service
Organisational presentation standards for beverages
Take beverage orders for at least one of each of the following:
Mixed drink
Cocktail
Spirit served neat
Beer, wine or fortified drink
Non-alcoholic beverage
You must take beverage orders from at least three customers.
Ask customers for specific preferences in each beverage order. Preferences can involve the following:
Beverage brands
Garnishes
Glassware
Ice
Mixers
Alcohol strength
Beverage temperature
Recommend at least one beverage to each customer to assist in their drink selection.
Suggest beverages to customers to promote and upsell products.
Take note or memorise each order correctly and log them in your bar's electronic ordering system.
Receive and process customer payments using your organisation's electronic payment system. You must calculate the cost of transactions and provide correct change.

PART B. Preparing Drinks

Prepare each beverage indicated in each order you took according to the following:
Recipe cards
RSA legislation of your state/territory
Australian food safety standards and organisational standards
Organisational procedures
Make sure that you are preparing each beverage using the correct equipment, ingredients and measurements. You also must follow each customer preference specified in each order.
Pour each beverage in the appropriate glassware and put the appropriate garnishes to each beverage. These must be done according to your organisational standards.
Minimise wastage and spillage when preparing drinks.
Check the quality of at least three beverages during service.
Take corrective action on at least one identified beverage quality issue.
Report each identified beverage quality issue to your supervisor.
Use safe work practices while preparing beverages.
Use energy, water and other resources efficiently while preparing beverages

PART C. Serving Orders
Provide tray service to at least one customer according to your organisation's procedures.
Attend to at least two instances of each of the following promptly and safely:
Spillages
Breakages
YOU WILL BE ASSESSED ON YOUR
Practical knowledge of the following:
Beverage recipes
RSA legislation of your state/territory
Australian food safety standards and organisational standards
Organisational procedures on preparing beverages and providing tray service
Practical skills relevant to the following:
Taking orders, processing transactions and provide correct change
Sequencing preparation tasks to efficiently serve customers
Managing your own speed, timing and productivity while operating a bar
OBSERVATION FORM
Before starting this task, review the Workplace Assessment Task 3 - Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task.
YOUR ASSESSOR WILL
Organise workplace resources required for you to complete this assessment.

Advise you on the time and location of the assessment.
Discuss with you the practical skills listed in the Observation Form prior to the assessment.
Address your queries and concerns regarding this task.

TAKING DRINK ORDERS
During the service period, candidate:
1. Takes orders from at least three customers.
At a minimum, candidate must conduct ALL of the following:
a. Approach each customer once seated and once candidate is free from doing tasks.
b. Provide each customer a beverage list
This must include the standard price for each beverage.
c. Asks at least one unsure customer what they want to drink or what flavours they like in a beverage to guide their recommendation.
d. Suggest at least one beverage to each customer to promote it.
Beverage that candidate suggests must correspond with the beverages that they need to promote as indicated in the promotional materials or brochures that they accessed in this task
e. Make at least one recommendation on what the customer must order.
This must correspond with the drink preference or flavour on the beverage suggested.
f. Ask each customer for the type of beverage they want to order.
At a minimum, candidate must take an order for each of the following beverages:
iii. At least one spirit served neat.
This refers to a spirit that is served in a glass without being mixed with any other ingredient Assessor must specify the spirit that candidate took an order for:
At least one of the following:
Beer
Wine
Fortified drink
Assessor to specify the beer, wine or fortified drink that candidate took an order for:
At least one non-alcoholic beverage.
This refers to a non-alcoholic beverage that can either be:
Served by itself and not mixed with any other beverage.
Mixed with other non-alcoholic beverages to create a new drink. Examples include the following:
Soda
Lemon squash
Lemon, lime and bitters
Assessor must specify the non-alcoholic beverage that candidate took an order for:
At least one mocktail.
This refers to a mixture of non-alcoholic beverages that are created to resemble the appearance and taste of an actual cocktail. Mocktails are typically named with the word ‘virgin' or ‘non- alcoholic'. Examples include
Virgin apple martini
Non-alcoholic Sangria
Virgin Margarita
Assessor must specify the mocktail that candidate took an order for:
g. Ask each customer for the specific category of the drink they want to order, as necessary.
For example, if customer asks for a pint of beer, candidate can ask for the type of beer that customer wants. Candidate can also provide the customer current available options for types of beer (e.g. lager, ale, stout, etc.)
h. Suggest at least one option for each customer to upgrade their drink.
This refers to providing each customer an option to order the same drink with a more premium brand or mixers, which entails a higher price point.
If customer already orders the highest price level possible for a drink, there is no need for the candidate to suggest an option to upgrade.
Ask each customer for their preferences for the drink that they ordered.
Candidate must ask customers about their preferences on their drinks based on the criteria listed below. This will depend on the drink that customer is ordering.
For example, a customer is asking for a shot of tequila. Candidate must not ask for the customer's preference in mixers and ice since a tequila shot is not served with any other ingredient. However, candidate can ask for the following:
Glassware that customer wants it to be served in
Whether customer wants it to be served chilled
Whether customer wants it to be served with accompaniments (lime and salt)
Candidate must also ensure that there are other available options for the preference that they are asking for.
For example, candidate must only ask for the customer's preference in brand if there are multiple brands that their bar can serve. If there is only one brand that the organisation serves of a specific drink, candidate must not ask for it.

i. Brand of drink to be served or to be used in a drink.
For example, a customer has a preference on the brand of tequila to be served.
ii. Garnishes that a drink will be served with.

For example, a customer prefers an Old-fashioned to be served with a lemon peel instead of an orange peel.

iii. Glassware that a drink will be served in
For example, a customer prefers their premium brand tequila to be served in an Old-fashioned glass instead of a shot glass
iv. Amount of ice to be placed in a drink
For example, a customer prefers to have their whisky served with a huge cube of ice instead of being served neat.
v. Mixers or ingredients to be included in a cocktail.
For example, a customer prefers a dry vodka martini instead of a standard gin martini. This means that vodka must be used as the main spirit for the cocktail and there must be very little vermouth added.
vi. Strength of drink they prefer
For example, a customer prefers to have a 375 mL bottle of mid-strength stout (3.5% alcohol per volume)
vii. Temperature of drink to be served.
For example, a customer prefers a glass of vodka served neat in the coldest drinking temperature that the bar can serve it.
j. Provide at least two available options for each customer preference that they identified.
For example, if a customer has a preference on the brand of tequila that they will be served with, candidate must mention at least two available tequila brands in their bar.
Repeat each of the following for each customer to ensure that they are correct:
Each drink ordered
Identified preferences for each drink
Candidate must wait for each customer's confirmation after they repeat the order.
l. Use active listening to determine customer preferences.
In demonstrating this, candidate:
Refrain from interrupting the customer as they speak
Focus on the words spoken by the customer
Use appropriate facial expressions such as nodding or smiling to show that they are listening
Summarise what the customer has said in their own words to confirm understanding
Suspend judgment when customer provides their opinion on any menu items

m. Use questioning skills determine customer preferences.
In demonstrating this, candidate:
Encourage customer to ask questions about types of beverage that they serve.
Ask follow-up questions to determine what specific food and beverages they would prefer
Ask customer if they are willing to try specific flavours or ingredients to determine viable options
Let customers pick between or among food and beverage choices they may like

Provide clear information on each beverage that each customer asks about or each beverage each customer wants to order.
In demonstrating this, candidate provides the following information to:

For example, if customer orders a glass of Shiraz, candidate must discuss that it is full-bodied with concentrated jammy aromas and flavours of blueberry and blackberry.

Short explanation of how a drink is made, together with its ingredients.
This is typically done when customer order a cocktail, mixed drink or a mocktail.
For example, a customer orders a glass of Old-fashioned. Candidate must explain that it is made up of a sugar cube muddled in angostura bitters, stirred with ice, bourbon/rye whiskey and garnished with an orange peel.

Price of each beverage ordered.
Candidate must consider any modification made to drinks when discussing the price.
For example, if customer prefers a premium top shelf whisky, candidate must ensure that they are discussing the price of the whisky brand that they are serving.

How many standard drinks each beverage is equivalent to.
Standard drinks refer to beverages that have 10 g of pure alcohol. A standard drink is often equal to the following:
375 mL of beer
100 mL of red wine
60 mL of fortified drink
30 mL of spirit
This must correspond with the standard drink equivalent of each beverage indicated in the bar's menu or recipe cards.
For example, a customer orders a standard serve of a dry gin martini, which contains 60 mL gin (spirit) and 30 mL vermouth (fortified drink). Candidate must discuss that a serving of martini is equal to 2 and a half standard drinks.

o. Provide accurate information on beverages that each customer asks about or beverages each customer wants to order.
In demonstrating this, candidate:
Discuss each of the customers' beverage orders as they appear in bar menus
Show each beverage in the brochure while confirming each customer's beverage orders.
Modify their explanations to each customer based on the preferences that they agreed on
Discuss prices of beverages as they appear in price lists.
Candidate must ensure that the prices that they discuss corresponds with the prices for each drink in the price list that they reviewed for this task

2. Takes note of each customer order.
Candidate must write down each customer order and each of their preferences in their note pad. This must correspond with each customer order that they took for this task.
3. Memorises short and simple customer orders.
Candidate can choose to memorise orders from customers who only have one to two drink orders, with no modifications, instead of taking note of them.
This must correspond with each short and simple customer orders that they took in this task.
4. Operates their bar's electronic ordering system to process each order.
At a minimum, candidate must conduct ALL of the following:
a. Retrieves each order that they have taken.
This refers to compiling all of the orders that they have entertained while they communicated with customers at a specific time.
This must correspond with all the orders that the candidate took, which they either took note of or memorised.
b. Logs each order in the electronic ordering system.

c. Endorse each order for preparation.
This refers to adding each order to the queue of the drink orders that they have to prepare.
If candidate has to communicate orders to a kitchen, they must add it to their food order queue and inform the kitchen staff of each food order endorsed.

5. Receives payments from each customer.
Candidate must take payments for each customer that they have served so far to be processed organisation's electronic payment system.
At a minimum, this must include ALL of the following for each customer:
a. Approach the customer's table and respectfully ask the customer for payment.
b. Receive payment from customer.
c. Identify the type of payment customer provides.

Check at least one box to indicate the type of payment the customer provides:
Cash
Credit
Room charge
Electronic payment system (e.g. BPAY, PayPal, Apple Pay)
d. Acknowledge the payment provided by customer
This includes making a preliminary verification that the type of payment is accepted by your payment terminal.

6. Processes each payment received from each customer.
Candidate must operate their organisation's electronic payment system to accept each payment from the customers that they have served so far.
At a minimum, this must include ALL of the following for each customer:

a. Retrieve the orders processed in the ordering system earlier in this task.
Candidate must ensure they are retrieving the orders that correspond to the customer whose payment they have received.
b. Review the total of the customer's order.
Candidate must verify that the total in the system corresponds with the sum of the prices of the items ordered by the customer.
c. Verify the payment made by the customer.
Candidate must check whether the payment they received is sufficient and acceptable.
d. Process the payment made by the customer.
Candidate must use the system to accept the verified payment and pay the identified total.
e. Retrieve a receipt to summarise accepted payment.
Candidate must process and/or print a copy of the receipt that confirms the payment has been processed and accepted.
As necessary, this can also include preparing change for the customer.

Approach customers' table and provide them a copy of the receipt.
Candidate must inform customers that payment has been confirmed. They must also confirm with customer that the payment is accurate.
As necessary, this includes:
Providing customers with their change
Informing customers that the bill will be charged to their card/account

B. PREPARING DRINK ORDERS
During the service period, candidate:
1. Retrieves each order from the order processing system.
Candidate must access their organisation's order processing system to check the beverages that they have to prepare together with each customer's preferences.
These must correspond with the orders that they took from customers.

Prepares each of the following beverages listed in each order:
Mixed drink
Cocktail
Non-alcoholic drink, if mixed
Mocktail
Each drink that they prepare must correspond with each alcoholic drink in the orders that they took from customer and retrieved from the order processing system.
If the non-alcoholic drink that candidate must prepare is not mixed, candidate and assessor must use the checklist criteria listed in this section for preparing spirits served neat, beers, wine or fortified drinks.
At a minimum, candidate must conduct ALL of the following while preparing each beverage:

a. Access the recipe card for each beverage that they must prepare.
b. Use the required equipment to prepare each beverage.
c. Incorporate the required ingredient to prepare each beverage.
d. Use the correct standard measurements required for each ingredient.
e. Prepare each beverage according to the requirements of their state/territory's RSA legislation on standard drink sizes
f. Prepare each beverage according to their corresponding recipe cards.
g. Minimise spillage of ingredients and beverages in the bar.

Hold drink bottles at the middle of the bottle or close to the bottom so they have more control while pouring drinks.
Closely watch each liquid ingredient as they pour them in measuring equipment such as jiggers, measuring spoons or pour tubes.

Hold measuring equipment at close to the glass, mixing tin or mixing glass to minimise the travel time before pouring each ingredient.

h. Minimise wastage of ingredients and beverages in the bar.

i. Pour each beverage in appropriate glassware.

Candidate must pour each beverage that they prepared in the glassware indicated in their organisation's presentation standards for each beverage.
If the beverage that candidate is preparing had modifications on glassware according to the order it belongs to, candidate must follow the customer's preference in glassware instead of the organisation's recipe cards and presentation standards.

j. Put the appropriate garnishes on each beverage.
This must correspond with the garnishes indicated in the recipe cards for each drink. Garnishes must be placed on each drink according to their organisation's presentation standards.
If the beverage that candidate is preparing had modifications on the garnish according to the order it belongs to, candidate must follow the customer's preference in garnish instead of the organisation's recipe cards and presentation standards.

k. Follow Australian food safety standards while preparing each beverage.
Candidate must prepare each drink while following requirements for food handlers in Standard 3.2.2 - Food Safety Practices and General Requirements of Food Standards Australia New Zealand. This ensures that the beverages that they are preparing are safe for consumption.
In demonstrating this, candidate must:

l. Complete each beverage within the required preparation timeframe.
Candidate must finish preparing each beverage within the preparation time indicated in the recipe card of each beverage that they are preparing.
Preparation time will vary if there are modifications in each drink that can prolong the preparation time.

Prepares each of the following beverages listed in each order:
Spirit served neat
Beer, wine or fortified drink
Non-alcoholic drink, if unmixed
Each drink that they prepare must correspond with each alcoholic drink in the orders that they took from customer and retrieved from the order processing system.
At a minimum, candidate must conduct ALL of the following while preparing each beverage:

a. Access the correct container or equipment where each will be dispensed from.
For example, if the beverage that customer ordered is dispensed through the draught beer system, candidate must access the draught system instead of the bar's cooler for beer bottles.
b. Use the required equipment to prepare each beverage.
Equipment that candidate uses must correspond with the equipment required to prepare each beverage indicated in their organisation's procedures in preparing drinks.
For example, candidate's organisation can require them to open wine bottles using a wine key and be poured in front of customers with the label facing them.
Use the correct standard measurements required for each beverage. This involves either of the following:
Using the correct measurement tools for each ingredient (e.g. measuring spirits using a jigger to
be served in a glass)
Pouring the drink in the correct glassware for each drink up to the standard pour line (e.g. pouring beer up to 1-3 cm of the designated glassware).
This must correspond with the volume of drink indicated in the orders that they are preparing beverages for.
d. Prepare each beverage according to the requirements of their state/territory's RSA legislation on standard drink sizes.
Candidate must measure each alcoholic beverage to ensure that it does not exceed the number of standard drinks it is equivalent to. This requirement must be implemented to prevent rapid intoxication.
For example, candidate is to prepare a bottle of their bar's mid-strength ale poured in a glass, which is equivalent to one standard drink. Candidate must only pour the beer in the bottle and nothing more.
e. Minimise spillage of ingredients and beverages in the bar.
In demonstrating this, candidate must:
Open sealed bottles like beer bottles and wine bottles with proper opening equipment.
For example, if candidate is opening a crown capped bottle, they must use a traditional bottle opener to ensure that they will be opened properly with minimal spillage.
Hold beer glassware at a 45-degree angle from the bottle or beer tap, with the rim of the bottle or tap placed along the side of the glass.
Once the glass is halfway full, candidate must hold it straight up and finish pouring up to 1-3cm from the rim.
Hold spirit and wine bottles at the middle of the bottle or close to the bottom so they have more control while pouring beverages.
However, if candidate is using a drink bottle with a pour spout, they must the bottle by the neck for more control.
Closely watch each beverage as they pour them in measuring equipment such as jiggers, measuring spoons or pour tubes.
This must be conducted to ensure that they are not pouring more drink than they are supposed to.
Hold wine bottles close to the glassware each beverage will be served in to prevent spills.
Stop momentarily before pouring drinks slowly on top of ice to prevent splashes.
Move quickly but carefully to ensure that they are not spilling drinks that are ready to be served.
Prepare the right type and number of beverages for each order to prevent double orders.
Follow the requested modifications of each order so candidate can ensure that they are serving drinks that fit customer preferences.
Follow the procedure in preparing each beverage properly to ensure that they are created according to the organisation's standard.
Check each glassware to be used before pouring to ensure that they are clean.
Close or seal each beverage container right after using them to prevent contamination, which leads to wastage of all the ingredients in a container.
Record each instance of unsold beverages, double orders and returned drinks in their organisation's wastage log.
g. Put the appropriate garnishes on each beverage.
Garnishes must be placed on each drink according to their organisation's presentation standards.
If the beverage that candidate is preparing had modifications on the garnish according to the order it belongs to, candidate must follow the customer's preference in garnish instead of the organisation's recipe cards and presentation standards.
h. Pour each beverage in appropriate glassware.
Candidate must pour each beverage that they prepared in the glassware indicated in their organisation's presentation standards for each beverage.
If the beverage that candidate is preparing had modifications on glassware according to the order it belongs to, candidate must follow the customer's preference in glassware instead of the organisation's recipe cards and presentation standards.
i. Follow Australian food safety standards while preparing each beverage.
Candidate must prepare each drink while following requirements for food handlers in Standard 3.2.2 - Food Safety Practices and General Requirements of Food Standards Australia New Zealand. This ensures that the beverages that they are preparing are safe for consumption.
In demonstrating this, candidate must:

4. Follows each identified customer preference during the ordering period.
Candidate must prepare each of the beverage in this task while following customer preferences.
This must correspond with the modifications that the candidate and customer agreed on while receiving orders from customers.
At a minimum, candidate must prepare each beverage according to ALL of the following preferences:

5. Checks the beverage quality of at least three beverages before serving to customers.
Candidate must smell and/or taste beverage to check whether they are suitable to be served to customers. The method of checking beverage quality will vary according to the type of beverage.

6. Takes corrective action for at least one beverage with quality issue.
Corrective action refers to a step or set of steps that candidate must do to replace each beverage with a quality issue.
Corrective action that candidate takes will vary according to the beverage that they are preparing and the method of checking beverage quality that they used. Get dependable, budget-friendly assignment help-starting today!

7. Reports each identified beverage issue to their supervisor.
This must correspond with the beverage candidate checked, quality issues that they identified and the corrective action that they conducted.
At a minimum, candidate must communicate ALL of the following to their supervisor:

8. Sequences the preparation of beverages to quickly serve customers.

9. Manages own productivity while working.

10. Uses safe work practices while preparing the bar for the service period.
Candidate must ensure that they are conducting their work tasks in preparing the bar in a way that prevents them from causing harm to themselves or other persons in the workplace.

11. Uses energy efficiently while preparing the bar for the service period.
Candidate must use electrical equipment in a way that reduces their consumption of electricity

12. Uses water efficiently while preparing the bar for the service period.
Candidate must use water in their work tasks in a way that reduces their consumption of electricity