Reference no: EM133968844

Assessment Task - Prepare bar for service

ASSESSMENT INSTRUCTIONS

While being observed by your assessor, prepare a bar for service by:
Setting up bar display and work area
Checking bar stock
Completing mise en place requirements
STEPS TO TAKE
Access and review the following:
Responsible service of alcohol (RSA) regulation of the state/territory of your organisation
Organisational procedures for the following:
Setting up bar displays and your bar workstation
Preparing for different styles of bar service
Restocking bar products and materials
Organisational standards for decorations, coasters and garnishes
Health and hygiene standards for food handlers from Standard 3.2.2 - Food Safety Practices and General Requirements of Food Standards Australia New Zealand
Set up bar displays and prepare your work area according to the following:
Responsible service of alcohol (RSA) regulation of the state/territory of your organisation
Organisational procedures
Style of bar service that you will operate
Check your stock for bar products and bar equipment. Restock bar items with shortages.
Use your organisation's template for documenting bar ingredient and equipment restock. You may also use the Bar Stock Checklist template provided.
Store bar products and equipment in their proper storage area.
This refers to putting bar ingredients and tools in areas where they will be:
Accessible when operating the bar and preparing drinks
Kept in ideal service or preparation temperature
Prepare the following based on their mise en place requirements:
Decorations
Coasters
Edible and non-edible garnishes
Mise en place requirements must be completed according to the following:
Organisational standards

Standard 3.2.2 - Food Safety Practices and General Requirements
YOU WILL BE ASSESSED ON YOUR
Practical knowledge of the following:
Regulatory and organisational requirements in setting up a bar
Food handling standards in preparing edible garnishes
Practical skills relevant to the following:
Setting up bar display and work area
Storing bar products and equipment before your service period
Checking bar stock
Completing mise en place requirements
OBSERVATION FORM AND ASSESSOR'S CHECKLIST
Before starting this task, review the following checklists provided along with this workbook.
Workplace Assessment Task 2 - Observation Form
This form lists all the practical skills you need to demonstrate while completing this task.
Workplace Assessment Task 2 - Assessor's Checklist
This form lists the criteria your submission must address to complete this task satisfactorily.
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.
Discuss with you the requirements listed in the Assessor's Checklist prior to the assessment.
Address your queries and concerns regarding this task.
EVIDENCE TO BE SUBMITTED
After completing this task, submit the Bar Stock Checklist to your assessor.

ASSESSMENT TASK 2

To the Assessor: Create at least three copies of this assessor's checklist - one for each service period that the candidate restocks for. At least one of the service period that the candidate restocks for must be a peak service period.
Peak service period refers to a period or day when there is the highest number of visitors in their bar. Before the assessment, these criteria must be adapted or revised to reflect the following:
Type of bar service that candidate will be preparing for, serving and closing down
Policies and procedures for from the candidate's organisation or RTO for each bar service

1. Identifies whether the candidate is working on a peak service period.
This must correspond with the service period that assessor identified for this task.

Indicates the list of beverages that they stocked and restocked Beverages can include the following:
Spirits, mixers and non-alcoholic beverages, such as juices and soft drinks
Beers, wines and fortified drinks
These must correspond with the beverages that the candidate checked for in this service period.
At a minimum, this must include ALL of the following:

a. Each beverages that they need to check the stock of.
This must correspond with the beverages indicated in the organisation's procedures in checking bar stock products in relation to the style of bar service that they are preparing for.
b. Each brand of each beverage that they checked the stock of.
Current stock of each beverage listed.
This must correspond with the beverage or the container for the beverage that candidate checked the stock of.
Service period usage rate of each beverage.
This must correspond with the type of service period that candidate is preparing for.
Shortages of each beverage.
This must be the difference of the indicated usage rate from the current stock of each beverage
Restocked amount of each beverage with shortage.
This must correspond with the measurement used for each beverage.
For example, the bar is short for a 0.5 bottle of well vodka when their average usage rate for a regular service period is 1 bottle. Since spirits are not usually restocked for half a bottle, candidate must restock it for 1 bottle

Indicates the list of food items that they stocked and restocked.
Food items refers to ingredients used in preparing edible garnishes and accompaniments.
These must correspond with the bar products that the candidate checked for in this service period.
At a minimum, this must include ALL of the following:

ASSESSMENT TASK 2 - OBSERVATION FORM
During the preparation of the bar for their service period, candidate:

Sets up their bar display.
Bar display refers to bar stock, ingredients or glassware that must be placed in an area that customers can see. These can include:
Displaying high-end and top shelf drink brands and premium glassware to be used for special requests.
Setting up placards and signages about warning, hazards and responsible drinking
At a minimum, candidate must ensure that they are setting up their bar display in a way that corresponds to ALL of the following requirements:

a. RSA regulation of the state/territory their organisation is located in.
For example, if the candidate works at a bar based in NSW, they must follow the provisions in Liquor Regulation 2018 (NSW).
In demonstrating this, candidate must:

Check if the signage containing the name of the bar is maintained at the front of the establishment or near the entrance.
Signages of the bar's name must be located in a place that can be easily viewed or read from a public place in front of the bar or establishment where the bar is located.
Set up signages indicating that it is against the law to sell or supply alcohol to, or obtain alcohol on behalf of a person under 18 years of age.
iii. If their bar has a minors authorisation, set up notices about the times when minors are permitted.
Check at least one of the following to identify the minors authorisation that the candidate's bar has.
Permitted on the premises with a responsible adult
Permitted on the premises without the company of a responsible adult.
Are not permitted on the premises.
Set up an outline of their organisation's privacy policy at or near the entrance where customers are required to present their photo ID upon entry.
Check if signages are prominently displayed at a position where the person at the bar or counter can easily notice the signages displayed.

b. Organisational procedures on setting up bar display.
This refers to documents that contain specific steps or processes established by their organisation when setting up the products and signages to be set up in their bar.
For example, candidate's organisation requires them to display call and top shelf spirits in only in their bar shelves. Candidate must ensure that only high-end and premium spirits are set up in the shelves and well or regular spirits are set up in areas where they can still be easily and safely accessed aside from bar shelves.
In demonstrating this, candidate must:

i. Puts mid-range and premium spirits and drinks in their back bar shelves as display, while putting well spirits that are used for at least three times in a shift along the speed rail.
ii. Groups drinks of the same type together when displaying them in bar shelves.
iii. Displays glassware in the back bar shelf at a height no higher than 1.8m.
iv. Puts table napkins on the bar at an area that is accessible for customers.

c. Style of bar service that they will provide to guests.
This refers to the type of drink menu, ordering and serving system and payment/changing method that is requested by the event host (client) or the bar guests.
This must correspond with the bar service that was identified for this specific service period. Candidate can set up the bar display based on the standards, policies and procedures for the specific style of bar service that they are preparing for.
For example, candidate is supposed to set up the bar for an inclusive package. Candidate must ensure that they are displaying bar products, glassware and equipment required based on their organisation's standards on setting up for inclusive package service.

Sets up their work area.
Candidate must ensure that they work area is prepared so they can easily and safely operate the bar once their service period starts. This can involve the following:
Checking and ensuring that the bar area is clean (e.g. checking the floor and countertops for spills, dirt and dust)
Ensuring that their work area is presentable (e.g. organising service-ware, glassware and other kitchenware that they will use while preparing drinks)
At a minimum, candidate must ensure that they are setting up their work area in a way that corresponds to ALL of the following requirements:

a. RSA regulation of the state/territory their organisation is located in.
For example, if the candidate works at a bar based in NSW, they must follow the provisions in Liquor Regulation 2018 (NSW).
In demonstrating this, candidate must:

b. Organisational procedures on setting up their work area
This refers to documents that contain specific steps or processes established by their organisation when preparing the location where they will work at before the start of the service period.
In demonstrating this, candidate must:

Style of bar service that they will provide to guests.
This must correspond with the bar service that was identified for this specific service period. Candidate can set up the work area based on the standards, policies and procedures for the specific style of bar service that they are preparing for.
For example, candidate is supposed to set up the bar for an open bar at a remote location. Candidate must ensure that they are preparing a wide range of bar equipment ang glassware to ensure that they will be able to attend to the different customer preferences in drink orders and glassware.

AS5034 Installation and use of inert gases for beverage dispensing.
This refers to the minimum standards that candidate must follow when setting up inert gases for equipment that use them such as draught beer systems and post-mix systems.
This must correspond to the inert gases that the candidate's bar uses, as well as how each equipment is set up.
For example, candidate's bar is using a combination of nitrogen and carbon dioxide gases for their draught beer systems. They must ensure that they are in the proper operating temperature and there are no leaks in the pipe systems.

Checks stock for bar products.
Candidate must check the adequacy and quality of the current stock before they open the bar. Bar products can include the following:
Spirits, mixers and non-alcoholic beverages, such as juices and soft drinks
Beers, wines and fortified drinks
Ingredients used in edible garnishes and accompaniments
Candidate must check their bar stock according to their organisation's procedures in checking bar stock products in relation to the style of bar service that they are preparing for. These must correspond with the information indicated in the bar stock checklist that the candidate completed for this service period.
At a minimum, candidate must conduct ALL of the following:

Identifies each product that they need to check the stock of.
This must correspond with the products indicated in the organisation's procedures in checking bar stock products.
Identifies each brand of each product that they need to check the stock of.

c. Counts/measures the current amount of each product listed in the bar stock checklist.
This must correspond with the product or the container for the product that they are checking the stock of.
For example, candidate is checking the bottles of vodka that they have on stock. Candidate must record the number that they counted, including the vodka left over from the last service period in tenths (e.g. when there's half a bottle left, candidate notes 0.5).

Identifies the service period usage rate of each product.
This must correspond with the type of service period that candidate is preparing for.
For example, candidate is preparing for a peak service period. The usage rate of some products can be higher than their usage rate in a regular service period.

e. Compares the current amount of each product against the average usage rate for each product for the current service period to identify shortages.
For example, the candidate's organisation empties three bottles of vodka in an average peak service period. Candidate must take note how much excess or how many bottles short they will be for that service period.

i. Each product identified that has shortage.
Amount that each product is short for.
For example, if their average usage rate for vodka in a peak service period is 3 bottles and they only have 2 left in stock, candidate must note that they are 1 vodka bottle short.

Checks stock for bar materials.
Bar materials refer to non-edible items that are used to serve and prepare drinks at a bar. Bar materials can include the following:
Bar and service mats
Table napkins, non-edible garnishes, straws, toothpicks
Bar towels
Candidate must check their bar stock according to their organisation's procedures in checking bar stock materials in relation to the style of bar service that they are preparing for. These must correspond with the information indicated in the bar stock checklist that the candidate completed for this service period.
At a minimum, candidate must conduct ALL of the following:

Identifies each product that they need to check the stock of.
This must correspond with the products indicated in the organisation's procedures in checking bar stock products.
Count/measure the current amount of each bar material listed in the bar stock checklist.
Identify the service period usage rate of each product.
This must correspond with the type of service period that candidate is preparing for.

Compare the current amount of each product against the average usage rate for each product for the current service period.

Identify the shortages while checking stock for bar materials.
At a minimum, candidate must identify all of the following:

5. Restocks bar products and materials according to the shortage identified.
Candidate must replenish the existing stock for each bar product and material that were identified to have shortage. The amount that products and materials are to be replenished for must correspond to the amount that each of them were short for, as identified earlier in this task.
This must correspond with the organisational procedures for restocking bar products and materials candidate accessed in this task.
Candidate is also to note the products and materials that they restocked, together with their respective amounts, in the Bar Stock Checklist that they submit for this task.
At a minimum, candidate must conduct ALL of the following:

a. Restock each bar product identified that has shortage.
b. Restock each bar material identified that has shortage.

c. Take note the amount each bar product and material with shortage has been restocked for. This must correspond with the measurement used for each bar product or material.
For example, the bar is short for a 0.5 bottle of well vodka when their average usage rate for a regular
service period is 1 bottle. Since spirits are not usually restocked for half a bottle, candidate must restock it for 1 bottle.

Stores bar ingredients in their proper storage area.
Candidate must put containers of bar drinks in areas that they must be kept in a location where drinks will be:
Accessible when operating the bar
Kept in the ideal service temperature or the ideal temperature when preparing the drink that they will be mixed in Bar ingredients can include the following:
Spirits, mixers and non-alcoholic beverages, such as juices and soft drinks
Beers, wines and fortified drinks
Ice, edible garnishes and other ingredients to be used for presentation
Ideal preparation and service temperatures can be based on the temperatures indicated for each drink in bar recipes and presentation standards of the candidate's organisation
In demonstrating this, candidate must:

Store the following bar ingredients in a refrigerator or bar cooler to keep them at the lower end of the ideal preparation or service temperature range:

i. Fortified drinks such as vermouth, sherry and port
ii. Bottled beers
iii. Wine
iv. Vodka (to be served neat)

Store spirits in a place where there is room temperature and no direct sunlight.
Check each bottle cap to ensure that they are sealed tightly.
Stores bottles upright whenever possible.
Ice is stored in ice machine containers or in freezers.

Stores bar equipment in their proper storage area.
Candidate must put bar equipment in areas that they must be kept in a location where drinks will be:
Accessible when operating the bar and preparing drinks
Kept in the ideal service temperature or the ideal temperature when preparing the drink that they will be used in Bar equipment can include the following:
Glassware
Bar tools, utensils, service-ware and kitchenware
Heavy equipment and appliances.
Ideal preparation and service temperatures can be based on the temperatures indicated for each drink in bar recipes and presentation standards of the candidate's organisation
In demonstrating this, candidate must:

8. Completes mise en place requirements for decorations.
Different bars will require different decorations according to their organisation's standards.
Candidate must place or check decorations such as designs and ornaments in the bar as required by their organisation before their service period starts.
This must correspond to the organisation's requirements for decorations as indicated in the organisational standards that candidate accessed.

9. Completes mise en place requirements for coasters.
Coasters are important to be served with drinks all the time to prevent drinks from leaving water marks on surfaces like tables and bar counter tops.
Candidate must ensure that coasters are placed in an area that is within arm's reach for them before serving drinks to customers.
This must correspond to the organisation's requirements for decorations as indicated in the organisational standards that candidate accessed.

Completes mise en place requirements for edible garnishes.
This refers to food that is added on drinks as to improve its appearance, smell or flavour, e.g. olive in a martini or salt rim on a margarita. Candidate must prepare non-edible garnishes according to the following:
Their organisation's standards on non-edible garnishes
Standard 3.2.2 - Food Safety Practices and General Requirements of Food Standards Australia New Zealand
At a minimum, candidate must conduct ALL of the following:

Completes mise en place requirements for non-edible garnishes.
This refers to decorations added on drinks that cannot be eaten. These are added to:
Improve a drink's appearance
Help customers identify a drink at first glance (e.g. cocktail umbrella in a Mai Tai)
Give customers the ability to stir drinks (e.g. swizzle sticks) Candidate must prepare non-edible garnishes according to the following:
Their organisation's standards on non-edible garnishes
Standard 3.2.2 - Food Safety Practices and General Requirements of Food Standards Australia New Zealand
At a minimum, candidate must conduct ALL of the following:

a. Washes their and dries their hands thoroughly before handling non-edible garnishes.
Prepares each non-edible garnish according to their organisation's standards.
For example, candidate's organisation requires them to only serve drinks with red and green cocktail umbrellas. Candidate must ensure that they are only preparing umbrellas with the said color.
c. Stores each non-edible garnish in an area that is within arm's reach from their service well.
d. Prevents each non-edible garnish from coming in contact with unclean surfaces.
e. Does not eat, spit, sneeze or cough over surfaces that touch non-edible garnishes.

12. 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.
In demonstrating this, candidate must:

Observe proper hand hygiene
This refers to hygiene practices and procedures meant to ensure viruses are not spread among staff and to customers through the physical items touched by people.
At a minimum, ALL of the following must be observed:
i. Washes hands before handling, preparing or serving food
Uses tissue paper or cloth to cover mouth and nose when sneezing or coughing instead of using hands
Washes or sanitises hands after using the toilet and touching public installations (e.g. handrails, doorknobs)

b. Use equipment properly
At a minimum, ALL of the following must be observed:
i. Follows manufacturer specifications and instructions when using equipment
ii. Wears appropriate protective equipment if required
iii. Ensure equipment is turned off or stored away properly when not in use

c. Control risks while completing tasks
At a minimum, ALL of the following must be observed:

i. Use appropriate equipment or tools to complete tasks (e.g. using trolleys to carry large quantities of bar stocks than carrying each box manually)
ii. Observe and follow warning signs used throughout the work area (e.g. wet floor signs)
iii. Organises equipment and supplies to lessen risks of injuries to self, colleagues and customers (e.g. putting away unused glassware to lessen risk of breaking them and causing injuries)

d. Observe proper respiratory hygiene
This refers to hygiene practices and procedures that ensure viruses are not spread among staff and to customers through aerial means.
At a minimum, ALL of the following must be observed:
i. Covers mouth and nose when coughing or sneezing
ii. Uses tissue paper to contain respiratory secretions and dispose of them properly
iii. Offers masks to persons with respiratory symptoms when possible

e. Observes cleanliness of their work area.
This refers to hygiene practices and procedures that ensure the physical areas and objects that employees and customers see and interact with are clean and sterilised.
i. Ensures spills are cleaned immediately or warning signs are placed around it
Reduce clutter in the work area by placing equipment and supplies in proper storage locations or to the side of the main workspace
iii. Throws away trash or unnecessary materials as soon as possible
iv. Regularly sanitise surfaces and items that are touched or used by multiple people

13. 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
In demonstrating this, candidate must:

Close refrigerator, freezer or cooler immediately after loading drinks and glassware in it
Turn off electrical equipment or appliances that are not in use
Separate heating equipment from cooling equipment.

14. 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 Get dependable, budget-friendly assignment help-starting today
In demonstrating this, candidate must:

Uses low flow in faucets when washing or rinsing small items only.
Turn off faucets when not in use.
Report or repair any leaking faucets.