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Bartender Training

Staff training and Development

NQF LEVEL: 3
ON-JOB VALIDATION: 4 Weeks
CONTACT TRAINING: 2 Days
ACCREDITATION: CATHSSETA
PROGRAMME TYPE: Short Course
UNIT STANDARD: Unit 7744: Provide a table drink service
CREDITS: 4

 Learning Outcomes:

Knowledge Outcomes

On successful completion of this Unit Standard, the Learner will be able to demonstrate knowledge and understanding by:

  • Providing drink service information in accordance with  Standard Operating Procedures. 
  • Explaining the importance of dealing with customers in a polite, friendly and prompt manner.
  • Explaining the consequences of selling alcohol to under age or intoxicated persons.
  • Describing the range of alcoholic and non-alcoholic drinks in the establishment regarding price, drink volumes, sizes or quantities, accompaniments and specials.
  • Providing information about alternative offerings to customers where their request cannot be accommodated.
  • Describing effective and safe ways of carrying large drink orders to improve customer service.
  • Listing unexpected situations associated with providing a table drink service and give reasons for decisions to solve these are described. Unexpected situations include: damaged or broken service equipment, chipped or broken glassware, spillages and breakages, unruly guests, under aged persons ordering alcoholic drinks, customer complaints.
  • Identifying and explaining the use of the following drink service items: trays, service plates and salver.
  • Identifying the following range of glasses and explaining their uses: beer glasses, wine glasses, liqueur glasses, sherry glasses, cocktail glasses, highball glasses, tumbler/whiskey glasses and champagne glasses.
  • Explaining the importance of dealing with spillages and breakages quickly and efficiently

Practical Outcomes

On successful completion of this Unit Standard, the Learner will be able to demonstrate competence in the following skills:

  • Provide drink service information in accordance with  Standard Operating Procedures. 
  • Provide Information about the range of alcoholic and non-alcoholic drinks in the establishment regarding price, drink volumes, sizes or quantities, accompaniments and specials.
  • Recommend alternative offerings to customers where their request cannot be accommodated.
  • Demonstrate effective and safe ways of carrying large drink orders to improve customer service.
  • Deal with unexpected situations associated with providing a table drink service. Unexpected situations include: damaged or broken service equipment, chipped or broken glassware, spillages and breakages, unruly guests, under aged persons ordering alcoholic drinks, customer complaints.
  • Correctly use the following drink service items: trays, service plates and salver
  • Demonstrate the correct use of the following range of glasses: beer glasses, wine glasses, liqueur glasses, sherry glasses, cocktail glasses, highball glasses, tumbler/whiskey glasses and champagne glasses.
  • Deal with spillages and breakages quickly and efficiently.

Programme Structure: Full-time with On-job skills practice and validation

Course Info Sheet

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