SITHFAB034 - Provide Table Service of Food and Beverage



The unit, SITHFAB034 – Provide table service of food and beverage, specifies the performance outcomes, skills and knowledge required to provide quality table service of food and beverage in à la carte or fine-dining settings. It covers high order service techniques to prepare the restaurant for the service period, provide food and beverage advice to customers, serve and clear food and beverages, and complete end of service tasks.

West Melbourne, Shepparton
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AUD 105.00
5 hours, face-to-face learning


SITHFAB021 Provide responsible service of alcohol

SITXFSA005 Use hygienic practices for food safety


Food and Beverage




Fundamental technical skills for food and beverage service are covered by the unit SITHFAB027 Serve food and beverage.

SITHFAB034 – Provide table service of food and beverage apply to:

  • hospitality organisations where table service of food and beverage is provided, such as restaurants, dining rooms and function venues
  • food and beverage attendants who work with some independence and under limited supervision. They may provide operational advice and support to team members

The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB021 Provide responsible service of alcohol.

The skills in this unit must be applied under Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.

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  1. Prepare restaurant for service
  2. Provide food and beverage advice to customers
  3. Serve and clear meals
  4. Serve and clear alcoholic beverages
  5. Work cooperatively as part of the service team


Reading skills to:
  • read food and beverage menu items and organisational procedures
Writing skills to:
  • record customer orders and write clear and precise notes on special requests
Oral communication skills to:
  • use active listening and open and closed probe questioning to determine customer preferences
  • discuss causes of service delay or deficiencies with customers and colleagues
Numeracy skills to:
  • calculate timing of service across multiple tables
Initiative and enterprise skills to::
  • evaluate the standard of presentation of the dining area against organisational standards
  • recognise delays and deficiencies in food service and rectify to the customer’s satisfaction
Planning and organizing skills to:
  • monitor the flow of service and meal delivery and serve and clear food at the appropriate time during service
Technology skills to:
  • use organisational ordering systems and equipment

See available classes and Book Now at Everest Institute Short Courses