Evidence Plan
COMPETENCY ASSESSMENT (INSTITUTIONAL)
Competency standard: FOOD & BEVERAGE SERVICES NC II
Unit of competency: PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
Date of Assessment:
Time of Assessment
Instruction for Demonstration:
Given the necessary materials, tools and equipment, the candidate must be able to
perform task in taking table reservation, preparing service station and setting the
mood/ambience of dining area, in accordance with the prescribed standard of service with in
one (1) hour.
Materials and equipment
Chinaware
Glassware
Cutlery/silverware/flatware
Cloth (table napkin, table cloth, place mat)
Flower vase
Tables that come from different shapes
Salt and pepper shaker
Reservation records or forms
Reservation sheets
Reservation logbook
Menu folder
Order slip
Wine list
Condiments
Toothpicks
Check the box to
shoe if the evidence
During the demonstration of skills, the candidate… is demonstrated
YES NO N/A
Answered inquiries promptly, clearly and accurately.
Asked pertinent question to complete the details of reservation.
Recorded reservation data on forms accurately based on the
establishment’s standard
Repeated of the reservations back and confirmed with the party making the
reservation.
Provided additional information about food service establishment in their
proper places.
Stacked service or waiter stations with supplies necessary for service.
Cleaned, wiped and put all the tableware and dining room equipment in
their proper places *
Put up special tent cards and similar special displays for promotions.
Checked cleanliness and condition or all tables, table ware and dining room
equipment.
Filled water pitchers and ice buckets *
Turned on and kept ready the electrical appliances or equipment like coffee
pots, tea pots plate warmer in the dining area
Refilled condiments and sauce bottles and wiped clean and dry the neck
and tops of the bottles.
Set the tables according to the standard of food service establishments
Pre-arranged or fixed in cases where the menu and set covers correctly
according to predetermined menu.
Wiped and polished tableware and glassware before they set up on the
table.
Folded table napkin properly and laid on the table appropriately according
to napkin folding style.
Skirted buffet or display tables
Adjusted lights according to time of the day
Arranged tables, chairs, and other dining furniture to ensure comfort and
convenience of the guest.
Played appropriate music when applicable.
Cleaned and made sure the floors and carpets are dry
Set up according to the theme or concept of the dining area.
The Candidates demonstration was: Satisfactory Not Satisfactory
NOTE: *Critical aspects of competency
RATING SHEET FOR DEMONSTRATION WITH ORAL QUESTIONING
Candidates name:
Assessors name:
Qualification: FOOD AND BEVERAGE SERVICES NC II
Unit of competency: PREPARE DINING ROOM/RESTAURANT AREA FOR SERVICE
Date of assessment:
Time of assessment:
Instructions for Oral Questioning
The candidate will be assessed based on his/her answers to the given questions. The assessor should
not deviate from the standard questions provided herein.
Oral Questions Satisfactory response
The candidate should answer the following questions: Yes No
1. How to answer telephone?
2. What is the information’s needed from the guest during
reservation?
3. Why it is important to repeat all the information during the
reservation?
4. What is menu?
5. What are the different kinds of Table Appointments?
6. What makes a workplace hygienic?
7. What are the characteristics of a good service cart?
The candidate’s underpinning knowledge was:
Satisfactory Not Satisfactory
Feedback to trainee:
The candidate’s overall performance was:
Satisfactory Not Satisfactory
Candidate’s signature: Date:
Trainer’ name: Date:
Checked by: Date:
Interview Checklist
Suggest for Interview
Questions with Answers
1. How to answer telephone?
Answer:
1. Answer telephone within 3 rings
2. Greet the guest by an hour of the day
3. Mention your name & department then offer assistance
2. What is the information’s needed from the guest during reservation?
Answer:
Name of the guest, booking person, date & time of reservation, number of covers, type of service,
method of payment
3. Why it is important to repeat all the information during the reservation?
Answer:
In order for the guest to confirm all the information if it is true & correct & to avoid error
which maybe a cause of complain
4. What is Menu?
Answer:
It is a list of available food & beverages offered by the establishments. It is a selling tool itself.
5. What are the different kinds of Table Appointments?
Answer:
Dinnerware
Flatware/silverware
Beverage ware/glassware
Linens
centrepiece
6. What makes a workplace hygienic?
Answer:
A workplace is hygienic when it is clean, sanitized and free from microorganism that will cause
any kind of diseases.
7. What are the characteristics of a good service cart?
Answer:
A good service cart is cleaned
A good service cart is sanitized
A good service cart is properly maintained and functional
WRITTEN TEST
(INSTITUTIONAL ASSESSMENT)
Multiple Choices: Choose the letter of the correct answer.
1. A type of glass ware used for drinking water?
a. Red wine glass b. Martini glass
c. Collins glass d. Water goblet
2. What type of chinaware used for cream soup?
a. Bouillon cup b. Cereal bowl
c. Soup bowl d. Demitasse cup
3. A source of reservation which is a telecommunications device that permits
two or more users to conduct conversation.
a. Fax b. Email
c. telephone d. Internet
4. Which of the following is not an example of napkin folding?
a. pyramid b. bishop hat
c. tuxedo d. table cloth
5. It is an alcoholic beverage made from fermented grapes?
a. Soda b. water
c. Juice d. wine
6. A types of detergents used for machine washing of linens.
a. Powder b. bar
c. Liquid d. All of the above
7. What is the size of dinner plate in diameter?
a. 12 D b. 10 D
c. 9 D d. 8 D
ANSWER KEY
(INSTITUTIONAL ASSESSMENT)
Multiple Choice.
1. D
2. C
3. C
4. D
5. D
6. A
7. B
