La Consolacion College Tanauan

Senior High School Department

SY 2019-2020

First Quarterly Test

Food and Beverage Service Procedures II

Table of Specification

Topics Competencies # Knowledge Comprehensio Application Analysis Synthesis Evaluation Total

Class n number
Days of points
1. Understanding  Track down the history Test IV, #1 & 20
the food and of the food and beverage #2
beverage service industry. (20 points)
industry and its  Identify the influences
background brought by the masters
of the past in the field of 2
food and beverage
disciplines.
2. Understanding  Differentiate the Test III-1, 1-20 20
and tracking services being offered in (20 points)
down the the different kinds of
different kinds restaurant.
of food and  Categorize the
beverage operations used in the 2
service different kinds of
establishments. restaurant.
3. Understand the  Track down the careers Test IV, # 4 Test I. 1-15 35
characteristics, in food and beverage (20 points) (15 points)
duties and service industry.
responsibilities  Understand the major
of the food and duties and 2
beverage responsibilities of F&B
service Brigade.
industry
brigades.
4. Determining  Demonstrate the usage Test I, 1-15 15
the different of the table wares, tools (15 points)
kinds of Table and equipment used in
wares, tools restaurant operations.
and equipment  Determine the different
used in food kinds of tableware 4
and beverages according to its size,
services. shape, types and usage.
5. Determine the  Distinguish the different Test III-2, 1-20 20
different kinds categories of meal service (20 points)
and categories of and explain the
meal services procedures on how deliver
this services to the 4
customers
 Discuss and demonstrate
the sequence of meal using
the kinds of meal services
18 15 60 20 15 110

Prepared By: Check by:

Gene Roy P. Hernandez, MBA Mrs. Salome Quibal____
F&B Instructor Senior High School Vice-Principal

No. Of Copies: 35