Institutional Assessment For Bartending Ncii

GLOBAL CENTER OF EDUCATION MANAGEMENT SCIENCE AND TECHNOLOGY CORP.
(Training and Assessment Center)

Galleon Trade Center, 7 Cabatuhan Road, Deparo, Brgy 168 Caloocan City
Tel. No. (02) 8376-2230; 09063437290
E-mail: gcemsat2019@gmail.com
INSTITUTIONAL ASSESSMENT FOR BARTENDING NCII
Name: _______________________________ Date: _________________

Qualification: _________________________ Trainer: _______________
CORE 1: CLEAN BAR AREAS
CRITERIA ASSESSMENT METHODS
Bar surfaces and equipment were cleaned in accordance with industry Oral Questioning/
standard and hygiene regulations. demonstration/ observation
Working conditions of equipment is checked in accordance with Oral Questioning/
manufacturer’s manual and instructions. demonstration/ observation
Condition of utensils and glassware is checked for dirt and damages. Oral Questioning/
demonstration/ observation
Broken, cracked items and other waste are safely disposed in accordance Oral Questioning/
with environmental considerations. demonstration/ observation
Reports are prepared in accordance with establishments policy procedures. Oral Questioning/
demonstration/ observation
“closing up” procedures of glassware and other equipment are Oral Questioning/
accomplished based on enterprise standards. demonstration/ observation
Identified public areas are promptly cleaned and maintained in accordance Oral Questioning/
with industry and/or enterprise standars. demonstration/ observation
Empty and unwanted glasses are removed on a regular basis with minimum Oral Questioning/
disruptions to customers. demonstration/ observation
Tables and service counter are cleaned hygienically in accordance with Oral Questioning/
enterprise requirements and standards. demonstration/ observation
Adherence to customer service is maintained in accordance with industry Oral Questioning/
and/or enterprise standards. demonstration/ observation
Students must be able to:

 Properly clean the bar area
 Open the bar
 Close the bar
 Maintain the cleanliness of the bar
Tel. No. (02) 8376-2230; 09063437290
CORE 2: OPERATE A BAR
Basic parts of the bar are identified according to service operation requirements. Oral Questioning/
demonstration/
observation
Bar display and work are set up in accordance with industry and/or enterprise Oral Questioning/
requirements and bar service style. demonstration/
observation
Bar products and materials are checked and re-stocked in accordance with Oral Questioning/
industry and/or enterprise policy and procedures. demonstration/
observation
All obtained items are stored in accordance with established storing procedures Oral Questioning/
and techniques. demonstration/
observation
Suitable kinds of decorations, coasters, edible and non-edible garnishes are Oral Questioning/
prepared in accordance with industry and/or enterprise requirements. demonstration/
observation
Appropriate ice supplies are prepared in accordance with enterprise volume Oral Questioning/
requirement of a days’ operation. demonstration/
observation
Necessary bar tools, equipment and utensils are checked and ready for service Oral Questioning/
operation. demonstration/
observation
Product and brand preferences are checked with the customer courteously Oral Questioning/
demonstration/
observation
Selection of drinks is politely recommended to customer in accordance with Oral Questioning/
enterprise policy and procedures. demonstration/
observation
Specific customer preferences are identified in accordance with others taken Oral Questioning/
demonstration/
observation
Customers order are promptly recapped in accordance with enterprise service Oral Questioning/
standard policy. demonstration/
observation
Ordered drinks were promptly and courteously served in accordance with Oral Questioning/
customer preferences using required glassware and garnishes. demonstration/
observation
Alcoholic and non-alcoholic beverages are prepared and served according to Oral Questioning/
customer preferences demonstration/
observation
Waste and spillage are avoided. Oral Questioning/
demonstration/
observation
Beverage quality is checked during service and corrections are made if Oral Questioning/
necessary. demonstration/
observation
Beverage and service issues are reported promptly to the appropriate person in Oral Questioning/
accordance with industry and/or enterprise policy. demonstration/
observation
Drinks are served using service tray, where appropriate in accordance with Oral Questioning/
enterprise procedures. demonstration/
observation
Proper handling of glassware is observed at all times. Oral Questioning/
Tel. No. (02) 8376-2230; 09063437290
demonstration/
observation
Any unexpected situations are attended to promptly and safely in accordance Oral Questioning/
with industry. demonstration/
observation
Responsible service of alcohol is practiced in accordance with relevant Oral Questioning/
legislations and licensing requirements. demonstration/
observation
Behavioral warning signs of intoxication are identified, recognized and Oral Questioning/
monitored demonstration/
observation
Intoxicated persons are dealt with courteously and promptly in accordance with Oral Questioning/
the enterprise service policy and guidelines demonstration/
observation
Intoxicated customers are refused service of alcoholic beverage in a diplomatic Oral Questioning/
and suitable manner. demonstration/
observation
Where practicable, appropriate food and non-alcoholic beverages are offered to Oral Questioning/
intoxicated persons. demonstration/
observation
Intoxicated customer misdemeanor are recorded in appropriate record book for Oral Questioning/
future guest service reference. demonstration/
observation
Opening and ending inventory are performed according to enterprise prescribed Oral Questioning/
form and operating procedures. demonstration/
observation
Order slip are check and taken according to enterprise operating policy. Oral Questioning/
demonstration/
observation
POS system procedures are observed according to enterprise standard policy Oral Questioning/
when necessary demonstration/
observation
Proper par stock level is maintained at all times Oral Questioning/
demonstration/
observation
Replenishment of consumed items are performed Oral Questioning/
demonstration/
observation
Beverage display are kept and set up of bar area are removed and cleaned in Oral Questioning/
accordance with industry and/or enterprise procedures. demonstration/
observation
Leftover garnishes suitable for next day operations are hygienically stored at Oral Questioning/
recommended temperature demonstration/
observation
Materials, tools and glasses are properly kept in suitable cabinets. Oral Questioning/
demonstration/
observation
Stocks are checked and replenished in accordance with industry and/or Oral Questioning/
observation
When appropriate, equipment safety procedures and manufacturer’s Oral Questioning/
instructions. demonstration/
observation
Bar set up and stocks are maintained for the next shift of service, ensuring Oral Questioning/
equipment and glasses are in the correct place, whenever necessary. demonstration/
observation
Tel. No. (02) 8376-2230; 09063437290
Turnover of bar operations to the next shift is done in accordance with Oral Questioning/
observation
Bar service concerns and issues are promptly recorded in the enterprise Oral Questioning/
communication logbook for information and appropriate action. demonstration/
observation

 Understand the different parts of the bar and its function
 Properly set up the bar
 Properly use the POS
CORE 3: PREPARE AND MIX COCKTAIL AND NON-ALCOHOLIC DRINKS
Classification of alcoholic beverage are determined according to Oral Questioning/ demonstration/

ingredients used, process and characteristics observation
Non-alcoholic beverages and mixes used as modifiers are identified in Oral Questioning/ demonstration/
accordance with the flavoring ingredients and process forms. observation
Different types of bar tools and equipment are identified and used in Oral Questioning/ demonstration/
accordance with manufacturer’s manual and instruction observation
Different types of glasses are identified and handled in accordance Oral Questioning/ demonstration/
with enterprise standard and sanitary practices. observation
Ice supplies are prepared and used according to hygiene and sanitary Oral Questioning/ demonstration/
practices. observation
Appropriate mixing methods and procedures are applied based on Oral Questioning/ demonstration/
international standards. observation
Necessary garnish, edible and non-edible fruits and vegetables are Oral Questioning/ demonstration/
prepared and used based on cocktail presentation. observation
Different categories of cocktails are identified according to Oral Questioning/ demonstration/
international standard. observation
Cocktail recipes are mixed using appropriate method and established Oral Questioning/ demonstration/
international standard within the required time frame and customer observation
reference.
Specialty drink concoctions are prepared and mixed in accordance Oral Questioning/ demonstration/
with industry and/or enterprise recipe and service procedure. observation
Appropriate product substitutes for out of stock liquor ingredients are Oral Questioning/ demonstration/
utilized based on appropriate product standard observation
Broken and chip glasses are identified and removed. Oral Questioning/ demonstration/
observation
Occupational health and sanitary practices in mixing cocktails are Oral Questioning/ demonstration/
observed according to enterprise standard procedures. observation
Safety practices in using mechanical equipment are observed Oral Questioning/ demonstration/
according to manufacturer’s guidelines. observation
Non-alcoholic beverages are identified in accordance with industry Oral Questioning/ demonstration/
standard classification observation
Modifiers in flavored syrups and other forms are identified in Oral Questioning/ demonstration/
accordance with ingredients used and process. observation
Edible fruits and vegetables used in mixing non-alcoholic cocktails are Oral Questioning/ demonstration/
determined and prepared according to enterprise standards. observation
Ingredients, equipment and tools are prepared prior to service. Oral Questioning/ demonstration/
observation
Tel. No. (02) 8376-2230; 09063437290
Appropriate name and style of non-alcoholic drinks are properly Oral Questioning/ demonstration/
identified according to customer request observation
Correct ingredients are selected and mixed in accordance with Oral Questioning/ demonstration/
enterprise service practice observation
Drinks are prepared appropriate in accordance with standard recipe Oral Questioning/ demonstration/
and required time frame. observation
Correct glasses and garnish are used attractively where appropriate. Oral Questioning/ demonstration/
observation
Occupational health and sanitary practices are observed in mixing Oral Questioning/ demonstration/
drinks according to enterprise operating procedures. observation
Safety practices in using mechanical equipment are observed Oral Questioning/ demonstration/
according to manufacture guidelines observation
Bar tools were used and cleaned immediately after using in Oral Questioning/ demonstration/
accordance with the establishment safety and sanitary procedures. observation
Equipment and machineries are used in accordance with the Oral Questioning/ demonstration/
manufacturer’s specification s and hygiene/safety requirements observation
Machineries and equipment are maintained in accordance with Oral Questioning/ demonstration/
maintenance schedule and manufacturer’s specifications observation
Problems were promptly identified, reported to and acted upon Oral Questioning/ demonstration/
immediately. observation

 Differentiate different types of spirits
 Differentiate different types of glasses
 Identify every tools and equipment in the bar and its use
 Make standard cocktails and mocktails
 Identify liquors from liqueurs
 Prepare garnish
 Identify certain glass for a certain beverage
Tel. No. (02) 8376-2230; 09063437290
Tel. No. (02) 8376-2230; 09063437290
CORE 4: PROVIDE WINE SERVICE

Tel. No. (02) 8376-2230; 09063437290

Wine List was presented to customer in accordance with the enterprise Oral Questioning/
established service procedures. demonstration/
observation
Appropriate wine types, names, characteristics, origin and or regions are Oral Questioning/
explained to guest. demonstration/
observation
Proper wine making process and storage are explained to customer, when Oral Questioning/
necessary demonstration/
observation
Appropriate wine labels and terminologies are properly interpreted Oral Questioning/
demonstration/
observation
Customers are assisted in selecting wine according to his/her taste. Oral Questioning/
demonstration/
observation
Compatible wine and food combinations were recommended based on Oral Questioning/
customer’s preferences demonstration/
observation
Appropriate wine for special occasions are recommended based on customer’s Oral Questioning/
needs. demonstration/
observation
Special/featured wines of the month were recommended in accordance with Oral Questioning/
enterprise policy demonstration/
observation
Necessary order slip is prepared according to establishment’s procedures Oral Questioning/
demonstration/
observation
Wine is carefully taken out from the cellar/storage Oral Questioning/
demonstration/
observation
Wine was presented to the customer according to established industry service Oral Questioning/
and hygienic practices demonstration/
observation
Customer was queried as when to open the wine. Oral Questioning/
demonstration/
observation
Wine bottle was opened according to industry standard opening procedures Oral Questioning/
demonstration/
observation
Small amount of wine was poured to the glass for guest’s tasting and approval Oral Questioning/
demonstration/
observation
Sensory evaluation of wine is performed, if necessary Oral Questioning/
demonstration/
observation
Faulty wine was replaced with new one should the guest disapproved its taste Oral Questioning/
demonstration/
observation
Wine was served to the guest according to established industry service Oral Questioning/
procedures demonstration/
observation
Multiple wine service sequence is applied according to established industry Oral Questioning/
service procedures, when necessary demonstration/
observation
Customers’ glass was refilled, when necessary Oral Questioning/
Tel. No. (02) 8376-2230; 09063437290
demonstration/
observation
Additional wine order was inquired politely from the host, when needed Oral Questioning/
demonstration/
observation
Used and empty glasses were cleared according to sanitary and safety Oral Questioning/
procedures demonstration/
observation
Cork was inspected for any faults Oral Questioning/
demonstration/
observation
Wine was examined for clarity and limpidity Oral Questioning/
demonstration/
observation
Wine was smelled for any possible fault Oral Questioning/
demonstration/
observation
Small amount of wine was tasted to identify other fault Oral Questioning/
demonstration/
observation
Basic faults of the wine were recognized and reported Oral Questioning/
demonstration/
observation

 Identify different types of wine
 Present a wine list properly
 Suggest a wine suitable for the guest food
 Evaluate the wine
 Present the wine properly
 Open a bottle of wine properly
 Identify a glass suitable for a certain type of wine
 Serve the wine properly
 Use tools for wine bottle opening

Institutional Assessment For Bartending Ncii

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GLOBAL CENTER OF EDUCATION MANAGEMENT SCIENCE AND TECHNOLOGY CORP.

(Training and Assessment Center)

INSTITUTIONAL ASSESSMENT FOR BARTENDING NCII

Name: _______________ Date: _

CORE 1: CLEAN BAR AREAS

CRITERIA ASSESSMENT METHODS

Students must be able to:

CORE 2: OPERATE A BAR

CRITERIA ASSESSMENT METHODS

Students must be able to:

CORE 3: PREPARE AND MIX COCKTAIL AND NON-ALCOHOLIC DRINKS

CRITERIA ASSESSMENT METHODS

Classification of alcoholic beverage are determined according to Oral Questioning/ demonstration/

Students must be able to:

CORE 4: PROVIDE WINE SERVICE

CRITERIA ASSESSMENT METHODS

Students must be able to:

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