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
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
CORE 2: OPERATE A BAR
CRITERIA ASSESSMENT METHODS
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/
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
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/
enterprise procedures. demonstration/
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
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
Turnover of bar operations to the next shift is done in accordance with Oral Questioning/
enterprise procedures. demonstration/
observation
Bar service concerns and issues are promptly recorded in the enterprise Oral Questioning/
communication logbook for information and appropriate action. demonstration/
observation
Students must be able to:
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
CRITERIA ASSESSMENT METHODS
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
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
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
Students must be able to:
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
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
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
CORE 4: PROVIDE WINE SERVICE
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
CRITERIA ASSESSMENT METHODS
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/
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
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
Students must be able to:
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
