QUESTIONING TOOL

Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. What is the importance of a well-trained people especially in food
and beverage department?  

2. What is the basis of assigning number of waiters or dining

personnel?  

3. How does the flow of authority and chain of command is

illustrated in the Food and Beverage department.  
Safety Questions
4. Why do you need to perform hand washing before serving food?  
5. What precautions must you take while serving hot soup or  
dishes?
6. What method is used in cleaning and sanitizing service  
equipment?
7. What are the types of chemical cleaning agents and their uses?  
Contingency Questions
8. During irregularities like unexpected number of customer can a  
supervisor or manager do the job of a bus boy or a waiter?
9. How will you handle telephone call from a person younger than  
you are?
10. In what situation you need to maintain your poise and posture?  
11. How many waiters will handle 15 customers in American  
Service?
Job Role/Environment Questions  
12. In the absence of food beverage director or manager who is  
authorize to replace him/her?
13. How will you handle complaint?  
14. What does 3’s means?  
15. To whom to report when guest complaint about service?  
Rules and Regulations  
16. What are the duties and responsibilities of a waiter?  
17. How will you create a positive frame in answering a call?  
18. Whose command responsibility is the Food and Beverage  
Department?
The candidate’s underpinning knowledge  Satisfactory  Not Satisfactory
was:
ANSWER KEY

1. They are considered competent in their field of work

2. Depends on the volume or food orders and the seating capacity of food
outlet
3. Thru Organizational Chart
4. To avoid contamination
5. Always use under liner for soup bowl and always remind the customer
6. Physical and verbal
7. Dishwashing agents and chlorine
8. Yes
9. With politeness
10. In greetings, in serving in answering telephone call and bidding
goodbye
11.1 waiter
12. Food and Beverage Department Supervisor
13. Apologize
14. 3s means scrape, segregate, stacking
15. To the Manager
16. Takes food and beverage order according to prescribed standard of
service; Serving food and beverage order
17. Smile
18. Food and beverage Manager
 RATING SHEET FOR DEMONSTRATION WITH ORAL QUESTIONING
Candidates’ Name:
Trainers’ Name: IRINE S. RIVERA
Unit of Competency PROVIDE A LINK BETWEEN KITCHEN AND
SERVICE AREA
Qualification: FOOD AND BEVERAGE SERVICES NC II
Date of Evaluation
Time of Evaluation
Instruction for Demonstration:
The equipment, supplies and materials needed are provided. The
candidate must be able to clean bar areas.
Observation Checklist Check (/) to show if evidence
is demonstrated
During the demonstration of skills, the candidate: YES NO N/A
 Kitchen service points are attended to and
monitored to ensure prompt pick up of food
items based on establishment policy
 Quality of food is checked in accordance
with establishment standards
 Serviceware is checked for chips, marks,
spills, and drips
 Plates and/or trays are carried out safely
 Food is transferred and placed promptly at
the appropriate service point in accordance
with safety requirements
 Colleagues are advised promptly regarding
readiness of items for service
 Traditional items required from the kitchen
are identified through monitoring of service
areas and consultation with other service
colleagues
 Used items are promptly removed from
service areas and safely transferred to the
appropriate location for cleaning
 Leftover food and disposables are
disposed of in accordance with hygiene
regulations
ORAL QUESTIONING
Questions: Satisfactory Response
The candidate should answer the following YES NO
questions:
1. What are the procedures in stacking china wares
and service wares?
2. What are the standard operating procedures in
handling equipment?

3. What is the first step in checking service

equipment condition?
4. What are the different types of chemical cleaning
agents?
5. What are the proper ways of cleaning and
washing service ware and service areas?
6. What are the duties and responsibilities of a
busboy?

The candidate underpinning knowledge was:

Satisfactory Not Satisfactory

Feedback to candidate:

Candidate’s name: Date:

Instructor’s Name: IRINE S. RIVERA Date:
Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
Textbook 25 10 Less than
required
Manual Less than
10 3
required
 Non Print Resources As per TR As per Remarks
Inventory
CD Less than
25 10
required
Video Clip 1 1 Compliant
Resources for Skills practice of Competency #1
 Supplies and Materials As per TR As per Remarks
Inventory
Plates and bowls 25 0 Less than
required
Platters 25 0 Less than
required
Service utensils 25 0 Less than
required
Glass wares 25 0 Less than
required
Condiment containers 25 0 Less than
required
Lids and covers 25 0 Less than
required
Station warmer 25 0 Less than
required
Cutleries 25 0 Less than
required
 Tools As per TR As per Remarks
Inventory

 Equipment As per TR As per Remarks

Inventory
Multi-media projector 1 0 Less than
required