TABLE OF SPECIFICATION

LO.1 Liaise between Kitchen and Service Area

  # of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test

Workflow structures
within a food and
7 5 12
beverage service
location

Manpower
6 2 8
Requirements

Communication and
2 8 10
Interpretation Skills

TOTAL 15 15 30

LO. 2 LO 2- CLEAN AND FOOD SERVICE AREA

  # of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test

Hygienic and
appropriate personal 2 5 7
presentation

Legislation on
Operation Health and 11 2 13
Safety and food

TOTAL 5 10 20
Written test:

I. A. Multiple Choice: Choose the correct answers and encircle the

letter of your choice.
1. Supervised by outlet supervisors
a. bars
b. food outlets
c. room service
d. banquet service
2. It is a framework that establishes the relationship between job positions
as well as establishes the channel of communication.
a. organization structure
b. planning organization
c. supervising
d. organization
3. One waiter for every 15 customers
a. American service
b. Russian service
c. Buffet service
d. Family service
e. French service
4. Creates a positive frame of mind that will be reflected in your voice.
a. Smiling
b. Shouting
c. Giggling
d. Frowning
5. It is the proper use of words during interaction with guests
a. Non-Verbal Communication/Physical Projection
b. Verbal Communication/Behavior
c. Effective Telephone Etiquette
d. Ensuring that callers on hold are not left waiting.
 B. MATCHING TYPE: Match column A with column B. Write the
letter of the correct answer on your answer sheet.

A B
1. American Service
2. Russian Service
3. Buffet Service
4. Family Service
5. French Service
6. Thermal Shock
7. Absent mindedness
8. Improper racking and
and stacking other than
what is intended
9. environmental factors
10.mechanical impact breakable
equipment
A. 1 waiter for every 20-25 customers
B. 1 waiter for every 4 - 5 tables
C. 1 waiter for every 5 customers
D. 1 waiter for every 10-12 customers
E. 1 waiter for every 15 customers
F. 1 waiter for every 5 customers with
tableside preparation
G. 1 waiter for every 10-15 customers
H. results from an object contact
I. using equipment for a purpose
J. abrupt exposure of a
K. stacking glasses of different sizes
L. inattentiveness
M. presence of safety hazards
that can cause accident
N. reporting potential hazards
immediately
II. True or False

Write true if the statement is correct write false if the statement is

wrong. Write the answers on your answer sheets.

1. The establishment must have a procedure in orienting the dining staff

on the latest food offerings.
2. Wearing of appropriate and neat business attire is an example of
verbal communication or behaviour
3. Effective strategies to push sales knowing standard accompaniments,
such as sidings and toppings for pasta, soup and salad knowing the
standard portioning (good for 1 or 2 persons)
4. 1 waiter for every table or 10-12 customers for American service
5. Restaurant service personnel must be able to work after their
scheduled time and do work beyond their designated tasks.
6. The Food and beverage service among hotels restaurants and food
outlets are handled by the Food and Beverage Service Department
under the command responsibility of the Food and Beverage Manager.
7. Food outlets are supervised by the banquet service manager or
supervisor.
8. The organizational set-up of the food and beverage Department does
not vary on size of the food outlets, the seating capacity as well as the
complexity of operations.
9. For smaller less complex establishment, the division of labor is also
complex.
10. The flow of authority and chain of command in the food and beverage
department is illustrated by means of an organizational chart.
11. The Food and Beverage service among hotels, restaurants and
food outlets are handled by the Food and Beverage Service
Department under the command responsibility of the Food and
Beverage Manager.
12. Food outlets are supervised by the Banquet service manager or
supervisor.
13. The organizational set-up of the Food and Beverage Department
does not vary on size of the food outlets, the seating capacity as well
as the complexity of operations.
14. For Smaller, less complex establishment, the division of labor is
also complex and more complicated.
 15. The flow of authority and chain of command in the Food and
Beverage Department is illustrated by means of an organizational
chart.
16. Wear gloves when cleaning and sanitizing equipment.
17. Clean and sanitize utensils after every use.
18. Food contact surfaces of grills, griddles and microwave ovens must be
cleaned at least once a month.
19. When cleaning utensils, you should check and may not be sort them
according to ease of cleaning.
20. Use soap and water to sanitize equipment

III. Answer the following questions:

1. What are the physical projection that should be demonstrated by a

Food and Beverage server?
2. What are the characteristics that a Food and Beverage server must
possess for an effective telephone etiquette.
3. What are the strategies for an effective selling technique
 ANSWER KEY (written test)

I. a
1. B
2. A
3. A
4. A
5. B
b.
1. E
2. D
3. A
4. B
5. C
6. J
7. L
8. K
9. M
10. H

II.
1. True
2. False
3. True
4. False
5. True
6. True
7. False
8. False
9. False
10.True
11.True
12.False
13.False
14.False
15.Frue
16.True
17.True
18.False
19.False
20.False
III.

1. Physical Projection include

Wearing of appropriate and neat business attire

Wearing a smile at all times
Maintaining poise and posture
Showing respect for the time and space of guests
Giving full attention to the needs of guests
Apologizing when you make mistakes

2. Effective telephone etiquette

Smiling before picking up the handset and while talking. This creates a
positive frame of mind that will be reflected in your voice.
Greeting and being courteous even if you perceive you are talking to a
person younger than you are.
Ensuring that callers on hold are not left waiting. Reminding the receiver
that the caller is on hold.
Thanking the caller.

3. Effective Selling technique

Familiarity with standard menu (basic ingredients, time of preparation).

Knowing the special qualities of the dish (fusions, healthy options, etc.)
Knowing other items which will complement the dish. Example: coffee with
the specialty pastries.
Knowing standard accompaniments, such as sidings and toppings for pasta,
soup and salad
Knowing the standard portioning (good for 1 or 2 persons)
Performance Test

Specific Instruction for the Candidate

Qualification Food and Beverage Service NCII

Provide a Link between Kitchen
Unit of Competency and Service Areas

General Instruction: Given the template, prepare an organizational chart

of a Fast Food Restaurant in your locality.

Specific Instruction:
Steps/Procedure:
1. Secure a template from your trainer.
2. List down restaurants or fast food chains in your locality.
3. Select at least one of these fast foods and determine if the establishment
is small or big.
4. Determine the chain of command from your chosen establishment.
5. Prepare an organizational chart according to the authority and chain of
command of the establishment.
6. Present your work to your trainer for checking
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. What is 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
5. Why do you need to perform hand washing before serving  
food?
6. What precautions must you take while serving hot soup or  
dishes?
7. What method is used in cleaning and sanitizing service  
equipment?
8. What are the types of chemical cleaning agents and their  
uses?
Contingency Questions
9. During irregularities like unexpected number of customer  
who can a supervisor or manager do the job of a bus boy or a
waiter?
10. How will you handle telephone call from a person younger  
than you are?
11. In what situation you need to maintain your poise and  
posture?
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 who 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. What is the command responsibility of the Food and  
Beverage Department?
19. What to do in effective selling technique?  
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory
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