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  • Progress Chart Food and Beverage Services Ncii 160 HOURS

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    Leslieanne Quilit
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    0 views2 pages

    Progress Chart Food and Beverage Services Ncii 160 HOURS

    Uploaded by

    Leslieanne Quilit

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

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    1

    Trainer:
    Richard T. Dizon
    NAME OF TRAINEES
    U1: PREPARE
    THE DININ
    LO1. Take ta G ROOM/ RE
    bl STAURANT
    e reservations AREA FOR
    SERVICE
    LO2. Prepar
    e service stat
    ions and equi
    LO3. Set up
    the table in pment
    the dining ar
    LO4. Set the ea

    Date Started:
    mood/ambian
    ce of the din
    U2: WELCO
    ME GUEST ing area
    LO1. Welcom AN D TAKE FOOD
    and greet th AND BEVER
    e guests AGE ORDER
    S
    LO2. Seat th
    e guests
    LO3. Take fo
    od and bever
    LO4. Liaise be age orders
    tween kitche
    n and servic
    U3: ROMOTE e areas

    _________________
    FOOD AND
    LO1: Know th BEVERAGE
    e product PRODUCTS
    160 HOURS

    LO2: Underta
    ke Suggestive
    selling
    PROGRESS CHART

    LO3. Carry
    out Upsellin
    U4: Provide g stra tegies
    Food and Be
    verage Servic
    LO1. Serve fo es to Guests
    od orders
    LO2. Assist
    the diners
    FOOD AND BEVERAGE SERVICES NCII

    LO3. Perform
    banquet or
    catering food
    LO4. Serve Be
    verage Order service
    LO5. Process s
    payments an
    LO6. Conclu d receipts
    de food serv
    LO7. Manag ice and clos
    e down dinin
    Date Ended:___________________
    e intoxicated
    persons g area
    U4: PROVIDE
    ROOM SERV
    LO1. Take an ICE
    d process ro
    om service or
    LO2. Set up
    trays and tr ders
    LO3. Presen olleys
    t and serve
    food and beve
    LO4. Presen rage orders
    t room service to guests
    LO5. Clear aw account
    ay room serv
    ice equipmen
    U5: Receive
    and Handle t
    LO1. Listen G ue st Concerns
    to the comp
    LO2. Apolog laint
    ize to the gu
    LO3. Take pr est
    oper action
    on the compl
    LO4. Record
    complaint aint
    ACHIEVEMENT CHART
    COOKERY NCII
    39 HOURS

    item
    ired for menu
    ups

    m
    d Essences requ

    r the Menu Ite


    uces and So

    up Required fo
    ocks, Glazes an
    e Stocks, Sa

    eet 2.1-2
    eet 2.1-1

    eet 2.1-3

    eet 2.2-1
    2.1-3 t

    -1
    Self-check 2.1-1

    Self-check 2.1-2

    Self-check 2.1-3

    1
    3
    Operation Shee

    LO2. Prepare So
    Information sh

    Self-check 2.2-
    Task sheet 2.1-
    LO1.Prepare St

    Task sheet 2.2


    CO2. Prepar

    Information sh

    Information sh

    Information sh

    Job Sheet 2.2


    Job sheet 2.1
    NAME OF TRAINEES
    1 Carreon, Alein C C / / / C / / / / / C / / /
    2 Pangan, Albert C C / / / C / / / / / C / / /
    3 Bernal, Nieves C C / / / C / / / / / C / / /
    4 Macalino, Michelle C C / / / C / / / / / C / / /
    5 Panlasigue, Clifford C C / / / C / / / / / C / / /
    6 Siytoo, Ariel C C / / / C / / / / / C / / /
    7 Palma, Raymond C C / / / C / / / / / C / / /
    8 Kupper , John C C / / / C / / / / / C / / /
    9 Dulay, Romeo C C / / / C / / / / / C / / /
    10 Umpad, Archie C C / / / C / / / / / C / / /

    Trainer: Richard T. Dizon Date Started: November 02, 2015

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