FOOD AND BEVERAGE NC II

Name: _________________________________________ Date:_________________

SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in Rice Machinery
Operation NCII training sessions. Please check the
appropriate box of your answer to the questions below.

BASIC COMPETENCIES
CAN I…? YES NO
1. Participate in workplace communication
Obtain and convey workplace information
Participate in workplace meeting and discussion
Complete relevant work related documents
2. Work in a team environment
Describe and identify team role and responsibility in a
team
Describe work as a team member
3. Practice career professionalism
Integrate personal objectives with organizational goals
Set and meet work priorities
Maintain professional growth and development
4. Practice occupational health and safety procedures
Identify hazards and risks
Evaluate hazard and risks
Control hazards and risks
Maintain occupational health and safety awareness
COMMON COMPETENCIES
5. Develop and update industry knowledge
Seek information on the industry
Update continuously relevant industry knowledge
Develop and update local knowledge
Promote products and services to customers
6. Observe workplace hygiene procedures
Follow hygiene procedures
Identify and prevent hygiene risk

Page 1/3.Signature of Trainee: _______________________

 CAN I…? YES NO
7. Perform computer operations
Plan and prepare task to be undertaken
Input data into a computer
Assess information using computer
Produce/ output data using computer system
Maintain computer system
8. Perform workplace and safety practices
Practice workplace procedures for health, safety and
security practices
Perform child protection duties relevant to the tourism
industry
Observe and monitor people
Deal with emergency situations
Maintain safe personal presentation standards
Maintain a safe and secure workplace
9. Provide effective customer service
Greet customers
Identify needs of customers
Deliver service to customer
Handle queries through use of common business tools
and technology
Handle complaints/ conflict situations, evaluation and
recommendations

Page 2/3.Signature of Trainee: _______________________

CAN I…? YES NO
CORE COMPETENCIES
10.Prepare the dining room/restaurant area for service
Take table reservations?
Prepare service stations and equipment?
Set up the tables in the dining area?
Set the mood/ambiance of the dining area?
11.Welcome Guests and take food and beverage orders
Welcome and greet guests?
Seat the guests?
Take food and beverage orders?
Liaise between kitchen?
and service
12. Promote Food &areas
Beverage Products

Know the product?

Undertake Suggestive selling?
Carry out Upselling strategies?
13.Provide food and beverage services to guests
Serve food orders
Assist the diners
Perform banquet or catering food service
Serve beverage orders
Process payments and receipts
Conclude food service and close down dining area
Manage intoxicated persons
14.Provide room service

Take and process room service orders

Set up trays and trolleys
Present and serve food and beverage orders to guests
Present room service account
Clear away room service equipment
15. Receive and handle guest concerns
Listen to the complaint
Apologize to the guest
Take proper action on the complaint
Record complaint

Page 3/3. Signature of Trainee: _______________________