TABLE OF SPECIFICATION

Unit of competency: CLEAN BAR AREAS

Objectives/Content # of % of
Knowledge Comprehension Application
area/Topics items test
Checking working
condition of equipment
16.6
in accordance with 2 2 4 8
%
manufacturer’s manual
and instructions
Checking condition of
utensils and glassware 2 2 5 9 16.7%
for dirt and damages
Accomplishing “Closing
up” procedures of
glassware and other 2 2 4 8 16.7%
equipment based on
enterprise standards
Maintaining adherence
to customer service in
accordance with industry 8 5 12 25 50%
and/or enterprise
standards
TOTAL 14 11 25 50 100%

PKM Date Developed:

Document No.
December, 2022
Page
BARTENDING NCII
Developed by:
PLANNING TRAINING SESSION
Ms. Ana Loraine B. Laurel and Issued by:

Mr. Jonas Matthew Encanto

 TABLE OF SPECIFICATION

Unit of competency: OPERATE BAR

Objectives/Content # of % of
Knowledge Comprehension Application
area/Topics items test
Identifying basic parts of
the bar according to
1 1 2 4 6%
service operation
requirements
Checking bar products
and materials and
restocked in accordance
1 1 2 4 6%
with industry and/or
enterprise policy and
procedures
Preparing suitable kinds
of decorations, coasters,
edible and non-edible
1 1 2 4 6%
garnishes in accordance
with industry and/or
enterprise requirements
Preparing appropriate ice
supplies in accordance
with enterprise volume 1 1 2 4 6%
requirement for a days’
operation
Checking necessary bar
tools, equipment and
1 1 2 4 6%
utensils and ready for
service operation
Checking product and
brand preferences with 1 0 1 2 2.75%
the customer courteously
Politely recommending
selection of drinks to
customer in accordance 1 0 1 2 2.75%
with enterprise policy
and procedures
Identifying specific
1 0 1 2 2.75%
customer preferences in

PKM Date Developed:

Document No.
December, 2022
Page
BARTENDING NCII
Developed by:
PLANNING TRAINING SESSION
Ms. Ana Loraine B. Laurel and Issued by:

Mr. Jonas Matthew Encanto

accordance with orders
taken
Promptly recapping
customer’s order in
accordance 1 0 1 2 2.75%
enterprise service
standard policy
Avoiding waste and
1 1 1 3 4.3%
spillage
Checking beverage
quality during service
1 1 1 3 4.3%
and corrections are
made if necessary
Attending any
unexpected situations to
promptly and safely in 1 1 1 3 4.3%
accordance with industry
and/or enterprise policy
Identifying, recognizing
and monitoring
1 1 1 3 4.7%
behavioral warning signs
of intoxication
Refusing intoxicated
customers service of
alcoholic beverage in a 1 1 1 3 4.7%
diplomatic and suitable
manner
Recording intoxicated
customer misdemeanor
in appropriate record
1 0 1 2 4.7%
book for future guest
service
reference
Observing POS system
procedures according to
1 1 2 4 5%
enterprise standard
policy, when necessary
Using appropriate control
system forms, when 1 1 2 4 5%
necessary
Maintaining proper par
1 1 2 4 5%
stock level at all time
Checking and
1 1 2 4 5%
replenishing stocks in

PKM Date Developed:

Document No.
December, 2022
Page
BARTENDING NCII
Developed by:
PLANNING TRAINING SESSION
Ms. Ana Loraine B. Laurel and Issued by:

Mr. Jonas Matthew Encanto

accordance with industry
and/or enterprise
procedures
Maintaining bar set up
and stocks for the next
shift of service, ensuring
equipment and glasses 1 1 1 3 4%
are in the
correct place, whenever
necessary
Turn overing of bar
operations to the next
1 1 1 3 4%
shift in accordance with
enterprise procedure
Properly recording bar
service concerns and
issues in the enterprise
1 1 1 3 4%
communication logbook
for information and
appropriate action
Total 22 17 31 70 100%

PKM Date Developed:

Document No.
December, 2022
Page
BARTENDING NCII
Developed by:
PLANNING TRAINING SESSION
Ms. Ana Loraine B. Laurel and Issued by:

Mr. Jonas Matthew Encanto

 TABLE OF SPECIFICATION

Unit of competency: OPERATE BAR

Objectives/Content # of % of
Knowledge Comprehension Application
area/Topics items test
Determining
classification of alcoholic
beverages
1 1 2 4 6%
according to ingredients
used, process and
characteristics
Identifying non-alcoholic
beverages and mixers
used as modifiers in
1 1 2 4 6%
accordance with the
flavoring ingredients and
process forms
Identifying different types
of bar tools and
equipment and used in
1 1 2 4 6%
accordance with
manufacturer’s manual
and instruction
Identifying different types
of glasses and handled
in accordance with 1 1 2 4 6%
enterprise standard and
sanitary practices
Mixing cocktail recipes
using appropriate
method and establishing
international standard 1 1 2 4 6%
within the required time
frame and customer
reference
Utilizing appropriate
product substitutes for
out of stock liquor
1 1 2 4 6%
ingredients based on
appropriate product
standard
PKM Date Developed:
Document No.
December, 2022
Page
BARTENDING NCII
Developed by:
PLANNING TRAINING SESSION
Ms. Ana Loraine B. Laurel and Issued by:

Mr. Jonas Matthew Encanto

Identifying broken and
chip glasses and 1 1 2 4 6%
removed
Observing safety
practices in using 1 1 2 4 6%
mechanical equipment
Identifying non-alcoholic
beverages in accordance
1 1 1 3 3%
with industry standard
classification
Identifying modifiers in
flavored syrups and
other forms in
1 1 1 3 3%
accordance with
ingredients used and
process
Determining edible fruits
and vegetables used in
mixing nonalcoholic
1 0 1 2 3%
cocktails and prepared
according to enterprise
standards.
Identifying properly
appropriate name and
style of non-alcoholic 1 0 1 2 3%
drinks according to
customer request
Selecting correct
ingredients and mixed in
accordance with 1 0 1 2 3%
enterprise service
practice
Observing occupational
health and sanitary
practices in mixing drinks 1 0 1 2 3%
according to enterprise
operating procedures
Observing safety
practices in using
mechanical equipment
1 0 1 2 3%
according to
manufacturer’s
guidelines
Maintaining machineries
3 3 5 11 15%
and equipment in
PKM Date Developed:
Document No.
December, 2022
Page
BARTENDING NCII
Developed by:
PLANNING TRAINING SESSION
Ms. Ana Loraine B. Laurel and Issued by:

Mr. Jonas Matthew Encanto

accordance with
maintenance schedule
and manufacturer’s
specifications
Identifying, reporting and
acting promptly
3 3 5 11 16%
problems, upon
immediately
Total 21 16 33 70 100%

PKM Date Developed:

Document No.
December, 2022
Page
BARTENDING NCII
Developed by:
PLANNING TRAINING SESSION
Ms. Ana Loraine B. Laurel and Issued by:

Mr. Jonas Matthew Encanto