EVIDENCE PLAN

FOOD AND BEVERAGE

Competency Standard:
SERVICES NC II

PREPARE THE DINING

Unit of Competency ROOM/RESTAURANT AREA FOR
SERVICE
Ways in which evidence will be collected:

Observation and Oral

[Check the column]

Demonstration and

Third Party Report

oral questioning

Written Test
questioning

Portfolio
The evidence must show that the trainee…
* Take table reservations accurately ✔
* Identify and explain the use of the different food ✔ ✔
and beverage wares and equipment e.g.
dinnerware, glassware, silverware etc.
*Complete and prepare service or waiter’s station ✔ ✔

*Set up tables according to predetermine menu ✔ ✔

*Perform different table napkin folding styles ✔

 Answer inquiries promptly, clearly, and ✔ ✔

accurately.

 Ask pertinent questions to complete the details of ✔

the reservations.
 Record the reservation data on forms accurately ✔
based on establishment’s standards.
 Repeat the details of the reservations and confirm ✔
with the party making the reservation. ✔

 Provide additional information about the food ✔ ✔

service establishment when necessary.
 Stock service or waiter’s stations with supplies ✔ ✔
necessary for service.
 Clean and wipe all tableware and dining room ✔ ✔
equipment and put in their proper places.
 Special tent cards and similar special displays are ✔ ✔
put up for promotion.
 Check cleanliness and condition of all tables, ✔ ✔
tableware, and dining room equipment
 Fill water pitchers and ice buckets. ✔
 Turn on electrical appliance or equipment like ✔ ✔
coffee pots, tea pots, plate warmers etc. in the
dining area and kept ready.
 Refill condiments and sauce bottles and the neck. ✔ ✔
Wipe, clean and dry the tops of the bottles
 Tables are set according to the standards of the ✔ ✔
food service establishment.
 In cases where the menu is pre-arranges or fixes, ✔ ✔
covers are set correctly according to the
predetermine menu.
 Wipe and polish tableware and glassware before ✔
they are set up on the table.
 Fold cloth napkins properly and laid on the table ✔
appropriately according to napkin folding style.
 Skirt buffet or display tables properly taking into ✔
account symmetry, balance and harmony in size
and design
 Adjust lights according to time of the day. ✔
 Arrange tables, chairs and other dining room ✔
furniture to ensure comfort and convenience of
the guests.
 Play appropriate music when applicable ✔
 Clean and make sure floors/carpets are dry. ✔
 Adjust Air-condition or cooling units for the ✔
comfort of the guests
 Set-up decorations according to theme or concept ✔
of the dining room.

Prepared by:  ZENITH JOY R. TESORIO

                                            (Trainer)

Date             :  April 25, 2022

 DEMONSTRATION CHECKLIST

Candidate Name: JM DEGUZMAN

ZENITH JOY R.
Assessor’s Name:
TESORIO
PREPARE THE
DINING
Unit of Competency: ROOM/RESTAUR
ANT AREA FOR
SERVICE
FOOD AND
Qualification: BEVERAGE
SERVICES NC II
Date of Assessment: June 9, 2022
8:00 AM- 5:00
Time of Assessment:
PM
Instructions for demonstration:
Given the necessary materials, tools and equipment, the candidate must be able to
perform taking reservations, preparing service stations, table-setting, and setting
the ambiance of the food service facility.
Tools & Materials & Equipment:
Telephone, calendar, clock, paper, pen, logbook/reservation form
Table, chairs, tablecloth, table napkin, center piece.

to show if
evidence is
demonstrated
During the demonstration of skills, the candidate: Yes No N/A
* Take table reservations accurately ✔
* Identify and explain the use of the different food and
beverage wares and equipment e.g. Dinnerware, glassware, ✔
silverware etc.

*Complete and prepare service or waiter’s station ✔

*Set up tables according to predetermine menu ✔
*Perform different table napkin folding styles
✔
 Answer Inquiries promptly, clearly, and accurately. ✔
 Ask Pertinent questions to complete the details of the
✔
reservations.
 Repeat the Details of the reservations and confirm with
✔
the party making the reservation.
 Provide additional information about the food service
✔
establishment when necessary.
 Stock Service or waiter’s stations with supplies necessary
✔
for service.
 Clean and wipe All tableware and dining room equipment
✔
and put in their proper places.
 Special tent cards and similar special displays are put up
✔
for promotion.
 Check Cleanliness and condition of all tables,
✔
tableware, and dining room equipment
 Fill Water pitchers and ice buckets. ✔
 Turn on Electrical appliance or equipment like coffee
pots, tea pots, plate warmers etc. in the dining area and ✔
kept ready.
 Refill Condiments and sauce bottles and the neck. Wipe,
✔
clean and dry the tops of the bottles
 Tables are set according to the standards of the food
✔
service establishment.
 In cases where the menu is pre-arranges or fixes, covers
✔
are set correctly according to the predetermine menu.
 Wipe and polish Tableware and glassware before they are
✔
set up on the table.
 Fold Cloth napkins properly and laid on the table
✔
appropriately according to napkin folding style.
 Skirt Buffet or display tables properly taking into account
✔
symmetry, balance and harmony in size and design
 Adjust Lights according to time of the day.
✔

 Arrange Tables, chairs and other dining room furniture to

✔
ensure comfort and
  convenience of the guests.
 Appropriate music is play when applicable ✔
 clean and make sure Floors/carpets are dry. ✔
 Adjust Air-condition or cooling units for the comfort of
✔
the guests
 Set-up Decorations according to theme or concept of
✔
the dining room.
The candidate’s demonstration was:

Satisfactory Not satisfactory

JM DE GUZMAN ZENITH JOY R. TESORIO

Trainee’s Signature Trainer’s Signature

Date: April 25, 2022

OBSERVATION CHECKLIST
Candidate Name: JM DE GUZMAN
ZENITH JOY R.
Assessor’s Name:
TESORIO
PREPARE THE
DINING
Unit of Competency:
ROOM/RESTAURANT
AREA FOR SERVICE
FOOD AND
Qualification: BEVERAGE
SERVICES NC II
Date of Assessment: June 20, 2022

Time of Assessment: 8:00 AM- 5:00 PM

Instructions for demonstration:
Given the necessary materials, tools and equipment, the candidate must be able to
perform taking reservations, preparing service stations, table-setting, and setting the
ambiance of the food service facility.
Tools & Materials & Equipment:
Telephone, calendar, clock, paper, pen, logbook/reservation form
Table, chairs, tablecloth, table napkin, center piece FBS accessories.
to show if evidence is
demonstrated
During the demonstration of skills, the candidate: Yes No N/A
* Identify and explain the use of the different food and
beverage wares and equipment e.g. Dinnerware, ✔
glassware, silverware etc.
*Complete and prepare service or waiter’s station ✔
*Set up tables according to predetermine menu ✔
 Answer inquiries promptly, clearly, and accurately. ✔
 Record the reservation data on forms accurately based
on establishment’s standards. ✔

 Repeat the details of the reservations and confirm with

the party making the reservation. ✔

 Provide additional information about the food service

✔
establishment when necessary.
 Stock service or waiter’s stations with supplies
necessary for service. ✔

 Clean and wipe all tableware and dining room

equipment and put in their proper places. ✔

 Special tent cards and similar special displays are put

up for promotion. ✔

 Check Cleanliness and condition of all tables,

tableware, and dining room equipment ✔

 Turn on electrical appliance or equipment like coffee

pots, tea pots, plate warmers etc. in the dining area and ✔
kept ready.
 Refill condiments and sauce bottles and the neck. Wipe,
clean and dry the tops of the bottles ✔

 Tables are set according to the standards of the food

service establishment. ✔

 In cases where the menu is pre-arranges or fixes, covers

✔
are set correctly according to the predetermine menu.
The candidate’s demonstration was:

  Satisfactor y                     Not Satisfactory

JM DE GUZMAN ZENITH JOY R. TESORIO

Trainee’s Signature Trainer’s Signature

Date: June 9, 2022

QUESTIONS
Questions to probe the candidate’s underpinning Satisfactory response
knowledge
  Yes       No
Extension/Reflection Questions 
 
1. What is table setting?
 
2. What are the types of table setting?
Safety Questions

1.What are some good general safe work practices?  

2. What should be remembered in carrying heavy trays?  

3. What are the factors to remembered in food handling?  

Infrequent/Contingency Questions

1. You are going to set the 5 tables for a birthday party, but 2-
tablecloth got stained with sauce, and you don’t have enough  
time to wash it. How would you handle this problem?

2. What will you do if you are about to serve the food to the
 
guest but you’ve noticed that the ordered food has a strand of
hair?
Questions on Rules and Regulations 
1. What are the SOP for laying out a guest table?  

2. What are the seven basic rules in table setting?  

3. Why do food handler/ server are required a medical certificate in  

a food establishments?

The candidate’s
underpinning  Satisfactory  Not Satisfactory
knowledge was:

Feedback to candidate: 

General comments [Strengths / Improvements needed]:

Candidate’s
JM DE GUZMAN Date: April 25, 2022
signature:

Assessor’s
ZENITH JOY R. TESORIO Date: April 25, 2022
signature:

POSSIBLE ANSWERS

Extension/Reflection Questions
1.  (laying a table) or place setting refers to the way to set a table with tableware—
such as eating utensils and for serving and eating
2. The three most common types of table settings are formal, casual, and basic.
3.In formal setting knife be placed at the right side of the serving plate

Safety Questions

1. The main health and safety issues for servers include:

 Exposure to cleaning products and other chemicals.

 Musculoskeletal injuries from standing for long hours, working in awkward
positions, or performing repetitive manual tasks.
 Lifting or carrying heavy trays or other objects.
 Risks of burns from dishes, meals or drinks that are hot.
 Noise exposure.
 Slips, trips and falls.
 Stress.
 Dealing with difficult or potentially violent customers.
 Bullying
 Long hours of work or extended workdays.
 Working alone, including working alone with money.
 Cuts from handling broken glassware.
 Shift work
 Exposure to common viruses such as colds and seasonal influenza

2.Bending, followed by twisting and turning, were the more commonly cited
movements that caused back injuries. Strains and sprains from lifting loads
improperly or from carrying loads that are either too large or too heavy are
common hazards associated with manually moving materials.

Lifting Stages

1. Preparation
2. Lifting
3. Carrying
4. Setting Down

3. In particular, time and temperature control, storage of food and preventing

contamination of food are three key factors of food safety that must be managed
properly and trained on
 Infrequent/Contingency Questions

1. Make a fringe design. This kind of decorative fringe is a charming substitute for
table skirting and serves as a festive wall border for special celebrations.

2. Ask the guest if he/she want to wait a little longer to cook another or offer
her/him the best seller dishes for alternative.

Questions on Rules and Regulations

1. The following are the SOP for Laying Out a Guest Table.
• Check the linen.
• Replace if required.
• Confirm the type of dining (Formal/Informal).

2. Seven basic rules

1. Flatware is laid on the table in the order of use. The placement starts on the
outside of the place setting and moves inward toward the plate.
2. Because the majority of people are right-handed, the knife and spoon are
laid on the right side of the place setting and the fork(s) on the left.
3. With an uneven number of people are seated, the odd numbered place
settings are laid opposite the middle of the even-numbered place settings.
4. The lower edges of the utensils are aligned with the bottom rim of the plate,
about 1 inch up from the edge of the table.
5. To avoid hiding a utensil under the rim of a plate or bowl, lay it
approximately 1 inch away from the side.
6. To eliminate fingerprints on the handle when placing flatware on the table,
hold it by the "waist," the area between the handle and the eating end of the
utensil.
7. Fork tines may be placed downward, in the continental style, or upward, in
the American style.

3. To ensure that the food handler/ server has no health issues like, TB, COVID ETC.
And can be able to do he’s duties and responsibilities being a server and food
handler.
Prepared by: 

ZENITH JOY R. TESORIO

        Trainer

April 25, 2022