TVET CURRICULUM DEVELOPMENT, ASSESSMENT AND CERTIFICATION

COUNCIL (TVET CDACC)

ASSESSMENT REQUIREMENTS FOR HOS/CU/FB/CR01/6/A: MANAGE FOOD

AND BEVERAGE GUEST EXPERIENCE.

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The assessment requirements cover three components: performance evidence, knowledge
evidence and assessment conditions as described below:

Performance Evidence
The candidate must show evidence of the ability to complete tasks outlined in elements and
performance criteria of this unit, manage tasks and manage contingencies in the context of the
job role.
There must be demonstrated evidence that the candidate has completed the following tasks at
least once in line with workplace procedures:
1 Welcomed guests courteously.
2 Guided guests to the desired location.
3 Promoted institution products and services.
4 Recommended options to enhance guest experience.
5 Collected and compiled guest information.
6 Shared guest information with relevant stakeholders on time.
7 Obtained, analyzed and shared guest feedback from the guests.
8 Followed up and monitored action taken on guest
Knowledge Evidence
The candidate must be able to demonstrate essential knowledge required to effectively complete
tasks outlined in elements and performance criteria of this unit, manage tasks and manage
contingencies in the context of the work role. This includes knowledge of:
1.Food &Beverage operations
2.Business communication
3.Customer care
4. Basic accounting
5.Financial accounting
6.Property management
7.Basic culinary techniques
8. An institution and catering law
9. Hygiene and sanitation
10. Food safety
11. Principles of management
12. Principles of marketing

Assessment Conditions

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1. Skills must be demonstrated working individually on the job or in a workplace simulated
facility with relevant process, equipment, materials, work instructions and deadlines to
enable assessment of candidate’s skills and knowledge.
2. Assessment resources required must include:
a) Functional food and beverage department and a food production unit
b) Square restaurant tables
c) Restaurant chairs
d) Guest relations desk
e) Table
f) Computer
g) Telephone
h) Chairs
i) Glassware, crockery, cutlery
j) Napkins
k) The waiter’s big five
l) Menu cards
m) Bill pads
n) Order pads
o) A three course meal

3. Inspection and quality control should be in line with ISO standards.

4. Simulated assessment environments must simulate the real working environment where
these skills and knowledge would be performed with all the relevant equipment and
resources.
5. Assessors must meet the following requirements:
5.1 For those training in a TVET institution they must be:
5.1.1 Licensed by TVET Authority as trainers.
5.1.2 Registered by TVET CDACC as assessors/verifiers in this unit of
competency.
5.2 For industry experts they must be registered by TVET CDACC as
assessor/verifiers in this unit of competency.