Evidence Plan: Competency Assessment (Institutional)

Candidate’s Name:
Qualification: FOOD AND BEVERAGE SERVICES NC II
Unit of Competency Promote Food and Beverage Products
Date of Assessment:
Time of assessment:
Instructions for Demonstration:
Given the necessary materials, tools, and equipment, the candidate must
be able to Know the Product, Undertake suggestive selling, and Carry out up
selling strategies.
Materials and Equipment:
 Menu list
 Beverage list

Check(/)to show if
During the demonstration of skills, the candidate …. the evidence is
demonstrated

Yes No N/A
 Mastered names and pronunciation of dishes in the
menu.
 Memorized ingredients of dishes.
 Known sauces and accompaniments by heart..

 Studied description of every item in the menu.

 Mastered common food allergen to prevent serious
health consequences.
 Provided information about the food items in clear
explanation and description
 Offered items on specials or promos to assist
guests with food and beverage selection.
 Suggested name of specific menu items to guests
rather than just mentioning general in te menu to
help them make the choice and know what they
want.
 Recommended standard food and beverage
pairings.
 Used descriptive words while explaining the dishes
to make it more tempting and appetizing.
 Carried out suggestive selling discreetly so as not
be too pushy of too aggressive.
 Suggested slow moving but highly profitable items
to increase guest check
  Offered second serving of items ordered.
 Mentioned food portion or sized for possible
adjustments with the orders.
 Recommended new items to regular guests to
encourage them to try other items in the menu.

The Candidates demonstration was: Satisfactory

Not Satisfactory

RATING SHEET FOR DEMONSTRATION WITH ORAL QUESTIONING

Questions to probe the candidates underpinning Satisfactory
knowledge response
The candidate should answer the following questions: Yes No
1. Why a restaurant requires menu?
2. What is the purpose of promoting food and beverage
product to guest?
3. What are the examples of suggestive selling?
4. What must always be consider when giving suggestive
selling?
5. What are the things to remember when undertaking
suggestive selling?
The candidates underpinning knowledge was: Satisfactory
Not Satisfactory
Feedback to candidate:
The candidates overall performance was: Satisfactory
Not satisfactory
Candidate’s Date:
signature:
Trainer’s HANAH MARIE BANUELOS Date:
Name:
Checked by: ROLAND SABANDAL Date:
Vocational Instruction Supervisor