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  • 05 - Table of Specification

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    Maureen Advincula
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    This document outlines the objectives and content areas that will be covered on a food and beverage product knowledge test. It divides the test into three main sections - developing and maintaining food and beverage product knowledge, suggestive selling techniques and principles, and up-selling menu items. For each section, it specifies the number of items, and roughly how many questions will assess knowledge, comprehension, and application. In total, the test will have 33 questions assessing knowledge and comprehension across all three content areas.

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    05_TABLE OF SPECIFICATION

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    05_TABLE OF SPECIFICATION

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    This document outlines the objectives and content areas that will be covered on a food and beverage product knowledge test. It divides the test into three main sections - developing and maintaining food and beverage product knowledge, suggestive selling techniques and principles, and up-selling menu items. For each section, it specifies the number of items, and roughly how many questions will assess knowledge, comprehension, and application. In total, the test will have 33 questions assessing knowledge and comprehension across all three content areas.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    4 views1 page

    05 - Table of Specification

    Uploaded by

    Maureen Advincula
    This document outlines the objectives and content areas that will be covered on a food and beverage product knowledge test. It divides the test into three main sections - developing and maintaining food and beverage product knowledge, suggestive selling techniques and principles, and up-selling menu items. For each section, it specifies the number of items, and roughly how many questions will assess knowledge, comprehension, and application. In total, the test will have 33 questions assessing knowledge and comprehension across all three content areas.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    # of

    Objectives/Content
    Knowledge Comprehension Application items/
    area/Topics
    % of test

    Develop and
    maintain food and 10 or
    6 or 60% 4 or 40% 0%
    beverage product 33%
    knowledge

    Suggestive selling 6 or 60% 10 or


    techniques and 4 or 40% 0%
    33%
    principles

    Up-selling Menu 10 or
    4 or 40% 6 or 60% 0%
    Items 33%

    TOTAL 16 0r 50% 14 0r 50% 0% 100%

    TABLE OF SPECIFICATION

    Trainers Date Developed: Document No.


    Methodology December 2014 Issued by:
    Level I Date Revised:
    CBLM Page
    TABLE OF Developed by: |1
    SPECIFICATIO
    N Revision #

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