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Conduct Sample Rating Sheets
Conduct Sample Rating Sheets
National Assessment
for
Horticulture NC II
RATING SHEET
Unit of competency:
Provide Food and Beverage Services
Demonstration
&Questioning
Written Test
Portfolio
The evidence must show that the trainee can…
Check the cleanliness of dining/restaurant area and
customer facilities are checked for cleanliness prior √
to service
Prepare and adjust dining environment to ensure
√
comfort and ambience to customers as appropriate
Set up furniture in accordance with enterprise
requirements, bookings, customer requests, √
convenience and safety
Check and prepare equipment for service √
Verify menu variations and daily specials with
kitchen staff based on establishment policy and
√
guidelines
DEMONSTRATION CHECKLIST
Student’s name: Fine Kaira Kate M. Abutan
Assessor name: Rosalia T. Torniado
Competency Provide Food and Beverage Services
Assessment:
Date Developed: Document No.
Food and Beverage
May 2014 Issued by:
Services NC II
Developed by: GTSCC Page 4 of 37
Provide Food and
Beverage Services Rosalia T. Torniado Revision # 0
Qualification: FOOD AND BEVERAGE SERVICES NC II
Date of assessment: June 01, 2014
Time of assessment: 8:00am- 5:00pm
Instructions for demonstration
Given the necessary tools and materials ; the trainees
must be able to provide food and beverage services within (1) hour:
Materials/Tools and Equipment
1. Glasswares
2. Dinner fork
3. Dinner spoon
4. Table cloth
5. Table napkin
6. Dinner knife
7. Trays
8. Plates
9. Cutlery
10.Linen
11. Condiments
12. Flower Vase
13. Menu
14. Order Slip
15. Table napkin
16. China wares
Given the necessary tools, materials and equipment, you are required to
provide food and beverage services within (1 hour).
Specific Instruction:
4. At the end of the assessment, the assessor shall give you feedback
on the result of the assessment. The feedback shall indicate
whether you are:
a. Competent
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge response
Extension/Reflection Questions Yes No
1. What are the things to consider in taking food order?
Instruction: Read each item or question carefully. Choose the correct answer. Write the
letter of your answer on the blanks provided before the number.
1. Which side of the guest you will approach in taking food order?
a. left side
b. right side
c. front
d. any side
3.In taking food order, which of the following is not belong to the group?
a. cashier
b. kitchen
c. waiter
d. manager
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Sample rating sheets
d. Captain waiter
1-4 What are the guest sequence in serving and taking food order ?
5-10 Cite at least 10 effective ways in handling customer complaints.
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Sample rating sheets
ANSWER KEY
I.
1. B
2. C
3. D
4. C
5. B
6. C
7. B
8. B
9. C
10. A
11. D
12. B
13. A
14. A
15. C
II.
1. Honoree
2. Ladies
3. Gentlemen
4. Host
5-10
Approach the complaining
customer.
Listen attentively and let
him finish his statement and
get more details.
Be open-minded. Accept the
facts of his complaints and
refrain from being defensive.
Accept the customer’s
feeling. If the service is
faulty, apologize.
Settle sensitive matters in
private and never pass the
blame to other person/
personnel just to defend
oneself.
Take appropriate actions
immediately and show
appreciation rather than
irritation.
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Sample rating sheets