Form Name: Physical & Staff Requirements Checklist – F&B 9802-01

Form ID: IS/QL/CL/PS3

Version: 1.1
Date: December 2010

1. Physical Resource for Simulated Environment

Minimum Available
Particulars
Requirements Yes No
Collin tumbler (Collins) 2
Pilsner glass – beer 2
Beer mug 2
Champagne saucer 2
Champagne flute 2
Beer goblet 2
Brandy balloon 2
Water goblet 2
White wine glass 2
Red wine glass 2
Martini glass (cocktail glass) 2
Shot glass 2
Sherry glass 2
Jigger 1
Glass rimmer 1
Bar caddy 1
Bar spoon 1
Wine stand/champagne chiller 1
Cocktail shaker 1
Bar tool set (mixing glass, mixing spoon, hawthorn strainer) 1
Ice bucket with ice tong 1
Chopping board 1
Wine opener 1
Garnish knife 2
Juice pourer (plastic syrup container) 2
Bar serving tray – anti-skid (salver) 2
Oval tray for clearance (for tray jack) 1
Tray jack 1
Square anti skid tray (for fast food tray set-up) 1
Coffee percolator 1
Demitasse coffee spoon 12
Tea spoon 12
All purpose spoon 12
All purpose fork 12
Soup spoon 12
All purpose knives 12
Service spoon 6

Signature by EV Signature by Centre Manager Signature by Sales Manager Signature by VQE

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Form Name: Physical & Staff Requirements Checklist – F&B 9802-01
Form ID: IS/QL/CL/PS3
Version: 1.1
Date: December 2010
Minimum Available
Particulars
Requirements Yes No
Service fork 6
Butter knives 12
Fish fork 12
Fisk knives 12
Parfait spoon 2
Bread basket – cane/metal 2
Tea strainer and drip bowl 1
Tea pot 1
Coffee pot 2
Milk creamer 1
Insulated doublewall coffee pourer (coffee/tea caraffe) 1
Cruet set – salt and pepper sets 2
Pepper mill 1
Tooth pick holder 2
Straw holder 2
Menu stand-small steel 2
Ice cream cup 2
Ceramic sugar sachet holder 2
Bud vase 3
Plate cover round-cloche (steel) 2
Plate cover flat (fibre) 3
Napkin holder (tissue holder) 2
Butter dish set 2
Finger bowl set 4
Entrée dish – 1 portion 2
Entrée dish – 2 portion 2
Platter medium – round (silverware) 2
Sauce boat 1
No smoking board 1
Reserved board 1
Water jugs – steel 2
Full plate (10") 12
Half plate (8") 12
Pasta plate (7") 6
Quarter plate (6") 12
Saucers (5") 12
Tea cups 12
Demitasse cup 6
Demitasse saucer 6
Soup bowl regular 6
Soup plate 6

Signature by EV Signature by Centre Manager Signature by Sales Manager Signature by VQE

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Form Name: Physical & Staff Requirements Checklist – F&B 9802-01
Form ID: IS/QL/CL/PS3
Version: 1.1
Date: December 2010
Service bowl small 4
Service bowl big 4

Minimum Available
Particulars
Requirements Yes No
Oval platter small 2
Oval platter big 2
Egg cup 2
Chutney bowl 4
Nappy bowl 4
Moulton cloth (for tables) 3
Coffee machine 1
Table cloth 6
Slip cloth 6
Table napkins 12
Cocktail napkins 12
Wiping cloth 12
Serving gloves (white colour) sets 2
Bill folders 3
KOT pad holders 3
Reservation book 1
Tables – 4 seater – square 1
Tables – 2 seater – rectangular 2
Chairs 8
Side station 1
Storage cupboard 1
Show case with glass (wall fixed) 1

Minimum Available
Particulars
Requirements Yes No
I. Library Books
1. Food and Beverage Service and Management - Bobby
George and Sandeep Chatterjee, Jaico Books
2. Food and Beverage Training Manual - Sudhir Andrews
3. Food & Beverage Service - Dennis Lillicrap, John Cousins
4. The Waiter's Handbook – Graham Brown, Karon Hepner

Signature by EV Signature by Centre Manager Signature by Sales Manager Signature by VQE

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Form Name: Physical & Staff Requirements Checklist – F&B 9802-01
Form ID: IS/QL/CL/PS3
Version: 1.1
Date: December 2010

2. Staff Resources

Total number of faculty staff available

Qualified
Faculty Staff No 1. – (Name:___________________________________)
Yes No
Graduate/diploma holder in hotel operations or hold a recognised vocational
qualification in the relevant area of the hospitality sector.
Minimum of one year of work experience as a Senior Captain in a hotel/hospitality
service provider rated three-star or above.
Technically competent in the area for which they are delivering training.
Credible experience of providing training in classroom or on the job to others
Able to competently communicate in English, and possess a working knowledge
of the local language.
Able to effectively use IT tools such as PowerPoint and Word to aid teaching
process

Qualified
Faculty Staff No 2. – (Name:___________________________________)
Yes No
Graduate/diploma holder in hotel operations or hold a recognised vocational
qualification in the relevant area of the hospitality sector.
Minimum of one year of work experience as a Senior Captain in a hotel/hospitality
service provider rated three-star or above.
Technically competent in the area for which they are delivering training.
Credible experience of providing training in classroom or on the job to others
Able to competently communicate in English, and possess a working knowledge
of the local language.
Able to effectively use IT tools such as PowerPoint and Word to aid teaching
process

Qualified
Faculty Staff No 3. – (Name:___________________________________)
Yes No
Graduate/diploma holder in hotel operations or hold a recognised vocational
qualification in the relevant area of the hospitality sector.
Minimum of one year of work experience as a Senior Captain in a hotel/hospitality
service provider rated three-star or above.
Technically competent in the area for which they are delivering training.
Credible experience of providing training in classroom or on the job to others
Able to competently communicate in English, and possess a working knowledge
of the local language.
Able to effectively use IT tools such as PowerPoint and Word to aid teaching
process

Signature by EV Signature by Centre Manager Signature by Sales Manager Signature by VQE

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