Royal British College, Inc.

Brgy. Marawoy, Lipa City, Batangas

Email: rbccollege07@yahoo.com/royalbctesda@gmail.com

INSTITUTIONAL ASSESSMENT TOOL

EVIDENCE PLAN

QUALIFICATION: BARTENDING NC II
Name of Candidate:
Title of Assessment OPERATE BAR
Units of competency 1.Prepare bar for service
covered 2. Take drink orders
3. Serve drinks
4. Deals with customers affected with alcohol
5. Maintain proper bar operation control procedures
6.Close/turn over bar operations
Ways in which evidence will be collected:

Written Examination
Demonstration with
[tick the column]

Observation with
Observation

Questioning

Questioning

Portfolio
The evidence must show that the candidate …
 1.1 Identify basic parts of the bar according to service operation
requirements.
 1.2 Set up bar display and work area in accordance with
industry and/or enterprise requirements and bar service style
 1.3 Check and re-stock of Bar products and materials in
accordance with industry and/or enterprise policy and
procedures
 1.4 Store all obtained items in accordance with established
storing procedures and techniques
 1.5 prepare a suitable kinds of decorations, coasters, edible and
non-edible garnishes in accordance with industry and/or
enterprise requirements
 1.6 Prepare an appropriate ice supplies in accordance with
enterprise volume requirement for a days’ operation.
 1.7 Ready and check necessary bar tools, equipment and
utensils for service operation.
 2.1 Check the product and brand preferences with the customer
courteously
 2.2 Polite selection of drinks recommended to customer in
accordance with enterprise policy and procedures
 2.3 Identify specific customer preferences in accordance with
orders taken
 3.1 Prompt and courteous serving of ordered drinks, in
accordance with customer preferences, using required glassware
and garnishes
 Royal British College, Inc.
Brgy. Marawoy, Lipa City, Batangas
Email: rbccollege07@yahoo.com/royalbctesda@gmail.com

 3.2 Serve Alcoholic and non-alcoholic beverages according to

customer preferences
 3.3 Avoid waste and spillage
 3.4 Check beverage quality during service and corrections are
made if necessary
 3.5 Prompt report of beverage and service issues to the
appropriate person in accordance with industry and/or
enterprise policy
 3.6 drinks using service tray, where appropriate in accordance
with enterprise procedures
 3.7 Observe proper handling of glassware at all times
 3.8 Attend any unexpected situations to promptly and safely
in accordance with industry and/or enterprise policy
 4.1 Practice of responsible service of alcohol in accordance with
relevant legislations and licensing requirements
 4.2 Identify, recognize and monitor the behavioral warning signs
of intoxication.
 4.3 Deal intoxicated persons with courteously and promptly in
accordance with the enterprise service policy and guidelines
 4.4 Refuse intoxicated customers service of alcoholic beverage in
a diplomatic and suitable manner
 4.5 Offer a practicable, appropriate food and non-alcoholic
beverages to intoxicated persons
 4.6 Record intoxicated customer misdemeanor in appropriate
record book for future guest service reference
 5.1 Perform opening and ending inventory according to
enterprise prescribed form and operating procedures
 5.2 Check and take order slip according to enterprise operating
policy
 5.3 Observe POS system procedures according to enterprise
standard policy, when necessary
 5.4 Record and take order count in accordance with the
enterprise standard form and policy
 5.5 Use appropriate control system forms, when necessary
 5.6 Maintain a proper par stock level at all time.
 5.7 Perform replenishment of consumed items.

 6.1 Remove and clean beverage display are kept and set up of bar
area in accordance with industry and/or enterprise procedures
 6.2 Hygienically store of Leftover garnishes suitable for next-day
operations at recommended temperature
 6.3 Proper keeping Materials, tools and glasses in suitable
cabinets
 6.4 Check and replenish stocks in accordance with industry
and/or enterprise procedures
 6.5 Shutdown appropriately the equipment in accordance with
enterprise safety procedures and manufacturer’s instructions
 6.6 Maintain bar set up and stocks for the next shift of service,
ensuring equipment and glasses are in the correct place,
whenever necessary
 Royal British College, Inc.
Brgy. Marawoy, Lipa City, Batangas
Email: rbccollege07@yahoo.com/royalbctesda@gmail.com

 6.7 Finish turnover of bar operations to the next shift in

accordance with enterprise procedure
 6.8 Proper recording of bar service concerns and issues in the
enterprise communication logbook for information and
appropriate action
I declare that all evidences presented are my own work and accurately represent my
abilities
Candidate Date:
signature:

NOTE: *Critical aspects of competency