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Food and Beverage Service Assessment

The document outlines a project-based assessment for a candidate in Food and Beverage Service NCII, focusing on the competency of welcoming guests and taking food and beverage orders. It includes details about the assessment date, time, necessary materials, and a checklist for the assessor to evaluate the candidate's performance. The assessment aims to ensure the candidate demonstrates essential skills in guest interaction and order processing.

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Kringmeh
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8 views2 pages

Food and Beverage Service Assessment

The document outlines a project-based assessment for a candidate in Food and Beverage Service NCII, focusing on the competency of welcoming guests and taking food and beverage orders. It includes details about the assessment date, time, necessary materials, and a checklist for the assessor to evaluate the candidate's performance. The assessment aims to ensure the candidate demonstrates essential skills in guest interaction and order processing.

Uploaded by

Kringmeh
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

DEMONSTRATION

Candidate name:
Assessor name: JOVERT G. MONDANO
Project-Based Assessment:
Qualification: Food and Beverage Service NCII
Unit Competency: Welcome guest an take food and beverage orders
Date of assessment: January 13, 2018
Time of assessment: 8:00AM – 9:00AM
Instructions for demonstration

Given the necessary materials, tools and equipment, the candidate must
be able to welcome guest and take food and beverage orders in 1 hours
Materials and equipment: (1) reservation book (2) order pad (3) pen (4)table and
chair (5) POS (if available) (6) table napkin (7)tablewares (8) cutlery

OBSERVATION  to show if evidence


is demonstrated
During the demonstration of skills, the candidate: Yes No N/A

  
 Welcomed and greeted the guests
  
 Took food and beverage orders
 Liaised between kitchen and service areas   

  
 Acknowledged guests as soon as they arrive.
 Greeted guests with an appropriate welcome.   
 Checked details of reservations are based on   
established standard policy.
 Escorted and seated guests according to table   
allocations
 Utilized tables according to the number of   
party
 Seated guests evenly among stations to control   
the traffic flow of guests in the dining room.
 Opened cloth napkins are for the guests when
applicable.   

 Served water when applicable, according to the   


standards of the foodservice facility.
 Presented guests are with the menu according   
to established standard practice.
 Taken order completely in accordance with the
  
establishment’s standard procedures.
 Noted special requests and requirements
  
accurately.
 Repeated orders are back to the guests to
  
confirm items.
 Provided and adjusted tableware and cutlery
appropriate for the menu choices in   
accordance with establishment procedures.
 Placed and sent order to the kitchen promptly.   
 Checked quality of food in accordance with
  
establishment standards
 Checked tableware for chips, marks,
  
cleanliness, spills, and drips
 Carried out plates and/or trays safely.   
 Advised promptly colleague regarding
  
readiness of items for service
 Relayed accurately to kitchen where
appropriate information about special   
requests, dietary or cultural requirements
 Observed Work technology according to
  
establishment standard policy and procedures

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