Evidence Plan
Competency
Standard: Food and Beverage Services NCII
Demonstration &
Unit of
Competency: Preparing the Dining Room/ Restaurant Area for Service
Ways in which evidence will be collected:
Third party Report
Portfolio
Written
Oral Questioning
Questioning
[tick the column]
The evidence must show that the trainee…
1. Take the process room service orders
2. Set up tray and trolleys
3. Present and serve food and beverage orders to
guests
4. Present room service account
5. Clear away room service equipment
6. Take and process room service orders
NOTE: *Critical aspect of competency
*Took room service order properly
*Recorded and processed room service orders accurately
*Set up a variety of room service meals according to ordered food and
beverage
*Presented and serve room service orders
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METHODOLOGY I Issued by:
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TABLE OF SPECIFICATION
Objectives/Content Comprehension Percentage
Knowledge Application Test
area/Topics
Room Service
10% 10% 20%
Equipment
Room Service
10% 10%
Supplies 30%
Equipment
10% 10% 10%
Handling 20%
Tray and Trolleys
10% 10% 10% 30%
Set up
TOTAL 40% 30% 30% 100%
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ITEM ANALYSIS
No. of
Objective/Content Knowledge Comprehension Application Test Percentage
Area/ Topics Items
Room Service 2 2 4 20%
Equipment
Room Service 2 2 2 6 30%
Supplies
Equipment 2 2 4 20%
Handling
Tray and Trolleys 2 2 2 6 30%
Set up
TOTAL 8 6 6 20 100%
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Written Test
Name: ________________________________________ Score: ______________
Course: _______________________________________ Date: _______________
Multiple Choices
Direction: Write the letter of the best answer. Write your answer on the answer
sheet provided.
1. A gueridon is a:______________.
a. moveable sideboard
b. mobile table for doing lamp work
c. cigar and liqueur handcart
d. trolley for taking used crockery and cutlery to the wash-up
2. The person who serves alcoholic beverages in a restaurant is called a:
a. commise de rang
b. trancheur
c. sommelier
d. debarrasseur
3. Silverware can be polished using which of the following systems:
a. Gueridon
b. Helitherm
c. Ganymede
d. Polivit
4. The main use of a waiter's cloth is for:
a. wiping customer's fingers after eating snails
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b. polishing plates and glasses when laying them on the table
c. covering stains on the tablecloth
d. wiping spilt food from the carpet
5. If wine is spilt on the tablecloth a waiter should:
a. clear the table of everything and sponge the stain with milk
b. cover the soiled area with a clean table napkin by unrolling it over
the spillage
c. ask the customers to wait in the lounge while he fetches a clean
cloth
d. take the plates of food to the sideboard and change the cloth
6. The term a la carte means:
a. a set menu without any alternatives or beverages
b. a carte du jour menu inclusive of coffee and service charge
c. a series of dishes as chosen by a customer and cooked to order
d. a prix-fixe menu with several choices on each course
7. The best way to deal with a customer who complains about poor service is to:
a. apologise
b. offer him a free drink
c. inform the head waiter
d. try to make excuses
8. Which of the following groups does not contain a liqueur:
a. Campari, Cherry Brandy, Grande Champagne, Goldwasser
b. Grappa, Schnapps, Bacardi, Pernod
c. Drambuie, Glayva, Grand Marnier, Drambuie
d. Benedictine, Creme de Menthe, Kahlua, Cointreau
9. A table d'hote is a:
a. meal comprised of main dish and sweet
b. set menu, sold at an inclusive price
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c. list of all the available dishes each individually priced
d. sequence of dishes in categories from soup to sweet
10. The term a la carte means:
a. a set menu without any alternatives or beverages
b. a carte du jour menu inclusive of coffee and service charge
c. a series of dishes as chosen by a customer and cooked to order
d. a prix-fixe menu with several choices on each course
11. Which position in the dining room is responsible for overseeing all service?
a. Front waiter
b. Head Waiter
c. Maître d’ hotel
d. apprentice
12. Which of the following is performed on the guest’s left side?
a. Presenting & serving from a platter
b. Setting & clearing plates
c. Replenishing or changing flatware
d. Pouring beverages & presenting bottles
13. Which of the following is performed at the guest’s right side?
a. Pouring beverages and presenting bottles
b. Holding platters when guests help themselves
c. Serving salad when it is served as a side dish
d. Placing bread on bread plates
14, Which of the following is placed to the right side of a table setting?
a. Dinner knife
b. Dinner fork
c. Salad fork
d. Bread plate
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15. Where in the traditional table setting is the dinner fork placed?
a. Directly above the water glass
b. To the right of the dinner plate
c. To the left of the dinner plate
d. Directly above the dinner plate
16. A concept and projects a total impression or image, which appeals to a certain
market.
a. Concept comprises of what?
b. What restaurant drives the industry?
c. Every restaurant represents what?
d. What is restaurant symbology?
17. Single-concept chains like McDonald's and KFC
a. What are some advantages of a chain restaurant?
b. What are examples of quick-service restaurants?
c. What are the defining traits of casual restaurants?
d. What are the greatest success of any restaurants?
18. Quality, menu, price, atmosphere, management, location, food, and service
a. What are the aspects of concept and market?
b. What page are the 10 concepts on?
c. What are examples of casual restaurants?
d. What are examples of family restaurants?
19. Everything that affects how the patron views the restaurant: public relations,
advertising, promotion, and operation itself.
a. Is quality control critical?
b. What is D&B?
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c. Concept comprises of what?
d. What is a franchise?
20 The logo, the line drawings, even the linen napkins and the service uniforms
a. What is restaurant symbol?
b. What is a franchise?
c. What does centralization do?
d. What is D&B?
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Answer Key
1. B
2. C
3. D
4. B
5. B
6. B
7. C
8. B
9. B
10. C
11. C
12. A
13. A
14. A
15. C
16. C
17. D
18. A
19. C
20. A
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Performance Test
Specific Instruction for the Candidate
Qualification FOOD AND BEVERAGE SERVICE NCII
Unit of Competency Prepare the Dining Room/Restaurant
Area for Service
General Instruction:
In taking table reservation is placed through telephone. In fact, it is very
detailed to take a table reservation by telephone. You must be alert to take notes all
the important information regarding to the table reservation and with your client.
Specific Instruction:
In taking and process the table reservation must consider the following
information details such as:
1. Number and types of guest.
2. Name of guest or organization.
3. If there will be a private event or not.
4. Customers arrival time.
5. Special request and needs.
1. Ask the trainer to provide you with list of tools, equipment and materials
needed.
2. Arrange the materials provided into designated areas.
3. Know the important details for table reservation
4. Memorize the script on proper telephone conversation in table reservation.
5. Greet the guest “Good Morning, Good Afternoon or Good Evening.”
6. State your name and the name of the establishment.
7. Call the guest by name and address by Sir/Ma’am.
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8. Ask the guest for relevant information regarding in table reservation.
9. Repeat the information to the client for correction regarding in table
reservation.
10. Apply the protocols in table reservation
11. Thank the client after the table reservation conversation.
12. Reconfirming of the table reservation.
13. Call the client for the reconfirming of the reserved table.
14. Repeat the information to the client as reminder regards to the table
reserved .
15. Ask the guest for special request.
16. Thank the guest and remind the exact time and number of guest.
17. Remember the General Telephone Etiquette.
List of Materials/Equipment and Tools:
Telephone, PC, Pen and Paper, Table and Chair
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METHODOLOGY I Issued by:
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