Evidence Plan

Competency standard: Food and Beverage Services NCII

Unit of competency: Provide food and beverage service to guests
Ways in which evidence will be collected:

Demonstration/ Practical Test

Observation & Questioning

[tick the column]

Portfolio Evaluation
Oral Questioning
Written Test
Interview
The evidence must show that the trainee…
 Picks food orders up promptly from service
/
areas.
 Checks food orders for presentation and
/ /
appropriate garnish and accompaniments
 Serves food orders to the guests who ordered
/
them.
 Serves food orders and cleared with minimal
disturbance to the other guests and in / /
accordance to hygienic requirements.
 Serves food orders in accordance with the
/ /
enterprise serving style standards.
 Mentions name of the dish or order upon serving
/
the guest.
 Monitors sequence of service and meal delivery
/ /
in accordance with enterprise procedures.
 Anticipates additional requests or needs of the
/
guests
 Offers additional food and beverage and served
/ /
at the appropriate times.
 Provides necessary condiments and appropriate
/ /
tableware based on the food order.
 Services delays or deficiencies are recognized
and followed up promptly based on enterprise / / /
policy.
 Conducts the “3-minute check” to check guest‘s /
/ /
satisfaction.
 Treats children and guests with special needs
/ /
with extra attention and care.
 Prepares service and checked for completeness
/
ahead of time
 Sets tables and chairs up in accordance with /
/ /
the event requirements.
 Serves Food according to general service
/ /
principles.
 Handles food based on food safety procedures / /
 Ensures coordinated service of meal courses /
 Keeps assigned areas clean in accordance with
/
enterprise procedures.
 Clears tables and soiled dishes prepared to be
brought for dishwashing after the event or /
function,
 Notes number of guests being served and
/
monitored
 Picks beverage orders up promptly from the bar /
 Checks beverage orders for presentation and
/
appropriate garnishes.
 Serves beverages at appropriate times during
/ /
meal
 Serves beverages efficiently according to
/ /
established standards of service.
 Serves beverages at the right temperature /
 Opens for full bottle wine orders, wine efficiently
/
with minimal disturbance to the other guests.
 Carries wine service out in accordance with
/
establishment procedures.
 Carries coffee and/or tea service out in
/
accordance with establishment procedure.
 Prepares bills and processed accurately in
/
coordination with cashier
 Verifies amount due with customer. /
 Accepts cash and non-cash payments and
/
receipts are issued.
 Gives change as required. /
 Completes required documentation is completed
/
in accordance with enterprise policy.
 Removes soiled dishes when guests are finished
/ /
with the meal.
 Handles food scraps in accordance with
hygiene regulations and enterprise / /
procedures.
 Cleans equipment and stored in accordance
with hygiene regulations and enterprise / /
procedures
 Clears tables, reset and made ready for the
next sitting when guests are finished with the /
meal.
 Thanks guests and given a warm farewell. /
 Turns electrical equipment off where
/
appropriate
 Determines levels of intoxication of customers / / /
 Refers difficult situations to an appropriate
/ /
person
 Applies appropriate procedures to the situation
/ /
and in accordance with enterprise policy
 Applies legislative requirements /
NOTE: *Critical aspects of competency
 TABLE OF SPECIFICATION

ITEMS DISTRIBUTION # of
Objectives/ Content
items/
area/ Topics
Knowledge Comprehension Application % of test

Serves food orders in

accordance with the 6.33% 6.33% 6.33% 19%
enterprise serving style 2 2 2 6
standards.

Services delays or
deficiencies are 3.66% 3.66% 3.66% 11%
recognized and followed
up promptly based on 1 1 1 3
enterprise policy.

Serves Food according to 3.66% 3.66% 3.66% 11%

general service
principles. 1 1 1 3

Serves beverages
efficiently according to
6.33% 6.33% 6.33% 19%
established standards of
service. 2 2 2 6

Completes required
documentation is 2% 2% 9% 13%
completed in accordance
with enterprise policy. 1 1 2 4

Handles food scraps in

accordance with hygiene 2% 2% 9% 13%
regulations and 1 1 2 4
enterprise procedures.

Determines levels of 2% 2% 10% 14%

intoxication of
customers 1 1 2 4

26% 26% 48% 100%

TOTAL :
9 9 12 30

 
 WRITTEN TEST
Multiple Choice.
Direction: Choose the correct answer and encircle the letter of your choice.
1. Which kind of service requires the food to be placed on large platters or in large bowls?

a. English service c. Silver service

b. French service d. American service

2. The following are table service EXCEPT?

a. American service c. English service

b. French service d. Food service

3. Which of the following are different types of food and beverage service types or
procedure?

a. Plate service c. Family service style

b. Cart service service
d. All of the above

4. Chef Ryan demonstrates culinary skill, by preparing meals in front of the guests. What
kind of service that perform chefs Ryan?

a. English service c. French service

b. American service d. Silver service

5. The waiter serves the food per portions or carves them and serves to the guest. What
kind of service is this?

a. English service c. French service

b. Russian service d. Silver service

6. How Can You Better Accommodate Guests with Special Needs?

a. Make guests with special needs feel welcome and comfortable and they
will return again and again.
b. Attract diners by making it known that you can accommodate different
types of dietary acquirements.
c. Add it to your marketing materials, including menus and signs so that
guests feel safe and welcome.
d. All of the above

7. Which of the following how to Handle Customer Complaints in the Food Service
Industry?

a. Give the Customer Your Full Attention

 b. Leave the guest
c. Focus to the other guest
d. None of the above

8. How do we make sure we meet everyone’s expectations?

a. We must be organized in both our planning and execution of the function.

b. We must be well-trained to deliver high quality service in all aspects of the
function.
c. We must work as a TEAM. Kitchen and service staff must understand
their responsibilities, execute them efficiently, be prepared for the
unexpected, and help each other out whenever necessary.
d. All of the above

9. The “dos of banquet service are?

a. Keep quietly focused on the guests

b. Warn guests when serving hot plates and beverages
c. A and B
d. None of the above

10. The ideal serving temperatures of different wine styles are the following EXCEPT?

a. Sparkling & c. Rosé 9°C – 12°C

Champagne 6°C – 8°C d. Red Wine 10°C – 19°C
b. White Wine 8°C – 12°C

11. Learning the terms used to describe wine’s flavors and characteristics will helps you to
understand more about it.

a. Wine types c. Wine Terminology

b. Wine list d. Terminology

12. . How many percentage alcohols produced by fermenting the grape-sugar

a. 8.5-15% c. 8.6-15%
b. 8-15% d. 8.1-15%

13. Which of the following is not right procedure for Bill settlement by Cash?

a. Cash settlements may vary among restaurant / hotel policy.

b. If the guest wants to settle by foreign currency then request the guest to
exchange the currency with the front desk cashier. ( Depending upon the
hotel and local government policy)
c. Present change in the folder.
d. Claim the tip until guest leave.

14. How food handlers can contaminate food?

 a. Have a food borne illness.
b. Have infected lesions (infected wounds or injuries).
c. A only
d. A and B

15. Depending on the level of intoxication of the customer. What assistance can you
offered, either directly or indirectly advised to the customer, to enable the customer to
stay on the premises?

a. Talk to the customer or their friend

b. Briefly explain your responsibilities
c. Promoting non-alcoholic drinks
d. All of the above

II. True or False:

Direction: Write TRUE if the statement is correct and FALSE if not.

______1. Table service is considered as a border category of service style

which consists of English service, American service, Pre plated service etc.
______2. Sparkling wines should be even cooler, at about 60⁰F to 65⁰F.
______3. Supervisor is who can be called upon to provide assistance or to
handle difficult situations involving alcohol.
______4. Alcohol is a substance that has become an everyday part of society,
however what it is and how it affects the body is often not discussed.
______5. Hold plates by the base, cups by the handle, glasses by the base
and cutlery by the handles is safe practice in serving food.
______6. Room services is typically nothing more than a more elaborate meal
due to the scope of the event or size of the crowd presents.
______7. 60 ml. is the correct serving size of different wines, different
glasses?
______8. Right side is your position always presents the bottle of the person
who ordered the wine.
______9. Credit card is Bills or coins paid by the recipient of goods or
services to the provider.
______10. After preparing the bill, present it in a folder by the left side of the
guest and stand beside the guest. But your impression should not give such
indication that you are willing to get rid of the guest. You should look
equally happy when you for the first time greet the guest.
_______11. Food can be contaminated by physical objects, chemicals, or
bacteria transferred to the food either through poor handling practices or
from another food source.
______12. Credit card is a thin rectangular piece of plastic or metal issued
by a bank or financial services company that allows cardholders to borrow
funds with which to pay for goods and services with merchants that accept
cards for payment.
______13. Legal obligation of food handlers are laid down in the Food Act
every establishment should have a copy of these on the premises and
workers are advised to read through them.
______14. Waiters/ waitress are the list of special guests.
_______15. Intoxicated person is duty of care is owed to all people in the
environment
ANSWER TO WRITTEN TEST

MULTIPLE CHOICE

1. A
2. D
3. D
4. C
5. B
6. D
7. A
8. D
9. C
10. D
11. C
12. A
13. D
14. D
15. D

TRUE OR FALSE
1. True
2. False
3. True
4. True
5. True
6. False
7. True
8. True
9. False
10. True
11. True
12. True
13. True
14. False
15. False
PERFORMANCE TEST

Specific Instruction for the Candidate: The trainee must know the step
by step in providing food and beverage services to guests.

Qualification Food and Beverage Services NC II

Unit of Competency Provide Food and Beverage Services to Guests

General Instruction: Given the tools and equipment the trainee must
perform and provide food and beverage services to guests.

Specific Instruction: The trainee must know the step by step in

providing food and beverage services to guests.

1. Serve food orders

2. Assist the dinners

3. Perform banquet or catering food service

4. Serve beverage orders

5. Process payments and receipts

6. Conclude food and close down dining area

7. Manage intoxicated persons

 INSTRUCTION FOR DEMONSTRATION

TRAINEE’S NAME : ALOS,CHRIS JERSON V.

TRAINER’S NAME : JOSHUA D. CONDE

QUALIFICATION : Food and Beverage Services NC II

Providing Food and Beverage

TITLE OF COMPETENCY :
Services to Guests
Provide Food and Beverage Services
UNIT OF COMPETENCY COVERED :
to Guests

DATE OF EVALUATION : December 2020

TIME OF EVALUATION : 8:00 AM

PLEASE READ CAREFULLY:

1. The facilitator/trainer will provide you the necessary supplies/materials,

tools/equipment and forms. Inform the facilitator/trainer if you intend to
use your own materials/ supplies, tools and equipment.
2. You are required to perform the task in providing food and beverage service
to guests in 2 hour.
3. You will be evaluated through demonstration of skills with oral questioning.
 DEMONSTRATION CHECKLIST

Candidate Name: ALOS,CHRIS JERSON V.

Assessor Name: JOSHUA D. CONDE

Date of Assessment : December 2020

Time of Assessment : 8:00 AM

Instruction for Given the necessary materials, tools and equipment,

the candidate must be able to perform the following
Demonstration :
task in 2 hours only following the standards.

Materials and Equipments:

Service wares ( china wares, flat wares, cutleries, glasses, condiments,

tables and chairs, linens, table cloth, napkins, oval tray, bar tray, bus pan)

Put a √ to show if the evidence is demonstrated:

During the demonstration of skills, did the candidate:

YES NO Remark
 Prepared table appointments before setting the table.
 Sanitized all pre-set equipment/utensils with sanitizing agent.
 Wiped dry all sanitized equipments and free from spots and
marks.
 Checked for completeness, balance and uniformity, order, eye
appeal and time lines of standard table set-up
 Lead customers toward table
 Endorsed guests to captain or waiter and assist them in getting
seated according to table allocation.
 Presented menu and drink list
 Taken and recorded orders accurately
 Recommends and suggests guests with drink and meal selection
 Answered customer questions on menu items in accordance
with enterprise policy
 Operated the ordering systems correctly in accordance with
establishment procedures
 Provided glass ware, service ware and cutlery suitable for menu
choices and adjusted in accordance with enterprise policy
 Collected food and beverage collections from service areas
correctly
  Food and beverage were served courteously in accordance with
establishment standards and hygiene requirements
 Served additional food and beverage at the appropriate times
 Cleared tables from cookery, cutlery, and glass ware at the
appropriate time and with minimal disruption from customers
 Organized, presented and processed accounts in accordance
with establishments procedure
 Bid goodbye to guests and re-set table appointments correctly
 Stored and/ or prepared equipment for the next service in
accordance with establishment procedure
 Clean, cleared and dismantled restaurant/ dining area in
accordance with establishment procedure and safety practices
 Re- set tables correctly for the next service in accordance with
procedures and requirements
 Reviewed and evaluated services with colleagues identifying
possible improvements.
Candidate Demonstration was:

Satisfactory Not Satisfactory

(Food and Beverage Services NC II)

INTERVIEW QUESTIONS
Candidates name : ALOS,CHRIS JERSON V.

Put a check (√) if the candidate’s answers are Not

Satisfactory
satisfactory or not. Satisfactory

1. How will you handle guest’s complaints?

2. What are the different types of food service?

Can you give the difference between each of
them?
3. What is suggestive selling?

4. Why is it important for dining personnel/

waiter to study the establishments menu?

5. What is the importance of considering

guests special requests, and dietary/
cultural requirements?
6. What is the proper way of taking orders?

7. What is the 3 minute check?

In general, candidate’s answer to questions are:

Satisfactory Not Satisfactory
Candidate’s Signature:

Assessor’s Signature:

QUESTIONING TOOL
 Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. What is the benefit of checking the condition of the supplies,
materials and equipment?  

2. What is the purpose of having table service?  

3. What do we need to repeat back the order data to the customer?  
4. What are the things we need to consider before setting up the
banquet area?  
Safety Questions
5. Why we need to consider the sanitation standard in handling  
service equipment?
6. What are the breakage factors?  
7. What are the proper ways of racking and stacking to avoid  
breakage?
8. How can you handle tray without slipping?  
Contingency Questions
9. What factors would you take into account when determining the  
intoxication level of a customer/guest?
10. What assistance might you offer to a customer/guest who you  
believe is intoxicated?
11. How to assist guests with their special needs?  
12. What will you do if you break a glass?  
Job Role/Environment Questions  
13. What is the importance of knowing the organization?  
14. What is the importance of familiarizing the menu, outlets  
specialties as well as out of-stock items?
15. Why we need to know the service type rendered by the  
restaurant?
16. Why we need to know the theme of event before we set up the  
banquet hall?
Rules and Regulations  
17. What is the importance of knowing the rules and regulation in  
your company?
18. What will you do if your co-worker secretly violates the rules  
and regulation and you are the one who knows it?
19. How can you obey rules and regulation as a restaurant waiter/  
waitress in restaurant area?
20. Why is it important to tell the rules and regulation in table  
reservation to the client?
The candidate’s underpinning  Satisfactory  Not Satisfactory
knowledge was:
ANSWERS TO ORAL QUESTIONING
Question Possible Answer
1. What is the benefit of checking the The benefit of checking of the
condition of the supplies, materials supplies, materials and equipment is
and equipment? to avoid wasting time when it comes
to perform a task.
2. What is the purpose of having The purpose of having table service
table service? is to serve appropriate arrangement
to guest and place setting needed in
table set-up.
3. What do we need to repeat back To avoid misunderstanding and
the order data to the customer? disappointment of guest when you
serve food; to make sure the proper
orders of guest.
4. What are the things we need to Things to consider banquet area are
consider before setting up the the place and size but it depends on
banquet hall? the nature of events or theme
because banquet hall is most crucial
consideration in event planning.
5. Why we need to consider the In service equipment sanitation are
sanitation standard in handling one need to be consider to avoid
service equipment? cross contamination and illness.
6. What measure to avoid breakage When serving use trays and bussing
factors in food and beverage service? and avoid overloading trays and
buspans to avoid this breakage.
7. What are the proper ways of Use appropriate door for entry and
racking and stacking to avoid exit. Use appropriate racks and
breakage? make sure it is conveniently, but not
tightly inserted in each rack and
never stack too high.
8. How can you handle tray without Avoid overloading in trays.
slipping?
9. How to handle guest complaint? In food service, complaint is one of
the barriers that we need to fix it. I
will handle my guest complaint by
knowing sincere what is complaint
about and listen, empathise,
apologise, take action and follow up.
10. What assistance might you offer Assess intoxication levels of
to a customer/guest who you believe customers using a number of
is intoxicated? methods, including observing
changes in behavior, observing
emotional and physical state, and
monitoring noise level and drink
purchases.
11. How to assist guests with their First thing to do is make eye contact
special needs? smile and great. Allow customer to
respond and listen to what the
 customer may request. Be courteous
and respectful to all your guest in a
professional manner.
12. What will you do if you break a Protect yourself first. Very carefully
glass? pick up the large pieces of glass and
put in a container and dispose.
13. What is the importance of It is important to ensure that the
knowing the organization? knowledge gained from this process
is retained within the organization
and is transferable.
14. What is the importance of For us to know how to handle our
familiarizing the menu, outlets customer orders and request. When
specialties as well as out of-stock we familiarize in menu you can avoid
items? “Ma’am/Sir Wait for a while and I’ll
check the available items” in a
restaurant or food service you need
to avoid that things to provide
excellence customer service.
15. Why do we need to consider the In the restaurant, not only the
nutritional value of food? service that we need to focused. We
also consider what food is to be serve
and what nutrients can get from it.
16. Why we need to know the theme Theme is very important when we set
of event before we set up the banquet an event we need to know it first for
hall? us to know how the place to be
decorating and know the available
materials needed in preparing the
banquet hall.
17. What is the importance of In all company rules and regulation
knowing the rules and regulation in is important especially to those
your company? employee for them to be productive
and proficient. what do’s and don’ts
that we need to follow.
18. What will you do if your co- I will talk to him/her privately. and
worker secretly violates the rules and warning what he/she violated.
regulation and you are the one who Because those rules and regulation
knows it? can help us to be productive and
he/she need to obey it.
19. How can you obey rules and Follow the rules and regulations in
regulation as a restaurant waiter/ the company.
waitress in restaurant area?
20. Why is it important to tell the It is important to tell what is rules
rules and regulation in table and regulation for them to be aware
reservation to the client? and avoid unnecessary happens.