INSTITUTIONAL-ASSESSMENT-TOOL-FOR-fbs-NCIII (6).docx -...

  • No School
  • AA 1
  • taxureta
  • 66

This preview shows page 1 - 5 out of 66 pages.

INSTITUTIONAL ASSESSMENT TOOLS FBS NC III 1
EVIDENCE PLAN COMPETENCY STANDARD FOOD AND BEVERAGE SERVICES NC III UNIT OF COMPETENCY DIRECT AND LEAD SERVICE TEAM IN THE DINING AREA/RESTAURANT Ways in which evidence will be collected : [tick the column] Written Exam Oral Questioning Demonstration The evidence must show that the trainees … Monitors guest reservations and table assignment allocations Inspects waiter service stations for completeness in stocks and supplies Rechecks tables for accuracy in setting Checks cleanliness of the dining area/restaurant according to standards of the establishment. Checks grooming of the personnel is in accordance with the company’s standards Inspects dining equipment to ensure efficient operations Conducts service briefing among service staff at the beginning of the shift Coordinates flow of service with the kitchen Ensures quality is controlled in all service areas Provides assistance in service during peak hours or busy periods Resolves guests’ concerns and complaints to satisfy the guest Explicitly expresses and regularly monitors policies on energy and water conservation and waste disposal Regularly communicates policies on sexual harassments Checks end of shift / closing tasks of the service staff are in accordance to enterprise standards Records daily sales and cover count of the outlet in the absence of the supervisor Conducts debriefing to discuss and solve concerns of the day Checks electric equipment and fixtures are if turned off properly Segregates food wastes and packaging wastes Rechecks tables for accuracy in setting Prepared by: Date: 2
TABLE OF SPECIFICATION Objectives/Content area/ Topics Knowledge Comprehension Application Total No. of Items % of test Supervises preopening preparations 10 1 6 17 38 Oversees food and beverage service in the dining area 9 4 5 18 40 Oversees end of shift and closing procedures 6 1 3 10 22 TOTAL 25 6 14 45 100% 3
FOOD AND BEVERAGE SERVICES NCIII DIRECT AND LEAD SERVICE TEAM IN THE DINING AREA/RESTAURANT WRITTEN TEST Name:_______________________ Date:___________ Qualification:__________________________________ I. DIRECTIONS: Tue or False. Write true if the statement is correct and false if not. 1. In supervising preopening preparations, having a checklist can keep you on the forefront of restaurant quality. 2. In supervising preopening preparations, having a checklist can help you manage restaurant food safety. 3. One of the first things you will do before opening is checking the temperature of food stored in the fridges and freezers. The best way to do this is through a temperature checklist. 4. On top of the temperature checklist, regular food safety audits are also a crucial process to have in place. 5. On opening shifts, it is safe to count and keep a record of the amount of money on the premises.

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture