Refers to the category according to the extent of difficulty and complexity of

Refers to the category according to the extent of

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15.Refers to the category according to the extent of difficulty andcomplexity of skills and knowledge required of the jobs. A. Level/ClassB. CoverC. AmbianceD. CellarBartending NC IIPrepare wine, glasses andwine service accessoriesDate Developed:Document No.Issued by:Page 26of 46Developed by:Anthony B. AnocheBar InstructorRevision # 00
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ANSWER KEY 4.3-21. A2. B3. B4. A5. A6. B7. D8. A9. B10. A11. A12. B13. D14. B15. ABartending NC IIPrepare wine, glasses andwine service accessoriesDate Developed:Document No.Issued by:Page 27of 46Developed by:Anthony B. AnocheBar InstructorRevision # 00
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TASK SHEET 4.3-2Title:Procedures in taking out the wine from the cellar/storagePerformance Objective: Given the necessary tool, materials, and equipment you needto demonstrate the knowledge and skills in taking out the wine fromthe cellar/storage according to standard procedures.Supplies/Materials:WinesOrder slipTable napkin(Side towel)Equipment: Storage/CellarSteps/Procedure:1. Gather necessary materials, and equipment.2.Check the order slip to verify the guest order.3.In opening storage/cellar, observe and apply the proper procedures in taking out the wine.4.Temperature should be as constant as possible.5.When wine taking out already, wipe the base of bottle to lessen the moist of bottle.6.Close the door of storage when taking out the wine immediately.7.Place the wine bottle in the pick-up station.8.Returns the materials right after apply the procedures. Assessment Method: Direct Observation, Performance Criteria ChecklistBartending NC IIPrepare wine, glasses andwine service accessoriesDate Developed:Document No.Issued by:Page 28of 46Developed by:Anthony B. AnocheBar InstructorRevision # 00
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Performance Checklist 4.3-2Taking out the wine from the cellar/storageDid you CRITERIAYESNO 1. Gather necessary materials, and equipment?2.Check the order slip to verify the guest order3. In opening storage/cellar, observe and apply the properprocedures in taking out the wine.4.Temperature should be as constant as possible.5.When wine taking out already, wipe the base of the bottle.6. Close the door of storage when taking out the wineimmediately.7.Place the wine bottle in the pick-up station.8.Returns the materials right after apply the procedures. Comments/SuggestionsTrainer: ___________________________________ Date: ___________________Bartending NC IIPrepare wine, glasses andwine service accessoriesDate Developed:Document No.Issued by:Page 29of 46Developed by:Anthony B. AnocheBar InstructorRevision # 00
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INFORMATION SHEET 4.3-3Presenting wine to the customerLearning Objectives:After reading this INFORMATION SHEET, YOU MUST be able define andidentify in presenting the wine to the customer. Learn, apply and respect thestandard operating procedures.The Wine Service StepsThe following are the steps in serving wines:1.Wine preparation before service2.Wine list presentation and order taking3.Setting up the table4.Wine presentation, opening, pouring and serving 5. Clearing up of glassesWine preparation before serviceBefore the restaurant or an event will start the wine server should make sure that
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