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Food & Beverage Service Guide

This self-assessment guide is for the unit of competency "Welcome Guests and Take Food Orders" under the qualification of "Food and Beverage Services NC II". The document contains a list of tasks related to welcoming guests and taking food orders. The candidate is to check "YES" or "NO" to indicate if they can perform each task, such as acknowledging guests, greeting guests appropriately, seating guests according to reservations and table allocation, taking food orders accurately, and communicating special requests to the kitchen. The candidate agrees to undertake the skills assessment for professional development purposes.

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Rosa Narvato
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116 views2 pages

Food & Beverage Service Guide

This self-assessment guide is for the unit of competency "Welcome Guests and Take Food Orders" under the qualification of "Food and Beverage Services NC II". The document contains a list of tasks related to welcoming guests and taking food orders. The candidate is to check "YES" or "NO" to indicate if they can perform each task, such as acknowledging guests, greeting guests appropriately, seating guests according to reservations and table allocation, taking food orders accurately, and communicating special requests to the kitchen. The candidate agrees to undertake the skills assessment for professional development purposes.

Uploaded by

Rosa Narvato
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
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TESDA-OP-QSO-02-F07

Rev. No. 00 03/01/17

Reference No.

SELF-ASSESSMENT GUIDE

Qualification: FOOD AND BEVERAGE SERVICES NC II

Units of Competencies Welcome Guests and Take Food Orders


covered :

Instruction:
Read each question and check the appropriate column to indicate your answer.

Can I? YES NO

Welcome and Take Food and Beverage Orders

 Acknowledge guests as soon as they arrive*

 Greet the guest with an appropriate welcome*

 Check details of reservations based on established standard


policy*

 Escort and seat guests according to table allocations*

 Utilize tables according to the number of party.

 Seat guests evenly among stations to control the traffic flow of


guests in the dining room.

 Open table napkins for the guests when applicable*

 Serve water when applicable, according to the standards of


the food service facility*
 Present guests the menu according to established standard
practice*

 Take orders completely in accordance with the


establishment’s standard procedures*

 Note special requests and requirements accurately*

 Repeat back orders to the guests to confirm items*

TRSFBS213-0919 ver. 1.00 1


Food and Beverage Service NC II
TESDA-OP-QSO-02-F07
Rev. No. 00 03/01/17

 Provide appropriate tableware and cutlery for the menu


choices and adjusts in accordance with establishment
procedures*
 Place order and send to the kitchen/bar promptly
 Check quality of food in accordance with establishment
standards
 Check tableware for chips, marks, cleanliness, spills, and
drips

 Carry out plates and/or trays safely.*


 Advise colleagues promptly regarding readiness of items for
service
 Relay accurately Information about special requests, dietary
or cultural requirements to kitchen where appropriate
 Observe work technology according to establishment standard
policy and procedures
I agree to undertake assessment in the knowledge that information gathered will only be
used for professional development purposes and can only be accessed by concerned
assessment personnel and my manager/supervisor.
Candidate’s Name and Signature:

Date:

Evaluated by:
Ms. Marllian Vergara  Qualified for Assessment
AC Manager
 Not yet Qualified for Assessment
Date:

TRSFBS213-0919 ver. 1.00 2


Food and Beverage Service NC II

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