SAG Bartending NC II

TESDA-OP-QSO-02-F07
Rev.No.00-03/01/17
REFERENCE NUMBER : BAR 1 7 0 3 1 4 1 5 5 0 0 0 0
SELF-ASSESSMENT GUIDE
Qualification
BARTENDING NC II
Unit of Competency :
CLEAN BAR AREAS
Instruction:
Read each of the questions in the left-hand column of the chart.
Place a check in the appropriate box opposite each question to indicate your
answer.
Can I?
YES
NO
Clean bar surface, tools and equipment
Check working condition of equipments in accordance with
manufacturers manual and instructions
Check conditions of utensils and glassware for dirt and
damages
Dispose broken, cracked items and other waste safely in
accordance with environmental considerations
Prepare reports in accordance with establishments policy
procedures
Accomplish Closing up procedures of glassware and other
equipment based on industry and/or enterprise standards.
Clean and maintain identified public areas in accordance with
industry and/or enterprise standards
Remove empty and unwanted glasses on a regular basis with
minimum disruption to customers

Clean tables and service counter hygienically in accordance
with enterprise requirements and standards*
Maintain adherence to customer service in accordance with industry and/or enterprise

standards
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.
Candidates Name and Signature:
Date:
TRSBAR213-1213
1
Bartending NC II

Qualification :
BARTENDING NC II
Unit of Competency :
OPERATE BAR
Instruction:
Read each of the questions in the left-hand column of the chart.
Place a check in the appropriate box opposite each question to indicate your
answer.
Can I?
YES
NO
Set up and operate bar
Identify and set up bar products and materials

Set up and segregate different glasses and bar
tools
Prepare suitable kinds of garnish presentation of
cocktails, alcoholic and non-alcoholic drinks
Perform re-stocking procedure

Take drink order
Prepare and mix drinks
Check beverage quality and serve ordered drinks
Familiarize product and brand preference of

customer
Apply suggestive selling technique
Minimize waste and spillage
Attend to unexpected situation

TRSBAR213-1213
2
Bartending NC II
Deal with customer affected with alcohol
Dismantle/remove beverage display and set up bar

area
Store leftover garnishes and keep materials, tools

and glasses
Check and replenish stock
Maintain bar set up and stock for the next shift of

service
Turn over bar operation to the next shift
Use appropriate glassware for drinks
Perform proper sanitation practices
I agree to undertake assessment in information gathered

the knowledge that used for will only be only be
professional development purposes accessed by
and can assessment personnel and concerned
my manager/supervisor.
Candidates Signature:
Date:
TRSBAR213-1213
3
Bartending NC II
Qualification
BARTENDING NC II
Unit of Competency:
PREPARE AND MIX COCKTAILS AND NON-
ALCOHOLIC DRINKS
Instruction:
Read each of the questions in the left-hand column of the

chart.
Place a check in the appropriate box opposite each

question to indicate your answer.
Can I?
YES
NO
Familiarize/classify and identify different cocktails,

alcoholic and non-alcoholic beverages
Identify and select different types of bar tools and

equipment
Prepare and mix wide range of cocktails, alcoholic and

non-alcoholic drinks, including specialty drink concoction
Apply appropriate garnishes, mixing methods and

procedures
Prepare and use necessary garnishes appropriate to

mixing cocktail and non-alcoholic drinks
Distinguish the distinctive characteristics of alcoholic

beverages and flavoring ingredients used in beverages
Use appropriate type of ice to every mixing procedure

being used
Utilize appropriate product substitutes for out-of-stock
liquor ingredients
Analyze service quality in preparing hot and cold mix

drinks
Observe sanitation, occupational health and safety

practices
Use necessary bar measurements and appropriate unit

conversion
Familiarize different categories of cocktails
Operate different bar tools and mechanical equipment
Perform showmanship or flair-tending techniques
Clean and maintain glasses, bar tools and equipment
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.
Date:
TRSBAR213-1213
4
Bartending NC II
Qualification
BARTENDING NC II
Unit of Competency:
PROVIDE WINE SERVICE
Instruction:
Read each of the questions in the left-hand column of the

chart.
Place a check in the appropriate box opposite each

question to indicate your
answer.
Can I?
YES
NO
Present wine list to customer
Interpret and explain types of wine, wine labels and

terminologies to guest
Recommend appropriate wine for special occasions
based on customer's preference
Answer customer query about wine
Prepare order slip and take out wine from
cellar/storage
Present wine to the customer

Prepare and set-up appropriate glassware and wine
service accessories
Identify proper order of serving multiple type of wine
Open and serve wine to customer
Replace faulty wine
Perform sensory evaluation of wine
Refill customer glass when necessary
Check wine for fault

Report fault of wine
Clear used and empty glasses
Keep abreast on wine current trend and issue
Demonstrate cork troubleshooting

Observe sanitation, occupational and safety practices
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.
Date:
TRSBAR213-1213
5
Bartending NC II
Evaluated by:
Qualified for Assessment
MS. YOLANDA D. PIANG
AC Manager
Date:
TRSBAR213-1213
6
Bartending NC II

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TESDA-OP-QSO-02-F07

CLEAN BAR AREAS

Read each of the questions in the left-hand column of the chart.

Check working condition of equipments in accordance with

manufacturers manual and instructions

Check conditions of utensils and glassware for dirt and

Dispose broken, cracked items and other waste safely in

accordance with environmental considerations

Prepare reports in accordance with establishments policy

Accomplish Closing up procedures of glassware and other

equipment based on industry and/or enterprise standards.

Clean and maintain identified public areas in accordance with

industry and/or enterprise standards

Remove empty and unwanted glasses on a regular basis with

minimum disruption to customers

with enterprise requirements and standards*

Maintain adherence to customer service in accordance with industry and/or enterprise

Candidates Name and Signature:

REFERENCE NUMBER : BAR 1 7 0 3 1 4 1 5 5 0 0 0 0

Read each of the questions in the left-hand column of the chart.

Set up and operate bar

Identify and set up bar products and materials

Prepare suitable kinds of garnish presentation of

cocktails, alcoholic and non-alcoholic drinks

Perform re-stocking procedure

Prepare and mix drinks

Check beverage quality and serve ordered drinks

Familiarize product and brand preference of

Apply suggestive selling technique

Minimize waste and spillage

Attend to unexpected situation

Dismantle/remove beverage display and set up bar

Store leftover garnishes and keep materials, tools

Check and replenish stock

Maintain bar set up and stock for the next shift of

Turn over bar operation to the next shift

Use appropriate glassware for drinks

Perform proper sanitation practices

I agree to undertake assessment in information gathered

PREPARE AND MIX COCKTAILS AND NON-

Read each of the questions in the left-hand column of the

Place a check in the appropriate box opposite each

Familiarize/classify and identify different cocktails,

Identify and select different types of bar tools and

Prepare and mix wide range of cocktails, alcoholic and

Apply appropriate garnishes, mixing methods and

Prepare and use necessary garnishes appropriate to

Distinguish the distinctive characteristics of alcoholic

Use appropriate type of ice to every mixing procedure

Analyze service quality in preparing hot and cold mix

Observe sanitation, occupational health and safety

Use necessary bar measurements and appropriate unit

Familiarize different categories of cocktails

Operate different bar tools and mechanical equipment

Perform showmanship or flair-tending techniques

Clean and maintain glasses, bar tools and equipment

I agree to undertake assessment in the knowledge that

PROVIDE WINE SERVICE

Read each of the questions in the left-hand column of the