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    Demonstration and Questioning Checklist

    Uploaded by

    Richel Cunanan Kalaw
    This document is a checklist for assessing a trainee's food and beverage service skills. It lists the skills, procedures, and standards that the trainee will be evaluated on during a demonstration of welcoming guests, taking food and drink orders, and providing table service. Some of the key items include performing different styles of food service, serving orders promptly and correctly, maintaining hygiene, following the establishment's service procedures, handling special requests, replenishing food and drinks, opening wine bottles properly, and clearing tables in accordance with the business's policies.

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    Demonstration and Questioning Checklist

    Uploaded by

    Richel Cunanan Kalaw
    107 views3 pages
    This document is a checklist for assessing a trainee's food and beverage service skills. It lists the skills, procedures, and standards that the trainee will be evaluated on during a demonstration of welcoming guests, taking food and drink orders, and providing table service. Some of the key items include performing different styles of food service, serving orders promptly and correctly, maintaining hygiene, following the establishment's service procedures, handling special requests, replenishing food and drinks, opening wine bottles properly, and clearing tables in accordance with the business's policies.

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    This document is a checklist for assessing a trainee's food and beverage service skills. It lists the skills, procedures, and standards that the trainee will be evaluated on during a demonstration of welcoming guests, taking food and drink orders, and providing table service. Some of the key items include performing different styles of food service, serving orders promptly and correctly, maintaining hygiene, following the establishment's service procedures, handling special requests, replenishing food and drinks, opening wine bottles properly, and clearing tables in accordance with the business's policies.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    107 views3 pages

    Demonstration and Questioning Checklist

    Uploaded by

    Richel Cunanan Kalaw
    This document is a checklist for assessing a trainee's food and beverage service skills. It lists the skills, procedures, and standards that the trainee will be evaluated on during a demonstration of welcoming guests, taking food and drink orders, and providing table service. Some of the key items include performing different styles of food service, serving orders promptly and correctly, maintaining hygiene, following the establishment's service procedures, handling special requests, replenishing food and drinks, opening wine bottles properly, and clearing tables in accordance with the business's policies.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Demonstration and Questioning Checklist

    Trainee’s name:
    Trainer’s name:
    QUALIFICATION: FOOD AND BEVERAGE SERVICE NC-II
    Title of Assessment WELCOME THE GUEST AND TAKE FOOD
    AND BEVERAGES ORDER
    Date of assessment:
    Time of assessment: 8:00 am- 5:00 pm
    Instructions for demonstration
    Supplies and Materials Tools, equipment and Facilities
     Menu  Dining rooms
     Pen and paper  Dining table
     Order slips  Dining chair
     References  Tables napkin
     Hand outs  Accessories to service
     Dining equipment
     to show if evidence is
    demonstrated
    During the demonstration of skills, the candidate:
    Yes No N/A Remark
    Performed the various styles of food service*

    Picked up food order promptly from service area

    Checked food order for presentation and appropriate


    garnish and accompaniments
    Served food orders to the right guests who ordered
    them
    Served food order and clear tables with minimal
    disturbances to the other guest and in accordance to
    hygienic requirements
    Served in accordance with the enterprise serving style
    standards
    Mentioned the name of the dish or order upon serving
    to guest
    Monitored the sequence of service and meal delivery in
    accordance with enterpriseprocedure
    Demonstrated service principles*
    Anticipated additional requests or needs of the guests

    Offered and served additional food and beverage order


    at the appropriate times
    Provided necessary condiments and appropriate
    tableware based on the food order

    Recognized and followed up promptly delays or


    deficiencies in service based on enterprise policy
    Replenished water, bread, and butter when required

    Explained the sequence of service*

    Described how to handle guests with special needs*

    Treated children and guests with special needs with


    extra attention and care.
    Opened wine bottles in front of a guest*

    Picked up Beverage orders promptly from the bar.

    Checked Beverage orders for presentation and


    appropriate garnishes.
    Served beverages at appropriate times during meal
    time.
    Served beverages efficiently according to established
    standards of service.
    Served beverages at the right temperature

    For full bottle wine orders, opened wine efficiently with


    minimal disturbance to the other guests.
    Carried out Wine service in accordance with
    establishment procedures.
    Described banquet service*

    Prepared and checked service ware for completeness


    ahead of time.
    Set up tables and chairs in accordance with the event
    requirements.
    Served food according to general service principles.

    Handled food based on food safety procedures

    Ensured Coordinated service of meal courses


    Assigned areas are kept clean in accordance with
    enterprise procedures
    Cleared tables and prepared soiled dishes to be
    brought for dishwashing after the event or function,
    Served number of guests being noted and monitored

    Explained closing duties*

    Removed Soiled dishes are when guests are finish with


    the meal.
    Prepared and processed bills accurately in coordination
    with the cashier.
    Acknowledged payment is as soon as it is receive

    Cleared tables, reset and made ready for the next


    sitting when guests are finish with the meal.
    Thanked and bid farewell to Guests warmly.

    Turned off Electrical equipment where appropriate.

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