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    Cutting List - Guest Experience Management

    Uploaded by

    Its John
    The document provides a cutting list for a practical assessment to manage food and beverage guest experience. It lists the items needed like tables, chairs, meals, stationery and glassware to be provided in quantities for candidates to complete the assessment.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Cutting List - Guest Experience Management

    Uploaded by

    Its John
    134 views2 pages
    The document provides a cutting list for a practical assessment to manage food and beverage guest experience. It lists the items needed like tables, chairs, meals, stationery and glassware to be provided in quantities for candidates to complete the assessment.

    Original Title

    CUTTING LIST_GUEST EXPERIENCE MANAGEMENT

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    © © All Rights Reserved

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    The document provides a cutting list for a practical assessment to manage food and beverage guest experience. It lists the items needed like tables, chairs, meals, stationery and glassware to be provided in quantities for candidates to complete the assessment.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    134 views2 pages

    Cutting List - Guest Experience Management

    Uploaded by

    Its John
    The document provides a cutting list for a practical assessment to manage food and beverage guest experience. It lists the items needed like tables, chairs, meals, stationery and glassware to be provided in quantities for candidates to complete the assessment.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    ©TVET Curriculum Development, Assessment and Certification Council

    TVET CURRICULUM DEVELOPMENT, ASSESSMENT AND CERTIFICATION


    COUNCIL (TVET CDACC)

    Qualification Code : HOS/CU/FB/BC/01/6/A


    Qualification : Food and Beverage Sales and Service Management Level 6
    Unit Code : HOS/CU/FB/CR01/6/A
    Unit of Competency : Manage food and beverage guest experience.

    PRACTICAL ASSESSMENT

    CUTTING LIST
    S/No Item Quantity Provided By
    1 Square restaurant table 1 per candidate Institution
    Restaurant chairs 5 Per candidate
    A three course meal 4P
    2 Guest relations desk 1 piece per 10
    o Table
    candidates
    o Computer
    o Telephone
    o Chairs

    3. Stationery A Dozen per 6


    candidates
    4 Glassware , crockery , cutlery A dozen per 6
    candidates
    5 Napkins 5 Candidate
    6 The waiter’s big five 1 each

    Page 1 of 2
    ©TVET Curriculum Development, Assessment and Certification Council

    Menu card 1
    7

    Page 2 of 2

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