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    FBS NC Ii

    Uploaded by

    Claire Mabasa Tanque
    NC 2

    Copyright:

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

    FBS NC Ii

    Uploaded by

    Claire Mabasa Tanque
    8 views5 pages
    NC 2

    Original Title

    FBS-NC-II-

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

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    NC 2

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    8 views5 pages

    FBS NC Ii

    Uploaded by

    Claire Mabasa Tanque
    NC 2

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 5

    TESDA-OP-CO-03-F04

    Rev. No. 00-03/08/17

    CHECKLIST OF TOOLS, EQUIPMENT, SUPPLIES AND MATERIALS, AND FACILITIES

    Name of Assessment Center OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.

    Qualification FOOD AND BEVERAGE SERVICES NC II


    Quantity Quantity
    onsite onsite
    Quantity Quantity Inspectors during during
    Item Specification Difference
    Required on Site Remarks Compliance Compliance
    Audit Audit
    Year 1 Year 2
    (1) (2) (3) (4) (5) (6) (7) (8)
    A. PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS
    Dining Room Reception
    Phone
    Reservation Log
    Book
    Dining Room Floor
    Plan
    Menu for Dining and
    2 sets
    Room Service
    Pen
    Menu Pad/Order
    Slip
    Account/Bill Folders
    or Bill Trays
    Menu Folder 3 pcs.
    Dining Room Laboratory
    Service station
    complete with all
    the mise-en-place
    for service as
    listed in the range
    of variables in the
    Training
    Regulations
    Service tray stands
    Cake display
    Coffee
    makers/machines
    Wine service
    equipment
    Dining Room Furniture
    Service Station 1 unit
    Square Tables (48” x 48”) 2
    TESDA-OP-CO-03-F04
    (continued)
    Rev. No. 00-03/08/17

    Dining Room Chairs 8 pcs.


    Linens
    Square Table Cloth (68” x 68”) 2 pcs.
    Service Napkin (12” x 12”) 8 pcs.
    (range At
    Serviettes/Cloth
    16”x16” to least
    Napkins
    24”x24”) 20 pcs.
    Cleaning Cloth/
    5 pcs
    Hand Towels
    Top Cloth 2 pcs.
    Dinner Ware
    Bread and Butter (6” in
    8 pcs.
    Plate diameter)
    Soup Plate Bowl/
    Plate with 8 pcs.
    Underliner
    Salad Plates 8 pcs
    Fish Plates 8 pcs
    Dinner Plates 8 pcs
    Cups and Sauces 8 sets
    Bowls/Soup Plates
    8 soup
    with Underliner
    Silverware
    Dinner Knives 8 pcs.
    Dinner Forks 8 pcs.
    Bread and Butter
    8 pcs.
    Knives
    Fish Fork 8 pcs.
    Fish Knives 8 pcs.
    Steak Knives 8 pcs.
    Soup Spoon 8 pcs.
    Teaspoon 8 pcs.
    Dessert Spoon and 8 pcs.
    Fork
    Service Forks and 8 pcs
    Spoons
    TESDA-OP-CO-03-F04
    (continued)
    Rev. No. 00-03/08/17

    Glassware
    Water Goblets 8 pcs.
    High Ball/Collin
    8 pcs.
    Glasses
    Red Wine Glasses 8 pcs.
    White Wine
    8 pcs.
    Glasses
    Champagne
    8 pcs.
    Glasses
    Table Amenities
    Centerpiece 2 pcs.
    Salt and Pepper
    2 sets
    Shakers
    Sugar and Creamer
    Dispensers/ 2 sets
    Containers
    Other Mise-En-Place
    Bar Tray 3 pcs.
    Service Tray 2 pcs.
    Oval/Banquet Tray
    2 pcs.
    with Stand
    Stainless Pitcher 3 pcs.
    Table Wine with
    10
    Cork
    Waiter’s Friend 2 pcs.
    Bread Basket 2 pcs.
    Wine Bucket
    B. PROVIDE ROOM SERVICE
    Room Service Laboratory
    With service station
    filled with all the
    mise-en-place
    needed for
    service as listed in
    the range of
    variables in the
    Training
    Regulations
    Room Service
    Trolley
    Room Service Trays
    Two
    Dining Room Tables
    (2)
    Food Covers
    TESDA-OP-CO-03-F04
    (continued)
    Rev. No. 00-03/08/17

    Room Service Bar Laboratory


    With All mise-en-
    place needed for
    bar service as
    listed in the range
    of variables in the
    Training
    Regulations
    Kitchen Laboratory
    With all the mise-
    en-place needed
    for food service
    as listed in the
    range of variables
    in the Training
    Regulations
    With mock food to
    represent basic
    ordered food such
    as starters
    (appetizers, soup,
    salad and pasta),
    main course and
    desserts Actual or
    real breads (ex:
    dinner rolls)
    should be
    provided
    Tube Ice
    FACILITIES
    Lecture/Laboratory 50 sq.
    5 x 10
    Area m.
    10 sq.
    Wash Room 2x5
    m.
    Tool Room/ Supply 20 sq.
    5x4
    Room m.
    25 sq.
    Circulation Area 5x5
    m.
    105
    TOTAL
    sq. m.

    NOTE: Columns 1-4 to be filled out by the Assessment Center, Columns 5-6 to be filled out by the
    Inspectors; Column 7 to be filled out by the Compliance Auditors (additional sheets may be used)
    TESDA-OP-CO-03-F04
    (continued)
    Rev. No. 00-03/08/17

    Submitted by:

    BLESSIE MAE E. SABUELVA March 28, 2021


    AC Manager Date

    Inspected by:

    JONATHAN J. CUADRA March 31, 2021


    Leader, Inspection Team Date

    MARY ANN L. QUIRANTE March 31, 2021


    Member, Inspection Team Date

    MARY KHARMEL C. CLAVECILLA March 31, 2021


    Member, Inspection Team Date

    (For Compliance Audit use only)


    YEAR 1
    Audited by:

    Lead Auditor Date

    Auditor Date

    Auditor Date

    YEAR 2
    Audited by:

    Lead Auditor Date

    Auditor Date

    Auditor Date

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