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EVIDENCE GUIDE 1. Critical aspects of Competency

2. Underpinning Knowledge and Attitude

3. Underpinning Skills 4. Resource Implications

5. Methods of Assessment

6. Context for Assessment

Assessment requires evidence that the candidate: 1.1 Demonstrated ability to provide complete service within a restaurant in accordance with established systems and procedures 1.2 Interacted positively with customers 1.3 Monitored the service process 1.4 Identified OH&S requirements and demonstrated safe practices 2.1 Typical flow structure of service within a food and beverage service environment 2.2 Typical food and beverage service styles and types of menus used in different hospitality contexts including buffet, tray, plate and silver service 2.3 Typical industry room and table set-ups for different types of functions including furniture, seating and decoration 2.4 Range and usage of standard restaurant equipment 2.5 Knowledge on menus appropriate to establishment 2.6 Knowledge on hygiene and safety issues related to food and beverage service 2.7 Knowledge on waste minimization and environment friendly techniques 2.8 Ordering and service procedures 3.1 Plate clearing and carrying techniques 3.2 Dressing and setting tables for different function service styles and periods The following resources MUST be provided: 4.1 Access to a fully-equipped dining room or restaurant, including industry-current equipment and actual food items and meals 4.2 Presence of industry-realistic conditions such as commercial ratios of customers to staff, need to work within time constraints and deal with typical issues such as late bookings, no-shows, walk-ins and menu changes 4.3 Provision of integrated food and beverage service during a typical service period Competency may be assessed through: 5.1 Direct observation of candidate while preparing the restaurant for service, dressing or setting tables, providing service to customers and closing of the restaurant/dining room 5.2 Written or oral questions to test candidate’s knowledge on sequence of service, typical problems, menu items and beverage selections 5.3 Review of portfolios of evidence and third party workplace reports of candidate’s on-the-job performance by the candidate

6.1 May be done at the workplace or simulated environment or in any TESDA accredited assessment center/venue

__________________________________________________________________________________________________ _ TR - FOOD AND BEVERAGE SERVICES NC II Promulgated March 2005

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TR F and B SERVICES NC II  

FOOD AND BEVERAGE SERVICES NC II TOURISM SECTOR (HOTEL AND RESTAURANT) TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY East Service Roa...

TR F and B SERVICES NC II  

FOOD AND BEVERAGE SERVICES NC II TOURISM SECTOR (HOTEL AND RESTAURANT) TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY East Service Roa...

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