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Unit of Competency

Learning Outcomes

Methodology

Assessment Approach

5.5 Provide prompt and quality service to customer 5.6 Handle queries promptly and correctly in line with enterprise procedures 5.7 Handle customer complaints, evaluation and recommendations

CORE COMPETENCIES Unit of Competency 1. Provide a link between kitchen and service areas

Learning Outcomes

Methodology

1.1 Monitor kitchen service points to ensure prompt pickup of food items 1.2 Check service wares for chip marks, spills and drips

Lecture/ Demonstration/selfpaced learning (modular)/ dualized training/ on-the-job training Problem Solving/ Case Study Group Dynamics Video presentation

Assessment Approach Oral and written examination Observation Performance test

___________________________________________________________________________________________________ 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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