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Unit of Competency

Learning Outcomes

Methodology

Assessment Approach

2.17 Check and clear floors promptly for the use of room service trolleys and trays 2.18 Return trays and room service trolleys to the pantry and clear soiled dishes, trays and trolleys

3. Provide food and beverage service

2.19 Mis en place for the next service 3.1 Check dining and restaurant area facilities for cleanliness prior to service 3.2 Prepare dining room and make necessary adjustments for lighting, room temperature,, music, floor and other decorations to ensure comfort and ambience for customers. 3.4 Arrange furniture in accordance with enterprise requirements 3.5 Check tables and their settings for stability and comfortable access to service personnel 3.6 Check and prepare service equipment.

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

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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