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Unit of Competency

Learning Outcomes

Methodology

Assessment Approach

3.7 Check menu variations and daily specials with kitchen staff 3.8 Welcome guest in accordance with establishment’s standards 3.9 Escort and seat guests according to table allocation 3.10 Offer available premeal (cocktail service, etc) services to guests 3.11 Present menu and drink list and provide clear information to the guests (menu choices and options, daily specials, etc) 3.12 Answer guests’ query/ queries on menu items correctly and courteously 3.13 Take orders accurately using format required by the hotel standards and convey them promptly to the kitchen and/or ba. 3.14 Relay information about any special request, dietary or cultural requirements to the kitchen/ bar when appropriate

___________________________________________________________________________________________________ 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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