Page 65

Unit of Competency

Learning Outcomes

Methodology

Assessment Approach

3.15 Provide and adjust table set-ups suitable for menu choices in accordance with hotel standards 3.16 Monitor flow of service and meal delivery 3.17 Recognize and follow up promptly any delays or deficiencies on services 3.18 Advise and assure guests that delays and problems will be fixed immediately 3.19 Check accuracy of orders promptly from service counter before transferring them to service trays 3.20 Serve food and beverage correctly and courteously 3.21 Ask the guest for additional orders, if any 3.22 Clean and clear tables, cutleries and cookery at the most appropriate time 3.23 Process account in accordance with hotel procedures 3.24 Check whether items in the bills are correct

___________________________________________________________________________________________________ TR - FOOD AND BEVERAGE SERVICES NC II Promulgated March 2005

65

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...

Advertisement