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Unit of Competency

Learning Outcomes

Methodology

Assessment Approach

3.25 Organize and present bill to the guest upon request 3.26 Remove soiled glass-wares and napkins using tray and place them in appropriate areas 3.27 Replace table cloth and/or placemats 3.28 Report losses indicating the items and how they got lost 3.29 Handle complaints by listening attentively to the guest 3.30 Refer guest complaints to supervisors or managers 3.31 Provide feedback to guest on action taken 3.32 Sanitize tables, chairs, and waiters’ station 3.33 Collect all silver wares, flat wares, glass wares, cutleries and the likes and place them in allocated storage areas.

___________________________________________________________________________________________________ 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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