EVIDENCE PLAN
FOOD AND BEVERAGE SERVICE NC II
Competency
standard:
Welcome Guests and Take Food and Beverage Orders
Unit of
competency:
Ways in which evidence will be collected:
Third party Report
[tick the column]
Demonstration &
Observation &
Questioning
Questioning
Portfolio
Written
The evidence must show that the trainee…
3.1 Presents menu to the guests according to / /
established standard practice.
3.2 Presents menu to the guests according to / /
established standard practice.
3.3 Notes special request and requirements / /
accurately.
3.4 Repeats orders back to guests to confirm / /
items.
3.5 Provides and adjusts tableware and cutlery / /
appropriate for the menu choices in accordance
with the establishments procedures
Prepared by:
Checked by:
DEMONSTRATION WITH ORAL QUESTIONING
Candidates Name:
Assessor Name:
Unit of Competency: Welcome Guest and Take Food and Beverage Orders
Competency Standards: Food and Beverage Service NC II
Date of Assessments:
Time of Assessments:
Instructions for
demonstration:
Instructions:
I will be observing you while you are performing the tasks.
Using the materials, supplies, and equipment, you are required to perform
taking Food and Beverage orders in (2) two hours
After your demonstration, I will ask you some questions related to your
demonstration.
You may call me when there is a need for me to translate or explain items
for clarification.
After the questioning portion, I will give feedback regarding your
performance.
Any questions/clarifications? If there are no more questions you may start
now.
Materials and Accessories (insert details of materials and accessories needed for
the demonstration)
Tools: Equipment: Testing Devices: Materials:
Tables None Menus
Chairs Menu folder
Order Pads/slip
pens
OBSERVATION Place check () to
show if evidence is
demonstrated
During the demonstration of skills, did the candidate: Yes No N/A
3.1 Presents menu to the guests according to established /
standard practice.
3.2 Takes orders completely in accordance with the /
establishment’s standard procedures.
3.3 Notes special request and requirements accurately. /
3.4 Repeats orders back to guests to confirm items. /
3.5 Provides and adjusts tableware and cutlery appropriate /
for the menu choices in accordance with the establishments
procedures.
QUESTIONS
Questions to probe the candidate’s underpinning knowledge Satisfactory
Response
Yes No
Extension/Reflection Question
Why there is a need not to give a dirty menu to guest?
Safety Questions
Why do all members and staff of a restaurant should be
well-groomed and clean at all-times?
Why do all members and staff should greet the arriving
customer pleasantly?
Infrequent or Contingency Questions
In case you are already about to take guests’ orders and
accidentally you forgot to bring a pen with you, what will
you do?
What if a customer wants something you cannot provide,
what is your action to it?
Rules and Regulations Questions
What if one of your co-waiter/server insists to get your
guests from you before starting the service?
Job Roles Questions/
What is your role as a waiter/server?
What will you do after the doing the service?
The candidate underpinning knowledge was:
Satisfactory N Not Satisfactory
Feedback to candidates
The candidate’s over-all performance was
Satisfactory n Not Satisfactory
Candidate signature: Date:
Assessor signature: Date :
MODEL ANSWERS
Extension/Reflection Question
Why there is a need not to give a dirty menu to guest?
This would create a bad impression of the establishment.
Safety Questions
Why do all members and staff of a restaurant should be well-groomed
and clean at all-times?
All members of the staff should be well-groomed and clean at all
times because this gives them a sense of well-being and confidence
to do their job efficiently.
Why do all members and staff should greet the arriving customer
pleasantly?
Greeting arriving guest pleasantly is very important in hospitality
business because first impression is the last impression. It is a
responsibility of the service staff to approach and meet guest with a
smile, maintain eye contact and with proper body posture. Greeting
Guest pleasantly is making a very positive impression on guests’
mind and to make guest feel welcome and important.
Infrequent or Contingency Questions
In case you are already about to take guests’ orders and
accidentally you forgot to bring a pen with you, what will you do?
Apologize to the guest excuse yourself and get the pen
immediately.
What if a customer wants something you cannot provide, what is
your action to it?
Tell the customer you regretfully cannot provide the item or service,
then suggest an alternative.
Rules and Regulations Questions
What if one of your co-server/waiter insist to get your guest from
you before starting the service?
Don’t argue, be professional in dealing with it.
Job Roles Questions
What is your role as a server/waiter?
The one who do Food and Beverage services professionally.
What will you do after the doing the service?
Asks guests satisfactory about the Food and the service.
Thanks guest and Bid goodbye.
