DEMONSTRATION WITH ORAL QUESTIONING
Candidate’s Name: MARIA CATHLYN A. REPOMANTA
Trainer’s Name: JOAN R. USMAN
Unit of Competency: Provide Food and Beverage Services
Qualification: Food and Beverage Services NC II
Date of Evaluation:
Time of Evaluation:
Instruction for Demonstration: The equipment and supplies needed by
the candidate are provided. The candidate must be able to welcome and
seat guests.
Check (/) to show if
Demonstration Checklist evidence is
demonstrated
During the demonstration of skills, did the YES NO N/A
candidate…
1. welcome costumers in accordance with the
establishment’s customer service standards
2. check the details of reservations based on established
service industry standard policy details
3. escort customers and seat them according to table
allocation
ORAL QUESTIONING/INTERVIEW
Questions: Satisfactory
Response
The candidate should answer the following YES NO
questions:
1. How will you greet and welcome costumer?
Answer: In welcoming costumer, acknowledge his
presence as soon as he enters the restaurant.
Greet him by his name if you know him. Lead him
to the table by walking ahead of him but not too far
so that he may not sit some empty spot you
haven’t prepared for him; then assist him to sit
down.
2. Why do you need to ask costumers if they had
reservation?
Answer: Checking costumers’ reservation is
important so that you can lead them to their
reserved table and location; and if they have not
reserved, asking them how many are they will help
you check with the restaurant’s table layout that
can accommodate them.
3. If the receptionist is busy, name the
personnel who can escort the guests.
Answer: If the receptionist is busy, the manager,
headwaiter or captain can escort the guests.
4. Whenever the guest requests for specific
location
even without having reservation, will you
accommodate him?
Answer: It is our goal to serve the guests in their
every need. If the guest requests for a specific
location even without having a reservation, check
first the availability of the location so as to
accommodate the guest request. If it is no longer
available, suggest another location that suits to the
costumer’s preference.
The candidate’s underpinning knowledge was:
Satisfactory Not satisfactory
Feedback to candidate:
Candidate’s Name: ERICK T. BALORAN Date:
Instructor’s Name: GERALDINE V. DUMLAO Date:
WRITTEN ASSESSMENT
Questions: Satisfactory
Response
The candidate should answer the following YES NO
questions:
1. List down the steps of proper welcoming and
seating of guests
2. Write down the personnel involved in
welcoming guests.
3. Write the appropriate conversing line in
welcoming and seating the guests
The candidate’s underpinning knowledge was:
Satisfactory Not satisfactory
Feedback to candidate:
Candidate’s Name: ERICK T. BALORAN Date:
Instructor’s Name: GERALDINE V. DUMLAO Date:
WRITTEN ASSESSMENT
I. A. What are the steps in proper welcoming and seating of guests?
___________________________, ___________________________, ___________________________,
___________________________, ___________________________, _________________________
B. Personnel Involved in Welcoming and Greeting Guests
__________________, ____________________, _______________________
C. Write the appropriate line in Welcoming and Seating the Guests
Line in:
1. Welcoming a costumer as he enters the restaurant:
2. Asking guests if they have reservation:
_______________________________________________________________________
3. Leading the guests to the table:
___________________________________________________________________________
4. Offering pre – meal services:
___________________________________________________________________________
5. Presenting the menu and drinks list to the guests
___________________________________________________________________________
6. Providing information to customers
_________________________________________________________________________
II. Multiple Choice (Welcoming and Seating of Guests)
1. What is the first thing to do when you see a guest coming in?
a. Greet the customer warmly and politely as he reaches through his
chosen table.
b. Ask directly the customer for his/her orders.
c. Ask the costumer’s name so you can greet him by his first name.
d. Open the door and greet him by his name if you know him.
2. What is the proper lapping of guest?
a. Hold the napkin in one corner and place it across the customer’s lap.
b. Get the napkin from the table and give it to the guest.
c. Instruct the guest how to unfold the napkin.
d. Unfold the napkin and refold it infront of the customer.
3. Who can you greet and escort costumer if the receptionist is
busy?
a. The chef
b. Anyone working at the restaurant
c. The manager
d. The other costumer
4. From which side of the guest will you present the menu and
drinks list?
a. Always present from the right hand side.
b. Always present from the left hand side
c. Anywhere you find it comfortable.
d. Directly infront of the costumer.
5. “Good morning sir! Welcome to Andine’s Restaurant!!” is a
sample script for…?
a. Billing the guest
b. Taking the guest’s orders
c. Receiving the guest’s call
d. Welcoming the guest
ANSWER KEY FOR WRITTEN ASSESSMENT
I.
A. Steps in welcoming and seating guests:
- Greeting the guest as he enters the restaurant
- Checking details of reservation
- Escorting the costumer to the table
- Offering appropriate available pre-meal services
- Presenting menus and drinks list to costumer
- Providing information in clear explanations and descriptions
B. Personnel involved in welcoming and seating the guests:
- Receptionist
- Manager
- Headwaiter
C. Appropriate line in welcoming and seating the guests:
Line in:
1. Welcoming a costumer as he enters the restaurant:
“Good Morning Miss Villarojo! Welcome to our restaurant!”
2. Asking guests if they have reservation :
“Sir, have you reserved a table? Under what name and for how many
guests?”
3. Leading the guests to the table:
“This way, please.”
4. Offering pre – meal services:
“We have a cocktail special tonight – a martini made with fresh
raspberries. It’s perfect before having your Creamy Artichoke Pasta
and it is really refreshing!”
5. Presenting the menu and drinks list to the guest:
“ Sir, here’s the menu and drinks list. We have grilled lamb shoulder
and pineapple with Thai Style.”
6. Providing information to the customer:
“ The oysters are straight from the market this morning.”
II. Multiple Choice:
1. D
2. A
3. C
4. A
5. D
Table of Specifications
Objectives/ # of Total
Knowledg Comprehensio
Content Application item Item
e n
Area/Topics s s
INTRODUCTIO
N WELCOMING 50%
3 2 5 10
THE GUESTS
STEPS IN
PROPER
SEATING OF
2 2 6 10
GUESTS
50%
100
TOTAL 20
%
