MANILA MONTESSORI COLLEGE INTERNATIONAL

A.B Fernandez Avenue, Corner Rizal Street, Dagupan City

E-mail Address: [email protected]
Tel. (075) 529-2079

INSTITUTIONAL ASSESSMENT TOOL IN

FOOD AND
BEVERAGES SERVICES
NCII
COMPETENCY STANDARD
Prepare dining room/restaurant area for service
 UNIT OF COMPETENCY
Prepare dining room/restaurant area for service

PracticalDemonstration/
Ways in which evidence will be collected:

Oral Questioning
[check the column]

Written
The evidence must show that the trainees …

Stacked service or waiter’s stations with supplies necessary for service?

Cleaned, wiped and put all tableware and dining room equipment in their
proper places?
Checked the cleanliness and condition of all tables, tableware and dining room
equipment?
Filled water pitchers and ice buckets?
Wiped the necks and tops of the bottles?
Perform the proper handling of equipments and tools.
Set up the tables according to the standards of the foodservice establishment?
Set covers correctly according to the predetermined menu?
Wiped and polished tableware and glassware before they are set up on the
table?
Fold cloth napkins properly and lay on the table according to napkin folding
style?
Skirt the buffet or display tables properly taking into account symmetry, balance
and harmony in size and design?
Adjust lights according to the time of the day?
Arranged tables, chairs and other dining room furniture to ensure comfort and
convenience of the guests?
Set up decorations according to the theme or concept of the dining room?
Observe the SOP in handling equipment?
Use the PPE in performing the demonstrations?
Observe occupational health and safety in performing the task?
Perform the task in allocated time?
Stacked service or waiter’s stations with supplies necessary for service?
Cleaned, wiped and put all tableware and dining room equipment in their
proper places?
 Checked the cleanliness and condition of all tables, tableware and dining room
equipment?

WRITTEN EXAMINATION

Identification: Answer the following questions. Identify the reservation activities for the different modes
of communication.

1. Telephone
2. In person
3. Fax
4. Mail

True or False:Write T if the statement/s is true and F if the statement/s is false. Check your answer using
the key on the next page.

1. Use mechanical voice to clear out something.

2. Speak clearly- too fast.
3. Never be loud or whisper.
4. Put down the phone before the guests keep it down.
5. Use the word, hello, ok, yap, and cool as they are formal.
6. Write down the information clearly and legibly.
7. If you don’t understand the guest, interrupt him.
8. Wish the guest by name whenever possible.
9. Use your natural voice and do not imitate others.
10. Keep the note pad and pen at close.
11. Pick up the phone on the fifth rings.
12. Always thank your guest before closing the conversation.
13. Chew gum while speaking with guest.
14. Remember key information at the end.
15. Clarify if you are in doubt- it is wise than taking the wrong information.

Identification: Write your answer in a separate answer sheet.

1. What is reservation form or records?

2. What is the importance of reservation form or records?
Fill in the blanks: Write your answer in a separate answer sheet.
 1. Make it a habit to use magic words like: __________, __________,
_________, _________ etc.
2. Observe right speed, ________ or _________.
3. Listen with _________ and ___________ attention.
4. Be honest and accurate in giving information, do __________.
5. Be sensitive to the feelings and ________ of others.
6. Avoid saying directly ____ or _________ when turning down a request.
7. Speak in audible, relaxed and ___________, maintain conversational
________ and __________.
8. When receiving messages, always seek to ________ or _________
anything that sounds unclear.
9. ___________statements to confirm.
10. _________ and ________ the opinion and ideas of others.

Multiple choices: Select the correct answer from the options given below. Write the letter of the correct
answer on a separate sheet of paper.

1. Container for cream/thin soup

a) Soup bowl/cup
b) Coffee cup
c) Sauce boat
d) Soup tureen
2. Under liner that measures 11 – 14 inches in diameter
a) Placemat
b) Table napkin
c) Dinner plate
d) Show plate
3. Container for sauces
a) Demitasse cup
b) Cereal bowl
c) Monkey dish
d) Finger bowl
4. 10 inches in diameter for main course
a) Show plate
b) Soup tureen
c) Oval platter
d) Dinner plate
5. Term used for metal or ceramic containers of food when brought to the
guest’s table from the kitchen.
a) Hollowware
 b) Flatware
c) Chinaware
d) Glassware
6. Fish plate measures
a) 7 – 8 inches in diameter
b) 8 – 9 inches in diameter
c) 5 ½ inches in diameter
d) 10 inches in diameter
7. Flatware that is used for cocktail foods
a) Cocktail fork
b) Dessert spoon and fork
c) Teaspoon
d) Fish fork and knife
8. Tumbler with a handle
a) Mugs
b) Tumbler
c) Stem glass
d) Mugs
9. For serving dishes in a buffet or Russian service
a) Food tong
b) Sauce ladle
c) Soup ladle
d) Serving spoon and fork
10. Used for seafood appetizers like snail
a) Cocktail fork
b) Escargot fork
c) Salad fork
d) Fish fork
11. Flat glass that is basically a bowl without a stem or foot
a) Mugs
b) Tumblers
c) Stem glass
d) Footed glass
12. Tools that are used for food and beverage service
a) Chinaware
b) Tableware
c) Glassware
d) Silverware
13. Chinaware that measures 7 – 8 inches in diameter
a) Salad plate
 b) Dinner plate
c) Show plate
d) Fish plate
14. A glass container that is used in beverage service, kitchen jars and
bottled drinks
a) Hollowware
b) Chinaware
c) Flatware
d) Glassware
15. Used for spreading butter on bread
a) Dinner knife
b) Salad knife
c) Butter knife
d) Teaspoon

Enumeration: Answer the following questions: Write your answer on a separate sheet of paper.

1. What is mis – en – place?

2. What is a station?
3. What are the tasks involved in mis – en – place?

True or False:Write T if the statement/s is true and F if the statement/s is false.

1. The waiter must prepare a requisition, if stocks in the sideboard fall

short.
2. Supplies should be properly classified and arranged.
3. Clean and sanitize the side board after set up of supplies.
4. Maximum usage refers to the ratio of occupied seats over the total seats
available.
5. Turnover rate varies depending on the frequency of use by customers.
6. The top shelf shall not be stocked with any items.
7. Supplies should be place in their appropriate location at the service
station.
8. Dry wiping cloth should be color coded to distinguish their usage.
9. Salt and pepper shaker should be refill and place on the top shelf.
10. Par stock refers to the quantity of stocks required to sustain an efficient
service.
11. Chipped wares should be placed in one shelf at the sideboard this can
be used if stocks fall short.
 12. Install a service cabinet or sideboard to expedite the flow of service.
13. Use electric fan to dry the table wares.
14. China wares should be piled up by ten to avoid accidental breakage.
Captain is in charge to prepare the par stock list of items.

Enumeration: Answer the following question. Write your answer on a separate sheet of paper.

1. What is personal hygiene?

2. What are grooming standard of food and beverage handlers?

Identification: Indicate what standard of table set – up is described.

1. Condiments are set up before service.

2. Service equipment is placed on the appropriate side of the cover.
3. Appropriate color combination is used.
4. Cutleries are undamaged, broken or distorted.
5. Glasses and beverage items are to be set up on the right side.
6. Set up the water goblet on top of the dinner knife.
7. Check and align tables and chair.
8. Table cloth should be clean, without spots and not wrinkled.
9. Flower vase on the center of the cover.
10. Buffet tables are skirted for banquets functions.
Enumeration: Answer the following question. Write your answer on a separate sheet of paper.

1. Give an example of napkin folding for top of the plate, for glasses, for
soup plate/bowl and for inserting cutleries.

Enumeration: Answer the following question. Write your answer on a separate sheet of paper.

1. What is table skirting?

2. What are the different table skirting styles?

Enumeration: Answer the following question. Write your answer on a separate sheet of paper.

1. What is banquet?
2. Differentiate buffet and sit down banquet style?
 Prepare dining room/restaurant area for service
COMPETENCY STANDARD

Prepare dining room/restaurant area for service

UNIT OF COMPETENCY

PracticalDemonstration/
Ways in which evidence will be collected:

Oral Questioning
[check the column]

Written
The evidence must show that the trainees …

Stacked service or waiter’s stations with supplies necessary for

service?
Cleaned, wiped and put all tableware and dining room equipment in their
proper places?
Checked the cleanliness and condition of all tables, tableware and dining
room equipment?
Filled water pitchers and ice buckets?
Wiped the necks and tops of the bottles?
Perform the proper handling of equipments and tools.
Set up the tables according to the standards of the foodservice
establishment?
Set covers correctly according to the predetermined menu?
Wiped and polished tableware and glassware before they are set up on the
table?
Fold cloth napkins properly and lay on the table according to napkin folding
style?
Skirt the buffet or display tables properly taking into account symmetry,
balance and harmony in size and design?
Adjust lights according to the time of the day?
Arranged tables, chairs and other dining room furniture to ensure comfort
and convenience of the guests?
Set up decorations according to the theme or concept of the dining room?
Observe the SOP in handling equipment?

Use the PPE in performing the demonstrations?

Observe occupational health and safety in performing the task?
Perform the task in allocated time?
Stacked service or waiter’s stations with supplies necessary for service?
Cleaned, wiped and put all tableware and dining room equipment in their
proper places?
Checked the cleanliness and condition of all tables, tableware and dining
room equipment?

RATING SHEET FOR DEMONSTRATION

Trainee’s Name:
Trainer’s Name:
Qualification: FOOD AND BEVERAGE SERVICES NC II
Unit of competency: Prepare dining room/restaurant area for service
Date of assessment:
Time of assessment:
Instructions for demonstration
(Example)
Given the necessary materials, tools and equipment, you are required to perform TELEPHONE
RESERVATION procedures accordance with the standard within 8 minutes.

Materials, Tools, Equipment/Testing Devices and PPE

OBSERVATION  to show if evidence is demonstrated

During the demonstration of skills, did the trainee.. Yes No N/A

Demonstrate table reservation correctly?
Ask the complete details of reservation?
Answer the inquiries promptly, clearly and accurately?
Repeat the details of reservation?
Perform the task in allocated time?
Trainee’s Name:
Trainer’s Name:
Qualification: FOOD AND BEVERAGE SERVICES NC II
Unit of competency: Prepare dining room/restaurant area for service
Date of assessment:
Time of assessment:
Instructions for demonstration
(Example)
Given the necessary materials, tools and equipment, you are required to IDENTIFY DIFFERENT
TYPES OF DINNERWARES accordance with the industry standards within 8 minutes.

Materials, Tools, Equipment/Testing Devices and PPE

OBSERVATION  to show if evidence is demonstrated

During the demonstration of skills, did the trainee.. Yes No N/A

Recognize the different types of tableware?
Distinguish each types of tableware and give its usage?
Set-up the different types of tableware?
Observe occupational health and safety in performing the
task?
Perform the task in allocated time?
Trainee’s Name:
Trainer’s Name:
Qualification: FOOD AND BEVERAGE SERVICES NC II
Unit of competency: Prepare dining room/restaurant area for service
Date of assessment:
Time of assessment:
Instructions for demonstration
(Example)
Given the necessary materials, tools and equipment, you are required to perform Wipe and
Polish the chinaware, cutleries and glasses procedures accordance with the standard within 8
minutes.

Materials, Tools, Equipment/Testing Devices and PPE

OBSERVATION  to show if evidence is demonstrated

During the demonstration of skills, did the trainee.. Yes No N/A

Wipe and polish the tableware properly?
Observe the SOP in handling tableware?
Stock the different tableware according to its type?
Observe occupational health and safety in performing the
task?
Perform the task in allocated time?

Trainee’s Name:
Trainer’s Name:
Qualification: FOOD AND BEVERAGE SERVICES NC II
Unit of competency: Prepare dining room/restaurant area for service
Date of assessment:
Time of assessment:
Instructions for demonstration
(Example)
Given the necessary materials, tools and equipment, you are required to perform
DEMONSTRATE TABLE SET UP procedures accordance with the standard within 8 minutes.

Materials, Tools, Equipment/Testing Devices and PPE

OBSERVATION  to show if evidence is demonstrated

During the demonstration of skills, did the trainee.. Yes No N/A

Recognize the standard of table set up?
Observe the SOP in handling tableware?
Set-up the tableware correctly and properly?
Observe occupational health and safety in performing the
task?
Perform the task in allocated time?

Trainee’s Name:
Trainer’s Name:
Qualification: FOOD AND BEVERAGE SERVICES NC II
Unit of competency: Prepare dining room/restaurant area for service
Date of assessment:
Time of assessment:
Instructions for demonstration
(Example)
Given the necessary materials, tools and equipment, you are required to perform DIFFERENT
NAPKIN FOLDING STYLES procedures accordance with the standard within 8 minutes.

Materials, Tools, Equipment/Testing Devices and PPE

OBSERVATION  to show if evidence is demonstrated

During the demonstration of skills, did the trainee.. Yes No N/A

Recognize the different napkin folding styles?
Name each napkin fold styles?
Observe occupational health and safety in performing the
task?
Perform the task in allocated time?
Recognize the different napkin folding styles?

Trainee’s Name:
Trainer’s Name:
Qualification: FOOD AND BEVERAGE SERVICES NC II
Unit of competency: Prepare dining room/restaurant area for service
Date of assessment:
Time of assessment:
Instructions for demonstration
(Example)
Given the necessary materials, tools and equipment, you are required to perform DIFFERENT
TABLE SKIRTING STYLES procedures accordance with the standard within 8 minutes.

Materials, Tools, Equipment/Testing Devices and PPE

OBSERVATION  to show if evidence is demonstrated

During the demonstration of skills, did the trainee.. Yes No N/A

Recognize the different table skirting styles?
Identify the different table skirting styles?
Observe occupational health and safety in performing the
task?
Perform the task in allocated time?
Recognize the different table skirting styles?
Trainee’s Name:
Trainer’s Name:
Qualification: FOOD AND BEVERAGE SERVICES NC II
Unit of competency: Prepare dining room/restaurant area for service
Date of assessment:
Time of assessment:
Instructions for demonstration
(Example)
Given the necessary materials, tools and equipment, you are required to perform MISE EN
PLACE procedures accordance with the standard within 8 minutes.

Materials, Tools, Equipment/Testing Devices and PPE

OBSERVATION  to show if evidence is demonstrated

During the demonstration of skills, did the trainee.. Yes No N/A

Perform the mis- en –scene correctly?
Clean the dining area properly?
Observe occupational health and safety in performing the
task?
Perform the task in allocated time?
Perform the mis- en –scene correctly?

QUESTIONING TOOL
 Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. How will you differentiate between mis – en scene from mis –
en – place?
2. What is station?
Safety Questions
3. What is the proper way to handle glasses to avoid breakage?
4. What precautionary measures do you observe in lifting tray?
Contingency Questions
5. What will you do if there is no available tray?
6. What will you do if the guest doesn’t like the table
reservation?
Job Role/Environment Questions
7. How do you wipe and polished the glassware?
8. How do you clean and check the condition of tables and
chairs?
Rules and Regulations
9. What appropriate side of the cover do you set up the
glassware?
10. What are standard operational procedures in handling
equipments?
The candidate’s underpinning Satisfactory  Not
knowledge was: Satisfactory
Expected Answer for Questioning Tool
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. Mis – en scene is the preparation of the environment of the
restaurant while mis –en – place is for preparation of the
workplace for subsequent smooth of service
2. Station is the allocated set of tables assigned to a team of
servers headed by a captain or supervisor
Safety Questions
3. The proper way to handle glasses is by their stem for
stemmed glass and tumbler by the base.
4. Bend your knee.
Contingency Questions
5. Use/apply the plate carrying technique.
6. Look/prepare another table that is suited for their taste.
Job Role/Environment Questions
7. Bring the wiping cloth into the inside surfaces of the glass
and wipe inside surfaces thoroughly. Wipe the rim and base,
making sure that the hands do not leave finger marks on the
glass.
8. There are no wobbly tables and chairs.
Rules and Regulations
9. At the right side
10. Glassware by the stem/base, cutleries by their handle,
coffee cup with saucer, chinaware with the palm thumb off
the plate and soup bowl/cup with under liner.

The candidate’s underpinning Satisfactory  Not

knowledge was: Satisfactory
 RECORDING SHEET FOR ORAL QUESTIONING

Trainee’s name:

Unit of competency:

Qualification:

Satisfactory response
Oral/Interview Questions
Yes No
1. How will you differentiate between mis – en scene from mis –
 
en – place?
2. What is station?
 

3. What is the proper way to handle glasses to avoid breakage?

 

4. What precautionary measures do you observe in lifting tray?

 

5. What will you do if there is no available tray?

 

6. What will you do if the guest doesn’t like the table reservation?  

7. How do you wipe and polished the glassware?  

8. How do you clean and check the condition of tables and

chairs?  

9. What appropriate side of the cover do you set up the

glassware
 

10. What are standard operational procedures in handling

equipment?  

The trainee’s overall performance was:

Satisfactory  Not Satisfactory 

Trainee’s Signature Date

Trainer’s signature: Date:

Acceptable Answers are:

1.

2.

3.

4.

5.

Trainer’s signature: Date: