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Evidence Plan: Unit of Competency: Ways in Which Evidence Will Be Collected

The document outlines the ways evidence will be collected to assess a trainee's ability to prepare a dining room or restaurant area for service. It lists several tasks involved in setting up for service and indicates whether demonstration, observation, questioning, third party reports, or portfolios will be used to evaluate competency in each task.

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Jean Bungaos
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181 views

Evidence Plan: Unit of Competency: Ways in Which Evidence Will Be Collected

The document outlines the ways evidence will be collected to assess a trainee's ability to prepare a dining room or restaurant area for service. It lists several tasks involved in setting up for service and indicates whether demonstration, observation, questioning, third party reports, or portfolios will be used to evaluate competency in each task.

Uploaded by

Jean Bungaos
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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EVIDENCE PLAN

FOOD AND BEVERAGES SERVICES


Unit of PREPARE THE DINING ROOM/RESTAURANT AREA
competency: FOR SERVICE
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…
Answers inquiries promptly, clearly and
/ / /
accurately *
Asks pertinent questions to complete the
/ / /
details of the reservations.
Records reservations data on forms
accurately based on establishment’s / /
standards*
Repeats back details of the reservations and
confirmed with the party making the / /
reservation*
Provides additional information about the
food service establishment is when / /
necessary.
Stocks with supplies necessary for service / /
or waiter’s stations
Cleanse, wipes all tableware and dining
room equipment and put in their proper / /
places.
Puts up special tent cards and similar / /
special displays for promotion.
Checks cleanliness and condition of all
tables, tableware and dining room / / /
equipment
Fills water pitchers and ice buckets /
Turns on and keeping ready electrical
appliance or equipment like coffee pots, tea
/ / /
pots, plate warmers etc. in the dining area

Wipes condiments and sauce bottles are


refilled and the necks and tops of the / / /
bottles
Set tables according to the standards of the
/ /
food service establishment.
Set covers correctly according to the
predetermined menu in case the menu is / / /
pre-arranged or fixed
Wipes and polishes tableware and
glassware before they are set up on the / / /
table.
Folds cloth napkin properly and laid on the
table appropriately according to napkin / / /
folding style.
Skirts buffet or display tables properly
takes into account symmetry, balance and / /
harmony in size and design.
Adjusts lights according to time of the day. / /
Arranges tables, chairs and other dining
room furniture to ensure comfort and / / /
convenience of the guests.
Plays appropriate music when applicable / /
Cleanse and dries s floors and carpets / / /
Adjusts air-condition or cooling units for / /
the comfort of the guests.
Sets-up decorations according to theme or
concept of the dining room. / / /

NOTE: *Critical aspects of competency

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