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List of Tools

This document lists the tools required for the Food and Beverage Services NCII program at Hope Science and Technology College. It includes a table with 6 columns that detail the: 1) name of equipment, 2) specifications, 3) regulated quantity, 4) quantity on site, 5) difference between regulated and on-site quantities, and 6) inspector remarks. The table then lists various types of dinnerware, cutlery, glassware, and other accessories needed along with their required quantities. It also notes that columns 1-4 are to be filled out by the institution while columns 5-6 are for the inspector. The document is signed by the TVI/company representative and head, and also includes space for the

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31 views

List of Tools

This document lists the tools required for the Food and Beverage Services NCII program at Hope Science and Technology College. It includes a table with 6 columns that detail the: 1) name of equipment, 2) specifications, 3) regulated quantity, 4) quantity on site, 5) difference between regulated and on-site quantities, and 6) inspector remarks. The table then lists various types of dinnerware, cutlery, glassware, and other accessories needed along with their required quantities. It also notes that columns 1-4 are to be filled out by the institution while columns 5-6 are for the inspector. The document is signed by the TVI/company representative and head, and also includes space for the

Uploaded by

rafermalourdes
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 3

TESDA-OP-CO 01-F14

(Rev.No.00-03/08/17)

LIST OF TOOLS
(As listed in the respective TR)

Program: FOOD AND BEVERAGE SERVICES NCII


Name of TVI/Company: HOPE SCIENCE AND TECHNOLOGY COLLEGE, CORP.

Name of Equipment Specification Quantity Quantity on Difference Inspector/s


(1) Regulated Site Remarks
(2) (3) (4) (5) (6)
DINNERWARE
Dinner plates, 10” 24
Show/base plates, 12” 6
Fish plates, 8” 24
Fish plates, 8” 24
Dessert plates, 7” 24
Cereal plates, 5” 24
Side plates or bread 6” 24
plates,
Bouillon cups and 8-12 oz 24
saucers,
Teacups and saucers, 6 2/3 oz 24
Demi-tasse, 3 1/3 oz
Coffee pots, 2 pint 2
Tea pots, 2 pint 2
CUTLERIES
Dinner knives 24
Dinner forks 24
Salad knives 24
Salad forks 24
Fish knives 24
Fish forks 24
Soup spoons 24
Dessert spoons 24
Dessert forks 24
Teaspoons 24
Cocktail forks 24
Service forks 6
Service spoons 6
Sauce ladles 2
Soup ladles 2
Cake servers 2
Steak Knives 24
Butter Knives 24
Oyster forks 24
GLASSWARE
Red wine glasses 24

1
White wine glasses 24
Water goblets 24
Juice glasses /Hi ball 24
Champagne Flute 24
Collins glasses 24
Pilsner glasses / Ice tea 24
glasses
OTHER
ACCESSORIES
Salt shakers 4
Pepper shakers 4
Pepper mills 2
Rectangular trays 8
Oval trays 6
Round trays 8
Tooth pick holders 4
Waiter station/cabinets 1
Tray stand (optional) 2
Bill folder/change tray 2
Menu folders 2
TOOLS
Sugar containers 5
Creamer containers 5
Oil and vinegar containers 4
and holders
Sauce boats 4
Menu cards 2
Order pads 2
Pens 2
Flower bases 2
Reservation books 1
Water pitchers 6
Plate covers 8
Bill folder/change trays 2
Ice bucket with tongs 2
Note: Columns 1-4 to be filled out by Institution/Company; Columns 5-6 to be filled out by PO/Expert
Continue in additional sheet

Submitted by: Attested by:


ALLAN E. PANTUA
GERALDINE JOY PETALINO TVI/Company Head
TVI/Company Representative Date:
Date:
Inspected by:

TOBIAS M. OBRERO JR. Expert


PO UTPRAS Focal Person Date:
Date:

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