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13 Performance Test

The document provides specific instructions for candidates in the Food and Beverage Services NCII qualification regarding taking room service orders. It outlines essential information to collect, the procedure for taking orders over the phone, and the steps for delivering the service to guests. Additionally, it lists the necessary tools, equipment, and materials required for the task.

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Juvy Pescuela
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2 views2 pages

13 Performance Test

The document provides specific instructions for candidates in the Food and Beverage Services NCII qualification regarding taking room service orders. It outlines essential information to collect, the procedure for taking orders over the phone, and the steps for delivering the service to guests. Additionally, it lists the necessary tools, equipment, and materials required for the task.

Uploaded by

Juvy Pescuela
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
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Performance Test

Specific Instruction for the Candidate


Qualification FOOD AND BEVERAGE SERVICES
NCII

Unit of Competency TAKE TABLE RESERVATION


General Instruction:
The room service order is placed through telephone. In fact, it is very
difficult to take an order correctly by telephone. One must be fast, not to
forge any important information and try to sell the maximum to the guest.
Specific Instruction:
In taking and process of room Service Order the Following should be
consider as relevant information.
A. Name of the guest
B. Room number
C. detailed food orders
D. Time the order was taken
E. time for delivery

1. Ask the trainer to provide you with list of tools, equipment and
materials needed
2. Arrange the materials provided into designated area.
3. Know the product through menu as for the availability, as for
suggestive selling later, and as for customer’s satisfaction and
concern.
4. Memorize the conversational script for you to use through
telephone
5. Greet the guest “Good Morning, Good Afternoon or Good
Evening”
6. State your name, as whom and what establishment you are
working at.
7. Call the guest by name and address by Sir/Madam.
8. Ask for the guest’s relevant information.
9. Do the order taking and suggestive selling.
10. Repeat the order
11. Ask the guest of how will he/she settles the account; by cash (ask

Food and Date Prepared: Document No.


Beverage
December 2024 Issued
Services NC II
by:
Prepared by:
Preparing the Page 1 of
dining JUVY B. PESCUELA Revision 2
room/restaurant # 02
area for service
if exact amount or not) or charge (by card etc.)
The service should be fast and discrete. The service procedure is as
follows:
12. Verify the guest’s name on the bill
13. Knock on the door.
14. Announce ”room service”
15. Remove plastic film/covers from the food
16. Wait until the guest invites you to come in
17. Express wishes “good morning, good afternoon, good evening,
call the guest by his last Name (good morning mister X).
18. Ask where to place the tray.
19. List the different food items ordered by the guest* or state the
name of the food being served.
20. Ask the guest to sign the bill* or ask for cash
21. Thank the guest, and explain the procedure to take away the tray
List of Tools:
Telephone, Pen and Paper or POS
List of Equipment:
Trolleys

List of Materials:
Glassware, Beverage ware, Hollowware, Special Restaurant Utensils,
Napkins, Linen

Food and Date Prepared: Document No.


Beverage
December 2024 Issued
Services NC II
by:
Prepared by:
Preparing the Page 2 of
dining JUVY B. PESCUELA Revision 2
room/restaurant # 02
area for service

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