FOOD AND BEVERAGE SERVICES NC II Reviewer and aspects to pass the assessment pdf

FOOD AND BEVERAGE SERVICES NC II

The FOOD AND BEVERAGE SERVICES NC II Qualification consists of competencies that a person must achieve to provide food and beverage service to guests in various food and beverage service facilities.

Trainees or students who wish to enter this training should possess the following requirements:

• can communicate in basic English both oral and written
• at least completed the 10-year basic education
• can perform basic mathematical computation

The following are qualified to apply for assessment and certification:

1. Graduates of formal, non-formal and informal including enterprise-based training programs
2. Experienced workers (wage employed or self-employed)

To pass the assessment one must perform the following Core Competencies

PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE

covers the knowledge and skills required in the preparation of the dining room /restaurant area before the start of the service operations. It involves opening duties or the dining room mise-en-place prior to service. This unit includes the knowledge and skills in taking reservations, preparing service stations, table-setting, and setting the ambiance of the food service facility.

Assessment requires evidence that the candidate

• Took table reservations  accurately
• Identified and explained the use of the different food and beverage wares and equipment e.g.  Dinnerware, glassware, silverware etc.
• Completed and prepared service or waiter’s station
• Set up tables  according to predetermined menu
• Performed different table napkin folding styles

WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS

deals with the knowledge and skills required in providing pre-meal services to the dining guests as soon as they arrive in the foodservice facility. It covers the dining room or restaurant service procedures before the food and beverage orders are served. This unit involves the initial steps in the sequence of service that includes the welcoming of guests, seating the guests, taking food and beverage orders and liaising between the kitchen and the service area.


Assessment requires evidences that the candidate:

• Welcomed and greeted the guests
• Took food and beverage orders
• Liaised between kitchen and service areas

PROMOTE FOOD AND BEVERAGE PRODUCTS
This unit deals with the knowledge and skills required in providing advice to customers on food and beverage products in foodservice enterprises.
Assessment requires evidences that the candidate:
1.1  Demonstrated ability to apply relevant food and beverage product knowledge
1.2  Provided advice on food and beverage compatibility
1.3  Demonstrated ability to apply up selling products knowledge



PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS

deals with the knowledge and skills required in the provision of food and beverage service to guests in various types of dining venues and diverse styles of service. This unit focuses on the procedures in the delivery of food and beverages to the guest as well as on the knowledge and skills that underpins the efficient work performance in assisting the dining guest during and after the meal service.


Assessment requires evidences that the candidate:
1.1 Performed the various styles of food service
1.2 Demonstrated service principles
1.3 Explained the sequence of service
1.4 Performed the “3-minute” check
1.5 Described how to handle guests with special needs
1.6 Opened wine bottles in front of a guest
1.7 Described banquet service
1.8 Explained closing duties
1.9 Processed payments and receipts during the trade
1.10 Managed intoxicated persons


PROVIDE ROOM SERVICE
deals with the knowledge and skills required in the provision of food and beverage service particularly in the guest room of a commercial accommodation establishment.




Assessment requires evidences that the candidate:

• Took room service orders properly
• Recorded and processed room service orders accurately
• Set up a variety of room service meals according to ordered food and beverage
• Presented and served room service orders

RECEIVE AND HANDLE GUEST CONCERNS
This unit deals with the knowledge and skills required in receiving and handling guest complaints.


Assessment requires evidences that the candidate:

• Listened and obtained the entire story or complaint
• Paraphrased the guest complaint
• Showed empathy towards complaining guest
• Took action on the guest complaint
• Recorded complaint

A person who has achieved this Qualification is competent to be a:

 Waiter
 Food and Beverage Service Attendant

Soft copy version of reviewer
FBS NC 2 reviewer free download

Best Wishes in your assessment.

If there is a competent you want me to cover just commwmt below!