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  • FBS Tos

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    Thea Garay
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    This document outlines a table of specifications for a Food and Beverage Service (NCII) course covering 10 days of instruction. The course covers concepts in food and beverage service, table napkin folding, introduction to meal management, and marketing mix. Students will be assessed on their ability to remember, understand, apply, analyze, evaluate and create in relation to the topics through a total of 30 test items placed throughout the table.

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    table of specification

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    FBS TOS

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    This document outlines a table of specifications for a Food and Beverage Service (NCII) course covering 10 days of instruction. The course covers concepts in food and beverage service, table napkin folding, introduction to meal management, and marketing mix. Students will be assessed on their ability to remember, understand, apply, analyze, evaluate and create in relation to the topics through a total of 30 test items placed throughout the table.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Download as docx, pdf, or txt
    804 views1 page

    FBS Tos

    Uploaded by

    Thea Garay
    This document outlines a table of specifications for a Food and Beverage Service (NCII) course covering 10 days of instruction. The course covers concepts in food and beverage service, table napkin folding, introduction to meal management, and marketing mix. Students will be assessed on their ability to remember, understand, apply, analyze, evaluate and create in relation to the topics through a total of 30 test items placed throughout the table.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    THEA JEONIEESA O.

    GARAY

    TABLE OF SPECIFICATIONS
    Subject: FOOD AND BEVERAGE SERVICE (NCII)
    No. of No.
    LC CODE/TOPIC Days/ of 60% 30% 10% TOTAL ITEM
    Hours Items Remembering Understanding Applying Analyzing Evaluating Creating PLACEMENT
    Concepts in 1 2 1 1 1,2
    food and
    beverage
    service
    Table napkin 3 8 3 5 5,6,7,8,25,26,
    folding 27,28,
    Intro to meal 5 13 10 3 3,4,9,11,12,1
    management 3,14,15,16,17
    ,18,19,20
    Marketing mix 1 5 1 3 1 10,21,22,23,2
    4
    TOTAL 10 30 30

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