Evidence Plan

Competency
Food and Beverage Services NC II
standard:
Unit of competency: PROVIDE ROOM SERVICE
Ways in which evidence will be collected:

Observation & Questioning

[tick the column]

Third party Report

Demonstration &
Questioning

Portfolio

Written
The evidence must show that the trainee…
Answers telephone call promptly and courteously
/ /
in accordance with customer service standards *
Checks and uses Guests’ name throughout the
/
interaction
/ /
Uses Suggestive Selling Techniques *

Advises Guest of approximate time of delivery /

Records and checks Relevant information in / /

accordance with establishment policy and
procedures*
Receives room service orders from doorknob dockets /
are interpreted accurately.
Transfers and relays orders promptly to appropriate / /
location for preparation.*
Prepares Room service equipment and supplies in / /
accordance with establishment procedures
Selects and checks proper room service equipment /
and supplies for cleanliness and condition *
Sets trays and trolleys keeping in mind balance, /
safety and attractiveness.
Sets up Room service trays or trolleys according to the /
food and beverage ordered *

Date Developed: Document No. TESDA-PTC-02

CSS NC II July 2010 Issued by:
Maintain Date Revised:
March 2016
PTC Sindangan Page 1 of 130
Training
Developed by:
Facilities Ronald P. Alvarez
Revision # 02
 Checks orders before leaving the kitchen for delivery* /
Verifies the guest’s name on the bill before / /
announcing the staff’s presence outside the door *
Greets guests politely in accordance with /
establishment’s service procedures.
Asks guest where they want the tray or trolley to be /
positioned.
Delivers food orders on the time desired by the /
Guest. *
Checks and presents guests’ accounts for accuracy / /
in accordance with establishment procedures *
Acknowledges and then presents cash payments to / /
the cashier for processing in accordance with
establishment guidelines *
Asks guest for Charge Accounts to sign the bills * / /
Takes away the tray or trolley when the guests have /
finished their meal is explained.
Checks and clears floors in accordance with /
establishment policy and guidelines.
Clears dirty trays in accordance with the /
establishment’s procedure.
Cleans trays and trolleys and returns to the room /
service area.

NOTE: *Critical aspects of competency

Date Developed: Document No. TESDA-PTC-02

CSS NC II July 2010 Issued by:
Maintain Date Revised:
March 2016
PTC Sindangan Page 2 of 130
Training
Developed by:
Facilities Ronald P. Alvarez
Revision # 02