Evidence Plan

Competency Standards: Food and Beverage Services NC II

Unit of Competency: Welcome guests and take food and beverage orders
Ways in which evidence will be collected:

PERFORMANCE
WRITTEN TEST

QUESTIONING
(Tick the column)

ORAL

TEST
The evidence must show that the trainee…

 Welcomes and greets the guest. *

 Checks details of reservations based on establish
standard policy.
 Escorts and seats guests according to table
allocation.
 Utilizes tables according to the number of party.
 Seats guests evenly among station to control the
traffic flow of guests in the dining room.
 Opens cloth napkin for the guests when applicable.
 Serves water when applicable, according to the
standards of the food service facility.
 Takes food and beverage orders. *
 Presents the menu to guests according to
established standard practice.
 Notes special requests and requirements accurately
 Repeats order back to the guests to confirm items.
 Provides and adjusts tableware and cutlery
appropriate for the menu choices with
establishment procedures.
 Liaises between kitchen and service areas.*
 Places and sends order to the kitchen promptly.
 Checks quality of food in accordance with
establishment standards.
 Checks tableware for chips, marks, cleanliness,
spills, and drips.
 Carries out plates and/or trays safely.
 Advises colleagues promptly regarding readiness of
items for service.
 Relays information about special requests, dietary
or cultural requirements accurately to kitchen
where appropriate.
 Observes work technology according to the
establishment standard policy and procedure.

NOTE: * Critical Aspects of Competency