Food & Beverage Professional

Self-Assessment Questionnaire

Name: Hotel:

Programme Start Date: Date of completion:

Please self-assess your knowledge, confidence, and skill level in Food & Beverage by
answering the following questions. Tick the answer you feel most appropriately reflects your
level of confidence and knowledge. Be honest so you can measure the improvement!

  
Your current level of confidence and knowledge 1 2 3 4 5 6

1) Your understanding of the difference between "service" and

"hospitality” and how to deliver both effectively.

2) Your understanding of your organisations, mission, vision,

and values, and how they relate to your role.

3) Your confidence in anticipating and meeting guest

expectations effectively.

4) Your confidence in listening skills when interacting with

guests and colleagues.

5) Your confidence in preparing yourself and your workstation

prior to service.

6) Your ability to communication, including body language and

verbal communication.

7) Your ability to be an effective team player and support and

enable your colleagues.

8) Your knowledge and understanding of different types of

wine.

9) Your knowledge and understanding about food, including

various cuisines.

10) Your knowledge and understanding about coffee, including

coffee preparation techniques.

© Merlin Consultancy
 11) Your knowledge and understanding about spirits and
cocktails, including bartending techniques.

12) Your confidence in using creative language to engage guests.

13) Your confidence is making recommendations to guests.

14) Your understanding of how to plan and prioritise tasks in a

fast-paced service environment.

15) Your confidence handling guest complaints and service

recovery.

16) Your understanding essential hospitality laws and

regulations.

17) How you contribute to effective cost management and profit

protection.

18) Your understanding of how to effectively train colleagues

and team members.

19) Your confidence in delivering feedback to colleagues.

20) Your awareness of current trends in the hospitality industry.

TOTALS:

Grand total as a % of 120:

© Merlin Consultancy