FORM 4.
1 SELF-ASSESSMENT CHECKLIST
Instruction:
This Self-Check Instrument will give trainer data or information which
is essential in planning training sessions for Food and Beverages NC II.
Please check the appropriate box of your answer.
CAN I?... YES NO
BASIC COMPETENCIES
1.PARTICIPATE IN WORKPLACE COMMUNICATION
1.1 Obtain and convey workplace information
1.2 Speak English at a basic operational level
1.3 Participate in workplace meetings and discussions
1.4 Complete relevant work related document
2.WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope
2.2 Identify own role and responsibility within team
2.3 Work as a team
2.4 Work effectively with colleagues
2.5 Work in socially diverse environment
3.PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objective with organizational goals
3.2 Set the meet work priorities
3.3 Maintain professional growth and development
4.PRACTIVE OCCUPATIONAL HEALTH AND SAFETY
4.1 Identify hazards and risks
4.2 Evaluate hazards and risks
4.3 Control hazards and risks
4.4 Maintain OHS awareness
4.5 Perform basic first-aid procedures
COMMON COMPETENCIES
1.DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
1.1 Seek information on the industry
1.2 Update industry knowledge
1.3 Develop and update local knowledge
1.4 Promote products and services to customers
2.OBSERVE WORKPLACE HYGIENE PROCEDURES
2.1 Follow hygiene procedures
2.2 Identify and prevent hygiene risks
3.PERFORM COMPUTER OPERATIONS
3.1 Plan and prepare for task to be undertaken
3.2 Input data into computer
3.3 Access information using computer
3.4 Produce/output data using computer system
3.5 Maintain computer equipment and systems
4.PERFORM WORKPLACE AND SAFETY PRACTICES
4.1 Follow workplace procedures for health, safety and
security practices
4.2 Perform child protection duties relevant to the tourism
industry
4.3 Observe and monitor the people
4.4 Deal with emergency situations
4.5 Maintain safe personal presentation standards
4.6 Maintain a safe and secure workplace
5. PROVIDE EFFECTIVE CUSTOMER SERVICE
5.1 Greet customer
5.2 Identify needs of customer
5.3 Deliver service to customer
5.4 Handle queries through use of common business tools
and technology
5.5 Handle complains/conflict situations, evaluation and
recommendations
CORE COMPETENCIES
1.PREPARE THE DINING ROOM /RESTAURANT AREA
FOR SERVICE
1 1.1 Take table reservations
1.2 Prepare service stations and equipment
1 1.3 Set up the tables in the dining area
1.4 Set the mood/ambiance of the dining area
2.WELCOME GUESTS AND TAKE FOOD AND BEVERAGES
ORDERS
2 2.1 Welcome and greet guests
2.2 Seat the guests
2.3 Take the food and beverages orders
2.4 Liaise between kitchen and service areas
3. PROMOTE FOOD AND BEVERAGE PRODUCTS
3.1 Know the product
3.2 Undertake Suggestive selling
3.3 Carry out Upselling strategies
4.PROVIDE FOOD AND BEVERAGE SERVICES TO
GUESTS
4.1Serve food orders
4.2 Assist the diners
4.3 Perform banquet or catering food service
4.4 Serve Beverage Orders
4.5 Process payments and receipts
4.6 Conclude food service and close down dining area
4.7 Manage intoxicated persons
5. PROVIDE ROOM SERVICE
5.1 Take and process room service orders
5.2 Set up trays and trolleys
5.3 Present and serve food and beverage orders to guests
5.4 Present room service account
5.5 Clear away room service equipment
6. RECEIVE AND HANDLE GUEST CONCERNS
6.1 Listen to the complaint
6.2 Apologize to the guest
6.3 Take proper action on the complaint
6.4 Record complaint
Trainee’s ___________________________ Date: _______________
Signature:
Trainer’s ___________________________ Date: _______________
Signature:
