TASK SHEET 1.

4-5
Title: Construct Performance Test

Performance Objective: Given one competency of the qualification

assigned to you, you should be able to
construct a Performance Test following
prescribed format.
Supplies/Materials : TR and CBC

Equipment : PC, printer with ink

Steps/Procedure:

1. Choose a competency of your assigned qualification

and acquire the Information Sheet.
2. Based on your evidence plan, construct a Performance Test
for the competency making sure that evidences to be
gathered will be covered.
3. Prepare a Performance Criteria Checklist. (refer to the
criteria of your Job Sheets)
4. Use the Performance Criteria Checklist to check your work.
5. Present your work to your trainer.

Assessment Method:
Portfolio Assessment, Questioning

Date Developed: Document No.

CBLM (Food & Beverage
Services NCII) Issued by:
Date Revised :

Developed by: Page #

Preparing the Dining
Room/ Restaurant Area for Revision #
Service Bernie G. Domingcil
 The Performance Criteria Checklist 1.4-5

Trainee’s Name: Date:

CRITERIA YES NO
1. Does the general instruction contain the
following: Condition?
Performance?
Criterion?
2. Are specific instructions clear?

3. Is time allotted to finish the job indicated?

4. Are tools, equipments and materials listed?
5. Is there a Performance Criteria Checklist?

Comments/Suggestions:

Trainer: ________________________________________________ Date: __________

Date Developed: Document No.

CBLM (Food & Beverage
Services NCII) Issued by:
Date Revised :

Developed by: Page #

Preparing the Dining
Room/ Restaurant Area for Revision #
Service Bernie G. Domingcil
Performance Test

Specific Instruction for the Candidate

Qualification FOOD AND BEVERAGE SERVICE NCII

Unit of Competency Prepare the Dining Room/Restaurant

Area for Service

General Instruction:

In taking table reservation is placed through telephone. In fact, it is very

detailed to take a table reservation by telephone. You must be alert to take notes all
the important information regarding to the table reservation and with your client.

Specific Instruction:

In taking and process the table reservation must consider the following
information details such as:

1. Number and types of guest.

2. Name of guest or organization.
3. If there will be a private event or not.
4. Customers arrival time.
5. Special request and needs.
1. Ask the trainer to provide you with list of tools, equipment and materials
needed.
2. Arrange the materials provided into designated areas.
3. Know the important details for table reservation
4. Memorize the script on proper telephone conversation in table reservation.
5. Greet the guest “Good Morning, Good Afternoon or Good Evening.”
6. State your name and the name of the establishment.

Date Developed: Document No.

CBLM (Food & Beverage
Services NCII) Issued by:
Date Revised :

Developed by: Page #

Preparing the Dining
Room/ Restaurant Area for Revision #
Service Bernie G. Domingcil
 7. Call the guest by name and address by Sir/Ma’am.

8. Ask the guest for relevant information regarding in table reservation.

9. Repeat the information to the client for correction regarding in table
reservation.
10. Apply the protocols in table reservation
11. Thank the client after the table reservation conversation.
12. Reconfirming of the table reservation.
13. Call the client for the reconfirming of the reserved table.
14. Repeat the information to the client as reminder regards to the table
reserved .
15. Ask the guest for special request.
16. Thank the guest and remind the exact time and number of guest.
17. Remember the General Telephone Etiquette.

List of Materials/Equipment and Tools:

Telephone, PC, Pen and Paper, Table and Chair

Date Developed: Document No.

CBLM (Food & Beverage
Services NCII) Issued by:
Date Revised :

Developed by: Page #

Preparing the Dining
Room/ Restaurant Area for Revision #
Service Bernie G. Domingcil
 Performance Criteria Checklist

Trainee’s Name: Date:

CRITERIA YES NO

Did they…………….

1. Prepare a practical work area

2, Start the call politely and informatively

3. Speak clearly and pleasantly

4. The supplies and equipment for table reservation was

set-up

5. Establish and used person’s name early in the

conversation

6. The receptionist apply the general telephone etiquette

7. The receptionist get the details of reservation accurately

8. The receptionist reconfirm the details of reservation

systematically

Comments/Suggestions:

Trainer: ________________________________________________ Date: __________

Date Developed: Document No.

CBLM (Food & Beverage
Services NCII) Issued by:
Date Revised :

Developed by: Page #

Preparing the Dining
Room/ Restaurant Area for Revision #
Service Bernie G. Domingcil
 Date Developed: Document No.
CBLM (Food & Beverage
Services NCII) Issued by:
Date Revised :

Developed by: Page #

Preparing the Dining
Room/ Restaurant Area for Revision #
Service Bernie G. Domingcil