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F. Questioning Tool With Model Answer

The document provides an evaluation of a candidate's skills in providing food and beverage services. It includes a demonstration checklist, oral questioning, and a written assessment. The candidate was able to greet customers, seat them according to reservations, offer pre-meal services, and present menus. During oral questioning, the candidate satisfactorily answered questions about greeting customers, checking reservations, and accommodating special requests. The written assessment covered welcoming and seating steps, personnel roles, and sample greeting scripts. The candidate demonstrated knowledge of proper guest services.

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Jong Bariquit
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1K views9 pages

F. Questioning Tool With Model Answer

The document provides an evaluation of a candidate's skills in providing food and beverage services. It includes a demonstration checklist, oral questioning, and a written assessment. The candidate was able to greet customers, seat them according to reservations, offer pre-meal services, and present menus. During oral questioning, the candidate satisfactorily answered questions about greeting customers, checking reservations, and accommodating special requests. The written assessment covered welcoming and seating steps, personnel roles, and sample greeting scripts. The candidate demonstrated knowledge of proper guest services.

Uploaded by

Jong Bariquit
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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DEMONSTRATION WITH ORAL QUESTIONING

Candidate’s Name: Erick T. Baloran


Trainer’s Name: Geraldine Villarojo Dumlao
Unit of Competency: Provide Food and Beverage Services
Qualification: Food and Beverage Services NC II
Date of Evaluation:
Time of Evaluation:
Instruction for Demonstration: The equipment and supplies needed by the
candidate are provided. The candidate must be able to welcome and seat
guests.
Check (/) to show if
Demonstration Checklist evidence is
demonstrated
During the demonstration of skills, did the YES NO N/A
candidate…
1. welcome costumers in accordance with the
establishment’s customer service standards

2. check the details of reservations based on established


service industry standard policy details
3. escort customers and seat them according to table
allocation
4. offer appropriate available pre – meal services

5. present menus and drink lists to costumers

6. provide information to costumers in clear explanations and


descriptions
ORAL QUESTIONING/INTERVIEW

Questions: Satisfactory Response


The candidate should answer the following YES NO
questions:
1. How will you greet and welcome costumer?
Answer: In welcoming costumer, acknowledge his
presence as soon as he enters the restaurant. Greet
him by his name if you know him. Lead him to the
table by walking ahead of him but not too far so that
he may not sit some empty spot you haven’t
prepared for him; then assist him to sit down.
2. Why do you need to ask costumers if they had
reservation?
Answer: Checking costumers’ reservation is
important so that you can lead them to their
reserved table and location; and if they have not
reserved, asking them how many are they will help
you check with the restaurant’s table layout that can
accommodate them.
3. If the receptionist is busy, name the
personnel who can escort the guests.
Answer: If the receptionist is busy, the manager,
headwaiter or captain can escort the guests.
4. Whenever the guest requests for specific location
even without having reservation, will you
accommodate him?
Answer: It is our goal to serve the guests in their
every need. If the guest requests for a specific
location even without having a reservation, check
first the availability of the location so as to
accommodate the guest request. If it is no longer
available, suggest another location that suits to the
costumer’s preference.

The candidate’s underpinning knowledge was:

Satisfactory Not satisfactory

Feedback to candidate:

Candidate’s Name: ERICK T. BALORAN Date:

Instructor’s Name: GERALDINE V. DUMLAO Date:


WRITTEN ASSESSMENT

Questions: Satisfactory Response


The candidate should answer the following YES NO
questions:
1. List down the steps of proper welcoming and
seating of guests
2. Write down the personnel involved in welcoming
guests.
3. Write the appropriate conversing line in
welcoming and seating the guests

The candidate’s underpinning knowledge was:

Satisfactory Not satisfactory

Feedback to candidate:

Candidate’s Name: ERICK T. BALORAN Date:


Instructor’s Name: GERALDINE V. DUMLAO Date:
WRITTEN ASSESSMENT

I. A. What are the steps in proper welcoming and seating of guests?

___________________________, ___________________________, ___________________________,

___________________________, ___________________________, _________________________

B. Personnel Involved in Welcoming and Greeting Guests

__________________, ____________________, _______________________

C. Write the appropriate line in Welcoming and Seating the Guests

Line in:

1. Welcoming a costumer as he enters the restaurant:

2. Asking guests if they have reservation:

_______________________________________________________________________

3. Leading the guests to the table:

___________________________________________________________________________

4. Offering pre – meal services:

___________________________________________________________________________

5. Presenting the menu and drinks list to the guests

___________________________________________________________________________

6. Providing information to customers

_________________________________________________________________________
II. Multiple Choice (Welcoming and Seating of Guests)
1. What is the first thing to do when you see a guest coming in?
a. Greet the customer warmly and politely as he reaches through his
chosen table.
b. Ask directly the customer for his/her orders.
c. Ask the costumer’s name so you can greet him by his first name.
d. Open the door and greet him by his name if you know him.

2. What is the proper lapping of guest?


a. Hold the napkin in one corner and place it across the customer’s lap.
b. Get the napkin from the table and give it to the guest.
c. Instruct the guest how to unfold the napkin.
d. Unfold the napkin and refold it infront of the customer.

3. Who can you greet and escort costumer if the receptionist is busy?
a. The chef
b. Anyone working at the restaurant
c. The manager
d. The other costumer

4. From which side of the guest will you present the menu and drinks
list?
a. Always present from the right hand side.
b. Always present from the left hand side
c. Anywhere you find it comfortable.
d. Directly infront of the costumer.

5. “Good morning sir! Welcome to Andine’s Restaurant!!” is a sample


script for…?
a. Billing the guest
b. Taking the guest’s orders
c. Receiving the guest’s call
d. Welcoming the guest
ANSWER KEY FOR WRITTEN ASSESSMENT

I.

A. Steps in welcoming and seating guests:


- Greeting the guest as he enters the restaurant
- Checking details of reservation
- Escorting the costumer to the table
- Offering appropriate available pre-meal services
- Presenting menus and drinks list to costumer
- Providing information in clear explanations and descriptions

B. Personnel involved in welcoming and seating the guests:


- Receptionist
- Manager
- Headwaiter

C. Appropriate line in welcoming and seating the guests:

Line in:

1. Welcoming a costumer as he enters the restaurant:


“Good Morning Miss Villarojo! Welcome to our restaurant!”

2. Asking guests if they have reservation :

“Sir, have you reserved a table? Under what name and for how many
guests?”

3. Leading the guests to the table:

“This way, please.”


4. Offering pre – meal services:

“We have a cocktail special tonight – a martini made with fresh


raspberries. It’s perfect before having your Creamy Artichoke Pasta and it
is really refreshing!”

5. Presenting the menu and drinks list to the guest:

“ Sir, here’s the menu and drinks list. We have grilled lamb shoulder and
pineapple with Thai Style.”

6. Providing information to the customer:

“ The oysters are straight from the market this morning.”

II. Multiple Choice:

1. D
2. A
3. C
4. A
5. D
Table of Specifications
Objectives/ Total
# of
Content Knowledge Comprehension Application
items Items
Area/Topics

INTRODUCTION
WELCOMING 50%
3 2 5 10
THE GUESTS

STEPS IN
PROPER
SEATING OF
2 2 6 10
GUESTS
50%

TOTAL 20 100%

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