Scribd
Upload
70 views1 page

Candidate Practical

The document provides instructions for a practical assessment to manage food and beverage guest experience. It outlines tasks to welcome guests, serve a 3 course meal, collect and share guest information, and receive feedback. It also lists resources provided for the assessment.

Uploaded by

Its John
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
70 views1 page

Candidate Practical

The document provides instructions for a practical assessment to manage food and beverage guest experience. It outlines tasks to welcome guests, serve a 3 course meal, collect and share guest information, and receive feedback. It also lists resources provided for the assessment.

Uploaded by

Its John
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
You are on page 1/ 1

©TVET Curriculum Development, Assessment and Certification Council

TVET CURRICULUM DEVELOPMENT, ASSESSMENT AND CERTIFICATION


COUNCIL (TVET CDACC)

Qualification Code : HOS/CU/FB/BC/01/6/A


Qualification : Food and Beverage Sales and Service Management Level 6
Unit Code : HOS/CU/FB/CR01/6/A
Unit of Competency : Manage food and beverage guest experience.

PRACTICAL ASSESSMENT
INSTRUCTIONS TO CANDIDATE
1. In this practical assessment, you are required to perform the following tasks:
a) Welcome four guests in a restaurant and serve a three course meal
b) Collect, process and disseminate guest information to the other hotel departments
c) Receive the guest’s feedback on the meal experience and take the appropriate action
2. You will be allocated 6 hours to complete the practical task.
3. The assessor will record your performance at critical points using audio-visual means
4. The following resources will be provided to the trainee:
 A three course meal
 Square restaurant table
 Restaurant chairs
 Guest relations desk
 Table
 Computer
 Telephone
 Chairs
 Stationery
 Adequate glassware, crockery, cutlery

Page 1 of 1

You might also like