Task Sheet 1.4-6 (Questioning Tool)

Task Sheet 1.
4-6
Title: Construct a Questioning Tool
Performance Objective:
Given one an evidence plan of the competency assigned to you, you
should be able to construct a questioning tool following prescribed
format and requirements.
Supplies/Materials : TR and CBC, table of specifications
Equipment : PC, printer with ink
Steps/Procedure:
1. Review the evidence plan you prepared previously.
2. Classify the performance criteria by dimensions of competency:
a. Task skills
b. Task Management skills
c. Contingency Management Skills
d. Job/Role and Environment Management Skills
3. Prepare interview questions for these performance criteria
as classified.
4. Prepare questions for:
a. verification of OHS
b. verification of knowledge of laws, rules and
regulations related to the competency you are
evaluating.
5. Write the questions in the prescribed template.
6. Prepare the suggested answers to the questions.
7. Evaluate own output using performance checklist
8. Show your work to your trainer for further feedback
and recording.
Assessment Method:
Portfolio Assessment, Questioning
Performance Criteria Checklist 1.4-6
Criteria YES NO
1. Are all questions related to the competency being
assessed?
2. Are questions classified by dimensions of
competency?
3. Are questions constructed to verify particular
performance criteria of the competency?
4. Are questions stated in a level that trainees will
understand and clearly worded?
5. Do safety questions deal with the OHS for the
competency being assessed?
6. Are questions not leading?
7. Is there a suggested answer for each question?
Questioning Tool
Satisfactory
Questions to probe the candidate’s underpinning knowledge response
Extension/Reflection Questions Yes No
1. What is table reservation?
2. What are those relevant information in taking table

reservation?
Safety Questions
3. Why do we need to follow safety rules?
4. What are you going to do if you spill water or juice to guest

garments?
Contingency Questions
5. What would you do if service tray is not available?
6. What are you going to do if you forget the procedure and

sequence in taking table reservation?
Job Role/ Environment Questions?
7. Why do we have to consider first in and first out in storing

food?
8. Why do we have to practice the 5’s?
Rules and Regulations
9. When doing the taking table reservation always ask for relevant
information.
10. Call the client for the confirmation of the table reserved and
repeat the details for the reservation.
Date Developed: Document No.

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

Preparing the Dining
Room/ Restaurant Area for Revision #
Bernie G. Domingcil
Service
11. Ask the client for any special request.
12. Memorize the script on proper telephone conversation in table

reservation
13. Greet the guest “Good Morning, Good Afternoon or Good

Evening.”.
14. State your name and the name of the establishment.
15. Call the guest by name and address by Sir/Ma’am.
16. Say Thank to the client and afterwards bid goodbye as the
closing of the conversation.
17. In taking table reservation remember the general telephone

V
etiquette
The candidate’s underpinning Satisfactory Not Satisfactory

knowledge was: V
Feedback to candidate:
General Comments (Strength/ Improvement Needs)
Candidate signature: Date:
Assessor signature: Date:

Date Revised :

Bernie G. Domingcil
Service
Expected Answer for Questioning Tool
Satisfactory
Questions to probe the candidate’s underpinning knowledge response
Extension/Reflection Questions Yes No
1. Table reservation is an arrangement made in advance to have a

table available at a restaurant.
2. Relevant information for table reservation such as:

 Name and Contact number of the guest
 Number of guest
 Date and Time of Arrival
 Other special request
Safety Questions
3. To avoid accident in the work area.
4. Apologize and explain politely. Come up an alternative solution.
Contingency Questions
5. Perform a hand tray
6. Review your CBLM
Job Role/ Environment Questions?
7. To avoid waste foods and loss of sale
8. For a clean and organized work area
Rules and Regulations
9. The receptionist must be active and polite in asking the

relevant information needed.
10. In this confirmation the client remember the date and time of
Date Revised :

Bernie G. Domingcil
Service
the reservation.
11. So that the wait staff knows the materials needed before the
guest arrive to the restaurant.
12. The receptionist knows the step by step sequence in accepting

the table reservation.
13. Must be polite and courteous to our guest most all the time.
14. One of the good branding of your restaurant.
15. One of the protocols in food and beverage services.
16. Say Thank to the client and afterwards bid goodbye as the
closing of the conversation is one of the must courteous
manner of an FBS staff must possess.
17. The general telephone etiquette is very important in an FBS

V
staff must have always.
The candidate’s underpinning Satisfactory Not Satisfactory

knowledge was: V

Date Revised :

Bernie G. Domingcil
Service

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Task Sheet 1.

Supplies/Materials : TR and CBC, table of specifications

Equipment : PC, printer with ink

1. What is table reservation?

2. What are those relevant information in taking table

3. Why do we need to follow safety rules?

4. What are you going to do if you spill water or juice to guest

5. What would you do if service tray is not available?

6. What are you going to do if you forget the procedure and

Job Role/ Environment Questions?

7. Why do we have to consider first in and first out in storing

8. Why do we have to practice the 5’s?

Rules and Regulations

Date Developed: Document No.

Developed by: Page #

12. Memorize the script on proper telephone conversation in table

13. Greet the guest “Good Morning, Good Afternoon or Good

14. State your name and the name of the establishment.

15. Call the guest by name and address by Sir/Ma’am.

17. In taking table reservation remember the general telephone

The candidate’s underpinning Satisfactory Not Satisfactory

General Comments (Strength/ Improvement Needs)

Candidate signature: Date:

Assessor signature: Date:

Date Developed: Document No.

Developed by: Page #

1. Table reservation is an arrangement made in advance to have a

2. Relevant information for table reservation such as:

3. To avoid accident in the work area.

4. Apologize and explain politely. Come up an alternative solution.

5. Perform a hand tray

6. Review your CBLM

Job Role/ Environment Questions?

7. To avoid waste foods and loss of sale

8. For a clean and organized work area

Rules and Regulations

9. The receptionist must be active and polite in asking the

Developed by: Page #

12. The receptionist knows the step by step sequence in accepting

14. One of the good branding of your restaurant.

15. One of the protocols in food and beverage services.

17. The general telephone etiquette is very important in an FBS

The candidate’s underpinning Satisfactory Not Satisfactory

Date Developed: Document No.

Developed by: Page #

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