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SELF-ASSESSMENT GUIDEQualificationFOOD AND BEVERAGE SERVICES NC IIIUnits of CompetencyCovered:PROVIDE SPECIALIST ADVICE ON FOODInstruction: Read each of the questions in the left-hand column of the chart. Place a check in the appropriate box opposite each question to indicate your answer.Can I? YES NO• Offer assistance to customers in making foodselection*• Offer option and possible variations to customers *• Discuss with customers methods of cooking anddifferent culinary styles• Provide accurate information and advise to customerswith special dietary or cultural needs*• Plan content of menus• Plan menus taking into account various dietary andcultural requirements of customers• Consider customer feedback and preferences in themenu development process• Develop menus to ensure required profit margin isobtained for the enterprise• Develop menus to ensure that format and design areclear, accurate and appropriate to enterprise needs.• Consider particular target groups when developingmenus• Conduct formal and informal research to accesscurrent accurate and relevant information about food*• Identify trends in customer needs based on directcontact and workplace experience Identify general trends in the food marketI agree to undertake assessment in the knowledge that information gathered will only beused for professional development purposes and can only be accessed by concernedassessment personnel and my manager/supervisor.Candidate’s Signature:Date:TRSFBS307-0609 1Food and Beverage Services NC III

SELF-ASSESSMENT GUIDEQualificationUnits of Competency Covered:FOOD AND BEVERAGE SERVICES NC IIIPREPARE AND SERVE ESPRESSO COFFEEInstruction: Read each of the questions in the left-hand column of the chart. Place a check in the appropriate box opposite each question to indicate your answerCan I? YES NO• Organize coffee workstation in accordance with safetyand hygiene practices to enable efficient workflow andeasy access to equipment and supplies• Develop routines for preparation and work inaccordance with enterprise requirements• Complete mise-en-place and preparation for coffeeservice• Store coffee and commodities in appropriate air tightcontainers to maintain quality and freshness.• Take coffee orders accurately• Determine coffee preferences and requirements ofcustomers and offers coffee styles and accompaniments.• Select correct coffee beans Consider environmental changes and equipmentvariations affecting dosage and adjust coffee grind anddose accordingly.*• Follow health and sanitation requirements throughoutcleaning and maintenance procedures• Clean machine parts thoroughly and safely according tomanufacturer’s specifications, using appropriate cleaningmethods and recommended cleaning products andmaterials• Monitor the operation and efficiency of the espressomachine during usage and take appropriate action whererequired. Check machine parts on a regular basis.I agree to undertake assessment in the knowledge that information gathered will only beused for professional development purposes and can only be accessed by concernedassessment personnel and my manager/supervisor.Candidate’s Signature:Date:TRSFBS307-0609 2Food and Beverage Services NC III

SELF-ASSESSMENT GUIDEQualificationFOOD AND BEVERAGE SERVICES NC IIIUnit of CompetencyCoveredPROVIDE SPECIALIST ADVICE ON WINE (FINE DINING)Instruction: Read each of the question in the left-hand column of the chart. Place a check in the appropriate box opposite each question to indicate your answer.Can I? YES NO Offer assistance to customers making wine selections andaccurate information about different wine options is provided Discuss wine types, styles, regions, viticulture and productionmethods with customers* Assist customers in selecting wine according to tasteand price preferences Offer advice on wines that complement or enhance the menuor food choices Offer wines for special occasions and particular seasons. Evaluate wines using accepted sensory evaluationtechniques. Use information from the evaluation of wine to assistcustomers with wine selections. Ensure optimum storage and cellar conditions and store winescorrectly according to type and style Serve wine appropriately and at the correct temperatureaccording to type of wine and customer preference. Conduct research informally and formally to access current,accurate and relevant information about wines.* Identify trends in customer tastes based on direct contact andworkplace experience. Provide assistance in the design, content and pricing of thewine list as required.I agree to undertake assessment in the knowledge that information gathered will only beused for professional development purposes and can only be accessed by concernedassessment personnel and my manager/supervisor.Candidate’s Signature:Date:TRSFBS307-0609 3Food and Beverage Services NC III

SELF-ASSESSMENT GUIDEQualificationUnit of CompetencyCoveredFOOD AND BEVERAGE SERVICES NC IIIPLAN AND MONITOR ESPRESSO COFFEE SERVICE(COFFEE SHOP)Instruction: Read each of the question in the left-hand column of the chart. Place a check in the appropriate box opposite each question to indicate your answer.Can I? YES NO• Develop and select coffee menus taking into considerationprofit requirements and target markets.• Select suppliers and/or roasters and purchases madeaccording to enterprise requirements, budget and quality.• Liaise with suppliers/roasters to ensure coffee meetsrequirements• Develop and update information on coffee.• Respond to customer questions related to coffee and espressocoffee service accurately.Provide accurate information to colleagues and staff on coffeeand coffee service.*• Evaluate coffee beans to ensure freshness and appropriate oilcontent.• Monitor the grinding of coffee to ensure correct size accordingto blend and/or roast style required.• Evaluate espresso quality through visual and other sensoryevaluation methods.• Monitor coffee extraction and service according to enterprisepractice, ensuring quality and consistency.*• Diagnose faults and problem on quality.• Seek feedback on coffee quality from customers and staff.• Store coffee appropriately in suitable containers and conditions• Present coffee correctly with suitable accompaniments*• Assess quality and temperature of milk served.TRSFBS307-0609 4Food and Beverage Services NC III

• Monitor espresso machine and other equipment for efficiencyand reliability of operation.• Monitor temperature and pressure.• Ensure cleaning and maintenance practices are in place.• Identify needs for new equipment and/or parts and evaluateoptions.• Follow safe practices and procedures in using machines andequipment.• Schedule service calls and replacement of worn parts atappropriate times.I agree to undertake assessment in the knowledge that information gathered will only beused for professional development purposes and can only be accessed by concernedassessment personnel and my manager/supervisor.Candidate’s Signature:Date:TRSFBS307-0609 5Food and Beverage Services NC III