Blueprint-Hospitality Management-Food and Beverage- 3079 ... - nocti

Written AssessmentHospitality Management-Food and BeverageNOCTI written assessments consist of questions to measure an individual’s factualtheoretical knowledge.Administration Time: 3 hoursNumber of Questions: 161Number of Sessions: This assessment may be administered in one, two, or three sessions.Areas CoveredIntroduction to theHospitality Industry13%Guest Relations and Concierge9%Marketing and Sales14%Safety and SecurityOpening and SettlingFinancial TransactionsTravel and TourismLegal and Ethical ResponsibilitiesRestaurant ManagementFood and Beverage Service7%10%7%5%8% 27%8%NOCTI Job Ready AssessmentPage 3 of 11

Hospitality Management-Food and BeverageSpecific Competencies and Skills (continued)Opening and Settling Financial Transactions• Describe and process financial transactions• Describe night audit procedures• Operate POS (point of sale) system and/or cash registerTravel and Tourism• Demonstrate knowledge of travel/tourism-related geography• Accommodate different needs of travelers• Demonstrate the use of technology in the travel industryLegal and Ethical Responsibilities• Describe rights of management, staff, and guests• Describe hospitality industry related legal responsibilities and issues, includingADARestaurant Management• Plan, prepare, and cost menus• Purchase food and beverage items• Describe techniques for food preparation• Select, identify, and describe the correct restaurant equipment for variousapplications• Explain procedures for health, safety, and sanitation• Identify the basic elements of restaurant layout and design• Calculate payroll and employee schedules• Identify leadership qualities to improve the quality of work and the workenvironment• Work effectively in a team environment to improve the quality of work and thework environment(Continued on the following page)NOCTI Job Ready AssessmentPage 5 of 11

Hospitality Management-Food and BeverageSpecific Competencies and Skills (continued)Food and Beverage Service• Describe different types of service• Describe the positions and responsibilities of restaurant employees• Describe room service procedures• Describe types of restaurants (themed, casual, fast food, etc.)NOCTI Job Ready AssessmentPage 6 of 11

Hospitality Management-Food and BeverageMarket segments focus onA. sets of needs and expectations of the customerB. regional units of productC. the product and match it to a seasonD. the condition of the marketUpgrading is an example ofA. benefitsB. high pressure salesC. suggestive sellingD. teamworkSample QuestionsWhich guest would most likely use a TDD/TTY?A. business travelerB. hearing impaired guestC. leisure travelerD. vision impaired guestCleaned and sanitized coffee cups are storedA. stacked one inside the otherB. inverted on a clean surfaceC. side up for easy accessD. pre-set on tablesOne type of commercial eating and drinking establishment is aA. local restaurantB. high school cafeteriaC. nursing homeD. military mess hall(Continued on the following page)NOCTI Job Ready AssessmentPage 7 of 11

Sample Questions (continued)Good customer relations should includeA. controlling one's temper and remaining calm in a heated situationB. attempting to redirect the customer's attention to another topicC. never admitting that there might be a mistakeD. telling the customer the day-to-day problems encountered at workIf a bomb threat occurs, management shouldA. inform the search team leader of any suspicious-looking objectsB. use radios to inform the manager when a hallway has been evacuatedC. use a walkie-talkie to tell supervisors when a bomb search is completedD. report to emergency services and follow their directionsWhen controlling food service costs, portion control isA. only important for high-cost entree itemsB. calculated only if food costs go upC. unimportant because guests want varied portion sizesD. essential to operating an effective food-service operationHospitality Management-Food and BeverageAn entire meal of several courses offered at a fixed price is known asA. table d'hoteB. à la carteC. carte blanchD. American PlanAn example of a typical business meeting set up for 12 people is _____ style.A. theatreB. classroomC. boardroomD. banquetNOCTI Job Ready AssessmentPage 8 of 11

Performance AssessmentHospitality Management-Food and BeverageNOCTI performance assessments allow individuals to demonstrate their acquired skills bycompleting actual jobs using the tools, materials, machines, and equipment related tothe technical area.6%Administration Time: 3 hours and 40 minutes19%Number of Jobs: 717%Areas Covered:8%14% Demonstrate Napkin FoldingParticipants will follow diagrams provided to create afan fold, tent fold, and bishop’s head fold.6% Identify EquipmentParticipants will correctly identify equipment.25%25%14% Perform Table-Side ServiceParticipants will maintain sanitation techniques, prepare salad and dressing, presentservice, present plate, and clear the material and return preparation items to the cart.21% Prepare Chicken Cordon BleuParticipants will be organized, maintain safe knife skills, correctly use tools andequipment, prepare the chicken, follow safety and sanitation procedures, create afinished product with correct appearance and taste.(Continued on the following page)NOCTI Job Ready AssessmentPage 9 of 11

Areas Covered (continued):Hospitality Management-Food and Beverage22% Serve GuestsParticipants will demonstrate table set up, obtain and set cover items, greet and seatguests, take beverage orders, take orders from guests, serve and clear guest meals, andpresent the guest check.7% Pricing Menu ItemsParticipants will calculate individual item costs, total recipe cost, and cost per serving.16% Complete a Banquet Event Order SheetParticipants will complete order with contact information, room set-up and audio-visual,menu items, and financial calculations.NOCTI Job Ready Assessment Page 10 of 11

Hospitality Management-Food and BeverageSample JobPerform Table-Side ServiceMaximum Time: 30 minutesParticipant Activity: The participant will follow the recipe provided to prepare a Caesarsalad, providing table-side service, verbally describing techniques and ingredients whilepreparing the salad, plate and serve two portions, return serving cart and materials to thekitchen area, and observe safe and sanitation in all activities.NOCTI Job Ready AssessmentPage 11 of 11