TASK SHEET 3.

1-1

Title: Interpret door knob

Given the appropriate tools and materials,
Performance
demonstrate to the head how to interpret
Objective:
different door knob menu.
Equipment : Door knob menus, Tables and Chairs
Steps/Procedure:
1. Gather door knob menu.
2. Check the door knob menu individually.
3. Interpret the door knob menu.

Assessment Method:

Performance Criteria Checklist

Performance Criteria Checklist for

Task Sheet 3.1-1

Trainee’s Name__________________________ Date ________________

Criteria YES NO

1. Are the door knob menu checked promptly and

properly?

2. Are the door knob menu interpreted accurately?

3. Are the list of orders out of the items clearly created

from the door knob menu
 SELF-CHECK 3.1-4

Rating sheet for Written/Oral Questioning

QUESTIONS: Satisfactory

Response
YES NO
The candidate should answer the following questions:
1. What are the procedures for taking a room

service order?
2. What is room service?
3. Why should room service staff use guest’s

name when speaking to them?

The candidate underpinning knowledge was:

Satisfactory Not Satisfactory

Feedback to candidate:

Candidate’s Name: Date:

Instructor’s Name: Date:

Performance Criteria Checklist for

Task Sheet 3.1-2

Trainee’s Name__________________________ Date ________________

Criteria YES NO
1. Is the phone answered promptly?

2. Is talking to the guest properly was observed?

3. Are the information gathered accurately?

4. Are the standard operating procedures in talking to a

guest while taking orders through phone applied?

5. Does speaking clearly and straight to the point was

performed?

6. Does suggestive selling suited to the needs of the

guest performed?

TASK SHEET 3.2-1

Title: Set up trays and trolleys

Given the order slip and plated food and glassed
Performance
beverages, check orders before leaving the
Objective:
kitchen
 Service wares
Supplies :  Plated foods
 Glassed Drinks
Steps/Procedure:
1. Hold the order slip.
2. Check the orders if they are complete.
3. Check the presentation and garnishes of the orders.

Assessment Method:

Performance Criteria Checklist

 Performance Criteria Checklist for
Task Sheet 3.2-1

Trainee’s Name__________________________ Date ________________

Criteria YES NO

1. Are the orders collected promptly?

2. Are the orders check based on the order slip keenly?

3. Are the presentation of the food check based on the

standards properly?

4. Are the service wares handled properly?

5. Performs Does the 5s performed?

6. Are the service wares checked for completeness

TASK SHEET 3.3-1

Title: Delivery of Room Service Orders

Given the food ordered, perform delivery of
Performance
room service orders and knock at the guest
Objective:
room properly.
 Room service trolley
 Service Trays
 Room service folding tables
 Tray trolleys
 Bill folder
Supplies :
 Bread basket
 Plate cover
 Plates
 Silverwares
 Glassware
Steps/Procedure:
1. Knock at the door.
2. Recognize yourself.
3. Greet the guest
4. Ask where the food to be set up
5. Check guest account
6. Present account
7. Present charge account to guest for signing

Assessment Method:

Performance Criteria Checklist

 Performance Criteria Checklist for
Task Sheet 3.3-1

Trainee’s Name__________________________ Date ________________

Criteria YES NO

1. Does knocking at guest’s room courteously was

observed?

2. Does the guest was asked permission to enter to the

room?

3. Does recognizes oneself clearly stated?

4. Does the guest greeted upon entry of the room in

accordance to establishment’ standards?

5. Does the guest consulted as to where the tray is laid

or where to position trolley inside the room?

6. Does the guest account checked accurately?

7. Are the accounts in accordance to establishments’

guidelines presented?

8. Are the charge accounts to guest for signing based on

establishments’ procedures was presented?