Form 10 Table of Specification
Form 10 Table of Specification
Form 10 Table of Specification
Objectives/Content # of % of
Knowledge Comprehension Application
area/Topics items test
Checking working
condition of equipment
16.6
in accordance with 2 2 4 8
%
manufacturer’s manual
and instructions
Checking condition of
utensils and glassware 2 2 5 9 16.7%
for dirt and damages
Accomplishing “Closing
up” procedures of
glassware and other 2 2 4 8 16.7%
equipment based on
enterprise standards
Maintaining adherence
to customer service in
accordance with industry 8 5 12 25 50%
and/or enterprise
standards
TOTAL 14 11 25 50 100%
Objectives/Content # of % of
Knowledge Comprehension Application
area/Topics items test
Identifying basic parts of
the bar according to
1 1 2 4 6%
service operation
requirements
Checking bar products
and materials and
restocked in accordance
1 1 2 4 6%
with industry and/or
enterprise policy and
procedures
Preparing suitable kinds
of decorations, coasters,
edible and non-edible
1 1 2 4 6%
garnishes in accordance
with industry and/or
enterprise requirements
Preparing appropriate ice
supplies in accordance
with enterprise volume 1 1 2 4 6%
requirement for a days’
operation
Checking necessary bar
tools, equipment and
1 1 2 4 6%
utensils and ready for
service operation
Checking product and
brand preferences with 1 0 1 2 2.75%
the customer courteously
Politely recommending
selection of drinks to
customer in accordance 1 0 1 2 2.75%
with enterprise policy
and procedures
Identifying specific
1 0 1 2 2.75%
customer preferences in
Objectives/Content # of % of
Knowledge Comprehension Application
area/Topics items test
Determining
classification of alcoholic
beverages
1 1 2 4 6%
according to ingredients
used, process and
characteristics
Identifying non-alcoholic
beverages and mixers
used as modifiers in
1 1 2 4 6%
accordance with the
flavoring ingredients and
process forms
Identifying different types
of bar tools and
equipment and used in
1 1 2 4 6%
accordance with
manufacturer’s manual
and instruction
Identifying different types
of glasses and handled
in accordance with 1 1 2 4 6%
enterprise standard and
sanitary practices
Mixing cocktail recipes
using appropriate
method and establishing
international standard 1 1 2 4 6%
within the required time
frame and customer
reference
Utilizing appropriate
product substitutes for
out of stock liquor
1 1 2 4 6%
ingredients based on
appropriate product
standard
PKM Date Developed:
Document No.
December, 2022
Page
BARTENDING NCII
Developed by:
PLANNING TRAINING SESSION
Ms. Ana Loraine B. Laurel and Issued by: