COURSE TITLE FOOD AND BEVERAGE SERVICES

NOMINAL DURATION OF THE

PROGRAM
356 hrs
QUALIFICATION LEVEL NC II
COURSE DESCRIPTION
This course is designed to enhance the
knowledge, skills and attitude in FOOD AND
BEVERAGE SERVICES NC II in accordance with
industry standards. It covers core competencies on
cleaning bar areas, operating a bar, preparing and
miing o! cocktails, providing link between kitchen
and service areas, providing room service,
providing !ood and beverage service, developing
and updating o! !ood and beverage knowledge and
providing wine services. It covers the basic,
common and core competencies.
COURSE OUTCOMES
"t the end o! the course, the students should be
able to#
$. %articipate in workplace communication&
'. (ork in a team environment&
3. %ractice career pro!essionalism&
). %ractice occupational health and sa!ety
procedures&
5. *evelop and update industry knowledge&
6. +bserve workplace hygiene procedures&
,. %er!orm computer operations&
-. %er!orm workplace and sa!ety practices&
.. %rovide e!!ective customer service&
$/. %rovide 0ink 1etween 2itchen and 3ervice
"rea
$$. %rovide 4ood and 1everage 3ervice
$'. %rovide 5oom 3ervice
$3. *evelop and 6pdate 4ood and 1everage
2nowledge
ENTRY REQUIREMENTS
can communicate basic 7nglish both oral
and written
at least high school graduate
physically and mentally !it
with good moral character
can per!orm basic mathematical computation
with pleasing personality
COURSE STRUCTURE
1
Unit of Competenc Mo!"#e Tit#e Mo!"#e Content$
No% of
H&$
". 1"3IC
$. %articipate in
workplace
communication
$.$ %articipating in
workplace
communication
$.$.$ %arts o! speech
$.$.' 3entence construction
$.$.3 7!!ective communication
$.$.) Conduct interviews
$.$.5 3entence construction
$.$.6 Technical writing
$.$., 5ecording in!ormation
$.$.- 1asic mathematics
$.$.. Technical writing
$.$.$/ Types o! !orms
-
'. (ork in a team
environment
'.$ (orking with
others
'.$.$ Team role
'.$.' 5elationship and
responsibilities
'.$.3 5ole and responsibilities
within a team
'.$.) Team members role and
responsibilities
'.$.5 Communication process
'.$.6 Team structure
'.$., 8roup planning and
decision making
-
2
Unit of Competenc Mo!"#e Tit#e Mo!"#e Content$
No% of
H&$
3. %ractice career
pro!essionalism
3.$ %racticing career
pro!essionalism
3.$.$ Code o! conduct and code
o! ethics
3.$.' %ersonal hygiene
3.$.3 Interpersonal and
intrapersonal skills
3.$.) Communication skills
3.$.5 4undamental rights at work
3.$.6 Company procedures and
standards
3.$., (ork values and ethics
3.$.- Company policies
3.$.. Company operating
procedures and
standards
3.$.$/ 8ender and *evelopment
3.$.$$ %ersonal 9ygiene
3.$.$' Certi!ications and licenses
appreciation
3.$.$3 %articipate in training
programs
3.$.$) "wards: rewards
-
). %ractice
occupational health
and sa!ety
procedures
).$ %racticing
occupational health
and sa!ety procedures
).$.$ 9a;ards and risks
identi!ication and control
).$.' +rgani;ational sa!ety and
health protocol
).$.3 Threshold limit value
<T0=>
).$.) +93 indicators
).$.5 T0= table
).$.6 %hil +93 3tandards
).$., 7!!ects o! ha;ards in the
workplace
).$.- 7rgonomics
-
3
Unit of Competenc Mo!"#e Tit#e Mo!"#e Content$
No% of
H&$
).$.. 788 5egulations
).$/ 3a!ety 5egulations
Clean "ir "ct
7lectrical and
4ire 3a!ety
Code
(aste
management
*isaster
%reparedness
and
?anagement
).$.$$Contingency ?easures
and %rocedures
).$.$' +perational health and
sa!ety procedure,
practices and regulations
).$.$3 7mergency@related drills
and training
Common
$. *evelop and update
Industry 2nowledge
$.$ *eveloping and
updating Industry
2nowledge
The %hilippine Tourism
and hospitality industry
In!ormation media and
sources
Career enhancements and
trainings
Industry organi;ation
Industry linkage
Note# =eri!y and recheck
-
'. +bserve (orkplace
9ygiene %rocedures
'.$ +bserving
(orkplace
9ygiene
%rocedures
(orkplace hygiene
procedures
(aste handling
management
%roper Cleaning o!
workplace
3a!ety and hygiene
standards
9ygiene risks
4ood spoilage and
poisoning
4ood handling and
sanitation practices
%reventing hygiene risks
-
4
Unit of Competenc Mo!"#e Tit#e Mo!"#e Content$
No% of
H&$
3. %er!orm Computer
+perations
3.$. %er!orming
Computer
+perations
5eAuirements o! tasks in
the operation o! computer
9ardware and so!tware
operation
8uidelines and
procedures in computer
operation
Computer
program:application
*ata base packages
+93 guidelines
7nterprise procedures
%rinting procedures
3o!tware commands
processing
Note# Check and veri!y
-
). %er!orm (orkplace
and 3a!ety %ractices
).$ %er!orming
workplace and
3a!ety %ractices
9ealth, sa!ety and security
procedures
5eporting %rocedures
"necdotal report
7mergency situations
%rocedures !or dealing
with emergency situations
3a!ety and dress codes
-
5. %rovide 7!!ective
Customer 3ervice
5.$ %roviding
7!!ective
Customer 3ervice
Interactive communication
skills
=erbal and non@verbal
communication skills
Interpersonal skills
4amiliarity with company
!acilities, products and
services
Industry practices,
procedures and standards
%ublic relation
3elling:6pselling
techniAues
Telephone ethics,
%rocedures in using
telephone, !a machine
and internet
-
5
Unit of Competenc Mo!"#e Tit#e Mo!"#e Content$
No% of
H&$
Industry practices
Communication %rocedure
Communication
gap:barriers
Con!lict and Complaint
5esolutions
9ow to handle complain

CORE
$. %rovide 0ink
between 2itchen B
3ervice "reas
$.$ %roviding 0ink
between 2itchen
B 3ervice "reas
3ervice ware and service
area identi!ication
3a!ety in handling plates
and trays
4ood hygiene standard
policies and procedures
4ood handling and
transport
3a!ety reAuirements
Communication
?onitoring procedures
3ervice ware and service
area identi!ication
3a!ety in handling plates
and trays
4ood hygiene standard
policies and procedures
4ood handling and
transport
3a!ety reAuirements
Communication
?onitoring procedures
)/
'. %rovide 4ood and
1everage 3ervice
'.$ %roviding 4ood
and 1everage
3ervice
Table setting and dressing
+93 5eAuirement
Checking eAuipment
procedure
%rocedure in
preparing:cleaning
dining:restaurant area
(elcoming customer
procedure
$6/
6
2nowledge on menus and
drinks
7
Unit of Competenc Mo!"#e Tit#e Mo!"#e Content$
No% of
H&$
+rdering system
Communication
4ood and drinks service
procedure
Table clearing procedure
%rocessing accounts
1idding goodbye
procedure
Communication
Clearing, cleaning and
dismantling procedure
4urniture, tables and
eAuipment storing
procedure
3. %rovide 5oom
3ervice
3.$ %roviding 5oom
3ervice
%rocess in room service
standard
%rocedures in Taking
orders
TechniAues in selling
%rocedures in veri!ying
Telephone
courtesy:manners
3ervice eAuipment
occupational 9ealth and
3anitation <+93>
Trays and trolleys setting
4 and 1 collection
procedures
Correct order procedures
5oom courtesy procedure
4B1 delivering and
serving techniAues
%roper %ositioning o! trays
and trolleys
%rocessing the guests
accounts
Communication
3tandard procedures in
clearing !loors, returning
and dismantling
tray:trolley and re@stocking
o! 4 and 1 eAuipments.
./
8
Unit of Competenc Mo!"#e Tit#e Mo!"#e Content$
No% of
H&$
). *evelop B update
!ood B beverage
knowledge
).$ *eveloping B
update !ood B
beverage
knowledge
3ources o! in!ormation !or
!ood and beverage
knowledge like books,
maga;ines and tapes
%rocedure on order taking
and suggestive selling
Conduct interview on peak
period where !oods and
beverages are on demand
or commonly ordered
%rocedure on taking order
o! customer
%rocedure on cooking
!oods and techniAues in
matching !ood with
beverage
%rocedure in answering
customer Auestion
$/
Total 356
9
COMPETENCY ANALYSIS
This table re!lects the number o! modules developed in a particular unit o! competency
UNITS OF COMPETENCY NO% OF MODULE
DEVELOPED
TOTAL
BASIC
$. %articipate in (orkplace Communication $
'. (ork in Team 7nvironment $
3. %ractice Career %ro!essionalism $
). %ractice +ccupational 9ealth and sa!ety %rocedures $ )
COMMON
$. *eveloped and 6pdate Industry 2nowledge $
'. +bserve (orkplace 9ygiene %rocedures $
3. %er!orm Computer +perations $
). %er!orm (orkplace and 3a!ety %ractices $
5.%rovide 7!!ective Customer 3ervice $ 5
CORE
$. %rovide 0ink 1etween 2itchen and 3ervice "rea $
'. %rovide 4ood and 1everage 3ervice $
3. %rovide 5oom 3ervice $
). *eveloped and 6pdate 4ood and 1everage 2nowledge $ )
Tot'# ()
10
RESOURCES
TOOLS EQUIPMENT MATERIALS
*inner plates, $/C *ining chair
5/ cm D 5/ cm Table napkin
3how:base plates, $'C Tray stand <optional>
?odule
4ish plates, -C
(aiter station cabinet ?anuals
4ish plates, -C
Computer 9and outs
*essert plates, ,C
%rinter =93:C*:*=*
Cereal plates, 5C
Telephone
3ide plates or bread plates, 6C
4a ?achine
1ouillon cups and saucers, -@$'
o;.
Calculator
Teacups and saucers, 6 ':3 o;.
?ulti media
*emi@tasse, 3 $:3 o;.
Co!!ee pots, ' pint
Tea pots, ' pint
CUTLERIES
*inner knives
*inner !orks
3alad knives
3alad !orks
4ish knives
4ish !orks
3oup spoons
*essert spoons
*essert !orks
Teaspoons
*emi@tasse spoons
0ong spoons
TOOLS EQUIPMENT MATERIALS
Cocktail !orks
3ervice !orks
3ervice spoons
3auce ladles
3oup ladles
Cake servers
11
GLASS*ARE
5ed wine glasses
(hite wine glasses
(ater goblets
TABLES
3Auare tables good !or ) persons
CLOTH
5)CD5)
./CD./C
6)CD6)C
,'CD,'C
3ide towels
OTHER ACCESSORIES
3alt shakers
%epper shakers
%epper mills
5ectangular trays
+val trays
5ound trays
Tooth pick holders
TOOLS EQUIPMENT MATERIALS
3ugar containers
Creamer containers
+il and vinegar containers and
holders
3auce boats
?enu cards
+rder pads
%ens
4lower bases
5eservation books
(ater pitchers
%late covers
1ill !older:change trays
Ice bucket with tongs
12
ASSESSMENT METHOD+
*irect observation
%ractical demonstration
+ral:written test
Third party report
COURSE DELIVERY
*emonstration
3el!@paced instruction
4ilm viewing
0ecture:discussion
3imulation
+n@ the @Eob Training
8roup *iscussion
0ecture:*emonstration
TRAINER,S QUALIFICATION -TQ II.

?ust have completed a Trainers Training ?ethodology Course <T? II> or
its eAuivalent
?ust have at least ' years industry eperience
?ust be a holder o! a 4ood and 1everage 3ervicing NC level II
?ust be o! good moral character
(ith pleasing personality
13