Sector:

PROCESSED FOOD AND BEVERAGE

Qualification Title:

FOOD AND BEVERAGE SERVICES NC II

Unit of Competency:

Develop and Update Industrial Food and

Beverage Knowledge

Module Title:

Developing and Updating Industrial Food

and Beverage Knowledge

Technical Education and Skills Development Authority

HOW TO USE THIS COMPETENCY-BASED LEARNING

MATERIALS
Welcome!
The unit of competency, Develop and Update Industrial Food and Beverage
Knowledge, contains the knowledge, skills and attitude required for applying
Developing and updating industrial food and beverage knowledge. It is one of
the CORE competencies of FOOD AND BEVERAGE SERVICES NC II.
The module, developing and updating industrial food and beverage knowledge,
contains training materials and activities related to liaising between kitchen
and service areas and cleaning and clearing food and service for you to
complete.
In this module, you are required to go through a series of learning activities in
order to complete each learning outcome. In each learning outcome are
Information Sheets, Self-Checks, Task Sheets and Job Sheets. Follow and
perform the activities on your own. If you have you have questions, do not
hesitate to ask for assistance from your facilitator.
Remember to:

Read information sheets and complete the self-checks.

Suggested
references are included to supplement the materials provided in this
module.

Perform the Task Sheets and Job Sheets until you are confident that
your outputs conform to the Performance Criteria Checklist that follows
the sheets.

Submit outputs of the Task Sheets to your facilitator for evaluation and
recording in the Accomplishment Chart. Outputs shall serve as your
portfolio during the Institutional Competency Evaluation. When you feel
confident that you have had sufficient practice, ask your trainer to
evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart.

A Certificate of Achievement will be awarded to you after passing the

evaluation.

FOOD AND BEVERAGE SERVICES NC II

COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No.

Unit of Competency

Module Title

1.

Provide link between

kitchen and service
areas

Providing link between

TRS512316
kitchen and service
areas

2.

Provide food and

beverage service

Applying programTRS512317
development approach

3.

Provide room service

TRS512318
Providing room service

4.

Develop and update

food and beverage
knowledge

Developing and
TRS512321
updating food and
beverage knowledge

Code

MODULE CONTENT
UNIT OF COMPETENCY

Develop and Update Industrial Food and

Beverage Knowledge

MODULE TITLE

Develop and Update Industrial Food and

Beverage Knowledge

MODULE DESCRIPTOR:
This module covers the knowledge, skills and attitude required in researching
general information on food and beverage cocktails, and sharing in
NOMINAL DURATION: 50 Hours

LEARNING OUTCOMES:

Upon completion of this module, the trainee/ student must be able to:
1 Research general information on food and beverage cocktails
2 Share information with customers

ASSESSMENT CRITERIA:

1.

Required information was identified based on daily activities

associated with the job

2.

Suitable sources were identified based on the required information on

food and beverage

3.

Current knowledge of food and beverage were offered and

recommended when appropriate

4.

Responded courteously and correctly to customer questions on menus

and drink lists

5.

Assistance to customers on selection of food and beverage items was

provided base on enterprise policy

6.

Suitable combinations of food and beverages were offered and

recommended when appropriate

7.

Responded courteously and correctly to customer questions on menus

and drink lists.

LEARNING OUTCOME NO. 1 L Research General Information on

Food and Beverage Cocktails

CONTENTS:
1. Past and current trend in food and beverage Share information with
customer
2. Types of food and beverage
3. Special dietary requirements and cultural needs

ASSESSMENT CRITERIA:
1. Required information was identified based on daily activities
associated with the job
2. Suitable sources were identified based on the required information on
food and beverage
3. Current knowledge of food and beverage were offered and
recommended when appropriate
4. Responded courteously and correctly to customer questions on menus
and drink lists

CONDITIONS:
The students/trainees must be provided with the following:

Food and beverage reference books

Recipes and menus
Internet
Trade shows and exhibitions
Food and cooking demonstrations
Menu card

ASSESSMENT METHODS:

Written / Oral Examination

Performance Test

Learning Experiences
Learning Outcome 1

PROVIDE A LINK BETWEEN KITCHEN AND SERVICE AREA

Learning Activities
1. Read Information Sheet 1.1-1 on
Workflow Structures Within A
Food And Beverage Service
Location
2. Answer Self-Check 1.1-1
3. Read Information Sheet 1.1-2
Communication And
Interpersonal Skill
4. Answer Self-Check 1.1-2.

Special Instructions

Compare answers with Answer Key

1.1-1. You must answer all
questions correctly before proceeding
to the next activity.

Compare answers with Answer Key

1.1-2

5. Read Information Sheet 1.1-3 on

Roles and Responsibilities in the
Food Service Team
6. Perform Task Sheet 1.1-3

Task Sheet will help you practice

your skills.
You may refer to Information Sheets
1.1-3
The Performance Criteria checklist
will guide and help you evaluate your
work as you are practicing your skill.
Evaluate your work using the
criteria. When you are ready, present
your work to your trainer for final
evaluation and recording.
If you have questions about the task,
please ask your trainer.

7. Read Information Sheet 4.1-4 on

Program Logic Control
Conditional Statements
8. Perform Task Sheet 4.1-4.1
9. Perform Task Sheet 4.1-4.2

You may refer to Information Sheets

4.14 for the syntax of the
commands you will be using.
The Performance Criteria checklist
will guide and help you evaluate your
work as you are practicing your skill.
Evaluate your work using the
criteria. When you are ready, present
your work to your trainer for final
evaluation and recording.
If you have questions about the task,
please ask your trainer.

10. Read Information Sheet 4.1-5

on Program Logic Control
Loop/Iteration Structures
11. Perform Task Sheet 4.1-5.1
12. Perform Task Sheet 4.1-5.2

You may refer to Information Sheets

4.15 for the syntax of the
commands you will be using.
The Performance Criteria checklist
will guide and help you evaluate your
work as you are practicing your skill.
Evaluate your work using the
criteria. When you are ready, present
your work to your trainer for final
evaluation and recording.
If you have questions about the task,
please ask your trainer.

Information Sheet No. 1.3-1

Past and Current Trend in Food and Beverage Share Information
with Customer.
Global market forces are driving the continual evolution of the food
and beverage industry. Consolidation, changing consumer preferences
and increasing government regulations are dramatically impacting
manufacturing and business strategy. In this fiercely competitive
marketplace, you must offer a greater variety of products to meet
consumer demand. At the same time, you must consistently and costeffectively produce high quality products. To be successful , you need to
focus on three key business issues: financial performance, sustainability,
and brand equity.
FINANCIAL PERFORMANCE
In todays global marketplace, where growth via acquisition is
prominent, the key to sustained positive financial performance is the
ability to understand and respond to consumer demands and competitive
pressures while reducing cost of production.
SUSTAINABILITY
Manufacturers want to have a positive impact on society and the
environment. In addition, they want to turn sustainability challenges into
business advantages. At the heart of a well-planned sustainability
program is the belief that corporate investment in environmental and
social responsibility must strengthen business performance to be
successful. It must reduce environmental impact, achieve genuine
economy in the use of resources, deliver a return on investment, and
enhance the equity of your company. Through automation, three major
sustainability objectives can be addressed:
Energy conservation and efficiency
Environmental responsibility and resource management
Safety for workers, machinery, processes and products

BRAND EQUITY
Customer loyalty is key to the success of your business, and maintaining
customer loyalty is achieved through consistently manufacturing highquality products, batch after batch. In doing you add value to your
brand. Therefore, protecting your brand
equity is the core to financial strength, whether you are providing
a local product, a high-value import, or a global mega-brand.
Producing quality goods at the lowest possible cost is a major concern.
Manufacturers are responding by identifying opportunities to improve
production efficiency by using information systems that monitor
operations and provide the capability to analyze results and determine
the root cause of problems. The performance of assets is being improved
as maintenance regimes are stepped up with improved support and
better management of spare parts. And, you are reducing utility costs by
installing information systems to monitor utility usage and identify
opportunities to reduce costs.

SELF-CHECK NO. 1.1-1

Answer the following.

1. ___________________ Is the ability to understand and respond to

consumer demands and competitive pressures while reducing cost of
production.
2. _____________________ is the core to financial strength, whether you are
providing a local product, a high-value import, or a global mega-brand.
3. ___________________ It must reduce environmental impact, achieve
genuine economy in the use of resources, deliver a return on investment,
and enhance the equity of your company
4.
5.
6.
(3) major sustainability objectives