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 mixing of cocktails, providing link between kitchen and service areas, providing room service, providing food and beverage service, developing and updating of food and beverage knowledge and providing wine services. It covers the basic, common and core competencies.

COURSE OUTCOMESAt the end of the course, the students should be able to:

1. Participate in workplace communication;2. Work in a team environment;3. Practice career professionalism;4. Practice occupational health and safety

procedures;5. Develop and update industry knowledge;6. Observe workplace hygiene procedures;7. Perform computer operations;8. Perform workplace and safety practices;9. Provide effective customer service;10. Provide Link Between Kitchen and Service

Area11.Provide Food and Beverage Service12.Provide Room Service13.Develop and Update Food and Beverage

Knowledge

ENTRY REQUIREMENTS can communicate basic English both oral

and written at least high school graduate physically and mentally fit with good moral character can perform basic mathematical

computation with pleasing personality

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COURSE STRUCTURE

Unit of Competency Module Title Module ContentsNo. of

Hrs

A. BASIC

1. Participate in workplace communication

1.1 Participating in workplace communication

1.1.1 Parts of speech1.1.2 Sentence construction1.1.3 Effective communication1.1.4 Conduct interviews 1.1.5 Sentence construction1.1.6 Technical writing1.1.7 Recording information1.1.8 Basic mathematics1.1.9 Technical writing1.1.10 Types of forms

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2. Work in a team environment

2.1 Working with others

2.1.1 Team role2.1.2 Relationship and

responsibilities2.1.3 Role and responsibilities

within a team2.1.4 Team members role and

responsibilities2.1.5 Communication process2.1.6 Team structure2.1.7 Group planning and

decision making

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2

Unit of Competency Module Title Module ContentsNo. of

Hrs

3. Practice career professionalism

3.1 Practicing career professionalism

3.1.1 Code of conduct and code of ethics

3.1.2 Personal hygiene3.1.3 Interpersonal and

intrapersonal skills3.1.4 Communication skills3.1.5 Fundamental rights at work3.1.6 Company procedures and

standards3.1.7 Work values and ethics3.1.8 Company policies3.1.9 Company operating

procedures and standards

3.1.10 Gender and Development3.1.11 Personal Hygiene3.1.12 Certifications and licenses

appreciation3.1.13 Participate in training

programs3.1.14 Awards/ rewards

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4. Practice occupational health and safety procedures

4.1 Practicing occupational health and safety procedures

4.1.1 Hazards and risks identification and control

4.1.2 Organizational safety and health protocol

4.1.3 Threshold limit value (TLV)

4.1.4 OHS indicators4.1.5 TLV table4.1.6 Phil OHS Standards4.1.7 Effects of hazards in the

workplace4.1.8 Ergonomics

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3

Unit of Competency Module Title Module ContentsNo. of

Hrs4.1.9 EGG Regulations4.10 Safety Regulations

Clean Air Act Electrical and

Fire Safety Code

Waste management

Disaster Preparedness and Management

4.1.11 Contingency Measures and Procedures

4.1.12 Operational health and safety procedure, practices and regulations

4.1.13 Emergency-related drills and training

Common1. Develop and update

Industry Knowledge1.1 Developing and

updating Industry Knowledge

The Philippine Tourism and hospitality industry

Information media and sources

Career enhancements and trainings

Industry organization Industry linkage

Note: Verify and recheck

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2. Observe Workplace Hygiene Procedures

2.1 Observing Workplace Hygiene Procedures

Workplace hygiene procedures

Waste handling management

Proper Cleaning of workplace

Safety and hygiene standards

Hygiene risks Food spoilage and

poisoning Food handling and

sanitation practices Preventing hygiene risks

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4

Unit of Competency Module Title Module ContentsNo. of

Hrs

3. Perform Computer Operations

3.1. Performing Computer Operations

Requirements of tasks in the operation of computer

Hardware and software operation

Guidelines and procedures in computer operation

Computer program/application

Data base packages OHS guidelines Enterprise procedures Printing procedures Software commands

processingNote: Check and verify

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4. Perform Workplace and Safety Practices

4.1 Performing workplace and Safety Practices

Health, safety and security procedures

Reporting Procedures Anecdotal report Emergency situations Procedures for dealing

with emergency situations Safety and dress codes

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5. Provide Effective Customer Service

5.1 Providing Effective Customer Service

Interactive communication skills

Verbal and non-verbal communication skills

Interpersonal skills Familiarity with company

facilities, products and services

Industry practices, procedures and standards

Public relation Selling/Upselling

techniques Telephone ethics, Procedures in using

telephone, fax machine and internet

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5

Unit of Competency Module Title Module Contents No. of Hrs

Industry practices Communication Procedure Communication

gap/barriers Conflict and Complaint

Resolutions How to handle complain

CORE1. Provide Link

between Kitchen & Service Areas

1.1 Providing Link between Kitchen & Service Areas

Service ware and service area identification

Safety in handling plates and trays

Food hygiene standard policies and procedures

Food handling and transport

Safety requirements Communication Monitoring procedures Service ware and service

area identification Safety in handling plates

and trays Food hygiene standard

policies and procedures Food handling and

transport Safety requirements Communication Monitoring procedures

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2. Provide Food and Beverage Service

2.1 Providing Food and Beverage Service

Table setting and dressing OHS Requirement Checking equipment

procedure Procedure in

preparing/cleaning dining/restaurant area

Welcoming customer procedure

Knowledge on menus and drinks

160

6

Unit of Competency Module Title Module Contents No. of Hrs

Ordering system Communication Food and drinks service

procedure Table clearing procedure Processing accounts Bidding goodbye

procedure Communication Clearing, cleaning and

dismantling procedure Furniture, tables and

equipment storing procedure

3. Provide Room Service

3.1 Providing Room Service

Process in room service standard

Procedures in Taking orders

Techniques in selling Procedures in verifying Telephone

courtesy/manners Service equipment

occupational Health and Sanitation (OHS)

Trays and trolleys setting F and B collection

procedures Correct order procedures Room courtesy procedure F&B delivering and

serving techniques Proper Positioning of trays

and trolleys Processing the guests

accounts Communication Standard procedures in

clearing floors, returning and dismantling tray/trolley and re-stocking of F and B equipments.

90

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Unit of Competency Module Title Module Contents No. of Hrs

4. Develop & update food & beverage knowledge

4.1 Developing & update food & beverage knowledge

Sources of information for food and beverage knowledge like books, magazines and tapes

Procedure on order taking and suggestive selling

Conduct interview on peak period where foods and beverages are on demand or commonly ordered

Procedure on taking order of customer

Procedure on cooking foods and techniques in matching food with beverage

Procedure in answering customer question

10

Total 356

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COMPETENCY ANALYSIS This table reflects the number of modules developed in a particular unit of competency

UNITS OF COMPETENCY NO. OF MODULE DEVELOPED

TOTAL

BASIC

1. Participate in Workplace Communication 12. Work in Team Environment 13. Practice Career Professionalism 14. Practice Occupational Health and safety Procedures 1 4

COMMON

1. Developed and Update Industry Knowledge 12. Observe Workplace Hygiene Procedures 13. Perform Computer Operations 14. Perform Workplace and Safety Practices 15.Provide Effective Customer Service 1 5

CORE

1. Provide Link Between Kitchen and Service Area 12. Provide Food and Beverage Service 13. Provide Room Service 14. Developed and Update Food and Beverage Knowledge 1 4

Total 13

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RESOURCES

TOOLS EQUIPMENT MATERIALSDinner plates, 10” Dining chair 50 cm X 50 cm Table napkin

Show/base plates, 12” Tray stand (optional) Module

Fish plates, 8” Waiter station cabinet Manuals

Fish plates, 8” Computer Hand outs

Dessert plates, 7” Printer VHS/CD/DVD

Cereal plates, 5” Telephone

Side plates or bread plates, 6” Fax Machine

Bouillon cups and saucers, 8-12 oz.

Calculator

Teacups and saucers, 6 2/3 oz. Multi media

Demi-tasse, 3 1/3 oz.

Coffee pots, 2 pint

Tea pots, 2 pint

CUTLERIESDinner knivesDinner forksSalad knivesSalad forksFish knivesFish forksSoup spoonsDessert spoonsDessert forksTeaspoonsDemi-tasse spoonsLong spoons

TOOLS EQUIPMENT MATERIALSCocktail forksService forksService spoonsSauce ladlesSoup ladlesCake servers

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GLASSWARERed wine glassesWhite wine glassesWater goblets

TABLESSquare tables good for 4 persons

CLOTH54”X54

90”X90”

64”X64”

72”X72”

Side towels

OTHER ACCESSORIESSalt shakers

Pepper shakers

Pepper mills

Rectangular trays

Oval trays

Round trays

Tooth pick holders

TOOLS EQUIPMENT MATERIALSSugar containers

Creamer containers

Oil and vinegar containers and holders

Sauce boats

Menu cardsOrder pads

Pens

Flower bases

Reservation books

Water pitchers

Plate covers

Bill folder/change trays

Ice bucket with tongs

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ASSESSMENT METHOD:

Direct observation Practical demonstration Oral/written test Third party report

COURSE DELIVERY

Demonstration Self-paced instruction Film viewing Lecture/discussion Simulation On- the -Job Training Group Discussion Lecture/Demonstration

TRAINER'S QUALIFICATION (TQ II)

Must have completed a Trainers Training Methodology Course (TM II) or its equivalent Must have at least 2 years industry experience Must be a holder of a Food and Beverage Servicing NC level II Must be of good moral character With pleasing personality

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