Professional Documents
Culture Documents
F & B COURSE DESIGN
F & B COURSE DESIGN
QUALIFICATION LEVEL NC II
This course is designed to enhance the
COURSE DESCRIPTION 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.
1
COURSE STRUCTURE
No. of
Unit of Competency Module Title Module Contents Hrs
A. BASIC
2
No. of
Unit of Competency Module Title Module Contents Hrs
3. Practice career 3.1 Practicing career 3.1.1 Code of conduct and code 8
professionalism professionalism of ethics
3.1.2 Personal hygiene
3.1.3 Interpersonal and
intrapersonal skills
3.1.4 Communication skills
3.1.5 Fundamental rights at work
3.1.6 Company procedures and
standards
3.1.7 Work values and ethics
3.1.8 Company policies
3.1.9 Company operating
procedures and
standards
3.1.10 Gender and Development
3.1.11 Personal Hygiene
3.1.12 Certifications and licenses
appreciation
3.1.13 Participate in training
programs
3.1.14 Awards/ rewards
3
No. of
Unit of Competency Module Title Module Contents Hrs
4.1.9 EGG Regulations
4.10 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
Common
1. Develop and update 1.1 Developing and The Philippine Tourism 8
Industry Knowledge updating Industry and hospitality industry
Knowledge Information media and
sources
Career enhancements and
trainings
Industry organization
Industry linkage
Note: Verify and recheck
2. Observe Workplace 2.1 Observing Workplace hygiene 8
Hygiene Procedures Workplace procedures
Hygiene Waste handling
Procedures management
Proper Cleaning of
workplace
Safety and hygiene
standards
Hygiene risks
Food spoilage and
poisoning
Food handling and
sanitation practices
Preventing hygiene risks
4
No. of
Unit of Competency Module Title Module Contents Hrs
5
No. of
Unit of Competency Module Title Module Contents
Hrs
Industry practices
Communication Procedure
Communication
gap/barriers
Conflict and Complaint
Resolutions
How to handle complain
CORE
1. Provide Link 1.1 Providing Link Service ware and service 40
between Kitchen & between Kitchen area identification
Service Areas & Service Areas 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
2. Provide Food and 2.1 Providing Food Table setting and dressing 160
Beverage Service and Beverage OHS Requirement
Service Checking equipment
procedure
Procedure in
preparing/cleaning
dining/restaurant area
Welcoming customer
procedure
Knowledge on menus and
drinks
6
No. of
Unit of Competency Module Title Module Contents
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 3.1 Providing Room Process in room service 90
Service 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.
7
No. of
Unit of Competency Module Title Module Contents
Hrs
4. Develop & update 4.1 Developing & Sources of information for 10
food & beverage update food & food and beverage
knowledge beverage knowledge like books,
knowledge 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
Total 356
8
COMPETENCY ANALYSIS
This table reflects the number of modules developed in a particular unit of competency
BASIC
COMMON
CORE
Total 13
9
RESOURCES
10
GLASSWARE
Red wine glasses
White wine glasses
Water goblets
TABLES
Square tables good for 4 persons
CLOTH
54”X54
90”X90”
64”X64”
72”X72”
Side towels
OTHER ACCESSORIES
Salt shakers
Pepper shakers
Pepper mills
Rectangular trays
Oval trays
Round trays
Tooth pick holders
TOOLS EQUIPMENT MATERIALS
Sugar containers
Creamer containers
Oil and vinegar containers and
holders
Sauce boats
Menu cards
Order pads
Pens
Flower bases
Reservation books
Water pitchers
Plate covers
Bill folder/change trays
Ice bucket with tongs
11
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
12