COURSE TITLE FOOD AND BEVERAGE SERVICES

NOMINAL DURATION OF THE

PROGRAM 356 hrs

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.

At the end of the course, the students should be

COURSE OUTCOMES 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
Area
11. Provide Food and Beverage Service
12. Provide Room Service
13. Develop and Update Food and Beverage
Knowledge
 can communicate basic English both oral
ENTRY REQUIREMENTS 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

No. of
Unit of Competency Module Title Module Contents Hrs

A. BASIC

1. Participate in 1.1 Participating in 1.1.1 Parts of speech 8

workplace workplace 1.1.2 Sentence construction
communication communication 1.1.3 Effective communication
1.1.4 Conduct interviews
1.1.5 Sentence construction
1.1.6 Technical writing
1.1.7 Recording information
1.1.8 Basic mathematics
1.1.9 Technical writing
1.1.10 Types of forms

2. Work in a team 2.1 Working with 2.1.1 Team role 8

environment others 2.1.2 Relationship and
responsibilities
2.1.3 Role and responsibilities
within a team
2.1.4 Team members role and
responsibilities
2.1.5 Communication process
2.1.6 Team structure
2.1.7 Group planning and
decision making

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

4. Practice 4.1 Practicing 4.1.1 Hazards and risks 8

occupational health occupational health identification and control
and safety and safety procedures 4.1.2 Organizational safety and
procedures health protocol
4.1.3 Threshold limit value
(TLV)
4.1.4 OHS indicators
4.1.5 TLV table
4.1.6 Phil OHS Standards
4.1.7 Effects of hazards in the
workplace
4.1.8 Ergonomics

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

3. Perform Computer 3.1. Performing  Requirements of tasks in 8

Operations Computer the operation of computer
Operations  Hardware and software
operation
 Guidelines and
procedures in computer
operation
 Computer
program/application
 Data base packages
 OHS guidelines
 Enterprise procedures
 Printing procedures
 Software commands
processing
Note: Check and verify
4. Perform Workplace 4.1 Performing  Health, safety and security 8
and Safety Practices workplace and procedures
Safety Practices  Reporting Procedures
 Anecdotal report
 Emergency situations
 Procedures for dealing
with emergency situations
 Safety and dress codes
5. Provide Effective 5.1 Providing  Interactive communication 8
Customer Service Effective skills
Customer Service  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

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

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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 TOTAL

DEVELOPED

BASIC

1. Participate in Workplace Communication 1

2. Work in Team Environment 1
3. Practice Career Professionalism 1
4. Practice Occupational Health and safety Procedures 1 4

COMMON

1. Developed and Update Industry Knowledge 1

2. Observe Workplace Hygiene Procedures 1
3. Perform Computer Operations 1
4. Perform Workplace and Safety Practices 1
5.Provide Effective Customer Service 1 5

CORE

1. Provide Link Between Kitchen and Service Area 1

2. Provide Food and Beverage Service 1
3. Provide Room Service 1
4. Developed and Update Food and Beverage Knowledge 1 4

Total 13

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RESOURCES

TOOLS EQUIPMENT MATERIALS

Dinner 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 Calculator
oz.
Teacups and saucers, 6 2/3 oz. Multi media
Demi-tasse, 3 1/3 oz.
Coffee pots, 2 pint
Tea pots, 2 pint
CUTLERIES
Dinner knives
Dinner forks
Salad knives
Salad forks
Fish knives
Fish forks
Soup spoons
Dessert spoons
Dessert forks
Teaspoons
Demi-tasse spoons
Long spoons
TOOLS EQUIPMENT MATERIALS
Cocktail forks
Service forks
Service spoons
Sauce ladles
Soup ladles
Cake servers

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 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

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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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