MODULE CONTENT

UNIT OF COMPETENCY Promote Food and Beverage Products

MODULE TITLE Promoting Food and Beverage Products

MODULE DESCRIPTOR
NOMINAL DURATION
This unit deals with the knowledge and skills
required in providing advice to customers on
food and beverage products in foodservice
enterprises.

LEARNING OUTCOMES:
Upon the completion of this module you must be able to;
1. Know the product
2. Undertake Suggestive selling
3. Carry out Upselling strategies

ASSESSMENT CRITERIA:

1. Names and pronunciations of dishes in the menu are mastered.

2. Ingredients of dishes are memorized.
3. Sauces and accompaniments are known by heart.
4. Descriptions of every item in the menu are studied.
5. Common food allergens are mastered to prevent serious health
consequences.
6. Information about the food items are provided in clear explanations and
descriptions.
7. Items on specials or promos are offered to assist guests with food and
beverage selections.
8. Name of specific menu items are suggested to guests rather than just
mentioning the general categories in the menu to help them make the
choice and know what they want.
9. Standard food and beverage pairings are recommended.
10. Several choices are given to provide more options to guests
11. Descriptive words are used while explaining the dishes to make it more
tempting and appetizing.
12. Suggestive selling is carried out discreetly so as not to be too pushy or
too aggressive.
13. Slow moving but highly profitable items are suggested to increase guest
check.
14. Second servings of items ordered are offered.
15. Food portion or size is mentioned for possible adjustments with the
orders.
16. New items are recommended to regular guests to encourage them to try
 other items in the menu.

SUMMARY OF LEARNING OUTCOME

Learning Outcome No. 3 Carry out Upselling Strategies

ASSESSMENT CRITERIA:
1. Slow moving but highly profitable items are suggested to increase
guest check.
2. Second servings of items ordered are offered.
3. Food portion or size is mentioned for possible adjustments with the
orders.
4. New items are recommended to regular guests to encourage them to
try other items in the menu.
CONTENTS:
1. Slow moving but highly profitable items are suggested to increase
guest check.
CONDITIONS: The trainee must be provided with the following;

 Paper
 Learning Materials
 Pencil
 Eraser
 Checklist
METHODOLOGY:
 Group discussion
 Interaction
 Lecture
 Practical exercises
ASSESSMENT METHOD:
 Written test
 Practical/performance test
 Interview

Job Sheet 1.4-1

Title: Set the mood/ambiance of the dining area
Performance Objective:
Given the necessary tools materials and equipment you
should be able to set-up the mood of the dining area.

Table, chairs, lights/bulb, Electric wire

Supplies/Materials:
Fabric for decoration
Steps/Procedure:
1. Prepare the tools needed.
2. Perform proper ambiance table set-up.
3. Place the light set up according to occasions

Assessment Method:
Demonstration Evaluation using the Performance Criteria
Checklist, Questioning

Performance Criteria Checklist 1.4-1

Trainee's Name: ___________________________________ Date _________________

During the performance of the task did you consider the following criteria?

CRITERIA YES NO

 Prepare the tools needed.

 Perform proper ambiance table set-up.

 Place the light set up according to occasions

Comments:

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Signature over printer name of Trainer