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Food & Beverage Service Guide

This document outlines the topics, competencies, and learning outcomes for a food and beverage services course. The topics include food service operations, table reservations, telephone etiquette, and preparation of service equipment. There are three learning outcomes, which are taking table reservations, preparing service stations and equipment, and setting up tables in the dining area. Bloom's taxonomy is used to classify the cognitive levels of learning, with remembering, understanding, applying, analyzing, evaluating, and creating represented in the course material.

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Rowena Retarino
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68 views4 pages

Food & Beverage Service Guide

This document outlines the topics, competencies, and learning outcomes for a food and beverage services course. The topics include food service operations, table reservations, telephone etiquette, and preparation of service equipment. There are three learning outcomes, which are taking table reservations, preparing service stations and equipment, and setting up tables in the dining area. Bloom's taxonomy is used to classify the cognitive levels of learning, with remembering, understanding, applying, analyzing, evaluating, and creating represented in the course material.

Uploaded by

Rowena Retarino
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
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TLE 9- FOOD AND BEVERAGE SERVICES

Subject

Topic

1 Food Service Operations


2 Take table reservations
3 Telephone Ethics
4 Preparation of service equipment/utensils and supplies
5 Basic Types of Tableware
6 Flatware, Hollow ware, Beverage wares
7 General Rules in Laying Covers/Table Set-Up
8
9
10
11
12
13
14
15
16
TOTAL
ND BEVERAGE SERVICES
Subject

Competencies

Time Spent/
Frequency
Remembering

NOI POI

LO 1. Take table reservations 3 5 1,4,9,5,6


LO 1. Take table reservations 8
LO 1. Take table reservations 4
LO 2. Prepare Service Stations and Equipment 5 5 11,12,13,14,15
LO 2. Prepare Service Stations and Equipment 6 5 21,22,23,24, 25
LO 2. Prepare Service Stations and Equipment 7
LO 3. Set-Up tables in the dining area 7

15
TOTAL 40
30%
BLOOM'S TAXONOMY LEVEL OF LEARNING
Understanding Applying Analyzing Evaluating

NOI POI NOI POI NOI POI NOI

5 2,3,7,8,10

5 16,17,18,19,20
3 26, 27, 28,
2 29,30

5 5 5 0
20% 20% 10% 0%
Total Number of Test
Items
Evaluating Creating

30
POI NOI POI

0 0
0% 0%

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