HOW TO USE THIS COMPETENCY BASED LEARNING

MATERIAL

Welcome to the competency based curriculum wherein you utilize the

module containing training materials and activities for you to complete.

The unit of competency “Promote Food and Beverage Products” with

the module title “Promoting Food and Beverage products” contains the
knowledge, skills and attitudes you are to gain so as to qualify for National
Certificate Level II in Food and Beverage Services.

You are required to go through a series of learning activities in order

to complete each learning outcome of the module. In each learning outcome
are Information sheets to help you understand the required activities. Follow
the activities on your own and answer the self –check at the end of each
learning outcome. You may remove a blank answer sheet at the end of each
module or get one from your facilitator/trainer to write your answers for
each self-check. If you have questions, don’t hesitate to ask your facilitator
to ask for assistance.

Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills
covered in this learner’s guide because you have:
 Been working for some time
 Already completed training in this area

If you can demonstrate to your trainer that you are already competent
in a particular skill or skills, talk to him/ her about having them formally
recognized so you don’t have to do the same training again. If you have a
qualification of Certificate of Competency from previous trainings, show it to
your trainer. If the skills you acquired are still current and relevant to the
unit/ s of competency they may become part of the evidence you can
present for RPL. If you are not sure about the currency of your skills,
discuss this with your trainer.

This module was prepared to help you achieve required competency in

providing link between kitchen and service area. It will also enhance your
skills in handling and checking of service wares and in carrying plates/trays
according to hotel’s standard. This will be the source of information for you
to acquire knowledge and skills in this particular trade independently and at
your own pace, with minimum supervision or help from your instructor.

 Talk to your trainer and agree on how you will both organize the training of
this unit. Read through the module carefully. It is divided into sections,
which covers all skills, and knowledge you need to successfully complete
this module.

 Work through all the information and complete the activities in each
section. Read information sheets and complete the self-check. Suggested
 references are included to supplement the materials provided in this
module.
 Probably your trainer will also be your supervisor or manager. He/ she is
there to support you and show you the correct way to do things.
 Your trainer will tell you about the important things you need to consider
when completing activities and is important that you listen and take notes.
 You will be given plenty of opportunities to ask questions and practice on
the lob. Make sure you practice your new skills during regular work shifts.
This way you will improve both your speed and memory and also your
confidence.
 Talk to more experience work mates and ask for their guidance.
 Use the self-check questions at the end of each section to test your
progress.
 When you are ready, ask your trainer to watch you perform the activities
outlined in this module.
 As you work through the activities, ask for written feedback on your
progress. Your trainer keeps feedback/ pre-assessment reports for this
reason. When you have successfully completed each element, ask your
trainer to mark on the reports that you are ready for assessment.
 When you have completed this module (or several modules) and feel
confident that you have sufficient practice, your trainer will arrange an
appointment with registered assessor to assess you. The results of your
assessment will be recorded in your competency Achievement Record.
 FOOD AND BEVERAGE SERVICES NC II
COMPETENCY-BASED LEARNING MATERIAL

List of Competencies

No. Unit of Competency Module Title Code

1. Prepare the Dining Preparing the Dining TRS512387
Room/Restaurant Area Room/Restaurant Area
for Service for Service
2. Welcome Guests and Welcoming Guests and TRS512388
Take Food and Beverage Taking Food and
Orders Beverage Orders
3. Promote Food and Promoting Food and TRS512389
Beverage Products Beverage Products
4. Provide Food and Providing Food and TRS512390
Beverage Services to Beverage Services to
Guests Guests
5. Provide Room Service Providing Room Service TRS512391
6. Receive and Handle Receiving and Handling TRS512392
Guest Concerns Guest Concerns

MODULES OF INSTRUCTION

UNIT OF COMPETENCY : Promote Foods and Beverage Products

MODULE TITLE : Promoting Foods and Beverage Products
MODULE DESCRIPTOR :

This unit covers the knowledge and skills required in providing advice to
customers on food and beverage products in foodservice enterprises.

NOMINAL DURATION : 160 Hours

Learning Outcomes:

At the end of this module you MUST be able to:

1. Know the product

2. Undertake Suggestive selling
3. Carry out Upselling strategies

LEARNING OUTCOME #1 KNOW THE PRODUCT

CONTENTS:
 Menu Familiarization
 Types of Menu
 Food Allergens

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.

CONDITION:
The trainee/students must be provided with the following:
1. Information about the food
 Cooking method
 Serving portions
 Tastes and flavors
 Ingredients including food allergens
 Cooking time
 Side dishes
2. Learning Materials
Information Sheet
 Menu Familiarization
 Types of Menu
 Food Allergens

Task Sheet
 Familiarizing Dishes in Menu
ASSESSMENT METHOD:
 Interview (oral/questionnaire)
 Observation
 Demonstration of practical skills
 Learning Experiences
Learning Outcome 1
KNOW THE PRODUCT
Learning Activities
Read Information Sheet 1.1-1
Answer Self-Check 1.1-1
Do Task Sheet no. 1.1-1 on how to
gain menu and beverage knowledge
Read Information Sheet no. 1.1-2
Answer Self-Check 1.1-2
Read Information Sheet no. 1.1-3
Answer Self-Check 1.1-2
Special Instructions
Read and understand the
Information Sheet no. 1.1-1 on how
to gain menu and beverage
knowledge
Compare answers with the answer
key. If you got a perfect score,
continue reading on next information
sheet. If not, review by reading
Information sheet again and try to
answer the self-check again.
Perform Task Sheet no. 1.1-1 on how
to gain menu and beverage
knowledge
Read and understand the
Information Sheet no. 1.1-2 “Types of
Menu”
Compare answers with the answer
key. If you got a perfect score,
continue reading on next information
sheet. If not, review by reading
Information sheet again and try to
answer the self-check again.
Read Information Sheet 1.1-3
“Common Food Allergy Triggers”
Compare answers with the answer
key. If you got a perfect score,
continue reading on next information
sheet. If not, review by reading
Information sheet again and try to
answer the self-check again.
 Information Sheet 1.1-1

How to Gain Menu & Beverage Knowledge

(Menu Familiarization)

Learning Objectives:

After reading and taking this INFORMATION SHEET, YOU MUST be able to:
 Identify the knowledge on how to familiarize the menu and
beverage items.
 Explain why we need to be knowledgeable on different menu items.

Today, we will learn how to be familiarized with Menu and Beverage.

All Food and Beverage Service personnel in Hotel or Restaurant should
clearly understand different beverages sold in different outlets along with its
terms. They should also have clear conception about menu and different
terminologies.

Menu Knowledge:
 Dishes name
 What it looks like
 What it tastes like
 What are the ingredients of the dish
 Cooking method
 Preparation time
 Required plate, cutlery, garnish, condiments
 How to serve
 Abbreviation
 Price

Remember:
As a Service personnel the more knowledge you will have on different menu
items, the better you can suggest your guest. This is a remark of a good
Hotelier.

Beverage Knowledge:
To get clear conception on different beverage items and terminologies follow
these steps:

1. Learn the most common drinks including standard spirits, soft

drinks, beers and house brand.
2. Learn the ingredients of the most common cocktails and making
method.
3. Learn the bases of popular liqueurs.
4. Try to be familiarized with all different glasses.
5. Know the abbreviation of each item.
6. Try to be familiarized with serving different drinks.
7. Know all different mixers, condiments and accompanies.
 Self-Check 1.1-1

Answer the following questions.

TRUE OR FALSE: Write T if the statement is correct and write F if wrong.

1. Dishes name, price, abbreviation and cooking method are some of menu
knowledge to be taken account to master by the F & B attendant.
2. All Food and Beverage Service personnel in Hotel or Restaurant should
clearly understand different beverages sold in different outlets along with
its terms.
3. In beverage knowledge, try to be familiarized with all different plates.
4. Learn the least common drinks including standard spirits, soft drinks,
beers and house brand.
5. As a Service personnel the more knowledge you will have on different
menu items, the better you can suggest your guest.
 Answer Key 1.1-1

1. T
2. T
3. F
4. F
5. T
 Task Sheet 1.1-1

Title : MENU FAMILIARIZATION

Performance Objective :
Given the necessary instruction you are
expected and able to perform the menu
presentation by familiarizing the menu items.
Information about the
:  Cooking method
food
 Serving portions
 Tastes and flavors
 Ingredients including food allergens
 Cooking time
 Side dishes

Steps/Procedure:

1. Given the food information, perform the menu presentation by familiarizing

the menu items.
2. a. Cooking method
b. Serving portions
c. Tastes and flavors
d. Ingredients including food allergens
e. Cooking time
f. Side dishes

Assessment Method:

Performance Criteria Checklist

 Performance Criteria Checklist 1.1-1
No. CRITERIA YES NO
1 Mention the cooking method?
2 Mention the serving portions?
3 Mention the tastes and flavors?
4 State the ingredients including food allergens?
5 State the cooking time?
6 Mention the side dishes?
7 Familiarize the menu items?

Performance check: Did the trainee …..

____________________________________ ______________

Signature of Trainer above the Name Date

 Information Sheet 1.1-2

8 Types of Menu

Learning Objectives: After reading and taking this INFORMATION SHEET,

YOU MUST be able to define and enumerate the types
of menu.

Just like the cuisine you serve and the ambiance you create, your
menu reflects the quality of your restaurant and influences the choices your
customers make. Menus should always be easy to read, clean, and up-to-
date. However, the overall format of your menu depends on a variety of
factors.

All modern restaurant menus fall into eight different categories. By

learning the distinctions between them, you can select the best menu or
menus for your restaurant. Restaurants that are strategic about their menu
formats can bring in more revenue and delight more customers with clear
and navigable selections.

1. À La Carte

In French, à la carte literally means "by the menu". In the restaurant

industry, à la carte is an upscale term used in reference
to menus that list items priced and ordered separately. If
you want to give your guests plenty of flexibility, list
your options individually on an à la carte menu. They
will pay for each individual side they select, and entrées
such as steak or baked eggplant will stand alone.

2. Du Jour Menu

Du jour means "of the day", and the term isn't limited to soups or cocktails.
Du jour menus offer flexibility for small and busy
restaurants because they can be customized every day
or even throughout the day. These menus, which are
commonly written on chalkboards or displayed on
digital displays, may include anything from a single
special item to a list of that day's entrée choices. They
are usually presented in conjunction with a standard,
static menu.
3. Cycle Menu

If you rotate your

menu items according
to day of the week,
seasonal availability,
or chef's choice, you
need a practical way to display your simple but ever-changing selections. Du
jour menus must be changed daily, but cycle menus feature a complete list
of current and upcoming menu items. Cafeterias often use weekly or
monthly cycle menus, because they cook different items on the same
equipment. Additionally, cruise ships, resort hotels, and hospitals may
utilize cycle menus as well.

4. Prix Fixe Menu

French for "fixed price", prix fixe describes a menu that quite literally has a
fixed price. There may be multiple options for each
course, but ultimately, every guest will receive the same
number of courses – usually an appetizer, salad or soup,
entrée, and dessert – and pay the same standard price no
matter which individual selections they choose. Prix Fixe
menus could also be referred to as Special Occasion
menus, as they are commonly used only for special
occasions such as Thanksgiving, Christmas, or Easter.

5. Table d'hôte

Yet another French culinary term, table d'hôte means "the host's table" and
describes a menu similar to a prix fixe menu, but with a
more upscale turn of phrase. The term first referred to
meals shared among house guests and their hosts, who
gathered at a single table to enjoy the same courses.
However, unlike the prix fixe menu, the prices of
individual entree items may vary. A table d'hôte menu is
also excellent choice for holiday meals and cuisine that
encourages sharing, such as Easter brunch or Spanish
tapas.
6. Beverage Menu

If you offer multiple beer, wine, cocktail, or even juice

and soda options, you may want to separate them onto
a distinct beverage menu. Guests who start with water
may order drinks later if they have a beverage menu to
peruse as they eat. Some beverage menus feature
pictures of specialty cocktails, extensive lists of craft
beer selections, or information about the ingredients
and traditions that inspired each beverage.

7. Dessert Menu

Many standard menus have dessert sections but

because servers collect menus after the entrées are
ordered, guests can't refer to these sections later.
That's why some restaurants offer separate dessert
menus, which may be displayed right on the tables or
handed out after all guests are finished eating. Upscale
restaurants may even roll out a dessert cart that
features each item on the menu, which makes it
harder to resist sweet treats even if everyone's full.

8. Wine Captain’s Books

Most sit-down restaurants have a separate beverage

menu, but very upscale restaurants often have
particularly extensive wine cellars, and discerning
patrons want to select the perfect variety to
complement their meal. Servers may offer pairing
suggestions, but the wine captain’s book should
include the years and winemakers of each available
bottle.
 Self-Check 1.1-1

Multiple Choice

Instructions: Read the questions carefully. Identify the types of menu in

the given statements. On your answer sheet, write the letter
of the correct answer.

1. What type of menu that means "the host's table" and describes a
menu similar to a prix fixe menu, but with a more upscale turn of
phrase?
a. À La Carte
b. Cycle Menu
c. Du Jour Menu
d. Table d'hôte
2. Which of the following types of menu offers flexibility for small and
busy restaurants because they can be customized every day or even
throughout the day?
a. À La Carte
b. Cycle Menu
c. Du Jour Menu
d. Table d'hôte
3. What type of menu that describes a menu that quite literally has a
fixed price?
a. Dessert Menu
b. Cycle Menu
c. Prix Fixe Menu
d. Beverage Menu
4. Which of the following types of menu features pictures of specialty
cocktails, extensive lists of craft beer selections, or information about
the ingredients and traditions that inspired each beverage?
a. Dessert Menu
b. Cycle Menu
c. Prix Fixe Menu
d. Beverage Menu
5. What type of menu that has an upscale term used in reference
to menus that list items priced and ordered separately?
a. À La Carte
b. Cycle Menu
c. Du Jour Menu
 d. Wine Captain’s Book

Answer Key 2.1-1

1. D

2. C

3. C

4. D

5. A
 Information Sheet 1.1-3
Common Food Allergy Triggers

Learning Objective: After reading and taking this INFORMATION SHEET,

YOU MUST be able to identify the most common food
allergens and their symptoms and hidden triggers.

Dip into hot salsa or spicy Indian food, and your nose starts running.
Beans give you gas, or a glass of wine means a headache later. If
you're lactose intolerant, you expect diarrhea when you eat cheese or milk.
Most people have reactions to foods like these from time to time. But
they're usually food sensitivities or intolerances. They aren't caused by your
immune system.
A food allergy is different. Your
body mistakes harmless food as
something that could make you
sick. When you eat something
you're allergic to, your immune
system responds to protect you.
You might get a mild skin rash or
itchy eyes, or you could have a
bigger reaction that leaves you
gasping for breath.

Food allergies can be serious, but you can take steps to manage them.
One of the best things you can do is avoid your trigger foods.

Foods That Cause Allergies

Eight things cause about 90% of food allergy reactions:

  Milk (mostly in children)
 Eggs
 Peanuts
 Tree nuts, like walnuts, almonds, pine nuts, brazil nuts, and pecans
 Soy
 Wheat and other grains with gluten, including barley, rye, and oats
 Fish (mostly in adults)
 Shellfish (mostly in adults)

Almost any food can trigger an allergy, though. Less common ones include:
 Corn
 Gelatin
 Meat -- beef, chicken, mutton, and pork
 Seeds, often sesame, sunflower, and poppy
 Spices, such as caraway, coriander, garlic, and mustard

Food Allergy Symptoms

An allergic reaction can happen within minutes of eating, or it may happen
hours later.
Mild symptoms can be hard to tie to specific foods. You could get:
 Red, swollen, dry, or itchy skin rash (hives or eczema)
 Runny or stuffy nose, sneezing, or a slight, dry cough
 Itchy, watery, red eyes
 Itchy mouth or inside your ear
 Funny taste in your mouth
 Upset stomach, cramps, throwing up, or diarrhea

Most often, peanuts, nuts, fish, and shellfish cause severe reactions,
although any food can. Symptoms include:
 Trouble breathing or swallowing
 Swollen lips, tongue, or throat
 Feeling weak, confused, or light-headed, or passing out
 Chest pain or a weak, uneven heartbeat
 Because young children may not know how to describe what's
happening, they might say something like, "My mouth is tingling,"
"My tongue feels heavy," or "I've got a frog in my throat." A hoarse or
squeaky voice or slurring words are also signs of an allergic reaction in kids.
Sometimes symptoms affect your whole body and are so serious that
they're life-threatening. This kind of reaction is called anaphylaxis, and it's a
medical emergency. It usually happens a few minutes after you've eaten. If
you have asthma as well as a food allergy, you're more likely to have
anaphylaxis. When you have a severe food allergy, you should carry
injectable epinephrine(adrenaline) in case you have a reaction. It can ease
symptoms until you can get medical attention. Do not hesitate to use the
epinephrine auto-injector ever if you are unsure your symptoms are caused
by an allergy. The epinephrine will not hurt you and could save your life.
For highly allergic people, even tiny amounts of a food (for example,
1/44,000 of a peanut kernel) can set off a reaction. Less sensitive people
may be able to eat small amounts of their trigger food.

Hidden Triggers
The key to controlling a food allergy? Avoid the problem food. That isn't
always easy, though. It may be hidden as an ingredient in something else.
 Most baked goods, like cakes and cookies, are made with eggs and
sometimes nuts.
 Water-packed tuna may have added nonfat dry milk.
 Salad dressing could be made with soybean oil.
 A hot dog may contain milk protein.
 So, be sure to read food labels. That's a good place to start.
 Still, labels don't always tell the whole story. For example, pineapple,
milk casein, or hydrolyzed soy protein may be used in microwave
popcorn -- yet you won't see them on the ingredient list. You'll see the
catch-all terms "flavoring" or "natural flavoring" instead. Words like
"emulsifier" or "binder" can signal soy or egg in the product.
 When you have a food allergy, you need to get familiar with these general
terms and what specific things they can include. If you have questions
about any product, check with the manufacturer. The customer service
department or the quality assurance officer should be able to help you
figure out if the food is safe for you.
 You'll need to read menus at restaurants carefully, too. Ask about how
food is prepared before you order if you have any concerns.
 Self-Check 1.1-3

Instructions: Read the statements carefully. On your answer sheet, write

the correct answers.

1. How to determine if a customer has a mild symptom of food allergy?

a. If a customer has a red, swollen, dry, or itchy skin rash
b. If a customer has itchy, watery, red eyes
c. If a customer has upset stomach, cramps, throwing up or
diarrhea
d. All of the above

2. Which of the following is not belong to the group?

a. Soy
b. Meat
c. Wheat
d. Dairy

3. What is NOT the less common food that trigger allergy?

a. Meat
b. Seeds
c. Eggs
d. Corn

4. Which of the following cannot cause severe reaction of peanuts, nuts,

fish and shellfish?
a. Trouble breathing or swallowing
b. Itchy, watery, red eyes
c. Swollen lips, tongue, or throat
d. Feeling weak, confused, or light-headed, or passing out
5. Water-packed tuna may have added nonfat dry milk, salad dressing
could be made with soybean oil and hot dog may contain milk protein.
These statements refer to.
a. Foods That Cause Allergies
b. Food allergy symptoms
c. Hidden triggers
d. Food allergens

Answer Key 2.1-3

1. D
2. B
3. C
4. B
5. C