Food and Beverage Services NCII: Lite Technical and Educational Center Inc

Lite Technical and Educational Center Inc.
2/F YMCA Bldg., Tapuac District Dagupan City

Email: litereviewcenter2014@gmail.com
Facebook: vangiebaladadlitereview
Tel No.: 637-7769
2022
Food and Beverage

Services NCII
TRAINERS :
MR. JOHN CARL M, MASUCOL & MS. GRACE D. CARIDAD
BATCH 01 | Group III

Tel No.: 637-7769
BATCH .I
Group No. III
Trainee’s :
: Katrina P. Callanta
: Juvelyn Rose I. Columbres
: Froiland Jay V. Ferrer
: Daniel V. Sabangan
Tel No.: 637-7769
Table of Contents ;
I. Preface :
- Introduction
-Who are us?
II. Basic Competencies (18 hrs.) :
-Participate in workplace communication
-Work in a team environment communication
-Practice career professionalism
-Practice occupational health and safety procedures
III. Common Competencies (18 hrs.) :
-Develop and update industry knowledge
-Observe workplace hygiene procedures
-Perform computer operations
-Perform workplace and safety practices
-Provide effective customer service
IV. Core Competencies (360hrs.) :
-Prepare dining room/restaurant area for service
-Welcome guests and take food and beverage orders
-Promote food and beverage products
-Provide food and beverage services to guests
-Provide room service
-Receive and handle guest concerns

Tel No.: 637-7769
V. Training days :
-Albums
Tel No.: 637-7769
INTRODUCTION
FOOD AND BEVERAGE SERVICE NCII – BATCH 1
GROUP III
- Katrina P. Callanta -
- Juvelyn Rose S. Columbres -
- Froiland Jay V. Ferrer -
- Daniel V. Sabangan -
Tel No.: 637-7769
WHO ARE US :
Who am I!
My name is Katrina P. Callanta, 26 years old

from Santa Barbara, Pangasinan. I was
graduated my Academic degree in Bachelor
of Science in Marine Transportation at
Pangasinan Merchant Marine Academy year
of 2016. After I graduated I have been
worked in a Maritime Review Center in a
year to sustained my staying in City while I am applying in a maritime industry.
And then the pandemic comes, everything I worked to comply my requirements
it comes nothing. But still, I am still keeping the fire burning to serve the
maritime industry alive in my heart. That’s why I took up this course Food and
Beverage Services because this will be a big help to me as I work onboard.
Aside from dreaming to work onboard in the near future, I also have the
passion on arts especially in painting. I also love watching movies by my
favorite genre is romantic movies like Bridgerton and The Notebook.
Tel No.: 637-7769
WHO ARE US :
Who am
I!
My name is Juvelyn Rose I.

Columbres, I live in Inmanduyan, Laoac,
Pangasinan, and I am the eldest of two
siblings. and I'm a joker in class, but I'm
also the one they want to bully. My
favorite hobby is eating ang dancing.
I chose this Food and Beverage Service

because I want to enhance my knowledge
and develop my skills in performing service with the guests. I also want to get a
National Certificate II because I want to go in abroad. I want to pursue my
dreams and work in the Food industry. I want to have a better life in the near
future. So, I didn't hesitate to grab this opportunity because this is my advantage
when I'm applying for a job.
Tel No.: 637-7769
WHO ARE US :
Who Am I!
My name is Froiland Jay V. Ferrer and I

live in San Carlos City Pangasinan. We are a
family of seven members. My father is a
vendor and my mother is an online Seller.
I am someone who is an extremely

noisy and friendly person. This often makes
people understand that who am i. Most importantly, I’m comfortable with
people whom I know. I have a lot of belief in dreaming big and setting goals for
myself. There are many things that I would like to achieve and do
systematically in life. It includes taking care of my parents and siblings. The
most important thing is to dedicate myself to the service of my family. There is
nothing more satisfying than helping my family.
Therefore, I have to educate myself really well on things that I want to

do. Apart from this, I am keen on learning new things each and every day and I
am extremely friendly to all the people around me which makes me a happy
person. There is a sense of happiness in spending time with friends. This also
gives an opportunity to be part of their lives. We all hang out together and eat
delicious food and lastly I chose Food And Beverage Service because my
agency told me that I need to take a vocational course which is belong to food
courses it is important to me so that I can fullfil my dreams.
Tel No.: 637-7769
Tel No.: 637-7769
WHO ARE US :
Who Am I!
I am Daniel Sabangan, from the

municipality of Sta. Barbara in Pangasinan.
Who enrolled myself with TESDA (Technical
Educational and Skills Development
Authority) , at the LITEC Technical and
Educational Center Inc. in Dagupan, I do the
appreciator of these kind of opportunities, and
make myself challenge to acquire and
develop more my knowledge and skills. I live to love cats.
Tel No.: 637-7769
II. Basic Competencies (18hrs.) :

Participate in Worplace Communication
Day .01
Learning Insight :
On our first day of training we introduce ourselves to obtain entire class

as our part in participate in workplace communication. We have come to some
effective questioning and speaking to gather and covey information. Like
getting their basic details.
Tel No.: 637-7769

Work in a Team Environment Communcation
Day .02
Learning Insight :
From getting to know each other to nominating our class officer to

identify our own role and responsibility within team. We also had a lecture
about understanding in Food and Beverage Services and importance of
communication in Food industry.
Tel No.: 637-7769

Practice Career Professionalism
Day .03
Learning Insight :
Competency is a possession and application of knowledge, skills, and

attitude to perform work activities to the standard expected in the workplace to
in practice our career professionalism. We have learn to maintained our
relationship in our colleagues.
Tel No.: 637-7769

Practice Occupational Health and Safety Procedures
Day .04
Learning Insight :
We tackled in this lesson are different types of breakfast known as

American breakfast, continental breakfast, and Asian breakfast. By afternoon
we had to familiarized the equipment and tools to identify the hazard and risks.
Tel No.: 637-7769
III. Common Competencies (18hrs.) :

Develop and Update Industry Knowledge
Day .05
Learning Insight :
Day 5 of our food and beverage service training we are doing a napkin
folding or the other term serviette Napkin folding is most encountered as a table
decoration in fancy restaurants. In our training they teach us how to fold
different napkin folding example on that picture he makes elephant, rose,
pyramid, double candle and mother folding.
Tel No.: 637-7769

Observe Workplace Hygiene Procedures
Day .06
Learning Insight :
Practicing and familiarized again the equipment and tools then we had a
practicum. To test us if we already know the equipment and tools. And before
was the day ends, we had our first zumba or an aerobic exercise, for a atleast
sets of ‘3’, and took our unwind weekend, after.
Tel No.: 637-7769

Perform Computer Operations
Day .07
Learning insight :
Day 7 of our food and beverage service training we are doing a bar
counter cleaning may not be the most glamorous part of our training, but it’s a
crucial aspect not just for the sake of your customers who don’t want to see you
making their drinks in a dirty environment, but because keeping a tidy bar will
also help you perform better. This are the area that need to check for cleanliness
dining area, bar counter, food display counter, dispatching counter, cashier
counter, dishwashing counter, service station/side stand and food preparation
area/kitchen area
Tel No.: 637-7769

Perform Workplace and Safety Procedures
Day .08
Learning insight :
Day 7 of our food and beverage service training in this day we are doing
skirting there’s a lot of different skirting designs for example Diamond table
skirting, Box Pleats, Shirred Pleats and Premier. The primary purpose of a table
skirt is to hide the table legs. Table legs can often ruin the aesthetics of an event,
especially if the tables are not exactly visually appealing. With a lovely table
skirt, you can hide away these imperfections and give the illusion of elegance
Tel No.: 637-7769

Provide Effective Customer Service
Day .09
Learning insight:
Day 9 of our food and beverage service training observe workplace

hygiene procedures. Hygiene risk beyond the control of individual staff
members is reported to the appropriate person for follow-up. Action to
minimize and remove risk are taken within scape of individual responsibility of
enterprise/legal requirements
Tel No.: 637-7769

It covers the core competencies of (1) Prepaire dining room/restaurant
area for service; (2) Welcome guests and take food and beverage orders;
(3) Promote food and beverage products; (4) Provide food and beverage
services to guest; (5) Provide room service; and (6) Receive and handle
guest concerns.
Tel No.: 637-7769

Prepare Dining room/Restaurant area for Service.
Day .10
I. Take table Reservations :
The restaurant reservation

system is an advanced quest to
confirm restaurant tables.
A table reservation in
restaurant means that
someone has already booked a
table before entering the
restaurant. Basically, the
restaurant reservation system
is a software solution that
assists restaurant customers
conveniently.
Nowadays restaurant table
reservations have been a common way for restaurant clients. Basically, the
table reservation process has been an indispensable part of a restaurant due to
its privilege.
Learning insights :
On the 10th day. In our training, we have learned all about preparing a table
reservations that Inquiries are answered promptly, clearly and
accurately. Pertinent questions are thoroughly asked to complete the
details of the reservations. Data reservations are should be recorded
on forms accurateky based on establishment’s standards.
Tel No.: 637-7769

Day .11
Learning insights :
On the 11th day. In our training, we have learned all about preparing a table
reservations. A receptionist is the responsible for taking guests reservations, in
may accordance to the establishment’s ordered sequence; when is the specific
date, and accurated arrival time as possible; name of the guest making the
reservation/s; number of people, who will use the reservation; preferrence in
on area; special requests; method of payment.
Tel No.: 637-7769

Day .12
Learning insights :
On the 12th day. In our training, we have learned that, in a table reservation,
inquiries are promptly shall answer, clearly, andaccurately. Reservations data
recorded on forms accuratedly based on the establishment’s standard, too.
May innitially the additional information, who is making the table reservation.
Tel No.: 637-7769

Day .13
.
✓ Service or waiter’s stationsare stocked with supplies necessary
for service.
✓ All tableware and dining room equipment are cleaned, wiped,
and put in their necessary places.
Learning insights :
On the 13th day. In our training, we have learned that, in preparing service
stations and equipments are all the tableware, and dining equipments are
should cleaned, wiped, and put in their proper places. And was called it a day
after our ‘2nd week in training zumba.
Tel No.: 637-7769

Day .14
Learning insights :
stations the service stationsare are stocked with its necessary supplies, ready
for operation.
Tel No.: 637-7769

Day .15
Learning insights :
equipments, electrical appliances is considered ready for operation such as;
coffee and tea warmer, bread warmer, etc...
Tel No.: 637-7769

Day .16
Assigned Task/s :
✓ Tables are set according to the standards of the food service estalishments.
✓ Tableware andglassware are wiped and polished before they are set up on the
table.
✓ Cloth napkins are folded properly and laid on the table appropriately according to
napkin folding style. Buffet or display tables are skirted properly taking into account
symmetry, balance and harmony in size and design
Learning insights :
On the 16th day. In our training, we have learned that, in setting-up the table
for dining area; tables are set accordingly to the standards of the food service
establishment.
Tel No.: 637-7769

Day .17
English table set-up :
-Appetizer
-Soup
-Salad
-Fish
-Main course
-Dessert
; American/ Russian/ French/ Bouquet sets-up
Learning insights :
On the 17th day. In our training, we have learned that, in setting-up the table
for service. The tableware, glassware, and flatware are should wiped and
polished for the operation.
Tel No.: 637-7769

Day .18
Learning insights :
On the 18th day. In our training, we have learned that, in setting-up table for
dining. The napkin/serviette are should folded properly, and laidon the tablie
appropriately according to service style.
Tel No.: 637-7769

Day .19
Learning insights :
On the 19th day. In our training, we have learned that, in setting-up the mood
of the dining area, the lights are adjusted by the time of the day, and music are
appropriately adjusted, if it is applicable. On the ‘3rd week in our training, We
did had to lead and presented our zumba, and filled-fully performed our
exercise.
Tel No.: 637-7769

Day .20
Learning insights :
On the 20th day. In our training, we have learned that, in setting-up the
ambiance of the dining area, the furnitures, decorations are settled-up in
accordance of theme, and concept with the dining room.
Tel No.: 637-7769

Welcome Guests and Take Food and Beverage Orders.
Day .21
 Learning insights :
On the 21st day. In our training, we have learned that, in welcoming and
greeting the guests, by acknowledging them by way of starting
conversation and breaking down barriers established t o make guest feel
welcome and important, whenever any guest arrives, it is the
responsibility of the service staff to approach and meet the guest with a
smile, maintain eye contact and with proper body posture greet the
accordingly at the door.
Tel No.: 637-7769

Day .22
Learning insights :
On the 22nd day. In our training, we have learned that, in seating the guests
may be evenly escorted according to their table allocations.
Tel No.: 637-7769

Day .23
Learning insights :
On the 23rd day. In our training, we have learned that, in seating the guests,
guest are should seated evenly among stations to control the traffic flow of
guests in the dining room.
Tel No.: 637-7769

Day .24
Learning insights :
On the 24th day. In our training, we have learned that, in taking food and
beverage orders, must be the menu is presented properly, in a standard
practice.
Tel No.: 637-7769

Day .25
Learning insights :
On the 25th day. In our training, we have learned that, in taking food and
beverage orders, the order may taken completely in accordance with
establishment’s standard procedures. And the special request and
requirements are should noted-down accurately.
Tel No.: 637-7769

Day .26
Learning insights :
On the 26th day. In our training, we have learned that, in liase between kitchen
and service areas are necessary. Orders must thoroughly placed and sent to
the kitchen promptly, checked, cleaned in accoradance by establishments
standards. Had our enjoyful 4th weeks in training weekend after the zumba.
Tel No.: 637-7769

Promote Food and Beverage Products.
Day .27
Learning insights :
On the 27th day. In our training, we have learned that, in knowing the
products, naming and pronounciations of the dishes are should mastered, and
Ingredients of dishes, too. Sauces and accompaniments, also.
Tel No.: 637-7769

Day .28
Learning insights :
On the 28th day. In our training, we have learned that, in leaning the products
descriptions of every item in the menu are should deliberated by the heart.
Having a conciousness in a common-allergy-descriptions to prevent serious
health consequences in on a restaurant.
Tel No.: 637-7769

Day .29
Learning insights :
On the 29th day. In our training, we have learned that, in undertaking a
suggestive selling should compromise, information about the food items
provided in a clear explanations and descriptions. Assisting guests about
special items or promo selections about the specific suggestion is ideal, rather
than just mentioning the general categories in the menu, to help them make
the choice, and know what they want.
Tel No.: 637-7769

Day .30
Learning insights :
On the 30th day. In our training, we have learned that, in suggesting a sales by
the standard food and beverage pairings are highly recommended. Descriptive
languange are, also, used while explaining the dishes, to make it more
tempting, and appetizing.
Tel No.: 637-7769

Day .30
Learning insights :
On the 30th day. In our training, we have learned that, in carrying out the
upselling technique could be a highly profitable to increase guests check, but it
could lead to slowing down, too.
Tel No.: 637-7769

Day .31
Learning insights :
On the 31st day. In our training, we have learned that, in carrying out the
upselling strategies that pre-suggesting new items, to regular guests to
encourage them to try other items in the menu, although second servings of
items are offered idealy in possible adjustments with the others.
Tel No.: 637-7769

Provide Food and Beverage Services to Guests.
Day .32
Learning insights :
On the 32nd day. In our training, we have learned that, in providing food and
beverage services to guests should in sequence of service, and its meal delivery
are should be monitored in accordance with the enterprise procedures.
Ordering food are picked up promptly from service areas. Food orders should
be checked for presentation in its appropriate granishes and accompaniments.
Tel No.: 637-7769

Provide Room Service
Day .33
Learning insights :
On the 33th day. In our training, we have learned that, in providing room
service should take and process the room service orders, through telephone
call are answered promptly and courteously in according wuth customer
service. Naming guests are checked and used throughout the interaction.
Thoroughly informing are recorded and checked, too, in accordance with
establishment policy and procedures.
Tel No.: 637-7769

Receive and Handle Guest Concerns
Day .34
Learning insights :
On the 34th day. In our training, we have learned that, in receiving and
handling guest concerns hearing them with the complain is obtained from the
entire story of issue from guest without interuptions. Apologizing to the guests
with sincerety is idealy offered for the disservice. Empathy is, also, showned to
the guest to make them genuine concerned and considered. Excuses or
blaming others are avoided.
Tel No.: 637-7769
Oral Recitations :
Day .35-36
✓ Review Exercise ( I. A. )
Tel No.: 637-7769
Post-Test :
Day .37
✓ A post-test out of 60 items ( F&B S’ )

Tel No.: 637-7769
Institutional Assesment :
Day .38-41
✓ Table Reservation ( through phone-call )

✓ Table set-up ( American/ English/ Russian/ French sets-up )
✓ Pre-Room Service ( by phone-call )
✓ Post-Room Service
✓ Table Napkin Folding
Tel No.: 637-7769
Final Post-Test :
Day .42
✓ Had our Final-test in F&B S’ training
✓ A final-test out of 60 items.

Tel No.: 637-7769
Recap and Masterization :
Day .43
✓ Lifting tray ( Room Service )
✓ Table setting-up ( American set-up )

Tel No.: 637-7769
Day .44
Tel No.: 637-7769
Day .45
Tel No.: 637-7769
V. Training days
Our very first day as a group ‘3’ wewere cote

Tel No.: 637-7769

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Lite Technical and Educational Center Inc.

2/F YMCA Bldg., Tapuac District Dagupan City

Food and Beverage

BATCH 01 | Group III

Group No. III

-Who are us?

II. Basic Competencies (18 hrs.) :

-Participate in workplace communication

-Work in a team environment communication

-Practice career professionalism

-Practice occupational health and safety procedures

III. Common Competencies (18 hrs.) :

-Develop and update industry knowledge

-Observe workplace hygiene procedures

-Perform computer operations

-Perform workplace and safety practices

-Provide effective customer service

IV. Core Competencies (360hrs.) :

-Prepare dining room/restaurant area for service

-Welcome guests and take food and beverage orders

-Promote food and beverage products

-Provide food and beverage services to guests

-Provide room service

-Receive and handle guest concerns

FOOD AND BEVERAGE SERVICE NCII – BATCH 1

My name is Katrina P. Callanta, 26 years old

My name is Juvelyn Rose I.

I chose this Food and Beverage Service

My name is Froiland Jay V. Ferrer and I

I am someone who is an extremely

Therefore, I have to educate myself really well on things that I want to

I am Daniel Sabangan, from the

II. Basic Competencies (18hrs.) :

On our first day of training we introduce ourselves to obtain entire class

II. Basic Competencies (18hrs.) :

From getting to know each other to nominating our class officer to

II. Basic Competencies (18hrs.) :

Competency is a possession and application of knowledge, skills, and

II. Basic Competencies (18hrs.) :

We tackled in this lesson are different types of breakfast known as

III. Common Competencies (18hrs.) :

III. Common Competencies (18hrs.) :

III. Common Competencies (18hrs.) :

III. Common Competencies (18hrs.) :

III. Common Competencies (18hrs.) :

Day 9 of our food and beverage service training observe workplace

IV. Core Competencies (360hrs.) :

IV. Core Competencies (360hrs.) :

I. Take table Reservations :

The restaurant reservation

IV. Core Competencies (360hrs.) :

IV. Core Competencies (360hrs.) :

IV. Core Competencies (360hrs.) :

IV. Core Competencies (360hrs.) :

IV. Core Competencies (360hrs.) :

IV. Core Competencies (360hrs.) :

IV. Core Competencies (360hrs.) :

English table set-up :

; American/ Russian/ French/ Bouquet sets-up

IV. Core Competencies (360hrs.) :

IV. Core Competencies (360hrs.) :

IV. Core Competencies (360hrs.) :