Food and Beverage Service L - 1

FOOD AND BEVERAGE SERVICE
LEVEL – I
CURRICULUM
Based on October, 2021 (V- IV) Occupational
Standard (OS)
March, 2022
Addis Ababa, Ethiopia
Preface
The reformed TVET-System is an outcome-based system. It utilizes the needs of the labor
market and occupational requirements from the world of work as the benchmark and standard
for TVET delivery. The requirements from the world of work are analyzed and documented –
taking into account international benchmarking – as occupational standards (OS).
In the reformed TVET-System, curricula and curriculum development play an important role
with regard to quality driven comparable TVET-Delivery. The Curricula help to facilitate the
training process in a way, that trainees acquire the set of occupational competences (skills,
knowledge and attitude) required at the working place and defined in the occupational
standards (OS).
This curriculum has been developed by a group of professional experts from different
Regional TVET Bureaus, colleges, Industries, Institutes and universities based on the
occupational standard for food and beverage service Level I.
The curriculum development process has been actively supported and facilitated by Ministry
of Labor and Skills
Author/Copyright : Version - 4
Page 1 of 54 Food and Beverage Service
Ministry of Labor and Skills Level- I March, 2022
TVET-Program Design
1.1. TVET-Program Title: food and beverage service Level I
1.2. TVET-Program Description

The Program is designed to develop the necessary knowledge, skills and attitude of the
trainees to the standard required by the occupation. The contents of this program are in line
with the occupational standard. The Trainees who successfully completed the Program will
be qualified to work as a waiter/waitress with competencies elaborated in the respective OS.
Graduates of the program will have the required qualification to work in the Culture,
Tourism and Hospitality sector in the field of food and beverage service.
The prime objective of this training program is to equip the Trainees with the identified
competences specified in the OS. Graduates are therefore expected to Develop and Update
Hospitality Industry, Use food hygiene practices, Serve food and beverage, Prepare and serve
non-alcoholic beverages, Provide information about product and services, Provide Quality
Customer Service, Conduct Basic Workplace Oral Communication in English I, Conduct
Basic Workplace Oral Communication in a language other than English I and Apply 5S
Procedures in accordance with the performance criteria and evidence guide described in the
OS.
1.3. TVET-Program Training Outcomes

The expected outputs of this program are the acquisition and implementation of the following
units of competences:
CTH FBS1 01 1021 Develop and Update Hospitality Industry
CTH FBS1 02 1021 Use food hygiene practices
CTH FBS1 03 1021 Serve food and beverage
CTH FBS1 04 1021 Prepare and serve non-alcoholic beverages
CTH FBS1 05 1021 Provide information about product and services
CTH FBS1 06 1021 Provide Quality Customer Service
CTH FBS1 07 1021 Apply 5s Procedures
1.4. Duration of the TVET-Program
The Program will have duration of 568 hours including the on school/ Institution training
and on-the-job practice or cooperative training time. Such cooperative training based on
realities of the industry, nature of the occupation, location of the TVET institution, and other
factors will be considered in the training delivery to ensure that trainees acquire practical and
workplace experience.
s.no Unit competency TVET Institution Cooperative Total Remarks

training training hours
Theory Practical
Develop and Update 48 16 16 80
1.
Hospitality Industry
2. Use food hygiene practices 32 16 24 72
3. Serve food and beverage 48 48 32 128
Prepare and serve non- 32 32 32 96

4.
alcoholic beverages
Provide information about 24 24 16 64
5.
product and services
Provide Quality Customer 24 24 16 64
6.
Service
7. Apply 5S Procedures 32 16 16 64
8. Sum 240 176 152 568
1.5. Qualification Level and Certification
Based on the descriptors elaborated on the Ethiopian National TVET Qualification
Framework (NTQF) the qualification of this specific TVET Program is Level I.
The trainee can exit after successfully completing the modules in one level and will be
awarded the equivalent institutional certificate on the level completed. However, only
institutional certificate of training accomplishment will be awarded.
1.6. Target Groups

Any citizen who meets the entry requirements under items 1.7 and capable of participating in
the training activities is entitled to take part in the Program.
1.7 Entry Requirements

The prospective participants of this program are required to possess the requirements or
directive of the Ministry of Labor and Skills.
1.8 Mode of Delivery

This TVET-Program is characterized as a formal Program on middle level technical skills.
The mode of delivery is co-operative training. The time spent by the trainees in the real work
place/ industry will give them enough exposure to the actual world of work and enable them
to get hands-on experience.
The co-operative approach will be supported with school-based lecture-discussion, simulation

and actual practice. These modalities will be utilized before the trainees are exposed to the
industry environment.
Hence based on the nature of the occupation, location of the TVET institutions, and interest
of the industry alternative mode of cooperative training such as apprenticeships, internship
and traineeship will be employed. In addition, in the areas where industry is not sufficiently
available the established production and service centers/learning factories in TVET
institutions will be used as cooperative training places. The Training-Institution and identified
companies have forged an agreement to co-operate with regard to the implementation of this
program.
1.9. TVET-Program Structure
Unit of Competence Module Code & Title Learning Outcomes Duration
(In Hours)
CTH FBS1 01 1021 Develop and CTH FBS1 M01 0322 Developing and • Seek information on the hospitality 80
Update Updating Hospitality industry

Hospitality Industry • Source and apply information on legal
Industry and ethical issues for the hospitality
industry
• Update hospitality industry knowledge
CTH FBS1 02 1021 Use food CTH FBS1 M02 0322 Using food hygiene • Follow hygiene procedures and identify 72
hygiene practices hygiene hazards

practices • Maintain personal hygiene.
• Implement procedures for food safety
• Handle food safely
• Prevent food contamination
• Maintain a clean environment
CTH FBS1 03 1021 Serve food and CTH FBS1 M03 0322 Serving food and • Prepare for service 128
beverage beverage • Welcome customers

• Take and process orders
• Serve food and drinks
• Clear tables and bill customers
• Close down after service
CTH FBS1 04 1021 Prepare and CTH FBS1 M04 0322 Preparing and serving • Clean bar and equipment 96
serve non- non-alcoholic • Organize and prepare work areas

alcoholic beverages • Provide and advise customers on non-
beverages alcoholic drinks
• Prepare non-alcoholic drinks
• Present and Serve non-alcoholic drinks
• Perform after service activities
• Reduce negative environmental impacts
CTH FBS1 05 1021 Provide CTH FBS1 M05 0322 Providing information • Develop product and service knowledge 64
information about product and • Assist customers on products or services

about product services • Seek feedback on services.
and services • Manage and use information about
clients and customers
CTH FBS1 06 1021 Provide Quality CTH FBS1 M06 0322 Providing Quality • Develop and maintain product 64
Customer Customer Service knowledge

Service • Provide quality service
• Communicate with customers and
colleagues from diverse backgrounds.
• Address cross-cultural
misunderstandings.
• Deal with complaints and difficult
customer service situations
CTH FBS1 07 1021 Apply 5s CTH FBS1 M070322 Apply 5s Procedures • Prepare for work. 64
Procedures • Sort items.

• Set all items in order.
• Perform shine activities.
• Standardize 5S.
• Sustain 5S.
1.10 Institutional Assessment
Two types of evaluation will be used in determining the extent to which training outcomes
are achieved. The specific training outcomes are stated in the modules. In assessing them,
verifiable and observable indicators and standards shall be used.
The formative assessment is incorporated in the training modules and form part of the
training process. Formative evaluation provides the trainee with feedback regarding success
or failure in attaining training outcomes. It identifies the specific training errors that need to
be corrected, and provides reinforcement for successful performance as well. For the teacher,
formative evaluation provides information for making instruction and remedial work more
effective.
Summative Evaluation the other form of evaluation is given when all the modules in the
program have been accomplished. It determines the extent to which competence have been
achieved. And, the result of this assessment decision shall be expressed in the term of
institutional Assessment implementation guidelines..
Techniques or tools for obtaining information about trainees’ achievement include oral or
written test, demonstration and on-site observation.
1.11 TVET Teachers Profile

The teachers conducting this particular TVET Program are B Level and above who have
satisfactory practical experiences or equivalent qualifications.
LEARNING MODULE 01
TVET-PROGRAMME TITLE: Food and Beverage Service I

MODULE TITLE: Developing and Updating Hospitality Industry Knowledge
MODULE CODE: CTH FBS1 M01 0322
NOMINAL DURATION: 80 Hours
MODULE DESCRIPTION: This module describes the performance outcomes, skills and
knowledge required to develop and update knowledge of the hospitality industry, including the
role of different industry sectors and key legal and ethical issues that must be considered by
hospitality industry personnel in their day-to-day work.
LEARNING OUTCOMES
At the end of the module the trainee will be able to:
LO1. Seek information on the hospitality industry
LO2 Source and apply information on legal and ethical issues for the hospitality industry
LO3. Update hospitality industry knowledge
MODULE CONTENTS:
1.1. Identifying and accessing Information sources on the hospitality industry
1.2. Obtaining information within the industry
1.3. Accessing and updating Specific information
1.4. Using knowledge of the hospitality industry.
LO2. Source and apply information on legal and ethical issues for the hospitality industry
2.1 Obtaining information on legal and ethical issues
2.2 Conducting day-to-day hospitality industry activities
LO3. Update hospitality industry knowledge

3.1. Updating knowledge of the hospitality industry
3.2. Monitoring current issues of concern to the industry
3.3. Sharing updated knowledge with customers and colleagues
Learning Methods:
• Lecture and Discussion

• Démonstration
• Simulation
• Role playing
• Case study
Assessment Methods:
• Interview / Written Test / Oral Questioning
• Observation / Demonstration
ASESSMENT CRITERIA:
• Information sources on the hospitality industry are identified and accessed
appropriately and correctly.
• Information is obtained to assist effective work performance within the industry.
• Specific information is accessed and updated on relevant sectors of work.
• Knowledge of the hospitality industry is used in the correct context to enhance
quality of work performance
LO.2 Source and apply information on legal and ethical issues for the hospitality
industry
• Information is obtained on legal and ethical issues to assist effective work
performance.
• Day-to-day hospitality industry activities are conducted according to legal obligations
and ethical industry practices.
LO.3 Update hospitality industry knowledge

• A range of opportunities to update general knowledge of the hospitality industry is
identified and used.
• Current issues of concern to the industry are monitored.
• Updated knowledge with customers and colleagues is shared as appropriate and
incorporate this knowledge into day-to-day work activities
Annex: Resource Requirements
Module code: CTH FBS1 M01 0322
Module Title: Developing and Updating Hospitality Industry
Item Category/Item Description/ Specifications Quantity Recommended

No. Ratio
(Item:
Trainee)
A. Learning Materials
TTTLM prepared by the
1. Text book 25 1:1
trainer
2. Reference Books
2.1 Hospitality industry (vikas choudaty 2013) 1:5 1:5
John Cousins
Dennis Lill icrap
2.2. Food and beverage service 5 1:5
Suzanne Weekes, 9th
edition, 2016
2.3.Food and Beverage Service Bruce Axler (2013) 5 1:5
Learning Facilities &
B.
Infrastructure
1. Lecture Room 5mx5m 1 1:25
2. Shop Standard 1 1:25
3 Library 10mx10m 1 1:25
C. Consumable Materials
1. Pen Variety 25 1:1
2. Paper A4 size 25 1:1
3. White marker Push able 5 1:5
4. Flip chart Sinarline 5 1:5
D. Tools and Equipment’s
1. Computer Desktop/laptop 1 1:25
2 Printer HP LaserJet 1 1:25
3 Scanner HP 1 1:25
LEARNING MODULE 02
TVET-PROGRAMME TITLE: Food and Beverage Service Level I

MODULE TITLE: Using food hygiene practices
NOMINAL DURATION:72 Hours
MODULE DESCRIPTION: This module describes the performance outcomes, skills and
knowledge required to handle food safely during the storage, preparation, display, service and
disposal of food within a range of service industry operations.
LEARNING OUTCOMES
LO1. Follow hygiene procedures and identify hygiene hazards
LO2. Maintain personal hygiene
LO3. Implement procedures for food safety
LO4. Handle food safely
Lo5. Prevent food contamination
Lo6. Maintain a clean environment
MODULE CONTENTS:
LO1. Follow hygiene procedures and identify hygiene hazards
1.1. Accessing and following hygiene procedures and policies
1.2. Identifying and reporting poor organization practices
1.3. Identifying hygiene hazards
1.4. Taking action to remove or minimize hazards
1.5. Reporting hygiene hazards to appropriate person
LO2. Maintain personal hygiene

2.1 Developing personal cleanliness practices
2.2 Checking and adjusting personal cleanliness during service
2.3 Checking cleanliness of uniform and personal protective equipment
LO3. Implement procedures for food safety

3.1 Accessing and using relevant documents
3.2 Following food safety policies and procedures
3.3 Controlling food hazards at critical control points
3.4 Completing food safety monitoring processes and documents
3.5 Identifying and reporting consistent practices
3.6 Taking corrective actions within scope of job responsibility for incidents
LO4. Handle food safely

4.1 Selecting and applying food receiving procedures
4.2 Storing food in the appropriate environmental conditions
4.3 Storing food in control temperatures appropriately
4.4 Preparing food in a safe manner
4.5 Using cool and heat processes
4.6 Monitoring temperature of food throughout the preparation process
4.7 Ensuring the safety of food prepare, serve and seals
LO5. Prevent food contamination

5.1 Maintaining Clean clothes
5.2 Ensuring worn out clothing do not contaminate food
5.3 Preventing unnecessary direct contact of food
5.4 Eliminating food contamination
5.5 Maintaining the use of clean materials and clothes.
5.6 Washing handset
5.7 Following hand washing procedures
5.8 Cleaning and sanitizing equipment properly
5.9 Disposing food promptly
5.10 Marking and keeping debris separately from other foodstuffs
LO6 Maintain a clean environment

6.1 Cleaning and sanitizing equipment, surfaces and utensils
6.2 Using appropriate containers for accumulation of garbage and recycled matter
6.3 Identifying and reporting equipment that requires cleaning or maintenance
6.4 Disposing chipped, broken or cracked eating, drinking or food handling utensils
6.5 Taking measures within scope of responsibility
Learning Methods:

• Démonstration
• Simulation
• Role Play
Assessment Methods:
ASESSMENT CRITERIA:
LO.1 Follow hygiene procedures and identify hygiene hazards
• Hygiene procedures and policies are accessed and followed correctly and consistently
according to organization and legal requirements to ensure health and safety of customers
and colleagues.
• Poor organization practices that are inconsistent with hygiene procedures are identified
and reported.
• Hygiene hazards that may affect the health and safety of customers, colleagues and self
are identified.
• Action is taken to remove or minimize the hazards within scope of individual
responsibility and according to organization and legal requirements.
• Hygiene hazards are promptly reported to appropriate person for follow up where control
of hazard is beyond the scope of individual responsibility
LO.2 Maintain personal hygiene.

• A routine of personal cleanliness practices is developed in preparation for work and to
maintain customer confidence in organizational service.
• Personal cleanliness is checked and adjusted during service periods to maintain health of
self and others.
• Cleanliness of uniform and personal protective equipment is checked for contamination
during service periods and adjusts to maintain health of self and others.
LO.3 Implement procedures for food safety

• Relevant documents are accessed and used from the organization food safety program.
• All food safety policies and procedures are followed correctly and consistently according
to organization food safety program requirements to ensure compliance of all food
handling practices.
• All food hazards are controlled at critical control points.
• Food safety monitoring processes and documents are completed as outlined in the food
safety program.
• Inconsistent practices with the food safety program are identified and reported.
• Corrective actions are taken within scope of job responsibility for incidents where food
hazards are found not to be under control.
LO.4 Handle food safely

• Food receiving procedures appropriate to the specific food type is selected and applied.
• Food is stored in the appropriate environmental conditions so that it is protected from
contamination and to ensure its freshness, quality and appearance.
• Food is stored at appropriately controlled temperatures and ensures that any frozen items
remain frozen during storage.
• Food is prepared in a safe manner to ensure that it is protected from contamination.
• Cooling and heating processes that will not adversely affect the microbiological safety of
the food are used.
• Temperature of food is monitored throughout the preparation process to achieve
microbiological safety of the food at all times.
• Ensure the safety of food prepared, served and sold to customers under other condition
LO.5 Prevent food contamination

• Clean clothes are maintained; required personal protective clothing is worn and only
organization-approved bandages and dressings are used to prevent contamination to
food.
• No clothing or other items worn is ensured not to contaminate food.
• Unnecessary direct contact with ready to eat food is prevented.
• Food is not allowed to become contaminated with any body fluids or tobacco product
from sneezing, coughing, blowing nose, spitting, smoking or eating over food or food
preparation surfaces.
• The use of clean materials and clothes is maintained and safe and hygienic practices are
ensured to avoid cross-contamination of other items in the workplace.
• Handset is washed to the appropriate times and hand washing procedures are followed
correctly and consistently according to organization and legal requirements.
• Hands are washed using appropriate facilities.
• Food is disposed of promptly to ensure no cross-contamination of other foodstuffs
• Debris are marked and kept separated from other foodstuffs any food identified for
disposal until disposal is complete.
LO.6 Maintain a clean environment
• Equipment, surfaces and utensils used during food handling process are cleaned and
sanitized.
• Appropriate containers are used and the accumulation of garbage and recycled matter
should not be allowed.
• Equipment that requires cleaning or maintenance to ensure its cleanliness and safe
operation are identified and reported.
• Chipped, broken or cracked eating, drinking or food handling utensils is disposed of or
report is made if disposal is outside scope of responsibility.
• Measures must be taken within scope of responsibility to ensure food handling areas are
free from animals and pests and any incidents of animal or pest infestation is reported.
MODULE CODE: CTH FBS1M 02 0322
MODULE TITLE: Using food hygiene practices
Item Category/Item Description/ Quantity Recommended Ratio

No. Specifications (Item: Trainee)
TTTLM prepared
1. TTLM 25 1:1
by the trainer
2. Reference Books
Food industry ;training program and USDH1961
1 5 1:5
facility
2 Institutional food management Mohini Sethi2004 2 1:12
B. Learning Facilities & Infrastructure
1. Class room 5mx5m 1 1:25
2 Work shop Standard Standard
1. Uniforms Standardize 25 1:1
2 Table clothes Standardize 4 1:5
3 Napkin Standardize 25 1:1
4 Soap Liquid 1 1:25
5 Cleaning agent Detergent 1 1:25
6 Paper A4, pack 10 1:1
7 Chalk and marker Pack 5 1:1
1. Whiteboard Standard 1 1:25
2 Computer Dell/ Laptop 1 1:25
3 Printer Standard 1 1:25
4 black board Standard 1 1:25
5 Broom and brash Standard 5 1:5
6 Mop Standard 5 1:5
7 Squeegee Standard 5 1:5
8 Trash bin Standard 5 1:5
Learning Module 03
TVET-Programme Title: Food And Beverage Service I

Module Title: Serving Food And Beverage To Customers
Module Code: CTH FBS1 M03 0322
Nominal Duration: 128 Hours
Module description: This module describes the performance outcomes, skills and knowledge
required to serve food and beverage to customers in a range of a restaurant dining area. It covers
general knowledge of and service techniques of all meals and beverages.
Learning outcomes
LO1. Prepare for service
LO2. Welcome customers
LO3. Take and process orders
LO4. Serve food and drinks
LO5. Clear tables and bill customers
LO6. Close down after service
Module contents:
1.1 Understanding the food and beverage service department
1.2 Identifying duties food and beverage service personnel
1.3 Understanding the professional attributes of the waiting staffs
1.4 Developing and understanding the food and beverage service outlets
1.5 Performing Miss-en-scene
1.6 Performing Miss-en-place
1.7 Displaying food and beverage items

2.1 Greeting customers on arrival
2.2 Providing information on arrival
2.3 Escorting the customer on arrival
2.4 Assisting to seat and offering pre-meal services

3.1 Presenting menu to customers.
3.2 Providing clear information and explanation.
3.3 Making recommendations and suggestions.
3.4 Answering customer questions on menu items.
3.5 Taking and recording orders using the format.
3.6 Operating the ordering system.
3.7 Relying information about any special requests.
3.8 Adjusting glassware, service ware and cutlery suitable for menu choice

4.1 Collecting food and beverage selections
4.2 Serving food and beverage to the correct person courteously
4.3 Recognizing and following delays or deficiencies in service
4.4 Advising and reassuring customers about any delays or problems.
4.5 Checking customer satisfaction

5.1 Removing used items in a timely manner
5.2 Disposing leftover food and disposables
5.3 Disposing recyclable items
5.4 Processing and receiving accounts payment
5.5 Thanking and fare-welling customers

6.1 Clearing, cleaning, dismantling and storing furniture and equipment
6.2 Preparing the set up for next service
6.3 Reviewing and evaluating the service
6.4 Providing handover to incoming colleagues and sharing relevant information.
Learning methods:
• Lecture and discussion

• Demonstration
• Simulation
• Role playing
Assessment methods:
• Written test
• Oral questioning/Interview
• Practical demonstration/Observation
ASSESSMENT CRITERIA:
• Food and beverage service outlet information is developed and understood.
• Furniture and fittings are checked for cleanliness and condition prior to service according
to enterprise procedures, and take corrective action where required.
• The environment is prepared and adjusted to ensure comfort and ambience for customers,
as appropriate.
• Table is set up according to enterprise requirements, customer requests, staff convenience
and safety.
• Furniture is checked for stability of customer and service personnel access according to
legislative requirements.
• Equipment is checked and prepared for service and remove, clean or replace items not
meeting enterprise standards.
• Food and beverage items are displayed according to enterprise and legislative
requirements

• Customers are greeted on arrival, according to enterprise customer service standards.
• Information is provided to customers, giving clear explanations and descriptions up on
arrival.

• Recommendations and suggestions are made to customers to assist them with drink and
meal selection.
• Customer questions on menu items are answered correctly and courteously
• Orders are taken and recorded accurately and legibly using the format required by the
enterprise then coincide with the customer and convey them promptly to the kitchen or
bar, where appropriate.
• The ordering system is operated according to enterprise procedures.
• Information is relayed about any special requests or dietary or cultural requirements to
relevant person where appropriate.
• Glassware, service ware and cutlery suitable for menu choice are provided according to
enterprise procedures.

• Food and beverage selections are collected promptly from kitchen or bar, checked for
accuracy and presentation, and conveyed them to customers safely.
• Food and beverage is served courteously and to the correct person, according to
enterprise standards and hygiene requirements.
• Any delays or deficiencies in service are recognized and following up promptly.
• Customers are advised and reassured about any delays or problems.
• Customer satisfaction is checked at the appropriate time.

• Used items are removed in a timely manner and safely transfer them to the appropriate
location for cleaning.
• Leftover food and disposables are disposed of according to hygiene regulations and
enterprise practice.
• Recyclable items are disposed of according to local regulations and enterprise practice.
• Accounts are processed and received payment at appropriate time and according to
enterprise procedures
• Customers are thanked and fare welled courteously

• Furniture and equipment is cleared, cleaned, dismantled and stored according to
enterprise procedures and safety requirements.
• Set up for next service is prepared according to enterprise procedures and requirements.
• Service is reviewed and evaluated with colleagues where appropriate and identifies
possible improvements.
• Handover is provided to incoming colleagues and relevant information is shared.
Annex: Resource requirements
Module Title: Serving Food and Beverage to Customers
Item no. Category/item Description/ specifications Quantity Recommended

ratio
(item: trainee)
A. Learning materials
TTLM prepared by the
1. TTLM 25 1:1
trainer
2. Reference books
John Cousins
Food and beverage Dennis Lill icrap
2.1. 5 1:5
service Suzanne Weekes, 9th edition,
2016
Food and Beverage Bruce Axler (2013)
2.2. 5 1:5
Service
Food and Beverage B.Sc ( catering science &
2.3. 5 1:5
Services-I hotel mngt), 2008
Food and Beverage Ahmed, M.N (2006)
2.4. 5 1:5
Services
Food and Beverage Casado, M. (1994)
2.5. 5 1:5
Service Manual
Skills for the Hotel, Catering
An Introduction to Food
2.6. and Tourism Industry, 5 1:5
and Beverage Service,
CERT (1987)
2.7. Professional Table Service Meyer, S, 1990 5 1:5
Learning facilities &
B.
infrastructure
1. Class room 5X5 meter 1 25
2. Restaurant (workshop) Standard 1 25
3. Library Standard 1 25
C. Consumable materials
1. Starter Portion 5 1:5
2. Main Dish Portion 5 1:5
3. Dessert Portion 5 1:5
4. Soft Drink Varity 25 1:1
5. Beers Varity 25 1:1
6. Wine Varity 5 1:5
7. Water Bottle ½ l 25 1:1
8. Tea Pack 5 1:5
9. Coffee Pack 5 1:5
10. Sugar Pack 5 1:5
D. Tools and equipments
1. Glasses Varity 25 1:25
2. Napkin Linen 25 1:25
3. Plate Varity 25 1:25
4. Knife Varity 25 1:25
5. Fork Varity 25 1:25
6. Cruet set Standard 5 1:5
7. Placemats Standard 5 1:5
8. Tables Varity 5 1:5
9. Chairs Standard 25 1:25
10. Point-of-sale (POS) Computerized 1 1:25
Learning Module 04
TVET-Programme Title: Food And Beverage Service I

Module Title: Preparing and Serving Non-Alcoholic Beverages
Nominal Duration:96 Hours
Module description: This module describes the performance outcomes, skills and knowledge
required to prepare and serve a range of non-alcoholic drinks according to standard operating
procedures.
Learning outcomes
LO1. Clean bar and equipment
LO2. Organize and prepare work areas
LO3. Provide and advise customers on non-alcoholic drinks
LO4. Prepare nonalcoholic drinks
LO5. Present and serve non-alcoholic drinks
LO6. Perform after service activities
LO7. Reduce negative environmental impacts
Module contents:
1.1 Identifying bar surfaces and equipment to be cleaned
1.2 Cleaning bar surfaces and equipment
1.3 Operating bar equipment
1.4 Checking condition of utensils and glassware
1.5 Disposing broken and cracked items and other waste

2.1 Organizing the workstation
2.2 Developing the preparation of routines work
2.3 Completing the mise-en-place for non-alcoholic beverage
2.4 Storing inputs and commodities in appropriate conditions
3.1 Providing advice to customers on non-alcoholic drinks
3.2 Determining their preferences and requirements
3.3 Determining their coffee preferences and requirements
3.4 Offering the coffee style choices and accompaniments
LO4. Prepare non-alcoholic drinks

4.1 Selecting, roasting and grounding coffee
4.2 Measuring, dispensing and placing required dosage
4.3 Monitoring, and moderating water and pump pressure between cycles
4.4 Assessing the quality of extraction
4.5 Selecting the correct cold milk
4.6 Expelling excess water from steam wand
4.7 Texturing milk
4.8 Combining foam and milk
4.9 Pouring Milk promptly evenly and consistently
4.10 Preparing other espresso based hot drinks
4.11 Preparing variety of juices, frappes and mocktails

5.1 Presenting non-alcoholic drinks
5.2 Serving non-alcoholic drinks at the required temperature

6.1 Following the required OHS and enterprise requirements
6.2 Cleaning machines and spare parts thoroughly and safely
6.3 Carrying out allied end of service activities
6.4 Monitoring the service and efficiency of the espresso machine
6.5 Storing all equipments and stocks

7.1 Using energy and water resources efficiently
7.2 Collecting the damaged glass, plastic bottles and containers for recycling
7.3 Disposing all waste and hazardous substances safely
Learning methods:

• Demonstration
• Simulation
• Role playing
Assessment methods:
• Written test with oral questioning
• Practical demonstration
•
• Bar surfaces and equipment is cleaned according to enterprise standards and hygiene
regulations, in consultation with other bar attendants and with minimum disruption to bar
operations.
• Equipment is operated according to manufacturer instructions and enterprise procedures.
• Condition of utensils and glassware is checked during the cleaning process for dirty or
damaged items.
• Broken and cracked items and other waste are disposed of according to enterprise
procedures and environmental considerations safely.

• Workstation is organized according to workplace safety and hygiene practices, to enable
efficient work flow and easy access to equipment and commodities.
• Preparation and work routines are developed according to enterprise requirements.
• Mise-en-place and preparation are completed for non-alcoholic beverage service
according to enterprise procedures.
• Inputs and commodities are stored in appropriate conditions to maintain quality and
freshness, according to workplace hygiene procedures and food safety regulations

• Advice is provided to customers about non-alcoholic drinks types and characteristics
where appropriate.
• Customers’ non-alcoholic drinks preferences and requirements are determined and
choices and accompaniments are offered accordingly
• Determine customer coffee preferences and requirements, and offer coffee style choices
and accompaniments accordingly
LO4. Prepare non-alcoholic drinks

• Coffee is selected, roasted and ground to correct particle size, according to enterprise
requirements and customer preferences.
• Required dosage is measured or dispensed and placed into clean filter basket, tamping
coffee evenly using correct pressure.
• Water and pump pressure is monitored, and moderated between cycles, according to
enterprise procedures.
• Quality of extraction assessed visually and where appropriate by verifying flavor
• Correct cold milk and appropriate clean cold jug are selected according to espresso
requirements and quantity on order.
• Excess water is expelled from steam wand before and after text rising milk and wipe
clean after use.
• Milk is textured according to milk type and specific order requirements.
• Foam and milk are combined through rolling, ensuring even consistency.
• Milk is poured promptly, evenly and consistently, according to coffee style and customer
preferences
• Other espresso based hot drinks are prepared
• Variety of juices, frappes and mock tails are prepared

• Non- alcoholic drinks are presented attractively using clean ceramic or glass cups and
avoiding drips and spills.
• Non-alcoholic drinks are served at the required temperature, according to customer
requirements and style, with appropriate cream, milk froth and accompaniments

• The required OHS and enterprise requirements are following throughout all cleaning and
maintenance procedures.
• Machines and spare parts are cleaned thoroughly and safely according to manufacturer
specifications and enterprise policies and procedures, using appropriate cleaning
methods and recommended cleaning products and materials.
• Allied end of service activities are carried out
• The service and efficiency of the espresso machine are monitored and assessed and
grinder during usage and take appropriate action where required in relation to defects
and faults according to enterprise policies and procedures, ohs and warranty
requirements
• Situations requiring the attendance of a trained service technician, licensed electrician or
a designated senior person within the enterprise are identified.
• All equipment’s and stocks are stored on the required conditions according to proper
standard

• energy and water resources are used efficiently when preparing coffee and cleaning
equipment to reduce negative environmental impacts
• Damaged glass, plastic bottles and containers are collected for recycling
• All waste, especially hazardous substances are disposed of safely to minimise negative
environmental impact
Annex: resource requirements
Module Code: CTH FBS1M 04 0322

Module Title: Preparing and Serving Non-Alcoholic Beverages
Item no. Category/item Description/ Quantity Recommended

specifications ratio
(item: trainee)
A. Learning materials
TTLM prepared by
1 TTLM 25 1:1
the trainer
2 Reference books
The Bar and Beverage Katsingris, C.
Book: Basics of (1990)
2.1 5 1:4
Profitable Management -
Second ed. & 3rd ed.
Bar Attendant's Ellis, G. (1997)
2.2 5 1:4
Handbook - Second ed. And George Ellis
Owning and Managing Alonzo, R.S. (2006)
2.3 a Bar or Tavern - 5 1:4
Second ed.
Learning facilities &
B.
infrastructure
1. Class room 5X5 meter 1 25
2. Restaurant (workshop) Standard 1 15
3. Library Standard 1 25
C. Consumable materials
1. Soft Drink (330ml)each 16 1:1
2. Tea Kilogram 1kg each 1:15
3. Coffee Kilogram 1kg each 1:15
4. Sugar Kilogram 1kg each 1:15
Tools and
D.
equipment’s
1. Glasses Varity 25 1:25
2. Napkin Linen 25 1:25
3. Plate Varity 25 1:25
4. Knife Varity 25 1:25
5. Fork Varity 25 1:25
6. Cruet set Standard 5 1:5
7. Placemats Standard 5 1:5
8. Tables Varity 5 1:5
9. Chairs Standard 25 1:25
10. Point-of-sale (POS) Computerized 1 1:25
LO3. Seek feedback on services LEARNING MODULE 05
3.1. Seeking customer feedback
TVET-PROGRAMME TITLE: FOOD AND BEVERAGE SERVICE LEVEL – I
3.2. Observing and following customer behavior
MODULE TITLE:
3.3. Providing Providing
information oninformation about product and services
customer feedback
Module Code : CTH FBS1 M05 0322
NOMINAL
LO DURATION:64Hours
.4 Manage and use information about clients and customer
4.1. Determining
MODULE and recording
DESCRIPTION: This customer information
module describes the performance outcomes, skills and
4.2. Developing,
knowledge maintaining
required to andof
apply à depth implementing
specialist or knowledge of promotional
general product knowledgeinitiatives
and a need for
4.3. Providing
experience enhanced
and skill products
in offering and services
information to customers.
LEARNING OUTCOMES
LO1 Develop product and service knowledge.
LO2. Assist customers on products or services
LO3. Seek feedback on services.
LO4. Manage and use information about clients and customers
MODULE CONTENTS:
LO1.Develop product and service knowledge
1.1 Developing and maintaining enterprise policy.
1.2 Conveying product knowledge
1.3 Appling comparisons between products and services
1.4 Demonstrating knowledge of competitors' product
LO2. Assist customers on products or services

2.1 Evaluating customer’s requirements.
2.2 Demonstrating the features and benefits of products and services.
2.3 Appling specialized knowledge of product
2.4 Identifying information
2.5 Providing accurate information.
2.6 Assisting the customer to use equipment and facilities.
2.7 Identifying opportunities to promote internal products and services
Learning Methods:

• Démonstration
• Simulation
• Role playing
• Visting hotel
Assessment Methods:
• Written test with Oral questioning
• Practical demonstration
• Test
• Mid exam
• assignment
• Final exam
LO 1. Develop product and service knowledge
• Product knowledge is developed and maintained according to enterprise policy and
legislative requirements.
• Product knowledge is conveyed to other staff as required.
• Comparisons between products and services are researched and applied
• Knowledge of competitors' product, service range and pricing structure is demonstrated.
LO 2. Assist customers on products or services
• Merchandise is evaluated according to customer requirements.
• Features and benefits of products and services are demonstrated for customers to create a
buying environment.
• Detailed specialized knowledge of product is applied to provide accurate advice to
customers
• Information and assistance needs of customers are identified proactively including those
with special needs.
• Accurate information is provided in a clear, courteous and culturally appropriate way.
• Customers are assisted or instructed in the use of equipment and facilities according to
safety requirements, or refer to relevant colleagues where appropriate.
• Opportunities to promote internal products and services are identified and used.
LO 3. Seek feedback on services.
• Customer feedback on facilities, products and services are sought proactively.
• Customer behavior is observed to inform future service developments and follow
procedures for formal customer evaluation.
• Information on customer feedback is provided to relevant colleagues.
LO 4. Manage and use information about clients and customers
• Customer information is determined and recorded where appropriate to provide
personalized service.
• Knowledge of organization promotional initiatives are developed, maintained and
implemented where appropriate.
• Enhanced products and services are provided proactively to clients and customers based
on client information.
MODULE CODE: CTH FBS1M 05 0322
MODULE TITLE: Providing information about product and services
Item Category/Item Description/ Quantity Recommended

No. Specifications Ratio
(Item: Trainee)
TTTLM
1. TTLM prepared by the 25 1:1
trainer
2. Reference Books
food and Beverage service and Sajeev kumar
2.1 5 1:5
operations 2014
Library 10mx10m 1 1:25
1. Pen Varity 25 1:1
2 Paper A4 Size 25 1:1
5 White marker Push able 5 1:5
3 Scanner Standard 1 1:25
LEARNING MODULE 06
TVET-PROGRAMME TITLE: Food and Beverage Service Level I

MODULE TITLE: Providing Quality Customer Service
MODULE DESCRIPTION: This module describes the knowledge, skill and attitude required to
provide quality service to customers in a range of hospitality industry. It also requires the ability to
communicate with people from a range of social and cultural groups with respect and sensitivity, and to
address cross-cultural misunderstandings should they arise
LEARNING OUTCOMES
LO1. Develop and maintain product knowledge
LO2. Provide quality service
LO3. Communicate with customers and colleagues from diverse backgrounds
LO4. Address cross-cultural misunderstandings
LO5. Deal with complaints and difficult customer service situations
MODULE CONTENTS:
LO1. Develop and maintain product knowledge
1.1. Identifying and using formal and informal research
1.2. Using customer feedback and workplace observation
1.3. Sharing market, product and service knowledge
1.4. Suggesting ideas for product and service adjustment
LO2. Provide quality service

2.1. Determining and clarifying customer preferences, needs and expectations
2.2. Offering information about products and services
2.3. Anticipating and providing products and services
2.4. Offering possible extras, add-ons, personalized and additional services
2.5. Promoting products and services
2.6. Identifying problems in products and services
2.7. Liaising team member each other
2.8. Sharing information with other team members and relevant persons
LO3. Communicate with customers and colleagues from diverse backgrounds
3.1 Respecting customers and colleagues from different social and cultural groups
3.2 Considering social and cultural differences with verbal and nonverbal communication
3.3 Responding to others in a non-discriminatory way
3.4 Making attempts to overcome language barriers
3.5 Seeking help with communication
LO4 Address cross-cultural misunderstandings

4.1 Identifying social and cultural issues
4.2 Addressing difficulties and seek assistance from others
4.3 Considering social and cultural differences
4.4 Making efforts to resolve misunderstandings
4.5 Following-up escalate problems and unresolved issues
LO5 Deal with complaints and difficult customer service situations

5.1 Using questioning techniques for complaint
5.2 Using communication techniques to assist in the management of the complaint
5.3 Taking responsibility for finding solution
5.4 Determining possible options
5.5 Taking appropriate action swiftly
5.6 Using appropriate techniques to turn complaints.
5.7 Providing feedback on complaints
5.8 Reflecting and evaluating complaint and solutions
Learning Methods:

• Demonstration
• Simulation
• Hotel visiting
Assessment Methods:
LO.1. Develop and maintain product knowledge
• Formal and informal research are identified and used to develop and maintain knowledge
of products and services.
• Customer feedback and workplace observation are used to evaluate products, services and
promotional initiatives and identify changes in customer preferences, needs and
expectations
• Market, product and service knowledge obtained is shared with colleagues to enhance the
effectiveness of the team
• Ideas are suggested to appropriate person for product and service adjustments to meet
customer needs for future planning according to organization policy
LO.2 Provide quality service

• Customer preferences, needs and expectations are determined and clarified
• Accurate and appropriate information about products and services is offered to customers
to meet their needs and expectations.
• Customer preferences, needs and expectations throughout the service experience are
anticipated and appropriate products and services are provided in a timely manner
according to organizational standard.
• Possible extras, add-ons, personalized and additional services are offered appropriately
• Products and services are promoted according to current organization goals and
promotional focus and employ selling techniques appropriately to encourage usage and
purchase
• Problems in products and services are identified and action is taken immediately to
address them and/or notify management
• Team member are liaised each other to ensure timely and efficient service
• Information is shared with other team members and relevant persons to ensure efficient
service and timely and smooth workflow
LO.3. Communicate with customers and colleagues from diverse backgrounds

• Respect customers and colleagues from different social and cultural groups and treat them
with respect and sensitivity
• Consider social and cultural differences in all verbal and non-verbal communication
• Respond to others in a non-discriminatory way
• Make attempts to overcome language barriers
• Seek help with communication when necessary
LO.4 Address cross-cultural misunderstandings

• Identify social and cultural issues that may cause conflict or misunderstanding in the
workplace
• Address difficulties and seek assistance from others when necessary
• Consider social and cultural differences when difficulties or misunderstandings occur
• Make efforts to resolve misunderstandings, taking account of social and cultural
considerations
• Escalate problems and unresolved issues to appropriate supervisor or manager for follow-
up
LO.5 Deal with complaints and difficult customer service situations

• Questioning techniques are used to establish and agree on the nature, possible cause and
details of the complaint or difficult customer service situation with the customer and
assess the impact on the customer of the situation
• Communication techniques are used to assist in the management of the complaint and
handle the situation sensitively, courteously and discreetly
• Responsibility is taken for finding solution to the complaint within the scope of individual
responsibility
• Possible options are determined to resolve the complaint and promptly analyze and decide
on the best solution, taking into account any organization constraints
• Appropriate action is taken swiftly to resolve the complaint and prevent escalation, in
agreement with customer and to the customer's satisfaction.
• Appropriate techniques are used to turn complaints into opportunities to demonstrate high
quality customer service
• Feedback is provided on complaints to appropriate personnel in order to avoid future
occurrence
• Complaint and solutions are reflected and evaluated to enhance response to future
complaints or difficult service situations
MODULE CODE : CTH FBS1 M06 0322
MODULE TITLE : Providing Quality Customer Service
Item No. Category/Item Description/ Quantity Recommended

Specifications Ratio
(Item: Trainee)
TTTLM prepared
1. TTLM 25 1:1
by the trainer
2. Reference Books
Neelam singn
2.1 Hospitality service quality 5 1:5
2014
3. Library 10mx10m 1 1:25
1. Pen Varity 25 1:1
2 Paper A4 Size 25 1:1
5 White marker Push able 5 1:5
3 Scanner Standard 1 1:25
LEARNING MODULE 07
TVET-PROGRAMME TITLE: FOOD AND BEVERAGE SERVICE LEVEL - I

MODULE TITLE: Applying 5S Procedures
MODULE DESCRIPTION: This module covers the knowledge, skills and attitude required to
apply 5S techniques to his/her workplace. It covers responsibility for the day-to-day operations
of the workplace and ensuring that continuous improvements of Kaizen elements are initiated
and institutionalized.
LEARNING OUTCOMES
LO1. Prepare for work
LO2. Sort items
LO3. Set all items in order
LO4. Perform shine activities
LO5. Standardize
LO6. Sustain
MODULE CONTENTS:
LO1. Prepare for work
1.1 Using work instructions to determine job requirements
1.2 Reading and interpreting job specifications
1.3 OHS requirements
1.4 Preparing and using tools and equipment to implement 5S
1.5 Identifying and checking safety equipment and tools
1.6 Preparing and using kaizen board
LO2. Sort items
2.1 Preparing plan to implement sorting activities
2.2 Performing cleaning activities
2.3 Identifying all items
2.4 Listing necessary and unnecessary item.
2.5 Using red tag strategy for unnecessary items
2.6 Evaluating and placing unnecessary items
2.7 Recording and quantifying necessary items.
2.8 Reporting performance results
2.9 Checking necessary items in the workplace
LO3. Set all items in order
3.1 Preparing plan to implement set in order activities
3.2 Performing general cleaning activities
3.3 Deciding location/layout, storage and indication methods for items
3.4 preparing and using necessary tools and equipment for setting in order activities
3.5 Placing items assigned locations
3.6 Returning items after use immediately to their assigned locations
3.7 Reporting performance results using appropriate formats
3.8 Checking each item
LO4. Perform shine activities

4.1 Preparing plan to implement shine activities
4.2 Preparing and using necessary tools and equipment for shinning activities
4.3 Implementing shine activity
4.4 Reporting performance results
4.5 Conducting regular shining activities
LO5. Standardize
5.1. Preparing and using plan to standardize activities
5.2. Preparing and implementing tools and techniques
5.3. Following checklists for standardize activities and reporting to relevant personnel
5.4. Keeping the workplace to the specified standard
5.5. Avoiding problems by standardizing activities
LO6. Sustain
6.1. Preparing and following plan to sustain activities
6.2. Discussing, preparing and implementing tools and techniques to sustain
6.3. Inspecting workplace regularly for compliance to specified standard and sustainability of
techniques
6.4. Cleaning workplace after completion of job and before commencing next job or end of
shift
6.5. Identifying situations to standards is unlikely and actions specified in procedures are
taken
6.6. Recommending improvements to lift the level of compliance in the workplace
6.7. Following checklists to sustain activities and report to relevant personnel
Avoided problems by sustaining activities
Learning Methods

• Démonstration
• Simulation
Assessment Methods:
• Direct observation
• Oral testing (making dialogue)
• Written evaluation
• Individual and group presentations
ASESSMENT CRITERIA:
LO.1 Prepare for work
• Work instructions are used to determine job requirements, including method, material and
equipment.
• Job specifications are read and interpreted following working manual.
• OHS requirements, including dust and fume collection, breathing apparatus and eye and
ear personal protection needs are observed throughout the work.
• Tools and equipment are prepared and used to implement 5S.
• Safety equipment and tools are identified and checked for safe and effective operation.
• Kaizen Board (Visual Management Board) is prepared and used in harmony with
different workplace contexts.
LO.2 Sort items

• Plan is prepared to implement sorting activities.
• Cleaning activities are performed.
• All items in the workplace are identified following the appropriate procedures.
• Necessary and unnecessary items are listed using the appropriate format.
• Red tag strategy is used for unnecessary items.
• Unnecessary items are evaluated and placed in an appropriate place other than the
workplace.
• Necessary items are recorded and quantified using appropriate format.
• Performance results are reported using appropriate formats.
• Necessary items are regularly checked in the workplace.
LO.3 Set all items in order

• Plan is prepared to implement set in order activities.
• General cleaning activities are performed.
• Location/Layout, storage and indication methods for items are decided.
• Necessary tools and equipment are prepared and used for setting in order activities.
• Items are placed in their assigned locations.
• After use, the items are immediately returned to their assigned locations.
• Each item is regularly checked in its assigned location and order
LO.4 Perform shine activities

• Plan is prepared to implement shine activities.
• Necessary tools and equipment are prepared and used for shinning activities.
• Shine activity is implemented using appropriate procedures.
• Regular shining activities are conducted
LO.5 Standardize 5S
• Plan is prepared and used to standardize 5S activities.
• Tools and techniques to standardize 5S are prepared and implemented based on relevant
procedures.
• Checklists are followed for standardize activities and reported to relevant personnel.
• The workplace is kept to the specified standard.
• Problems are avoided by standardizing activities
LO.6 Sustain 5S
• Plan is prepared and followed to sustain 5S activities.
• Tools and techniques to sustain 5S are discussed, prepared and implemented based on
relevant procedures.
• Workplace is inspected regularly for compliance to specified standard and sustainability
of 5S techniques.
• Workplace is cleaned up after completion of job and before commencing next job or end
of shift.
• Situations are identified where compliance to standards is unlikely and actions specified
in procedures are taken.
• Improvements are recommended to lift the level of compliance in the workplace.
• Checklists are followed to sustain activities and report to relevant personnel.
• Problems are avoided by sustaining activities
Module Title: Applying 5s Procedures
Item Category/Item Description/ Quantity Recommended Ratio

No. Specifications (Item: Trainee)
TTLM Prepare 1:1
1. TTLM 25
By Trainer
2. Reference books 5 1:5
Value stream mapping to add value John shook and 1:5
2.1 5
and eliminate muda mike rother
B. Learning Facilities &Infrastructure
1. Class room 5mx5m1 1:25
2. Work shop Standard 1:25
1. Pen pack 1 1:1
2. Paper A-4 size Pack 5 1:1
3 Paint Pack 1 1:1
4 Nails Pack 2 1:1
5 Sticker Pack 2 1:1
D. Tools and Equipment
1. Hook Standard 5 1:5
2 Signboard Standard 5 1:5
3 Shelves Standard 5 1:5
4 Chip wood Standard 5 1:5
5 Sponge Pack 5 1:5
6 Broom Number 5 1:5
7 Pencil Pack 5 1:5
8 Shadow board/Tools board Standard 5 1:5
Acknowledgement
The Ministry of Labor and Skills wishes to thank and forward an appreciation to the experts
who donated their effort and time to develop this outcome based curriculum for the TVET
program Food and Beverage service Level I.
The experts who developed the curriculum
No Name Qualificati Educational Region College Mobile number E-mail
on background
1 Girmay Reade MA BA Hotel Mgt & MA A.A TTI +251920283100 girmred3@gmail.com
in marketing
2 Zerfu Negash BA Degree Hotel management Oromia Woliso Poly +251915957805 nzerfu@gmail.com
Technic College
3 Bilisuma Emana BA Degree Hotel management Oromia Sebeta Poly Technic +251936730300 bilisumaemana@51gmail.com
College
4 Tegegn Tafesse BA Degree Hotel management Sidaama Yirgalem Poly +251941882297 tegegntafesse@97gmail.com
Technic College
5 Minyihun Abebe BA Degree Hotel management Amhara Bure Poly Technic +251931375148 minyihunabebe24@gmail.com
College

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FOOD AND BEVERAGE SERVICE

1.2. TVET-Program Description

1.3. TVET-Program Training Outcomes

s.no Unit competency TVET Institution Cooperative Total Remarks

2. Use food hygiene practices 32 16 24 72

3. Serve food and beverage 48 48 32 128

Prepare and serve non- 32 32 32 96

8. Sum 240 176 152 568

1.6. Target Groups

1.7 Entry Requirements

1.8 Mode of Delivery

The co-operative approach will be supported with school-based lecture-discussion, simulation

Update Updating Hospitality industry

hygiene practices hygiene hazards

beverage beverage • Welcome customers

serve non- non-alcoholic • Organize and prepare work areas

information about product and • Assist customers on products or services

Customer Customer Service knowledge

Procedures • Sort items.

1.11 TVET Teachers Profile

TVET-PROGRAMME TITLE: Food and Beverage Service I

LO3. Update hospitality industry knowledge

• Lecture and Discussion

LO.3 Update hospitality industry knowledge

Item Category/Item Description/ Specifications Quantity Recommended

TVET-PROGRAMME TITLE: Food and Beverage Service Level I

LO2. Maintain personal hygiene

LO3. Implement procedures for food safety

LO4. Handle food safely

LO5. Prevent food contamination

LO6 Maintain a clean environment

• Lecture and Discussion

LO.2 Maintain personal hygiene.

LO.3 Implement procedures for food safety

LO.4 Handle food safely

LO.5 Prevent food contamination

Item Category/Item Description/ Quantity Recommended Ratio

TVET-Programme Title: Food And Beverage Service I

LO2. Welcome customers

LO3. Take and process orders

LO4. Serve food and drinks

LO5. Clear tables and bill customers

LO6. Close down after service

• Lecture and discussion

LO2. Welcome customers

LO3. Take and process orders

LO4. Serve food and drinks

LO5. Clear tables and bill customers

LO6. Close down after service

Item no. Category/item Description/ specifications Quantity Recommended

TVET-Programme Title: Food And Beverage Service I

LO2. Organize and prepare work areas

LO4. Prepare non-alcoholic drinks

LO5. Present and serve non-alcoholic drinks

LO6. Perform after service activities

LO7. Reduce negative environmental impacts

• Lecture and discussion

LO2. Organize and prepare work areas

LO3. Provide and advise customers on non-alcoholic drinks

LO4. Prepare non-alcoholic drinks

LO5. Present and serve non-alcoholic drinks

LO6. Perform after service activities

LO7. Reduce negative environmental impacts