Food and Beverage Service L - 3

FOOD AND BEVERAGE SERVICE
LEVEL – III
CURRICULUM
Based on October, 2021 (V- IV) Occupational
Standard (OS)
March, 2022
Addis Ababa, Ethiopia
Author/Copyright : Version - 4
Page 1 of 57 Food and Beverage Service
Ministry of Labor and Skills Level- III March, 2022
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 - III.
The curriculum development process has been actively supported and facilitated by Ministry
of Labor and Skills.
Author/Copyright : Version - I
TVET-Program Design
1.1. TVET-Program Title: food and beverage service Level III
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 head 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 Coordinate Food and
Beverage Service, Prepare and serve cocktails, Provide and advise on alcoholic beverages,
Provide Silver and gueridon service, Provide advice on food and beverage matching, Provide
Accommodation Services, Establish and Maintain Quality Control of Food and Beverage,
Conduct Routine Workplace Communication in English, Conduct Routine Workplace
Communication in a language other than English and Prevent and Eliminate MUDA 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 FBS3 01 1021 Coordinate Food and Beverage Service
CTH FBS3 02 1021 Prepare and Serve Cocktails
CTH FBS3 03 1021 Provide and Advise On Alcoholic Beverages
CTH FBS3 04 1021 Provide Silver and Gueridon Service
CTH FBS3 05 1021 Provide Advice on Food and Beverage Matching
CTH FBS3 06 1021 Provide Accommodation Services
CTH FBS3 07 1021 Establish and Maintain Quality Control of Food and Beverage
CTH FBS3 08 1021 Prevent and Eliminate MUDA
1.4. Duration of the TVET-Program
The Program will have duration of 496 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 Cooperati Total Remarks
training ve hours
Theory Practical training
Coordinate Food and 32 24 24 80
1.
Beverage Service
2. Prepare and serve cocktails 16 16 16 48
Provide and advise on 16 16 16 48

3.
alcoholic beverages
Provide Silver and gueridon 32 40 24 96
4.
service
Provide advice on food and 16 16 16 48
5. beverage matching
Provide Accommodation 24 36 20 80
6.
Services
Establish and Maintain 16 16 16 48
7. Quality Control of Food and
Beverage
Prevent and Eliminate 24 16 8 48
8.
MUDA
Sum 176 188 132 496
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 III.
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 FBS3 01 1021 Coordinate Food and CTH FBS3 M01 0322 Coordinating Food • Coordinate, organize and prepare 80
Beverage Service and Beverage for food and beverage service
Service • Resolve conflict situations
• Assess and control the safety risk
associated with a hazard
• Coordinate and complete end of
service procedures
CTH FBS3 02 1021 Prepare and serve CTH FBS3 M02 0322 Preparing and • Promote cocktails to customers 48
cocktails serving cocktails • Prepare cocktails
• Present and serve cocktails.
CTH FBS3 03 1021 Provide and advise on CTH FBS3 M03 0322 Providing and • Evaluate beverages 48
alcoholic beverages advising on • Handle, store and monitor
alcoholic beverages products
• Advise customers on wines,
beers, spirits and liqueurs.
• Extend and update knowledge of
wines, beers, spirits and liqueurs.
CTH FBS3 04 1021 Provide Silver and CTH FBS3 M04 0322 Providing Silver and • Prepare tables for silver and 96
gueridon service gueridon service gueridon service
• Recommend and sell foods to
customers
• Work in cooperation with kitchen
staff
• Use silver service techniques to
serve meals
• Prepare and serve foods by
gueridon service
CTH FBS3 05 1021 Provide advice on CTH FBS3 M05 0322 Providing advice on • Conduct product tasting. 48
food and beverage food and beverage • Provide advice on food and
matching matching beverage compatibility.
• Contribute to menu development
• Extend and update own
knowledge of food and beverage
compatibility.
CTH FBS3 06 1021 Provide CTH FBS3 M06 0322 Providing • Prepare for guest arrival 80
Accommodation Accommodation • Welcome and register guests
Services Services • Organize guest departure
• Prepare front office records and
reports
CTH FBS3 07 1021 Establish and Maintain CTH FBS3 M07 0322 Establishing and • Establish and implement 48
Quality Control of Maintaining Quality procedures for quality control
Food and Beverage Control of Food and • Monitor quality
Beverage • Solve quality-related problems
CTH FBS3 08 1021 Prevent and Eliminate CTH FBS3 M08 0322 Preventing and • Prepare for work. 50
MUDA Eliminating MUDA • Identify MUDA and problem
• Analyze causes of a problem.
• Eliminate MUDA and Assess
effectiveness of the solution.
• Prevent occurrence of wastes and
sustain operation.
*The time duration (Hours) indicated for the module should include all activities in and out of the TVET institution.
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 A Level and above who have
satisfactory practical experiences or equivalent qualifications.
LEARNING MODULE 01
TVET-PROGRAMME TITLE: Food and Beverage Service Level III

MODULE TITLE: Coordinating Food and Beverage Service
MODULE CODE: CTH FBS3 M01 0322
NOMINAL DURATION: 80 Hours
MODULE DESCRIPTION : This module describes the performance outcomes, skills and
knowledge required to organise, prepare and serve food, and alcoholic and non-alcoholic
beverages to customers. It incorporates all aspects of organizing, preparing and serving a variety
of menu items, and alcoholic and non-alcoholic beverage items for a service period in a
hospitality enterprise, using a range of service methods and team coordination skills
LEARNING OUTCOMES
At the end of the module the trainee will be able to:
LO1.Coordinate, organize and prepare for food and beverage service
LO2. Resolve conflict situations
LO3. Assess and control the safety risk associated with a hazard
LO4.Coordinate and complete end of service procedures
MODULE CONTENTS:
LO1. Coordinate, organize and prepare for food and beverage service
1.1.Identifying individual role and responsibilities in team
1.2. Identifying and recognizing the role of team member
1.3.Establishing and predetermining standards of service
1.4. Planning and following job checklist and work schedule
1.5.Planning out let layout to accommodate reservations
1.6. Liaising teams with other members on the table and out let set-up, type of menu and
style of service
1.7. Checking mise en place preparation
1.8. Monitoring and supervising work operation on service level
1.9. Identifying reporting relationships between internal and external team
LO2. Resolve conflict situations

2. 1 Taking responsibility for finding a solution
2. 2 Dealing with conflict and taking steps to minimize impact
2. 3 Using effective communication skills in managing conflict
2. 4 Encouraging all points of view, acknowledging and treating them with respect.
2. 5 Establishing and agreeing on the nature and details of the conflict with all parties
2. 6 Determining possible options; analyzing and deciding on the best solution
2. 7 Using accepted conflict resolution techniques
2. 8 Completing any necessary documentation
3.1 Following up safety direction of supervisors
3.2 Using any required personal protective equipment’s
3.3 Identifying and reporting unsafe work practices, issues and breaches of health
3.4 Reporting behavior or unusual occurrence
3.5 Accessing and using risk assessment tools and template documents
3.6 Consulting with personnel to achieve broad input into risk assessment process.
3.7 Participating other personnel in requirements of OHS legislation
3.8 Identifying and collecting sufficient evidence of risk and hazard
3.9 Keeping records of risk assessments
3.10 Implementing control measure
LO4. Coordinate and complete end of service procedures

4.1 Coordinating end of service procedure
4.2 Storing Food and beverage service items, equipment commodities
4.3 Checking stock levels during closing, prepare a requisition
4.4 Participating teams to in debriefing session and identifying possible improvements
4.5 Delegating work plan and tasks for the team
4.6 Following work place safety and hygiene procedure
4.7 Providing quality customer service and dealing complaints
4.8 Identifying problems, determining possible solution and taking appropriate action
4.9 Measuring and recording performance against standard
4.10 Evaluating performance and taking necessary corrective action
Learning Methods:
• Lecture and Discussion

• Démonstrations
• Simulation
• Role playing
• Vidéos
Assessment Methods:
• Written test with Oral questioning
• Practical demonstration
• Assignment
ASSESSMENT CRITERIA:
LO1. Coordinate, organize and prepare for food and beverage service
• Individual role and responsibilities within the team environment are identified
• Roles and responsibility of other team members are identified and recognized.
• Standards of service is established and predetermined.
• A jobs checklist and work schedule is planned and followed, according to roles and
responsibilities of team members.
• The out-let layout planned to accommodate reservations and effective work flow.
• Teams are liaised with other members on the table and out-let set-up, type of menu
and style of service, and wine and drink list.
• Mise en place preparation is checked out according to enterprise procedures and
requirements.
• Wwork operation efficiency and service levels are monitored and supervised on a
day-to-day basis.
• Reporting relationships within team and external to team are identified.
LO2.Resolve conflict situations

• Take responsibility for finding a solution to the conflict within scope of individual
responsibility.
• Deal with conflict sensitively, courteously and discreetly and take steps to
minimize impact on other colleagues and customers.
• Use effective communication skills to assist in management of the conflict.
• Establish and agree on the nature and details of the conflict with all parties and
assess the impact of the situation on them.
• Determine possible options to resolve the conflict and promptly analyze and decide
on the best solution in agreement with all parties, taking into account any
organization constraints.
• Use accepted conflict resolution techniques to manage the conflict situation and
develop solutions.
• Complete any necessary documentation accurately and legibly within time
constraints
• Follow the safety directions of supervisors or managers and heed any workplace
safety warning signs.
• Use any required protective equipment and wear required personal protective
clothing.
• Identify and promptly report unsafe work practices, issues and breaches of health,
safety and security procedures.
• Report any suspicious behaviour or unusual occurrences promptly to the designated
person.
• Access and use risk assessment tools and template documents according to
organization procedures.
• Consult with a range of personnel within the organization to achieve broad input into
risk assessment process.
• Participate with or involve other personnel where appropriate in the risk assessment
process according to consultation requirements of OHS legislation.
• Collect sufficient evidence of the type and level of risk that the identified hazard
poses.
• Keep records of risk assessments according to organization procedures
• Implement control measures according to individual level of responsibility or refer to
appropriate personnel for permission or further action.
LO4. Coordinate and complete end of service procedures

• End of service procedures are coordinated according to enterprise procedures, OHS
requirements and environmental considerations.
• Food and beverage service items, equipment and commodities are stored
appropriately to minimize waste.
• Stock levels are checked during closing, prepare a requisition for replacement stock
and complete timesheets
• Teams are participated in debriefing sessions with colleagues where appropriate,
identified possible improvements.
• Teams are cooperatively working as part of the team according to the work plan and
tasks are appropriately delegated.
• Workplace safety and hygiene procedures are followed according to enterprise and
legislative requirements.
• Quality customer service is provided and complaints are appropriately dealt
according to enterprise procedures.
• Problems are identified, possible solutions are determined and appropriate action is
taken to resolve the situation according to job role and enterprise procedures.
• Performance is measured and recorded against standards by identifying quality
problems promptly.
• Performance is evaluated; necessary corrective action is taken and communicated to
immediate supervisor
Annex: Resource Requirements
Module Code: CTH FBS3 M01 0322

Module Title :Coordinating Food and Beverage Service
Item Category/Item Description/ Quantity Recommended
No. Specifications Ratio
(Item: Trainee)
A. Learning Materials
1. TTLM Trainer 25 1:1
2. Reference Books 5 1:5
Fundamentals of Hospitality Nandini Rajpal,
2.1 5 1:4
Service Management (2014)
Ranvijay Singh,
2.2 Managing Hotels Effectively 5 1:4
(2014)
Akhil Mathur,
2.3 Hospitality Service Management 5 1:4
(2012)
James A.
Service Management:
Fitzsimmons,
2.4 Operations, Strategy, 5 1:4
Seventh Edition ,
Information Technology
(2011)
Basic Food, Catering and Pradeep Paul, (2014)
2.5 5 1:4
Beverage Management
Amrik Singh Sudan
2.6 Food and Beverage Management 5 1:4
(2010)
On-Site Food Service Dennis Reynold
2.7 Management: A Best (2003) 5 1:4
Practices Approach
Learning Facilities &
B.
Infrastructure
1. Lecture Room 5mx5m 1 1:25
2. Shop Standard 1 1:25
Library 10mx10m 1 1:25
C. Consumable Materials
1. Pen Varity 25 1:1
2 Paper A4 Size 25 1:1
5 White marker Push able 5 1:5
D. Tools and Equipment’s
1. Computer Desktop/laptop 1 1:25
2 Printer Standard 1 1:25
3 Scanner Standard 1 1:25
LEARNING MODULE 02
TVET-PROGRAMME TITLE: Food and Beverage Service III

MODULE TITLE: Preparing and Serving Cocktails
MODULE DESCRIPTION: This module describes the performance outcomes, skills and
knowledge required to prepare and serve cocktails in a range of hospitality enterprises. Cocktails
are drinks with a base, usually of one or more spirits, to which other ingredients are added.
LEARNING OUTCOMES
LO1. Promote cocktails to customers.
LO2. Prepare cocktails.
LO3. Present and serve cocktails.
MODULE CONTENTS:
LO1. Promote cocktails to customers

1.1.Using display materials
1.2. Offering customers accurate information
1.3. Encouraging customers to buy cocktails
LO2. Prepare cocktails

2.1. Selecting and using correct cocktail glassware and equipment
2.2. Making cocktails
2.3. Considering eye appeal, texture, flavor and required temperature
2.4. Considering options for new cocktails
LO3. Present and serve cocktails.

3.1 Presenting cocktails
3.2 Using garnishes and decorations
3.3 Serving cocktails
3.4 Avoiding wastage and spillage
Learning Methods:

• Démonstration
• Role playing
• Group discussion
• Individual assignment
Assessment Methods:
• Interview
• Written Test
• Oral Questioning
• Observation / Demonstration
LO1. Promote cocktails to customers
• Display materials are appropriately used to promote cocktails.
• Customers are accurate offered information in a courteous manner about the style
and range of cocktails available
• Customers are encouraged to buy cocktails according to enterprise policy.
LO.2 Prepare cocktails

• Correct cocktail glassware and equipment are selected and used according to
enterprise and industry standards.
• Cocktails are correctly made according to enterprise and industry recipes.
• Eye appeal, texture, flavor and required temperature are considered in preparing
cocktails.
• options for new cocktails are considered using suitable combinations of alcoholic
and non-alcoholic ingredients, and develop them according to enterprise policy
LO.3 Present and serve cocktails.

• Cocktails are attractively presented with appropriate accompaniment
• Garnishes and decorations are used according to enterprise standards.
• Cocktails are served by following enterprises procedures
• Wastage and spillage are avoided according to enterprise standards.
Module code: CTH FBS3 M02 0322
Module Title: Preparing and Serving Cocktail
(Item: Trainee)
TTTLM prepared
1 TTLM 25 1:1
by the trainer
2. Reference Books
Cailhol, P. 1:5 1:5
2.1 Pratique Du Bar Et Des Cocktailes
(1990)
Alonzo, R.S., 1:5 1:5
Owning and Managing a Bar or
2.2 Second ed.
Tavern
(2006
The Bar and Beverage Book: Katsingris, C., 1:5 1:5
2.3
Basics of Profitable Management Third ed. (2003)
B.
Infrastructure
3 Library 10mx10m 1 1:25
1 Ice - 25 1:1
2 Garnishes Fresh 25 1:1
3 Sugar Kg 1 1:25
4 Sugar syrup Bottled 5 1:5
5 Salt Packed 1 1:25
7 Wine s Bottles of wine 25 1:1
8 Beers Local beers 25 1:1
9 Spirits Canned 25 1:1
10 Fruit and vegetable juices Fresh 25 1:1
11 Maraschino cherries, Canned 5 1:5
12 Juices and syrups Canned 5 1:5
13 Olives Canned 5 1:5
14 Lemons/orange wedges, Fresh 25 1:1
15 Toothpicks - 25 1:1
16 Bar towels Linen 25 1:1
17 Cleaning agent Varity 5 1:5
D. Tools and Equipment’s 25 1:1
1 Blender Electrical 1 1:25
2 Glass-washer Dish washer 1 1:25
3 Electronic spirit measure Standard 1 1:25
4 Shaker Standard 5 1:5
5 Juicer Electrical 5 1:5
6 Ice shavers Plastic 5 1:5
7 Glass chillier Micros 1 1:25
8 Glassware’s Glass 5 1:5
9 Ice machine Micros 1 1:25
10 Jugs Plastics 5 1:5
11 Cocktail list Recipe 5 1:5
Learning Module 03
TVET-Programme Title: Food And Beverage Service III

Module Title: Providing Advice On Alcoholic Beverage
Nominal Duration: 48 Hours
Module description: This module describes the performance outcomes, skills and knowledge
required to evaluate a range of Local and imported beverages such as wine, beers, spirits and
liqueurs; and provide advice to customers on their selection.
Learning outcomes
LO1. Evaluate beverages
LO2. Handle, store and monitor products
LO3. Advise customers on wines, beers, spirits and liqueurs.
LO4. Extend and update knowledge of wines, beers, spirits and liqueurs.
Module contents:
1.1 Developing know how on a range of alcoholic beverages
1.2 Identifying and exploring alcoholic beverages characteristics
1.3 Reviewing sensory evaluation process about viticulture and specific wine styles
1.4 Developing informed opinions about beverages

2.1 Storing and cellaring alcoholic beverages.
2.2 Monitoring and recognizing drink quality
2.3 Serving alcoholic beverages at the correct temperature.
2.4 Resolving issues with beverage quality

3.1 Providing accurate advice about local and imported alcoholic beverages.
3.2 Discussing the different styles and features of beers, wines, spirits and liqueurs
3.3 Determining the business considerations when providing advice
3.4 Assisting customers in selecting beverages
4.1 Conducting formal and informal research
4.2 Identifying customer taste and trends
4.3 Sourcing information on current and emerging beverage service trends and customer
preferences.
4.4 Providing informed input about beers, spirits and liqueurs
Learning methods:
• Lecture and discussion

• Demonstration
• Simulation
• Role playing
Assessment methods:
• Written test
• Oral questioning/Interview
• Practical demonstration/Observation
• A range of alcoholic beverages know how is developed
• The characteristics of a range of alcoholic beverages are identified and explored using
the full range of sensory evaluation techniques.
• sensory evaluation process is reviewed about viticulture and specific wine styles, regions
and production methods and other information
• Informed opinions are developed about beverages that support work as a specialist
• Alcoholic beverages are stored and cellared according to particular requirements.
• Drink quality is monitored and recognized based on in depth knowledge of drinks.
• Alcoholic beverages are served appropriately and at the correct temperature according to
type and style of alcoholic beverages and customer preference.
• Issues with beverage quality are resolved through appropriate corrective action
• Accurate advice is provided about local and imported beers, wines, spirits and liqueurs to
customers.
• Different styles and features of beers, wines, spirits and liqueurs are discussed taking in
to account of customer level of knowledge.
• Business considerations is determined when providing advice and make adjustments
accordingly.
• Customers are assisted in selecting beverages according to taste, price preferences and
other specific needs.
• Formal and informal research is conducted to access current, accurate and relevant
information about beers, spirits and liqueurs.
• Customer taste trends are identified based on customer contact and workplace
interactions.
• Information on current and emerging beverage service trends and customer preferences
are sourced.
• Informed input about beers, spirits and liqueurs are provided to support organizational
activities.
Annex: resource requirements

Module Title: Providing Advice On Alcoholic Beverage
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
Basics of Room Service Pushpender Singh,
2.1 5 1:5
Management (2014)
Fundamentals of Rooms Shikha Pratap,
2.2 5 1:5
Service Management (2014)
John Cousins
Dennis Lill icrap
2.3 Food and beverage service 5 1:5
Suzanne Weekes,
9th edition, 2014
Basic Food, Catering and Pradeep Paul,
2.4 5 1:5
Beverage Management (2014)
2.5 Food and Beverage Service Bruce Axler (2013) 5 1:5
Owning and Managing a Alonzo, R.S. (2006)
2.6 Bar or Tavern - Second 5 1:5
ed.
Bar Attendant's Handbook - Ellis, G. (1997)
2.7 5 1:5
Second ed. And George Ellis
Learning facilities &
B.
infrastructure
1. Class room 5X5 meter 1 1:25
2. Workshop Standard 1 1:25
3. Library 10X10 m 1 1:25
C. Consumable materials
1. Liquors/spirits Varity, bottles 5 1:5
2. Beers Varity, bottles 5 1:5
3. Wine Varity, bottles 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 Level III

MODULE TITLE: Providing Silver and Guerdon Service
MODULE CODE: CTH FBS3 M 04 1021
knowledge required to provide full silver and guerdon service in a restaurant service. The unit has
strong links to other specialist food and beverage units.
LEARNING OUTCOMES
LO1. Prepare tables for silver and gueridon service
LO2.Recommend and sell foods to customers
LO3. Work in cooperation with kitchen staff
LO4.Use silver service techniques to serve meals
LO5. Prepare and serve foods by gueridon service
MODULE CONTENTS:
1.1 Developing and updating know how on silver and gueridon service
1.2 Preparing and setting tables to service standard
1.3 Preparing and setting tables to gueridon service standard
1.4 Changing cutlery and crockery in silver and gueridon service style
1.5 Stocking, displaying, polishing and cleaning trolleys correctly
1.6 Selecting and examining food, alcohol and other ingredients
1.7 Presenting and displaying foods effectively
LO2. Recommend and sell foods to customers

2.1 Using and positioning promotional materials
2.2 Explaining dish names correctly to customers
2.3 Explaining the nature and features of silver and gueridon service
2.4 Naming , explaining and showing ingredients of items and preparation methods

3.1 Ensuring and liaising correct preparation, presentation and timing of meals service
3.2 Establishing appropriate relationship between the chef and serving staff
Lo4. Use silver service techniques to serve meals

4.1 Selecting correct utensils and equipment for sliver service
4.2 Balancing servers correctly and positioning for silver service.
4.3 Serving food items using sliver service techniques.
4.4 Portioning and placing food and condiments correctly
4.5 Handling hot dishes carefully and providing advice to customers.
Lo5. Prepare and serve foods by gueridon service

5.1 Preparing gueridon food dishes correctly
5.2 Carving and serving meats, fish and poultry as required.
5.3 Preparing appropriate accompaniments and fish and poultry ingredients.
5.4 Involving customers in the preparation process
Learning Methods:

• Demonstration
• Simulation
• Role playing
Assessment Methods:
• Interview / Written Test / Oral Questioning
ASESSMENT CRITERIA:
• Know how on silver and gueridon service is developed and updated
• Tables are prepared and set to service standard, with the appropriate trolley and
equipment for a given menu.
• Tables are prepared and set to gueridon service standard, with the appropriate
equipment and utensils for a given menu.
• Cutlery and crockery are changed on the table in silver and gueridon service style at
the appropriate time, to suit the customer's choice of menu items.
• Trolleys are stocked, displayed polished and cleaned correctly with clean
implements, utensils and linen according to enterprise standards and hygiene
requirements.
• Food, alcohol and other ingredients are selected and examined for quality and
condition prior to display on the trolley according to menu and service requirements.
• Foods are presented and displayed effectively using their colors, varieties and shapes
to attract customers.
LO2. Recommend and sell foods to customers

• Promotional materials are used and positioned appropriately
• Dish names are explained correctly to customers, using appropriate language and
terminology, to assist them in the selections of foods.
• The nature and features of silver and gueridon service are explained to customers in
clear, simple language as required.
• Ingredients of items and preparation methods are named, explained and showed
correctly

• Correct preparation, presentation and timing of meals service staff are ensured and
liaised with kitchen staff.
• An appropriate relationship is established between the chef and serving staff to
ensure silver and gueridon service between the kitchen and dining room is
maintained effectively
LO4. Use silver service techniques to serve meals
• Select correct utensils and equipment for silver service.
• Balance servers correctly and position them appropriately at the table for silver
service.
• Serve food items correctly, using the appropriate silver service techniques.
• Portion and place food and condiments correctly, based on advice from kitchen or
head waiter.
• Handle hot dishes carefully and provide advice to customers.
Lo5. Prepare and serve foods by gueridon service

• Prepare gueridon food dishes correctly to standard recipes according to hygiene and
safety procedures.
• Carve and serve meats, fish and poultry as required according to customer
preferences.
• Prepare appropriate accompaniments and finishing ingredients correctly.
• Involve customers in the preparation process and invite them to select ingredients,
choose the finishing method and determine the size of portions
MODULE CODE:CTH FBS3 M04 0322
MODULE TITLE: Providing Silver and Guerdon Service
(Item: Trainee)
TTTLM
1. TTLM prepared by the 25 1:1
trainer
2. Reference Books
B.Sc (catering science and hotel B.Sc(2008)
2.1 5 1:5
management)
Trainee manual Providing ASEAN 2013
2.2 5 1:5
gueridon service
The Lodging and Food Service Lattin, G.(1995)
2.3 1 1:25
Industry
Services and Maintenance for Hurst, R.(1971)
2.4 Hotels and Residential 1 1:25
Establishments
B.
Infrastructure
1. class room 5mx5m 1 1:25
2. Work shop Standard 1 1:25
1. Meat and poultry Raw 5Kg 1:5
2. Fish and seafood Raw 5Kg 1:5
3. Hors d'oeuvres Portion 5 1:5
4. Desserts Portion 5 1:13
5. Condiments Portion 5 1:5
6. Sauces Portion 5 1:5
7. Garnishes Varity 5 1:5
8. Dairy products Varity 5kg 1:5
9. Fruits Varity 10Kg 1:2
10. Salads Portion 5 1:5
11. Mixed Vegetables Portion 5 1:5
12. Fuel - 25 lit 1:1
1. Flambé trolley Standard 1 1:25
2. Flatware (cutlery) Stainless steel 100 4:1
3. Carving boards Standard 5 1:5
4. Linens 50 2:1
5. Service crockery 25 1:1
6. Towel for hand cleaning 25 1:1
7. Bowls 25 1:1
8. Service trays 25 1:1
9. Service cloths 25 1:1
10. Serving utensils 25 1:1
LEARNING MODULE 05

MODULE TITLE: Providing advice on food and beverage matching
knowledge required to evaluate a range of beverages and their compatibility with different food
items and cuisines, provide advice to customers on their selection
LEARNING OUTCOMES
LO1Conduct product tasting
LO2 Provide advice on food and beverage compatibility
LO3Contribute to menu development
LO4 Extend and update own knowledge of food and beverage compatibility
MODULE CONTENTS:
LO1. Conduct product tasting
1.1 Assessing the compatibility local and importing wines
1.2 Assessing the compatibility of alcoholic beverage with food items
1.3 Determining compatibility of cooking methods with different beverages
1.4 Evaluating the food features interactions with different beverages
1.5 Determining beverage production techniques compatibility of beverage and foods
LO2. Provide advice on food and beverage compatibility
2.1 Providing informed options and ideas for the selection of compatible food and beverage.
2.2 Exchanging and discussing options, ideas and information
2.3 Providing advice on tailored food and beverage matching
2.4 Determining methods of cooking compatibility beverages
2.5 Taking business considerations when providing advice
2.6 Adapting and adjusting advice appropriately
LO3 Contribute to menu development
3.1 Planning the content of menus
3.2 Balancing menu suggestions
3.3 Planning menus in various requirements
3.4 Considering customer feedback and preferences in menu development process
3.5 Consulting professionals for the development of wine lists
3.6 Developing menus to ensure profit margin
3.7 Developing menus to ensure the format and design
3.8 Considering target groups when developing menu
LO4. Extend and update own knowledge of food and beverage compatibility
4.1 Conducting research to access information on current service trends
4.2 Identifying customer taste trends
4.3 Providing informed input on food and beverage matching
Learning methods:
• Lecture and discussion

• Demonstration
• Simulation
• Role playing
Assessment methods:
• Written test
• Oral questioning/Interview
• Practical demonstration/Observation
LO1. Conduct product tasting
• Assess the compatibility of both local and imported wines with various food items
and cuisines.
• Assess the compatibility of alcoholic beverage with major food items and cuisines.
• Determine the ways in which different methods of cooking affect food compatibility
with different beverages.
• Evaluate the ways in which food features affect interactions with different
beverages.
• Determine the ways in which beverage production techniques affect beverage
compatibility with different foods.
LO2 Provide advice on food and beverage compatibility
• Provide informed opinions and ideas to support the selection of compatible food and
beverage items.
• Exchange and discuss options, ideas and information in a manner that builds
positive rapport with customers and colleagues.
• Provide tailored food and beverage matching advice that is appropriate to the
common customers’ specific need.
• Determine the ways in which different methods of cooking affect food
compatibility with different beverages.
• Take account of business considerations when providing advice.
• Adapt and adjust advice appropriately to meet particular organizational
requirements.
LO3 Contribute to menu development

• Plan the content of menus in consultation with appropriate kitchen staff.
• Balance menu suggestions in terms of cost and variety to reflect the type of
enterprise and regional location.
• Plan menus to take into account various dietary needs and cultural requirements of
customers.
• Take into consideration customer feedback and preferences in the menu
development process.
• Where appropriate, undertake consultation with those responsible for the
development of wine lists.
• Where appropriate, develop menus to ensure required profit margin is obtained for
the enterprise.
• Develop menus to ensure that format and design are clear, accurate and appropriate
to enterprise needs.
• Take into consideration particular target groups when developing menus
LO4 Extend and update own knowledge of food and beverage compatibility
• Research is conducted to access information on current and emerging food and
beverage service trends and customer preferences.
• Customer taste trends are identified based on customer contact and workplace
interaction.
• Informed input is provided about food and beverage matching to support
organizational activities.
MODULE TITLE: Providing advice on food and beverage matching
Item no. Category/item Description/ Quantity Recommended

specifications ratio
(item: trainee)
A. Learning materials
TTLM prepared by the
1 TTLM 25 1:1
trainer
2. Reference books
Basic Food, Catering and Pradeep Paul, (2014)
2.1 5 1:5
Beverage Management
Drysdale, J., Third ed.,
2.2 Profitable Menu Planning 5 1:5
(2002)
Menu Planning for the Kivela, J, (2001)
2.3 5 1:5
Hospitality Industry
Marketing By Menu: Scanlon, N., Third ed.,
2.4 Creating Your Most (1999) 5 1:5
Powerful marketing Tool
Effective Food Service Singh, Y. (2002)
2.5 5 1:5
Management
Learning facilities &
B.
infrastructure
1. Class room 5X5 meter 1 25
2. Workshop Standard 1 15
3. Library Standard 1 25
C. Consumable materials
Starter Portions 5 1:5
Main Dish Portions 5 1:5
1. Dessert Portions 5 1:5
2. Soft Drink Varity 5 1:5
3. Spirits/ liquors Varity 5 1:5
4. Beers Varity 5 1:5
5. Wine Varity 5 1:5
6. Tea Pack 1 1:25
7. Coffee Pack 5kg 1:5
8. Sugar Normal 5kg 1:5
9. Milk Farm /Pack 5 lit 1:5
D. Tools and equipments
1. Glasses Varity 25 1:1
2. Napkin Varity 25 1:1
3. plate Varity 25 1:1
4. Knifes Varity 25 1:1
5. Forks Varity 25 1:1
6. Cruet set Standard 5 1:5
7. Placemats Standard 5 1:5
8. Tables Varity 5 1:5
9. Chairs Standard 25 1:1
10. Tea and coffee-making Manual or automated 1 1:15
11. Point-of-sale (POS) Computerized 1 1:25
LEARNING MODULE 06

MODULE TITLE: Providing Accommodation Services
knowledge required to provide arrival and departure services to guests in commercial
accommodation establishments. It requires the ability to check daily arrivals, allocate rooms,
check guests in and out of their accommodation and complete invoicing of guest charges
LEARNING OUTCOMES
LO1. Prepares for guest arrival
LO2 Welcome and register guests
LO3. Organize guest departure
LO4. Prepare front office records and reports
MODULE CONTENTS:
LO1. Prepare for guest arrival
1.1. Developing know how on front office service
1.2. Preparing reception area for service
1.3. Checking and reviewing daily arrival details prior to guest arrival.
1.4. Allocating rooms to guest
1.5. Following up uncertain arrivals or reservations
1.6. Complying and distributing accurate arrivals lists
1.7. Informing colleagues and other departments about special situations or request
LO2. Welcome and register guests

2.1. Welcoming guests warmly and courteously
2.2. Confirming details of reservation with guest
2.3. Following enterprise procedures for guests registering with or without reservations
2.4. Following correct accounting procedures
2.5. Explaining relevant details clearly to guests
2.6.Following correct enterprise procedures for available or overbooking
2.7. Monitoring and checking reporting actual and expected arrival deviations
LO3. Organize guest departure
3.1.Reviewing departure lists
3.2. Obtaining information on departing guests from other departments
3.3. Generating guest accounts and check
3.4. Processing and receiving guests account payment
3.5. Recovering keys or electronic cards from guests and process correctly.
3.6. Acting for guest requests to assist with departure
3.7. Processing express checkouts
3.8. Following correct procedures for group checkout and process accounts
LO4. Monitor and evaluate in-house services

4.1. Preparing and updating front office records
4.2. Following correct enterprise policy
4.3. Distributing reports and records
Learning Methods:

• Démonstration
• Role playing
• Group discussion
Assessment Methods:
• Interview/ Oral Questioning
• Written Test
• Individual assignment
LO1. Prepare for guest arrival
• Know how on front office service is developed
• Reception area is prepared for service and checks all necessary equipment prior to use.
• Daily arrival details is checked and reviewed prior to guest arrival.
• Rooms are allocated according to guest requirements and enterprise policy.
• Uncertain arrivals or reservations are followed up according to enterprise procedures.
• Accurate arrivals lists are compiled and distributed to relevant people or departments
• Colleagues and other departments are informed about special situations or requests in a
timely manner
LO.2 Welcome and register guests

• Guests are warmly and courteously welcomed.
• Details of reservation are confirmed with guests.
• Enterprise procedures for guests registering are followed with or without reservations,
and complete registration within acceptable timeframes and according to enterprise
security requirements.
• Correct accounting procedures are followed according to enterprise practices.
• Relevant details are clearly explained to guests, such as room key or electronic card,
guest mail, messages and safety deposit facility arrangements.
• Correct enterprise procedures are followed where rooms are not immediately available or
overbooking has occurred in order to minimize guest inconvenience.
• Arrivals are monitored and actual arrivals are checked against expected arrivals,
reporting deviations according to enterprise procedures
LO.3 Organize guest departure

• Departure lists are reviewed for accuracy.
• Information on departing guests is obtained from other departments in a timely manner to
facilitate preparation of account.
• Guest accounts and check are generated for accuracy.
• Account is clearly and courteously explained to guests; accounts processed, and received
and processed payments.
• Keys or electronic cards are recovered from guests and process correctly.
• Action guest requests for assistance with departure courteously, or refer requests to the
appropriate department for follow up.
• Express checkouts are processed according to enterprise procedures where appropriate.
• Correct procedures are followed for group checkout and process accounts according to
enterprise procedures
LO.4 Prepare front office records and reports

• Front office records are prepared and updated within designated timelines.
• Correct enterprise policy is follow in regard to room changes, no shows, extensions and
early departures.
• Reports and records are distribute to the appropriate departments within designated
timelines
Module code: CTH FBS3 M06 0322
Module Title: Providing Accommodation Service

(Item: Trainee)
TTTLM prepared
1. TTLM 25 1:1
by the trainer
2. Reference Books 5 1:5
3G Elearning,
2.1 Front Office Services: Intermediate, 5 1:5
(2016)
B.K. Chakravarti,
2.2 Front Office Management in Hotel 5 1:5
(1999)
Hotel Front Office Management and Dukas, P., Third
5 1:5
Operations ed. (1970)
An introduction to Accommodation CERT, (1987)
2.3 service skills for the hotels, catering 5 1:5
and tourism industry.
B.
Infrastructure
1. Pen &Paper Varity 25 1:1
3 White board marker Push able 5 1:5
1. Computer Desktop/laptop 1 1:25
3 Scanner Standard 1 1:25
LEARNING MODULE 07
TVET-PROGRAMME TITLE: FOOD AND BEVERAGE SERVICE LEVEL - III

MODULE TITLE: Establishing and Maintaining Quality Control of Food
knowledge required to ensure that high standards of food quality are established and
maintained in a commercial catering environment. Quality data may be collected over
different timeframes, according to enterprise requirements and practice
LEARNING OUTCOMES
LO1. Establish and implement procedures for quality control
LO2. Monitor quality
LO3. Solve quality-related problems
MODULE CONTENTS:
1.1 Appling appropriate quality procedures for all menu items
1.2 Ensuring products and services and meeting consistent enterprise requirements.
1.3 Ensuring food items and matching menu descriptions
1.4 Checking received goods

2. 1 Appling procedures to monitor quality standards
2. 2 Appling procedures to monitor and ensure compliance with quality parameters

3.1 Identifying problems to control food quality
3.2 Solving problems to control food quality
Learning Methods

• Démonstration
• Simulation
Assessment Methods:
• Oral QuestioningAnd Written Test
ASESSMENT CRITERIA:

• Appropriate quality procedures are applied to ensure the quality of raw materials,
cooking processes, portion control, presentation and protection of food from
contamination for all menu items.
• Products and services are ensured and meet consistent enterprise requirements.
• Food items are ensured and matched menu descriptions
• Received goods are checked against workplace standards and specifications.

• Procedures are applied to monitor quality standards, including observation, formal
audits and reviews, tasting and seeking feedback.
• Procedures are applied to monitor and ensure compliance with quality parameters,
current food safety programs, legislative and regulatory requirements.

• Problems are identified related to quality control of food.
• Problems are solved related to quality control of food
Module Code :CTH FBS3 M 07 0322

Module Title :Establishing and Maintaining Quality Control of Food
Item Description/ Quantity Recommended
No. Category/Item Specifications Ratio
(Item: Trainee)
TTLM Prepare 1:1
1. TTLM 25
By Trainer
2. Reference books
2.1 Hospitality service quality Ranvijay singh 5 1:5
B. Learning Facilities & Infrastructure
1. Class room 5mx5m 1 1:25
1. Pen Variety 25 1:1
2 Paper A-4 size 25 1:1
4 Marker Varity 5 1:5
D. Tools and Equipment
1. Computer Desktop//Laptop 1 1:25
LEARNING MODULE 08
TVET-PROGRAMME TITLE: FOOD AND BEVERAGE SERVICE LEVEL - III

MODULE TITLE: Preventing and Eliminating MUDA
MODULE DESCRIPTION: This module covers the knowledge, skills and attitude required
by a worker to prevent and eliminate MUDA/wastes in his/her workplace by applying
scientific problem-solving techniques and tools to enhance quality, productivity and other
kaizen elements on continual basis. It covers responsibility for the day-to-day operation of the
work and ensures Kaizen Elements are continuously improved and institutionalized.
LEARNING OUTCOMES
LO1. Prepare for work
LO2. Identify MUDA and problem
LO3. Analyze causes of a problem
LO4. Eliminate MUDA and Assess effectiveness of the solution
LO5. Prevent occurrence of wastes and sustain operation
MODULE CONTENTS:
LO1. Prepare for work

1.1 Using work instructions
1.2 Reading and interpreting job specifications
1.3 Observing OHS requirements
1.4 Selecting appropriate material for work
1.5 Identifying and checking safety equipment and tools
LO2. Identify MUDA and problem

2.1. Preparing and implementing plan of MUDA and problem identification
2.2. Discussing causes and effects of MUDA
2.3. Listing all possible problems to the process /Kaizen elements
2.4.Identifying and listing all possible problems related to kaizen elements on Visual
Management Board/Kaizen Board.
2.5. Using tools and techniques to draw and analyze current situation of the work place
2.6. Identifying and measuring wastes/MUDA based on relevant procedures.
2.7. Reporting identified and measured wastes to relevant personnel
LO3.Analyze causes of a problem

3.1 Listing all possible causes of a problem
3.2 Analyzing cause relationships using 4M1E
3.3 Identifying Causes of the problems
3.4 Selecting the root cause of the problems
3.5 Listing all possible ways to eliminate the most critical root cause.
3.6 Testing and evaluating the suggested solutions
3.7 Preparing detailed summaries of the action plan
LO4.Eliminate MUDA and Assess effectiveness of the solution

4.1. Preparing and implementing plan of muda elimination by medium KPT members.
4.2. Adopting necessary attitude and the ten basic principles
4.3. Using tools and techniques to eliminate wastes/muda.
4.4. Reducing and eliminating wastes/muda
4.5. Identifying tangible and intangible results
4.6. Comparing tangible results using various types of diagrams.
4.7. Reporting improvements gained by elimination of waste/muda
LO5.Prevent occurrence of wastes and sustain operation

5.1 Preparing and implementing plan of MUDA prevention
5.2 Discussing and preparing standards required for machines and operations
5.3 Preventing occurrences of wastes/MUDA using visual and auditory control methods.
5.4 Creating waste-free workplace using 5W and 1H sheet
5.5 Doing the completion of required operation
5.6 Facilitating the updating of standard procedures and practices
5.7 Ensuring and training the capability of the work team on the new standard operating
procedures (sops).
Learning Methods

• Démonstration
• Simulation
Assessment Methods:
• Oral Testing And Written Test
• Observation
• Demonstration
ASESSMENT CRITERIA:
LO.1Prepare 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.
• Appropriate material is selected for work.
• Safety equipment and tools are identified and checked for safe and effective operation.
LO.2 Identify MUDA and problem

• Plan of MUDA and problem identification is prepared and implemented.
• Causes and effects of MUDA are discussed.
• All possible problems related to the process /Kaizen elements are listed using statistical
tools and techniques.
• All possible problems related to kaizen elements are identified and listed on Visual
Management Board/Kaizen Board.
• Tools and techniques are used to draw and analyze current situation of the work place.
• Wastes/MUDA are identified and measured based on relevant procedures.
• Identified and measured wastes are reported to relevant personnel
LO.3 Analyze causes of a problem.

• All possible causes of a problem are listed.
• Cause relationships are analyzed using4M1E.
• Causes of the problems are identified.
• The root cause which is most directly related to the problem is selected.
• All possible ways are listed using creative idea generation to eliminate the most critical
root cause
• The suggested solutions are carefully tested and evaluated for potential complications.
• Detailed summaries of the action plan are prepared to implement the suggested solution.
LO.4 Eliminate MUDA and Assess effectiveness of the solution
• Plan of MUDA elimination is prepared and implemented by medium KPT members.
• Necessary attitude and the ten basic principles for improvement are adopted to eliminate
waste/MUDA.
• Tools and techniques are used to eliminate wastes/MUDA based on the procedures and
OHS.
• Wastes/MUDA are reduced and eliminated in accordance with OHS and organizational
requirements.
• Tangible and intangible results are identified.
• Tangible results are compared with targets using various types of diagrams.
• Improvements gained by elimination of waste/MUDA are reported to relevant bodies.
LO.5 Prevent occurrence of wastes and sustain operation

• Plan of MUDA prevention is prepared and implemented.
• Standards required for machines, operations, defining normal and abnormal conditions,
clerical procedures and procurement are discussed and prepared.
• Occurrences of wastes/MUDA are prevented by using visual and auditory control
methods.
• Waste-free workplace is created using 5W and 1Hsheet.
• The completion of required operation is done in accordance with standard procedures
and practices.
• The updating of standard procedures and practices is facilitated.
• The capability of the work team that aligns with the requirements of the procedure is
ensured and trained on the new Standard Operating Procedures (SOPs
Module code :CTH FBS3 M08 0322

Module Title :Preventing And Eliminating Muda
Item Description/ Quantity Recommended Ratio
No. Category/Item Specifications (Item: Trainee)
TTLM Prepare 1:1
1. TTLM 25
By Trainer
2. Reference books
Value stream mapping to add value and John shook and 1:5
2.1 5
eliminate muda mike rother
B. Learning Facilities & Infrastructure
1. Class room 5mx5m 1 1:25
1. Pen Varity 25 1:1
2 Paper A-4 size 25 1:1
4 Marker Green color 5 1:5
D. Tools and Equipment
1. Computer Desktop 1 1:25
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 III.
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 & A.A TTI +251920283100 girmred3@gmail.com
MA 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

Provide and advise on 16 16 16 48

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

1.11 TVET Teachers Profile

TVET-PROGRAMME TITLE: Food and Beverage Service Level III

LO2. Resolve conflict situations

LO4. Coordinate and complete end of service procedures

• Lecture and Discussion

LO2.Resolve conflict situations

LO4. Coordinate and complete end of service procedures

Module Code: CTH FBS3 M01 0322

TVET-PROGRAMME TITLE: Food and Beverage Service III

LO1. Promote cocktails to customers

LO2. Prepare cocktails

LO3. Present and serve cocktails.

• Lecture and Discussion

LO.2 Prepare cocktails

LO.3 Present and serve cocktails.

TVET-Programme Title: Food And Beverage Service III

LO2. Handle, store and monitor products

LO3. Advise customers on wines, beers, spirits and liqueurs.

• Lecture and discussion

Module Code: CTH FBS3 M03 0322

TVET-PROGRAMME TITLE: Food and Beverage Service Level III

LO2. Recommend and sell foods to customers

LO3. Work in cooperation with kitchen staff

Lo4. Use silver service techniques to serve meals

Lo5. Prepare and serve foods by gueridon service

• Lecture and Discussion

LO2. Recommend and sell foods to customers

LO3. Work in cooperation with kitchen staff

Lo5. Prepare and serve foods by gueridon service

TVET-PROGRAMME TITLE: Food and Beverage Service III

• Lecture and discussion

LO3 Contribute to menu development

Item no. Category/item Description/ Quantity Recommended

TVET-PROGRAMME TITLE: Food and Beverage Service III

LO2. Welcome and register guests

LO4. Monitor and evaluate in-house services

• Lecture and Discussion

LO.2 Welcome and register guests

LO.3 Organize guest departure

LO.4 Prepare front office records and reports

Item Category/Item Description/ Quantity Recommended

TVET-PROGRAMME TITLE: FOOD AND BEVERAGE SERVICE LEVEL - III

LO2. Monitor quality

LO3. Solve quality-related problems

• Lecture and Discussion

LO1. Establish and implement procedures for quality control

LO2. Monitor quality

LO3. Solve quality-related problems

Module Code :CTH FBS3 M 07 0322

TVET-PROGRAMME TITLE: FOOD AND BEVERAGE SERVICE LEVEL - III

LO1. Prepare for work

LO2. Identify MUDA and problem

LO3.Analyze causes of a problem

LO4.Eliminate MUDA and Assess effectiveness of the solution

LO5.Prevent occurrence of wastes and sustain operation