FBS Training Plan Flexible Learning

TRAINING PLAN
Sector:
TOURISM
Qualification:
FOOD AND BEVERAGE SERVICES NC II
MEDINA COLLEGE IPIL INC.
Don Andres Ipil, Zamboanga Sibugay
Course Title: FOOD AND BEVERAGE SERVICES NC Level: NC II
Nominal Training Duration:
18 Hrs. (Basic)
18 Hrs. (Common)
320 Hrs. (Core)
Course Description:
This course is designed to enhance the knowledge, skills and attitudes in FOOD
AND BEVERAGE SERVICES NC II in accordance with industry standards. It covers
the basic, common and core competencies required in the delivery of food and
beverage service in various foodservice facilities. It covers the core competencies on
preparing the dining room for service, welcoming guests and taking food and
beverage orders, promoting food and beverage products, providing food and
beverage service to guests, providing room service, and receiving and handling
guest concerns.
TRAINEE ENTRY REQUIREMENTS:
Trainees or students who wish to enter this training should possess the following
requirements:
• can communicate in Basic English both oral and written
• At least completed the 10-year basic education
• can perform basic mathematical computation
BASIC COMPETENCIES
Course: FOOD AND BEVERAGE SERVICES NC II
Unit of Competency Participate in Workplace Communication
Module Title: Participating in Workplace Communication
Modality: Check which modality will be applied. Multi-modal is allowed.
( )Full-online ( )Blended Online ( )Distance Learning (/) Combination of Face-face

& Distance learning
Learning Outcomes Contents Learning Resources
 Parts of speech  CBLM
LO1. Obtain and convey  Sentence construction  Training Manual
workplace information  Effective  Study Guide
communication  Correspondence
feedback
 Film Viewing
 Video presentation
 Cell phone/Audio
conferencing
 Video Conferencing
 Internet connection
LO2. Complete relevant work  Basic mathematics  CBLM
related documents.  Technical writing  Training Manual
 Types of forms  Study Guide
 Correspondence
feedback
 Film Viewing
conferencing
LO3. Participate in workplace  Sentence construction  CBLM
meetings and discussions  Technical writing  Training Manual
 Recording information  Study Guide
 Correspondence
feedback
 Film Viewing
conferencing

Unit of Competency Work in team environment
Module Title: Working in Team Environment
& Distance learning
LO1. Describe and  Team role.  CBLM
identify team role and  Relationship and  Training Manual
responsibility in a team responsibilities  Study Guide
 Role and
 Correspondence
responsibilities with
team environment. feedback
 Relationship within a  Film Viewing
team.  Video presentation
conferencing
Internet connection
LO2. Describe work as a  Team role.  CBLM
team member  Relationship and  Training Manual
responsibilities  Study Guide
 Role and
 Correspondence
responsibilities with
team environment. feedback
 Relationship within a  Film Viewing
team.  Video presentation
conferencing
Internet connection
LO3. Observing Gender  Communication  CBLM
Sensitivity in the process  Training Manual
Workplace  Team structure/team  Study Guide
roles
 Correspondence
 Group planning and
decision making feedback
 Film Viewing
conferencing
Internet connection

Unit of Competency Practice Career Professionalism
Module Title: Practicing Career Professionalism
& Distance learning
LO1. Integrate personal  Personal development-  CBLM
objectives with social aspects: intra  Training Manual
organizational goals and interpersonal
 Study Guide
development
 Organizational goals  Correspondence
 Personal hygiene and feedback
practices  Film Viewing
 Code of ethics  Video presentation
conferencing
Internet connection
LO2. Set and meet work  Organizational Key  CBLM
priorities Result Areas (KRA)  Training Manual
 Work values and  Study Guide
ethical standards
 Correspondence
 Company policies on
the use and feedback
maintenance of  Film Viewing
equipment  Video presentation
conferencing
Internet connection
LO3. Maintain  Qualification standards  CBLM
professional growth and  Gender and  Training Manual
development development (GAD)  Study Guide
sensitivity
 Correspondence
 Professionalism in the
workplace feedback
 List of professional  Film Viewing
licenses  Video presentation
conferencing
Internet connection
LO4. Demonstrate work  Qualification standards  CBLM
values and gender  Gender and  Training Manual
sensitivity development (GAD)  Study Guide
sensitivity
 Correspondence
 Professionalism in the
workplace feedback
 List of professional  Film Viewing
licenses  Video presentation
conferencing

Unit of Competency Practice Occupational Health And Safety Procedures
Module Title: Practicing Occupational Health And Safety Procedures

& Distance learning
LO1. Evaluate hazards  Hazards and risks  CBLM
and risks identification and  Training Manual
control
 Study Guide
 Organizational safety
and health protocol  Correspondence
 Threshold limit value feedback
(TLV)  Film Viewing
 OHS indicators  Video presentation
conferencing
Internet connection
LO2. Control hazards  TLV table  CBLM
and risks  Philippine OHS  Training Manual
standards  Study Guide
 Effects of hazards in
 Correspondence
the workplace
 Ergonomics feedback
 ECC Regulations  Film Viewing
conferencing
Internet connection
LO3. Maintain  Safety regulations  CBLM
occupational health and  Clean air act  Training Manual
safety awareness  Electrical and fire  Study Guide
safety code
 Correspondence
 Waste management
 Disaster preparedness feedback
and management  Film Viewing
 Contingency measures  Video presentation
and procedures  Cell phone/Audio
 conferencing
Internet connection
LO4. Practice basic  Operational health and  CBLM
housekeeping procedures safety procedure,  Training Manual
practices and
 Study Guide
regulations
 Emergency-related  Correspondence
drills and training feedback
 Film Viewing
conferencing
COMMON COMPETENCIES
Unit of Competency Develop And Update Industry Knowledge
Module Title: Developing And Updating Industry Knowledge
Modality: Check which modality will be applied. Multi-modal is allowed.w

& Distance learning
 Information sources  CBLM
LO1. Seek information on  media  Training Manual
the industry  reference book  Study Guide
 libraries
 Correspondence
 union
feedback
 industry association
 internet  Film Viewing
 personal observation  Video presentation
conferencing
Internet connection
LO2. Update industry  Information sources  CBLM
knowledge  - media  Training Manual
 - libraries/reference  Study Guide
book
 Correspondence
 - union/industry
association feedback
 - internet  Film Viewing
 Legislation that affects  Video presentation
the industry  Cell phone/Audio
conferencing
Internet connection

Unit of Competency Observe Workplace Hygiene Procedures
Module Title: Observing Workplace Hygiene Procedures

& Distance learning
LO1 follow hygiene  Hygiene procedures  CBLM
procedures -Proper hand washing  Training Manual
-Regular bathing
 Study Guide
-Appropriate and clean
Clothing  Correspondence
-Cleaning and feedback
sanitizing procedures  Film Viewing
- Personal hygiene  Video presentation
conferencing
Internet connection
LO2 identify and  Hygiene procedures  CBLM
prevent hygiene  Proper food handling and  Training Manual
risks storage  Study Guide
 Correct work practices
 Correspondence
 Proper waste disposal
 Personal hygiene feedback
 Pest control  Film Viewing
 Principles of HACCP  Video presentation
  Cell phone/Audio
conferencing
Internet connection

Unit of Competency Perform Computer Operations
Module Title: Performing Computer Operations

& Distance learning
 Main types of  CBLM
LO1. Plan and prepare for computers and basic  Training Manual
task to be undertaken features of different
 Study Guide
operating systems
 Main parts of a  Correspondence
computer feedback
 Storage devices and  Film Viewing
basic categories of  Video presentation
memory  Cell phone/Audio
 Types of software conferencing
 Peripheral devices  Video Conferencing
Internet connection
LO2. Input data into  Basic ergonomics of  CBLM
computer keyboard and  Training Manual
computer use
 Study Guide
 Standard operating
procedures in entering  Correspondence
and saving data into feedback
the computer  Film Viewing
 Storage media  Video presentation
 Ergonomic guidelines  Cell phone/Audio
conferencing
Internet connection
LO3. Access information  Procedures/techniques in  CBLM
using computer accessing Information  Training Manual
 Desktop Icons
 Keyboard techniques
 Study Guide
based on OHS  Correspondence
requirements feedback
 Film Viewing
conferencing
LO4. Produce/output data  Software commands  CBLM
using computer  Operation and use of  Training Manual
system peripheral devices
 Procedures in  Study Guide
transferring files/data  Correspondence
feedback
 Film Viewing
conferencing
LO5. Maintain computer  Cleaning, Minor  CBLM
equipment and Maintenance and  Training Manual
systems Replacements of
 Study Guide
Consumables
 • Creating More  Correspondence
Space in the Hard Disk feedback
 • Reviewing  Film Viewing
Programs  Video presentation
 • Deleting Unwanted  Cell phone/Audio
Files conferencing
 • Checking Hard Disk  Video Conferencing
for Errors
 • Viruses and Up to
Date Anti-Virus
Programs

Unit of Competency Perform Workplace Safety Practices
Module Title: Performing Workplace Safety Practices

& Distance learning
 Health, safety and  CBLM
security procedures  Training Manual
LO1. Follow workplace  Breaches procedures
procedures for health,  Study Guide
safety and security  Correspondence
practices
feedback
 Film Viewing
conferencing
Internet connection
LO2. Deal with emergency  Emergency procedure  CBLM
situations  Personal injuries  Training Manual
 Fire  Study Guide
 Electrocution
 Correspondence
 Natural calamity
feedback
 Criminal acts
 Safe personal  Film Viewing
presentation standard  Video presentation
conferencing
Internet connection
LO3. Maintain safe  Use of PPE  CBLM
personal presentation  Safe and proper  Training Manual
standards posture.  Study Guide
 Correspondence
feedback
 Film Viewing
conferencing

Unit of Competency Provide Effective Customer Service
Module Title: Providing Effective Customer Service

& Distance learning
LO1. Greet customer  Personality  CBLM
development and  Training Manual
public relations
 Study Guide
 Basic oral
communication/ writing  Correspondence
memos and letters feedback
 Preparing job  Film Viewing
documentation  Video presentation
 Following instructions
 Filling-out forms
conferencing
Internet connection
LO2. Identify customer  Food and culture  CBLM
needs  Exploration of food  Training Manual
trends  Study Guide
 - Past, present and
 Correspondence
future trend
 Communication feedback
standards in customer  Film Viewing
service  Video presentation
conferencing
Internet connection
LO3. Deliver service to  Modes of greeting and  CBLM
customer farewell.  Training Manual
 Proper addressing of  Study Guide
needs of persons. (by
gender, age, status,  Correspondence
physical condition) feedback
 Style manual  Film Viewing
requirement.  Video presentation
 Standard letters and  Cell phone/Audio
preformed. conferencing
LO4. Handle queries  Proper way of answering  CBLM
through telephone, complaints in line with  Training Manual
fax machine, workplace procedures.
 Nature and details of  Study Guide
internet and email
complaints.  Correspondence
 Industry/ workplace feedback
procedures in giving
 Film Viewing
evaluation and
recommendations.  Video presentation
conferencing
LO5. Handle complaints,  Proper way of answering  CBLM
evaluation and complaints in line with
recommendations workplace procedures.  Training Manual
 Nature and details of  Study Guide
complaints.
 Industry/ workplace  Correspondence
procedures in giving feedback
evaluation and  Film Viewing
recommendations.
conferencing
CORE COMPETENCIES
Unit of Competency Prepare The Dining Room/Restaurant Area For Service
Module Title: Preparing The Dining Room/Restaurant Area For
Service

& Distance learning
 Foodservice operations  CBLM
LO1. Take table  Reservations process  Training Manual
reservations  Basic types of  Study Guide
tableware
 Correspondence
a. Dinnerware
b. Beverage feedback
ware/glassware  Film Viewing
c. Silverware/cutlery  Video presentation
 General rules in laying  Cell phone/Audio
covers/table set-up conferencing
 Different napkin folding  Video Conferencing
styles
 Station mise-en-place Internet connection
 Telephone ethics
 Table skirting styles
 Banquet set-up styles
LO2. Prepare service  Taking reservations  CBLM

stations and  Table set-up  Training Manual
equipment  Napkin folding  Study Guide
 Skirting buffet/display  Correspondence
tables
feedback
 Banquet set-ups
 Film Viewing
conferencing
Internet connection
LO3. Set-up the tables in  Taking reservations  CBLM
the dining area  Table set-up  Training Manual
 Napkin folding  Study Guide
 Skirting buffet/display
 Correspondence
tables
 Banquet set-ups feedback
 Film Viewing
conferencing
LO4. Set the  Taking reservations  CBLM
mood/ambiance of  Table set-up  Training Manual
the dining area  Napkin folding  Study Guide
 Skirting buffet/display
 Correspondence
tables
 Banquet set-ups feedback
 Film Viewing
conferencing

Unit of Competency Welcome Guests And Take Food And Beverage
Orders
Module Title: Welcoming Guests And Take Food And Beverage
Orders

& Distance learning
 Welcoming and  CBLM
LO1. Welcome and greet greeting guests  Training Manual
guests procedures
 Study Guide
 Seating guests
procedures  Correspondence
 Sequence of Food feedback
Service  Film Viewing
 Basic Menu types  Video presentation
 Order taking  Cell phone/Audio
procedures conferencing
 Principles of promotion  Video Conferencing
and selling
 Suggestive selling Internet connection
techniques
 Product and service
knowledge
LO2. Seat the guests  Welcoming and  CBLM
greeting guests  Training Manual
procedures
 Study Guide
 Seating guests
and selling
 Suggestive selling Internet connection
techniques
knowledge
LO3. Take food and  Welcoming and  CBLM
beverage orders greeting guests  Training Manual
procedures
 Study Guide
 Seating guests
and selling
 Suggestive selling
techniques
knowledge
LO4. Liaise between  Welcoming and  CBLM
kitchen and service greeting guests  Training Manual
areas procedures
 Study Guide
 Seating guests
and selling
techniques
knowledge

Unit of Competency Promote Food And Beverage Products
Module Title: Promoting Food And Beverage Products

& Distance learning
 Menu familiarization  CBLM
 Types of Menus  Training Manual
LO1. Know the product  Food pairing  Study Guide
 Beverage pairing
 Correspondence
feedback
techniques and
principles  Film Viewing
 Upselling techniques  Video presentation
 Food allergens  Cell phone/Audio
conferencing
Internet connection
LO2. Undertake  Menu familiarization  CBLM
Suggestive selling  Types of Menus  Training Manual
 Food pairing  Study Guide
 Correspondence
feedback
techniques and
 Upselling techniques
 Food allergens  Video presentation
conferencing
Internet connection
LO3. Carry out Up selling  Menu familiarization  CBLM
strategies  Types of Menus  Training Manual
 Food pairing  Study Guide
 Correspondence
feedback
techniques and
 Upselling techniques  Video presentation
 Food allergens  Cell phone/Audio
conferencing

Unit of Competency Provide Food And Beverage Services To Guests
Module Title: Providing Food And Beverage Services To Guests

& Distance learning
LO1. Serve food orders  Different Food service  CBLM
styles  Training Manual
 General service  Study Guide
principles
 Correspondence
 Sequence of service
 Handling guests with feedback
special needs  Film Viewing
 Wine knowledge and  Video presentation
service  Cell phone/Audio
 Banquet service conferencing
 Food safety principles  Video Conferencing
 Food service styles
 Carrying plates and Internet connection
trays
 Presenting and
opening wines
 Beverage service
LO2. Assist the diners  Different Food service  CBLM
styles  Training Manual
 General service
principles  Study Guide
 Sequence of service  Correspondence
special needs
 Film Viewing
 Wine knowledge and
 Banquet service  Cell phone/Audio
 Food safety principles conferencing
Internet connection
LO3. Perform banquet or  Different Food service  CBLM
catering food styles  Training Manual
service  General service
principles  Study Guide
 Sequence of service  Correspondence
special needs
 Film Viewing
 Wine knowledge and
 Banquet service  Cell phone/Audio
 Food safety principles conferencing
 Food service styles  Video Conferencing
 Carrying plates and trays  Internet connection
 Presenting and opening
wines
LO4. Serve Beverage  Different Food service  CBLM
Orders styles  Training Manual
 General service  Study Guide
principles
 Correspondence
special needs  Film Viewing
 Wine knowledge and  Video presentation
service  Cell phone/Audio
 Banquet service conferencing
 Food safety principles  Video Conferencing
 Food service styles  Internet connection
 Carrying plates and
trays
 Presenting and
opening wines
LO5. Conclude food  Different Food service  CBLM
service and close styles  Training Manual
down dining area  General service  Study Guide
principles
 Correspondence
 Handling guests with
special needs feedback
 Wine knowledge and  Film Viewing
 Banquet service
 Food safety principles
conferencing
 Food service styles
 Carrying plates and
trays  Internet connection
 Presenting and
opening wines

Unit of Competency Provide Room Service
Module Title: Providing Room Service

& Distance learning
LO1. Take and process  Took room service  CBLM
room service orders orders properly  Training Manual
 Recorded and  Study Guide
processed room
service orders  Correspondence
accurately feedback
 Set up a variety of  Film Viewing
room service meals  Video presentation
according to ordered  Cell phone/Audio
food and beverage conferencing
 Presented and served  Video Conferencing
room service orders
 Take room service Internet connection
orders
 Setting up trays or
trolleys
 Room service
procedures
LO2. Set up trays and  Took room service  CBLM
trolleys orders properly  Training Manual
processed room
accurately feedback
room service orders
 Take room service Internet connection
orders
trolleys
 Room service
procedures
LO3. Present and serve  Took room service  CBLM
food and beverage orders properly  Training Manual
orders to guests  Recorded and processed
room service orders  Study Guide
accurately  Correspondence
 Set up a variety of room feedback
service meals according
 Film Viewing
to ordered food and
beverage  Video presentation
 Presented and served  Cell phone/Audio
room service orders conferencing
 Take room service  Video Conferencing
orders
 Setting up trays or  Internet connection
trolleys
 Room service
procedures
LO4. Present room  Took room service  CBLM
service account orders properly  Training Manual
processed room
accurately feedback
room service orders  Internet connection
 Take room service
orders
trolleys
 Room service
procedures
LO5. Clear away room  Took room service  CBLM
service equipment orders properly  Training Manual
processed room
accurately feedback
room service orders
 Take room service
orders
trolleys
 Room service
procedures

Unit of Competency Receive and Handle Guest Concerns
Module Title: Receiving and Handling Guest Concerns

& Distance learning
LO1. Listen to the  Listened and obtained  CBLM
complaint the entire story or  Training Manual
complaint
 Study Guide
 Paraphrased the guest
complaint  Correspondence
 Showed empathy feedback
towards complaining  Film Viewing
guest  Video presentation
 Took action on the
guest complaint  Cell phone/Audio
 Recorded complaint conferencing
 General service  Video Conferencing
principles/Standards of
service Internet connection
special needs
 Dealing with difficult
customer/clients
LO2. Apologize to the  Listened and obtained  CBLM
guest the entire story or  Training Manual
complaint
 Study Guide
 Paraphrased the guest
towards complaining  Film Viewing
guest  Video presentation
 Took action on the  Cell phone/Audio
guest complaint conferencing
 Recorded complaint  Video Conferencing
 General service
principles/Standards of Internet connection
service
special needs
customer/clients
LO3. Take proper action  Listened and obtained  CBLM
on the complaint the entire story or  Training Manual
complaint
 Paraphrased the guest  Study Guide
towards complaining
 Film Viewing
guest
 Took action on the guest  Video presentation
complaint  Cell phone/Audio
principles/Standards of
service  Internet connection
special needs
customer/clients
LO4. Record complaint  Listened and obtained  CBLM
the entire story or
complaint  Training Manual
 Paraphrased the guest  Study Guide
complaint
 Correspondence
 Showed empathy
feedback
towards complaining
guest  Film Viewing
 Took action on the  Video presentation
guest complaint  Cell phone/Audio
principles/Standards of  Internet connection
service
special needs
customer/clients
MEDINA COLLEGE IPIL INC.

Don Andres Ipil, Zamboanga Sibugay
TECHNICAL VOCATIONAL EDUCATION AND TRAINING DEPARTMENT
Tel No. (062) 333-5615 email: medinatesdatvet@gmail.com
FOOD AND BEVERAGE SERVICES

NC II
TRAINING PLAN

FBS Training Plan Flexible Learning

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

FBS Training Plan Flexible Learning

Uploaded by

Copyright:

Available Formats

TRAINING PLAN

Course Title: FOOD AND BEVERAGE SERVICES NC Level: NC II

Nominal Training Duration:

320 Hrs. (Core)

TRAINEE ENTRY REQUIREMENTS:

• can communicate in Basic English both oral and written

• At least completed the 10-year basic education

• can perform basic mathematical computation

( )Full-online ( )Blended Online ( )Distance Learning (/) Combination of Face-face

Course: FOOD AND BEVERAGE SERVICES NC II

Course: FOOD AND BEVERAGE SERVICES NC II

Course: FOOD AND BEVERAGE SERVICES NC II

( )Full-online ( )Blended Online ( )Distance Learning (/) Combination of Face-face

( )Full-online ( )Blended Online ( )Distance Learning (/) Combination of Face-face

Course: FOOD AND BEVERAGE SERVICES NC II

( )Full-online ( )Blended Online ( )Distance Learning (/) Combination of Face-face

Course: FOOD AND BEVERAGE SERVICES NC II

( )Full-online ( )Blended Online ( )Distance Learning (/) Combination of Face-face

Course: FOOD AND BEVERAGE SERVICES NC II

( )Full-online ( )Blended Online ( )Distance Learning (/) Combination of Face-face

Course: FOOD AND BEVERAGE SERVICES NC II

( )Full-online ( )Blended Online ( )Distance Learning (/) Combination of Face-face

( )Full-online ( )Blended Online ( )Distance Learning (/) Combination of Face-face

LO2. Prepare service  Taking reservations  CBLM

Course: FOOD AND BEVERAGE SERVICES NC II

( )Full-online ( )Blended Online ( )Distance Learning (/) Combination of Face-face

Course: FOOD AND BEVERAGE SERVICES NC II

( )Full-online ( )Blended Online ( )Distance Learning (/) Combination of Face-face

Course: FOOD AND BEVERAGE SERVICES NC II

( )Full-online ( )Blended Online ( )Distance Learning (/) Combination of Face-face

Course: FOOD AND BEVERAGE SERVICES NC II

( )Full-online ( )Blended Online ( )Distance Learning (/) Combination of Face-face

Course: FOOD AND BEVERAGE SERVICES NC II

( )Full-online ( )Blended Online ( )Distance Learning (/) Combination of Face-face

MEDINA COLLEGE IPIL INC.

FOOD AND BEVERAGE SERVICES

You might also like