food and beverage nc ii
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COMPETENCY-BASED CURRICULUM
Sector:
TOURISMQualification:
FOOD AND BEVERAGE SERVICE NC II
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
East Service Road, South Superhighway, Taguig City, Metro Manila
TABLE OF CONTENTS
Page
A. Course Design..............................................................................................1-6
B. Modules of Instruction.................................................................................7-67
BASIC COMPETENCIES...........................................................................7
o Participating in workplace communications......................................8-11
o Working in a team environment......................................................12-14
o Practicing career professionalism .................................................15-18
o Practicing occupational health and safety procedures ..................19-23
COMMON COMPETENCIES...................................................................24
o Developing and updating industry knowledge................................25-28
o Observing workplace hygienic procedures.....................................29-31
o Performing computer operations....................................................31-37
o Performing workplace and safety practices....................................38-41
o Providing effective customer services............................................42-46
CORE COMPETENCIES..........................................................................47
o Providing a link between kitchen and service area.........................48-50
o Providing food and beverage service.............................................51-58
o Providing room service...................................................................59-64
o Developing and updating food and beverage knowledge...............65-67
COURSE DESIGN
FOOD AND BEVERAGE SERVICES NC II
COURSE DESIGN
COURSE TITLE : FOOD AND BEVERAGE SERVICES NC II
NOMINAL DURATION : 336 hours
COURSE DESCRIPTION :
This course is designed to enhance the knowledge, skills and attitude in providing food and beverage services to clients, providing link between kitchen and service area, providing room services, and developing and updating food and beverage knowledge. It covers the basic, common and core competencies in Food and Beverage Services NC II.
ENTRY REQUIREMENTS :
Trainees or students should posses the following requirements:
Can communicate basic English both in oral and written
At least high school graduate
Physically and mentally fit
With good moral character
Can perform basic mathematical computation
With pleasing personality
CBC Food and Beverage Service NC II - 1 -
COURSE STRUCTURE:
BASIC COMPETENCIES(18 hours)
UNIT OF COMPETENCY
MODULE TITLE LEARNING OUTCOMESNOMINAL
DURATION1. Particip
ate in workplace communication
1.1 Participating in workplace communication
1.1.1 Obtain and convey workplace information
1.1.2 Complete relevant work related documents
1.1.3 Participate in workplace meeting and discussion
4 hours
2. Work in a team environment
2.1 Working in a team environment
2.1.1 Describe and identify team role and responsibility in a team
2.1.2 Describe work as a team member
4 hours
3. Practice career professionalism
3.1 Practicing career professionalism
3.1.1 Integrate personal objectives with organizational goals.
3.1.2 Set and meet work priorities.
3.1.3 Maintain professional growth and development
5 hours
4. Practice occupational health and safety
4.1 Practicing occupational health and safety
4.1.1 Evaluate hazard and risks
4.1.2 Control hazards and risks4.1.3 Maintain occupational
health and safety awareness
5 hours
COMMON COMPETENCIES(18 hours)
UNIT OF COMPETENCY
MODULE TITLE LEARNING OUTCOMESNOMINAL
DURATION1. Develop and
update industry knowledge
1.1 Developing and update industry knowledge
1.1.1 Identify and access key sources of information on the industry
1.1.2 Access, apply and share industry information
1.1.3 Update continuously relevant industry knowledge
2 hours
CBC Food and Beverage Service NC II - 2 -
UNIT OF COMPETENCY
MODULE TITLE LEARNING OUTCOMESNOMINAL
DURATION2. Observe
workplace hygiene procedures
2.1 Observing workplace hygiene procedures
2.1.1 Practice personal grooming and hygiene
2.1.2 Practice safe and hygienic handling, storage and disposal of food, beverage and materials
4 hours
3. Perform computer operations
3.1 Performing computer operations
3.1.1 Identify and explain the functions, general features and capabilities of both hardware and software undertaken
3.1.2 Prepare and use appropriate hardware and software according to task requirement
3.1.3 Use appropriate devices and procedures to transfer files/data
3.1.4 Produce accurate and complete data according to the requirements
3.1.5 Maintain computer system
4 hours
4. Perform workplace and safety practices
4.1 Performing workplace and safety practices
4.1.1 Practice workplace safety and security and hygiene systems, processes and operations
4.1.2 Respond appropriately to faults, problems and emergency situations in line with enterprise guidelines
4.1.3 Maintain safe personal presentation standards
4 hours
5. Provide effective customer service
5.1 Providing effective customer service
5.1.1 Apply effective verbal and non-verbal communication skills to respond to customer need
5.1.2 Provide prompt and quality service to customer
5.1.3 Handle queries promptly and correctly in line with enterprise procedures
5.1.4 Handle complaints, evaluation and recommendations
4 hours
CBC Food and Beverage Service NC II - 3 -
CORE COMPETENCIES(300 hours)
UNIT OF COMPETENCY
MODULE TITLE LEARNING OUTCOMESNOMINAL
DURATION1. Provide link
between kitchen & service areas
1.1 Providing link between kitchen & service areas
1.1.1. Liaise between kitchen and service areas
1.1.2 Clean and clear food service area
40 hours
2. Provide food and beverage service
2.1 Providing food and beverage service
2.1.1 Prepare dining/restaurant area for service
2.1.2 Prepare and set tables2.1.3 Welcome customers2.1.4 Take and process orders2.1.5 Serve and clear food and
drinks2.1.6 Close down
restaurant/dining area
160 hours
3. Provide room service
3.1 Providing room service
3.1.1 Take and process room service orders
3.1.2 Set-up trays and trolleys3.1.3 Present room service
meals and beverages to guest
3.1.4 Present room service accounts
3.1.5 Clear room service area
90 hours
4. Develop & update food & beverage knowledge
4.1 Developing & update food & beverage knowledge
4.1.1 Research general information on food and beverage cocktails
4.1.2 Share information with customers
10 hours
CBC Food and Beverage Service NC II - 4 -
RESOURCES:
TOOLS:
DINNERWARES: Dinner plates, 10” Show/base plates, 12” Fish plates, 8” Fish plates, 8” Dessert plates, 7” Cereal plates, 5” Side plates or bread
plates, 6” Bouillon cups and
saucers, 8-12 oz. Teacups and saucers, 6
2/3 oz. Demi-tasse, 3 1/3 oz. Coffee pots, 2 pint Tea pots, 2 pint
TABLES: Square tables good for 4
persons CLOTH 54”X54 90”X90” 64”X64” 72”X72” Side towels
CUTLERIES: Dinner knives Dinner forks Salad knives Salad forks Fish knives Fish forks Soup spoons Dessert spoons Dessert forks Teaspoons Demi-tasse spoons Long spoons TOOLS Cocktail forks Service forks Service spoons Sauce ladles Soup ladles Cake servers
GLASSWARE: Red wine glasses White wine glasses Water goblets
OTHER ACCESSORIES: Salt shakers Pepper shakers Pepper mills Rectangular trays Oval trays Round trays Tooth pick holders Sugar containers Creamer containers Oil and vinegar
containers and holders Sauce boats Menu cards Order pads Pens Flower bases Reservation books Water pitchers Plate covers Bill folder/change trays Ice bucket with tongs
EQUIPMENT:
Dining chair Tray stand (optional) Waiter station cabinet Computer Printer Telephone Fax Machine Calculator Multi media
MATERIALS:
50 cm X 50 cm Table napkin Module Manuals Hand outs VHS/CD/DVD
CBC Food and Beverage Service NC II - 5 -
ASSESSMENT METHODS:
Direct observation Practical demonstration Oral/written test
COURSE DELIVERY:
Demonstration Self-paced instruction Film viewing Lecture/discussion Simulation On- the -Job Training Group Discussion Lecture/Demonstration
TRAINER'S QUALIFICATION:
Must have completed a Trainers Training Methodology Course (TM II) or its equivalent Must have at least 2 years industry experience Must be a holder of a Food and Beverage Servicing NC level II Must be of good moral character With pleasing personality
CBC Food and Beverage Service NC II - 6 -
MODULES OF INSTRUCTION
BASIC COMPETENCIES
FOOD AND BEVERAGE SERVICE NC II
UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATIONS
MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATIONS
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required to obtain, interpret and convey information in response to workplace requirements.
NOMINAL DURATION : 4 hours
QUALIFICATION LEVEL : NC II
PREREQUISITE : Receive and Respond to Workplace Communication (NCI).
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students/ trainees must be able to:
LO1. Obtain and convey workplace information
LO2. Complete relevant work related documents.
LO3. Participate in workplace meeting and discussion.
CBC Food and Beverage Service NC II - 8 -
LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION
ASSESSMENT CRITERIA:
1. Specific relevant information is accessed from appropriate sources.2. Effective questioning and active listening and speaking are used to gather and
convey information.3. Appropriate medium is used to transfer information and ideas.4. Appropriate non-verbal communication is used.5. Appropriate lines of communication with superiors and colleagues are identified
and followed.6. Defined work procedures for the location and storage of information are used.7. Personnel interaction is carried out clearly and concisely.
CONTENTS:
Parts of speech Sentence construction Effective communication
CONDITIONS: The students/ trainees must be provided with the following:
Writing materials (pen & paper) References (books) Manuals
METHODOLOGIES:
Group discussion/Interaction Assignment method Competency-based learning materials method
ASSESSMENT METHODS:
Written test Practical performance test Interview
CBC Food and Beverage Service NC II - 9 -
LO2. COMPLETE RELEVANT WORK RELATED DOCUMENTS
ASSESSMENT CRTERIA:
1. Ranges of forms relating to conditions of employment are completed accurately and legibly.
2. Workplace data is recorded on standard workplace forms and documents.3. Basic mathematical process is used for routine calculations.4. Errors in recording information on forms. Documents are identified and rectified.5. Reporting requirements to superior are completed according to enterprise
guidelines.
CONTENTS:
Basic mathematics Technical writing Types of forms
CONDITIONS:
The students/trainees must be provided with the following:
Paper Pencils / ball pen Reference books Manuals
METHODOLOGIES:
Group discussion/Interaction Assignment method Competency-based learning materials method
ASSESSMENT METHODS:
Written test Practical! performance test Interview
CBC Food and Beverage Service NC II - 10 -
LO3. PARTICIPATE IN WORKPLACE MEETING AND DISCUSSION
ASSESSMENT CRITERIA:
1. Team meetings are attended on time.2. Own opinions are clearly expressed and those of others are listened to without
interruption.3. Meeting inputs are consistent with the meeting purpose and establish protocols.4. Workplace interaction are conducted in a courteous manner appropriate to
cultural background and authority in the enterprise procedures.5. Questions about simple routine workplace procedures and matters concerning
conditions of employment are asked and responded.6. Meeting outcomes are interpreted and implemented.
CONTENTS:
Sentence construction Technical writing Recording information
CONDITIONS:
The students/trainees must be provided with the following:
Paper Pencils/ball pen References (books) Manuals
METHODOLOGIES:
Group discussions/Interaction Assignment method Competency-based learning materials method
ASSESSMENT METHODS:
Written test Practical / performance test Interview
CBC Food and Beverage Service NC II - 11 -
UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT
MODULE TITLE : WORKING IN A TEAM ENVIRONMENT
MODULE DESCRIPTOR : This module covers the knowledge, skills, and attitudes required in order to relate in a work-based environment.
NOMINAL DURATION : 4 hours
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the students/ trainees must be able to:
LO1. Describe and identify team role and responsibility in a team.
LO2. Describe work as a team member.
CBC Food and Beverage Service NC II - 12 -
LO1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM
ASSESSMENT CRITERIA:
1. Role and objective of the team is identified.2. Team parameters, relationships and responsibilities are identified.3. Individual role and responsibilities within team environment are identified.4. Roles and responsibilities of other team members are identified and recognized.5. Reporting relationships within team and external to team are identified.
CONTENTS:
Team role. Relationship and responsibilities Role and responsibilities with team environment. Relationship within a team.
CONDITIONS:
The students/ trainees must be provided with the following:
SOP of workplace Job procedures Client / supplier instructions Quality standards Organizational or external personnel
METHODOLOGIES:
Group discussion/interaction Case studies Simulation
ASSESSMENT METHODS:
Written test Observation Simulation Role playing
CBC Food and Beverage Service NC II - 13 -
LO2. DESCRIBE WORK AS A TEAM MEMBER
ASSESSMENT CRITERIA:
1. Appropriate forms of communication and interactions are undertaken.2. Appropriate contributions to complement team activities and objectives were
made.3. Reporting using standard operating procedures followed.4. Development of team work plans based from role team were contributed.
CONTENTS:
Communication process Team structure / team roles Group planning and decision making
CONDITIONS:
The students I trainees must be provided with the following:
SOP of workplace Job procedures Organization or external personnel
METHODOLOGIES:
Group discussion/interaction Case studies Simulation
ASSESSMENT METHODS:
Observation of work activities Observation through simulation or role play Case studies and scenarios.
CBC Food and Beverage Service NC II - 14 -
UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM
MODULE TITLE : PRACTICING CAREER PROFESSIONALISM
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes in promoting career growth and advancement, specifically; to integrate personal objectives with organizational goals set and meet work priorities and maintain professional growth and development.
NOMINAL DURATION : 5 hours
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the trainee/student must be able to:
LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO3. Maintain professional growth and development
CBC Food and Beverage Service NC II - 15 -
LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS
ASSESSMENT CRITERIA:
1. Personal growth and work plans towards improving the qualifications set for professionalism are achieved.
2. Intra- and interpersonal relationship in the course of managing oneself based on performance evaluation is maintained.
3. Commitment to the organization and its goal is demonstrated in the performance of duties.
4. Practice of appropriate personal hygiene is observed.5. Job targets within key result areas are attained.
CONTENTS:
Personal Development-Social Aspects: Intra and Interpersonal Development Organizational Goals Personal Hygiene and Practices Code of Ethics
CONDITIONS:
The students/ trainees must be provided with the following:
Workplace Code of Ethics Organizational Goals Hand outs and PD-Social Aspects CD’s, VHS tapes, transparencies
METHODOLOGIES:
Group discussion/interaction Simulation Demonstration/practical hands-on exercises Competency-based learning materials method
ASSESSMENT METHODS:
Role play Interview Written examination
CBC Food and Beverage Service NC II - 16 -
LO2. SET AND MEET WORK PRIORITIES
ASSESSMENT CRITERIA:
1. Competing demands to achieve personal, team and organizational goals and objectives are prioritized.
2. Resources are utilized efficiently and effectively to manage work priorities and commitments.
3. Practices and economic use and maintenance of equipment and facilities are followed as per established procedures.
4. Job targets within key result areas are attained.
CONTENTS:
Organizational KRAs Work Values and Ethical Standards Company policies on the use and maintenance of equipment
CONDITIONS:
The students/ trainees must be provided with the following
Organizational KRA Work values and ethics Company policies and standards Sample job targets Learning Guides CD’s, VHS tapes, transparencies
METHODOLOGIES:
Group discussion/interaction Structured activity Demonstration/practical hands-on exercises Competency-based learning materials method
ASSESSMENT METHODS:
Role play Interview Written examination
CBC Food and Beverage Service NC II - 17 -
LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT
ASSESSMENT CRITERIA:
1. Training and career opportunities relevant to the job requirements are identified and availed.
2. Licenses and/or certifications according to the requirements of the qualifications are acquired and maintained
3. Fundamental rights at work including gender sensitivity are manifested/observed
4. Training and career opportunities based on the requirements of industry are completed and updated.
CONTENTS:
Qualification Standards Gender and Development (GAD) Sensitivity Professionalism in the Workplace List of Professional Licenses
CONDITIONS:
The students/ trainees must be provided with the following:
Quality Standards GAD handouts CD’s, VHS tapes on Professionalism in the Workplace Professional Licenses samples
METHODOLOGIES:
Group discussion/interaction Film viewing Role play/simulation
ASSESSMENT METHODS:
Demonstration Interview Written examination Portfolio assessment
CBC Food and Beverage Service NC II - 18 -
UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required to comply with the regulatory and organizational requirements for occupational health and safety such as identifying, evaluating and maintaining OH & S awareness.
NOMINAL DURATION : 5 hours
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the trainee/student must be able to:. LO1. Evaluate hazards and risks LO2. Control hazards and risksLO3. Maintain occupational health and safety awareness
CBC Food and Beverage Service NC II - 19 -
LO1. IDENTIFY HAZARDS AND RISKS
ASSESSMENT CRITERIA:
1. Workplace hazards and risks are identified and clearly explained.2. Hazards/Risks and its corresponding indicators are identified in with the
company procedures.3. Contingency measures are recognized and established in accordance with
organizational procedures.
CONTENTS:
Hazards and risks identification and control Organizational safety and health protocol Threshold limit value (TLV) OHS indicators
CONDITIONS:
The students/ trainees must be provided with the following:
Workplace PPE Learning Guides Handouts Organizational Safety and Health Protocol OHS Indicators Threshold Limit Value Hazards/Risk Identification and Control CD’s, VHS tapes, transparencies
METHODOLOGIES:
Group discussion/interaction Simulation Symposium Group dynamics
ASSESSMENT METHODS:
Situation analysis Interview Practical examination Written examination
CBC Food and Beverage Service NC II - 20 -
LO1. EVALUATE HAZARDS AND RISKS
ASSESSMENT CRITERIA:
1. Terms of maximum tolerable limits are identified based on threshold limit values (TLV)
2. Effects of hazards are determined.3. OHS issues and concerns are identified in accordance with workplace
requirements and relevant workplace OHS legislation.
CONTENTS:
TLV table Phil OHS Standards Effects of hazards in the workplace Ergonomics Employees Compensation Commission (ECC) regulations
CONDITIONS:
The students/trainees must be provided with the following
Handout on- Phil. OHS Standards- Effects of hazards in the workplace- Ergonomics- ECC regulations
TLV Table CD’s, VHS tapes, transparencies
METHODOLOGIES:
Group discussion/interaction Situation analysis Symposium Film viewing Group dynamics
ASSESSMENT METHODS:
Interview Written examination Simulation
CBC Food and Beverage Service NC II - 21 -
LO2. CONTROL HAZARDS AND RISKS
ASSESSMENT CRITERIA:
1. OHS procedures for controlling hazards and risk are strictly followed.2. Procedures in dealing with workplace accidents, fire and emergencies are
followed in accordance with the organization’s OHS policies.3. Personal protective equipment is correctly used in accordance with
organization’s OHS procedures and practices.4. Procedures in providing appropriate assistance in the event of workplace
emergencies are identified in line with the established organizational protocol.
CONTENTS:
Safety Regulations Clean Air Act Electrical and Fire Safety Code Waste management Disaster Preparedness and Management Contingency Measures and Procedures
CONDITIONS:
The students/trainees must be provided with the following:
Handouts on- Safety Regulations- Clean Air Act- Electrical and Fire Safety Code- Waste management- Disaster Preparedness and Management- Contingency Measures and Procedures- OHS Personal Records
PPE CD’s, VHS tapes, transparencies
METHODOLOGIES:
Group discussion/interaction Symposium Film viewing Group dynamics Self pace
ASSESSMENT METHODS:
Written Interview Case/situation analysis Simulation
CBC Food and Beverage Service NC II - 22 -
LO3. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS
ASSESSMENT CRITERIA:
1. Procedures in emergency related drill are strictly followed in line with the established organization guidelines and procedures.
2. OHS personal records are filled up in accordance with workplace requirements.
3. PPE are maintained in line with organization guidelines and procedures.
CONTENTS:
Operational health and safety procedure, practices and regulations Emergency-related drills and training
CONDITIONS:
The students/trainees must be provided with the following:
Workplace PPE OHS personal records CD’s, VHS tapes, transparencies Health record
METHODOLOGIES:
Group discussion/interaction Simulation Symposium Film viewing Group dynamics
ASSESSMENT METHODS:
Demonstration Interview Written examination Portfolio assessment
CBC Food and Beverage Service NC II - 23 -
MODULES OF INSTRUCTION
COMMON COMPETENCIES
FOOD AND BEVERAGE SERVICE NC II
UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
MODULE TITLE : DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required to access, increase and update industry knowledge.
NOMINAL DURATION : 2 hours
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the trainees/students must be able to:
LO1. Identify and access key resources of information on the industry
LO2. Access, apply and share industry information
LO3. Update continuously relevant industry knowledge
CBC Food and Beverage Service NC II - 25 -
LO1. IDENTIFY AND ACCESS KEY RESOURCES OF INFORMATION ON THE INDUSTRY
ASSESSMENT CRITERIA:
1. Sources of information on the industry are correctly identified and accessed.2. Specific information on sector of work is accessed and updated.
CONTENTS:
Information sources- Media- Reference book- Libraries- Union- Industry association- Internet- Personal observation
CONDITIONS:
The students/trainees must be provided with the following
Proper hygiene procedure manuals Internet Personal computer Reference book Industry journals
METHODOLOGIES:
Self paced/modular Demonstration Small group discussion Distance education
ASSESSMENT METHODS
Written/oral examination Practical demonstration
CBC Food and Beverage Service NC II - 26 -
LO2. ACCESS, APPLY AND SHARE INDUSTRY INFORMATION
ASSESSMENT CRITERIA:
1. Sources of information on the industry are accessed and applied2. Industry information is correctly applied to day-to-day activity3. Information to assist effective work performance is obtained
CONTENTS:
Trade unions environmental issues and requirements Industrial relations issues and major organization Career opportunities Work ethic required to work in the industry Quality assurance
CONDITIONS:
The students/trainees must be provided with the following
Industry journals/manuals Internet Personal computer Reference book
METHODOLOGIES:
Self paced/modular Demonstration Small group discussion Distance education
ASSESSMENT METHODS
Written/oral examination Practical demonstration
CBC Food and Beverage Service NC II - 27 -
LO3. UPDATE CONTINUOUSLY RELEVANT INDUSTRY KNOWLEDGE
ASSESSMENT CRITERIA:
1. Updated knowledge is shared with customer and colleagues2. Formal and informal research is use to update general knowledge of the industry
CONTENTS:
Information sources- Media- Libraries/reference book- Union/industry association- Internet
Legislation that affects the industry
CONDITIONS:
The students/trainees must be provided with the following
Internet Personal computer Reference book
METHODOLOGIES:
Self paced/modular Demonstration Small group discussion Distance education
ASSESSMENT METHODS
Written/oral examination Practical demonstration
CBC Food and Beverage Service NC II - 28 -
UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENIC PROCEDURES
MODULE TITLE : OBSERVING WORKPLACE HYGIENIC PROCEDURES
MODULE DESCRIPTOR : This module deals with the knowledge, skills and attitudes in observing workplace hygienic procedures. It also includes following hygienic procedures and identifying and preventing hygienic risks.
NOMINAL DURATION : 4 hours
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the trainee/student must be able to:
LO1. Practice personal grooming and hygiene
LO2. Practice safe and hygienic handling, storage and disposal of food, beverage and nmaterials.
CBC Food and Beverage Service NC II - 29 -
LO1. PRACTICE PERSONAL GROOMING AND HYGIENE
ASSESSMENT CRITERIA:
1. Workplace hygienic procedures are implemented in line with enterprise and legal requirements.
2. Handling and storage of items are undertaken in line with enterprise and legal requirements.
CONTENTS:
Personal grooming and hygiene. Typical hygienic and control procedures in the hospitality and tourism industries. Overview of legislation and regulation in relation to food handling, personal and
general hygiene.
CONDITIONS:
Students/trainees must be provided with the following:
Sources of information on the industry. Industry knowledge.
METHODOLOGIES:
Lecture/ demonstration Self-paced instruction Group discussion Film showing
ASSESSMENT METHODS:
Interview/questioning. Practical demonstration. Portfolio of industry information related to trainee’s work.
CBC Food and Beverage Service NC II - 30 -
LO2. PRACTICE SAFE AND HYGIENIC HANDLING, STORAGE AND DISPOSAL OF FOOD , STORAGE AND DISPOSAL OF FOOD, BEVERAGE AND MATERIALS
ASSESSMENT CRITERIA:
1. Potential hygienic risks are identified in line with enterprise procedures.2. Action to minimize and remove risks is taken within scope of individual
responsibility of enterprise / legal requirements.3. Hygienic risks beyond control of individual staff members are reported to the
appropriate person for follow up.
CONTENTS:
Knowledge on factors which contribute to workplace hygiene problems. General hazards in handling of food, linen and laundry and garbage, including
major causes of contamination and cross-infection. Sources of and reasons for food poisoning. Hygienic risks, minimizing or removing.
CONDITIONS:
Students/trainees must be provided with the following:
Sources of information on the industry. Industry knowledge.
METHODOLOGIES:
Lecture/ demonstration Self-paced instruction Group discussion Film showing
ASSESSMENT METHODS:
Written examination Practical examination
CBC Food and Beverage Service NC II - 31 -
UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS
MODULE TITLE : PERFORMING COMPUTER OPERATIONS
MODULE DESCRIPTION : This module covers the knowledge, skills and attitudes needed to perform computer operations. This includes inputting, accessing, producing and transferring data using appropriate hardware and software.
SUGGESTED DURATION : 4 hours
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students/trainees must be able to:
LO1. Identify and explain the functions, general features and capabilities of both hardware and software
LO2. Prepare and use appropriate hardware and software according to task requirement
LO3. Use appropriate devices and procedures to transfer files/data
LO4. Produce accurate and complete data according to the requirements
LO5. Maintain computer system
CBC Food and Beverage Service NC II - 32 -
LO1. IDENTIFY AND EXPLAIN THE FUNCTIONS, GENERAL FEATURES AND CAPABILITIES OF BOTH HARDWARE AND SOFTWARE
ASSESSMENT CRITERIA:1. General features of the computer are explained according to sequence of
operation.2. Functions of computer hardware and software are identified and explained.3. Types of peripheral devices are identified.4. Connections between computer and peripheral devices are explained.
CONTENTS: Main types of computers and basic features of different operating systems Main parts of a computer Storage devices and basic categories of memory Types of software Peripheral devices
CONDITION: The trainees/students must be provided with the following: Equipment and accessories
- Personal computer- Network system- Communication equipment- Printer- Scanner- Keyboard- Mouse
Supplies and materials- Office supplies- Diskettes- CDs- Zip disks
Tools- Set of screw driver
Learning materials- Learning elements/activity sheets- Manufacturer’s manual
METHODOLOGIES: Self-paced/modular Demonstration Small group discussion Distance education
ASSESSMENT METHODS: Written/oral examination Practical demonstration interview
CBC Food and Beverage Service NC II - 33 -
LO2. PREPARE AND USE APPROPRIATE HARDWARE AND SOFTWARE ACCORDING TO TASK REQUIREMENT
ASSESSMENT CRITERIA:
1. Requirements of task are determined.2. Prepared and used hardware components correctly and according to task
requirement.3. Task is planned to ensure OH & S guidelines and procedures are followed.
CONTENTS:
Basic ergonomics of keyboard and computer use Standard operating procedures in entering and saving data
into the computer Storage media Ergonomic guidelines
CONDITION:
The trainees/students must be provided with the following:
Equipment and accessories- Personal computer
Network system- Communication equipment- Printer- Scanner- Keyboard- Mouse
Supplies and materials- Office supplies- Diskettes- CDs- Zip disks
Tools- Set of screw driver
Learning materials- Learning elements/activity sheets- Manufacturer’s manual
METHODOLOGIES:
Self-paced/modular Demonstration Small group discussion Distance education
ASSESSMENT METHODS:
Written/oral examination Practical demonstration interview
CBC Food and Beverage Service NC II - 34 -
LO3. USE APPROPRIATE DEVICES AND PROCEDURES TO TRANSFER FILES/DATA
ASSESSMENT CRITERIA:
1. Correct program/application is selected based on job requirements2. Program/application containing the information required is accessed in
accordance with the company procedures3. Desktop icons are correctly selected, opened and closed for navigation purposes.4. Keyboard techniques is carried out in line with OHS requirements for safe use of
keyboards
CONTENTS:
Procedures/techniques in accessing Information Desktop Icons Keyboard techniques based on OHS requirements
CONDITION:
The trainees/students must be provided with the following:
Equipment and accessories- Personal computer- Network system- Communication equipment- Printer- Scanner- Keyboard- Mouse
Supplies and materials- Office supplies- Diskettes- CDs- Zip disks
Tools- Set of screw driver
Learning materials- Learning elements/activity sheets- Manufacturer’s manual
METHODOLOGIES:
Self-paced/modular Demonstration Small group discussion Distance education
ASSESSMENT METHODS
Written/oral examination Practical demonstration interview
CBC Food and Beverage Service NC II - 35 -
LO4. PRODUCE ACCURATE AND COMPLETE DATA ACCORDING TO THE REQUIREMENTS
ASSESSMENT CRITERIA:
1. Entered data is processed using appropriate software commands2. Printed out data as required using computer hardware/peripheral devices is in
accordance with standard operating procedures3. Transferred files/data between compatible systems using computer software,
hardware/peripheral devises is in accordance with standard operating procedures
CONTENTS:
Software commands Operation and use of peripheral devices Procedures in transferring files/data
CONDITION:
The trainees/students must be provided with the following:
Equipment and accessories- Personal computer- Network system- Communication equipment- Printer- Scanner- Keyboard- Mouse
Supplies and materials- Office supplies- Diskettes- CDs- Zip disks
Tools- Set of screw driver
Learning materials- Learning elements/activity sheets- Manufacturer’s manual
METHODOLOGIES:
Self-paced/modular Demonstration Small group discussion Distance education
ASSESSMENT METHODS
Written/oral examination Practical demonstration interview
CBC Food and Beverage Service NC II - 36 -
LO5. MAINTAIN COMPUTER SYSTEM
ASSESSMENT CRITERIA:1. Cleaning, minor maintenance and replacement of consumables are implemented
in accordance with standard operating procedures2. Procedures for ensuring security of data including regular back-ups and virus
checks are implemented in accordance with standard operating procedures3. Basic file maintenance procedures are implemented in line with the standard
operating procedures
CONTENTS: Cleaning, Minor Maintenance and Replacements of Consumables Creating More Space in the Hard Disk Reviewing Programs Deleting Unwanted Files Checking Hard Disk for Errors Viruses and Up to Date Anti-Virus Programs
CONDITION:The trainees/students must be provided with the following: Equipment and accessories
- Personal computer- Network system- Communication equipment- Printer- Scanner- Keyboard- Mouse
Supplies and materials- Office supplies- Diskettes- CDs- Zip disks
Tools- Set of screw driver
Learning materials- Learning elements/activity sheets- Manufacturer’s manual
METHODOLOGIES: Self-paced/modular Demonstration Small group discussion
ASSESSMENT METHODS Written/oral examination Practical demonstration interview
CBC Food and Beverage Service NC II - 37 -
UNIT OF COMPETENCY : PERFORM WORKPLACE AND SAFETY PRACTICES
MODULE TITLE : PERFORMING WORKPLACE AND SAFETY PRACTICES
MODULE DESCRIPTOR : This module covers performing workplace and safety practices also in dealing with emergency situations.
NOMINAL DURATION : 4 hours
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the trainee/student must be able to:
LO1. Practice workplace safety, security and hygiene systems, processes and operations
LO2. Respond appropriately to faults, problems and emergency situations in line with enterprise guidelines
LO3. Maintain safe personal presentation standards.
CBC Food and Beverage Service NC II - 38 -
LO1. PRACTICE WORKPLACE SAFETY, SECURITY AND HYGIENE SYSTEMS
ASSESSMENT CRITERIA:
1. Workplace procedures for health, safety and security are identified and clearly explained.
2. Hazards and control are identified in line with workplace procedures.3. Safe work techniques in regard with the used of devices and equipment are
recognized and established.4. Practice of 5S is understood and applied in workplace.
CONTENTS:
Correct health, safety and security practices in line with workplace procedures. Safe and proper work techniques in using devices and equipment Hazard identification and control Security of documents, cash, equipment and people. 5S
CONDITIONS:
Students/trainees must be provided with the following:
Sample workplace equipment and devices. Hand-outs / printed materials of safety manuals Film / video clips
METHODOLOGIES:
Lecture/ demonstration Self-paced instruction Group discussion Film showing
ASSESSMENT METHODS:
Hands-on Direct observation Practical demonstration Role-playing/ simulation Dramatization / fire drill
CBC Food and Beverage Service NC II - 39 -
LO2. RESPOND APPROPRIATELY TO FAULTS, PROBLEMS AND EMERGENCY SITUATIONS IN LINE WITH ENTERPRISE GUIDELINES
ASSESSMENT CRITERIA:
1. Emergency situations are recognized and appropriate actions are taken.2. Emergency procedures are followed in line with workplace procedures.3. Details of emergency situations are reported in line with workplace
procedures.
CONTENTS:
Types / kinds of emergency. Emergency procedure – recognition, action and prevention. First aid procedures.
CONDITIONS:
Students/trainees must be provided with the following:
Hands-out Film / video clips First aid kit.
METHODOLOGIES:
Lecture/ demonstration Self-paced instruction Group discussion Film showing
ASSESSMENT METHODS:
Hands-on Direct observation Practical demonstration Role-playing/ simulation Dramatization / fire drill
CBC Food and Beverage Service NC II - 40 -
LO3. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS
ASSESSMENT CRITERION:
1. Safe personal standards are identified and followed in line with workplace.
CONTENTS:
Use of PPE Safe and proper posture.
CONDITIONS:
Students/trainees must be provided with the following:
Hands-out Film / video clips
METHODOLOGIES:
Lecture/ demonstration Self-paced instruction Group discussion Film showing
ASSESSMENT METHODS:
Hands-on Direct observation Practical demonstration Role-playing/ simulation Dramatization / fire drill
CBC Food and Beverage Service NC II - 41 -
UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICES
MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICES
MODULE DESCRIPTOR : This module deals with the knowledge, skills and attitudes in providing effective customer services. It includes greeting customers, identifying customer needs, delivering service to customers, handling queries through telephone, fax machine, Internet, e-mail, SMS and handling complaints evaluation and recommendations.
NOMINAL DURATION : 4 hours
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the trainee/student must be able to:
LO1. Apply effective verbal and non-verbal communication skills to respond to customer needs
LO2. Provide prompt and quality service to customer
LO3. Handle queries promptly and correctly in line with enterprise procedures
LO4. Handle complaints, evaluation and recommendations
CBC Food and Beverage Service NC II - 42 -
LO1. APPLY EFFECTIVE VERBAL AND NON-VERBAL COPMMUNICATIONS SKILLS TO RESOPOND TO CUSTOMER NEEDS
ASSESSMENT CRITERIA:
1. Proper greeting of customer is specified according to standard procedure of workplace.
2. Verbal and non-verbal communication are identified and appropriated to the situation.
3. Non-verbal communication is observed carefully.4. Cultural and social differences is understood and demonstrated.
CONTENTS:
Components of communication, communication process and barriers of communication.
Verbal and non-verbal communication. Body language, gestures, facial expressions, mannerisms. Customs and traditions of different races. Modes of greeting and fare welling according to cultural and social differences.
CONDITIONS:
Students/trainees must be provided with the following:
Hands-out Flowchart / diagram Film / video clips
METHODOLOGIES:
Lecture/ demonstration Self-paced instruction Group discussion Film showing
ASSESSMENT METHODS:
Hands-on Direct observation Practical demonstration Role-playing/ simulation
CBC Food and Beverage Service NC II - 43 -
LO2. PROVIDE PROMPT AND QUALITY SERVICE TO CUSTOMER
ASSESSMENT CRITERIA:
1. Interpersonal skills are used to accurately identify the needs of the customer.2. Urgency of needs should be assessed and identified.3. Proper information and details provided to the customer.4. Limitation in addressing needs is recognized and identified.
CONTENTS:
Enhancement of interpersonal and listening skills. Good working attitude and pleasant approach. Public relations skills.
CONDITIONS:
Students/trainees must be provided with the following:
Hands-out Film / video clips
METHODOLOGIES:
Lecture/ demonstration Self-paced instruction Group discussion Film showing
ASSESSMENT METHODS:
Hands-on Direct observation Practical demonstration Role-playing/ simulation
CBC Food and Beverage Service NC II - 44 -
LO3. HANDLE QUERIES PROMPTLY AND CORRECTLY IN LINE WITH ENTERPRISE PROCEDURES
ASSESSMENT CRITERIA:
1. Customer needs are promptly attended in line with workplace procedures and regulations.
2. Appropriate relation is maintained with customer to meet high quality service delivery.
3. Enhancement of quality of service is taken whenever possible.
CONTENTS:
Modes of greeting and farewell. Proper addressing of needs of persons. (by gender, age, status, physical
condition) Style manual requirement. Standard letters and proformas.
CONDITIONS:
Students/trainees must be provided with the following:
Hands-out Film / video clips
METHODOLOGIES:
Lecture/ demonstration Self-paced instruction Group discussion Film showing
ASSESSMENT METHODS:
Hands-on Direct observation Practical demonstration Role-playing/ simulation
CBC Food and Beverage Service NC II - 45 -
LO4. HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATIONS
ASSESSMENT CRITERIA:
1. Guests are politely greeted.2. Complaint is resolved with responsibility.3. Nature and details of complaint are established.4. Action is taken appropriately to resolve the complaint to meet customer
satisfaction.5. Evaluation and recommendations are acted upon with sincerity to ensure high
quality standards.
CONTENTS:
Proper way of answering complaints in line with workplace procedures. Nature and details of complaints. Industry/ workplace procedures in giving evaluation and recommendations.
CONDITIONS:
Students/trainees must be provided with the following:
Hands-out Film / video clips Sample complaint/evaluation and recommendation sheet from industry.
METHODOLOGIES:
Lecture/ demonstration Self-paced instruction Group discussion Film showing
ASSESSMENT METHODS:
Hands-on Direct observation Practical demonstration Role-playing/ simulation
CBC Food and Beverage Service NC II - 46 -
MODULES OF INSTRUCTION
CORE COMPETENCIES
FOOD AND BEVERAGE SERVICE NC II
UNIT OF COMPETENCY : PROVIDE A LINK BETWEEN KITCHEN AND SERVICE AREA
MODULE TITLE : PROVIDING A LINK BETWEEN KITCHEN AND SERVICE AREA
MODULE DESCRIPTION : This module deals with knowledge, skills and attitude in monitoring kitchen and service areas, cleaning and clearing food service areas.
NOMINAL DURATION : 40 hours
SUMMARY OF LEARNING OUTCOMES:
At the completion of the module the trainees/students should be able to:
LO1. Liase between kitchen and service areas
LO2. Clean and clear food service area
CBC Food and Beverage Service NC II - 48 -
LO1. LIASE BETWEEN KITCHEN AND SERVICE AREAS
ASSESSMENT CRITERIA:
1. Kitchen service points were attended to and monitored to ensure prompt pick up for food items based on establishment policy
2. Quality of food was checked in accordance with establishment standards3. Service wares were checked for chips, marks, spills, and drips4. Plates and/or trays are carried out safely5. Food is transferred and placed promptly at the appropriate service point in
accordance with safety requirements6. Colleagues were advised promptly regarding readiness of items for service7. Traditional items required from the kitchen were identified through monitoring of
service areas and consultation with other service colleagues
CONTENTS:
Workflow structures within a food and beverage service location Communication and interpersonal skills Roles and responsibilities in the food service team
CONDITIONS:
The trainee / student must be provided with the following:
Table and chairs Dinner fork Table cloth Table napkin Teaspoon Glasswares Condiment Water goblet Sugar bowl / creamer
Cup and saucer Flower arrangement
(fresh/artificial) Dinner knife Ashtray Tray Plates Linens Service wares
METHODOLOGIES:
Lecture Discussion Film viewing Demonstration
ASSESSMENT METHODS:
Oral examination Written examination Performance test
CBC Food and Beverage Service NC II - 49 -
LO2. CLEAN AND CLEAR FOOD SERVICE AREA
ASSESSMENT CRITERIA:
1. Used items were properly removed from service areas and safely transferred to the appropriate location for cleaning
2. Leftover food and disposables are disposed of in accordance with hygiene regulations
CONTENTS:
Hygienic and appropriate personal presentation Legislation on OH & S and food hygiene
CONDITIONS:
The trainee / student must be provided with the following:
Table and chairs Dinner fork Table cloth Table napkin Teaspoon Glasswares Condiment Water goblet Sugar bowl / creamer
Cup and saucer Flower arrangement
(fresh/artificial) Dinner knife Ashtray Tray Plates Linens Service wares
METHODOLOGIES:
Lecture Discussion Film viewing Demonstration
ASSESSMENT METHODS:
Oral examination Written examination Performance test
CBC Food and Beverage Service NC II - 50 -
UNIT OF COMPETENCY : PROVIDE FOOD AND BEVERAGE SERVICE
MODULE TITLE : PROVIDING FOOD AND BEVERAGE SERVICE
MODULE DESCRIPTION : This module deals with knowledge, skills and attitude in preparing dining/restaurant area for service, preparing and setting tables, welcoming customers, taking and processing orders, serving and clearing food and drinks, closing down restaurant/dining area.
NOMINAL DURATION : 160 hours
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
At the completion of the module the trainees/students should be able to:
LO1 Prepare dining/restaurant area for service
LO2 Prepare and set tables
LO3 Welcome customers
LO4 Take and process orders
LO5 Serve and clear food and drinks
LO6 Close down restaurant/dining area
CBC Food and Beverage Service NC II - 51 -
LO1. PREPARE DINING/RESTAURANT AREA FOR SERVICE
ASSESSMENT CRITERIA:
1. Table appointment is prepared before setting the table2. All pre-set equipment / utensils must be immaculately clean sanitized with
sanitizing detergent3. Sanitized equipment / utensils are wiped dry and free from spots or water marks4. Linen in fresh, clean and without spots on stains and not wrinkled5. Place mat are cleaned and without odor6. Tables and chairs are checked7. Cutleries are checked8. menu variation and daily specials are verified with kitchen staff
CONTENTS:
Preparation of service equipment / utensils and supplies Cleanliness and condition of equipment / utensils and supplies
CONDITIONS:
The trainee/student must be provided with the following:
Tables and chairs Glassware Dinner fork Dinner spoon Table cloth Table napkin Teaspoon Menu and wine list Flower arrangement
(artificial/fresh)
Dinner knife Ashtray Trays Plates Cutlery Crockery Linen Condiments Cash register Coffee maker
CBC Food and Beverage Service NC II - 52 -
LO2. PREPARE AND SET TABLES
ASSESSMENT CRITERIA:
1. Standard of Table Set-UpA. Completeness:- All needed utensils are set up the table prior to serving orders. Coffee tea
must go with sugar and milk / creamer- Place mat is set up when the table is not covered with table cloth. It is a
placed at the center of the cover.- Require condiments as stated in the event order are available and properly
installed before the start of the function.- Client requirements as stated in the event order are available and properly
installed before the start of the function- If – pre – set up is made, the additional cutlery are completed prior to serving
ordersB. Balance and Uniformity:- Even spacing between chairs and cover.- Cutlery are space at least ½ inch from the edge of the table- Same utensils is set up for the same order- Cutlery are aligned properly with the same distance from the edge of the tableC. Order:- All service utensils are placed on the appropriate side of the cover.- The glasses cups, savers, spoon, knife and cocktail fork are on the right side- Fork and side dishes are on the left side- Folded paper napkin on the left side under the fork- Water glass is set on the right side about an inch on top of the knife- Required condiments as well as flower base are placed at the center of the
table.- The cutlery are arranged in proper sequence following the order by which they
will be servedD. Eye Appeal- Presidential and buffet table are skirted for banquet functions- Appropriate color combination are used- No eye sore is seen in the dining area- Appropriate center piece and other desert are provided forE. Time Lines:- Set – up is completed on time at least thirty minutes prior to start the
operation on banquet functions
CONTENTS:
Completeness of table set-up Balance and Uniformity of utensils used Order of the utensils Eye appeal Timeliness
CBC Food and Beverage Service NC II - 53 -
CONDITIONS:
The trainee / student must be provided with the following:
Table and chairs Dinner fork Table cloth Table napkin Teaspoon Glasswares Condiment Water goblet Sugar bowl / creamer
Cup and saucer Flower arrangement
(fresh/artificial) Dinner knife Ashtray Tray Plates Linens Service wares
METHODOLOGIES:
Lecture Discussion Film viewing Demonstration
ASSESSMENT METHODS:
Oral examination Written examination Performance test
CBC Food and Beverage Service NC II - 54 -
LO3. WELCOME CUSTOMERS
ASSESSMENT CRITERIA:
1. Lead the customer towards the table2. Walk a little a head of customer when escorting3. Endorsed them to the captain or waiter and assist them in getting seated
according to table allocation4. Captain or waiter pulled the chair for the lady and assist her in getting seated5. Present menu and drink lists
CONTENTS:
Welcoming / greeting the guest protocol Steps procedure and rationale in seating the guest
CONDITIONS:
The trainees / students must be provided with the following:
Guidelines Company rules and regulations Simulated environment
METHODOLOGIES:
Lecture Discussion Demonstration Video presentation
ASSESSMENT METHODS:
Return demonstration Observation Oral/written examination
CBC Food and Beverage Service NC II - 55 -
LO4.TAKE AND PROCESS ORDERS
ASSESSMENT CRITERIA:
1. Orders are taken and recorded accurately with minimal disruption to customers2. Recommendations and suggestions are made to assist customers with drink and
meal selections3. Customer questions on menu items are answered correctly and courteously in
accordance with enterprise policy4. Information about any special requests, dietary or cultural requirements are
relayed accurately to kitchen where appropriate5. Ordering systems were operated correctly in accordance with establishment
procedures6. Glassware, service ware and cutlery suitable for menu choices are provided and
adjusted in accordance with establishment procedures
CONTENTS:
Take food / beverage order Present the menu to guests
CONDITIONS:
The trainee/student must be provided with the following:
Menu cards Order pad / slip Pen
METHODOLOGIES:
Lecture Discussion Film viewing Demonstration
ASSESSMENT METHODS:
Written / Oral test Practical test
CBC Food and Beverage Service NC II - 56 -
LO5. SERVE AND CLEAR FOOD AND DRINKS
ASSESSMENT CRITERIA:
1. Food and beverage collections were collected promptly from service areas, checked for presentation and conveyed to customers safely
2. Flow of service and meal delivery is monitored in accordance with enterprise procedures
3. Delays of deficiencies in service were recognized and followed up promptly based on enterprise policy
4. Food and beverage were served courteously in accordance with establishment standards and hygiene requirements
5. Additional food and beverage were offered and served at the appropriate times6. Tables were cleared of crockery, cutlery and glassware at the appropriate time
and with minimal disruption to customers7. Accounts were organized, presented and processed in accordance with
establishment procedures8. Guests were bid goodbye from the restaurant/dining area and table
appointments are re-set
CONTENTS:
Sequence table serving ( a la carte, la carte fine dining with wine service) Safety practices and precautionary measures in serving guest orders Bussing and cleaning the table
CONDITIONS:
The trainee/student must be provided with the following:
Guidelines Instructions Hotel & Restaurant rules and
regulation Table and chairs Trays Condiments Ashtrays
Shakers Flower base Table napkins Glassware Able cloth Chinaware Flatware
METHODOLOGIES:
Lecture Discussion Film viewing Demonstration
ASSESSMENT METHOS:
Written / oral test Practical test
CBC Food and Beverage Service NC II - 57 -
LO6. CLOSE DOWN RESTAURANT/DINING AREA
ASSESSMENT CRITERIA:
1. Equipment were stored and/or prepared for the next service in accordance with establishment procedures
2. Restaurant/dining area was cleared, cleaned or dismantled in accordance with establishment procedures and safety requirements
3. Re-set tables correctly for the next service in accordance with procedures and requirements
4. Services was reviewed and evaluated with colleagues identifying possible improvements
CONTENTS:
Procedures in re-setting tables Safety practices in resetting the table
CONDITIONS:
The trainee/student must be provided with the following:
Trays Flat wares Table cloth Table and chairs Side towel Glass wares Ashtray Condiments Flower base
METHODOLOGIES:
Lecture Discussion Film viewing Demonstration
ASSESSMENT METHODS:
Written / oral test Practical test
CBC Food and Beverage Service NC II - 58 -
UNIT OF COMPETENCY : PROVIDE ROOM SERVICE
MODULE TITLE : PROVIDING ROOM SERVICE
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitude required in providing room service in commercial accommodation establishments.
NOMINAL DURATION : 90 hours
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the trainee/ student must be able to:
LO1. Take and process room service orders
LO2. Set-up trays and trolleys
LO3. Present room service meals and beverages to guest
LO4. Present room service accounts
LO5. Clear room service area
CBC Food and Beverage Service NC II - 59 -
LO1. TAKE AND PROCESS ROOM SERVICE ORDERS
ASSESSMENT CRITERIA:
1. Answer telephone with proper telephone etiquettes2. Check name of customer during interaction3. Clarifies, repeat and checks details accurately4. Uses selling techniques when appropriate5. Advise clients of approximate time of delivery6. Records service orders according to establishment’s standards7. Interprets room service orders received from doorknob dockets8. Promptly transfer orders in appropriate location for preparation
CONTENT:
Taking room service orders
CONDITIONS:
Student/ trainee must be provided with the following:
Equipment Telephone
Materials/ Supplies Pen and paper Guidelines
METHODOLOGIES:
Modular (self-paced) Electronic learning Industry Immersion Film viewing Demonstration Discussion
ASSESSMENT METHODS:
Interview (oral/ questionnaire) Observation Demonstration of Practical Skills Written examination
CBC Food and Beverage Service NC II - 60 -
LO2. SET-UP TRAYS AND TROLLEYS
ASSESSMENT CRITERIA:
1. Prepare food and beverage items in accordance to establishment standards2. Prepare general service equipments according to establishment standards3. Set up trolleys and trays for variety of meals in accordance to set-up presentation
and establishment standards4. Selects and checks equipment and materials for cleanliness and damages5. Food and beverages are promptly collected based on establishment procedures6. Checks orders before leaving the kitchen for delivery
CONTENTS:
Equipment and material selection and set-up
CONDITIONS:
Student/ trainee must be provided with the following:
Tools butlers condiments cutlery glassware
Equipment Trolley
Materials/ Supplies hand towels pen and paper beverages
METHODOLOGIES:
Modular (self-paced) Industry Immersion Film viewing Demonstration Discussion
ASSESSMENT METHODS:
Interview (oral/ questionnaire) Observation Demonstration of Practical Skills Written examination
CBC Food and Beverage Service NC II - 61 -
LO3. PRESENTS ROOM SERVICE MEALS AND BEVERAGES TO GUESTS
ASSESSMENT CRITERIA:
1. Knocks guest’s room courteously2. Greets guest upon entry of the room in accordance to establishment’ standards3. Consults guest as to where the tray is laid or where to position trolley inside the
room
CONTENT:
Room service meal delivery and serving
CONDITIONS:
Student/ trainee must be provided with the following:
Tools trays
Equipment Trolleys Toasters Warming
equipment/ lids
Materials/ Supplies Linen Glassware Table
appointments
METHODOLOGIES:
Modular (self-paced) Industry Immersion Film viewing Demonstration Discussion
ASSESSMENT METHODS:
Interview (oral/ questionnaire) Observation Demonstration of Practical Skills Written examination
CBC Food and Beverage Service NC II - 62 -
LO4. PRESENT ROOM SERVICE ACCOUNTS
ASSESSMENT CRITERIA:
1. Check guest account accurately2. Presents account in accordance to establishments’ procedures3. Presents cash payment to cashier for processing in accordance to
establishments’ guidelines4. Presents charge accounts to guest for signing based on establishments’
procedures
CONTENT:
Billing of guest
CONDITIONS:
Student/ trainee must be provided with the following:
Materials/ Supplies- Pen and paper- Cashier’s receipt- guidelines- instructions
METHODOLOGIES:
Modular (self-paced) Industry Immersion Film viewing Demonstration Discussion
ASSESSMENT METHODS:
Interview (oral/ questionnaire) Observation Demonstration of Practical Skills Written examination
CBC Food and Beverage Service NC II - 63 -
LO5. CLEAR ROOM SERVICE AREA
ASSESSMENT CRITERIA:
1. Checks and clear floors in accordance with establishment’s policy and guidelines2. Returns trays and trolleys to the room service in accordance to company
procedures3. Re-stocks food and beverage and equipments in accordance to establishment’s
policy
CONTENT:
Clean room service area
CONDITIONS:
Student/ trainee must be provided with the following:
Tools trays
Equipment Trolleys Toasters Warming
equipment
Materials/ Supplies Linen Glassware Table
appointments
METHODOLOGIES:
Modular (self-paced) Industry Immersion Film viewing Demonstration Discussion
ASSESSMENT METHODS:
Interview (oral/ questionnaire) Observation Demonstration of Practical Skills Written examination
CBC Food and Beverage Service NC II - 64 -
UNIT OF COMPETENCY : DEVELOP AND UPDATE FOOD AND BEVERAGE KNOWLEDGE
MODULE TITLE : DEVELOPING AND UPDATING FOOD AND BEVERAGE KNOWLEDGE
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitude required in researching general information on food and beverage, and sharing information to customers.
NOMINAL DURATION : 10 hours
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the trainee/ student must be able to:
LO1. Research general information on food and beverage cocktails
LO2. Share information with customers
CBC Food and Beverage Service NC II - 65 -
LO1. RESEARCH GENERAL INFORMATION ON FOOD AND BEVERAGE COCKTAILS
ASSESSMENT CRITERIA:
1. Required information was identified based on daily activities associated with the job
2. Suitable sources were identified based on the required information on food and beverage
3. Current knowledge of food and beverage were offered and recommended when appropriate
4. Responded courteously and correctly to customer questions on menus and drink lists
CONTENTS:
Past and current trend in food and beverage Types of food and beverage
- Special dietary requirements- Special cultural needs
CONDITIONS:
The trainee / student must be provided with the following:
Food and beverage reference books Recipes and menus Internet Trade shows and exhibitions Food and cooking demonstrations Menu card
METHODOLOGIES:
Lecture Discussion Film viewing Demonstration
ASSESSMENT METHODS:
Oral examination Written examination Performance test
CBC Food and Beverage Service NC II - 66 -
LO2. SHARE INFORMATION WITH CUSTOMERS
ASSESSMENT CRITERIA:
1. Assistance to customers on selection of food and beverage items was provided base on enterprise policy
2. Suitable combinations of food and beverages were offered and recommended when appropriate
3. Responded courteously and correctly to customer questions on menus and drink lists
CONTENTS:
Appropriate combinations of food and beverage based on the following:- Customer preferences- Traditional combinations of foods and beverages- Special dietary requirements- Special cultural needs
National/local Act related to service of food and beverage
CONDITIONS:
The trainee / student must be provided with the following:
Food and beverage reference books Recipes and menus Internet Trade shows and exhibitions Food and cooking demonstrations Menu card
METHODOLOGIES:
Lecture Discussion Film viewing Demonstration
ASSESSMENT METHODS:
Oral examination Written examination Performance test
CBC Food and Beverage Service NC II - 67 -
What is Competency-Based Curriculum (CBC)
A competency-based curriculum is a framework or guide for the subsequent detailed development of competencies, associated methodologies, training and assessment resources.
The CBC specifies the outcomes which are consistent with the requirements of the workplace as agreed through the industry or community consultations.
CBC can be developed immediately when competency standards exist.
When competency standards do not exist, curriculum developers need to clearly define the learning outcomes to be attained. The standard of performance required must be appropriate to industry and occupational needs through the industry/enterprise or specified client group consultations.
These materials are available in both printed and electronic copies.
For more information please contact:Technical Education and Skills Development Authority (TESDA)Telephone Nos.: 893-8281, 817-4076 to 82 loc. 611, 630, 631 and 635 or visit our website: www.tesda.gov.ph or the TESDA Regional or Provincial Office nearest you.
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