nelie cblm

FOOD AND BEVERAGE SERVICES NC II

LIST OF COMPETENCIES

COMPETENCY NUMBERUNIT OF COMPETENCYMODULE TITLECODE

1Welcome guests and take food and beverage ordersWelcoming guests and taking food and beverage orders TRS512388

2Prepare the dining room/restaurant area for servicePreparing the dining room/restaurant area for serviceTRS512387

3

Promote food and beverage productsPromoting food and beverage productsTRS512389

4Provide food and beverage services to guestsProviding food and beverage services to guestsTRS512390

5Provide room serviceProviding room serviceTRS512391

6Receive and handle guest concernsReceiving and handling guest concernsTRS512392

NTTA-TESDAQASYSTEMFood and Beverage Services NC IIDateDeveloped:November 22, 2014Developed by:Nelienar B. MateoDocument No.

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LEARNING OUTCOME SUMMARYLO 1. Welcome and greet guests.

ASSESSMENT CRITERIA:

1. Customers job requirements are determined in accordance with companys practice.1. Garment design is prepared in accordance with the clients requirements.1. Design and fabric are discussed and selected according to clients specifications.1. Special needs of the client are incorporated into the design based on procedures.

CONTENTS: Welcoming customer procedure Bidding goodbye procedure CommunicationCONDITIONS:

Reading Materials Table Chair Dining Area Linen Clothes Pen Notes

METHODOLOGY : Self-paced/Modular Lecture Role Play

ASSESSMENT METHOD : Oral Test Written Oral/Demonstration

NTTA-TESDAQASYSTEMFood and Beverage Services NC II

Date Developed:November 22, 2014Developed by:Nelienar B. MateoDocument No.

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LO 2.Seat the guest.


1. Measuring tools are prepared in accordance with job requirements

1. Body measurements are taken based on procedures

1. Body measurements of clients are taken in sequence according to job requirements and standard body measurements.

1. Body measurements are recorded in line with company requirements/practice.

CONTENT:1. Seating the guest procedure1. Procedure and sequence in guiding guest

CONDITIONS:1. Table1. Chair1. Linen Clothes1. Pen1. Notebook1. Procedure Manual

METHODOLOGY :1. Self-paced/Modular1. Discussion1. Role PlayASSESSMENT METHOD 1. Demonstration1. Written

NTTA-TESDAQASYSTEMFood and Beverage Services NC IIDate Developed:November 22, 2014Developed by:Nelienar B. Mateo

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LO 3. Take food and beverage orders.


1. Drafting pattern tools are selected in accordance with job requirements.

1. Basic/Block pattern is drafted using appropriate tools and customers specifications..CONTENT:1. Knowledge on menus sequence1. Procedure in Taking orders1. Food and Beverage service procedure1. Proper position in serving food and beverage CONDITIONS:1. Ala Carte/Menu1. Pen1. Notebook1. Table1. Chair1. Table Clothes/Linen1. Chinaware1. Silverware1. Glassware1. Condiments1. Centerpiece1. Procedure Manual

METHODOLOGY :1. Self-paced/Modular1. Lecture1. Film Viewing

ASSESSMENT METHOD :1. Demonstration1. Written


Date Developed:November 22, 2014Developed by:Nelienar B. MateoDocument No.

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LO 4. Liaise between kitchen and service areas.


1. Block pattern is laid out in accordance with company procedures.

1. Block pattern is manipulated in accordance with customers specifications.

1. Final pattern is labeled, filed and secured as per standard operating procedure

CONTENT:1. Safety in handling plates and trays1. Food hygiene standard policies and procedure

CONDITIONS:0. Trays0. Trolleys0. Chinaware0. Silverwares0. Cutleries0. Table Clothes/Linen0. Pencil0. Notebook0. Procedure Manual

METHODOLOGY :

1. Self-paced/Modular1. Lecture1. Film Viewing

ASSESSMENT METHOD :1. Demonstration1. Written

NTTA-TESDAQASYSTEMFood and Beverage Services NC IIDate Developed:November 22, 2014Developed by:Nelienar B. MateoDocument No.

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UNIT OF COMPETENCY:Prepare the dining room /restaurant area for service

MODULE TITLE:Preparing the dining room /restaurant area for serviceMODULE DESCRIPTION:This unit covers the knowledge and skills required in the preparation of the dining room /restaurant area before the start of the service operations. It involves opening duties or the dining room mise-en-place prior to service. This unit includes the knowledge and skills in taking reservations, preparing service stations, table setting, and setting the ambiance of the foodservice facility.NOMINAL DURATION:50 Hours

CERTIFICATE LEVEL: NC II

PREREQUISITE:

LEARNING OUTCOMES:

Upon completion of this module the trainees/students must be able to:

LO 1. Take table reservationLO 2.Prepare service stations and equipmentLO 3. Set-up the tables in the dining areaLO 4. Set the mood/ambiance of the dining area


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LO 1. Take table reservation


1. Inquiries are answered promptly, clearly and accurately.1. Pertinent questions are asked to complete the details of the reservations.1. Reservations data are recorded on forms accurately based on establishments standards1. Details of the reservations are repeated back and confirmed with the party making the reservation.1. Additional information about the foodservice establishment is provided when necessary.CONTENT:1. Procedure in taking table reservation1. Telephone courtesy/manners1. Procedure in answering guest question

CONDITIONS:1. Notebook1. Pen1. Telephone1. Reservation Form1. Procedure Manual

METHODOLOGY:1. Self-paced/Modular1. Discussion1. Role Play1. ASSESSMENT METHOD:

1. Demonstration1. Interview1. Written


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LO 2.Prepare service stations and equipment

ASSESSMENT CRITERIA:1. Service or waiters stations are stacked with supplies necessary for service.1. All tableware and dining room equipment are cleaned, wiped and put in their proper places.1. Special tent cards and similar special displays are put up for promotion.1. Cleanliness and condition of all tables, tableware and dining room equipment are checked.1. Water pitchers and ice buckets are filled.1. Electrical appliance or equipment like coffee pots, tea pots, plate warmers etc. in the dining area are turned on and kept ready1. Condiments and sauce bottles are refilled and the necks and tops of the bottles are wiped clean and dry. CONTENTS:1. Stacking tools and Equipment1. Service ware and service area identification1. Monitoring Procedure1. Cleaning and condition procedure

CONDITIONS :1. Cards1. Pencil1. Notebook1. Tables1. Procedure Manual1. Chair1. Coffee pot1. Chinaware1. Silverware1. Cutleries1. Glassware1. Tissue1. Condiments1. Centerpiece1. Cleaning Materials1. Pitcher/Container

METHODOLOGY:1. Self-paced/Modular1. Discussion

ASSESSMENT METHOD:1. Demonstration1. Interview1. Written

LO 3.Set-up the tables in the dining area


1. Tables are set according to the standards of the foodservice establishment.1. In cases where the menu is prearranged or fixed, covers are set correctly according to the predetermined menu. 1. Tableware and glassware are wiped and polished before they are set up on the table.1. Cloth napkins are folded properly and laid on the table appropriately according to napkin folding style.1. Buffet or display tables are skirted properly taking into account symmetry, balance and harmony in size and design.

CONTENTS:

1. Preparation of tables in the dining area1. Menu sequence1. Proper hygiene and sanitation1. Procedure in napkin folding style1. Proper table skirting


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CONDITIONS:Students/Trainees must be provided with the following:1. Table Napkin1. Table Cloth/Linen1. Pins/Thumbstack1. Table1. Chair1. Procedure Manual1. Pins1. Cleaning Materials1. Silverware1. Chinaware1. Glassware

METHODOLOGY:1. Self-paced/Modular1. Discussion1. Film Viewing

ASSESSMENT METHOD:1. Demonstration1. Interview1. Written

LO 4. Set the mood/ambiance of the dining area

ASSESSMENT CRITERIA:1. Lights are adjusted according to time of the day.2. Tables, chairs and other dining room furniture are arranged to ensure comfort and convenience of the guests.3. Appropriate music is played when applicable4. Floors/carpets are cleaned and made sure are dry.5. Air-condition or cooling units are adjusted for the comfort of the guestsNTTA-TESDAQASYSTEMFood and Beverage Services NC IIDate Developed:November 22, 2014Developed by:Nelienar B. MateoDocument No.

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6. Decorations are set-up according to theme or concept of the dining room.

CONTENTS: Proper and Procedure in setting mood ambiance of dining area.

CONDITIONS: Lights Table Chairs Equipment Decoration

METHODOLOGY: Self-paced/Modular Discussion

ASSESSMENT METHOD: Demonstration WrittenUNIT OF COMPETENCY:PROMOTE FOOD AND BEVERAGE PRODUCTS

MODULE TITLE:PROMOTING FOOD AND BEVERAGE PRODUTS

MODULE DESCRIPTOR:This unit deals with the knowledge and skills required in providing advice to customers on food and beverage products in foodservice enterprises.

NOMINAL DURATION:50 Hours


PREREQUISITE:


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LEARNING OUTCOMES:


LO 1. Know the productLO 2. Undertake Suggestive sellingLO 3. Carry out UpsellingstrategiesLO 1. Know the product


1. Names and pronunciations of dishes in the menu are mastered.1. Ingredients of dishes are memorized.1. Sauces and accompaniments are known by heart.1. Descriptions and of every item in the menu are studied.

CONTENT:1. Food techniques procedures1. Procedure in menu

CONDITIONS:Students/Trainees must be provided with the following:1. Pencil1. Notes

METHODOLOGY:

1. Self-paced/Modular1. Discussion1. Film Viewing

ASSESSMENT METHOD:

1. Demonstration1. Interview1. Written


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LO2. Undertake Suggestive sellingASSESSMENT CRITERIA:

1. Information about the food items are provided in clear explanations and descriptions.1. Several choices are given to provide more options to guests.1. Descriptive words are used while explaining the dishes to make it more tempting and appetizing.CONTENTS:0. Follow the Menu sequence0. Techniques in suggestive selling0. Word description procedure

CONDITIONS:1. Notes1. pen

METHODOLOGY :

1. Self-paced/Modular1. Discussion

ASSESSMENT METHOD:

Written Test Actual performanceNTTA-TESDAQASYSTEMFood and Beverage Services NC IIDate Developed:November 22, 2014Developed by:Nelienar B. MateoDocument No.

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LO3. Carry out Upselling strategies


1. Slow moving but highly profitable items are suggested to increase guest check.1. Second servings of items ordered are offered.1. New items are recommended to regular guests to encourage them to try other items in the menu.

CONTENTS:

1. Provide guest new menu1. Always upsell the menu1. Familiarization of menu

CONDITIONS:1. Pen1. Notes1. Menu GuideMETHODOLOGY:

1. Self-paced/Modular1. Lecture

ASSESSMENT METHOD:

1. Written Test1. Actual performance


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UNIT OF COMPETENCY:PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTSMODULE TITLE:PROVIDING FOOD AND BEVERAGE SERVICES TO GUESTS

MODULE DESCRIPTION:This unit deals with the knowledge andskills required in the provision of food and beverage service to guests in various types of dining venues and diverse styles of service. This unit focuses on the procedures in the delivery of food and beverages to the guest as well as on the knowledge and skills that underpins the efficient work performance in assisting the dining guest during and after the meal service.

NOMINAL DURATION:50 Hours


PREREQUISITE:

LEARNING OUTCOMES:Upon completion of this module the trainees/students must be able to:

LO 1. Serve food ordersLO 2. Assist the dinersLO 3. Perform banquet or catering food serviceLO 4. Serve Beverage OrdersLO 5. Conclude food service and close down dining area


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LO 1. Serve food orders


1. Food orders are checked for presentation and appropriate garnish and accompaniments.1. Food orders are served to the right guests who ordered them.1. Food orders are picked up promptly from service areas.1. Food orders are served and cleared with minimal disturbance to the other guests and in accordance to hygienic requirements.1. Food orders are served in accordance with the enterprise serving style standards.1. Name of the dish or order is mentioned upon serving the guest.1. Sequence of service and meal delivery is monitored in accordance with enterprise procedures.CONTENT:

6. Types and functionsof Serving styles6. Sequence of service

CONDITIONS:1. Menu Sequence1. Pen1. Notebook1. Specification sheet

METHODOLOGY :1. Self-paced/Modular1. Discussion1. Video

ASSESSMENT METHOD:1. Written Test1. Actual performance


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LO 2. Assist the diners


0. Additional requests or needs of the guests are anticipated0. Additional food and beverage are offered and served at the appropriate times0. Necessary condiments and appropriate tableware are provided based on the food order0. Delays or deficiencies in service are recognized and followed up promptly based on enterprise policy0. Water, bread, and butter are replenished when required0. Children and guests with special needs are treated with extra attention and care.CONTENT:

1. Guests with special needs 1. General service principles

CONDITIONS:1. Manual1. Pen1. Notebook1. Table Chair1. Cutleries

METHODOLOGY :

1. Self-paced/Modular1. Film Viewing1. Lecture1. ASSESSMENT METHOD:



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LO 3. Perform banquet or catering food service


1. Service ware are prepared and checked for completeness ahead of time.1. Tables and chairs are set up in accordance with the event requirements.1. Food is served according to general service principles.1. Food is handled based on food safety procedures.1. Coordinated service of meal courses is ensured1. Assigned areas are kept clean in accordance with enterprise procedures.1. Tables are cleared and soiled dishes prepared to be brought for dishwashing after the event or function,1. Number of guests being served is noted and monitored.CONTENT:

1. Principles in general services1. Proper of monitoring and serving to guest1. Enterprise procedure

CONDITIONS:1. Card Board1. Pen1. Notebook

METHODOLOGY:

1. Self-paced/Modular1. Lecture1. Video

ASSESSMENT METHOD:



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LO 4. Serve Beverage Orders


1. Beverage orders are picked up promptly from the bar.1. Beverage orders are checked for presentation and appropriate garnishes.1. Beverages are served at appropriate times during meal time.1. Beverages are served efficiently according to established standards of service.1. Beverages are served at the right temperature.1. For full bottle wine orders, wine is opened efficiently with minimal disturbance to the other guests.1. Wine service is carried out in accordance with establishment procedures.

CONTENT:

6. Different kinds of Beverages services6. Procedures in serving wine

CONDITIONS:

0. Glassware0. Labeling materials 0. GarnishMETHODOLOGY:

1. Self-paced/Modular1. Group Discussion

ASSESSMENT METHOD:



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LO 5. Conclude food service and close down dining area

ASSESSMENT CRITERIA:1. Soiled dishes are removed when guests are finished with the meal.2. Bills are prepared and processed accurately in coordination with the cashier.3. Bills are presented when the guest asks for it.4. Payment is acknowledged as soon as it is received.5. Tables are cleared, reset and made ready for the next sitting when guests are finished with the meal.6. Guests are thanked and bided farewell warmly.7. Electrical equipment are turned off where appropriate.

CONTENTS:1. Procedure of 5 S1. Bidding goodbye procedure1. Maintain cleanliness and orderliness1. Closing Methods

CONDITIONS:1. Notes1. Pen1. Bill plate1. Equipment1. Tools1. Cleaning Materials1. Waste Container

METHODOLOGY:1. Self-paced/Modular1. Lecture1. Role Play


NTTA-TESDAQASYSTEMFood and Beverage Services NC IIDateDeveloped:Nov. 22, 2014Document No.

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UNIT OF COMPETENCY:PROVIDE ROOM SERVICE

MODULE TITLE:PROVIDING ROOM SERVICE

MODULE DESCRIPTION:This unit deals with the knowledge andSkills required in the provision of food and beverage service particularly in the guest room of a commercial accommodation establishment. NOMINAL DURATION:50 Hours


PREREQUISITE:

LEARNING OUTCOMES:


LO 1. Take and process room service ordersLO 2. Set up trays and trolleysLO 3. Present and serve food and beverage orders to guestsLO 4. Present room service accountLO 5. Clear away room service equipment

LO 1. Take and process room service orders


1. Telephone call is answered promptly and courteously in accordance with customer service standards.1. Guests name is checked and used throughout the interaction1. Details of orders are clarified, repeated and checked with guests for accuracyNTTA-TESDAQASYSTEMFood and Beverage Services NC IIDateDeveloped:Nov. 22, 2014Document No.

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1. Suggestive selling techniques are used.

1. Guests are advised of approximate time of delivery1. Relevant information are recorded and checked in accordance with establishment policy and procedures1. Room service orders received from doorknob dockets are interpreted accurately.1. Orders are promptly transferred and relayed to appropriate location for preparation.CONTENT:

14. Relevant information14. Room service equipment and supplies14. Proper answering the telephone

CONDITIONS:1. Telephone1. Pen1. Notebook1. Room Equipment1. Cards1. Tools

METHODOLOGY:

1. Self-paced/Modular1. Role Play1. Lecture

ASSESSMENT METHOD:



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LO 2. Set up trays and trolleys


1. Room service equipment and supplies are prepared in accordance with establishment procedures.2. Proper room service equipment and supplies are selected and checked for cleanliness and condition.3. Trays and trolleys are set up keeping in mind balance, safety and attractiveness.4. Room service trays or trolleys are set up according to the food and beverage ordered.5. Orders are checked before leaving the kitchen for delivery.6. Food items are covered during transportation to the room.7. Food orders are delivered on the time desired by the guest.

CONTENT:1. ProperSet-ups for room service trays and or trolleys1. Delivering of foods1. Proper handling of equipment and supplies

CONDITIONS:1. Trolleys1. Trays1. Condiments1. Room equipment1. Pen1. Notes1. ToolsMETHODOLOGY:1. Self-paced/Modular1. Lecture1. Film Viewing1. ASSESSMENT METHOD:1. Written Test1. Actual performanceNTTA-TESDAQASYSTEMFood and Beverage Services NC IIDateDeveloped:Nov. 22, 2014Document No.

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LO 3. Present and serve food and beverage orders to guests


1. The guests name is verified on the bill before announcing the staffs presence outside the door.2. Guests are greeted politely in accordance with the with establishments service procedures.3. Guests are asked where they want the tray or trolley positioned.4. Service is fast and discrete

CONTENT:

1. Procedure in handling customer1. Proper Ettiquette/Manner 1. Time bounded process

CONDITIONS:

1. Card1. Trolley1. Tools 1. Equipment1. Reading Materials

METHODOLOGY :

1. Self-paced/Modular1. Lecture1. Demonstration

ASSESSMENT METHOD:



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LO 4. Present room service account


1. Guests accounts are checked for accuracy and presented in accordance with establishment procedures1. Cash payments are acknowledged and then presented to the cashier for processing in accordance with establishment guidelines1. For charge accounts, guests are asked to sign the bills.CONTENT:

9. Guideliness in cash payments9. Billing accounts procedure

CONDITIONS:

0. Cashier Materials0. Tools0. Equipment0. Reading Materials

METHODOLOGY:


ASSESSMENT METHOD:



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LO 5. Clear away room service equipment


1. Procedure to take away the tray or trolley when the guests have finished their meal is explained.2. Floors are checked and cleared in accordance with establishment policy and guidelines.3. Dirty trays are cleared in accordance with the establishments procedure.4. Trays and trolleys are cleaned and returned to the room service area.CONTENT:

9. Proper handling and sanitizing9. Establishment standard policy

CONDITIONS:

0. Tools0. Furniture0. Equipment0. Cleaning materials METHODOLOGY:


ASSESSMENT METHOD:



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UNIT OF COMPETENCY:RECEIVE AND HANDLE GUESTCONCERNSMODULE TITLE:RECEIVING AND HANDLING GUESTCONCERNSMODULE DESCRIPTION:This unit deals with the knowledge and skills required in receiving and handling guest complaints.NOMINAL DURATION : 50Hours


PREREQUISITE:

LEARNING OUTCOMES:Upon completion of this module the trainees/students must be able to:

LO 1. Listen to the complaintLO 2. Apologize to the guestLO 3. Take proper action on the complaintLO 4. Record complaint

LO 1. Listen to the complaint


1. The entire story or issue of concern is obtained from the guest without interruption.2. Details of the guest complaint or concern are noted.3. Full attention is given to the complaining guest.4. Guest complaint is paraphrased to determine if the concern is correctly understood.NTTA-TESDAQASYSTEMFood and Beverage Services NC IIDateDeveloped:Nov. 22, 2014Document No.

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CONTENT:1. Handling Guest complaint1. Overcoming of different types og guest

CONDITIONS:1. Notes1. PenMETHODOLOGY:1. Self-paced/Modular1. Lecture


LO 2. Apologize to the guest

ASSESSMENT CRITERIA:1. Sincere apology is offered for the disservice.2. Empathy is shown to the guest to show genuine concern and consideration.3. Excuses or blaming others are avoided.4. Gratitude is expressed to the guest for bringing the matter up for attention.

CONTENT:1. Process in apologize to the guest1. Proper Etiquettes/Manner

CONDITIONS:1. Pen1. Notes1. ToolsNTTA-TESDAQASYSTEMFood and Beverage Services NC IIDateDeveloped:Nov. 22, 2014Document No.

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METHODOLOGY:1. Self-paced/Modular1. Lecture


LO 3. Take proper action on the complaint


1. Appropriate action is taken regarding guests concerns 2. The right person or department who can solve the problem is informed for proper action.3. Difficult situations or serious concerns are elevated or referred to higher authority.4. Follow up on the problem to check whether it solved or not..CONTENT:9. Appropriate guests concerns9. Analyze by solving the problem

CONDITIONS:0. Tools0. Equipment0. Reading Materials

METHODOLOGY:1. Self-paced/Modular1. Lecture

ASSESSMENT METHOD:1. Written Test1. interview


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LO 4. Record complaint


1. Complaints are documented according to the establishment standard procedures.2. Persons concerned are recognized and actions taken are recorded.3. Feedback received from guests is logged and collated..CONTENT:

9. Provide establishment standard procedures9. Provide feedback logbook

CONDITIONS:

0. Pen0. Logbook/Notebook0. Tools0. Reading Materials

METHODOLOGY:


ASSESSMENT METHOD:

1. Written Test1. Interview

NTTA-TESDAQASYSTEMFood and Beverage Services NC IIDateDeveloped:Nov. 22, 2014Developed by:Nelienar B. MateoDocument No.

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Learning ExperiencesLearning Outcome 1

Welcome and greet guests

Learning ActivitiesSpecial Instructions

1. Read Information Sheeton Six Categories of Food and Beverage Services(1.1-1)

2. Answer Self-Check (1.1-1)

Compare your answers to the answer key. You are required to get all answers correct if notRead the information sheet again to answer all questions correctly.

3.Read information Sheet onStandards for Table Set-up

(1.1-2)

4. Answer Self-Check (1.1-2)

Compare your answer to the answer key. Youare required to get all answers correct if notRead the information sheet again to answer all questions correctly.

5. Read Information Sheet On Service Equipment and Supplies/Proper use and Maintenance (1.1-3)

6. Answer Self-Check(1.1-3}

Compare your answer to the answer key.are required to get all answers correct if notRead the information sheet again to answer all questions correctly.


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INFORMATION SHEET 1.1-1Objective:After reading the Information Sheet you must be able to perform the following categories of food and beverage services..NATURE OF FOOD AND BEVERAGE SERVICES Food and beverage serving and related workers are the front line of customer service in full-service restaurants, casual dining eateries, and other food service establishments. These workers greet customers, escort them to seats and hand them menus, take food and drink orders, and serve food and beverages. They also answer questions, explain menu items and specials, and keep tables and dining areas clean and set for new diners. Most work as part of a team, helping coworkers to improve workflow and customer service. Waiters and waitresses, also called servers, are the largest group of these workers. They take customers' orders, serve food and beverages, prepare itemized checks, and sometimes accept payment. Their specific duties vary considerably, depending on the establishment. Food and beverage service workers are on their feet most of the time and often carry heavy trays of food, dishes, and glassware. During busy dining periods, they are under pressure to serve customers quickly and efficiently.

THE CATEGORIES OF FOOD AND BEVERAGE SERVICES: It is important to study and practice carefullythe following categories of food and beverage services. The six categories of FBS are: Welcoming the guest, Room Service, Table Set-up Services, Table Skirting, Table Napkin Fold, and Flower Arrangement. Welcoming the Guest/Waitering-greeting customers as they arrive and showing them to their table. Room Services- is a unit tasked to attend to the delivery of food and beverage orders to the guests room. Table Set-up Services- refers to the arrangement of the table such as silverware, glassware and chinaware. Table Napkin Fold- a napkin does not simply rest on a table. It's a direct expression of personality and creativity. Table Skirting-is defined as draping a table with a table cloth in order to give the table a formal and elegant look. Flower Arrangement- is the combination of several elements to produce a visually pleasing display of fresh, silk, or dried flowers.

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Correct sequence of food service:1.Welcoming and greeting the guest2.Escorting3.Seating the guest4.Serving drinks5.Presenting the menu6.Taking orders7.Placing order to the kitchen8.Set-up the table (fine dining style)9.Serving foods/orders10. Bussing11. Presenting and setting bills12. Bidding goodbyeCorrect sequence of room service:9. Receiving Calls9. Taking Order9. Room Number9. Repeating Order/Repeating Room Number9. Placing order to the kitchen9. Serving order to the room9. Bidding Goodbye9. Receiving calls for bussing9. Knocking the door 3x9. Bidding GoodbyeTable Setup/Table Setting:American Service


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Buffet ServiceRussian Service

French Service


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Table Napkin Fold:The Diamond Fold Birds of Paradise Fold Rose Fold

Fleur de lis fold Slide Fold Candle Fold

Arrow Fold Pyramid Fold Standing Fan Fold

Table Skirting:


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Flower Arrangement:


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Self-check 1.1-1Direction: Choose the correct answer and encircle the letter of your choice.1. Who to serve first with a number of guest in the table?A. GentlemenB. ChildC. HostD. Lady

2. When guest is seated, what is the item the server is removing from table and placing on guest lap?A. Table ClothB. NapkinC. Dinner plateD. Salt and pepper shaker

3. It is a unit tasked to attend to the delivery of food and beverage orders to the guests room?A. Welcoming the guestB. Table Set-upC. Room ServiceD. Flower Arrangement4. Using American service, which side of guest you use when serving beverages?A. Right sideB. Front C. Left sideD. Top5. It is refers to the arrangement of the table such as silverware, glassware and chinaware?A. Flower ArrangementB. Table Napkin FoldC. Room ServiceD. Table Set-upNTTA-TESDAQASYSTEMFood and Beverage Services NC IIDateDeveloped:Nov. 22, 2014Document No.

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Self-Check 1.1-1 Answer Key

1. B - Child2. B - Napkin3. C Room Service4. A Right Side5. D Table Set-up


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Information sheet 1.1-2

Learning objective:

After reading this Information Sheet, you must be able to identify the types of Table Setting.

TYPES OF TABLE SETTING

1. American Service is a plated service because the food is already arranged in individual plates to the kitchen and ready to serve to the guests.

2. Buffet Service is a self-service because you are going to line up to get food at the buffet table.

3. French Service is a table side preparation because the food is prepare at the side of the table of the guest with some showmanship.

4. Russian Service is a platter service in which the food is being dish out to the individual plates of the guest using a tong.

5. Waitering Services it is a job in a restaurant


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Self-Check 1.1-2Direction: Choose the correct answer and encircle the letter of your choice.1. It is a service in which a food is prepare at the side of the table of the guest with some showmanship?A. American ServiceB. Russian ServiceC. Filipino ServiceD. French Service2. Known as a self-service?A. Filipino ServiceB. Russian ServiceC. Buffet ServiceD. American Service3. Using American Service, which side of guest you use when serving beverages?A. FrontB. TopC. Right sideD. Left side4. In Russian service, what tools they use in serving the food?A. ForkB. TongC. LadleD. Spoon5. What is the other term for American Service?A. Self-serviceB. Platter serviceC. Plated serviceNTTA-TESDAQASYSTEMFood and Beverage Services NC IIDateDeveloped:Nov. 22, 2014Document No.

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D. Family service


1. D French Service2. C Buffet Service3. C Right Side4. B - Tong5. C Plated Service


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INFORMATION SHEET 1.1-3SERVICES EQUIPMENT AND SUPPLIES/ PROPER USE AND MAINTENANCEObjective: After reading the information sheet you must be able to know the List of Standard Services Equipment and SuppliesPURPOSE .CHINAWARESSILVERWARESHOLLOWARES

For serving Appetizer

Fish platePlate underliner for seafood cocktailFish knife/fork for fishScargo or cocktail fork for seafood cocktailSupreme bowl for seafood cocktailShowplate-underliner for appetizer

For Soup

Soup bowl with plate as underliner

Soup spoon

For SaladSalad bowl/ salad plateSalad fork/knifeSalad containers for buffet services

Main CourseDinner plate plateCeraeal bowl for cerealSizzling plates for sizzling dishesDinner knife/forkSteak KnifeServing spoon and forkContainer of hot items for the buffet

BreadBread plateBread knife or butter spreader

Bread basketBread tong

For Coffee/TeaCups and saucer

Teaspoon

Coffee/Tea potSugar/Cream containers


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SERVICES OPERATING EQUIPMENT

CHINAWARES



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FLATWARES

HOLLOWARES

GLASSWARES

BAR SUPPLIES



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Self-Check 1.1-2Direction: Columns A and B are the tools and equipment use in dining. Match Column A with Column B.

COLUMN A COLUMN B___________ 1. Container for Cube Ice A. Water Goblet___________ 2. Use for Water B. Tray___________ 3. Use for serving TeaC. Ice Bucket___________ 4. Use for Main Course D. Tea Pot___________ 5. Use for bussing utensils E. Dinner PlateF. Salad Plate G. Red Wine glass


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1. C- Ice Bucket2. A- Water Goblet3. D- Tea Pot 4. E- Dinner Plate5. B- Tray


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FORM 2.1 SELF-ASSESSMENT CHECK INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary data or information which is essential in planning training sessions. Please check the appropriate box of your answer to the questions below:CORE COMPETENCIES

CAN I...YESNO

1. Welcome and greet guests

1.1 Guests are acknowledged as soon as they arrive ?

1.2 Guests are greeted with an appropriate welcome ?

1.3 Details of reservations are checked based on established standard policy?

2. Seat the guest

2.1 Guests are escorted and seated according to table allocations?

2.2 Tables are utilized according to the number of party.?

2.3 Guests are seated evenly among stations to control the traffic flow of guests in the dining room?

2.4 Cloth napkins are opened for the guests when applicable?

2.5 Water is served when applicable, according to the standards of the foodservice facility?

3. Take food and beverage orders

3.1 Guests are presented with the menu according to established standard practice.?

3.2 Orders are taken completely in accordance with theestablishments standard procedures?

3.3 Special requests and requirements are noted accurately?

3.4 Orders are repeated back to the guests to confirm items?

3.5 Tableware and cutlery appropriate for the menu choices are provided and adjusted in accordance with establishment procedures?

4. Liaise between kitchen and service areas

4.1 Orders are placed and sent to the kitchen promptly?

4.2 Quality of food is checked in accordance with Establishment standards?

4.3 Tableware is checked for chips, marks, cleanliness, spills, and drips?

4.4 Plates and/or trays are carried out safely?

4.5 Colleagues are advised promptly regarding readiness of items for service?

4.6 Information about special requests, dietary or cultural requirements is relayed accurately to kitchen where appropriate?

4.7 Work technology are observed according to establishment standard policy and procedures?

Evidences/Proof of Current Competencies

Form 2.2: Evidence of Current Competencies acquired related to Job/OccupationCurrentCompetenciesProof/EvidenceMeans of validating

Standard Procedure in Welcome and greet guestsAccomplish Standard ProcedureChecked Standard Procedure

Discuss the Proper procedure in Seat the guestDecide Proper Procedure according to standardChecked Proper Procedure according to standard

Sequence in Take food and beverage ordersDemonstrate take food and beverage ordersChecked take food and beverage orders

Know the Liaise between kitchen and service areasComply the Liaise between kitchen and service areasNot complied according to the Liaise between kitchen and service areas

In reviewing the documents submitted by the prospective Trainee, the following should be considered:1. Perform the sequence/procedure of: welcome and greet guest seat the guest take food and beverage orders2. Compile the liaise between kitchen and service area of: their function and their uses2. Date to be perform and submission3. Final Performance and final submission


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Identifying Training GapsForm the accomplished Self-Assessment Check (Form 2.1) and the evidences of the current competencies (Form 2.2), Trainer will be able to identify what the training needs of the prospective trainee are.Form 2.3 Summary of Current versus Required Competencies

Required Units of Competency/Learning outcomes based on CBCCurrent CompetenciesTraining Gaps/Requirements

Standard Procedure in Welcome and greet guestsStandard Procedure in Welcome and greet guests

Discuss the Proper procedure in Seat the guest

Sequence in Take food and beverage ordersSequence in Take food and beverage orders

Know the Liaise between kitchen and service areasKnow the Liaise between kitchen and service areas



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JOB SHEET 2.1-1

Title : Standard Procedure, Tools and Equipments to be use and the Menu Sequence of Taking Order

Performance Objective: At the end of the session the trainees will be able to know standard procedure, to identify tools and equipment to use in dining and demonstrate menu sequence of taking order

Supplies: Handouts, Chinawares, Flatwares, Hollowares, Glasswares, Menu, Pen, Order Slip

Equipment: : PC, Printer with ink, Projector, Trolley, Table and Chair

Steps/Procedure:

1. Secure the Self-Assessment Check (Form 2.1) and the evidences of current competencies (Form 2.2) of the trainee assigned to you.2. Validate the evidences of current competencies.3. Determine the training gaps using Form 2.3.4. Convert the training gaps into training needs using Form 2.4.

Assessment Method:

Portfolio Assessment, Performance Criteria Checklist


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Form no. 2.4. Training Needs

Training need(Learning Outcomes)Module Title/Module of Instruction

Know the Liaise between kitchen and service areasConduct Training in Work technology according to establishment standard policy and procedures

NTTA-TESDAQASYSTEMFood and Beverage Services NC 11DateDeveloped:Nov. 22, 2014Document No.

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Performance Criteria Checklist

CriteriaYesNo

1. Evidences of current competencies are validated

2. Current competencies are identified

3. Discrepancies between current competencies and required competencies are determined.

4. Training needs are completely listed.



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Activity Sheet

Title: Sequence of Food ServicesActivities:

Performance Objective1. To know the correct sequence of food services.2. To be able to demonstrate the food services in fine dining area.

Supplies: Reading Materials

Equipment: PC printer with ink, Projector for Film Viewing

Steps/Procedure with Picture:

1. Welcoming and greeting the guest2. Escorting3. Seating the guest4. Serving drinks5. Presenting the menu6. Taking orders7. Placing order to the kitchen8. Set-up the table (fine dining style)9. Serving foods/orders 10. Bussing 11. Presenting andsetting bills 12. Bidding goodbye

Assessment Method:

Portfolio Assessment, Performance criteria checklist


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TASK SHEET 1.4-6

Title : Construct the Correct Number

Performance Objective:Correct Sequence of Food Service

Supplies/Materials: TR, CBC, INTERNET

Equipment: PC, printer with ink

Direction:Arrange the following correct sequence of food services in order by each number. Write your answer in the space provided.

____________ A. Bidding Goodbye ____________ B. Serving foods/orders ____________ C. Taking orders ____________ D. Presenting and setting bills ____________ E. Serving drinks ____________ F. Welcoming and greeting the guest ____________ G. Presenting the menu ____________ H. Escorting ____________ I. Set-up the table (fine dining style) ____________ J. Seating the guest ____________ K. Placing order to the kitchen ____________ L. Bussing.



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Performance Criteria Checklist for Constructing the Correct NumberAnswer Key

A. 12 Bidding GoodbyeB. 9 Serving foods/ordersC. 6 Taking ordersD. 11 Presenting and setting billsE. 4 Serving drinksF. 1 Welcoming and greeting the guestG. 5 Presenting the menuH. 2 EscortingI. 8Set-up the table (fine dining style)J. 3 Seating the guestK. 7 Placing order to the kitchenL. 10 Bussing



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WORKSHOP LAYOUTFood and Beverage Services NC II

Back door Supplies & Materials

Facilities/Equipment Circulation Area

White Board Tool Cabinet Cabinet Segregation Area Learning Resource Center

Bar AreaEntrance

Legend: Chair Tools and Equipment Cabinet

Table Bar Services


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COMPETENCY-BASED LEARNING MATERIALS

Sector: Tourism (Hotel and Restaurant)

Qualification: Food and Beverage Services NC II

UNIT COMPETENCY: Welcome guests and take food and beverage orders

MODULE TITLE: Welcome guests and take food and beverage orders

International College of PhilsouthLower Lomboy, Tuburan, Pagadian City

Food and Beverage Services NC II

LIST OF COMPETENCIES

COMPETENCY NUMBERUNIT OF COMPETENCYMODULE TITLECODE

1Prepare the dining room /restaurant area for serviceDrafting and cuttingPattern of casual apparelGRM743301

2Welcome guests and take food and beverage ordersPreparing and Cutting of casualApparelGRM743302

3

Promote food and beverage productsSewing casualApparelGRM743303

4Provide food and beverage services to guestsApplying finishingTouches onCasual apparelGRM743304

5

Provide room service

6

Receive and handle guest concerns

NTTA-TESDAQASYSTEMDrafting and CuttingPattern forCasual ApparelDate Developed:April 20, 2012Developed by:Jesusita P. BucogDocument No.

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COURSE DESIGN

COURSE TITLE:DRESSMAKING NC II

NOMINAL DURATION:240Hours

COURSE DESCRIPTION:This course is designed to enhance the knowledge, skills and attitudes of a trainee/student in accordance with industry standards. It covers the basic, common and core competencies.

TRAINEE ENTRY REQUIREMENTS:

Trainees or students should possess the following requirements:

Can communicate oral and written Physically and mentally fit With good moral character; and Can perform basic mathematical computations

NTTA-TESDAQASYSTEMDrafting and Cutting Pattern for Casual Apparel

DateDeveloped:April 20, 2012Document No.

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Developed by:JESUSITA P. BUCOG

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Course StructureUNIT OF COMPETENCYMODULE TITLELEARNING OUTCOMENominal Hrs.

BASIC18

1. Participate in workplace communication 1.1. Participating in workplace communication 1.1.1. Obtain and convey workplace information1.1.2. Participate in workplace meeting and discussion1.1.3. Complete relevant work related documents4

2. Work in a team environment2.1. Working with others2.1.1. Describe and identify team role and responsibility in a team 2.1.2. Work as a team member 4

3. Practice career professionalism3.1. Practicing career professionalism3.1.1. Integrate personal objectives with organizational goals3.1.2. Set and meet work priorities 5

4. Practice occupational health and safety procedures4.1. Practicing occupational health and safety procedures4.1.1. Identify hazards and risks4.1.2. Evaluate hazards and risks4.1.3. Control hazards and risks4.1.4. Maintain occupational health and safety awareness5



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COMMON17

1. Carry Out Measurements and Calculations1.1 Carrying-out Measurements and Calculations1.1.1. Read and interpret drawing 1.1.2. Obtain measurements1.1.3. Perform simple calculations1.1.4. Estimate appropriate quantities4

2. Apply Quality Standards 2.1 Applying Quality Standards 2.1.1. Assess own work based on workplace standards2.1.2. Assess quality of component parts and take corrective actions2.1.3. Measure parts using appropriate instrument. 2.1.4. Record information in accordance to workplace procedures.2.1.5. Study causes of quality deviation and recommend preventive action.

5

3. Perform Basic Maintenance Performing Basic Maintenance

Operate machine and assess its performanceClean and lubricate machineCheck machine operation. 3



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4. Set Up and Operate Machines

Setting-up and Operating Machines4.1.1 Set machine4.1.2 Conduct sample run4.1.3 Test machine output4.1.4 Re-adjust machine setting to meet requirements4.1.5 Maintain records and prepare report5

CORE240

1. Draft and Cut Pattern for Casual Apparel1.1 Drafting and Cutting Pattern for Casual Apparel1.1.1.1 Plan garment design1.1.2 Take clients body measurement1.1.3 Draft basic/block pattern1.1.4 Manipulate pattern1.1.5 Cut final pattern80

2. Prepare and Cut Materials for Casual Apparel2.1 Preparing and Cutting Materials for Casual Apparel2.1.1 Prepare materials (fabric)2.1.2 Lay-out and mark pattern on materials2.1.3 Cut materials40

3. Sew CasualApparel3.1 Sewing casual apparel3.1.1 Prepare cut parts3.1.2 Prepare sewing machine for operation3.1.3 Sew and assemble garment parts3.1.4 Alter completed garments80

4. Apply Finishing Touches on Casual Apparel4.1 Applying Finishing Touches on Casual Apparel4.1.1 Apply finishing touches 4.1.2 Trim excess threads4.1.3 Press Finished garment4.1.4 Package the Finished garment40



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ASSESSMENT METHODS: Written examination Demonstration/Actual Performance Interview

COURSE DELIVERY: (Methodology) Self-paced/Modular Group Discussion Film Viewing



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nelie cblm

Documents

beverage conditions

beverage productstrs512389

beverage service procedure1

beverage orders trs512388

guestsproviding food

assessment criteria

clients requirements

written nttatesdaqasystemfood