COURSE TITLE NOMINAL DURATION OF THE PROGRAM QUALIFICATION LEVEL COURSE DESCRIPTION
FOOD AND BEVERAGE SERVICES 356 hrs NC II This course is designed to enhance the knowledge, skills and attitude in FOOD AND BEVERAGE SERVICES NC II in accordance with industry standards. It covers core competencies on cleaning bar areas, operating a bar, preparing and mi ing o! cocktails, providing link between kitchen and service areas, providing room service, providing !ood and beverage service, developing and updating o! !ood and beverage knowledge and providing wine services. It covers the basic, common and core competencies. "t the end o! the course, the students should be able to# $. %articipate in workplace communication& '. (ork in a team environment& 3. %ractice career pro!essionalism& ). %ractice occupational health and sa!ety procedures& 5. *evelop and update industry knowledge& 6. +bserve workplace hygiene procedures& ,. %er!orm computer operations& -. %er!orm workplace and sa!ety practices& .. %rovide e!!ective customer service& $/. %rovide 0ink 1etween 2itchen and 3ervice "rea $$. %rovide 4ood and 1everage 3ervice $'. %rovide 5oom 3ervice $3. *evelop and 6pdate 4ood and 1everage 2nowledge can communicate basic 7nglish both oral and written at least high school graduate physically and mentally !it with good moral character can per!orm basic mathematical computation with pleasing personality
COURSE OUTCOMES
ENTRY REQUIREMENTS
COURSE STRUCTURE 1
Unit of Competenc ". 1"3IC $. %articipate in workplace communication
Mo!"#e Tit#e
Mo!"#e Content$
No% of H&$
$.$ %articipating in workplace communication
$.$.$ %arts o! speech $.$.' 3entence construction $.$.3 7!!ective communication $.$.) Conduct interviews $.$.5 3entence construction $.$.6 Technical writing $.$., 5ecording in!ormation $.$.- 1asic mathematics $.$.. Technical writing $.$.$/ Types o! !orms
'. (ork in a team environment
'.$ (orking with others
'.$.$ Team role '.$.' 5elationship and responsibilities '.$.3 5ole and responsibilities within a team '.$.) Team members role and responsibilities '.$.5 Communication process '.$.6 Team structure '.$., 8roup planning and decision making
Unit of Competenc 3. %ractice career pro!essionalism
Mo!"#e Tit#e 3.$ %racticing career pro!essionalism
Mo!"#e Content$ 3.$.$ Code o! conduct and code o! ethics 3.$.' %ersonal hygiene 3.$.3 Interpersonal and intrapersonal skills 3.$.) Communication skills 3.$.5 4undamental rights at work 3.$.6 Company procedures and standards 3.$., (ork values and ethics 3.$.- Company policies 3.$.. Company operating procedures and standards 3.$.$/ 8ender and *evelopment 3.$.$$ %ersonal 9ygiene 3.$.$' Certi!ications and licenses appreciation 3.$.$3 %articipate in training programs 3.$.$) "wards: rewards ).$.$ ).$.' ).$.3 ).$.) ).$.5 ).$.6 ).$., ).$.9a;ards and risks identi!ication and control +rgani;ational sa!ety and health protocol Threshold limit value <T0=> +93 indicators T0= table %hil +93 3tandards 7!!ects o! ha;ards in the workplace 7rgonomics
No% of H&$ -
). %ractice occupational health and sa!ety procedures
).$ %racticing occupational health and sa!ety procedures
Unit of Competenc
Mo!"#e Tit#e
Mo!"#e Content$ ).$.. 788 5egulations ).$/ 3a!ety 5egulations Clean "ir "ct 7lectrical and 4ire 3a!ety Code (aste management *isaster %reparedness and ?anagement ).$.$$ Contingency ?easures and %rocedures ).$.$' +perational health and sa!ety procedure, practices and regulations ).$.$3 7mergency@related drills and training The %hilippine Tourism and hospitality industry In!ormation media and sources Career enhancements and trainings Industry organi;ation Industry linkage Note# =eri!y and recheck (orkplace hygiene procedures (aste handling management %roper Cleaning o! workplace 3a!ety and hygiene standards 9ygiene risks 4ood spoilage and poisoning 4ood handling and sanitation practices %reventing hygiene risks
No% of H&$
Common $. *evelop and update Industry 2nowledge
$.$ *eveloping and updating Industry 2nowledge
'. +bserve (orkplace 9ygiene %rocedures
'.$ +bserving (orkplace 9ygiene %rocedures
Unit of Competenc 3. %er!orm Computer +perations
Mo!"#e Tit#e 3.$. %er!orming Computer +perations
Mo!"#e Content$ 5eAuirements o! tasks in the operation o! computer 9ardware and so!tware operation 8uidelines and procedures in computer operation Computer program:application *ata base packages +93 guidelines 7nterprise procedures %rinting procedures 3o!tware commands processing Note# Check and veri!y 9ealth, sa!ety and security procedures 5eporting %rocedures "necdotal report 7mergency situations %rocedures !or dealing with emergency situations 3a!ety and dress codes Interactive communication skills =erbal and non@verbal communication skills Interpersonal skills 4amiliarity with company !acilities, products and services Industry practices, procedures and standards %ublic relation 3elling:6pselling techniAues Telephone ethics, %rocedures in using telephone, !a machine and internet
No% of H&$ -
).
%er!orm (orkplace and 3a!ety %ractices
).$ %er!orming workplace and 3a!ety %ractices
5.
%rovide 7!!ective Customer 3ervice
5.$ %roviding 7!!ective Customer 3ervice
Unit of Competenc
Mo!"#e Tit#e
Mo!"#e Content$ Industry practices Communication %rocedure Communication gap:barriers Con!lict and Complaint 5esolutions 9ow to handle complain
No% of H&$
CORE $. %rovide 0ink between 2itchen B 3ervice "reas
$.$ %roviding 0ink between 2itchen B 3ervice "reas
3ervice ware and service area identi!ication 3a!ety in handling plates and trays 4ood hygiene standard policies and procedures 4ood handling and transport 3a!ety reAuirements Communication ?onitoring procedures 3ervice ware and service area identi!ication 3a!ety in handling plates and trays 4ood hygiene standard policies and procedures 4ood handling and transport 3a!ety reAuirements Communication ?onitoring procedures Table setting and dressing +93 5eAuirement Checking eAuipment procedure %rocedure in preparing:cleaning dining:restaurant area (elcoming customer procedure
)/
'.
%rovide 4ood and 1everage 3ervice
'.$ %roviding 4ood and 1everage 3ervice
$6/
2nowledge on menus and drinks
Unit of Competenc
Mo!"#e Tit#e
Mo!"#e Content$ +rdering system Communication 4ood and drinks service procedure Table clearing procedure %rocessing accounts 1idding goodbye procedure Communication Clearing, cleaning and dismantling procedure 4urniture, tables and eAuipment storing procedure %rocess in room service standard %rocedures in Taking orders TechniAues in selling %rocedures in veri!ying Telephone courtesy:manners 3ervice eAuipment occupational 9ealth and 3anitation <+93> Trays and trolleys setting 4 and 1 collection procedures Correct order procedures 5oom courtesy procedure 4B1 delivering and serving techniAues %roper %ositioning o! trays and trolleys %rocessing the guests accounts Communication 3tandard procedures in clearing !loors, returning and dismantling tray:trolley and re@stocking o! 4 and 1 eAuipments.
No% of H&$
3.
%rovide 5oom 3ervice
3.$ %roviding 5oom 3ervice
./
Unit of Competenc ). *evelop B update !ood B beverage knowledge
Mo!"#e Tit#e ).$ *eveloping B update !ood B beverage knowledge
Mo!"#e Content$ 3ources o! in!ormation !or !ood and beverage knowledge like books, maga;ines and tapes %rocedure on order taking and suggestive selling Conduct interview on peak period where !oods and beverages are on demand or commonly ordered %rocedure on taking order o! customer %rocedure on cooking !oods and techniAues in matching !ood with beverage %rocedure in answering customer Auestion
No% of H&$ $/
Total
356
COMPETENCY ANALYSIS This table re!lects the number o! modules developed in a particular unit o! competency UNITS OF COMPETENCY BASIC $. %articipate in (orkplace Communication '. (ork in Team 7nvironment 3. %ractice Career %ro!essionalism ). %ractice +ccupational 9ealth and sa!ety %rocedures COMMON $. *eveloped and 6pdate Industry 2nowledge '. +bserve (orkplace 9ygiene %rocedures 3. %er!orm Computer +perations ). %er!orm (orkplace and 3a!ety %ractices 5.%rovide 7!!ective Customer 3ervice CORE $. %rovide 0ink 1etween 2itchen and 3ervice "rea '. %rovide 4ood and 1everage 3ervice 3. %rovide 5oom 3ervice ). *eveloped and 6pdate 4ood and 1everage 2nowledge Tot'# $ $ $ $ $ $ $ $ $ $ $ $ $ NO% OF MODULE DEVELOPED TOTAL
) ()
10
RESOURCES TOOLS
*inner plates, $/C 3how:base plates, $'C 4ish plates, -C 4ish plates, -C *essert plates, ,C Cereal plates, 5C 3ide plates or bread plates, 6C 1ouillon cups and saucers, -@$' o;. Teacups and saucers, 6 ':3 o;. *emi@tasse, 3 $:3 o;. Co!!ee pots, ' pint Tea pots, ' pint
EQUIPMENT
*ining chair Tray stand <optional> (aiter station cabinet
MATERIALS
5/ cm D 5/ cm Table napkin
Computer %rinter Telephone 4a ?achine Calculator ?ulti media
?odule ?anuals 9and outs =93:C*:*=*
CUTLERIES *inner knives *inner !orks 3alad knives 3alad !orks 4ish knives 4ish !orks 3oup spoons *essert spoons *essert !orks Teaspoons *emi@tasse spoons 0ong spoons TOOLS Cocktail !orks 3ervice !orks 3ervice spoons 3auce ladles 3oup ladles Cake servers EQUIPMENT MATERIALS
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GLASS*ARE 5ed wine glasses (hite wine glasses (ater goblets TABLES
3Auare tables good !or ) persons
CLOTH
5)CD5) ./CD./C 6)CD6)C ,'CD,'C 3ide towels
OTHER ACCESSORIES
3alt shakers %epper shakers %epper mills 5ectangular trays +val trays 5ound trays Tooth pick holders
TOOLS
3ugar containers Creamer containers +il and vinegar containers and holders 3auce boats ?enu cards
+rder pads %ens 4lower bases 5eservation books (ater pitchers %late covers 1ill !older:change trays Ice bucket with tongs
EQUIPMENT
MATERIALS
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ASSESSMENT METHOD+ *irect observation %ractical demonstration +ral:written test Third party report
COURSE DELIVERY *emonstration 3el!@paced instruction 4ilm viewing 0ecture:discussion 3imulation +n@ the @Eob Training 8roup *iscussion 0ecture:*emonstration
TRAINER,S QUALIFICATION -TQ II. ?ust have completed a Trainers Training ?ethodology Course <T? II> or its eAuivalent ?ust have at least ' years industry e perience ?ust be a holder o! a 4ood and 1everage 3ervicing NC level II ?ust be o! good moral character (ith pleasing personality
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