FOOD AND BEVERAGE SERVICES NC II
SECTION 1 FOOD AND BEVERAGE SERVICES NC II QUALIFICATION
The FOOD AND BEVERAGE SERVICES NC II Qualification consists of
competencies that a person must achieve to provide food and beverage service to guests in
various food and beverage service facilities.
The Units of Competency comprising this Qualification includes the following:
CODE NO. BASIC COMPETENCIES
500311105 Participate in workplace communication
500311106 Work in team environment
500311107 Practice career professionalism
500311108 Practice occupational health and safety procedures
CODE NO. COMMON COMPETENCIES
TRS311201 Develop and update industry knowledge
TRS311202 Observe workplace hygiene procedures
TRS311203 Perform computer operations
TRS311204 Perform workplace and safety practices
TRS311205 Provide effective customer service
CODE NO. CORE COMPETENCIES
TRS512387 Prepare the dining room/restaurant area for service
TRS512388 Welcome guests and take food and beverage orders
TRS512389 Promote food and beverage products
TRS512390 Provide food and beverage services to guests
TRS512391 Provide room service
TRS512392 Receive and handle guest concerns
BASIC COMPETENCIES
Unit of Assessment Time
Learning Outcomes Methodology
Competency Approach Duration
1. Participate in 1.1 Obtain and convey Group Demonstration 4hrs
workplace workplace information Discussion Observation
communicatio 1.2 Speak English at a basic Interaction Interviews/
n operational level Practice Questioning
1.3 Participate in workplace session
meeting and discussion
1.4 Complete relevant work
related documents
2. Work in team 2.1 Describe and identify Discussion Demonstratio 4hrs
environment team role and Interaction n
responsibility in a team Simulation Observation
2.2 Describe work as a team Games Interviews/
member Questioning
2.3 Work effectively with
colleagues
2.3 Work in a socially diverse
environment
3. Practice career 3.1 Integrate personal Discussion Demonstratio 5hrs
professionalis objectives with Interaction n
m organizational goals Role Play Observation
3.2 Set and meet work Interviews/
priorities questioning
3.3 Maintain professional
growth and development
4. Practice 4.1 Evaluate hazard and risks Lecture- Observation 5hrs
occupational 4.2 Control hazards and risks Discussion Interview
health and 4.3 Maintain occupational Plant tour
safety health and safety Symposium
procedures awareness
4.4 Perform basic first-aid
procedures
COMMON COMPETENCIES
Unit of Assessment Time
Learning Outcomes Methodology
Competency Approach Duration
1. Develop and Lecture Interviews/ 2hrs
update industry 1.1 Seek information on Group Questioning
knowledge the industry Discussion Individual/
1.2 Update continuously Individual/Group Group Project
relevant industry Assignment or Report
knowledge
1.3 Develop and update
local knowledge Field Visit
1.4 Promote products and Video
services to customers Presentation
2. Observe 2.1 Follow hygiene Lecture Demonstration 4hrs
workplace procedures Demonstration Written
hygiene 2.2 Identify and prevent Role-play Examination
procedures hygiene risk Interviews/
Case Study Questioning
3. Perform 3.1 Plan and prepare task Lecture Interviews/ 4hrs
computer to be undertaken Group Questioning
operations 3.2 Input data into a Discussion Demonstration
computer Tutorial or self- Observation
3.3 Assess information pace
using computer Demonstration
3.4 Produce/ output data
using computer
system Practice Session
3.5 Maintain computer
system
4. Perform 1.1 Practice workplace Lecture Demonstration 4hrs
workplace and procedures for health, Demonstration Interviews/
safety safety and security Role-play Questioning
practices practices Simulation Written
1.2 Perform child Examination
protection duties
relevant to the tourism
industry
1.3 Observe and monitor
people
1.4 Deal with emergency
situations
1.5 Maintain safe personal
presentation
standards
1.6 Maintain a safe and
secure workplace
5. Provide 1.1 Greet customers Lecture Demonstration 4hrs
effective 1.2 Identify needs of Demonstration Interviews/
customer customers Role-play Questioning
service 1.3 Deliver service to Simulation Observation
customer
1.4 Handle queries
through use of
common business
tools and technology
1.5 Handle complaints/
conflict situations,
evaluation and
recommendations
CORE COMPETENCIES
Unit of Assessment Time
Learning Outcomes Methodology
Competency Approach Duration
1. Prepare the 1.1 Take table Lecture- Simulation/ 40hrs
dining room/ reservation Discussion Practical test
restaurant 1.2 Prepare service Demonstration Oral questioning
area for stations and with return demo Written exam
service equipment Role Play
1.3 Set-up the tables Audio-visual
in the dining area presentations
1.4 Set the Visual aids
mood/ambiance of (photos, drawings)
the dining area
2. Welcome 2.1 Welcome and greet Lecture- Simulation/Practical 24hrs
guests and guests Discussion test with oral
take food 2.2 Seat the guest Demonstration questioning
and 2.3 Take food and Role Play
beverage beverage orders
orders 2.4 Liaise between
kitchen and service
areas
3. Promote food 3.1 Know the product Lecture- Practical test 24hrs
and 3.2 Undertake Discussion Oral Questioning
beverage Suggestive selling Role Play
products 3.3 Carry out Upselling
strategies
4. Provide food 4.1 Serve food orders Lecture- Written or oral 40hrs
and 4.2 Assist the diners Discussion examination
beverage 4.3 Perform banquet or AV/Film viewing Practical test
services to catering food Demonstration
guests service Role Play
4.4 Serve beverage
orders
4.5 Process payments
and receipts
4.6 Conclude food
service and close
down dining area
4.7 Manage intoxicated
persons
5. Provide room 5.1 Take and process Lecture- Written or Oral test 40hrs
service room service Discussion Practical test
orders Demonstration
5.2 Set up trays and Role Play
trolleys
5.3 Present and serve
food and beverage
orders to guests
5.4 Present room
service account
5.5 Clear away room
service equipment
6. Receive and 6.1 Listen to the Lecture- Practical Role play 16hrs
handle guest complaint Discussion or Oral
concerns 6.2 Apologize to the Role Play examination
guest
6.3 Take proper action
on the complaint
6.4 Record complaint
Recommended list of tools, equipment and materials for the training of 25 trainees for
Food and Beverage Services NC II.
WAITERING TOOLS, MATERIALS AND EQUIPMENT
QTY DINNERWAR QTY CUTLERIES QT GLASSWARE
E Y
Dinner plates, 24 Red wine glasses
24 pcs 24 pcs. Dinner knives pcs.
10”
Show/service 24 White wine glasses
6 pcs. 24 pcs. Dinner forks
plates, 11-14” pcs.
24 Water goblets
24 pcs. Salad plates 7-8” 24 pcs. Salad knives
pcs.
24 Juice glasses/Hi ball
24 pcs. Fish plates, 8-9” 24 pcs. Salad forks
pcs.
Dessert plates, 7- 24 Champagne flute
24 pcs. 24 pcs. Fish knives
8” pcs.
24 pcs. Side plates or 24 pcs. Fish forks 24 Collins glasses
bread plates, 6” pcs.
Soup spoons (cream and 24 Pilsner glasses/Ice tea
24 pcs. Soup plate/bowl 24 pcs.
consume) pcs. glasses
Cups and saucers
24 pcs. 24 pcs. Dessert spoons
5-6 oz
24 pcs. Dessert forks
24 pcs. Teaspoons
24 pcs. Cocktail forks
6 pcs. Service forks
6 pcs. Service spoons
24 pcs. Steak knives
24 pcs. Butter knives
24 pcs. Oyster forks
OTHER QT QT
QTY OTHER ACCESSORIES
SERVICEWARE Y Y
4 54”X54 table cloth 2 Menu Folders
2 units Coffee pot
pcs. pcs.
2 Table skirting cloths 2 Order pads
2 units Tea pot
pcs. pcs.
4pcs Salt and Pepper 2 Rectangular table cloths 2 Bill folder/change trays
shakers pcs. pcs.
6 pcs service trays 4 Side towels 1 Waiter station/cabinet
pcs. unit
8 pcs Silver platters 30 16” x16” Cloth Table 2 Tray stand (optional)
pcs. napkin pcs.
8 pcs Round (bar) trays
4 pcs Tooth pick holders TABLES/CHAIRS
6 pcs Napkin holders 4 Square/rectangular tables
pcs. (4’s/6’s)
5 pcs Sugar containers 2 round tables (8’s)
pcs.
5 pcs Creamer containers 36 Dining/Banquet chairs
pcs.
4 pcs Sauce/gravy boats
4 pcs Soup tureen
2 pcs Peppermill
2 pcs Food tongs
2 pcs. Sauce ladles
2 pcs. Soup ladles
2 pcs. Cake servers
6 pcs. Water pitchers
8 pcs. (Room Service)
Plate covers
2 pcs. Ice buckets with
tongs
3.5 TRAINING FACILITIES
FOOD AND BEVERAGE SERVICES NC II
Based on a class intake of 25 students/trainees.
Area in Sq. Total Area in Sq.
Space Requirement Size in Meters
Meters Meters
Lecture/Laboratory Area 5 x 10 50 50
Wash Room 2x5 10 10
Tool Room/Supply Room 5x4 20 20
Circulation Area 5x5 25 25
Total Workshop Area : 105
MODULE CONTENT
Qualification : FOOD AND BEVERAGE SERVICE NCII
Unit of Competency : Provide Food and Beverage Service to Guests
Module Title : Providing Food and Beverage Service to Guests
Introduction: This unit deals with the knowledge and skills 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.
Learning Outcomes:
LO 1 Serve food orders
LO 2 Assist the diners
LO3 Perform banquet or catering food service
LO4 Serve beverage orders
LO5 Process payments and receipts
LO6 Conclude food service and close down dining area
LO7 Manage intoxicated persons
LO 1 SERVE FOOD ORDERS
ASSESSMENT CRITERIA:
1. Food orders are picked up promptly from service areas.
2. Food orders are checked for presentation and appropriate garnish and
accompaniments.
3. Food orders are served to the right guests who ordered them.
4. Food orders are served and cleared with minimal disturbance to the other guests and
in accordance to hygienic requirements.
5. Food orders are served in accordance with the enterprise serving style standards.
6. Name of the dish or order is mentioned upon serving the guest.
7. Sequence of service and meal delivery is monitored in accordance with enterprise
procedures
LEARNING CONTENTS:
Different food service styles
Sequence of food service
CONDITIONS:
Students/Trainees must be provided with the following:
1. WORKPLACE LOCATION
2. EQUIPMENT
a. Table
b. Chairs
3. TOOLS, ACCESSORIES AND SUPPLIES
a. Service Wares
b. Glassware Flatware Dishware Hollowware
4. TRAINING MATERIALS
a. Learning Packages
ASSESSMENT METHODS:
Demonstration, Interview, Portfolio, Written Test
LO 2 ASSIST THE DINERS
ASSESSMENT CRITERIA:
1. Service ware are prepared and checked for completeness ahead of time.
2. Tables and chairs are set up in accordance with the event requirements.
3. Food is served according to general service principles.
4. Food is handled based on food safety procedures.
5. Coordinated service of meal courses is ensured.
6. Assigned areas are kept clean in accordance with enterprise procedures.
7. Tables are cleared and soiled dishes prepared to be brought for dishwashing after
the event or function,
8. Number of guests being served is noted and monitored.
LEARNING CONTENTS:
Diners Special Requests/ Needs
General Service principles
CONDITIONS:
Students/Trainees must be provided with the following:
1. WORKPLACE LOCATION
2. EQUIPMENT
a. Table
b. Chairs
3. TOOLS, ACCESSORIES AND SUPPLIES
a. Service Wares
b. Glassware Flatware Dishware Hollowware
4. TRAINING MATERIALS
a. Learning Packages
ASSESSMENT METHODS:
Interview (oral/questionnaire)
Observation
Demonstration of practical skills
LO 3 PERFORM BANQUET OR CATERING FOOD SERVICE
ASSESSMENT CRITERIA:
1. Additional requests or needs of the guests are anticipated
2. Additional food and beverage are offered and served at the appropriate times
3. Necessary condiments and appropriate tableware are provided based on the food
order
4. Delays or deficiencies in service are recognized and followed up promptly based on
enterprise policy
5. Water, bread, and butter are replenished when required
6. Children and guests with special needs are treated with extra attention and care.
LEARNING CONTENTS:
Food serving principle
Banquet services
Food safety principle
CONDITIONS:
Students/Trainees must be provided with the following:
1. WORKPLACE LOCATION
2. EQUIPMENT
a. Table
b. Chairs
3. TOOLS, ACCESSORIES AND SUPPLIES
a. Service Wares
b. Glassware Flatware Dishware Hollowware
4. TRAINING MATERIALS
b. Learning Packages
ASSESSMENT METHODS:
Interview (oral/questionnaire)
Observation
Demonstration of practical skills
LO4. SERVE BEVERAGE ORDERS
ASSESSMENT CRITERIA:
1. Beverage orders are picked up promptly from the bar.
2. Beverage orders are checked for presentation and appropriate garnishes.
3. Beverages are served at appropriate times during meal time.
4. Beverages are served efficiently according to established standards of service.
5. Beverages are served at the right temperature.
6. For full bottle wine orders, wine is opened efficiently with minimal disturbance to the
other guests.
7. Wine service is carried out in accordance with establishment procedures.
LEARNING CONTENTS:
1. Wine knowledge and service
2. Presenting and opening wines
3. Beverage service
CONDITIONS: the trainee/students must be provided with the following:
Beverages
Alcoholic beverages
Non-Alcoholic beverages
METHODOLOGIES
Modular (self-pace learning)
Electronic learning
Industry immersion
Demonstration
Film-viewing
ASSESSMENT METHODS
Interview (oral/questionnaire)
Observation
Demonstration of practical skills
LO 5 Process payments and receipts
ASSESSMENT CRITERIA:
Bills are prepare and processed accurately in coordination with cashier.
Amount due is verified with customer.
Cash and non-cash payments are accepted and receipts are issued.
Change are given as required.
Required documentation is completed in accordance with enterprise policy.
LEARNING CONTENTS:
Compute currency exchange rates
Processed Cash payments and receipts
Processed Non-Cash Payments and receipts
CONDITIONS:
Students/Trainees must be provided with the following:
1. WORKPLACE LOCATION
2. EQUIPMENT
a. Table
b. Chairs
3. TOOLS, ACCESSORIES AND SUPPLIES
a. Service Wares
b. Glassware Flatware Dishware Hollowware
4. TRAINING MATERIALS
a. Learning Packages
ASSESSMENT METHODS:
Interview (oral/questionnaire)
Observation
Demonstration of practical skills
LO6. CONCLUDE FOOD SERVICE AND CLOSE DOWN DINING AREA
ASSESSMENT CRITERIA:
Soiled dishes are removed when guests are finished with the meal.
Food scraps are handled in accordance with hygiene regulations and enterprise
procedures.
Equipment are cleaned and stored in accordance with hygiene regulations and
enterprise procedures.
Tables are cleared, reset and made ready for the next sitting when guests are
finished with the meal.
Guests are thanked and given a warm farewell.
Electrical equipment are turned off where appropriate.
LEARNING CONTENTS:
1. Crumbling/brushing table
2. Coffee/tea service
3. Perform closing duties
CONDITIONS: the trainee/students must be provided with the following:
1. WORKPLACE LOCATION
2. EQUIPMENT
a. Table
b. Chairs
3. TOOLS, ACCESSORIES AND SUPPLIES
a. Service Wares
b. Glassware Flatware Dishware Hollowware
4. TRAINING MATERIALS
a. Learning Packages
METHODOLOGIES
Modular (self-pace learning)
Electronic learning
Industry immersion
Demonstration
Film-viewing
ASSESSMENT METHODS
Interview (oral/questionnaire)
Observation
Demonstration of practical skills
LO 7 Manage intoxicated persons
ASSESSMENT CRITERIA:
Levels of intoxication of customers are determined
Difficult situations are referred to an appropriate person
Appropriate procedures are applied to the situation and in accordance with enterprise
policy
Legislative requirements are applied
LEARNING CONTENTS:
Handle intoxicated guest
Handling guests with special needs
Policy in dealing with guest
CONDITIONS:
Students/Trainees must be provided with the following:
1. WORKPLACE LOCATION
2. EQUIPMENT
a. Table
b. Chairs
3. TOOLS, ACCESSORIES AND SUPPLIES
a. Service Wares
b. Glassware Flatware Dishware Hollowware
4. TRAINING MATERIALS
a. Learning Packages
ASSESSMENT METHODS:
Interview (oral/questionnaire)
Observation
Demonstration of practical skills