CURRICULUM

POLO On-site Training for OFWs

Food and Beverage Service NC II
/ Technical Education and Skills Development Authority (TESDA)
East Service Road, South Luzon Expressway, Taguig City, Metro Manila, Philippines

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CURRICULUM DESIGN FOR

FOOD AND BEVERAGE SERVICES NC II (TRSFBS213)

FOOD AND BEVERAGE SERVICES NC II

The FOOD AND BEVERAGE SERVICES NC II 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:

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

A person who has achieved this Qualification is competent to be:

Waiter

Food and Beverage Service Attendant

ENHANCED COURSE DESIGN

Enhanced Course Outline
based on TESDA Training Regulations for Food and Beverage Service NC II / *NOMINAL DURATION / Suggested
Training Methods / CERTIFICATION
1. Prepare the dining room/ restaurant area for service
  • Take table reservation
  • Prepare service stations and equipment
  • Set-up tables in the dining area
  • Set the mood/ambiance of the dining area
/ 64 /
  • Lecture-Discussion
  • Demonstration
  • Role-Play
  • Audio-visual presentations
  • Visual aids (photos, drawings)
/ Food and Beverage Service NC II(TRSFBS213)
  • Prepare the dining room/restaurant area for service (TRS512387)
  • Welcome guests and take food and beverage orders (TRS51238)
  • Promote food and beverage products ((TRS51239)
  • Provide food and beverage services to guests (TRS51240)

2. Welcome guests and take food and beverage orders
  • Welcome and greet guests
  • Seat the guest
  • Take food and beverage orders
  • Liaise between kitchen and service
/ 32 /
  • Lecture-Discussion
  • Demonstration
  • Role-Play

3. Promote food and beverage products
  • Know the product
  • Undertake suggestive selling
  • Carry out upselling strategies
/ 32 /
  • Lecture-Discussion
  • Role-Play
/
  • Provide room service
  • Receive and handle guest concerns

4. Provide food and beverage services to guests
  • Serve food orders
  • Assist the diners
  • Perform banquet or catering food service
  • Serve beverage orders
  • Process payments and receipts
  • Conclude food service and close down dining area
  • Manage intoxicated person
/ 144 /
  • Lecture-Discussion
  • AV/Film viewing
  • Demonstration
  • Role-Play

Provide room service
  • Take and process room service orders
  • Set up trays and trolleys
  • Present and serve food and beverage orders to guests
  • Present room service account
  • Clear away room service equipment
/ 32 /
  • Lecture-Discussion
  • Demonstration
  • Role-Play

Receive and handle guest concerns
  • Listen to the complaint
  • Apologize to the guest
  • Take proper action on the complaint
  • Record complaint
/ 16 /
  • Lecture-Discussion
  • Role-Play

* Nominal Duration: is the suggested duration of the training which approximates the time that an average learner can acquire the competency.

TRAINING DELIVERY

The delivery of training should adhere to the design of the curriculum. Delivery should be guided by the principles of competency-based training.

a)Course outline is based on competency standards/training regulations;

b)Training delivery is learner-centered and should accommodate individualized and self-paced learning strategies;

c)Training can be done on an actual workplace setting or on a simulated workplace;

d)Assessment is based in the collection of evidence of the performance of work;

e)Assessment of competency takes the trainee’s knowledge and attitude into account but requires evidence of actual performance of the competency as the primary source of evidence;

f)Training program allows for recognition of prior learning (RPL) or current competencies; and

g)Training completion is based on satisfactory performance of all specified competencies indicated in the progress chart.

TRAINEE ENTRY REQUIREMENTS

Trainees or students should possess the following requirements:

• Can communicate in Basic English either oral or written;

• Can perform basic mathematical computation

RECOMMENDED LIST OF TOOLS, SUPPLIES AND MATERIALS FOR TEN (10) TRAINEES

Quantity / Unit / Description
GLASSWARE
2 / pcs / Water goblets
4 / pcs / high ball/Collin glasses
4 / pcs / red and white wine glasses
1 / pc / sparkling wines
2 / pcs / champagne glasses
1 / pcs / double lever cork screw
DINING ROOM FURNITURE’S
1 / unit / Service Station
1 / pc / Square Tabe
4 / pcs / Dining room chairs
LINENS
2 / pcs / Square table cloth
2 / pcs / Service napkin (12” x 12”) / Hand towels
Cleaning cloth (good morning towels
2 / pcs / top cloth
DINNER WARE
1 / pc / Cover / show plate (12” in diameter)
2 / pcs / Bread and butter plate (6” in diameter)
2 / pcs / soup plate with w/salad plates, fish plates and dinner plates
SILVERWARE
4 / pcs / Dinner knives
4 / pcs / Dinner forks
4 / pcs / Bread and butter knives
4 / pcs / fish fork
4 / pcs / Fish Knives
4 / pcs / Soup spoon
4 / pcs / Teaspoon
4 / pcs / Dessert spoon
OTHER MISE-EN-PLACE
1 / pc / Bar tray
1 / pc / Service tray
1 / pc / Stainless pitcher
1 / pc / Flower vase
1 / pc / Salt and pepper shaker

TRAINING FACILITIES

Based on a class intake of 25 students/trainees. It may vary depending on the number of students/trainee

Space Requirement / Size in Meters / Area in Sq. Meters / Total Area in Sq. Meters
Student/Trainee Working Space / 1 x 1 m. / 1 sq. m. / 25 sq. m
Lecture/Demo Room / (8 x 5 m.)x2 / (40sq.m.)x2 / (40 sq. m).x2
Laboratory / 8 x 5 m. / 40 sq. m. / 40 sq. m.
Learning Resource Center / 3 x 5 m. / 15 sq. m. / 15 sq. m.
Facilities/Equipment/ Circulation Area / 36 sq. m.
Total workshop area: / 156 sq. m. +40sq.m.

TRAINER’S QUALIFICATIONS

Trainers shall be required to be certified to the National Certificate for which qualification theywill train. TESDA shall provide an online training on Plan Training Session and Facilitate Learning Sessions to the potential trainers.[1]

Minimum requirements:

➢Holder of a National Certificate in the Qualification s/he will teach; and

➢Has completed the following units of Trainer’s Methodology Level I:

  1. Plan Training Sessions;

•Identifying learner’s training requirements

•Prepare session plan

•Prepare instructional materials

•Prepare assessment instruments (Institutional)

•Organize learning and teaching resources; and

  1. Facilitate Learning Sessions

•Prepare training facilities /resources

•Conduct pre-assessment

•Facilitate training session

•Conduct competency assessment

•Review delivery of training session

MEASUREMENT OF ACHIEVEMENT OF COMPETENCY

  • Practical demonstration with oral questioning

RECOMMENDATIONS FOR ASSESSMENT AND CERTIFICATION

  1. Prior to competency assessment for Food and Beverage Service NC II, please accomplish the Self-Assessment Guide (SAG) to determine readiness for assessment
  2. Submit accomplished SAG to POLO staff in- charge for advice

COMPETENCY-BASED

CURRICULUM

FOOD AND BEVERAGE SERVICE NC II

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

UNIT OF COMPETENCY : PREPARE THE DINING ROOM/RESTAURANT FOR SERVICE

UNIT CODE: TRS512387

MODULE TITLE:PREPARING THE DINING ROOM/RESTAURANT FOR SERVICE

MODULE DESCRIPTION:This module 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.

NOMINAL DURATION:62 hours

SUMMARY OF LEARNING OUTCOMES:

At the completion of the module the trainees/students should be able to:

LO1Take table reservations

LO2Prepare service station and equipment

LO3Set up tables in the dining area

LO4Set the mood/ambiance of the dining area

LO1.TAKE TABLE RESERVATIONS

ASSESSMENT CRITERIA:

  1. Inquiries are answered based on food enterprise’s standards.
  2. Pertinent questions are asked to complete the details of the reservations.
  3. Reservations data are recorded based on enterprise standards.
  4. Details of the reservations are confirmed with the party making the reservation.
  5. Additional information about the foodservice enterprise is provided

CONTENTS:

Dealing with clients

How to take table reservations

-Telephone

-Internet (web site, email)

-Walk-in

Telephone Courtesy

Recording of reservations and communicating information to people concerned

Daily menu

METHODOLOGIES:

Lecture-discussion

Demonstration

Role play

ASSESSMENT METHODS:

Simulation / practical test

Oral questioning

Written exam

lo2.Prepare service stationS and equipment

ASSESSMENT CRITERIA:

  1. Supplies are made available at service or waiter’s stations.
  2. Tableware and dining room equipment are cleaned according to food enterprise standards.
  3. Tent cards and similar special displays are put up for promotion as per marketing requirements.
  4. Cleanliness of tables, tableware and dining room equipment are checked as per food enterprise standards.
  5. Water pitchers and ice buckets are filled as per service requirements.
  6. Electrical appliances in the dining area are turned on and kept ready.
  7. Condiments and sauce bottles are refilled and the necks and tops of the bottles are wiped clean and dry.

CONTENTS:

  • Station mise-en-place
  • Cleaning procedure of tableware
  • Cleaning of dining room equipment
  • Opening duties of foodservice staff

METHODOLOGIES:

  • Lecture-discussion
  • Demonstration with return demo

ASSESSMENT METHODS:

  • Simulation / practical test
  • Oral questioning
  • Written exam

LO3.SET UP THE TABLES IN THE DINING AREA

ASSESSMENT CRITERIA:

  1. Table cloths are laid according to food enterprise standards.
  2. Tables are set according to cover and predetermined menu.
  3. Tableware and glassware are cleaned and set up according to food enterprise standards.
  4. Cloth napkins are folded according to napkin folding style.
  5. Buffet or display tables are skirted in accordance to standard table set up.
  6. Tables are set up according to event and functions requirements.

CONTENTS:

  • Tableware identification

-Dinnerware

-Flatware/Silverware

-Beverageware/Glassware

-Holloware

  • Clothing tables
  • Setting the table (General principles in laying covers)
  • Types of table
  • Napkin folding styles
  • How to set up banquets (including skirting)

METHODOLOGIES:

  • Lecture-discussion
  • Demonstration with return demo
  • Film showing
  • Visual aids like photos, lay outs, floor plans and drawings

ASSESSMENT METHODS:

  • Simulation / practical test
  • Oral questioning
  • Written exam

LO4.Set the mood/ambiance of the dining area

ASSESSMENT CRITERIA:

  1. Lights are adjusted according to diners’ preference.
  2. Tables, chairs and other dining room furniture are arranged to ensure comfort and convenience of the guests.
  3. Music is played according to event requirements.
  4. Floors/carpets are cleaned according to food enterprise standards.
  5. Air-condition or cooling units are adjusted for guests’ comfort.
  6. Decorations are set-up according to theme or events.

CONTENTS:

  • Elements of setting the ambiance of the dining area
  • Dining procedures in setting the mood and ambiance of the dining area
  • Lighting adjustment
  • Operating audio visual equipment
  • Cleaning procedures on floors/carpet
  • Temperature setting
  • Music vs events
  • Decorations vs events

METHODOLOGY:

  • Lecture-discussion
  • Demonstration with return demo
  • Film showing
  • Visual aids like photos, lay outs, floor plans and drawings

ASSESSMENT METHODS:

  • Written or oral test
  • Simulation/practical test
  • Oral questioning

UNIT OF COMPETENCY : WELCOMEGUESTS AND TAKE FOOD AND BEVERAGE ORDERS

UNIT CODE:TRS512388

MODULE TITLE:WELCOMING GUESTS AND TAKING FOOD AND BEVERAGE ORDERS

MODULE DESCRIPTION:This module deals with the knowledge and skills required in providing pre-meal services to the dining guests as soon as they arrive in the foodservice facility. It covers the dining room or restaurant service procedures before the food and beverage orders are served.

NOMINAL DURATION:24 hours

SUMMARY OF LEARNING OUTCOMES:

At the completion of the module the trainees/students should be able to:

LO 1Welcome and greet guests

LO 2Seat the guests

LO 3Take food and beverage orders

LO 4Liaise between kitchen and dining area

LO1.WELCOME AND GREET GUESTS

ASSESSMENT CRITERIA:

  1. Guests are greeted according to enterprise welcome procedures.
  2. Details of reservations are checked based on enterprise standard policy.

CONTENTS:

  • Welcoming and greeting procedures
  • Communication skills

METHODOLOGIES:

  • Lecture-discussion
  • Demonstration with return demo
  • Film showing
  • Visual aids like photos, lay outs, floor plans and drawings

ASSESSMENT METHODS:

  • Oral questioning
  • Simulation
  • Practical test with oral questioning

LO2.SEAT THE GUESTS

ASSESSMENT CRITERIA:

  1. Guests are escorted and seated according to table assignment.
  2. Tables are utilized according to number of guests’.
  3. Guests are seated evenly to control the traffic flow in the dining area.
  4. Cloth napkins are opened according to procedure requirements.
  5. Water is served according to the standards of the foodservice facility.

CONTENTS:

  • How to seat guests
  • Where to seat guests (controlling traffic flow of guests)
  • Opening napkins for guests
  • Procedure in serving water

METHODOLOGIES:

  • Lecture-discussion
  • Demonstration with return demo
  • Film showing
  • Visual aids like photos, lay outs, floor plans and drawings

ASSESSMENT METHODS:

  • Oral questioning
  • Simulation
  • Practical test with oral questioning

LO3.TAKE FOOD AND BEVERAGE ORDERS

ASSESSMENT CRITERIA:

  1. Menu is presented to guest according to enterprise standard practice.
  2. Information about house specials is provided in clear explanations and descriptions.
  3. Orders are taken in accordance with the enterprise standard procedures.
  4. Orders are repeated back to the guests to confirm items.
  5. Recommendations and suggestions are made to assist customers with drink and meal selections.
  6. Customer questions on menu items are answered according to established standard practice.
  7. Special requests and requirements are noted accurately.
  8. Tableware and cutlery for the menu choices are adjusted in accordance with enterprise procedures.

CONTENTS:

  • Types of Menu
  • Menu Familiarization
  • Presenting the menu
  • Taking food and beverage orders
  • Suggestive selling
  • Providing advice on food
  • Providing advice on wine

METHODOLOGIES:

  • Lecture-discussion
  • Demonstration
  • Role play

ASSESSMENT METHODS:

  • Simulation/practical test with oral questioning
  • Oral or written test

LO4. LIAISE BETWEEN THE KITCHEN AND THE DINING AREA

ASSESSMENT CRITERIA

  1. Orders are placed and sent to the kitchen in accordance with enterprise procedure.
  2. Quality of food is checked in accordance with enterprise standards.
  3. Tableware is checked for chips, marks, cleanliness, spills, and drips.
  4. Plates and/or trays are carried out safely.
  5. Readiness of items for service in accordance with enterprise procedure.
  6. Special requests, dietary or cultural requirements are relayed as to guests’ preference.
  7. Work technologies are observed according to enterprise standard policy and procedures.

CONTENTS:

  • Liaising between the kitchen and the dining area
  • (Interdepartmental communication)
  • Teamwork
  • Types of food establishment work technology

METHODOLOGIES:

  • Lecture-discussion
  • Demonstration
  • Role play

ASSESSMENT METHODS:

  • Simulation/practical test with oral questioning
  • Oral or written test

UNIT OF COMPETENCY : PROVIDEFood and Beverage SERVICE TO GUEST

UNIT CODE:TRS512390

MODULE TITLE:Providing food and beverage service

MODULE DESCRIPTION:This module 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.

NOMINAL DURATION:148 hours

SUMMARY OF LEARNING OUTCOMES:

At the completion of the module the trainees/students should be able to:

LO1Serve food orders

LO2Assist the diners

LO3Perform banquet or catering food service

LO4Serve beverage orders

LO5Conclude food service and close down dining area

LO1.serve food orders

ASSESSMENT CRITERIA:

  1. Food orders are picked up and checked according to enterprise standard.
  2. Foods are served according to table assignment in accordance with enterprise standards and hygiene requirements.
  3. Food orders are served according to diners’ preferred serving styles.
  4. Dish is described to the guest(s) according to its components and nutritive value.
  5. Sequence of service and meal delivery is monitored in accordance with enterprise procedures.

CONTENTS:

  • Sequence of Service
  • Types of Tableware
  • Foodservice Styles
  • Menu Components
  • Nutritional Value
  • Food Service Procedures
  • Serving Techniques
  • Food Safety Principles

METHODOLOGIES:

  • Lecture-discussion
  • AV presentation/film viewing
  • Demonstration
  • Role play

ASSESSMENT METHODS:

  • Simulation/practical test with oral questioning
  • Oral or written test

LO2.ASSIST THE DINERS

ASSESSMENT CRITERIA:

  1. Additional food and beverage are offered and served according to order.
  2. Condiments and tableware are provided based on the food order.
  3. Delays in service are followed up based on enterprise policy.
  4. Water, bread, and butter are replenished according to food enterprise policy.
  5. Attention and care are given to diner(s) with special needs.

CONTENTS:

  • Assisting the Guests During Meals
  • Serving Diners with Special Needs
  • Condiments
  • Tableware
  • Complimentary Foods
  • Guests With Special Needs

METHODOLOGIES:

  • Lecture-discussion
  • AV presentation/film viewing
  • Demonstration
  • Role play

ASSESSMENT METHODS:

  • Simulation/practical test with oral questioning
  • Oral or written test

LO3.PERFORM BANQUET OR CATERING FOOD SERVICE

ASSESSMENT CRITERIA:

  1. Banquet service ware are prepared and checked according to food enterprise policy.
  2. Tables and chairs are set up as per instructions of the Banquet Captain or as per event order form.
  3. Table linens are laid out in accordance with food enterprise procedures.
  4. Food is handled and served according to food enterprise policy.
  5. Coordinated service of meal courses is ensured according to food enterprise policy.
  6. Assigned areas are kept clean in accordance with food enterprise standards.
  7. Tables are cleared according to food enterprise procedures.
  8. Dishes are stacked for dishwashing according to food enterprise procedures.
  9. Banquet and catering food service is documented according to food enterprise procedures.

CONTENTS: