Course: Food and Beverage Services NCII
Unit of Prepare the Dining Room/Restaurant Area for Service
Competency:
Module Title: Preparing the Dining Room/Restaurant Area for Service
Modality: Check with modality will be applied. Multi-modal is allowed.
( ) Full-online ( ) Blended online ( )Distance Learning
Learning Contents Learning Resources
Outcomes
1. Take table Food Service Operations Food and Beverage Services –
reservations Reservation Process Technical – Vocational Livelihood
Track Manual (First Edition 2017)
Telephone Ethics pp. 6-18
Reserving a Table at a Restaurant
watch:
https://www.youtube.com/watch?
v=IEWwkfIJx00
2. Prepare General Rules in Laying Food and Beverage Services –
service stations Covers/Table Set-Up Technical – Vocational Livelihood
and equipment Different Napkin Folding Track Manual (First Edition 2017)
Styles pp. 21-33, pp.36-79
Table Skirting Styles
Banquet Set-Up Styles
Preparation of service
equipment/utensils and
supplies Basic Food Safety: Chapter 5
Basic Types of Tableware "Cleaning and Sanitizing" (English)
a. Dinnerware/Chinaware https://www.youtube.com/watch?
b. Beverageware/Glassware v=RAFMIXPq9BE&t=28s
c. Silverware/Cutlery
Station Mise-en-place
Cleanliness and condition of
equipment/utensils, furniture
and supplies
Legislation on OH & S and
food hygiene
Food and Beverage Services NC II -1-
Course: Food and Beverage Services NCII
Unit of Welcome Guests and Take Food and Beverage Orders
Competency:
Module Title: Welcoming Guests and Taking Food and Beverage Orders
Modality: Check with modality will be applied. Multi-modal is allowed.
( ) Full-online ( ) Blended online ( )Distance Learning
Learning Contents Learning Resources
Outcomes
1. Welcome and Sequence of Food Service Food and Beverage Services
greet guests Welcoming and Greeting Guests – Technical – Vocational
procedure Livelihood Track Manual
(First Edition 2017)
pp. 103-107
2. Seat the Procedure and rationale in Food and Beverage Services
Guests seating the guests – Technical – Vocational
Livelihood Track Manual
(First Edition 2017)
pp. 111-114
3. Take Food and Order taking procedures Food and Beverage Services
Beverage orders Basic Menu Types – Technical – Vocational
Select appropriate tableware and Livelihood Track Manual
cutlery for the chosen menu (First Edition 2017)
pp. 117-123, pp. 125-129
4. Liaise between Workflow structures within food Food and Beverage Services
kitchen and and beverage service location – Technical – Vocational
dining areas Product and Service Knowledge Livelihood Track Manual
Communication and Interpersonal (First Edition 2017)
skills pp. 132-139
Tray and Plate carrying
techniques
Duties and responsibilities of food
service team
Food and Beverage Services NC II -2-
Course: Food and Beverage Services NCII
Unit of Promote Food and Beverage Products
Competency:
Module Title: Promoting Food and Beverage Products
Modality: Check with modality will be applied. Multi-modal is allowed.
( ) Full-online ( ) Blended online ( )Distance Learning
Learning Contents Learning Resources
Outcomes
1. Know the Past and Current Trends in Food Food and Beverage Services
Product and Beverage – Technical – Vocational
Types of Menus Livelihood Track Manual
(First Edition 2017)
Types of food and beverages pp. 154-165
a. Special dietary requirements
b. Special cultural needs
Food Allergens
2. Undertake Suggestive Selling Techniques Food and Beverage Services
Suggestive and Procedure – Technical – Vocational
Selling Basic Communication skills Livelihood Track Manual
Food and Beverage Pairing (First Edition 2017)
Techniques pp. 168-172
3. Carry out Food and Beverage Services
Upselling Upselling Techniques – Technical – Vocational
Strategies Livelihood Track Manual
(First Edition 2017)
pp. 176-182
Food and Beverage Services NC II -3-
Course: Food and Beverage Services NCII
Unit of Provide Food and Beverage Services to Guests
Competency
:
Module Title: Providing Food and Beverage Services to Guests
Modality: Check with modality will be applied. Multi-modal is allowed.
( ) Full-online ( ) Blended online ( )Distance Learning
Learning Contents Learning Resources
Outcomes
1. Serve Principles in Food and Food and Beverage Services – Technical –
Food Orders Beverage service Vocational Livelihood Track Manual (First
Different Food Service Edition 2017)
Styles pp. 185-201
Sequence of Table
Service American Service
Techniques in https://www.youtube.com/watch?v=
Carrying plates and FpyK1eUpOIA&feature=youtube7.15.2015
ashtrays
Silver Service Procedure
https://www.youtube.com/watch?v=
8jVoMYMoVfs&feature=youtube7.15.2015
Table Set-Up and sequence of service
https://www.youtube.com/watch?v=
SpK10wmRemQ7&feature=youtube7.15.2015
2. Assist theHandling Guests with Food and Beverage Services – Technical –
Diners Special Needs Vocational Livelihood Track Manual (First
Edition 2017)
pp. 205-208
3. Perform Banquet Service Food and Beverage Services – Technical –
Banquet or Vocational Livelihood Track Manual (First
Catering Carrying Plates and Edition 2017)
Food Trays Procedures pp. 210-224
Service Food Safety
Principles
4. Serve Knowledge on Food and Beverage Services – Technical –
Beverage different Wines and its Vocational Livelihood Track Manual (First
Orders services Edition 2017)
Procedure in pp. 228-256
presenting and
opening Wines and
Beverage Service
5. Process Procedure in Settling Food and Beverage Services – Technical –
Payments Bill Vocational Livelihood Track Manual (First
and Receipts Edition 2017)
pp. 261-264
6. Conclude Bidding Goodbye to Food and Beverage Services – Technical –
Food Customers Vocational Livelihood Track Manual (First
Service and Clearing of Table Edition 2017)
Close Down Techniques pp. 267-271
Dining Area
7. Manage Managing Intoxicated Food and Beverage Services – Technical –
Intoxicated Customers Vocational Livelihood Track Manual (First
Persons Edition 2017)
pp. 274-276
Food and Beverage Services NC II -4-
Course: Food and Beverage Services NCII
Unit of Provide Room Service (RS)
Competency:
Module Title: Providing Room Service (RS)
Modality: Check with modality will be applied. Multi-modal is allowed.
( ) Full-online ( ) Blended online ( )Distance Learning
Learning Contents Learning Resources
Outcomes
1. Take and Room Service Menus Food and Beverage Services
Process Room Sequence of Room Service – Technical – Vocational
Service Orders Livelihood Track Manual
Taking Room Service Order (First Edition 2017)
Suggestive Selling Techniques pp. 288-296
2. Set-Up Trays Preparing Mise-En-Place Food and Beverage Services
and Trolleys Setting Up Trays or Trolleys – Technical – Vocational
Livelihood Track Manual
(First Edition 2017)
pp. 300-304
3. Present and Room Service Procedure Food and Beverage Services
Serve Food and – Technical – Vocational
Beverage Orders Livelihood Track Manual
to Guests (First Edition 2017)
pp. 307-310
4. Present Room Presenting and Settling Room Food and Beverage Services
Service Account Service Account – Technical – Vocational
Livelihood Track Manual
(First Edition 2017)
pp. 313-315
5. Clear Away Clearing Procedure Food and Beverage Services
Room Service – Technical – Vocational
Equipment Livelihood Track Manual
(First Edition 2017)
pp. 318-320
Food and Beverage Services NC II -5-
Course: Food and Beverage Services NCII
Unit of Receive and Handle Guest Concerns
Competency:
Module Title: Receiving and Handling Guest Concerns
Modality: Check with modality will be applied. Multi-modal is allowed.
( ) Full-online ( ) Blended online ( )Distance Learning
Learning Contents Learning Resources
Outcomes
1. Listen to the Customer Relations Food and Beverage Services
Customer’s The Two Dimensions of – Technical – Vocational
Complaint Customer Service Livelihood Track Manual
Identifying and Satisfying (First Edition 2017)
Customer Needs pp. 323-329
Dealing with Customer
Objections and Negativism
2. Apologize to Handling Customer Complaints Food and Beverage Services
the Customer Dealing with Different Customer/ – Technical – Vocational
Clients Livelihood Track Manual
(First Edition 2017)
pp. 332-333
3. Take Proper Handling Guests with Special Food and Beverage Services
Action on the Needs – Technical – Vocational
Complaint Dealing with Different Livelihood Track Manual
Customers/Clients (First Edition 2017)
pp. 335-339
4. Record Recording Guest’s Complaints Food and Beverage Services
Complaint – Technical – Vocational
Livelihood Track Manual
(First Edition 2017)
pp. 341-344
Food and Beverage Services NC II -6-
