TRAINING

REGULATIONS

FOOD AND BEVERAGE

SERVICES
TOURISM SECTOR NC II
(HOTEL AND RESTAURANT)

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

Purok Baybayin, Ibabang Dupay Red-V, Lucena City.
Technical Education and Skills Development Act of
1994 (Republic Act No. 7796)

Section 22, “Establishment and Administration of the National

Trade Skills Standards” of RA 7796 known as the TESDA Act of
1994 mandates TESDA to establish national occupational skill
standards. The Authority shall develop and implement a
certification and accreditation program in which private
industry groups and trade associations are accredited to
conduct
approved trade tests, and the local government units to
promote such trade testing activities in their respective areas in
accordance with the guidelines to be set by the Authority.
 The Training Regulations (TR) serve as basis for the:

1. Competency assessment and certification;

2. Registration and delivery of training programs; and
3. Development of curriculum and assessment instruments.

Each TR has four sections:

Section 1 Definition of Qualification - refers to the group of

competencies that describes the different functions of
the qualification.

Section 2 Competency Standards - gives the specifications of

competencies required for effective work performance.

Section 3 Training Standards - contains information and

requirements in designing training program for
the Qualification. It includes curriculum design,
training delivery; trainee entry requirements; tools,
equipment and materials; training facilities; trainer’s
qualification and institutional assessment.

Section 4 National Assessment and Certification Arrangements -

describes the policies governing assessment and
certification procedures.

TR – Food and Beverage Services NC II (Amended) Promulgated December 2013 2

 TABLE OF CONTENTS

TOURISM SECTOR
(HOTEL AND RESTAURANT)

FOOD AND BEVERAGE SERVICES NC II

Page
No.
SECTION 1 FOOD AND BEVERAGE SERVICES NC
II QUALIFICATION
1

SECTION 2 COMPETENCY STANDARDS

• Basic Competencies 2 - 13
• Common Competencies 14 - 33
• Core Competencies 34 - 59

SECTION 3 TRAINING STANDARDS

3.1 Curriculum Design 60 - 64

3.2 Training Delivery 65
3.3 Trainee Entry Requirements 66
3.4 List of Tools, Equipment and Materials 66 - 67
3.5 Training Facilities 68
3.6 Trainer’s Qualifications 68
3.7 Institutional Assessment 68

SECTION 4 NATIONAL ASSESSMENT AND

CERTIFICATION ARRANGEMENTS 69

COMPETENCY MAP 70 - 71

ACKNOWLEDGEMENTS 72 - 73

TR – Food and Beverage Services NC II (Amended) Promulgated December 2013 3

 TRAINING REGULATIONS FOR

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.

This Qualification is packaged from the competency map of the Tourism

Sector (Hotel and Restaurant) as shown in Annex A

The Units of Competency comprising this Qualification includes the following:

CODE NO. BASIC COMPETENCIES

202411105 Food Safety and Sanitation
202411106 Provide effective customer service
202411107 Leadership and Communication
202411108 Technology Utilization

CODE NO. COMMON COMPETENCIES

TRS311201 Develop Teamwork in workplace
TRS311202 Practice Time Management
TRS311203 Perform Food Safety Practices
TRS311204 Perform workplace and safety practices
TRS311205 Develop Safety Facilities

CODE NO. CORE COMPETENCIES

TRS512387 Prepare dining area for service
TRS512388 Welcome guests and take food and beverage orders
TRS512389 Promote Costumers Satisfaction
TRS512390 Develop Marketing and Promotion Strategies
TRS512391 Promote Health and Safety Compliance

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

Waiter
Inventory Manager

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 SECTION 2 COMPETENCY STANDARDS

This section details the contents of the basic, common and core units
competency of required in FOOD AND BEVERAGE SERVICES NC II.

BASIC COMPETENCIES

UNIT OF COMPETENCY FOOD SAFETY AND SANITATION

:

UNIT CODE 202411105

:
UNIT DESCRIPTOR This unit covers the knowledge for proper food handling,
:
storage, preparation to maintaining clean and sanitary
environments in which food is prepared and serve.

ELEMENT PERFORMANCE CRITERIA

Italicized terms are elaborated in the Range of Variables

1. Regular Sanitation of 1.1 Maintaining workplace sanitation before and after works.
workplace for food 1.2 Determining the frequency at which cleaning duties
preparation. must be completed, such as weekly, monthly, or daily
schedules.
1.3 Appropriate use of equipment for workplace sanitation to
ensure cleanliness and prevent microorganisms.
1.4 Regularly inspecting the workplace to ensure cleaning
standards are being met and addressing any
deficiencies promptly.
1.5 Establishing precise cleaning standards in accordance
with restaurant best practices and legal regulations.
2.1 Costumers health and safety are considered.
2. Proper food preparations 2.2 Proper preparations of costumer meals.
for costumer health and 2.3 Apply proper temperature guidance for preparing food.
safety. 2.4 Properly identifying and labeling allergens in food products to
Prevent allergic reactions in customers.
2.5 Follow safe handling procedures for food,
Including thawing, marinating and preheating to prevent
bacterial growth.

3. Regular sanitation of 3.1 Maintain proper use of ventilation for ensuring the
dining areas for costumer cleanliness of dining area.
safety environment. 3.2 Ensure staff training on proper sanitation procedures
and the importance of hygiene standards for safety
environment.
3.3 Stations of hand sanitizer dispenser in workplace.
3.4 Regularly clean the surfaces using effective
disinfection in dining area.

4. Sanitations of tools and 4.1 Regular visual inspection should be conducted to ensure
equipment for food that tools and equipment are clean and in good
preparations. condition.
4.2 Ensure that staff are properly trained in sanitation
procedures and supervised to ensure compliance with
hygiene standards.

TR - Food and Beverage Services NC II (Amended) Promulgated December 2013 2

 4.3 Sanitation should occur regularly, following a
schedule based on the frequency of use and type
of food being prepared.
4.4 Tools and equipment should be cleaned thoroughly to
remove all visible dirt, grease, and food residues.
4.5 Follow local health department regulations and
industry standards for sanitation and food safety.

TR - Food and Beverage Services NC II (Amended) Promulgated December 2013 2

RANGE OF VARIABLES

VARIABLE RANGE
1. Appropriate sources 1.1 Team members
1.2 Suppliers
1.3 Trade personnel
1.4 Local government
1.5 Industry bodies

2. Medium 2.1 Memorandum

2.2 Circular
2.3 Notice
2.4 Information discussion
2.5 Follow-up or verbal instructions
2.6 Face to face communication

3. Storage 3.1 Manual filing system

3.2 Computer-based filing system

4. Forms 4.1 Personnel forms, telephone message forms,

safety reports

5. Workplace 5.1 Face to face

interactions 5.2 Telephone
5.3 Electronic and two way radio
5.4 Written including electronic, memos, instruction and
forms, non-verbal including gestures, signals, signs
and diagrams

6. Protocols 6.1 Observing meeting

6.2 Compliance with meeting decisions
6.3 Obeying meeting instructions

TR - Food and Beverage Services NC II (Amended) Promulgated December 2013 3

EVIDENCE GUIDE

1. Critical aspects of Assessment requires evidence that the candidate:

Competency 1.1 Efficient inventory management us critical for
controlling costs and minimizing waste
1.2 Ensured health and safety regulations
is essential for protecting both costumers and employees
1.3 Ensured personal hygiene among food handler, including
proper hand washing, using gloves, and maintaining clean
uniform
1.4 Regular and effective cleaning and sanitizing of
equipment, utensils, and food preparation areas
to prevent contamination
1.5 Understanding and complying with local, national, and
international food safety standards and regulations
2. Required knowledge 2.1 Regulatory compliance
2.2 Proper waste management
2.3 Sanitation procedures
2.4 Proper hygiene practices
2.5 Knowledge of regulation
2.6 Hygiene standard

3. Required Skills 3.1 Clean as well as sanitation processes so that high

levels of hygiene are achieved.
3.2 Compliance and Implementation of hygienic
practices and foods handling techniques.
3.3 Knowledge will enable to point out the risk of
food safety and put measures that help in the
reduction of risks.
3.4 Entails information on foodborne pathogens, their
requirements for growth, and the measure that
taken to reduce it.
3.5 Ability to identify potential food safety hazard.
3.6 Ensuring the food product and standards requirements
to guarantee consumer safety and sanitation.
3.7 Preventing and managing pest in food
handling and storage areas to maintain the
cleanliness and hygiene.
3.8 Familiarity with relevant food safety
regulations and guidelines that ensure in
compliance and implement preventive
controls.
4. Resource 4.1 Fax machine
Implications 4.2 Telephone
4.3 Writing materials
4.4 Internet

5. Methods of 5.1 Direct Observation

Assessment 5.2 Oral interview and written test

TR – Food and Beverage Services NC II (Amended) Promulgated December 2013 4

6. Context of 6.1 Competency may be assessed individually in the
Assessment actual workplace or through accredited institution

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UNIT OF COMPETENCY : WORK IN TEAM ENVIRONMENT

UNIT CODE : 500311106

UNIT DESCRIPTOR : This unit covers the skills, knowledge and attitudes
to identify role and responsibility as a member of a team.

ELEMENT PERFORMANCE CRITERIA

Italicized terms are elaborated in the Range of Variables
1. Describe team 1.1 The role and objective of the team is identified
role and scope from available sources of information
1.2 Team parameters, reporting relationships and
responsibilities are identified from team discussions
and appropriate external sources

2. Identify own role 2.1 Individual role and responsibilities within the
and responsibility team environment are identified
within team 2.2 Roles and responsibility of other team members
are identified and recognized
2.3 Reporting relationships within team and external to
team are identified

3. Work as a team 3.1 Effective and appropriate forms of communications

member used and interactions undertaken with team members
who
contribute to known team activities and objectives
3.2 Effective and appropriate contributions made to
complement team activities and objectives, based
on individual skills and competencies and
workplace
context
3.3 Observed protocols in reporting using
standard operating procedures
3.4 Contribute to the development of team work plans
based on an understanding of team’s role and
objectives and individual competencies of the members.
4. Work effectively 4.1 Information is communicated clearly and in concise
with colleagues manner using appropriate communication techniques
4.2 Relationships are established and maintained
effectively with colleagues
4.3 Work activities are performed within the team to ensure
achievement of team goals
5. Work in socially 5.1 Customers and colleagues from diverse backgrounds
diverse environment are communicated with, in all verbal and non-verbal
forms
5.2 Cross cultural misunderstandings are dealt with, taking
account of cultural considerations

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RANGE OF VARIABLES

VARIABLE RANGE
1. Role and objective 1.1 Work activities in a team environment with enterprise
of team or specific sector
1.2 Limited discretion, initiative and judgement maybe
demonstrated on the job, either individually or in a
team environment

2. Sources of information 2.1 Standard operating and/or other workplace

procedures 2.2 Job procedures
2.3 Machine/equipment manufacturer’s specifications
and instructions
2.4 Organizational or external personnel
2.5 Client/supplier instructions
2.6 Quality standards
2.7 OHS and environmental standards

3. Workplace context 3.1 Work procedures and practices

3.2 Conditions of work environments
3.3 Legislation and industrial agreements
3.4 Standard work practice including the storage,
safe handling and disposal of chemicals
3.5 Safety, environmental, housekeeping and
quality guidelines

4. Appropriate May include:

communication 4.1 Use of active listening
techniques 4.2 Use of both open and closed questions
4.3 Speaking clearly and concisely
4.4 Using appropriate language and tone of voice
4.6 Being attentive

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EVIDENCE GUIDE

1. Critical aspects of Assessment requires evidence that the candidate:

Competency 1.1 Operated in a team to complete workplace
activity 1.2 Worked effectively with others
1.3 Worked in socially diverse environment
1.4 Conveyed information in written or oral form
1.5 Selected and used appropriate workplace language
1.6 Followed designated work plan for the job
1.7 Reported outcomes

2. Required Knowledge 2.1 Communication process

2.2 Team structure
2.3 Team roles
2.4 Group planning and decision making
2.5 Specific diversity issues

3. Required Skills 3.1 Communicate appropriately, consistent with the

culture of the workplace

4. Resource Implications The following resources MUST be provided:

4.1 Access to relevant workplace or appropriately
simulated environment where assessment can take
place
4.2 Materials relevant to the proposed activity or tasks
5. Methods of Competency may be assessed through:
Assessment 5.1 Observation of the individual member in relation to
the work activities of the group
5.2 Observation of simulation and or role play involving
the participation of individual member to the
attainment of organizational goal
5.3 Case studies and scenarios as a basis for discussion
of issues and strategies in teamwork

6. Context for 6.1 Competency may be assessed in workplace or in

Assessment a simulated workplace setting
6.2 Assessment shall be observed while task are
being undertaken whether individually or in group

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UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM

UNIT CODE : 500311107

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
in promoting career growth and advancement.

PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the Range of Variables
1. Integrate personal 1.1 Personal growth and work plans are pursued
objectives with towards improving the qualifications set for the
organizational goals profession
1.2 Intra- and interpersonal relationships are maintained
in the course of managing oneself based on
performance
evaluation
1.3 Commitment to the organization and its goal
is demonstrated in the performance of duties
2. Set and meet 2.1 Competing demands are prioritized to achieve
work priorities personal, team and organizational goals and objectives.
2.2 Resources are utilized efficiently and effectively
to manage work priorities and commitments
2.3 Practices along economic use and maintenance of
equipment and facilities are followed as per
established procedures

3. Maintain 3.1 Trainings and career opportunities are identified

professional growth and availed of based on job requirements
and 3.2 Recognitions are sought/received and
development demonstrated as proof of career advancement
3.3 Licenses and/or certifications relevant to job
and career are obtained and renewed

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RANGE OF VARIABLES

VARIABLE RANGE
1. Evaluation 1.1 Performance Appraisal
1.2 Psychological Profile
1.3 Aptitude Tests

2. Resources 2.1 Human

2.2 Financial
2.3 Technology
2.3.1 Hardware
2.3.2 Software

3. Trainings and 3.1 Participation in training programs

career opportunities 3.1.1 Technical
3.1.2 Supervisory
3.1.3 Managerial
3.1.4 Continuing Education
3.2 Serving as Resource Persons in conferences
and workshops

4. Recognitions 4.1 Recommendations

4.2 Citations
4.3 Certificate of Appreciations
4.4 Commendations
4.5 Awards
4.6 Tangible and Intangible Rewards

5. Licenses and/or 5.1 National Certificates

certifications 5.2 Certificate of Competency
5.3 Support Level Licenses
5.4 Professional Licenses

TR - Food and Beverage Services NC II (Amended) Promulgated December 2013 9

EVIDENCE GUIDE

1. Critical aspects of Assessment requires evidence that the candidate:

Competency 1.1 Attained job targets within key result areas (KRAs)
1.2 Maintained intra - and interpersonal relationship in
the course of managing oneself based on
performance
evaluation
1.3 Completed trainings and career opportunities which
are based on the requirements of the industries
1.4 Acquired and maintained licenses and/or
certifications according to the requirement of the
qualification
2. Required Knowledge 2.1 Work values and ethics (Code of Conduct, Code
of Ethics, etc.)
2.2 Company policies
2.3 Company operations, procedures and standards
2.4 Fundamental rights at work including gender
sensitivity 2.5 Personal hygiene practices

3. Required Skills 3.1 Appropriate practice of personal hygiene

3.2 Intra and Interpersonal skills
3.3 Communication skills

4. Resource Implications The following resources MUST be provided:

4.1 Workplace or assessment location
4.2 Case studies/scenarios

5. Methods of Competency may be assessed through:

Assessment 5.1 Portfolio Assessment
5.2 Interview
5.3 Simulation/Role-plays
5.4 Observation
5.5 Third Party Reports
5.6 Exams and Tests

6. Context of 6.1 Competency may be assessed in the work place or in

Assessment a simulated work place setting

TR - Food and Beverage Services NC II (Amended) Promulgated December 2013 10

UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES

UNIT CODE : 500311108

UNIT DESCRIPTOR : This unit covers the outcomes required to comply with
regulatory and organizational requirements for
occupational health and safety.

PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the Range of Variables
1. Identify hazards 1.1 Safety regulations and workplace safety and
and risks hazard control practices and procedures are clarified
and
explained based on organization procedures
1.2 Hazards/risks in the workplace and their
corresponding indicators are identified to minimize or
eliminate risk to co-workers, workplace and
environment in accordance with organization
procedures
1.3 Contingency measures during workplace accidents,
fire and other emergencies are recognized and
established in accordance with organization procedures
2. Evaluate hazards 2.1 Terms of maximum tolerable limits which when
and risks exceeded will result in harm or damage are
identified based on threshold limit values (TLV)
2.2 Effects of the hazards are determined
2.3 OHS issues and/or concerns and identified safety
hazards are reported to designated personnel in
accordance with workplace requirements and
relevant workplace OHS legislation

3. Control hazards 3.1 Occupational Health and Safety (OHS) procedures

and risks for controlling hazards/risks in workplace are
consistently followed
3.2 Procedures for dealing with workplace accidents,
fire and emergencies are followed in accordance
with
organization OHS policies
3.3 Personal protective equipment (PPE) is correctly
used in accordance with organization OHS
procedures and practices
3.4 Appropriate assistance is provided in the event of a
workplace emergency in accordance with
established organization protocol
4. Maintain OHS 4.1 Emergency-related drills and trainings are
awareness participated in as per established
organization guidelines and procedures
4.2 OHS personal records are completed and updated in
accordance with workplace requirements
5. Perform basic first- 5.1 Situation is assessed in accordance with
aid procedures accepted practice
5.2 Basic first-aid techniques is applied in accordance
with established first-aid procedures and enterprise
policy
5.3 Details of the incident is communicated in a timely
manner according to enterprise policy

TR - Food and Beverage Services NC II (Amended) Promulgated December 2013 11

RANGE OF VARIABLES

VARIABLE RANGE
1. Safety regulations May include but are not limited to:
1.1 Clean Air Act
1.2 Building code
1.3 National Electrical and Fire Safety Codes
1.4 Waste management statutes and rules
1.5 Philippine Occupational Safety and Health
Standards 1.6 DOLE regulations on safety legal
requirements
1.7 ECC regulations
2. Hazards/Risks May include but are not limited to:
2.1 Physical hazards - impact, illumination, pressure,
noise, vibration, temperature, radiation
2.2 Biological hazards- bacteria, viruses, plants,
parasites, mites, molds, fungi, insects
2.3 Chemical hazards - dusts, fibers, mists, fumes,
smoke, gasses, vapors
2.4 Ergonomics
2.4.1 Psychological factors - over exertion/ excessive
force, awkward/static positions, fatigue,
direct pressure, varying metabolic cycles
2.4.2 Physiological factors - monotony, personal
relationship, work out cycle

3. Contingency May include but are not limited to:

measures 3.1 Evacuation
3.2 Isolation
3.3 Decontamination
3.4 Calling emergency personnel

4. PPE May include but are not limited to:

4.1 Mask
4.2 Gloves
4.3 Goggles
4.4 Hair Net/cap/bonnet
4.5 Face mask/shield
4.6 Ear muffs
4.7 Apron/Gown/coverall/jump suit
4.8 Anti-static suits
5. Emergency- 5.1 Fire drill
related drills and 5.2 Earthquake drill
training 5.3 Basic life support/CPR
5.4 First aid
5.5 Spillage control
5.6 Decontamination of chemical and toxic
5.7 Disaster preparedness/management

6. OHS personal records 6.1 Medical/Health records

6.2 Incident reports
6.3 Accident reports
6.4 OHS-related training completed

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EVIDENCE GUIDE

1. Critical aspects of Assessment requires evidence that the candidate:

Competency 1.1 Explained clearly established workplace safety
and hazard control practices and procedures
1.2 Identified hazards/risks in the workplace and its
corresponding indicators in accordance with
company procedures
1.3 Recognized contingency measures during
workplace accidents, fire and other emergencies
1.4 Identified terms of maximum tolerable limits based
on threshold limit value- TLV.
1.5 Applied basic first-aid procedures
1.6 Followed Occupational Health and Safety (OHS)
procedures for controlling hazards/risks in workplace
1.7 Used Personal Protective Equipment (PPE) in
accordance with company OHS procedures
and practices
1.8 Completed and updated OHS personal records
in accordance with workplace requirements

2. Required Knowledge 2.1 OHS procedures and practices and

regulations 2.2 PPE types and uses
2.3 Personal hygiene practices
2.4 Hazards/risks identification and control
2.5 Threshold Limit Value -TLV
2.6 OHS indicators
2.7 Organization safety and health protocol
2.8 Safety consciousness
2.9 Health consciousness
2.10 First-aid procedures and practices

3. Required Skills 3.1 Practice of personal hygiene

3.2 Hazards/risks identification and control skills
3.3 Interpersonal skills
3.4 Communication skills
3.5 Safe manual handling of casualty

4. Resource Implications The following resources must be provided:

4.1 Workplace or assessment location
4.2 OHS personal records
4.3 PPE
4.4 Health records

5. Methods of Competency may be assessed through:

Assessment 5.1 Portfolio Assessment
5.2 Interview
5.3 Case Study/Situation

6. Context for 6.1 Competency may be assessed in the work place or in

Assessment a simulated work place setting

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 TESDA- SOP- QSO- 0 1 - F 0 8

COMMON COMPETENCIES

UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

UNIT CODE : TRS311201

UNIT DESCRIPTOR : This unit of competency deals with the knowledge, skills
and attitude required to access, increase and
update industry knowledge. It includes seek
information on the industry and update industry
knowledge

PERFORMANCE CRITERIA
ELEMENT Italicized items are elaborated in the Range of Variables

1. Seek information 1.1 Sources of information on the industry are

on the industry correctly identified and accessed
1.2 Information to assist effective work performance
is obtained in line with job requirements
1.3 Specific information on sector of work is accessed
and updated
1.4 Industry information is correctly applied to day- to- day
work activities
2. Update industry 2.1 Informal and/or formal research is used to
knowledge update general knowledge of the industry
2.2 Updated knowledge is shared with customers and
colleagues as appropriate and incorporated into day-to-
day working activities
3. Develop and 3.1 Local knowledge is developed to assist queries
update local on local/national tourism industry
knowledge
3.2 Local knowledge is updated using informal
and/or formal research
3.3 Contact with local communities is maintained
4. Promote 4.1 Promotional initiatives are described that may be
products and used to promote products and services
services to
customers 4.2 Selling skills are applied according to customer needs

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 TESDA- SOP- QSO- 0 1 - F 0 8

RANGE OF VARIABLES

VARIABLE RANGE

1. Information sources May include:

1.1 media
1.2 reference books
1.3 libraries
1.4 unions
1.5 industry associations
1.6 industry journals
1.7 internet
1.8 personal observation and experience

2. Information to May include:

assist effective work 2.1 Different sectors of the industry and the
performance services available in each sector
2.2 Relationship between tourism and
hospitality 2.3 Relationship between the industry
and other
industries
2.4 Industry working conditions
2.5 Legislation that affects the industry
2.5.1 liquor
2.5.2 health and safety
2.5.3 hygiene
2.5.4 gaming
2.5.5 workers compensation
2.5.6 consumer protection
2.5.7 duty of care
2.5.8 building regulations
2.6 Trade unions environmental issues and
requirements
2.7 Industrial relations issues and major
organizations
2.8 Career opportunities within the industry
2.9 Work ethic required to work in the industry
and industry expectations of staff
2.10 Quality assurance
3. Informal and May include:
formal research 3.1 Discussions with colleagues, management and customer
3.2 Reading internal enterprise material about products and
services
3.3 Familiarity with customer comments including complaints
3.4 Reading and researching product data and information

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 TESDA- SOP- QSO- 0 1 - F 0 8

VARIABLE RANGE

3.5 Conducting internal testing to determine quality

and differentials
3.6 General media research
3.7 Developing and analyzing responses to questionnaires
3.8 Reading surveys and ratings
4. Promotional initiatives May include:
4.1 Media campaigns
4.2 Internal promotions, including static displays,
demonstrations, tastings, videos,
competitions, packages, events

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 TESDA- SOP- QSO- 0 1 - F 0 8

EVIDENCE GUIDE

1. Critical aspects of Assessment requires evidence that the candidate/ trainee

Competency : 1.1 Knew key sources of information on the industry
1.2 Updated industry knowledge
1.3 Accessed and used industry information
1.4 Developed and updated local knowledge
1.5 Promoted products and services

2. Required Knowledge 2.1 Overview of quality assurance in the

industry 2.2 Role of individual staff members
2.3 Industry information sources

3. Required Skills 3.1 Time management

3.2 Ready skills needed to access industry information
3.3 Basic competency skills needed to access the internet

4. Resource Implications The following resources should be provided:

4.1 Sources of information on the industry
4.2 Industry knowledge

5. Methods of Competency in this unit may be assessed

Assessment through: 5.1 Interview/questions
5.2 Practical demonstration
5.3 Portfolio of industry information related to trainee’s work

6. Context of 6.1 Assessment may be done in the workplace or in

Assessment a simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through
TESDA's accredited assessment center

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 TESDA- SOP- QSO- 0 1 - F 0 8
UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENE PROCEDURES

UNIT CODE : TRS311202

UNIT DESCRIPTOR : This unit of competency deals with the knowledge,

skills and attitudes in observing workplace hygiene
procedures. It includes following hygiene procedures
and identifying and preventing hygiene risks.

PERFORMANCE CRITERIA
ELEMENT Italicized items are elaborated in the Range of Variables
1. Follow hygiene 1.1 Workplace hygiene procedures are implemented in
procedures line with enterprise and legal requirements
1.2 Handling and storage of items are undertaken in
line with enterprise and legal requirements

2. Identify and 2.1 Potential hygiene risks are identified in line

prevent hygiene with enterprise procedures
risks 2.2 Action to minimize and remove risks are taken
within scope of individual responsibility of
enterprise/legal
requirements
2.3 Hygiene risks beyond the control of individual staff
members are reported to the appropriate person
for follow up

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 TESDA- SOP- QSO- 0 1 - F 0 8

RANGE OF VARIABLES

VARIABLE RANGE
1. Hygiene procedures May include :
1.1 safe and hygienic handling of food and
beverage 1.2 regular handwashing
1.3 correct food storage
1.4 appropriate and clean clothing
1.5 avoidance of cross-contamination
1.6 safe handling disposal of linen and laundry
1.7 appropriate handling and disposal of
garbage 1.8 cleaning and sanitizing procedures
1.9 personal hygiene

2. Hygiene risk May include:

2.1 bacterial and other contamination arising from
poor handling of food
2.2 inappropriate storage of foods
2.3 storage at incorrect temperatures
2.4 foods left uncovered
2.5 poor personal hygiene practices
2.6 poor work practices
2.6.1 cleaning
2.6.2 housekeeping
2.6.3 food handling
2.6.4 vermin
2.6.5 airborne dust
2.7 cross-contamination through cleaning
inappropriate cleaning practices
2.8 inappropriate handling of potentially infectious linen
2.9 contaminated wastes such as blood and
body secretions
2.10 disposal of garbage and contaminated or
potentially contaminated wastes

3. Minimizing or May include:

removing risk 3.1 auditing staff skills and providing training
3.2 ensuring policies and procedures are followed
strictly 3.3 audits or incidents with follow up actions

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EVIDENCE GUIDE

1. Critical aspects of Assessment required evidence that the candidate

Competency : 1.1 Followed hygiene procedures
1.2 Identified and responded to hygiene risk
1.3 Practiced personal grooming and hygiene

2. Required Knowledge 2.1 Typical hygiene and control procedures in the

hospitality and tourism industries
2.2 Overview of legislation and regulation in relation to
food handling, personal and general hygiene
2.3 Knowledge on factors which contribute to
workplace hygiene problems
2.4 General hazards in handling of food, linen and
laundry and garbage, including major causes of
contamination and cross-infection
2.5 Sources of and reasons for food poisoning

3. Required Skills 3.1 Ability to follow correct procedures and

instructions 3.2 Ability to handle operating tools/
equipment
3.3 Application to hygiene principles
4. Resource Implications The following resources should be provided:
4.1 Hygiene procedures, actual or simulated workplace,
products used in hotel/restaurant /tourism
workplace
5. Methods of Competency in this unit must be assessed
Assessment through: 5.1 Written examination
5.2 Practical demonstration

6. Context of 6.1 Assessment may be done in the workplace or in

Assessment a simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through
TESDA's accredited assessment center

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UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS

UNIT CODE : TRS311203

UNIT DESCRIPTOR This unit covers the knowledge, skills and attitudes
:
and values needed to perform computer operations
which includes inputting, accessing, producing and
transferring data using the appropriate hardware and
software

ELEMENT PERFORMANCE CRITERIA

Italicized terms are elaborated in the Range of Variables
1. Plan and prepare for 1.1 Requirements of task are determined
task to be 1.2 Appropriate hardware and software is selected
undertaken according to task assigned and required
outcome
1.3 Task is planned to ensure OH & S guidelines
and procedures are followed
2. Input data into 2.1 Data are entered into the computer using
computer appropriate program/application in accordance with
company
procedures
2.2 Accuracy of information is checked and information
is saved in accordance with standard operating
procedures
2.3 Inputted data are stored in storage media according
to requirements
2.4 Work is performed within ergonomic guidelines
3. Access 3.1 Correct program/application is selected based on
information using job requirements
computer 3.2 Program/application containing the information
required is accessed according to company procedures
3.3 Desktop icons are correctly selected, opened
and closed for navigation purposes
3.4 Keyboard techniques are carried out in line with OH &
S requirements for safe use of keyboards

4. Produce/output 4.1 Entered data are processed using appropriate

data using software commands
computer 4.2 Data are printed out as required using
system computer hardware/peripheral devices in
accordance with standard operating procedures
4.3 Files and data are transferred between compatible
systems using computer software, hardware/
peripheral devices in accordance with standard
operating
procedures
5. Maintain 5.1 Systems for cleaning, minor maintenance
computer and replacement of consumables are
equipment and implemented
systems 5.2 Procedures for ensuring security of data, including
regular back-ups and virus checks are implemented
in accordance with standard operating procedures
5.3 Basic file maintenance procedures are implemented
in line with the standard operating procedures
5.4 Document systems are maintained

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RANGE OF VARIABLES

VARIABLE RANGE
1. Hardware and May include:
peripheral devices 1.1 Personal computers
1.2 Networked systems
1.3 Communication equipment
1.4 Printers
1.5 Scanners
1.6 Keyboard
1.7 Mouse

2. Software May include:

2.1 Word processing packages
2.2 Data base packages
2.3 Internet
2.4 Spreadsheets

3. OH & S guidelines May include:

3.1 OHS guidelines
3.2 Enterprise procedures

4. Storage media May include:

4.1 diskettes
4.2 CDs
4.3 zip disks
4.4 hard disk drives, local and remote

5. Ergonomic guidelines May include:

5.1 Types of equipment used
5.2 Appropriate furniture
5.3 Seating posture
5.4 Lifting posture
5.5 Visual display unit screen brightness

6. Desktop icons May include:

6.1 directories/folders
6.2 files
6.3 network devices
6.4 recycle bin

7. Maintenance May include:

7.1 Creating more spaces in the hard disk
7.2 Reviewing programs
7.3 Deleting unwanted files
7.4 Backing up files
7.5 Checking hard drive for errors
7.6 Using up to date anti-virus programs
7.7 Cleaning dust from internal and external surfaces

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EVIDENCE GUIDE

1. Critical aspect of Assessment requires evidence that the candidate:

Competency 1.1 Selected and used hardware components correctly
and according to the task requirement
1.2 Identified and explain the functions of both
hardware and software used, their general features
and
capabilities
1.3 Produced accurate and complete data in
accordance with the requirements
1.4 Used appropriate devices and procedures to
transfer files/data accurately
1.5 Maintained computer system
2. Required Knowledge 2.1 Basic ergonomics of keyboard and computer use
2.2 Main types of computers and basic features of
different operating systems
2.3 Main parts of a computer
2.4 Storage devices and basic categories of
memory 2.5 Relevant types of software
2.6 General security
2.7 Viruses
2.8 OH & S principles and responsibilities
2.9 Calculating computer capacity

3. Required Skills 3.1 Reading skills required to interpret work

instruction 3.2 Communication skills

4. Resource Implications The following resources should be provided:

4.1 Computer hardware with peripherals
4 . 2 Appropriate software
5. Methods of The assessor may select two of the following
Assessment assessment methods to objectively assess the
candidate:
5.1 Observation
5.2 Questioning
5.3 Practical demonstration
6. Context for 6.1 Assessment may be conducted in the workplace or in
Assessment a simulated environment

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UNIT OF COMPETENCY : PERFORM WORKPLACE AND SAFETY PRACTICES

UNIT CODE : TRS311204

UNIT DESCRIPTOR : This unit of competency deals with the knowledge,

skills and attitudes in following health, safety and
security practices. It includes dealing with emergency
situations and maintaining safe personal presentation
standards.

PERFORMANCE CRITERIA
ELEMENT Italicized items are elaborated in the Range of Variables
1. Follow workplace 1.1 Correct health, safety and security procedures
procedures for are followed in line with legislation, regulations and
health, safety and enterprise procedures
security 1.2 Breaches of health, safety and security procedures
practices are identified and reported in line with enterprise
procedure
1.3 Suspicious behavior or unusual occurrence are
reported in line with enterprise procedure
2. Perform child 2.1 Issue of sexual exploitation of children is identified
protection duties 2.2 National, regional and international actions are
relevant to the described to prevent the sexual exploitation of children
tourism industry
2.3 Actions that can be taken in the workplace are described
to protect children from sexual exploitation
3. Observe and 3.1 Areas and people who require observation
monitor people and monitoring is prepared
3.2 Observation and monitoring activities are
implemented 3.3 Apprehension of offenders are
determined
3.4 Offenders are arrested according to
enterprise procedures
3.5 Administrative responsibilities are fulfilled
4. Deal with 4.1 Emergency and potential emergency situations
emergency are recognized and appropriate action are taken
situations within individual’s scope of responsibility
4.2 Emergency procedures are followed in line
with enterprise procedures
4.3 Assistance is sought from colleagues to resolve
or respond to emergency situations
4.4 Details of emergency situations are reported in line
with enterprise procedures

5. Maintain safe 5.1 Safe personal standards are identified and followed
personal presentation in line with enterprise requirements
standards

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PERFORMANCE CRITERIA
ELEMENT Italicized items are elaborated in the Range of Variables
6. Maintain a safe 6.1 Workplace health, safety and security responsibilities
and secure are identified
workplace 6.2 Framework to maintain workplace health, safety
and security are and maintained
6.3 Procedures for identifying or assessing health,
safety and security hazards and risks are
implemented
6.4 Injuries, illnesses and incidents are investigated
6.5 Organization's health, safety and security effectiveness
are evaluated

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RANGE OF VARIABLES

VARIABLE RANGE
1. Health, safety and May include:
security 1.1 Use of personal protective clothing and equipment
procedures 1.2 Safe posture including sitting, standing, bending
1.3 Manual handling including lifting, transferring
1.4 Safe work techniques including knives and
equipment, handling hot surfaces, computers and
electronic
equipment
1.5 Safe handling of chemicals, poisons and
dangerous materials
1.6 Ergonomically sound furniture and work stations
1.7 Emergency fire and accident
1.8 Hazard identification and control
1.9 Security of documents, cash, equipment, people
1.10 Key control systems
2. Breaches of procedure May include:
2.1 Loss of keys
2.2 Strange or suspicious persons
2.3 Broken or malfunctioning equipment
2.4 Loss of property, goods or materials
2.5 Damaged property or fittings
2.6 Lack of suitable signage when required
2.7 Lack of training on health and safety issues
2.8 Unsafe work practices

3. Emergency May include:

3.1 Personal injuries
3.2 Fire
3.3 Electrocution
3.4 Natural calamity i.e. earthquake/flood
3.5 Criminal acts i.e. robbery

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EVIDENCE GUIDE

1. Critical aspects of Assessment requires evidence that the candidate :

Competency 1.1 Complied with industry practices and procedures
1.2 Used interactive communication with others
1.3 Complied with workplace safety, security and
hygiene practices
1.4 Identified faults & problems and the
necessary corrective action
1.5 Demonstrated ability to perform child protection
duties relevant to the tourism industry
1.6 Demonstrated ability to prepare for observation and
monitoring activities relevant to designated
situations
1.7 Promoted public relation among others
1.8 Complied with quality standards
1.9 Responded to emergency situations in line
with enterprise guidelines
1.10 Complied with proper dress code
2. Required 2.1 Communication
Knowledge and 2.1.1 Interactive communication with others
Attitude 2.1.2 Interpersonal skills
2.1.3 Good working attitude
2.1.4 Ability to work quietly; with cooperation;
patience, carefulness, cleanliness and aesthetic
values
2.1.5 Ability to focus on task at hand
2.2 Systems, Processes and Operations
2.2.1 Workplace health, safety and security
procedures 2.2.2 Emergency procedures
2.2.3 Personal presentation
2.3 Safety Practices
2.3.1 Proper disposal of garbage
2.3.2 Practice safety measures
2.3.3 5S Implementation
2.4 Child protection duties relevant to tourism industry
2.4.1 Rules, regulations, policies and laws
3. Required Skills 3.1 Ability to make decision
3.2 Time management
3.3 Ability to offer alternative steps
3.4 Care in handling and operating equipment
3.5 Ability to use observation and monitoring techniques

4. Resource Implications The following resources should be provided:

4.1 Procedures Manual on safety, security, health
and emergency
4.2 Availability of tools, equipment, supplies and materials

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5. Methods of Competency in this unit may be assessed

Assessment through: 5.1 Written examination
5.2 Practical demonstration
5.3 Interview

6. Context of 6.1 Assessment may be done in the workplace or in

Assessment a simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through
TESDA's accredited assessment center

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UNIT OF COMPETENCY PROVIDE EFFECTIVE CUSTOMER SERVICE
:

UNIT CODE TRS311205

:
UNIT DESCRIPTOR This unit of competency deals with the knowledge,
:
skills and attitudes in providing effective customer
service. It includes greeting customer, identifying
customer needs, delivering service to customer,
handling queries through use of common business
tools and technology and handling complaints/conflict
situation, evaluation and recommendation.

PERFORMANCE CRITERIA
ELEMENT Italicized items are elaborated in the Range of Variables
1. Greet customer 1.1 Customers are greeted according to
enterprise procedure
1.2 Verbal and non-verbal communications are
appropriate to the given situation
1.3 Non verbal communication are observed
when responding to customers
1.4 Sensitivity to cultural and social differences
is demonstrated

2. Identify needs of 2.1 Appropriate interpersonal skills are used to

customers ensure that customer needs are accurately
identified
2.2 Customer needs are assessed for urgency so
that priority for service delivery can be identified
2.3 Customers are provided with information
2.4 Personal limitation in addressing customer and
colleague needs is identified and where
appropriate, assistance is sought from supervisor
3. Deliver service to 3.1 Customer needs are promptly attended to in line with
customer enterprise procedure
3.2 Appropriate rapport is maintained with customer
to enable high quality service delivery
3.3 Opportunity to enhance the quality of service
and products are taken wherever possible

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PERFORMANCE CRITERIA
ELEMENT Italicized items are elaborated in the Range of Variables
4. Handle queries 4.1 Common business tools and technology are
through use of used efficiently to determine customer requirements
common 4.2 Queries/ information are recorded in line with
business tools and enterprise procedure
technology 4.3 Queries are acted upon promptly and correctly in
line with enterprise procedure

5. Handle 5.1 Guests are greeted with a smile and eye-to-eye contact
complaints/ conflict 5.2 Responsibility for resolving the complaint is taken
situations, within limit of responsibility and according to
evaluation and enterprise policy
recommendations 5.3 Nature and details of complaint are established
and agreed with the customer
5.4 Threats to personal safety are identified and
managed to personal safety of customers or
colleagues and
appropriate assistance is organized
5.4 Appropriate action is taken to resolve the complaint
to the customers satisfaction wherever possible
5.5 Conflict situations are resolved within scope of
individual responsibility by applying effective
communication skills and according to enterprise policy

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RANGE OF VARIABLES

VARIABLE RANGE
1. Customers May include:
1.1 internal
1.2 external
2. Non-verbal May include:
communication 2.1 body language
2.2 dress and accessories
2.3 gestures and mannerisms
2.4 voice tonality and volume
2.5 use of space
2.6 culturally specific communication customs and
practices
3. Cultural and social May include:
differences 3.1 modes of greeting, farewell and
conversation 3.2 body language/ use of body
gestures
3 . 3 formality of language
4. Interpersonal skills May include:
4.1 interactive communication
4.2 public relation
4.3 good working attitude
4.4 sincerity
4.5 pleasant disposition
4.6 effective communication skills
5. Customer needs May include:
5.1 those with a disability
5.2 those with special cultural or language needs
5.3 unaccompanied children
5.4 parents with young children
5.5 pregnant women
5.6 single women
6. Enterprise procedure May include:
6.1 modes of greeting and farewell
6.2 addressing the person by name
6.3 time-lapse before a response
6.4 style manual requirements
6.5 standard letters and format
7. Business tools May include:
and technology 7.1 telephone
7.2 fax machine
7.3 computer equipment
7.4 internet, email

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VARIABLE RANGE
8. Complaint May include:
8.1 level of service
8.2 product standards
8.3 processes
8.4 information given
8.5 charges and fees
9. Threats to May include:
personal safety 9.1 violent customers
9.2 drug and alcohol affected customers
9.3 customers fighting amongst themselves

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EVIDENCE GUIDE

1. Critical aspects of Assessment requires evidence that the candidate :

Competency 1.1 Complied with industry practices and procedures
1.2 Used interactive communication with others
1.3 Complied with occupational, health and safety practices
1.4 Promoted public relation among others
1.5 Complied with service manual standards
1.6 Demonstrated familiarity with company
facilities, products and services
1.7 Demonstrated ability to work effectively with others
1.8 Applied company rules and standards
1.9 Applied telephone ethics
1.10 Applied correct procedure in using telephone,
fax machine, internet
1.11 Handled customer complaints within limit of
individual responsibility

2. Required Knowledge 2.1 Communication

2.1.1 Interactive communication with others
2.1.2 Interpersonal skills/ social graces with
sincerity
2.2 Safety Practices
2.2.1 Safe work practices
2.2.2 Personal hygiene
2.3 Attitude
2.3.1 Attentive, patient and cordial
2.3.2 Eye-to-eye contact
2.3.3 Maintain teamwork and cooperation
2.4 Theory
2.4.1 Selling/up selling techniques
2.4.2 Interview techniques
2.4.3 Conflict resolution
2.4.4 Communication process
2.4.5 Communication barriers
3. Required Skills 3.1 Effective communication skills
3.2 Non-verbal communication - body language
3.3 Good time management
3.4 Ability to work calmly and unobtrusively effectively
3.5 Ability to handle telephone inquiries and
conversations 3.6 Correct procedure in handling
telephone inquiries
3.7 Proper way of handling complaints
3.8 Ability to apply basic principles of conflict resolution and
respond to complaints
4. Resource Implications The following resources should be provided
4.1 Availability of telephone, fax machine,
internet, etc.
4.2 Availability of data on projects and services; tariff
and rates, promotional activities in place etc.
4.3 Availability of office supplies
5. Methods of Competency in this unit must be assessed
Assessment through 5.1 Written examination
5.2 Practical demonstration
6. Context of 6.1 Assessment may be done in the workplace or in a
Assessment simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through TESDA's
accredited assessment center

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CORE COMPETENCIES

UNIT OF COMPETENCY : PREPARE THE DINING ROOM/RESTAURANT AREA

FOR SERVICE

UNIT CODE : TRS512387

UNIT DESCRIPTOR : 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
food service facility.

PERFORMANCE CRITERIA
ELEMENT Italicized items are elaborated in the Range of Variables
1. Take table 1.1 Inquiries are answered promptly, clearly
reservations and accurately.
1.2 Pertinent questions are asked to complete the details
of the reservations.
1.3 Reservations data are recorded on forms
accurately based on establishment’s standards.
1.4 Details of the reservations are repeated back
and confirmed with the party making the
reservation.
1.5 Additional information about the food service
establishment is provided when necessary.
2. Prepare service 2.1 Service or waiter’s stations are stocked with
stations and supplies necessary for service.
equipment 2.2 All tableware and dining room equipment
are cleaned, wiped and put in their proper
places.
2.3 Special tent cards and similar special displays are
put up for promotion.
2.4 Cleanliness and condition of all tables, tableware and
dining room equipment are checked.
2.5 Water pitchers and ice buckets are filled.
2.6 Electrical appliance or equipment like coffee pots, tea
pots, plate warmers etc. in the dining area are turned
on and kept ready.
2.7 Condiments and sauce bottles are refilled and the
necks and tops of the bottles are wiped clean and dry.

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PERFORMANCE CRITERIA
ELEMENT Italicized items are elaborated in the Range of Variables
3. Set up the tables 3.1 Tables are set according to the standards of the
in the dining area food service establishment.
3.2 In cases where the menu is pre-arranged or fixed,
covers are set correctly according to the
predetermined menu.
3.3 Tableware and glassware are wiped and
polished before they are set up on the table.
3.4 Cloth napkins are folded properly and laid on the table
appropriately according to napkin folding style.
3.5 Buffet or display tables are skirted properly taking into
account symmetry, balance and harmony in size and
design.
4. Set the 4.1 Lights are adjusted according to time of the day.
mood/ambiance of 4.2 Tables, chairs and other dining room furniture
the dining area are
arranged to ensure comfort and convenience of
the guests.
4.3 Appropriate music is played when applicable
4.4 Floors/carpets are cleaned and made sure are
dry. 4.5 Air-condition or cooling units are adjusted for
the
comfort of the guests
4.6 Decorations are set-up according to theme or concept
of the dining room.

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RANGE OF VARIABLES

VARIABLE RANGE
1. Inquiries May be received through the following:
1.1 Telephone
1.2 Fax
1.3 Email
1.4 Internet
1.5 In person

2. Details of the May include:

reservation 2.1 Date of reservation
2.2 Time of arrival
2.3 Number of persons
2.4 Name of person who will use the reservation
2.5 Name of person making the reservation
2.6 Contact details of the person checking in and of the
person making the reservation
2.7 Special requirements

3. Reservation records May include:

or forms 3.1 Reservation Sheets
3.2 Logbook
3.3 Computer
3.4 Reservation Cards

4. Supplies May include:

4.1 Napkins
4.2 Menu folders
4.3 Order slips
4.4 Wine list
4.5 Condiments
4.6 Toothpicks
4.7 Table cloth/Placemats
4.8 Salt and Pepper shakers

5. Tableware May include:

5.1 Dinnerware/chinaware
5.1.1 Cover/service plate
5.1.2 Dinner plate
5.1.3 Entrée plate
5.1.4 Fish plate
5.1.5 Bread plate
5.1.6 Soup bowl/plate
5.1.7 Cups and saucers

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VARIABLE RANGE
5.2 Glassware
5.2.1 Stem wares
5.2.2 Footed wares
5.2.3 Tumblers
5.2.4 Mugs
5.3 Silverware/Flatware
5.3.1 Dinner fork
5.3.2 Dinner spoon
5.3.3 Soup spoon
5.3.4 Butter knife/spreader
5.3.5 Steak knife
5.3.6 Fish Fork
5.3.7 Dessert fork
5.3.8 Teaspoon
5.4 Holloware
5.4.1 Soup tureen
5.4.2 Platters
5.4.3 Coffeepots
5.4.4 Teapots

6. Dining room/ May include:

Restaurant equipment 6.1 Service tray stands
6.2 Gueridon
6.3 Cake display
6.4 Refrigerators/Chillers
6.5 Coffee makers/machines
6.6 Point Of Sales (POS)
6.7 Wine service equipment

7. Napkin folding styles May include:

7.1 Pyramid
7.2 Bird of Paradise
7.3 Bishop’s Hat
7.4 Rose bud
7.5 Sail
7.6 Candle
7.7 Crown
7.8 Goblet Fan

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VARIABLE RANGE
8. Table skirting designs May include but not limited to:
8.1 Diamond style
8.2 Pleated box
8.3 Shirred Pleat
8.4 Single Pleats
8.5 Tulips
8.6 Scallops
8.7 Butterfly

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EVIDENCE GUIDE

1. Critical aspects of Assessment requires evidence that the candidate

competency 1.1 Took table reservations accurately
1.2 Identified and explained the use of the different food
and beverage wares and equipment e.g.
Dinnerware, glassware, silverware etc.
1.3 Completed and prepared service or waiter’s
station 1.4 Set up tables according to predetermined
menu
1.5 Performed different table napkin folding styles
2. Required Knowledge 2.1 Foodservice operations
2.2 Reservations process
2.3 Basic types of tableware
a..Dinnerware
b. Beverageware/glassware
c. Silverware/cutlery
2.4 General rules in laying covers/table set-up
2.5 Different napkin folding styles
2.6 Station mise-en-place
2.7 Telephone ethics
2.8 Table skirting styles
2.9 Banquet set-up styles
3. Required Skills 3.1 Taking reservations
3.2 Table set-up
3.3 Napkin folding
3.4 Skirting buffet/display tables
3.5 Banquet set-ups
4. Resource The following resources MUST be provided:
Implications 4.1 Different tableware and dining room equipment.
4.2 Table skirting and set-up paraphernalia
4.3 Cloth napkins (correct size and material)
5. Methods of Competency may be assessed through :
Assessment 5.1 Written and/or oral questions to test
candidate’s knowledge on the different tableware
and equipment and Station mise-en-place
5.2 Simulation/role play to test the candidate’s
knowledge and skills in taking reservations telephone
skills
5.3 Practical/Demonstration for table setting, skirting
and napkin folding
5.4 Demonstration to show the types of service
6. Context of Assessment must be conducted in
Assessment 6.1 Workplace or simulated environment or
6.2 TESDA accredited assessment center/venue

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UNIT OF COMPETENCY: WELCOME GUESTS AND TAKE FOOD AND BEVERAGE

ORDERS

UNIT CODE : TRS512388

UNIT DESCRIPTOR : This unit 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. This unit involves
the initial steps in the sequence of service that includes the
welcoming of guests, seating the guests, taking food
and beverage orders and liaising between the kitchen
and the service area.

PERFORMANCE CRITERIA
ELEMENT
Italicized items are elaborated in the Range of
Variables
1. Welcome and 1.1 Guests are acknowledged as soon as they
greet guests 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 guests 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 3.1 Guests are presented with the menu according
beverage orders to established standard practice.
3.2 Orders are taken completely in accordance
with the establishment’s 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.

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PERFORMANCE CRITERIA
ELEMENT
Italicized items are elaborated in the Range of
Variables
4. Liaise between 4.1 Orders are placed and sent to the kitchen promptly.
kitchen and service 4.2 Quality of food is checked in accordance
areas 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

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RANGE OF VARIABLES

VARIABLE RANGE
1. Types of menu May include:
1.1 A la carte
1.2 Table d’hote
1.3 Carte du jour
2. Ordering systems May include:
2.1 Docket system
2.2 Checklist
2.3 Blank order slips
2.4 Touchscreen POS system
3. Work technology May include:
3.1 POS
3.2 Electronic tablet order

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EVIDENCE GUIDE

1. Critical aspects Assessment requires evidences that the candidate:

of competency 1.1 Welcomed and greeted the guests
1.2 Took food and beverage orders
1.3 Liaised between kitchen and service areas
2. Required 2.1 Welcoming and greeting guests procedures
Knowledge 2.2 Seating guests procedures
2.3 Sequence of Food Service
2.4 Basic Menu types
2.5 Order taking procedures
2.6 Principles of promotion and selling
2.7 Suggestive selling techniques
2.8 Product and service knowledge
3. Required Skills 3.1 Basic communication skills
3.2 Taking food and beverage order
3.3 Skill in Technology knowledge (e.g. POS, electronic order
tablet, etc.
4. Resource The following resources must be provided:
Implications 4.1 Different order taking systems
4.2 Different menu forms
5. Methods of Competency may be assessed through :
Assessment 5.1 Practical demonstration or
5.2 Simulation/role plays to test the candidate’s knowledge and
skills in:
a. Welcoming and greeting guests
b. Seating the guests
c. Taking food and beverage orders.
6. Context for Assessment must be conducted in
Assessment 6.1 Workplace or simulated work environment or
6.2 TESDA accredited assessment center/venue

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UNIT OF COMPETENCY: PROMOTE FOOD AND BEVERAGE PRODUCTS

UNIT CODE : TRS512389

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

PERFORMANCE CRITERIA
ELEMENT Italicized items are elaborated in the Range of Variables
1. Know the product 1.1 Names and pronunciations of dishes in the
menu are mastered.
1.2 Ingredients of dishes are memorized.
1.3 Sauces and accompaniments are known by heart.
1.4 Descriptions of every item in the menu are
studied.
1.5 Common food allergens are mastered to prevent
serious health consequences.
2. Undertake 2.1 Information about the food items are provided
Suggestive selling in clear explanations and descriptions.
2.2 Items on specials or promos are offered to
assist guests with food and beverage selections.
2.3 Name of specific menu items are suggested to
guests rather than just mentioning the general
categories in the menu to help them make
the choice and know what they want.
2.4 Standard food and beverage pairings
are recommended.
2.5 Several choices are given to provide more
options to guests
2.6 Descriptive words are used while explaining
the dishes to make it more tempting and
appetizing.
2.7 Suggestive selling is carried out discreetly so as
not to be too pushy or too aggressive.
3. Carry out Upselling 3.1 Slow moving but highly profitable items
strategies are suggested to increase guest check.
3.2 Second servings of items ordered are offered.
3.3 Food portion or size is mentioned for
possible adjustments with the orders.
3.4 New items are recommended to regular guests to
encourage them to try other items in the menu.

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RANGE OF VARIABLES

VARIABLE RANGE
1. Information about the food May include:
1.1 Cooking method
1.2 Serving portions
1.3 Tastes and flavors
1.4 Ingredients including food allergens
1.5 Cooking time
1.6 Side dishes
2. Items on specials or promos May include:
2.1 House specials
2.2 Soup of the day
2.3 Combo meals
2.4 Best sellers
2.5 Chef’s pick
2.6 Seasonal items
3. General categories in the menu May include:
3.1 Meat
3.2 Vegetable
3.3 Dessert
3.4 Beverages
3.5 Entrée
3.6 Seafood
4. Standard food and May include:
beverage pairings 4.1 Burgers and fries
4.2 Steaks and salad
4.3 Steak and mashed potato
4.4 Dessert and coffee
4.5 Seafood with white wine
5. Descriptive words May include:
5.1 Freshly prepared
5.2 Delicately seasoned
5.3 Soft and juicy
5.4 Mouth watering
5.5 Flavorful
5.6 Spicy

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EVIDENCE GUIDE

1. Critical aspects Assessment requires evidences that the candidate:

of competency 1.1 Demonstrated ability to apply relevant food and
beverage product knowledge
1.2 Provided advice on food and beverage compatibility
1.3 Demonstrated ability to apply up selling products knowledge
2. Required 2.1 Menu familiarization
Knowledge 2.2 Types of Menus
2.3 Food pairing
2.4 Beverage pairing
2.5 Suggestive selling techniques and principles
2.6 Upselling techniques
2.7 Food allergens
3. Required Skills 3.1 Basic communication skills
3.2 Ability to apply selling techniques
3.3 Ability to make suggestions and recommendations in line with
customer wants and needs
4. Resource The following resources MUST be provided:
Implications 4.1 Menu
4.2 Order taking systems

5. Methods of Competency may be assessed through:

Assessment 5.3 Practical demonstration or
5.4 Simulation/role plays to test the candidate’s knowledge and
skills in suggestive selling and up selling
6. Context for Assessment must be conducted in
Assessment 6.1 Workplace or simulated work environment or
6.2 TESDA accredited assessment center/venue

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UNIT OF COMPETENCY : PROVIDE FOOD AND BEVERAGE SERVICES TO

GUESTS

UNIT CODE : TRS512390

UNIT DESCRIPTOR : 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.

PERFORMANCE CRITERIA
ELEMENT Italicized items are elaborated in the Range of Variables
1. Serve food orders 1.1 Food orders are picked up promptly from service areas.
1.2 Food orders are checked for presentation
and appropriate garnish and
accompaniments.
1.3 Food orders are served to the guests who
ordered them.
1.4 Food orders are served and cleared with minimal
disturbance to the other guests and in accordance
to hygienic requirements.
1.5 Food orders are served in accordance with
the enterprise serving style standards.
1.6 Name of the dish or order is mentioned upon serving
the guest.
1.7 Sequence of service and meal delivery is monitored
in accordance with enterprise procedures.
2. Assist the diners 2.1 Additional requests or needs of the guests
are anticipated.
2.2 Additional food and beverage are offered and served
at the appropriate times.
2.3 Necessary condiments and appropriate tableware
are provided based on the food order.
2.4 Delays or deficiencies in service are recognized
and followed up promptly based on enterprise
policy.
2.5 The “3-minute check” is conducted to check guest
‘s satisfaction.
2.6 Children and guests with special needs are
treated with extra attention and care.

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PERFORMANCE CRITERIA
ELEMENT Italicized items are elaborated in the Range of Variables
3. Perform banquet or 3.1 Serviceware are prepared and checked for
catering food completeness ahead of time.
service 3.2 Tables and chairs are set up in accordance with
the event requirements.
3.3 Food is served according to general
service principles.
3.4 Food is handled based on food safety
procedures. 3.5 Coordinated service of meal courses
is ensured.
3.6 Assigned areas are kept clean in accordance
with enterprise procedures.
3.7 Tables are cleared and soiled dishes prepared to be
brought for dishwashing after the event or function,
3.8 Number of guests being served is noted and monitored.
4. Serve Beverage 4.1 Beverage orders are picked up promptly from the bar.
Orders 4.2 Beverage orders are checked for presentation
and appropriate garnishes.
4.3 Beverages are served at appropriate times during meal.
4.4 Beverages are served efficiently according
to established standards of service.
4.5 Beverages are served at the right temperature.
4.6 For full bottle wine orders, wine is opened efficiently
with minimal disturbance to the other guests.
4.7 Wine service is carried out in accordance
with establishment procedures.
4.8 Coffee and/or tea service is carried out in accordance
with establishment procedure.
5. Process payments 5.1 Bills are prepare and processed accurately
and receipts in coordination with cashier.
5.2 Amount due is verified with customer.
5.3 Cash and non-cash payments are accepted
and receipts are issued.
5.4 Change are given as required.
5.5 Required documentation is completed in accordance
with enterprise policy.
6. Conclude food service 6.1 Soiled dishes are removed when guests are
and close down finished with the meal.
dining area 6.2 Food scraps are handled in accordance with
hygiene regulations and enterprise procedures.
6.3 Equipment are cleaned and stored in accordance with
hygiene regulations and enterprise procedures.
6.4 Tables are cleared, reset and made ready for the next
sitting when guests are finished with the meal.
6.5 Guests are thanked and given a warm
farewell.
6.6 Electrical equipment are turned off where appropriate.

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PERFORMANCE CRITERIA
ELEMENT Italicized items are elaborated in the Range of Variables
7. Manage 7.1 Levels of intoxication of customers are determined
intoxicated persons 7.2 Difficult situations are referred to an appropriate
person 7.3 Appropriate procedures are applied to the
situation and
in accordance with enterprise policy
7.4 Legislative requirements are applied

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RANGE OF VAIABLES

VARIABLE SCOPE
1. Serving styles May include:
1.1 American Service (Plate Service)
1.2 Russian Service (Platter Service)
1.3 Buffet Service
2. Sequence of service May include:
2.1 Welcoming/Greeting of guest
2.2 Seating the guest
2.3 Taking beverage orders
2.4 Presenting the menu
2.5 Taking food orders
2.6 Wine service
2.7 Serving food orders
2.8 Crumbling/brushing table
2.9 Coffee/tea service
2.10 Preparing and presenting the bill
3. 3-Minute Check May include:
3.1 Ensure guest satisfaction about their meals
3.2 Replenish condiments
3.3 Providing additional items
3.4 Clear unused items
4. Guests with May include:
special needs 4.1 Children
4.2 Elderly people
4.3 Persons with Disability
4.4 VIP guests
5. General service May include:
principles 5.1 Never reach in front of the guest when
serving another.
5.2 Do not place dirty, chipped, cracked tableware
before the guest.
5.3 Handle flatware/cutleries and glassware
properly 5.4 Glasses should never be filled too full.
5.5 Glasses are handled by the base or the
stem. 5.6 Crumb table when necessary.
6. Beverages May include:
6.1 Alcoholic beverages
6.2 Non-Alcoholic beverages( e.g. juices, sodas,
coffee, tea)
7. Wine service May include:
7.1 Presenting the wine.
7.2 Opening wine
7.3 Pouring wine
8. Cash payments May include:
8.1 Payment in notes and coins
8.2 Payment in a foreign currency
8.3 Calculating currency exchange rates

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VARIABLE SCOPE
9. Non-cash payments May include:
9.1 Debit and credit cards
9.2 Checks (Personal, business, travelers)
9.3 In-house vouchers
9.4 Charges to company accounts

10.Receipts issued May include:

10.1 Issuing receipts via cash register/terminal
10.2 Issuing hand written receipt
10.3 Complying with legal requirements of host country
to provide receipt
11. Required May include:
documentation 11.1 Internal documentation
11.2 External agent documentation

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EVIDENCE GUIDE

1. Critical aspects of Assessment requires evidences that the

competency candidate: 1.1 Performed the various styles of
food service 1.2 Demonstrated service
principles
1.3 Explained the sequence of service
1.4 Performed the “3-minute” check
1.5 Described how to handle guests with special
needs 1.6 Opened wine bottles in front of a guest
1.7 Described banquet service
1.8 Explained closing duties
1.9 Processed payments and receipts during the trade
1.10 Managed intoxicated persons
2. Required Knowledge 2.1 Different Food service styles
2.2 General service principles
2.3 Sequence of service
2.4 Handling guests with special needs
2.5 Wine knowledge and service
2.6 Banquet service
2.7 Food safety principles

3. Required Skills 3.1 Food service styles

3.2 Carrying plates and trays
3 . 3 Presenting and opening wines
3.4 Beverage service
4. Resource The following resources MUST be provided:
Implications 4.1 Different kinds of tableware: dinnerware,
glassware, flatware, hollowware
4.2 Wines (unopened bottles)
4.3 Bar tools (e.g. Cork screw or wine opener)
4 . 4 Dining room/ restaurant equipment e. g Coffee pots.
dumbwaiter (stand)
5. Methods of Competency may be assessed through :
Assessment 5.1 Written and/or oral questions to test
candidate’s knowledge on:
5.1.1 The sequence of service
5.1.2 Different food service styles
5.1.3 Banquet service
5.1.4 Beverage service
5.1.5 Assisting the dining guests
5.2 Demonstration with questioning on
5.2.1 Sequence of service
5.2.2 Food service styles
5.2.3 How to present, open and serve wine in front
of the guest
6. Context for Assessment must be conducted in
Assessment 6.1 Workplace or simulated work environment or
6.2 TESDA accredited assessment center/venue

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UNIT OF COMPETENCY : PROVIDE ROOM SERVICE

UNIT CODE : TRS512391

UNIT DESCRIPTOR : This unit deals with the knowledge and skills required
in the provision of food and beverage service
particularly in the guest room of a commercial
accommodation establishment.

PERFORMANCE CRITERIA
ELEMENT
Italicized terms are elaborated in the Range of Variables
1. Take and process 1.1 Telephone call is answered promptly and courteously
room service orders in accordance with customer service standards.
1.2 Guests’ name is checked and used throughout
the interaction
1.3 Details of orders are clarified, repeated and
checked with guests for accuracy
1.4 Suggestive selling techniques are used.
1.5 Guests are advised of approximate time of delivery
1.6 Relevant information are recorded and checked
in
accordance with establishment policy and
procedures 1.7 Room service orders received from
doorknob dockets
are interpreted accurately.
1.8 Orders are promptly transferred and relayed to
appropriate location for preparation.
2. Set up trays and 2.1 Room service equipment and supplies
trolleys are prepared in accordance with
establishment
procedures.
2.2 Proper room service equipment and supplies are
selected and checked for cleanliness and condition.
2.3 Trays and trolleys are set up keeping in mind
balance, safety and attractiveness.
2.4 Room service trays or trolleys are set up
according to the food and beverage ordered
2.5 Orders are checked before leaving the kitchen
for delivery.
2.6 Food items are covered during transportation to the
room.
3. Present and serve 3.1 The guest’s name is verified on the bill before
food and announcing the staff’s presence outside the door.
beverage orders 3.2 Guests are greeted politely in accordance with the
to guests with establishment’s service procedures.
3.3 Guests are asked where they want the tray or
trolley positioned.
3.4 Food orders are delivered on the time desired by the
guest.
4. Present room 4.1 Guests’ accounts are checked for accuracy and
service account presented in accordance with establishment procedures

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4.2 Cash payments are acknowledged and then
presented to the cashier for processing in accordance
with
establishment guidelines
4.3 For charge accounts, guests are asked to sign the bills.

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PERFORMANCE CRITERIA
ELEMENT
Italicized terms are elaborated in the Range of Variables
5. Clear away room 5.1 Procedure to take away the tray or trolley when the
service equipment guests have finished their meal is explained.
5.2 Floors are checked and cleared in accordance
with establishment policy and guidelines.
5.3 Dirty trays are cleared in accordance with
the establishment’s procedure.
5.4 Trays and trolleys are cleaned and returned to the room
service area.

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RANGE OF VARIABLES

VARIABLE RANGE

1. Relevant information May include :

1.1 Name of the guest
1.2 Room number
1.3 Number of persons
1.4 Detailed food orders
1.5 Time the order was taken
1.6 Time for delivery

2. Room service May include:

equipment and 2.1 Trays and trolleys
supplies 2.2 Toasters
2.3 Tableware and appointments
2.4 Warming equipment
2.5 Linen
2.6 Printed materials

3. Set-ups for room May include:

service trays and 3.1 Butters
or trolleys 3.2 Condiments
3.3 Cutlery
3.4 Glassware
3.5 Beverages
3.6 Linen

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EVIDENCE GUIDE

1. Critical aspects of Assessment requires evidences that the candidate:

Competency 1.1 Took room service orders properly
1.2 Recorded and processed room service
orders accurately
1.3 Set up a variety of room service meals according
to ordered food and beverage
1.4 Presented and served room service orders

2. Required Skills 2.1 Take room service orders

2.2 Setting up trays or trolleys
2.3 Suggestive selling

3. Required Knowledge 3.1 Room service procedures

3.2 Suggestive selling
4. Resource Implications The following resources MUST be provided:
4.1 Food and beverage room service supplies
and equipment
4.2 Room service menu
4.3 Room service tableware and appointments

5. Methods of Competency may be assessed through :

Assessment 5.1 Demonstration with questioning of the candidate
taking a room service orders and preparing a room
service
tray.
5.2 Role play on the whole room service procedure
6. Context for Assessment must be conducted in:
Assessment 6.1 Workplace or simulated work environment
or 6.2 TESDA accredited assessment
center/venue

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UNIT OF COMPETENCY : RECEIVE AND HANDLE GUEST CONCERNS

UNIT CODE : TRS512392

UNIT DESCRIPTOR : This unit deals with the knowledge and skills required
in receiving and handling guest complaints.

ELEMENT PERFORMANCE CRITERIA

Italicized terms are elaborated in the Range of Variables
1. Listen to the 1.1 The entire story or issue of concern is obtained
complaint from the guest without interruption.
1.2 Details of the guest complaint or concern are
noted. 1.3 Full attention is given to the complaining
guest.
1.4 Guest complaint is paraphrased to determine if
the concern is correctly understood.
2. Apologize to the 2.1 Sincere apology is offered for the disservice.
guest 2.2 Empathy is shown to the guest to show
genuine concern and consideration.
2.3 Excuses or blaming others are avoided.
2.4 Gratitude is expressed to the guest for bringing
the matter up for attention.

3. Take proper 3.1 Appropriate action is taken regarding

action on the guest’s concerns.
complaint 3.2 The right person or department who can solve
the problem is informed for proper action.
3.3 Difficult situations or serious concerns are elevated
or referred to higher authority.
3.4 Problem is followed-up to check whether it solved
or not.

4. Record complaint 4.1 Complaints are documented according to

the establishment standard procedures.
4.2 Persons concerned are recognized and actions
taken are recorded.
4.3 Feedback received from guests is logged and collated.

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RANGE OF VARIABLES

VARIABLE RANGE
1. Guest complaint May include:
1.1 Undelivered promise
1.2 Poor condition of property
1.3 Dirty property
1.4 Poor service
1.5 Unfriendly personnel

2. Empathy May include:

2.1 Agree truthfully to minor points
2.2 Express sincere regret
2.3 Thank the guest for bringing up the matter
2.4 Do not take offense when guest complains
2.5 Approach with friendly spirit

3. Appropriate actions May include:

3.1 Product replacements
3.2 Correction
3.3 Addition
3.4 Proper endorsement

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EVIDENCE GUIDE

1. Critical aspects of Assessment requires evidences that the candidate:

Competency 1.1 Listened and obtained the entire story or
complaint 1.2 Paraphrased the guest complaint
1.3 Showed empathy towards complaining
guest 1.4 Took action on the guest complaint
1.5 Recorded complaint

2. Required Knowledge 2.1 General service principles/Standards of

service 2.2 Sequence of service
2.3 Handling guests with special needs
2.4 Dealing with difficult customer/clients

3. Required Skills 3.1 Listening skills

3.2 Basic problem solving skills
3.3 Effective communication skills
3.4 Summarizing and paraphrasing

4. Resource Implications The following resources MUST be provided:

4.1 Actual documents or records of guest
complaints 4.2 Feedback forms

5. Methods of Competency may be assessed through:

Assessment 5.1 Role play/Simulation to test candidate’s knowledge
and skills in listening to guest complaints, paraphrasing
concerns and taking action on the guest complaint.

6. Context for Assessment may be conducted in:

Assessment 6.1 Workplace or simulated work environment
or 6.2 TESDA accredited assessment
center/venue

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SECTION 3 TRAINING STANDARDS

These guidelines are set to provide the Technical and Vocational Education
and Training (TVET) providers with information and other important requirements to
consider when designing training programs for FOOD AND BEVERAGE SERVICES NC
II.

The guidelines include information on curriculum design, training delivery,

trainee entry requirements, tools and equipment, training facilities, and trainer’s
qualification among others.

3.1 CURRICULUM DESIGN

Course Title: FOOD AND BEVERAGE SERVICES NC Level: NC II

Nominal Training Duration: 18 Hrs. (Basic)
18 Hrs. (Common)
320 Hrs. (Core)
Course Description:

This course is designed to enhance the knowledge, skills and attitudes in

FOOD AND BEVERAGE SERVICES NC II in accordance with industry standards. It
covers the basic, common and core competencies required in the delivery of food
and beverage service in various foodservice facilities. It covers the core competencies
on preparing the dining room for service, welcoming guests and taking food and
beverage orders, promoting food and beverage products, providing food and beverage
service to guests, providing room service, and receiving and handling guest concerns.

BASIC COMPETENCIES

Unit of Competency Learning Outcomes Methodology Assessment Approach

1. Participate in 1.1 Obtain and convey Group • Demonstration
workplace workplace information Discussion • Observation
communication 1.2 Speak English at a Interaction • Interviews/
basic operational level Practice session Questioning
1.3 Participate in
workplace meeting
and discussion
1.4 Complete relevant
work related documents
2. Work in 2.1 Describe and Discussion • Demonstration
team identify team role Interaction • Observation
environment and Simulation • Interviews/
responsibility in a team Games Questioning
2.2 Describe work as a
team member
2.3 Work effectively
with colleagues
2.3 Work in a socially
diverse environment
3. Practice career 3.1 Integrate personal Discussion • Demonstration
professionalism objectives with Interaction • Observation
organizational goals Role Play • Interviews/
3.2 Set and meet work questioning
priorities
3.3 Maintain
professional growth
and

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 development

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 Unit of Competency Learning Outcomes Methodology Assessment Approach
4. Practice 4.1 Evaluate hazard Lecture- • Observation
occupational and risks Discussion • Interview
health and 4.2 Control hazards Plant tour
safety and risks Symposium
procedures 4.3 Maintain
occupational health
and safety
awareness
4.4 Perform basic first-aid
procedures

COMMON COMPETENCIES

Unit of Assessment
Learning Outcomes Methodology
Competency Approach
1. Develop and Lecture • Interviews/
update 1.1 Seek information Group Questioning
industry on the industry Discussion • Individual/Group
knowledge 1.2 Update Individual/Group Project or
continuously Assignment Report
relevant industry
knowledge
1.3 Develop and Field Visit
update local Video
knowledge Presentation
1.4 Promote products
and services to
customers
2. Observe 2.1 Follow hygiene Lecture • Demonstration
workplace procedures Demonstration • Written
hygiene 2.2 Identify and Role-play Examination
procedures prevent hygiene • Interviews/
risk Case Study Questioning
3. Perform 3.1 Plan and prepare Lecture • Interviews/
computer task to be undertaken Group Questioning
operations 3.2 Input data into a Discussion • Demonstration
computer Tutorial or • Observation
3.3 Assess self- pace
information using Demonstration
computer
3.4 Produce/ output data
using computer system Practice Session
3.5 Maintain computer
system

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 Unit of Assessment
Learning Outcomes Methodology Approach
Competency
4. Perform 4.1 Practice workplace Lecture • Demonstration
workplace and procedures for Demonstration • Interviews/
safety health, safety and Role-play Questioning
practices security Simulation • Written
practices Examination
4.2 Perform child
protection duties
relevant to the
tourism industry
4.3 Observe and
monitor people
4.4 Deal with
emergency
situations
4.5 Maintain safe personal
presentation
standards
4.6 Maintain a safe and
secure workplace
5. Provide 5.1 Greet customers Lecture • Demonstration
effective 5.2 Identify needs of Demonstration • Interviews/
customer customers Role-play Questioning
service 5.3 Deliver service to Simulation • Observation
customer
5.4 Handle queries
through use of
common
business tools
and technology
5.5 Handle
complaints/ conflict
situations,
evaluation and
recommendations

TR - Food and Beverage Services NC II (Amended) Promulgated December 2013 62

 CORE COMPETENCIES

Unit of Assessment Approach

Learning Outcomes Methodology
Competency
1. Prepare the 1.1 Take table Lecture- • Simulation/
dining reservation Discussion Practical test
room/ 1.2 Prepare service Demonstration • Oral questioning
restaurant stations and with return • Written exam
area for equipment demo Role Play
service 1.3 Set-up the tables in Audio-visual
the dining area presentations
1.4 Set the Visual aids
mood/ambiance of (photos,
the dining area drawings)
2. Welcome 2.1 Welcome and Lecture- • Simulation/Practical
guests and greet 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 Lecture- • Practical test
and product 3.2 Discussion • Oral Questioning
beverage Undertake Role Play
products Suggestive selling
3.3 Carry out
Upselling
strategies
4. Provide food 4.1 Serve food Lecture- • Written or oral
and orders 4.2 Assist the Discussion examination
beverage diners AV/Film • Practical test
services to 4.3 Perform banquet or viewing
guests catering food Demonstration
service 4.4 Serve Role Play
beverage
orders
4.5 Process
payments and
receipts
4.6 Conclude food
service and
close down
dining area
4.7 Manage intoxicated
persons

TR - Food and Beverage Services NC II (Amended) Promulgated December 2013 63

 Unit of Learning Outcomes Methodology Assessment
Competency Approach
5. Provide 5.1 Take and process Lecture- • Written or Oral test
room service room service orders Discussion • Practical test
5.2 Set up trays Demonstration
and trolleys Role Play
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 complaint Lecture- • Practical Role
handle 6.2 Apologize to the guest Discussion play or Oral
guest 6.3 Take proper action Role Play examination
concerns on the complaint
6.4 Record complaint

TR - Food and Beverage Services NC II (Amended) Promulgated December 2013 64

3.2 TRAINING DELIVERY

The delivery of training should follow to the design of the curriculum.

Delivery should be guided by the 10 basic principles of competency-based TVET.

• The training is based on curriculum developed from the competency standards;

• Learning is modular in its structure;
• Training delivery is individualized and self-paced;
• Training is based on work that must be performed;
• Training materials are directly related to the competency standards and
the curriculum modules;
• Assessment is based on the collection of evidence of the performance of
work to the industry required standard;
• Training is based both on and off-the-job components;
• Allows for recognition of prior learning (RPL) or current competencies;
• Training allows for multiple entry and exit; and
• Approved training programs are Nationally Accredited

The competency-based TVET system recognizes various types of delivery

modes, both on and off-the-job as long as the learning is driven by the competency
standards specified by the industry. The following training modalities may be
adopted when designing training programs:

• The dualized mode of training delivery is preferred and recommended,

thus, programs would contain both in-school and in-industry training or
fieldwork components. Details can be referred to the Dual Training
System (DTS) Implementing Rules and Regulations
• Modular/self-paced learning is a competency-based training modality where
the trainee is allowed to progress at his own pace. The trainer only facilitates
the training delivery
• Peer teaching/mentoring is a training modality wherein fast learners are
given the opportunity to assist the slow learners
• Supervised industry training or on-the-job training is a training
approach designed to enhance the knowledge and skills of the trainee
through actual experience in the workplace to acquire specific competencies
prescribed in the training regulations
• Distance learning is a formal education process in which majority of
the instruction occurs when the students and instructor are not in the same
place. Distance learning may employ correspondence study, audio, video or
computer technologies

TR - Food and Beverage Services NC II (Amended) Promulgated December 2013 65

3.3 TRAINEE ENTRY REQUIREMENTS

Trainees or students who wish to enter this training should possess the
following requirements:

• can communicate in basic English both oral and written

• at least completed the 10-year basic education
• can perform basic mathematical computation

3.4 LIST OF TOOL, EQUIPMENT AND MATERIALS FOR FOOD AND BEVERAGE
SERVICES NC II

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 DINNERWARE QTY CUTLERIES QTY GLASSWARE

Dinner 24 Red wine glasses
24 pcs 24 pcs. Dinner knives pcs
plates, 10”
.
Show/service 24 White wine glasses
6 pcs. 24 pcs. Dinner forks
plates, 11-14” pcs
.
Salad plates 24 Water goblets
24 pcs. 24 pcs. Salad knives
7- 8” pcs
.
Fish plates, 24 Juice glasses/Hi ball
24 pcs. 24 pcs. Salad forks
8- 9” pcs
.
Dessert 24 Champagne flute
24 pcs. 24 pcs. Fish knives
plates, 7-8” pcs
.
24 pcs. Side plates or 24 pcs. 24 Collins glasses
bread plates, 6” Fish forks pcs
.
Soup Soup spoons 24 Pilsner glasses/Ice
24 pcs. 24 pcs.
plate/bowl (cream and pcs tea glasses
consume) .
Cups and
24 pcs. 24 pcs. Dessert spoons
saucers 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
TR – Food and Beverage Services NC II (Amended) Promulgated December 2013 66
 24 pcs. Oyster forks

TR – Food and Beverage Services NC II (Amended) Promulgated December 2013 66

 OTHER
QTY QTY QTY OTHER ACCESSORIES
SERVICEWARE
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 2 Rectangular table 2 Bill folder/change trays
Pepper shakers pcs cloths pcs
. .
6 pcs service trays 4 Side towels 1 Waiter station/cabinet
pcs unit
.
8 pcs Silver platters 30 16” x16” Cloth 2 Tray stand (optional)
pcs Table napkin pcs
. .
8 pcs Round (bar) trays
4 pcs Tooth pick TABLES/CHAIRS
holders
6 pcs Napkin holders 4 Square/rectangular
pcs tables (4’s/6’s)
.
5 pcs Sugar containers 2 round tables (8’s)
pcs
.
5 pcs Creamer 36 Dining/Banquet chairs
containers 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

TR – Food and Beverage Services NC II (Amended) Promulgated December 2013 67

3.5 TRAINING FACILITIES

FOOD AND BEVERAGE SERVICES NC II

Based on a class intake of 25 students/trainees.

Area in Sq. Total Area

Space Requirement Size in Meters Meters in Sq.
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

3.6 TRAINER’S QUALIFICATIONS FOR TOURISM SECTOR (HOTEL AND

RESTAURANT)
FOOD AND BEVERAGE SERVICES NC II

TRAINER'S QUALIFICATION
• Must be a holder of National TVET Trainers Certificate (NTTC) Level I in
Food and Beverage Services NC II
• Must have at least 2 years industry experience
• Must have attended and/or has been involved in food and beverage
service trainings, seminars, conventions or related activities in the last 5 years

3.7 INSTITUTIONAL ASSESSMENT

Institutional assessment is undertaken by trainees to determine their

achievement of units of competency. A certificate of achievement is issued for
each unit of competency.

TR - Food and Beverage Services NC II (Amended) Promulgated December 2013 68

SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION ARRANGEMENTS

4.1 To attain the National Qualification of FOOD AND BEVERAGE SERVICES NC

II, the candidate must demonstrate competence in all the units of competency
listed in Section 1. Successful candidates shall be awarded a National Certificate
signed by the TESDA Director General.

4.2 The qualification for FOOD AND BEVERAGE SERVICES NC II may be

attained through demonstration of competence in all the units of competency
covering all the required core units of qualification.

4.3 Assessment shall focus on the core units of competency. The basic and common
units shall be integrated or assessed concurrently with the core units.

4.4 The following are qualified to apply for assessment and certification:

4.4.1 Graduates of formal, non-formal and informal including enterprise-

based training programs
4.4.2 Experienced workers (wage employed or self-employed)

4.5 The guidelines on assessment and certification are discussed in detail in

the “Procedures Manual on Assessment and Certification” and “Guidelines on
the Implementation of the Philippine TVET Qualification and Certification
System
(PTQCS)” .

TR – Food and Beverage Services NC II (Amended) Promulgated December 2013 69

TR - Food and Beverage Services NC II (Amended) Promulgated December 2013 70
TR - Food and Beverage Services NC II (Amended) Promulgated December 2013 71
 ACKNOWLEDGEMENTS

The Technical Education and Skills Development Authority (TESDA) wishes

to extend thanks and appreciation to the many representatives of business,
industry, academe and government agencies who donated their time and
expertise to the development and validation of these Training Regulations.

REVIEW PANEL

MA. SUSANNA F. EDILO MA. CHRISTINA G. AQUINO

School Director, Philippine Barista & Coffee CHED Technical Committee Member
Academy Member, Tourism Industry Board TIBFI - Board Secretary
Foundation, Inc.
Immediate Past President, Council
(TIBFI) of Hotel and Restaurant
Marketing Director for International Affairs Educators of the Philippines
Brydge Philippines Inc. (COHREP)
ASEAN Master Assessor Lyceum of the Philippines
University Intramuros, Manila
ANABELLE O. MORENO ASEAN Master Assessor
Chair
Tourism Industry Board Foundation, Inc.
(TIBFI)
University of the Philippines - Asian
Institute of Tourism (UP-AIT)
UP Diliman, Quezon City
Past President, Association of Human
Resources Managers for Hotels and
Restaurants (AHRM)
ASEAN Master Trainer

NOEMI TERESA J. CANCIO SHEILA DAWANG

Hospitality Management Education Professor
Consultant and Hospitaity Human Lyceum of the Philippines University
Capital Trainer Batangas City
ASEAN Master Trainer ASEAN Master Trainer

RHEA CORINA MEJIA RYAN MEJIA

Associate Dean Faculty
Lyceum of the Philippines University Lyceum of the Philippines University
Batangas City Batangas City
ASEAN Master Trainer ASEAN Master Assessor

MAUREEN PEREZ
Program Chair
Lyceum of the Philippines University
Laguna
ASEAN Master Trainer

TR - Food and Beverage Services NC II (Amended) Promulgated December 2013 72

 The Participants in the Validation of these Training Regulations

VICTOR ANTONIO F. ALCUAZ PHOEBE ZELIE AREÑO

President Tourism Operations Officer
Association of Human Resources Standards Development Division
Managers in the Hospitality Industry (AHRM) Department of Tourism (DOT)
T.M.Kalaw, Manila
ELIZABETH A. GUEVARRA GLORIA V. PUNZALAN
Member, COHREP Tourism Operations Officer
Assistant Professor
Standards Development Division
University of Santo Tomas (UST) Department of Tourism (DOT)
España, Manila
T.M. Kalaw, Manila
ROWENA P. SAGAYSAY DANIEL L. EDRALIN
Member, COHREP Board Member
Dean
Tourism Industry Board Foundation,
College of Hospitality Management Inc. (TIBFI)
National University (NU)
National Union of Workers in Hotels
Sampaloc, Manila
and Restaurant and Allied Industries
(NEWHRAIN-APL)

The Members of the TESDA Board and Secretariat

The Management and Staff of the TESDA Secretariat

• Qualifications and Standards Office (QSO)

TR - Food and Beverage Services NC II (Amended) Promulgated December 2013 73