Académique Documents
Professionnel Documents
Culture Documents
AND
East Service Road, South Luzon Expressway, Taguig City, Metro Manila, Philippines
TRS512388
TRS512389
TRS512390
TRS512391
TRS512392
Waiter
Food and Beverage Service Attendant
DURATION*NOMINAL
32
32
Suggested
Training
Methods
LectureDiscussion
Demonstratio
n
Role-Play
Audio-visual
presentations
Visual aids
(photos,
drawings)
LectureDiscussion
Demonstratio
n
Role-Play
CERTIFICATION
Food and Beverage
Service NC
II(TRSFBS213)
144
LectureDiscussion
Role-Play
LectureDiscussion
AV/Film
viewing
Demonstratio
n
Role-Play
Prepare the
dining
room/restaurant
area for service
(TRS512387)
Welcome
guests and take
food and
beverage
orders
(TRS51238)
Promote food
and beverage
products
((TRS51239)
Provide food
and beverage
services to
guests
(TRS51240)
Provide room
service
Receive and
handle guest
concerns
32
16
LectureDiscussion
Demonstratio
n
Role-Play
LectureDiscussion
Role-Play
* Nominal Duration: is the suggested duration of the training which approximates the time that an average learner can acquire
the competency.
TRAINING DELIVERY
The delivery of training should adhere to the design of the curriculum. Delivery should be guided by
the principles of competency-based training.
Description
Water goblets
high ball/Collin glasses
champagne glasses
double lever cork screw
DINING ROOM FURNITURES
1
1
4
unit
pc
pcs
Service Station
Square Tabe
Dining room chairs
2
2
pcs
pcs
pcs
LINENS
DINNER WARE
1
pc
pcs
pcs
SILVERWARE
Dinner knives
Dinner forks
Bread and butter knives
fish fork
Fish Knives
Soup spoon
Teaspoon
Dessert spoon
OTHER MISE-EN-PLACE
1
pc
Bar tray
1
pc
Service tray
1
pc
Stainless pitcher
1
pc
Flower vase
1
pc
Salt and pepper shaker
4
4
4
4
4
4
4
4
pcs
pcs
pcs
pcs
pcs
pcs
pcs
pcs
TRAINING FACILITIES
Based on a class intake of 25 students/trainees. It may vary depending on
the number of students/trainee
Space Requirement
Student/Trainee
Working Space
Lecture/Demo Room
Laboratory
Learning Resource
Center
Facilities/Equipment/
Circulation Area
Size in Meters
Area in Sq.
Meters
1 x 1 m.
1 sq. m.
25 sq. m
(8 x 5 m.)x2
(40sq.m.)x2
8 x 5 m.
40 sq. m.
40 sq. m.
3 x 5 m.
15 sq. m.
15 sq. m.
36 sq. m.
156 sq. m.
+40sq.m.
TRAINERS QUALIFICATIONS
Trainers shall be required to be certified to the National Certificate for which
qualification they will train. TESDA shall provide an online training on Plan
Training Session and Facilitate Learning Sessions to the potential trainers.1
Minimum requirements:
Holder of a National Certificate in the Qualification s/he will teach;
and
Has completed the following units of Trainers Methodology Level I:
I
II
1 (The training modules corresponding to the above units of Trainers Methodology can be
accessed through the TESDA-NITESD website.)
COMPETENCY-BASED
CURRICULUM
FOOD AND BEVERAGE SERVICE NC II
TRS512387
TRS512388
TRS512389
TRS512390
TRS512391
TRS512392
UNIT OF COMPETENCY :
FOR SERVICE
UNIT CODE
TRS512387
MODULE TITLE
MODULE DESCRIPTION :
NOMINAL DURATION
62 hours
Role play
ASSESSMENT METHODS:
Simulation / practical test
Oral questioning
Written exam
LO2. PREPARE SERVICE STATIONS AND EQUIPMENT
ASSESSMENT CRITERIA:
1. Supplies are made available at service or waiters stations.
2. Tableware and dining room equipment are cleaned according to
food enterprise standards.
3. Tent cards and similar special displays are put up for promotion as
per marketing requirements.
4. Cleanliness of tables, tableware and dining room equipment are
checked as per food enterprise standards.
5. Water pitchers and ice buckets are filled as per service
requirements.
6. Electrical appliances in the dining area are turned on and kept
ready.
7. Condiments and sauce bottles are refilled and the necks and tops of
the bottles are wiped clean and dry.
CONTENTS:
Station mise-en-place
o Cleaning procedure of tableware
o Cleaning of dining room equipment
Opening duties of foodservice staff
METHODOLOGIES:
Lecture-discussion
Demonstration with return demo
ASSESSMENT METHODS:
Simulation / practical test
Oral questioning
Written exam
LO3. SET UP THE TABLES IN THE DINING AREA
ASSESSMENT CRITERIA:
1. Table cloths are laid according to food enterprise standards.
2. Tables are set according to cover and predetermined menu.
3. Tableware and glassware are cleaned and set up according to food
enterprise standards.
10
Temperature setting
Music vs events
Decorations vs events
METHODOLOGY:
Lecture-discussion
Demonstration with return demo
Film showing
Visual aids like photos, lay outs, floor plans and drawings
ASSESSMENT METHODS:
Written or oral test
Simulation/practical test
Oral questioning
12
UNIT OF COMPETENCY :
BEVERAGE ORDERS
UNIT CODE
TRS512388
MODULE TITLE
MODULE DESCRIPTION :
NOMINAL DURATION
ASSESSMENT CRITERIA:
1. Guests are escorted and seated according to table assignment.
2. Tables are utilized according to number of guests.
3. Guests are seated evenly to control the traffic flow in the dining
area.
4. Cloth napkins are opened according to procedure requirements.
5. Water is served according to the standards of the foodservice
facility.
CONTENTS:
14
ASSESSMENT METHODS:
Simulation/practical test with oral questioning
Oral or written test
16
UNIT OF COMPETENCY :
GUEST
UNIT CODE
TRS512390
MODULE TITLE
MODULE DESCRIPTION :
NOMINAL DURATION
LO1
LO2
LO3
LO4
LO5
METHODOLOGIES:
Lecture-discussion
AV presentation/film viewing
Demonstration
Role play
ASSESSMENT METHODS:
Simulation/practical test with oral questioning
Oral or written test
LO2. ASSIST THE DINERS
ASSESSMENT CRITERIA:
1. Additional food and beverage are offered and served according to
order.
2. Condiments and tableware are provided based on the food order.
3. Delays in service are followed up based on enterprise policy.
4. Water, bread, and butter are replenished according to food
enterprise policy.
5. Attention and care are given to diner(s) with special needs.
CONTENTS:
Assisting the Guests During Meals
Serving Diners with Special Needs
Condiments
Tableware
Complimentary Foods
Guests With Special Needs
METHODOLOGIES:
Lecture-discussion
AV presentation/film viewing
Demonstration
Role play
ASSESSMENT METHODS:
Simulation/practical test with oral questioning
Oral or written test
LO3. PERFORM BANQUET OR CATERING FOOD SERVICE
ASSESSMENT CRITERIA:
1. Banquet service ware are prepared and checked according to food
enterprise policy.
18
19
20
UNIT OF COMPETENCY :
UNITCODE
TRS512391
MODULE TITLE
MODULE DESCRIPTOR :
NOMINAL DURATION
21
ASSESSMENT METHODS:
Simulation/practical test with oral questioning
Oral or written test
LO2. SET-UP TRAYS AND TROLLEYS
ASSESSMENT CRITERIA:
1. Room service equipment and supplies are
prepared in accordance with enterprise
procedures.
2. Room service equipment and supplies are
selected and checked for cleanliness and
condition.
3. Trays and trolleys are set up according to
food enterprise standard.
4. Room service trays or trolleys are set up
according to the food and beverage ordered.
5. Orders are checked before leaving the
kitchen for delivery.
6. Food items are covered during transportation
to the room.
7. Food orders must be delivered on the time
desired by the guest
CONTENTS:
Equipment and Material Selection
Trolley Set Up
Setting Room Equipment and Supplies
Setting Room Service Trays or Trolleys
METHODOLOGIES:
Lecture-discussion
Demonstration
Role play
ASSESSMENT METHODS:
Simulation/practical test with oral questioning
Oral or written test
LO3. PRESENT AND SERVE FOOD AND BEVERAGE ORDERS TO
GUESTS
ASSESSMENT CRITERIA:
1. Room service delivery is performed following room service standard
procedure.
2. Guests are greeted politely in accordance with the with enterprise
service procedures.
3. Food orders are set up according to diners preference.
22
CONTENT:
Room Service Meal Delivery and Serving
Room Service Standard Procedures
METHODOLOGIES:
Lecture-discussion
Demonstration
Role play
ASSESSMENT METHODS
Simulation/practical test with oral questioning
Oral or written test
LO4. PRESENT ROOM SERVICE ACCOUNT
ASSESSMENT CRITERIA:
1. Guests accounts are checked for accuracy and presented in
accordance with enterprise procedures.
2. Cash payments are presented to the cashier for processing in
accordance with enterprise guidelines.
3. For charge accounts, guests are asked to sign the bill.
CONTENT:
Presenting the Bill
Types of Payment
o Cash
o Charge
o Credit Card
o Cheque
Processing Payments
METHODOLOGIES:
Lecture-discussion
Demonstration
Role play
ASSESSMENT METHODS:
Simulation/practical test with oral questioning
Oral or written test
LO5. CLEAR AWAY ROOM SERVICE EQUIPMENT
ASSESSMENT CRITERIA:
1. Tray and trolley are cleared following food enterprise procedure.
23
24
CONTENT:
Clearing Room Service Equipment
Cleaning Room Service Equipment
Cleaning Floor Area
METHODOLOGIES:
Lecture-discussion
Demonstration
Role play
ASSESSMENT METHODS:
Simulation/practical test with oral questioning
Oral or written test
25
UNIT OF COMPETENCY :
UNIT CODE
TRS512392
MODULE TITLE
CONCERNS
MODULE DESCRIPTOR :
skills required in receiving
NOMINAL DURATION
Upon completion of this module, the trainee/ student must be able to:
Listen to the complaint/concern
Apologize to the guest
Take proper action on the complaint/concern
Record complaint
CONTENTS:
Records Keeping/Documentation
Feed Backing Skills
METHODOLOGIES:
Lecture-discussion
Role play
ASSESSMENT METHODS:
Simulation/practical test with oral questioning
Oral or written test
28