Professional Documents
Culture Documents
LIST OF COMPETENCIES
COMPETENCY
UNIT OF
MODULE TITLE
NUMBER
COMPETENCY
Welcome guests
Welcoming guests
beverage orders
and beverage
orders
Preparing the
room/restaurant
dining
room/restaurant
beverage products
and beverage
products
Providing food
beverage services
and beverage
to guests
Provide room
services to guests
Providing room
service
service
Receive and
Receiving and
handle guest
handling guest
concerns
concerns
NTTA-TESDA
DateDeveloped:
CODE
TRS512388
TRS512387
TRS512389
TRS512390
TRS512391
TRS512392
Document No.
QA
SYSTEM
Food and
Beverage
Services NC
II
November 22,
Issued by:
2014
Developed by:
Nelienar B. Mateo
Reading Materials
Table
Chair
Dining Area
Linen Clothes
Pen
Notes
METHODOLOGY :
Self-paced/Modular
Lecture
Role Play
ASSESSMENT METHOD :
Oral Test
Written
Oral/Demonstration
NTTATESDA
QA
SYSTEM
Food and
Beverage
Services NC II
Date Developed:
November 22,
2014
Developed by:
Nelienar B. Mateo
Document No.
Issued by:
Page
Table
Chair
Linen Clothes
Pen
Notebook
Procedure Manual
METHODOLOGY :
Self-paced/Modular
Discussion
Role Play
ASSESSMENT METHOD
Demonstration
Written
NTTATESDA
QA
SYSTEM
Food and
Beverage
Services NC II
Date Developed:
November 22,
2014
Developed by:
Document No.
Issued by:
Page
Nelienar B. Mateo
Ala Carte/Menu
Pen
Notebook
Table
Chair
Table Clothes/Linen
Chinaware
Silverware
Glassware
Condiments
Centerpiece
Procedure Manual
METHODOLOGY :
Self-paced/Modular
Lecture
Film Viewing
ASSESSMENT METHOD :
Demonstration
NTTATESDA
QA
SYSTEM
Written
Food and
Beverage
Services NC II
Date Developed:
November 22,
2014
Developed by:
Nelienar B. Mateo
Document No.
Issued by:
Page
is
manipulated
in
accordance
with
customers
Trays
Trolleys
Chinaware
Silverwares
Cutleries
Table Clothes/Linen
Pencil
Notebook
Procedure Manual
METHODOLOGY :
Self-paced/Modular
Lecture
Film Viewing
ASSESSMENT METHOD :
Demonstration
Written
NTTATESDA
QA
SYSTEM
Food and
Beverage
Services NC II
Date Developed:
November 22,
2014
Developed by:
Nelienar B. Mateo
Document No.
Issued by:
Page
UNIT OF COMPETENCY
MODULE TITLE
MODULE DESCRIPTION
NOMINAL DURATION
50 Hours
CERTIFICATE LEVEL
NC II
PREREQUISITE
room
service
duties or the
to service.
and skills in
service stations,
the ambiance of the
LEARNING OUTCOMES:
Upon completion of this module the trainees/students must be able to:
LO 1. Take table reservation
LO 2. Prepare service stations and equipment
LO 3. Set-up the tables in the dining area
NTTATESDA
QA
SYSTEM
Food and
Beverage
Services NC II
Date Developed:
November 22,
2014
Developed by:
Nelienar B. Mateo
Document No.
Issued by:
Page
CONTENT:
Procedure in taking table reservation
Telephone courtesy/manners
Procedure in answering guest question
CONDITIONS:
Notebook
Pen
Telephone
Reservation Form
Procedure Manual
METHODOLOGY:
Self-paced/Modular
Discussion
Role Play
ASSESSMENT METHOD:
Demonstration
Interview
Written
NTTATESDA
QA
SYSTEM
Food and
Beverage
Services NC II
Date Developed:
November 22,
2014
Developed by:
Nelienar B. Mateo
Document No.
Issued by:
Page
CONTENTS:
Stacking tools and Equipment
Service ware and service area identification
Monitoring Procedure
Cleaning and condition procedure
CONDITIONS :
Cards
Pencil
Notebook
Tables
Procedure Manual
Chair
Coffee pot
Chinaware
Silverware
Cutleries
Glassware
Tissue
Condiments
Centerpiece
Cleaning Materials
Pitcher/Container
METHODOLOGY:
Self-paced/Modular
Discussion
ASSESSMENT METHOD:
Demonstration
Interview
Written
LO 3. Set-up the tables in the dining area
ASSESSMENT CRITERIA:
1
2
3
4
5
CONTENTS:
NTTATESDA
QA
SYSTEM
Food and
Beverage
Services NC II
Date Developed:
November 22,
2014
Developed by:
Nelienar B. Mateo
Document No.
Issued by:
Page
Table Napkin
Table Cloth/Linen
Pins/Thumbstack
Table
Chair
Procedure Manual
Pins
Cleaning Materials
Silverware
Chinaware
Glassware
METHODOLOGY:
Self-paced/Modular
Discussion
Film Viewing
ASSESSMENT METHOD:
Demonstration
Interview
Written
LO 4. Set the mood/ambiance of the dining area
ASSESSMENT CRITERIA:
1. Lights are adjusted according to time of the day.
2. Tables, chairs and other dining room furniture are arranged to ensure
comfort and convenience of the guests.
3. Appropriate music is played when applicable
4. Floors/carpets are cleaned and made sure are dry.
5. Air-condition or cooling units are adjusted for the comfort of the guests
NTTATESDA
QA
SYSTEM
Food and
Beverage
Services NC II
Date Developed:
Document No.
November 22,
Issued by:
2014
Page
Developed by:
Nelienar B. Mateo
6. Decorations are set-up according to theme or concept of the dining room.
CONTENTS:
CONDITIONS:
Lights
Table
Chairs
Equipment
Decoration
METHODOLOGY:
Self-paced/Modular
Discussion
ASSESSMENT METHOD:
Demonstration
Written
UNIT OF COMPETENCY
MODULE TITLE
MODULE DESCRIPTOR
NOMINAL DURATION
50 Hours
CERTIFICATE LEVEL
NC II
PREREQUISITE
to
enterprises.
NTTATESDA
QA
SYSTEM
Food and
Beverage
Services NC II
Date Developed:
November 22,
2014
Developed by:
Nelienar B. Mateo
Document No.
Issued by:
Page
LEARNING OUTCOMES
ASSESSMENT CRITERIA:
1
2
3
4
CONTENT:
Food techniques procedures
Procedure in menu
CONDITIONS:Students/Trainees must be provided with the following:
Pencil
Notes
METHODOLOGY:
Self-paced/Modular
Discussion
Film Viewing
ASSESSMENT METHOD:
Demonstration
Interview
Written
NTTATESDA
QA
SYSTEM
LO2.
Food and
Beverage
Services NC II
Date Developed:
November 22,
2014
Developed by:
Nelienar B. Mateo
Document No.
Issued by:
Page
ASSESSMENT CRITERIA:
1
2
3
Information about the food items are provided in clear explanations and
descriptions.
Several choices are given to provide more options to guests.
Descriptive words are used while explaining the dishes to make it more
tempting and appetizing.
CONTENTS:
Notes
pen
METHODOLOGY :
Self-paced/Modular
Discussion
ASSESSMENT METHOD:
NTTATESDA
QA
SYSTEM
Written Test
Actual performance
Food and
Beverage
Services NC II
Date Developed:
November 22,
2014
Developed by:
Nelienar B. Mateo
Document No.
Issued by:
Page
Slow moving but highly profitable items are suggested to increase guest
check.
Second servings of items ordered are offered.
New items are recommended to regular guests to encourage them to try
other items in the menu.
CONTENTS:
CONDITIONS:
Pen
Notes
Menu Guide
METHODOLOGY:
Self-paced/Modular
Lecture
ASSESSMENT METHOD:
Written Test
Actual performance
NTTATESDA
QA
SYSTEM
Food and
Beverage
Services NC II
Date Developed:
November 22,
2014
Developed by:
Nelienar B. Mateo
Document No.
Issued by:
Page
UNIT OF COMPETENCY
MODULE TITLE
MODULE DESCRIPTION
NOMINAL DURATION
50 Hours
CERTIFICATE LEVEL
NC II
PREREQUISITE
LEARNING OUTCOMES
:
Upon completion of this module the trainees/students must be able to:
LO 1. Serve food orders
LO 2. Assist the diners
NTTATESDA
QA
SYSTEM
Food and
Beverage
Services NC II
Date Developed:
November 22,
2014
Developed by:
Nelienar B. Mateo
Document No.
Issued by:
Page
Food orders are checked for presentation and appropriate garnish and
accompaniments.
2
3
4
Food orders are served to the right guests who ordered them.
Food orders are picked up promptly from service areas.
Food orders are served and cleared with minimal disturbance to the
other guests and in accordance to hygienic requirements.
Food orders are served in accordance with the enterprise serving style
standards.
5
6
7
CONTENT:
CONDITIONS:
Menu Sequence
Pen
Notebook
Specification sheet
METHODOLOGY :
Self-paced/Modular
Discussion
Video
ASSESSMENT METHOD:
Written Test
Actual performance
NTTATESDA
QA
SYSTEM
Food and
Beverage
Services NC II
Date Developed:
November 22,
2014
Developed by:
Nelienar B. Mateo
Document No.
Issued by:
Page
CONTENT:
CONDITIONS:
Manual
Pen
Notebook
Table Chair
Cutleries
METHODOLOGY :
Self-paced/Modular
Film Viewing
Lecture
ASSESSMENT METHOD:
NTTATESDA
QA
SYSTEM
Written Test
Actual performance
Food and
Beverage
Services NC II
Date Developed:
November 22,
2014
Developed by:
Nelienar B. Mateo
Document No.
Issued by:
Page
Service ware are prepared and checked for completeness ahead of time.
Tables and chairs are set up in accordance with the event requirements.
Food is served according to general service principles.
Food is handled based on food safety procedures.
Coordinated service of meal courses is ensured
Assigned areas are kept clean in accordance with enterprise procedures.
Tables are cleared and soiled dishes prepared to be brought for
dishwashing after the event or function,
8 Number of guests being served is noted and monitored.
CONTENT:
CONDITIONS:
Card Board
Pen
Notebook
METHODOLOGY:
Self-paced/Modular
Lecture
Video
ASSESSMENT METHOD:
NTTATESDA
QA
SYSTEM
Written Test
Actual performance
Food and
Beverage
Services NC II
Date Developed:
November 22,
2014
Developed by:
Nelienar B. Mateo
Document No.
Issued by:
Page
CONTENT:
CONDITIONS:
Glassware
Labeling materials
Garnish
METHODOLOGY:
Self-paced/Modular
Group Discussion
ASSESSMENT METHOD:
NTTATESDA
QA
SYSTEM
Written Test
Actual performance
Food and
Beverage
Services NC II
Date Developed:
November 22,
2014
Developed by:
Nelienar B. Mateo
Document No.
Issued by:
Page
Procedure of 5 S
Bidding goodbye procedure
Maintain cleanliness and orderliness
Closing Methods
CONDITIONS:
Notes
Pen
Bill plate
Equipment
Tools
Cleaning Materials
Waste Container
METHODOLOGY:
Self-paced/Modular
Lecture
Role Play
ASSESSMENT METHOD:
Written Test
Actual performance
NTTA-TESDA
QA
SYSTEM
Date
Document No.
Food and
Developed:
Issued by:
Beverage
Nov.
22,
2014
Services NC II
Developed by:
Nelienar B.
Revision #
Mateo
UNIT OF COMPETENCY
MODULE TITLE
MODULE DESCRIPTION
NOMINAL DURATION
50 Hours
CERTIFICATE LEVEL
NC II
PREREQUISITE
LEARNING OUTCOMES
5
6
7
8
CONTENT:
Relevant information
Room service equipment and supplies
Proper answering the telephone
CONDITIONS:
Telephone
Pen
Notebook
Room Equipment
Cards
Tools
METHODOLOGY:
Self-paced/Modular
Role Play
Lecture
ASSESSMENT METHOD:
NTTA-TESDA
QA
SYSTEM
Written Test
Actual performance
Date
Document No.
Food and
Developed:
Issued by:
Beverage
Services NC II Nov. 22, 2014
Developed by:
Nelienar B.
Revision #
Mateo
CONDITIONS:
Trolleys
Trays
Condiments
Room equipment
Pen
Notes
Tools
METHODOLOGY:
Self-paced/Modular
Lecture
Film Viewing
ASSESSMENT METHOD:
Written Test
Actual performance
Date
Document No.
Food and
Developed:
Issued by:
Beverage
Services NC II Nov. 22, 2014
Developed by:
Nelienar B.
Revision #
Mateo
NTTA-TESDA
QA
SYSTEM
CONDITIONS:
Card
Trolley
Tools
Equipment
Reading Materials
METHODOLOGY :
Self-paced/Modular
Lecture
Demonstration
ASSESSMENT METHOD:
NTTA-TESDA
QA
SYSTEM
Written Test
Actual performance
Date
Document No.
Food and
Developed:
Issued by:
Beverage
Services NC II Nov. 22, 2014
Developed by:
Nelienar B.
Revision #
Mateo
2
3
CONTENT:
CONDITIONS:
Cashier Materials
Tools
Equipment
Reading Materials
METHODOLOGY:
Self-paced/Modular
Lecture
ASSESSMENT METHOD:
NTTA-TESDA
QA
SYSTEM
Written Test
Actual performance
Date
Document No.
Food and
Developed:
Issued by:
Beverage
Services NC II Nov. 22, 2014
Developed by:
Nelienar B.
Revision #
Mateo
4.
Trays and trolleys are cleaned and returned to the room service area.
CONTENT:
CONDITIONS:
Tools
Furniture
Equipment
Cleaning materials
METHODOLOGY:
Self-paced/Modular
Lecture
ASSESSMENT METHOD:
NTTATESDA
QA
SYSTEM
Written Test
Actual performance
Food and
Beverage
Services NC II
Date Developed:
November 22,
2014
Developed by:
Nelienar B. Mateo
Document No.
Issued by:
Page
UNIT OF COMPETENCY :
RECEIVE AND HANDLE
GUEST
CONCERNS
MODULE TITLE
:
RECEIVING AND HANDLING
GUEST
CONCERNS
MODULE DESCRIPTION :
This unit deals with the
knowledge
and skills required in receiving
and
handling guest complaints.
NOMINAL DURATION
CERTIFICATE LEVEL
PREREQUISITE
50Hours
NC II
LEARNING OUTCOMES :
Upon completion of this module the trainees/students must
be able to:
LO
LO
LO
LO
1.
2.
3.
4.
QA
SYSTEM
CONTENT:
Food and
Beverage
Services NC II
Developed:
Nov. 22, 2014
Developed by:
Nelienar B.
Mateo
Issued by:
Revision #
CONDITIONS:
Notes
Pen
METHODOLOGY:
Self-paced/Modular
Lecture
ASSESSMENT METHOD:
Written Test
Actual performance
LO 2. Apologize to the guest
ASSESSMENT CRITERIA:
1. Sincere apology is offered for the disservice.
2. Empathy is shown to the guest to show genuine concern and
consideration.
3. Excuses or blaming others are avoided.
4. Gratitude is expressed to the guest for bringing the matter up for
attention.
CONTENT:
CONDITIONS:
Pen
Notes
Tools
NTTA-TESDA
QA
SYSTEM
Date
Document No.
Food and
Developed:
Issued by:
Beverage
Services NC II Nov. 22, 2014
Developed by:
Nelienar B.
Revision #
Mateo
METHODOLOGY:
Self-paced/Modular
Lecture
ASSESSMENT METHOD:
Written Test
Actual performance
LO 3. Take proper action on the complaint
ASSESSMENT CRITERIA:
1. Appropriate action is taken regarding guests concerns
2. The right person or department who can solve the problem is informed
for proper action.
3. Difficult situations or serious concerns are elevated or referred to higher
authority.
4. Follow up on the problem to check whether it solved or not.
.
CONTENT:
Tools
Equipment
Reading Materials
METHODOLOGY:
Self-paced/Modular
Lecture
ASSESSMENT METHOD:
Written Test
interview
Date
Document No.
Food and
Developed:
Issued by:
Beverage
Services NC II Nov. 22, 2014
Developed by:
Nelienar B.
Revision #
Mateo
NTTA-TESDA
QA
SYSTEM
LO 4. Record complaint
ASSESSMENT CRITERIA:
1. Complaints are documented according to the establishment standard
procedures.
2. Persons concerned are recognized and actions taken are recorded.
3. Feedback received from guests is logged and collated.
.
CONTENT:
CONDITIONS:
Pen
Logbook/Notebook
Tools
Reading Materials
METHODOLOGY:
Self-paced/Modular
Lecture
ASSESSMENT METHOD:
Written Test
Interview
NTTA-TESDA
QA
SYSTEM
Date
Document No.
Food and
Developed:
Issued by:
Beverage
Services NC II Nov. 22, 2014
Developed by:
Nelienar B.
Mateo
Learning Experiences
Learning Outcome 1
Welcome and greet guests
Learning Activities
1. Read Information Sheet
Special Instructions
NTTA-TESDA
QA
SYSTEM
Date
Document No.
Food and
Developed:
Issued by:
Beverage
Services NC II Nov. 22, 2014
Developed by:
Nelienar B.
Revision #
Mateo
feet most of the time and often carry heavy trays of food, dishes, and glassware. During busy
dining periods, they are under pressure to serve customers quickly and efficiently.
Date
Developed:
Nov. 22, 2014
Developed by:
Nelienar B.
Mateo
2.
Escorting
3.
4.
Serving drinks
5.
6.
Taking orders
7.
8.
9.
Serving foods/orders
10.
Bussing
Document No.
Issued by:
Page
Revision #
11.
12.
Bidding goodbye
Receiving Calls
Taking Order
Room Number
Repeating Order/Repeating Room Number
Placing order to the kitchen
Serving order to the room
Bidding Goodbye
Receiving calls for bussing
Knocking the door 3x
Bidding Goodbye
Food and
Beverage
Services NC II
Date
Developed:
Nov. 22, 2014
Developed by:
Nelienar B.
Mateo
Document No.
Issued by:
Page
Revision #
French Service
Food and
Beverage
Services NC II
Date
Developed:
Nov. 22, 2014
Developed by:
Nelienar B.
Mateo
Document No.
Issued by:
Page
Revision #
Slide Fold
Arrow Fold
Pyramid Fold
Rose Fold
Candle Fold
Table Skirting:
Food and
Beverage
Date
Developed:
Nov. 22, 2014
Document No.
Issued by:
Services NC II
Developed by:
Nelienar B.
Mateo
Revision #
Date
Document No.
Page
Flower Arrangement:
Food and
Beverage
Services NC II
Developed:
Nov. 22, 2014
Developed by:
Nelienar B.
Mateo
Issued by:
Page
Revision #
Self-check 1.1-1
Direction: Choose the correct answer and encircle the letter of your choice.
1. Who to serve first with a number of guest in the table?
A. Gentlemen
B. Child
C. Host
D. Lady
2. When guest is seated, what is the item the server is removing from table and
placing on guest lap?
A. Table Cloth
B. Napkin
C. Dinner plate
D. Salt and pepper shaker
3. It is a unit tasked to attend to the delivery of food and beverage orders to the
guests room?
A. Welcoming the guest
B. Table Set-up
C. Room Service
D. Flower Arrangement
4. Using American service, which side of guest you use when serving beverages?
A. Right side
B. Front
C. Left side
D. Top
5. It is refers to the arrangement of the table such as silverware, glassware and
chinaware?
A. Flower Arrangement
B. Table Napkin Fold
C. Room Service
D. Table Set-up
NTTA-TESDA
Date
Document No.
QA
SYSTEM
Food and
Beverage
Services NC II
Developed:
Nov. 22, 2014
Developed by:
Nelienar B.
Mateo
Issued by:
Page
Revision #
1.
2.
3.
4.
5.
B - Child
B - Napkin
C Room Service
A Right Side
D Table Set-up
NTTA-TESDA
QA
SYSTEM
Food and
Beverage
Services NC II
Date
Developed:
Nov. 22, 2014
Developed by:
Document No.
Issued by:
Page
Nelienar B.
Mateo
Revision #
1. American Service
2. Buffet Service
3. French Service
4. Russian Service
some showmanship.
is a platter service in which the food is being dish
out to the individual plates of the guest using a
5. Waitering Services
tong.
it is a job in a restaurant
NTTATESDA
QA
SYSTEM
Food and
Beverage
Services
NC II
Date
Developed:
Nov. 22, 2014
Document No.
Issued by:
Developed by:
Nelienar B. Mateo
Page
Self-Check 1.1-2
Direction: Choose the correct answer and encircle the letter of your choice.
1. It is a service in which a food is prepare at the side of the table of the guest
with some showmanship?
A. American Service
B. Russian Service
C. Filipino Service
D. French Service
2. Known as a self-service?
A. Filipino Service
B. Russian Service
C. Buffet Service
D. American Service
3. Using American Service, which side of guest you use when serving
beverages?
A. Front
B. Top
C. Right side
D. Left side
4. In Russian service, what tools they use in serving the food?
A. Fork
B. Tong
C. Ladle
D. Spoon
5. What is the other term for American Service?
A. Self-service
B. Platter service
C. Plated service
NTTA-TESDA
QA
SYSTEM
Food and
Beverage
Services NC II
Date
Developed:
Nov. 22, 2014
Developed by:
Nelienar B.
Mateo
Document No.
Issued by:
Page
Revision #
D. Family service
1.
2.
3.
4.
5.
D French Service
C Buffet Service
C Right Side
B - Tong
C Plated Service
NTTA-TESDA
QA
SYSTEM
Food and
Beverage
Services NC II
Date
Developed:
Nov. 22, 2014
Developed by:
Nelienar B.
Mateo
Document No.
Issued by:
Page
Revision #
CHINAWARES
SILVERWARES
HOLLOWARES
.
For serving
Appetizer
Fish plate
Plate underliner
cocktail
for seafood
Showplate-underliner for
cocktail
For Soup
appetizer
Soup spoon
plate as
underliner
For Salad
Salad
bowl/
salad plate
Salad fork/knife
Salad
containers
buffet services
for
Main
Course
Dinner plate
Dinner knife/fork
plate
Steak Knife
the buffet
cereal
Sizzling plates
for sizzling
dishes
Bread
Bread plate
Bread basket
spreader
Bread tong
Teaspoon
Coffee/Tea pot
For
Coffee/Tea
NTTA-TESDA
QA
SYSTEM
Sugar/Cream containers
Date
Document No.
Food and
Developed:
Issued by:
Beverage
Nov.
22,
2014
Services NC II
Developed by:
Page
Nelienar B.
Revision #
Mateo
CHINAWARES
NTTA-TESDA
QA
SYSTEM
FLATWARES
Date
Document No.
Food and
Developed:
Issued by:
Beverage
Services NC II Nov. 22, 2014
Developed by:
Page
Nelienar B.
Revision #
Mateo
HOLLOWARES
GLASSWARES
BAR SUPPLIES
NTTA-TESDA
QA
SYSTEM
Date
Document No.
Food and
Developed:
Issued by:
Beverage
Services NC II Nov. 22, 2014
Developed by:
Page
Nelienar B.
Revision #
Mateo
Self-Check 1.1-2
Direction: Columns A and B are the tools and equipment use in dining.
Match Column A with Column B.
COLUMN A
COLUMN B
A. Water Goblet
B. Tray
NTTA-TESDA
QA
SYSTEM
Date
Document No.
Food and
Developed:
Issued by:
Beverage
Services NC II Nov. 22, 2014
Developed by:
Page
Nelienar B.
Revision #
Mateo
1. C- Ice Bucket
2. A- Water Goblet
3. D- Tea Pot
4. E- Dinner Plate
5. B- Tray
NTTA-TESDA
QA
SYSTEM
Date
Document No.
Food and
Developed:
Issued by:
Beverage
Services NC II Nov. 22, 2014
Developed by:
Page
Nelienar B.
Revision #
Mateo
4.2
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?
Proof/Evidence
Accomplish Standard
Means of validating
Checked Standard
Procedure
Checked Proper Procedure
Procedure according
according to standard
guest
Sequence in Take food
to standard
Demonstrate take food Checked take food and
beverage orders
Not complied according to
service areas
NTTA-TESDA
QA
SYSTEM
Date
Document No.
Food and
Developed:
Issued by:
Beverage
Services NC II Nov. 22, 2014
Developed by:
Page
Nelienar B.
Revision #
Mateo
Required Units of
Current Competencies
Competency/Learning
outcomes based on CBC
Standard Procedure in
Gaps/Requirements
Standard Procedure in
Training
NTTA-TESDA
QA
SYSTEM
Date
Document No.
Food and
Developed:
Issued by:
Beverage
Services NC II Nov. 22, 2014
Developed by:
Page
Nelienar B.
Revision #
Mateo
Steps/Procedure:
1. Secure the Self-Assessment Check (Form 2.1) and the evidences of
current competencies (Form 2.2) of the trainee assigned to you.
2. Validate the evidences of current competencies.
3. Determine the training gaps using Form 2.3.
4. Convert the training gaps into training needs using Form 2.4.
Assessment Method:
Portfolio Assessment, Performance Criteria Checklist
NTTA-TESDA
QA
SYSTEM
Date
Document No.
Food and
Developed:
Issued by:
Beverage
Services NC II Nov. 22, 2014
Developed by:
Page
Nelienar B.
Revision #
Mateo
Training need
(Learning Outcomes)
Know the Liaise between kitchen and
service areas
NTTA-TESDA
QA
SYSTEM
Food and
Beverage
Services
NC 11
Date
Document No.
Developed:
Issued by:
Nov. 22, 2014
Developed by:
Page
Nelienar B.
Revision #
Mateo
1.
2.
3.
4.
Criteria
Evidences of current competencies are validated
Current competencies are identified
Discrepancies between current competencies and
required competencies are determined.
Training needs are completely listed.
NTTA-TESDA
QA
SYSTEM
Yes
Date
Document No.
Food and
Developed:
Issued by:
Beverage
Services NC II Nov. 22, 2014
Developed by:
Page
Nelienar B.
Revision #
Mateo
No
Activity Sheet
Title:
Sequence of Food Services
Activities:
Performance Objective
1. To know the correct sequence of food services.
2. To be able to demonstrate the food services in fine dining area.
Supplies: Reading Materials
Equipment: PC printer with ink, Projector for Film Viewing
Steps/Procedure with Picture:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Assessment Method:
NTTA-TESDA
QA
SYSTEM
Food and
Beverage
Services NC II
Date
Developed:
Nov. 22, 2014
Developed by:
Nelienar B.
Mateo
Document No.
Issued by:
Revision #
A. Bidding Goodbye
B. Serving foods/orders
C. Taking orders
D. Presenting and setting bills
E. Serving drinks
F. Welcoming and greeting the guest
G. Presenting the menu
H. Escorting
I. Set-up the table (fine dining style)
J. Seating the guest
K. Placing order to the kitchen
L. Bussing
NTTA-TESDA
QA
SYSTEM
Date
Document No.
Food and
Developed:
Issued by:
Beverage
Services NC II Nov. 22, 2014
Developed by:
Page
Nelienar B.
Revision #
Mateo
A. 12 Bidding Goodbye
B. 9 Serving foods/orders
C. 6 Taking orders
D. 11 Presenting and setting bills
E. 4 Serving drinks
F. 1 Welcoming and greeting the guest
G. 5 Presenting the menu
H. 2 Escorting
I. 8Set-up the table (fine dining style)
J. 3 Seating the guest
K. 7 Placing order to the kitchen
L. 10 Bussing
NTTA-TESDA
QA
SYSTEM
Date
Document No.
Food and
Developed:
Issued by:
Beverage
Services NC II Nov. 22, 2014
Developed by:
Page
Nelienar B.
Revision #
Mateo
WORKSHOP LAYOUT
Food and Beverage Services NC II
Back door
Facilities/Equipment
Circulation Area
White Board
Tool Cabinet
Segregation Area
Learning Resource
Cabinet
Center
Bar Area
Legend:
Chair
Table
NTTA-TESDA
QA
SYSTEM
Entrance
Food and
Beverage
Services NC II
Date
Developed:
Nov. 22, 2014
Developed by:
Nelienar B.
Mateo
Document No.
Issued by:
Revision #