f & b course design

8/12/2019 f & b Course Design

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COURSE TITLE FOOD AND BEVERAGE SERVICES

NOMINAL DURATION OF THEPROGRAM 356 hrs

QUALIFICATION LEVEL NC IICOURSE DESCRIPTION

This course is designed to enhance theknowledge, skills and attitude in FOOD ANDBEVERAGE SERVICES NC II in accordance withindustry standards. It covers core competencies oncleaning bar areas, operating a bar, preparing andmi ing o! cocktails, providing link between kitchenand service areas, providing room service,providing !ood and beverage service, developingand updating o! !ood and beverage knowledge andproviding wine services. It covers the basic,common and core competencies.

COURSE OUTCOMES "t the end o! the course, the students should beable to#

$. %articipate in workplace communication&'. (ork in a team environment&3. %ractice career pro!essionalism&). %ractice occupational health and sa!ety

procedures&5. *evelop and update industry knowledge&6. +bserve workplace hygiene procedures&

. %er!orm computer operations&-. %er!orm workplace and sa!ety practices&

. %rovide e!!ective customer service&$/. %rovide 0ink 1etween 2itchen and ervice

"rea$$.%rovide 4ood and 1everage ervice$'.%rovide oom ervice$3.*evelop and pdate 4ood and 1everage

2nowledge

ENTRY REQUIREMENTS can communicate basic 7nglish both oral

and written

at least high school graduate physically and mentally !it with good moral character can per!orm basic mathematical computation with pleasing personality

COURSE STRUCTURE

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Unit of Competenc Mo!"#e Tit#e Mo!"#e Content$No% of

H&$

". 1" IC

$. %articipate inworkplacecommunication

$.$ %articipating inworkplacecommunication

$.$.$ %arts o! speech$.$.' entence construction$.$.3 7!!ective communication$.$.) Conduct interviews$.$.5 entence construction$.$.6 Technical writing$.$. ecording in!ormation$.$.- 1asic mathematics$.$. Technical writing$.$.$/ Types o! !orms

-

'. (ork in a teamenvironment

'.$ (orking withothers

'.$.$ Team role'.$.' elationship and

responsibilities'.$.3 ole and responsibilities

within a team'.$.) Team members role and

responsibilities'.$.5 Communication process'.$.6 Team structure'.$. 8roup planning and

decision making

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H&$

3. %ractice careerpro!essionalism

3.$ %racticing careerpro!essionalism

3.$.$ Code o! conduct and codeo! ethics

3.$.' %ersonal hygiene3.$.3 Interpersonal and

intrapersonal skills3.$.) Communication skills3.$.5 4undamental rights at work3.$.6 Company procedures and

standards3.$. (ork values and ethics3.$.- Company policies3.$. Company operating

procedures andstandards

3.$.$/ 8ender and *evelopment3.$.$$ %ersonal 9ygiene3.$.$' Certi!ications and licenses

appreciation3.$.$3 %articipate in training

programs3.$.$) "wards: rewards

-

). %racticeoccupational healthand sa!etyprocedures

).$ %racticingoccupational healthand sa!ety procedures

).$.$ 9a;ards and risksidenti!ication and control

).$.' +rgani;ational sa!ety andhealth protocol

).$.3 Threshold limit value

).$.) +9 indicators).$.5 T0= table).$.6 %hil +9 tandards).$. 7!!ects o! ha;ards in the

workplace).$.- 7rgonomics

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H&$).$. 788 egulations).$/ a!ety egulations

Clean "ir "ct 7lectrical and

4ire a!etyCode

(astemanagement

*isaster%reparednessand?anagement

).$.$$Contingency ?easuresand %rocedures

).$.$' +perational health andsa!ety procedure,practices and regulations

).$.$3 7mergency@related drillsand training

Common$. *evelop and update

Industry 2nowledge$.$ *eveloping and

updating Industry2nowledge

The %hilippine Tourismand hospitality industry

In!ormation media andsources

Career enhancements and

trainings Industry organi;ation Industry linkage

Note# =eri!y and recheck

-

'. +bserve (orkplace9ygiene %rocedures

'.$ +bserving(orkplace9ygiene%rocedures

(orkplace hygieneprocedures

(aste handlingmanagement

%roper Cleaning o!workplace

a!ety and hygienestandards 9ygiene risks 4ood spoilage and

poisoning 4ood handling and

sanitation practices %reventing hygiene risks

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H&$

3. %er!orm Computer+perations

3.$. %er!ormingComputer+perations

eAuirements o! tasks inthe operation o! computer

9ardware and so!twareoperation

8uidelines andprocedures in computeroperation

Computerprogram:application

*ata base packages +9 guidelines 7nterprise procedures %rinting procedures o!tware commands

processingNote# Check and veri!y

-

). %er!orm (orkplaceand a!ety %ractices

).$ %er!ormingworkplace and

a!ety %ractices

9ealth, sa!ety and securityprocedures

eporting %rocedures "necdotal report 7mergency situations %rocedures !or dealing

with emergency situations a!ety and dress codes

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5. %rovide 7!!ectiveCustomer ervice

5.$ %roviding7!!ectiveCustomer ervice

Interactive communicationskills

=erbal and non@verbalcommunication skills

Interpersonal skills 4amiliarity with company

!acilities, products andservices

Industry practices,

procedures and standards %ublic relation elling: pselling

techniAues Telephone ethics, %rocedures in using

telephone, !a machineand internet

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Unit of Competenc Mo!"#e Tit#e Mo!"#e Content$ No% ofH&$ Industry practices Communication %rocedure Communication

gap:barriers Con!lict and Complaintesolutions

9ow to handle complain

CORE$. %rovide 0ink

between 2itchen Bervice "reas

$.$ %roviding 0inkbetween 2itchenB ervice "reas

ervice ware and servicearea identi!ication

a!ety in handling platesand trays

4ood hygiene standardpolicies and procedures

4ood handling andtransport

a!ety reAuirements Communication ?onitoring procedures ervice ware and service

area identi!ication a!ety in handling plates

and trays 4ood hygiene standard

policies and procedures 4ood handling and

transport a!ety reAuirements Communication ?onitoring procedures

)/

'. %rovide 4ood and1everage ervice

'.$ %roviding 4oodand 1everage

ervice

Table setting and dressing +9 eAuirement Checking eAuipment

procedure %rocedure in

preparing:cleaningdining:restaurant area

(elcoming customerprocedure

$6/

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2nowledge on menus anddrinks

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Unit of Competenc Mo!"#e Tit#e Mo!"#e Content$ No% ofH&$ +rdering system Communication 4ood and drinks service

procedure Table clearing procedure %rocessing accounts 1idding goodbye

procedure Communication Clearing, cleaning and

dismantling procedure 4urniture, tables and

eAuipment storingprocedure

3. %rovide oomervice

3.$ %roviding oomervice

%rocess in room servicestandard

%rocedures in Takingorders

TechniAues in selling %rocedures in veri!ying Telephone

courtesy:manners ervice eAuipment

occupational 9ealth andanitation

Trays and trolleys setting 4 and 1 collection

procedures Correct order procedures oom courtesy procedure 4B1 delivering and

serving techniAues %roper %ositioning o! trays

and trolleys %rocessing the guests

accounts Communication tandard procedures in

clearing !loors, returningand dismantlingtray:trolley and re@stockingo! 4 and 1 eAuipments.

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Unit of Competenc Mo!"#e Tit#e Mo!"#e Content$ No% ofH&$). *evelop B update

!ood B beverageknowledge

).$ *eveloping Bupdate !ood Bbeverageknowledge

ources o! in!ormation !or!ood and beverageknowledge like books,maga;ines and tapes

%rocedure on order takingand suggestive selling

Conduct interview on peakperiod where !oods andbeverages are on demandor commonly ordered

%rocedure on taking ordero! customer

%rocedure on cooking!oods and techniAues in

matching !ood withbeverage %rocedure in answering

customer Auestion

$/

Total 356

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COMPETENCY ANALYSIS This table re!lects the number o! modules developed in a particular unit o! competency

UNITS OF COMPETENCY NO% OF MODULEDEVELOPED

TOTAL

BASIC

$. %articipate in (orkplace Communication $'. (ork in Team 7nvironment $3. %ractice Career %ro!essionalism $). %ractice +ccupational 9ealth and sa!ety %rocedures $ )

COMMON

$. *eveloped and pdate Industry 2nowledge $'. +bserve (orkplace 9ygiene %rocedures $3. %er!orm Computer +perations $). %er!orm (orkplace and a!ety %ractices $5.%rovide 7!!ective Customer ervice $ 5

CORE

$. %rovide 0ink 1etween 2itchen and ervice "rea $'. %rovide 4ood and 1everage ervice $3. %rovide oom ervice $). *eveloped and pdate 4ood and 1everage 2nowledge $ )

Tot'# ()

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RESOURCES

TOOLS EQUIPMENT MATERIALS*inner plates, $/ *ining chair 5/ cm D 5/ cm Table napkin

how:base plates, $' Tray stand ?odule

4ish plates, - (aiter station cabinet ?anuals

4ish plates, - Computer 9and outs

*essert plates, %rinter =9 :C*:*=*

Cereal plates, 5 Telephone

ide plates or bread plates, 6 4a ?achine

1ouillon cups and saucers, -@$'o;.

Calculator

Teacups and saucers, 6 ':3 o;. ?ulti media

*emi@tasse, 3 $:3 o;.

Co!!ee pots, ' pint

Tea pots, ' pint

CUTLERIES

*inner knives

*inner !orks

alad knives

alad !orks

4ish knives

4ish !orks

oup spoons

*essert spoons

*essert !orks

Teaspoons

*emi@tasse spoons

0ong spoons

TOOLS EQUIPMENT MATERIALS

Cocktail !orks

ervice !orks

ervice spoons

auce ladles

oup ladles

Cake servers

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GLASS*ARE

ed wine glasses

(hite wine glasses

(ater goblets

TABLES

Auare tables good !or ) persons

CLOTH

5) D5)

/ D /

6) D6)

' D '

ide towels

OTHER ACCESSORIES

alt shakers%epper shakers

%epper mills

ectangular trays

+val trays

ound trays

Tooth pick holders

TOOLS EQUIPMENT MATERIALS

ugar containers

Creamer containers

+il and vinegar containers andholders

auce boats

?enu cards

+rder pads

%ens

4lower bases

eservation books

(ater pitchers

%late covers

1ill !older:change trays

Ice bucket with tongs

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ASSESSMENT METHOD+

*irect observation %ractical demonstration +ral:written test Third party report

COURSE DELIVERY

*emonstration el!@paced instruction 4ilm viewing 0ecture:discussion imulation +n@ the @Eob Training 8roup *iscussion

0ecture:*emonstration

TRAINER,S QUALIFICATION -TQ II.

?ust have completed a Trainers Training ?ethodology Course orits eAuivalent

?ust have at least ' years industry e perience ?ust be a holder o! a 4ood and 1everage ervicing NC level II ?ust be o! good moral character (ith pleasing personality

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