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COLLEGE >FOOD AND BEVERAGE SERVICES NC II

FOOD AND BEVERAGE SERVICES NC II

Units of Competency
Module Title
Learning Outcomes
Nominal Duration
  BASIC COMPETENCIES
(32 hours)
   
     
1. Participate in workplace communication 1.1 Participating in workplace communication 1.1.1 Parts of speech
1.1.2 Sentence construction
1.1.3 Effective communication
1.1.4 Conduct interviews
1.1.5 Sentence construction
1.1.6 Technical writing
1.1.7 Recording information
1.1.8 Basic mathematics
1.1.9 Technical writing
1.1.10 Types of forms
8 hours
2. Work in a team environment 2.1 Working with others 2.1.1 Team role
2.1.2 Relationship and responsibilities
2.1.3 Role and responsibilities within a team
2.1.4 Team members role and responsibilities
2.1.5 Communication process
2.1.6 Team structure
2.1.7 Group planning and decision making
8 hours
3. Practice career professionalism 3.1 Practicing career professionalism 3.1.1 Code of conduct and code of ethics
3.1.2 Personal hygiene
3.1.3 Interpersonal and intrapersonal skills
3.1.4 Communication skills
3.1.5 Fundamental rights at work
3.1.6 Company procedures and standards
3.1.7 Work values and ethics
3.1.8 Company policies
3.1.9 Company operating procedures and standards
3.1.10 Gender and Development
3.1.11 Personal Hygiene
3.1.12 Certifications and licenses appreciation
3.1.13 Participate in training programs
3.1.14 Awards/ rewards
8 hours
4. Practice occupational health and safety procedures 4.1 Practicing occupational health and safety procedures 4.1.1 Hazards and risks identification and control
4.1.2 Organizational safety and health protocol
4.1.3 Threshold limit value (TLV)
4.1.4 OHS indicators
4.1.5 TLV table
4.1.6 Phil OHS Standards
4.1.7 Effects of hazards in the workplace
4.1.8 Ergonomics
4.1.9 EGG Regulations
4.10 Safety Regulations
  - Clean Air Act
  - Electrical and Fire Safety Code
  - Waste management
  - Disaster Preparedness and Management
4.1.11 Contingency Measures and Procedures
4.1.12 Operational health and safety procedure, practices and regulations
4.1.13 Emergency-related drills and training
8 hours
 
  COMMON COMPETENCIES
(40 hours)
   
     
1. Develop and update Industry Knowledge 1.1 Developing and updating Industry Knowledge   - The Philippine Tourism and hospitality industry   - Information media and sources   - Career enhancements and trainings   - Industry organization   - Industry linkage Note: Verify and recheck
8 hours
2. Observe Workplace Hygiene Procedures 2.1 Observing Workplace Hygiene Procedures   - Workplace hygiene procedures
  - Waste handling management
  - Proper Cleaning of workplace
  - Safety and hygiene standards
  - Hygiene risks
  - Food spoilage and poisoning
  - Food handling and sanitation practices
  - Preventing hygiene risks
8 hours
3. Perform Computer Operations 3.1. Performing Computer Operations   - Requirements of tasks in the operation of computer
  - Hardware and software operation
  - Guidelines and procedures in computer operation
  - Computer program/application
  - Data base packages
  - OHS guidelines
  - Enterprise procedures
  - Printing procedures
  - Software commands processing
Note: Check and verify
8 hours
4. Perform Workplace and Safety Practices 4.1 Performing workplace and Safety Practices   - Health, safety and security procedures
  - Reporting Procedures
  - Anecdotal report
  - Emergency situations
  - Procedures for dealing with emergency situations
  - Safety and dress codes
8 hours
 
5. Provide Effective Customer Service 5.1 Providing Effective Customer Service   - Interactive communication skills
  - Verbal and non-verbal communication skills
  - Interpersonal skills
  - Familiarity with company facilities, products and services
  - Industry practices, procedures and standards
  - Public relation
  - Selling/Upselling techniques
  - Telephone ethics,
  - Procedures in using telephone, fax machine and internet
  - Industry practices
  - Communication Procedure
  - Communication gap/barriers
  - Conflict and Complaint Resolutions
  - How to handle complain
8 hours
 
  CORE COMPETENCIES
(300 hours)
   
     
1. Provide Link between Kitchen & Service Areas 1.1 Providing Link between Kitchen & Service Areas   - Service ware and service area identification
  - Safety in handling plates and trays
  - Food hygiene standard policies and procedures
  - Food handling and transport
  - Safety requirements
  - Communication
  - Monitoring procedures
  - Service ware and service area identification
  - Safety in handling plates and trays
  - Food hygiene standard policies and procedures
  - Food handling and transport
  - Safety requirements
  - Communication
  - Monitoring procedures
40 hours
2. Provide Food and Beverage Service 2.1 Providing Food and Beverage Service   - Table setting and dressing
  - OHS Requirement
  - Checking equipment procedure
  - Procedure in preparing/cleaning dining/restaurant area
  - Welcoming customer procedure
  - Knowledge on menus and drinks
  - Ordering system
  - Communication
  - Food and drinks service procedure
  - Table clearing procedure
  - Processing accounts
  - Bidding goodbye procedure
  - Communication
  - Clearing, cleaning and dismantling procedure
  - Furniture, tables and equipment storing procedure
160 hours
3. Provide Room Service 3.1 Providing Room Service   - Process in room service standard
  - Procedures in Taking orders
  - Techniques in selling
  - Procedures in verifying
  - Telephone courtesy/manners
  - Service equipment occupational Health and Sanitation (OHS)
  - Trays and trolleys setting
  - F and B collection procedures
  - Correct order procedures
  - Room courtesy procedure
  - F&B delivering and serving techniques
  - Proper Positioning of trays and trolleys
  - Processing the guests accounts
  - Communication
  - Standard procedures in clearing floors, returning and dismantling tray/trolley and re-stocking of F and B equipments.
90 hours
4. Develop & update food & beverage knowledge 4.1 Developing & update food & beverage knowledge   - Sources of information for food and beverage knowledge like books, magazines and tapes
  - Procedure on order taking and suggestive selling
  - Conduct interview on peak period where foods and beverages are on demand or commonly ordered
  - Procedure on taking order of customer
  - Procedure on cooking foods and techniques in matching food with beverage
  - Procedure in answering customer question
10 hours
 

© 2016 JE MONDEJAR COMPUTER COLLEGE, Tacloban City, Leyte, Philippines
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