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Food and Beverage NC Ii: Core Competency

This document outlines the core competencies and learning outcomes for the Food and Beverage NC II qualification. It includes 4 units of competency: 1) Provide a link between kitchen and service area, 2) Providing food and beverage service, 3) Provide room service, and 4) Develop and update food and beverage knowledge. Each unit includes multiple learning outcomes with their corresponding module content and nominal duration. The units cover key tasks like liaising between kitchen and service areas, preparing and setting tables, taking and processing orders, serving and clearing food and drinks, and researching and sharing information on food and beverage trends.

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Nylevon
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2K views1 page

Food and Beverage NC Ii: Core Competency

This document outlines the core competencies and learning outcomes for the Food and Beverage NC II qualification. It includes 4 units of competency: 1) Provide a link between kitchen and service area, 2) Providing food and beverage service, 3) Provide room service, and 4) Develop and update food and beverage knowledge. Each unit includes multiple learning outcomes with their corresponding module content and nominal duration. The units cover key tasks like liaising between kitchen and service areas, preparing and setting tables, taking and processing orders, serving and clearing food and drinks, and researching and sharing information on food and beverage trends.

Uploaded by

Nylevon
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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FOOD AND BEVERAGE NC II CORE COMPETENCY

Page 1 of 1

UNIT OF
COMPETENCY
LEARNING OUTCOME MODULE CONTENT
NOMINAL
DURATION
CORE
1. PROVIDE A LINK
BETWEEN KITCHEN
AND SERVICE AREA
LO1 Liase between
kitchen and service areas

1. Workflow structures within a food and
beverage service location
2. Communication and interpersonal skills
3. Roles and responsibilities in the food service
team


LO2 Clean and clear food
service area
1. Hygienic and appropriate personal
presentation
2. Legislation on OH & S and food hygiene


2. PROVIDING
FOOD AND
BEVERAGE SERVICE
LO3 Prepare
dining/restaurant area for
service
1. Preparation of service equipment / utensils
and supplies
2. Cleanliness and condition of equipment /
utensils and supplies


LO4 Prepare and set
tables

1. Completeness of table set-up
2. Balance and Uniformity of utensils used
3. Order of the utensils
4. Eye appeal
5. Timeliness

LO5 Welcome customers

1. Welcoming / greeting the guest protocol
2. Steps procedure and rationale in seating the
guest


LO6 Take and process
orders
1. Take food / beverage order
2. Present the menu to guests


LO7 Serve and clear food
and drinks

1. Sequence table serving ( a la carte, la carte
fine dining with wine service
2. Safety practices and precautionary measures
in serving guest orders
3. Bussing and cleaning the table


LO8 Close down
restaurant/dining area
1. Procedures in re-setting tables
2. Safety practices in resetting the table


3. PROVIDE ROOM
SERVICE

LO9 Take and process
room service orders
1. Taking room service orders
LO10 Set-up trays and
trolleys
2. Equipment and material selection and set-up


L011 Presents room
service meals and
beverages to guests
3. Room service meal delivery and serving


LO12 Present room
service accounts
4. Billing of guest


LO13 Clear room service
area
5. Clean room service area


4. DEVELOP AND
UPDATE FOOD AND
BEVERAGE
KNOWLEDGE
LO14 Research general
information on food and
beverage cocktails
1. Past and current trend in food and beverage
2. Types of food and beverage
3. Special dietary requirements
4. Special cultural needs

LO15 Share information
with customers
5. Appropriate combinations of food and
beverage based on the following:
Customer preferences
Traditional combinations of foods and
beverages
Special dietary requirements
Special cultural needs
6. National/local Act related to service of food
and beverage

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