TESDA-OP CO-01-F11

(Rev. No. 00-03/08/17)

COMPETENCY-BASED CURRICULUM (Blended Delivery)

A. Course Design

Course Title: FOOD AND BEVERAGE SERVICES

Nominal Duration: 320 HRS.

Qualification Level: NC II

This course is designed to enhance the knowledge, skills and attitudes in FOOD AND BEVERAGE
SERVICES NC II in accordance with industry standards. It covers the basic, common and core
Course Description: competencies required in the delivery of food and beverage service in various foodservice facilities. It
covers the core competencies on preparing the dining room for service, welcoming guests and taking
food and beverage orders, promoting food and beverage products, providing food and beverage
service to guests, providing room service, and receiving and handling guest concerns.

Trainees or students wishing to gain entry into this course should possess the following requirements:
Trainee Entry Requirements:  can communicate in basic English both oral and written
 at least completed the 10-year basic education
 can perform basic mathematical computation
Course Structure

Basic Competencies
(18 Hours)
Nominal
Unit of Competency Module Title Learning Outcomes
Duration
1. Participate in 1.1 Participating in 1.1.1 Obtain and convey workplace information
workplace workplace communication 1.1.2 Speak English at a basic operational level 4.5 hours
communication 1.1.3 Participate in workplace meetings and
discussions
1.1.4 Complete relevant work related documents
2. Work in a team 2.1 Working in a team 2.1.1 Describe and identify team role and
environment environment responsibility in a team 4.5 hours
2.1.2 Describe work as a team member
2.1.3 Work effectively with colleagues
2.1.4 Work in a socially diverse environment
3. Practice career 3.1 Practicing career 3.1.1 Integrate personal objectives organizational
professionalism professionalism goals 4.5 hours
3.1.2 Set and meet work priorities
3.1.3 Maintain professional growth and development
4. Practice occupational 4.1 Practicing occupational 4.1.1 Evaluate hazard and risks
health and safety health and safety 4.1.2 Control hazards and risks
procedures procedures 4.1.3 Maintain occupational health and safety
4.1.4 Perform basic first-aid procedures

Common Competencies
(18hours)
Nominal
Unit of Competency Module Title Learning Outcomes
Duration
1. Develop and update 1.1 Developing and 1.1.1 Seek information on the industry
industry knowledge updating industry 1.1.2 Update continuously relevant industry knowledge 3 hours
knowledge 1.1.3 Develop and update local knowledge
1.1.4 Promote products and services to customers
2. Observe workplace 2.1 Observing workplace 2.1.1 Follow hygiene procedures
hygiene procedures hygiene procedures 2.1.2 Identify and prevent hygiene risk 3 hours
3. Perform computer 3.1 Performing computer 3.1.1 Plan and prepare task to be undertaken
operations operations 3.1.2 Input data into a computer 4 hours
3.1.3 Assess information using computer

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 3.1.4 Produce/output data using computer system
3.1.5 Maintain computer system
4. Perform workplace and 4.1 Practicing workplace 4.1.1 Practice workplace procedures for health, safety
safety practices and safety safety and security practices
practices 4.1.2 Perform child protection duties relevant to the 4 hours
tourism industry
4.1.3 Observe and monitor people
4.1.4 Deal with emergency situations
4.1.5 Maintain safe personal presentation standards
4.1.6 Maintain a safe and secure workplace
5. Provide effective 5.1 Providing effective 5.1.1 Greet customers
customer service customer service 5.1.2 Identify needs of customers 4 hours
5.1.3 Deliver service to customer
5.1.4 Handle queries through use of common business
tools and technology
5.1.5 Handle complaints/conflict situations, evaluation
and recommendations

Core Competencies
(320 hours)
Nominal
Unit of Competency Module Title Learning Outcomes
Duration
1. Prepare the dining 1.1 Preparing the dining 1.1.1 Take table reservation
room/restaurant area room/restaurant area 1.1.2 Prepare service stations and equipment 52 hours
for service for service 1.1.3 Set-up the tables in the dining area
1.1.4 Set the mood/ambiance of the dining areas
2. Welcome guests and 2.1 Welcoming guests 2.1.1 Welcome and greet guests
take food and and take food and 2.1.2 Seat the guest
beverage orders beverage orders 2.1.3 Take food and beverage orders 52 hours
2.1.4 Liaise between kitchen and service areas

3. Promote food and 3.1 Promoting food and 3.1.1 Know the product
beverage orders beverage orders 3.1.2 Undertake suggestive selling 52 hours
3.1.3 Carry out upselling strategies
4. Provide food and 4.1 Providing food and 4.1.1 Serve food orders
beverage services to beverage services to 4.1.2 Assist the diners
guests guests 4.1.3 Perform banquet or catering food service
4.1.4 Serve beverage orders 60 hours
4.1.5 Process payments and receipts
4.1.6 Conclude food service and close down dining
Area
4.1.7 Manage intoxicated persons
5. Provide room service 5.1 Providing room 5.1.1 Take and process room service orders
service 5.1.2 Set-up trays and trolleys
5.1.3 Present and serve food and beverage orders 52 hours
to guests
5.1.4 Present room service account
5.1.5 Clear away room service equipment
6. Receive and handle 6.1 Receiving and 6.1.1 Listen to the complaint
guest concerns handling guest 6.1.2 Apologize to the guest 52 hours
concerns 6.1.3 Take proper action on the complaint
6.1.4 Record complaint

Assessment Methods: Demonstration Observation Interviews/Questioning

Individual/Group Project or Report Written Examination Simulation/Practical test

Course Delivery: Lecture

Demonstration
Role-play

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 Simulation
Group Discussion
Interaction
Practice session
Games
Role Play
Plant tour
Symposium
Individual/Group Assignment
Field Visit
Video Presentation
Tutorial or self-pace
Practice Session
Demonstration with return demo
Audio-visual presentations
Visual aids (photos, drawings)
AV/Film viewing

LIST OF TOOLS, EQUIPMENT AND MATERIALS

WAITERING TOOLS, MATERIALS AND EQUIPMENT

QTY. DINNERWARE QTY CUTLERIES QTY GLASSWARE

24 pcs. Dinner plates, 24 pcs. Dinner knives 24 pcs. Red wine glasses
10”
6 pcs. Show/service plates, 24 pcs. Dinner forks 24 pcs. White wine glasses
11 - 14”
24 pcs. Salad plates, 24 pcs. Salad knives 24 pcs. Water goblets
7 - 8”
24 pcs. Fish plates, 24 pcs. Salad forks 24 pcs. Juice glasses/Hi ball
8 - 9”
24 pcs. Dessert plates, 24 pcs. Fish knives 24 pcs. Champagne flute
7 - 8”
24 pcs. Side plates or 24 pcs. Fish forks 24 pcs. Collins glasses
Bread plates, 6”
24 pcs. Soup plate/bowl 24 pcs. Soup spoons (cream and 24 pcs. Pilsner glasses/Ice tea glasses
consume)
24 pcs. Cubs and saucers 24 pcs. Dessert spoons
5 - 6 oz
24 pcs. Dessert forks

24 pcs. Teaspoons

24 pcs. Cocktail forks

6 pcs Service forks

6 pcs Service spoons

24 pcs. Steak knives

24 pcs. Butter knives

24 pcs. Oyster forks

QTY. OTHER SERVICEWARE QTY QTY OTHER ACCESSORIES

2 units Coffee pot 4 pcs 54” x 54” table cloth 2 pcs Menu Folders

2 units Tea pot 2 pcs Table skirting cloths 2 pcs Order pads

4 pcs. Salt and Pepper shakers 2 pcs Rectangular table cloths 2 pcs Bill folder/change trays

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 6 pcs. Service trays 4 pcs Slide towels 1 unit Waiter station/cabinet

8 pcs. Silver platters 30 pcs 16” x 16” Cloth table 2 pcs Tray stand (optional)
napkin
8 pcs. Round (bar) trays
TABLES/CHAIRS
4 pcs. Tooth pick holders 4 pcs Square/rectangular tables (4’s/6”s)

6 pcs. Napkin holders 2 pcs Round tables (8’s)

5 pcs. Sugar containers 36 pcs. Dining/Banquet chairs

5 pcs. Creamer containers

4 pcs. Sauce/gravy boats

4 pcs. Soup tureen

2 pcs Peppermill

2 pcs Food tongs

2 pcs Sauce ladles

2 pcs Soup ladles

2 pcs Cake servers

6 pcs Water pitchers

8 pcs (Room Service)

Plate Covers
2 pcs Ice buckets with tongs

TRAINING FACILITIES:

FOOD AND BEVERAGE SERVICES NCII

Based on a class intake of 25 students/trainess.

Space Requirement Size in Meters Area in Total Area in Sq.

Sq. Meters
Meters
Lecture/Laboratory Area 5 x 10 50 50
Wash Room 2x5 10 10
Tool Room/Supply Room 5x4 20 20
Circulation Area 5x5 25 25
Total Workshop Area: 105

TRAINERS QUALIFICATION

FOOD AND BEVERAGE SERVICES NC II

TRAINER'S QUALIFICATION

• Must be a holder of National TVET Trainers Certificate (NTTC) Level I in Food and Beverage Services NC II
• Must have at least 2 years industry experience
• Must have attended and/or has been involved in food and beverage service trainings, seminars, conventions or related activities in the
last 5 years

B.MODULES OF INSTRUCTION

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Basic Competencies :
Unit of Competency : Participate in workplace communication
Modules Title: Participating in workplace communication
Module Descriptor: This unit covers the knowledge, skills and attitudes required to gather, interpret and convey
information in response to workplace requirements.
Nominal Duration:
Summary of Learning Outcomes:
LO1. Obtain and convey workplace information
LO2. Speak English at a basic operational level
LO3. Participate in workplace meetings and discussions
LO4. Complete relevant work related documents

Details of Learning Outcomes:

LO1. Obtain and convey workplace information

Learning Method Mode of Delivery

Independent Study

Distance Learning
Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar
Forum
Video

Time

Time
F2F
 Specific and relevant  Workplace The following 30
x x x x mins.
information is Communication resources must
accessed from  Language and be provided: x x x x 30
mins.
appropriate sources Tone in
 Effective Communication  Electronic x x x x 30
mins.
questioning , active  Active Listening memos,
listening and and Questioning instruction
speaking skills are and forms
used to gather and  Signals, signs
convey information and diagrams
 Appropriate medium (sample)
is used to transfer  Circular
information and (sample)
ideas  Notices
 Appropriate non- (sample)
verbal Full Online
communication is Delivery
used requirements:
 Appropriate lines of  Internet
communication with Connection at
supervisors and least 3 mbps
colleagues are  LMS (Google
identified and Classroom,
followed Module, etc)
 Defined workplace  Videocon App
procedures for the (Google Meet,
location and storage Zoom, FB
of information are Rooms)
used  ELearning
 Personal interaction version of the
is carried out clearly course
and concisely

Details of Learning Outcomes:

LO2. Speak English at a basic operational level

Page 5 of 36
 Learning Method Mode of Delivery

Independent Study
Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar
Forum

Online
Video

Time

Time
F2F
 Simple conversations  Simple Full Online
on familiar topics Conversations Delivery x x x x .
with work colleagues  Supervisor’s requirements:
is participated Instructions or  Internet
 Simple verbal Requests
Connection at
instructions or  Simple Verbal
requests are Instructions or least 3
responded to Requests mbps
 Simple requests are  Routine  LMS (Google
made Procedures Classroom,
 Routine procedures  Likes, Dislikes Moodle, etc)
are described and Preferences  Videocon App
 Likes, dislikes and  Different Forms (Google Meet,
preferences are of Expression in Zoom, FB
expressed English Rooms)
 Different forms of
 ELearning
expression in English
is identified
version of the
course

Details of Learning Outcomes:

LO3. Participate in workplace meetings and discussions

Learning Method Mode of Delivery

Independent Study

Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar
Forum

Online
Video

Time

Time
F2F

Page 6 of 36
 Team meetings are  Workplace The following
attended on time Meetings resources must
 Own opinions are  Types and Styles be provided: 1.5
x x x hr.
clearly expressed of Meetings
and those of others  Participating in  Fax machine
are listened to Meetings  Telephone
without interruption  Writing
 Meeting inputs are Materials
consistent with the  Internet
meeting purpose and facilities
established protocols  Manual filing
 Workplace system
interactions are  Computer-
conducted in a based filing
courteous manner system
 Questions about  Electronic
simple routine memos,
workplace instruction
procedures and and forms
maters concerning  Signals, signs
working conditions of and diagrams
employment are (sample)
asked and  Circular
responded to (sample)
 Meetings outcomes  Notices
are interpreted and (sample)
implemented
Full Online
Delivery
requirements:
 Internet
Connection at
least 3 mbps
 LMS (Google
Classroom,
Moodle, etc)
 Videocon App
(Google Meet,
Zoom, FB
Rooms)
 ELearning
version of the
course

Details of Learning Outcomes:

LO4. Complete relevant work related documents
Learning Method Mode of Delivery
Independent Study

Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar
Forum

Online
Video

Time

Time
F2F

 Range of forms  Workplace The following

relating to conditions Documentation resources must
of employment are  Types of Job be provided: x x x 1.5
hr.

Page 7 of 36
 completed accurately Specific
and legibly Documentation  Fax machine
 Workplace data is  Telephone
recorded on standard  Writing
workplace forms and Materials
documents  Internet
 Basic mathematical facilities
processes are used  Manual filing
for routine system
calculations  Computer-
 Errors in recording based filing
information on forms/ system
documents are  Electronic
identified and memos,
properly acted upon instruction
 Reporting and forms
requirements to  Signals, signs
supervisor are and diagrams
completed according (sample)
to organizational  Circular
guidelines (sample)
 Notices
(sample)

Full Online
Delivery
requirements:
 Internet
Connection at
least 3 mbps
 LMS (Google
Classroom,
Moodle, etc)
 Videocon App
(Google Meet,
Zoom, FB
Rooms)
 ELearning
version of the
course

Basic Competencies :
Unit of Competency : Work in a team environment
Modules Title: Working in a team environment
Module Descriptor: This unit covers the skills, knowledge and attitudes to identify role and responsibility as a member
of a team.
Nominal Duration:
Summary of Learning Outcomes:
LO1. Describe team role and scope
LO2. Identify own role and responsibility within team
LO3. Work as a team member
LO4. Work effectively with colleagues
LO5. Work in socially diverse environment

Page 8 of 36
Details of Learning Outcomes:
LO1. Describe team role and scope

Learning Method Mode of Delivery

Independent Study
Assessment Criteria Contents Conditions

Assignment

Social Media
Webinar
Forum

Online
Video

Time

Time
F2F
 The role and  Teamwork and The following
objective of the team Support resources must be
is identified from  Roles and provided: 1.5
x x x hr.
available sources of Responsibilities
information within a Team  Standard
 Team parameters, operating and
reporting other
relationships and workplace
responsibilities are procedure
identified from team (sample)
discussions and  Job
appropriate external procedures
source (sample)
 Machine/equip
ment with
manufacturer’s
specifications
and
instructions
 Organizational
and personnel
chart
 Client/supplier
instructions
(sample)
 Quality
standards
system
 OHS and
environmental
standards
 Work
procedures
and practices
 Safety,
environmental,
housekeeping
and quality
guidelines
Full Online
Delivery
requirements:
 Internet
Connection at
least 3 mbps
 LMS (Google
Classroom,
Moodle, etc)

Page 9 of 36
  Videocon App
(Google Meet,
Zoom, FB
Rooms)
 ELearning
version of the
course

Details of Learning Outcomes:

LO2. Identify own role and responsibility within team

Independent Study Learning Method Mode of Delivery

Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar
Forum

Online
Video

Time

Time
F2F
 Individual role and  Individual The following
responsibilities within Responsibilities resources must
the team within the be provided: 1.5
x x x hr.
environment are workgroup
identified  Supporting  Standard
 Roles and Team Members operating and
responsibility of other other
team members are workplace
identified and procedure
recognized (sample)
 Reporting  Job
relationships within procedures
team and external to (sample)
team are identified  Machine/equi
pment with
manufacturer’
s
specifications
and
instructions
 Organizationa
l and
personnel
chart
 Client/supplie
r instructions
(sample)
 Quality
standards
system

Page 10 of
  OHS and
environmenta
l standards
 Work
procedures
and practices
 Safety,
environmenta
l,
housekeeping
and quality
guidelines

Full Online
Delivery
requirements:
 Internet
Connection at
least 3 mbps
 LMS (Google
Classroom,
Moodle, etc)
 Videocon App
(Google Meet,
Zoom, FB
Rooms)
 ELearning
version of the
course

Details of Learning Outcomes:

LO3. Work as a team member

Learning Method Mode of Delivery

Independent Study

Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar
Forum

Online
Video

Time

Time
F2F

 Effective and  Communicating  Individual role

appropriate forms of Relevant and
communications Information responsibilitie 1.5
x x x hr.
used and interactions within a Team s within the
undertaken with  Role of Support team
team members who  Timing and environment
contribute to Support are identified
known team  Roles and
activities and responsibility
objectives of other team
 Effective and members are
appropriate identified and
contributions made recognized
to complement team  Reporting
activities and relationships
objectives, based on within team
individual skills and and external
competencies and to team are
workplace context

Page 11 of
 Observed protocols identified
in reporting using The
standard operating communicatio
procedures n process
 Contribute to the  Team
development of team structure
work plans based on  Team roles
an understanding of  Team culture
team’s role and  Group
objectives and planning and
individual decision
competencies of the making
members. complete
individual
tasks within
designated
time lines
The
following
resources
must be
provided:

 Standard
operating and
other
workplace
procedure
(sample)
 Job
procedures
(sample)
 Machine/equi
pment with
manufacturer’
s
specifications
and
instructions
 Organizationa
l and
personnel
chart
 Client/supplie
r instructions
(sample)
 Quality
standards
system
 OHS and
environmenta
l standards
 Work
procedures
and practices
 Safety,
environmenta
l,
housekeeping
and quality
guidelines
 Full Online
Delivery
requirements:
 Internet

Page 12 of
 Connection at
least 3 mbps
 LMS (Google
Classroom,
Moodle, etc)
 Videocon App
(Google
Meet, Zoom,
FB Rooms)
 ELearning
version of the
course

Details of Learning Outcomes:

LO4. Work effectively with colleagues

Learning Method Mode of Delivery

Independent Study
Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar
Forum

Online
Video

Time

Time
F2F
 Information is  Relay 
communicated information in a
clearly and in clear and 1.5
x x x hr.
concise manner concise manner
using appropriate using
communication appropriate
techniques communication
 Relationships are techniques
established and  Use language
maintained and tone
effectively appropriate to a
with colleagues particular
 Work activities are audience,
performed within the purpose and
team to ensure situation, taking
achievement of team into account the
goals relevant factors
involved
 Use active
listening and
questioning to
facilitate effective
two-way
communication
with others
 Identify potential
and existing
conflicts and
seek solutions in
conjunction with
all involved
parties
 Assist to resolve
workplace
conflict and
manage
difficulties to
achieve positive

Page 13 of
 outcomes
 Maintain a
positive and co-
operative
manner
 Provide support
to colleagues to
ensure
achievement of
team goals
 Discuss and
resolve problems
through agreed
and/or accepted
processes

Details of Learning Outcomes:

LO5. Work in socially diverse environment

Learning Method Mode of Delivery

Independent Study
Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar
Forum

Online
Video

Time

Time
F2F
 Customers and  Value customers 
colleagues from and colleagues from
diverse backgrounds different cultural 1.5
x x x hr.
are communicated groups and treat
with, in all verbal and them with respect
non-verbal forms and sensitivity
 Cross cultural  Take into
misunderstandings consideration
are dealt with, taking cultural differences
account of cultural in all verbal and non-
considerations verbal
communication
 Attempt to overcome
language barriers
 Obtain assistance
from colleagues,
reference books or
outside
organizations when
Required
 Identify issues which
may cause conflict
or misunderstanding
in the workplace
 Address difficulties
with the appropriate
people and seek
assistance from
team leaders or
others where
required
 Consider possible
cultural differences
when difficulties or
misunderstandings

Page 14 of
 occur
 Make efforts to
resolve
misunderstandings,
taking account of
cultural
considerations
 Refer issues and
problems to the
appropriate team
leader/supervisor for
follow up

Basic Competencies :
Unit of Competency : Practice Career Professionalism
Modules Title: Practicing Career Professionalism
Module Descriptor: This unit covers the knowledge, skills and attitudes in promoting career growth and advancement.
Nominal Duration:
Summary of Learning Outcomes:
LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO3. Maintain professional growth and development

Details of Learning Outcomes:

LO1. Integrate personal objectives with organizational goals

Learning Method Mode of Delivery

Independent Study

Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar
Forum

Online
Video

Time

Time
F2F
 Personal growth and  What is 
work plans are Professionalism?
pursued towards  What is the 1.5
x x x hr.
improving the Difference between
qualifications set for Interpersonal and
the profession Intrapersonal
 Intra- and  The importance of
interpersonal organizational
relationships are commitment in the
maintained in the workplace
course of managing
oneself based on
performance
evaluation
 Commitment to the
organization and its
goal is demonstrated
in the performance of

Page 15 of
 duties

Details of Learning Outcomes:

LO2. Set and meet work priorities

Learning Method Mode of Delivery

Independent Study
Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar
Forum

Online
Video

Time

Time
F2F
 Competing demands  The “Everything is 
are prioritized to important” paradox:
achieve personal, 9 practical methods 1.5
x x x hr.
team and for how to prioritize
organizational goals your work (and time)
and objectives.
 Resources are
utilized efficiently and
effectively to manage
work priorities and
commitments
 Practices along
economic use and
maintenance of
equipment and
facilities are followed
as per established
procedures

Details of Learning Outcomes:

LO3. Maintain professional growth and development

Learning Method Mode of Delivery

Independent Study

Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar
Forum

Online
Video

Time

Time
F2F

 Trainings and career  5 ways to manage 

opportunities are your personal and
identified and availed professional 1.5
x x x hr.
of based on job development
requirements

Page 16 of
 Recognitions are
sought/received and
demonstrated as
proof of career
advancement
 Licenses and/or
certifications relevant
to job and career
are obtained and
renewed

Basic Competencies :
Unit of Competency : Practice occupational health and safety
Modules Title: Practicing occupational health and safety
Module Descriptor: This unit covers the outcomes required to comply with regulatory and organizational requirements
for occupational health and safety.
Nominal Duration:
Summary of Learning Outcomes:
LO1. Identify hazards and risks
LO2. Evaluate hazards and risks
LO3. Control hazards and risks
LO4. Maintain OHS awareness
LO5. Perform basic first-aid procedures

Details of Learning Outcomes:

LO1. Identify hazards and risks

Assessment Criteria Contents Conditions Learning Method Mode of Delivery

Page 17 of
 Independent Study

Social Media
Assignment

Webinar
Forum

Online
Video

Time

Time
F2F
 Safety regulations  Hazards and Risks 
and workplace safety Identification and
and hazard control Control 1.5
x x x hr.
practices and
procedures are
clarified and
explained based on
organization
procedures
 Indicators are
identified to minimize
or eliminate risk to
co-workers,
workplace and
environment in
accordance with
organization
procedures
 Contingency
measures during
workplace accidents,
fire and other
emergencies are
recognized and
established in
accordance with
organization
procedures

Details of Learning Outcomes:

LO2. Evaluate hazards and risks

Learning Method Mode of Delivery

Independent Study

Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar
Forum

Online
Video

Time

Time
F2F

 Terms of  Evaluating Hazard 

maximum tolerable and risks
limits which when 1.5
x x x hr.
exceeded will result
in harm or damage
are identified
based on threshold
limit values (TLV)
 Effects of the
hazards are
determined
 OHS issues and/or
concerns and
identified safety

Page 18 of
 hazards are reported
to designated
personnel in
accordance with
workplace
requirements and
relevant workplace
OHS legislation

Details of Learning Outcomes:

LO3. Control hazards and risks

Learning Method Mode of Delivery

Independent Study
Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar
Forum

Online
Video

Time

Time
F2F
 Occupational Health  Control Hazard and 
and Safety (OHS) Risks
procedures for 1.5
x x x hr.
controlling
hazards/risks in
workplace are
consistently followed
 Procedures for
dealing with
workplace accidents,
fire and emergencies
are followed in
accordance with
organization OHS
policies
 Personal protective
equipment (PPE) is
correctly used in
accordance with
organization OHS
procedures and
practices
 Appropriate
assistance is
provided in the event
of a workplace
emergency in
accordance with
established
organization protocol

Details of Learning Outcomes:

LO4. Maintain OHS awareness

Learning Method Mode of Delivery

Page 19 of
 Independent Study
Assessment Criteria Contents Conditions

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 Emergency-related  Maintain 
drills and trainings Occupational Health
are participated in as and Safety 1.5
x x x hr.
per established
organization
guidelines and
procedures
 OHS personal
records are
completed and
updated in
accordance with
workplace
requirements

Details of Learning Outcomes:

LO5. Perform basic first-aid procedures

Learning Method Mode of Delivery

Page 20 of
 Independent Study
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 Situation is assessed  Assess the 
in accordance with situation
accepted practice  Apply basic first 1.5
x x x hr.
aid techniques
 Basic first-aid  Record accidents
techniques is applied and injuries in
in accordance with accordance with
established first-aid enterprise
procedures and procedures
enterprise policy  Communicate
details of the
 Details of the incident incident
is communicated in a
timely
 manner according to
enterprise policy

Page 21 of
Core Competencies :
Unit of Competency : Prepare the dining room/restaurant area for service
Modules Title: Prepare the dining room/restaurant area for service
Module Descriptor: This unit covers the knowledge and skills required in the preparation of the dining room /restaurant
area before the start of the service operations. It involves opening duties or the dining room mise-
en-place prior to service. This unit includes the knowledge and skills in taking reservations,
preparing service stations, table-setting, and setting the ambiance of the food service facility.
Nominal Duration:
Summary of Learning Outcomes:
LO1. Take table reservations
LO2. Prepare service stations and equipment
LO3. Set up the tables in the dining area
LO4. Set the mood/ambiance of the dining area

Details of Learning Outcomes:

LO1. Take table reservations

Learning Method Mode of Delivery

Independent Study
Assessment Criteria Contents Conditions

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Video

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 Inquiries are
answered promptly,  Process incoming
clearly and reservations to the x x X x
accurately. establishment
 Pertinent questions
are asked to
complete the details
of the reservations.
 Reservations data
are recorded on
forms accurately
based on
establishment’s
standards.
 Details of the
reservations are
repeated back and
confirmed with the
party making the
reservation.
 Additional
information about the
food service
establishment is
provided when
necessary.

Details of Learning Outcomes:

LO2. Prepare service stations and equipment

Assessment Criteria Contents Conditions Learning Method Mode of Delivery

Page 22 of
 Independent Study

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 Service or waiter’s  Check requirements 
stations are stocked for the upcoming
with supplies service session 1.5
x x x hr.
necessary for  Check cleanliness of
service. the facility and
 All tableware and conduct spot and
dining room makeup cleaning as
equipment are required
cleaned, wiped and  Check and prepare
put in their proper equipment for
places. service
 Special tent cards
and similar special
displays are put up
for promotion.
 Cleanliness and
condition of all
tables, tableware and
dining room
equipment are
checked.
 Water pitchers and
ice buckets are filled.
 Electrical appliance
or equipment like
coffee pots, tea pots,
plate warmers etc. in
the dining area are
turned on and kept
ready.
 Condiments and
sauce bottles are
refilled and the necks
and tops of the
bottles are wiped
clean and dry.

Details of Learning Outcomes:

LO3. Set up the tables in the dining area

Learning Method Mode of Delivery

Independent Study

Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar
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Online
Video

Time

Time
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 Tables are set  Match table setting 

according to the to menu for the
standards of the food session 1.5
x x x hr.
service  Set tables and dress
establishment. where appropriate

Page 23 of
 In cases where the  Complete final
menu is pre-arranged inspection of room
or fixed, covers are and table set
set correctly ups
according to the  Identify and report
predetermined menu. recurring problems
 Tableware and with set up to the
glassware are wiped appropriate person
and polished before to prevent
they are set up on recurrence
the table.
 Cloth napkins are
folded properly and
laid on the table
appropriately
according to napkin
folding style.
 Buffet or display
tables are skirted
properly taking into
account symmetry,
balance and
harmony in size and
design.

Details of Learning Outcomes:

LO4. Set the mood/ambiance of the dining area

Learning Method Mode of Delivery

Independent Study

Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar
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Online
Video

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Time
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 Lights are adjusted  Set up dining area 
according to time of for trading session
the day.  Prepare and adjust 1.5
x x x hr.
 Tables, chairs and the environment
other dining room
furniture are
arranged to ensure
comfort and
convenience of the
guests.
 Appropriate music is
played when
applicable
 Floors/carpets are
cleaned and made
sure are dry.
 Air-condition or
cooling units are
adjusted for the
comfort of the guests
 Decorations are set-
up according to
theme or concept of
the dining room.

Page 24 of
Core Competencies :
Unit of Competency : Welcome guests and take food and beverage orders
Modules Title: Welcoming guests and take food and beverage orders
Module Descriptor: This unit deals with the knowledge and skills required in providing pre-meal services to the dining
guests as soon as they arrive in the foodservice facility. It covers the dining room or restaurant
service procedures before the food and beverage orders are served. This unit involves the initial
steps in the sequence of service that includes the welcoming of guests, seating the guests, taking
food and beverage orders and liaising between the kitchen and the service area.
Nominal Duration:
Summary of Learning Outcomes:
LO1. Welcome and greet guests
LO2. Seat the guests
LO3. Take food and beverage orders
LO4. Liaise between kitchen and service areas

Details of Learning Outcomes:

LO1. Welcome and greet guests

Learning Method Mode of Delivery

Independent Study
Assessment Criteria Contents Conditions

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Video

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 Guests are  Welcome guests on 
acknowledged as arrival
soon as they arrive.  Special needs 1.5
x x x hr.
 Guests are greeted customers
with an appropriate
welcome.
 Details of
reservations are
checked based on
established standard
policy.

Details of Learning Outcomes:

LO2. Seat the guests

Assessment Criteria Contents Conditions Learning Method Mode of Delivery

Page 25 of
 Independent Study

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 Guests are escorted  Seat guests at 
and seated nominated or
according to table designated tables 1.5
x x x hr.
allocations  Offer pre-meal
 Tables are utilized services
according to the
number of party.
 Guests are seated
evenly among
stations to control the
traffic flow of
guests in the dining
room.
 Cloth napkins are
opened for the
guests when
applicable.
 Water is served
when applicable,
according to the
standards of the
foodservice facility.

Details of Learning Outcomes:

LO3. Take food and beverage orders

Learning Method Mode of Delivery

Independent Study

Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar
Forum

Online
Video

Time

Time
F2F

 Guests are  Present menus and 

presented with the wine/drink lists
menu according to  Provide service 1.5
x x x hr.
established standard advice and
practice. information to guests
 Orders are taken  Adjust
completely in settings/covers to
accordance with the reflect menu items
establishment’s selected
standard procedures.
 Special requests and
requirements are
noted accurately.
 Orders are repeated
back to the guests to
confirm items.

Page 26 of
 Tableware and
cutlery appropriate
for the menu choices
are provided and
adjusted in
accordance with
establishment
procedures.

Details of Learning Outcomes:

LO4. Liaise between kitchen and service areas

Learning Method Mode of Delivery

Independent Study
Assessment Criteria Contents Conditions

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Assignment

Webinar
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Video

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Time
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 Orders are placed  Transfer orders to 
and sent to the service and
kitchen promptly. preparation points 1.5
x x x hr.
 Quality of food is  Liaise with other
checked in staff regarding
accordance with intended service
establishment delivery
standards
 Tableware is
checked for chips,
marks, cleanliness,
spills, and drips
 Plates and/or trays
are carried out
safely.
 Colleagues are
advised promptly
regarding readiness
of items for service
 Information about
special requests,
dietary or cultural
requirements is
relayed accurately to
kitchen where
appropriate.
 Work technology are
observed according
to establishment
standard policy and
procedures

Core Competencies :
Unit of Competency : Promote food and beverage products
Modules Title: Promoting food and beverage products
Module Descriptor: This unit deals with the knowledge and skills required in providing advice to customers on food
and beverage products in foodservice enterprises.
Nominal Duration:
Summary of Learning Outcomes:

Page 27 of
LO1. Know the product
LO2. Undertake Suggestive selling
LO3. Carry out Upselling strategies

Details of Learning Outcomes:

LO1. Know the product

Learning Method Mode of Delivery

Independent Study
Assessment Criteria Contents Conditions

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Assignment

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Video

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Time
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 Names and Research general 
pronunciations of information on food and
dishes in the menu beverage products 1.5
x x x hr.
are mastered.
 Ingredients of dishes
are memorized.
 Sauces and
accompaniments are
known by heart.
 Descriptions of every
item in the menu are
studied.
 Common food
allergens are
mastered to prevent
serious health
consequences.

Details of Learning Outcomes:

LO2. Undertake Suggestive selling

Learning Method Mode of Delivery

Independent Study

Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar
Forum

Online
Video

Time

Time
F2F

 Information about the  Sell menu items and 

food items are drinks proactively
provided in clear  Recommend wines 1.5
x x x hr.
explanations and and drinks to
descriptions. accompany selected
 Items on specials or foods
promos are offered

Page 28 of
 to assist guests with
food and beverage
selections.
 Name of specific
menu items are
suggested to guests
rather than just
mentioning the
general categories in
the menu to help
them make the
choice and know
what they want.
 Standard food and
beverage pairings
are recommended.
 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.
 Suggestive selling is
carried out discreetly
so as not to be too
pushy or too
aggressive.

Details of Learning Outcomes:

LO3. Carry out Upselling strategies

Learning Method Mode of Delivery

Independent Study

Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar
Forum

Online
Video

Time

Time
F2F

 Slow moving but  

highly profitable
items are suggested 1.5
x x x hr.
to increase guest
check.
 Second servings of
items ordered are
offered.
 Food portion or size
is mentioned for
possible adjustments
with the orders.
 New items are
recommended to
regular guests to
encourage them to
try other items in the

Page 29 of
 menu.

Core Competencies :
Unit of Competency : Provide food and beverage services to guests
Modules Title: Providing food and beverage services to guests
Module Descriptor: This unit deals with the knowledge and skills required in providing advice to customers on food
and beverage products in foodservice enterprises.
Nominal Duration:
Summary of Learning Outcomes:
LO1. Serve food orders
LO2. Assist the diners
LO3. Perform banquet or catering food service
LO4. Serve Beverage Orders
LO5. Process payments and receipts
LO6. Conclude food service and close down dining area

Details of Learning Outcomes:

LO1. Serve food orders

Learning Method Mode of Delivery

Independent Study

Assessment Criteria Contents Conditions

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Assignment

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Video

Time

Time
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 Food orders are  Serve bread rolls at 
picked up promptly table
from service areas.  Serve dishes as 1.5
x x x hr.
 Food orders are ordered by guests
checked for
presentation and
appropriate garnish
and
accompaniments.
 Food orders are
served to the guests
who ordered them.
 Food orders are
served and cleared
with minimal
disturbance to the
other guests and in
accordance to

Page 30 of
 hygienic
requirements.
 Food orders are
served in accordance
with the enterprise
serving style
standards.
 Name of the dish or
order is mentioned
upon serving the
guest.

 Sequence of service
and meal delivery is
monitored in
accordance with
enterprise
procedures.

Details of Learning Outcomes:

LO2. Assist the diners

Learning Method Mode of Delivery

Independent Study

Assessment Criteria Contents Conditions

Social Media
Assignment

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Online
Video

Time

Time
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 Additional requests  Check guest 
or needs of the satisfaction as part
guests are of service delivery 1.5
x x x hr.
anticipated.  Take remedial action
 Additional food and in the event of
beverage are offered guest
and served at the dissatisfaction
appropriate times.  Clear table at
 Necessary appropriate times
condiments and throughout meal and
appropriate on completion of
tableware are meal
provided based on
the food order.
 Delays or
deficiencies in
service are
recognized and
followed up promptly
based on enterprise
policy.
 The “3-minute check”
is conducted to
check guest‘s
satisfaction.
 Children and guests
with special needs
are treated with extra
attention and care

Page 31 of
Details of Learning Outcomes:
LO3. Perform banquet or catering food service

Learning Method Mode of Delivery

Independent Study
Assessment Criteria Contents Conditions

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Online
Video

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Time
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 Serviceware are  
prepared and 
checked for 1.5
x x x hr.
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,
 Number of guests
being served is noted
and monitored.

Details of Learning Outcomes:

LO4. Serve Beverage Orders

Learning Method Mode of Delivery

Independent Study

Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar
Forum

Online
Video

Time

Time
F2F

 Beverage orders are 

picked up promptly  Serve pre-dinner
from the bar. drinks to table 1.5
x x x hr.

Page 32 of
 Beverage orders are  Serve wines to table
checked for  Serve after-meal
presentation and drinks to table
appropriate  Coordinate timing of
garnishes. beverage service to
 Beverages are match courses/menu
served at appropriate items being served
times during meal.  Clear glasses and
 Beverages are beverage items
served efficiently
according to
established
standards of service.
 Beverages are

served at the right

temperature.
 For full bottle wine
orders, wine is
opened efficiently
with minimal
disturbance to the
other guests.
 Wine service
is carried out
in accordance
with
establishment
procedures.
 Coffee and/or tea
service is carried out
in accordance with
establishment
procedure.

Details of Learning Outcomes:

LO5. Process payments and receipts

Learning Method Mode of Delivery

Independent Study

Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar
Forum

Online
Video

Time

Time
F2F

 Bills are prepare and  Compile guest 

processed accurately account ready for
in coordination with presentation 1.5
x x x hr.
cashier.  Present account to
 Amount due is guest
verified with  Accept payment for
customer. account
 Cash and non-cash  Process payment of
payments are account
accepted and
receipts are issued.
 Change are given as
required.
 Required

Page 33 of
 documentation is
completed in
accordance with
enterprise policy.

Details of Learning Outcomes:

LO6. Conclude food service and close down dining area

Learning Method Mode of Delivery

Independent Study
Assessment Criteria Contents Conditions

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Video

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Time
F2F
 Soiled dishes  Assist guest in 
are removed leaving table
when guests are  Provide end-of- 1.5
x x x hr.
finished with the service assistance,
meal. as required
 Food scraps are  Farewell guests
handled in  Turn off electrical
accordance with and service-related
hygiene regulations equipment, where
and enterprise appropriate
procedures.  Remove used linen
 Equipment are items for laundering
cleaned and stored  Store, stock and
in accordance with replenish, where
hygiene regulations necessary, for next
and enterprise service session
procedures  Dispose of waste
 Tables are cleared,  Clear and clean
reset and made service area and
ready for the next service items
sitting when guests  Conduct session de-
are finished with the briefing
meal.  Conduct handover to
 Guests are thanked incoming shift,
and given a warm where appropriate
farewell.
 Electrical equipment
are turned off where
appropriate.

Core Competencies :
Unit of Competency : Provide room service
Modules Title: Providing room service

Page 34 of
Module Descriptor: This unit deals with the knowledge and skills required in the provision of food and beverage
service particularly in the guest room of a commercial accommodation establishment.
Nominal Duration:
Summary of Learning Outcomes:
LO1. Take and process room service orders
LO2. Set up trays and trolleys
LO3. Present and serve food and beverage orders to guests
LO4. Present room service account
LO5. Clear away room service equipment

Details of Learning Outcomes:

LO1. Take and process room service orders

Assessment Criteria Contents Conditions Learning Method Mode of Delivery

Page 35 of
 

Independent Study

Video

Assignment

Forum

Webinar

Social Media

Online

Time
Page 35 of

F2F

Time