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Daisys PPT On Core1 Uc1

The Food and Beverage Services NC II qualification consists of competencies needed to provide food and beverage service. The core competencies include preparing the dining area for service, taking orders, promoting products, serving guests, providing room service, and handling concerns. Preparing the dining area involves taking reservations, setting up service stations, arranging tables properly based on standard table setting guidelines, and setting the overall mood.

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Jaybert Gamayon
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595 views89 pages

Daisys PPT On Core1 Uc1

The Food and Beverage Services NC II qualification consists of competencies needed to provide food and beverage service. The core competencies include preparing the dining area for service, taking orders, promoting products, serving guests, providing room service, and handling concerns. Preparing the dining area involves taking reservations, setting up service stations, arranging tables properly based on standard table setting guidelines, and setting the overall mood.

Uploaded by

Jaybert Gamayon
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Food and Beverage Services NC II

FOOD AND BEVERAGE SERVICES NC II

QUALIFICATION
 consists of COMPETENCIES that a person must achieve to provide food
and beverage service to guests in various food and beverage service
facilities.

COMPETENCY STANDARDS
1. Basic competencies
2. Common competencies
3. CORE COMPETENCIES

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CORE COMPETENCIES

UNIT OF COMPETENCY

1. Prepare the dining room/restaurant area for service.


2. Welcome guests and take food and beverage orders.
3. Promote food and beverage products.
4. Provide food and beverage services to guests.
5. Provide room service.
6. Receive and handle guest concerns.

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1. PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
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.

ELEMENTS
A. Take table reservations
B. Prepare service stations and equipment
C. Set up the tables in the dining area
D. Set the mood/ambiance of the dining area
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1. PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE

ELEMENTS
A. Take table reservations
B. Prepare service stations and equipment
C. Set up the tables in the dining area
D. Set the mood/ambiance of the dining area

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A. Prepare service stations and equipment

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1. PREPARE THE DINING ROOM/RESTAURANT AREA FOR
SERVICE

 ELEMENTS
A. Take table reservations

B. Prepare service stations and equipment

C. Set up the tables in the dining area

D. Set the mood/ambiance of the dining area

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 Table setting (laying a
table) or place
setting refers to the way
to set a table
with tableware—such
as eating utensils and for
serving and eating. The
arrangement for a single
diner is called a place
setting.

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 SELF CHECK

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1. PREPARE THE DINING ROOM/RESTAURANT AREA FOR
SERVICE

 ELEMENTS
A. Take table reservations

B. Prepare service stations and equipment

C. Set up the tables in the dining area

D. Set the mood/ambiance of the dining area

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