Certificate II Food and Beverage Service

PROGRAM TITLE CERTIFICATE II IN FOOD AND BEVERAGE SERVICES
SYNOPSYS OF PROGRAM Employment opportunities within the Tourism Industry are quite
varied and offer wide-ranging opportunities. One of the several
skills building training developed for jobs and income program is
the Food and Beverage Service Waiter . The curriculum and
training materials is specially developed to support youths in the
tourism and service based sectors. The training program shall
enhance their productivity and professionalism and increase their
employability and income opportunities.
PROGRAM OBJECTIVES The objective of the program is to provide employment to

Malaysian youths in the age of 16 to 25 years old. As our nation is
rapidly growing with new infrastructre in line at every moment ,
the need for profesisonal service personnel in the ever demanding
area of food and beverage is very much in need. At this instance
Malaysian food and beverage industries are recruiting service
personeel from country like Nepal, Vietnam , Cambodia which
requires huge amount of resources especially in term of levy
payment. Hence the Certificate II in Food and Beverage services
shall be able to train our local talent to meet the human resource
demand in this field.
OPPORTUNITY AFTER
LEARNING THE SKLLLS This course may lead to employment in the Food and Beverage
Industry. The youth may work in many different business sectors,
such as:
Occupation / Description
Business
Hotels and Waiter / Waitress
Resorts
Fast Food Restaurant Assistant / Helper
outlets
How much can they earned in a week or a month :

Full time per month : RM1200.00
TERMINAL PERFORMANCE After going through the training program , trainees shall be able
OBJECTIVE to :
1. Explain the tourism, hospitality, food and beverage
industry
2. Provide excellent customer service
3. Maintain personnel hygiene
4. Preparation for food and beverage service
5. Provide a food service to guests
6. Provide a beverage service to guests
7. Carry out general food and beverage and closing
procedures in a restaurant
8. Cost controlling measures and responding to customer
needs
9. Identify trends in the food and beverage industry
10. Safety and security risks in the restaurants and preventive
measures
TRAINING HOURS 77 hours of training or 11 full days

TECHNICAL COMPETENCY MODULE 1: INTRODUCTION TO TOURISM, HOSPITALITY AND FOOD
AND BEVERAGE
TAUGHT
MODULE 2: HYGIENE
MODULE 3: RESTAURANT MENU
MODULE 4: BEVERAGE & TOBACCO
MODULE 5: TYPES OF SERVICE & SERVICE SEQUENCE
MODULE 6: FOOD AND BEVERAGE CONTROL & SELLING TECHNIQUES
MODULE 7: MARKETING AND TRENDS
MODULE 8: UNDERSTANDING RISKS AND PREVENTIVE MEASURES
SYLLABUS REFER TO COMPETENCY DESCRIPTION

TRAINING METHODOLOGY 1. Group Practical
USED 2. Power Point Presentation
3. Learning Management System
4. Case Study
5. Field Trip
6. Any other method please list down
Please choose the method which you will be using during your
training
ASSESMENT METHOD 1. Practical Assessment
2. Theory Knowledge Assessment
3. Competition
4. Assignment based
5. Project based
6. Any other method which you will be using during your
training
7. Attendance report
TRACER PROGRAM Training program monitoring system

1. Weekly/Daily 10 minutes discussion on their problems
2. Attendance report monitoring
3. Problem discussion
EVALUATION Two types of evaluation shall be submitted on every class
1. Student evaluation form
2. Lecture evaluation form
Certification TQV UK ASCAB Level 2 (an ISO certified competency certificate)
MODULE OR COMPETENCY DESCRIPTION
MODULE 1 : INTRODUCTION TO FOOD & BEVERAGE SERVICE

Learning objective & topics covered in module
SKILLS: Tourism and tourism industry , Coordination skill, develop a good relationship between
various departments, Restaurant types and functions, Good conduct, good memory,
concentration, salesmanship, honesty, punctuality, Communication and handling guest
complaint, taking HEAT approach
KNOWLEDGE: Overview of tourism industry, F&B service organization system and the career
path for the waiter , Interdepartmental relationship in an establishment, Function of restaurant,
types of restaurant, Good personal hygiene & appearance, ability to follow responsibly, What is
courtesy and types of communication, special guest needs and request, handling guest
complaints
ATTITUDE: Willingness to improve the services to tourist, Friendly and open, acknowledge the
importance of this duty, Attentive, responsible, attention to detail, Responsible, Hospitable,
attentive, helpful and positive and responsible
MODULE 2 : HYGIENE
SKILLS: Develop personal hygiene, professional appearance , Maintaining a clean and hygienic
restaurant according to the proper product and schedules, Cleaning & handling restaurant
equipment, : Using & Handling restaurant Linen, Using & Handling restaurant Furniture
KNOWLEDGE: Personal hygiene principles & practices, dress code for restaurant staff including
hair, makeup, jewellery etc., reporting procedure for illness & injuries , Restaurant hygiene,
cleaning products of restaurants, types of cleaning, Recognition of different types of restaurant
equipment, method of cleaning & their uses, Recognition of different types of restaurant Linen &
their uses, Recognition of different types of restaurant Furniture & their uses, Recognition of
different types of bar equipment, characteristics, distinctiveness and handling and cleaning
ATTITUDE: Responsible, attentive & attention to details, alert, Clean, neat, curious
MODULE 3 : RESTAURANT MENU
SKILLS: Characteristics of different menus and their purpose
KNOWLEDGE: Recognition of different types of menu and the importance of a menu
ATTITUDE: Open-minded and attentive & attention to details
MODULE 4 : BEVERAGE & TOBACCO

SKILLS: knowledge about beverages and their characteristics and serving techniques ,
knowledge on beverages and their characteristics and serving techniques, focusing on Liquor,
recognition of characteristics of beer, wine, cocktail and serving techniques, Serving cigarette
and cigar
KNOWLEDGE: Recognition of different types of beverage and the method of service , :

Recognition of different types of liquor, Understanding distinct characters between, beer, wine,
cocktail and other type of drinks, Recognition of different types of tobacco and service standard
of cigarette
ATTITUDE: Service-oriented, fair for appealing presentation, attentive to details, alert
MODULE 5 : TYPES OF SERVICE & SERVICE SEQUENCE

SKILLS: Learn different types of service technique , Mise en scene and Mise en place procedure,
Napkin folding technique, Different service sequences and procedures, applying them in a
restaurant
KNOWLEDGE: Room service procedure, per-plated service, buffet service, silver service , About
Mise en scene and Mise en place and its importance, Silver service procedure, pre-plated
procedure, payment producer, guest departure procedure
ATTITUDE: Responsible, alert, attentive to details, curious and learning oriented

MODULE 6 : FOOD AND BEVERAGE CONTROL & SELLING TECHNIQUES
SKILLS: Reducing cost and maximizing profit, develop different selling techniques, anticipating
guests , Servicing and handling of different types/categories of customers
KNOWLEDGE: Cost control procedures, upselling and suggestive selling procedure , Client
characteristics and responding appropriately
ATTITUDE: Anticipating, responsible, selling technique, attentive & attention to details, strive
to deliver the best as per client
MODULE 7 : MARKET AND TRENDS

SKILLS: How to be creative in selling and marketing of the restaurant as a waiter.
KNOWLEDGE: various marketing and promotional methods and tools used in the food and
beverage service and how to use them
ATTITUDE: Anticipating, responsible, selling technique, attentive to details
MODULE 8 : UNDERSTAND RISK AND PREVENTIVE MEASURES

SKILLS: safety measure and precautions at work and how to be responsible when handling food
, To respond appropriately to small injuries, maintain a First aid Box and learn , To respond
appropriately to the risk of fire and how to prevent it. Reporting and maintenance , Types of fire,
measure to prevent fire incidents, safety rules and reporting maintenance at work , how to
prevent accidents
KNOWLEDGE: different risks involved in the restaurant, dining and public area , First aid,
restaurant hazards, safety measures and prevention
ATTITUDE: Responsible, attentive & attention to details, Anticipating , caring and attentive,
observing , communicative ,

Certificate II Food and Beverage Service

Uploaded by

Copyright:

Available Formats

Certificate II Food and Beverage Service

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Certificate II Food and Beverage Service

Uploaded by

Copyright:

Available Formats

PROGRAM TITLE CERTIFICATE II IN FOOD AND BEVERAGE SERVICES

PROGRAM OBJECTIVES The objective of the program is to provide employment to

How much can they earned in a week or a month :

TRAINING HOURS 77 hours of training or 11 full days

MODULE 3: RESTAURANT MENU

MODULE 4: BEVERAGE & TOBACCO

MODULE 5: TYPES OF SERVICE & SERVICE SEQUENCE

MODULE 6: FOOD AND BEVERAGE CONTROL & SELLING TECHNIQUES

MODULE 7: MARKETING AND TRENDS

MODULE 8: UNDERSTANDING RISKS AND PREVENTIVE MEASURES

SYLLABUS REFER TO COMPETENCY DESCRIPTION

TRACER PROGRAM Training program monitoring system

MODULE 1 : INTRODUCTION TO FOOD & BEVERAGE SERVICE

SKILLS: Characteristics of different menus and their purpose

KNOWLEDGE: Recognition of different types of menu and the importance of a menu

ATTITUDE: Open-minded and attentive & attention to details

MODULE 4 : BEVERAGE & TOBACCO

KNOWLEDGE: Recognition of different types of beverage and the method of service , :

ATTITUDE: Service-oriented, fair for appealing presentation, attentive to details, alert

MODULE 5 : TYPES OF SERVICE & SERVICE SEQUENCE

ATTITUDE: Responsible, alert, attentive to details, curious and learning oriented

MODULE 7 : MARKET AND TRENDS

SKILLS: How to be creative in selling and marketing of the restaurant as a waiter.

ATTITUDE: Anticipating, responsible, selling technique, attentive to details

MODULE 8 : UNDERSTAND RISK AND PREVENTIVE MEASURES

You might also like

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.