CBC Form

TESDA-OP CO-01-F11
(Rev.No.00-03/08/17)
COMPETENCY-BASED CURRICULUM
A. Course Design
Course Title: FOOD AND BEVERAGE SERVICES NC II

Nominal Duration: 356 Hours
Qualification Level: NC II
Course Description: 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 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.
Trainee Entry
Requirements: Trainees or students who wish to enter this training
should possess the following 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
No. of Hours: (18 hours)/21st century
Unit of Competency Module Title Learning Nominal
Outcomes Duration
 Participate in  Participating in LO1: Obtain and 4 hours
workplace workplace convey workplace
communication, communication, information
 Develop career  Developing
and life career and life LO2: Perform
decisions, decisions, duties following
 Solve/Adress  Solving/Adressing workplace
routine problems. routine problems. instructions
LO3: Complete
relevant work-
related documents
LO 4: Manage
one’s emotion
LO 5: Develop
reflective
practice
LO 6: Boost self-
confidence and
develop self-
regulation
LO 7: Identify
routine
problems
LO 8: Look for
solutions to
routine
problems
LO 9:
Recommend
solutions to
problems
 Work in a team • Working in a LO1: Describe 5 hours
environment, team team role and
 Contribute to environment, scope
workplace • Contributing to
innovation, workplace LO2: Identify
 Present relevant innovation, one’s role and
information. • Presenting responsibility
relevant within team
information.
LO3: Work as a
team member
LO4: Identify
opportunities to do
things better
LO5: Discuss and

develop ideas with
others
LO6: Integrate
ideas for change in
the workplace
LO7: Gather
data/Information
LO8: Assess
gathered
data/information
LO9: Record and

present
information
 Practice career • Practicing career LO1. Integrate 4 hours
professionalism, professionalism, personal
 Practice • Practicing objectives with
entrepreneurial entrepreneurial organizational
skills in the skills in the goals
workplace. workplace.
LO2. Set and
meet work
priorities
LO 3. Maintain
professional
growth and
development
LO4. Apply
entrepreneurial
workplace best
practices
LO5.
Communicate
entrepreneurial
workplace best
practices
LO6. Implement
cost-effective
operations
 Practice  Practicing LO1. Identify 5 hour
occupational occupational OSH
safety and safety and compliance
health policies and health policies and Requirements.
procedures, procedures,
 Exercise efficient  Exercising LO2. Prepare
and effective efficient and OSH
sustainable effective requirements
practices in the sustainable for compliance.
workplace. practices in the
workplace. LO 3. Perform
tasks in
accordance
with relevant
OSH policies
and
procedures.
LO4. Identify the

efficiency and
effectiveness of
resource
utilization.
LO5. Determine
causes of
inefficiency
and/or
ineffectiveness
of resource
utilization.
LO6. Convey
inefficient and
ineffective
environmental
practices.
Common Competencies
No. of Hours: (18 hours)
Unit of Module Title Learning Outcomes Nominal
Competency Duration
1. Develop and 1. Developing and 1.1 Seek information 3 hours
update update industry on the industry
industry knowledge 1.2 Update
knowledge continuously
relevant industry
knowledge
1.3 Develop and
update local
knowledge
1.4 Promote products
and services to
customers
2. Observe 2. Observing 2.1 Follow hygiene 3 hours
workplace workplace procedures
hygiene hygiene
procedures procedures 2.2 Identify and prevent
hygiene risk
3. Perform 3. Performing 3.1 Plan and prepare 4 hours
computer computer task to be
operations operations undertaken
3.2 Input data into a
computer
3.3 Assess
information using
computer
3.4 Produce/ output
data using
computer system
3.5 Maintain
computer system
4.Perform 4. Performing 4.1 Practice workplace 4 hours
workplace workplace and procedures for
and safety safety practices health, safety and
practices security practices
4.2 Perform child
protection duties
relevant to the
tourism industry
4.3 Observe and
monitor people
4.4 Deal with
emergency
situations
4.5 Maintain safe

personal
presentation
standards
4.6 Maintain a safe and
secure workplace
5.Provide 5. Providing 5.5 Greet customers 4 hours
effective effective
customer customer 5.6 Identify needs of
service service customers
5.7 Deliver service to

customer
5.8 Handle queries

through use of
common
business tools
and technology
5.9 Handle
complaints/
conflict situations,
evaluation and
recommendations
Core Competencies
No. of Hours:(320 hours)
Unit of Competency Module Title Learning Nominal
Outcomes Duration
1. Prepare the 1. Prepare the 1.1 Take table 40 hours
dining room/ dining room/ reservations
restaurant area restaurant 1.2 Prepare service
for service area for stations and
service equipment
1.3 Set-up the
tables in the
dining area
1.4 Set the
mood/ambiance
of the dining
area
2. Welcome guests 2. Welcome 2.1 Welcome and 90 hours
and take food guests and take greet guests
and beverage food and 2.2 Seat the guests
orders beverage orders 2.3 Take food and
beverage
orders
2.4 Liaise between
kitchen and
service areas
3. Promote food 3.Promote food 3.1 Know the 150 hours
and beverage and beverage product
products products 3.2 Undertake
Suggestive
selling
3.3 Carry out
Upselling
strategies
4. Provide food and 4.Provide food 4.1 Serve food 10 hours
beverage and beverage orders
services to services to 4.2 Assist the
guests guests diners
4.3 Perform
banquet or
catering food
service
4.4 Serve
Beverage
Orders
4.5 Process
payments and
receipts
4.6 Conclude food
service and
close down
dining area
5. Provide room 5.Provide room 5.1 Take and 20 hours
service service process room
service orders
5.2 Set up trays
and trolleys
5.3 Present and
serve food and
beverage
orders to
guests
5.4 Present room
service
account
5.5 Clear away
room service
equipment
6. Receive and 6. Receive and 6.1 Listen to the 10 hours
handle guest handle guest complaint
concerns concerns 6.2 Apologize to
the guest
6.3 Take proper
action on the
complaint
6.4 Record
complaint
Assessment Methods:
 Simulation/Practical test with oral questioning
 Written test
 oral examination
 Practical test
Course Delivery:
The delivery of training should follow to the design of
the curriculum. Delivery should be guided by the 10 basic
principles of competency-based TVET.
• The training is based on curriculum developed from the

competency standards;
• Learning is modular in its structure;
• Training delivery is individualized and self-paced;
• Training is based on work that must be performed;
• Training materials are directly related to the competency
standards and the curriculum modules;
• Assessment is based on the collection of evidence of the
performance of work to the industry required standard;
• Training is based both on and off-the-job components;
• Allows for recognition of prior learning (RPL) or current
competencies;
• Training allows for multiple entry and exit; and
• Approved training programs are Nationally Accredited
The competency-based TVET system recognizes various types of

delivery modes, both on and off-the-job as long as the learning
is driven by the competency standards specified by the industry.
The following training modalities may be adopted when
designing training programs:
• The dualized mode of training delivery is preferred and

recommended, thus, programs would contain both in-school and
in-industry training or fieldwork components. Details can be
referred to the Dual Training System (DTS) Implementing Rules
and Regulations
• Modular/self-paced learning is a competency-based training
modality where the trainee is allowed to progress at his own
pace. The trainer only facilitates the training delivery
• Peer teaching/mentoring is a training modality wherein fast
learners are given the opportunity to assist the slow learners
• Supervised industry training or on-the-job training is a training
approach designed to enhance the knowledge and skills of the
trainee through actual experience in the workplace to acquire
specific competencies prescribed in the training regulations
• Distance learning is a formal education process in which
majority of the instruction occurs when the students and
instructor are not in the same place. Distance learning may
employ correspondence study, audio, video or computer
technologies
(List of recommended tools, equipment and materials for the training of

(no. of trainees) trainees for (title of program/qualification).
Qty. Tools Qty. Eqquipment

DINNERWARE Tables/Chairs/Linen
Square/ 1 Point of Sale
24 pcs Dinner plates, 10” 4 pcs. rectangular (POS)
tables (4’s/6’s)
Show/service round tables (8’s) 1 unit Room service
plates/charging trolley
6 pcs. plate, any kind or 2 pcs.
type, 11-14” or
12-16’’
36 Dining/Banquet
24 pcs. Salad plates 7-8” pc chairs
s.
Rectangular
24 pcs. Fish plates, 8-9” table/buffet
tables 2 pcs.
2 pcs. Round table
24 pcs. Dessert plates, 7-8”
cloth-8 seater
Side plates or bread
24 pcs.
plates, 6”
24 pcs. Soup plate/bowl
Cups and saucers
24 pcs.
5-6 oz
12 pcs Consomme cup
CUTLERIES
24 pcs. Dinner knives
24 pcs. Dinner forks
24 pcs. Salad knives
24 pcs. Salad forks
24 pcs. Fish knives
24 pcs. Fish forks
Soup spoons
24 pcs. (cream and
consume)
24 pcs. Dessert spoons
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
GLASSWARE
24 pcs. Red wine glasses
24 pcs. White wine glasses
24 pcs. Water goblets
24 pcs. Juice glasses/Hi ball
24 pcs. Champagne flute
24 pcs. Collins glasses
Pilsner glasses/Ice
24 pcs.
tea glasses
OTHER SERVICEWARE
2 units Coffee pot
2 units Tea pot
4pcs Salt and Pepper
shakers
6 pcs service trays
8 pcs Silver platters
8 pcs Round (bar) trays
4 pcs Tooth pick holders
6 pcs Napkin holders
5 pcs Sugar containers
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
4 pcs. 54”X54 table cloth
2 pcs. Table skirting cloths
2 pcs. Rectangular table
cloths
4 pcs. Side towels
30 pcs. 16” x16” Cloth Table
napkin
2 pcs. Menu Folders
2 pcs. Order pads
2 pcs. Bill folder/change
trays
1 unit Waiter
station/cabinet
2 pcs. Tray stand
2 pcs. Oval Tray
2 sets Wine bucket with
stand
4 pcs. Cork screw or
waiter’s stand
1 pc. Decanter (optional)
4 pcs Bread Basket
1 Wine Basket
(optional)
Facilities:
Based on a class intake of 25 students/trainees.
Area in Sq. Total Area in

Space Requirement Size in Meters
Meters Sq. 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
Qualification of
Instructors/Trainers:
 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
MODULES OF INSTRUCTION
BASIC COMPETENCIES
FOOD AND BEVERAGE SERVICES NC II

18 HOURS/ 21st Century
BASIC COMPETENCIES: FOOD AND BEVERAGE SERVICES NC II
SECTOR: TOURISM
UNIT OF COMPETENCY :PARTICIPATE IN WORKPLACE COMMUNICATION,

DEVELOP CAREER AND LIFE DECISIONS,
SOLVE/ADRESS ROUTINE PROBLEMS.
MODULE TITLE :PARTICIPATING IN WORKPLACE COMMUNICATION,
DEVELOPING CAREER AND LIFE DECISIONS,
SOLVING/ADRESSING ROUTINE PROBLEMS.
MODULE DESCRIPTOR : This module covers the knowledge, skills and

attitudes required to obtain, interpret and convey
information in response to workplace requirements.
Furthermore, this unit covers the knowledge, skills, and
attitudes in managing one’s emotions, developing
reflective practice, and boosting self-confidence and
developing self-regulation.
Moreover, it also covers the knowledge, skills and
attitudes required to apply problem-solving techniques to
determine the origin of problems and plan for their
resolution. It also includes addressing procedural
problems through documentation, and referral.
NOMINAL DURATION : 4 hrs
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the students/ trainees will be able to:
LO 1: Obtain and convey workplace information
LO 2: Perform duties following workplace instructions
LO 3: Complete relevant work- related documents
LO 4: Manage one’s emotion
LO 5: Develop reflective practice
LO 6: Boost self-confidence and develop self-regulation
LO 7: Identify routine problems
LO 8: Look for solutions to routine problems
LO 9: Recommend solutions to problems

LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION
Assessment Contents Conditions Methodologies Assessment
Criteria Method
1.1 Specific 1.1 Effective  Group  Oral
and verbal The discussion evaluation
relevant and nonverbal students/
information is communication trainees must  Lecture  Written
accessed 1.2 Different be provided examination
from modes of with the  Demonstrati
appropriate communication following: on  Observatio
sources 1.3 Medium of n
communication 1. Writing
1.2 Effective in materials
questioning, the workplace (pen &
active 1.4 paper)
listening Organizational
and speaking policies 2. Referenc
skills are 1.5 es
used to Communicatio (books)
gather and n
convey procedures
information and 3. Manuals
systems
1.3 Appropriat 1.6 Lines of
e Communicatio
medium is n
used 1.7 Technology
to transfer relevant to the
information enterprise and
and the
ideas individual’s
work
1.4 Appropriat responsibilities
e non- 1.8 Workplace
verbal etiquette
communicatio
n is
used
1.5 Appropriat
e lines
of
communicatio
n
with
supervisors
and
colleagues
are identified
and
followed
1.6 Defined
workplace
procedures
for the
location and
storage of
information
are
used
1.7 Personal
interaction is
carried out
clearly
and concisely
LO 2. PERFORM DUTIES FOLLOWING WORKPLACE INSTRUCTIONS

Assessmen Contents Conditions Methodologies Assessment
t Criteria Method
2.1 Written 2.1 Effective The  Group  Oral
notices verbal students/traine discussion evaluation
and and non- es must be
instructions verbal provided with  Lecture  Written
are read and communicatio the following:  examinatio
interpreted n  Demonstrati n
in 2.2 Different 1. Paper on
accordance modes of  Observatio
with communicatio 2. Pencils / n
organization n ball pen
al 2.3 Medium of
guidelines communicatio 3. Reference
2.2 Routine n in books
written the workplace
instruction 2.4 4. Manuals
are Organizationa
followed l/
based on Workplace
established policies
procedures 2.5
2.3 Communicatio
Feedback is n
given procedures
to workplace and
supervisor systems
based 2.6 Lines of
instructions/ communicatio
information n
received 2.7
2.4 Technology
Workplace relevant to the
interactions enterprise and
are the
conducted in individual’s
a work
courteous responsibilitie
manner s
2.5 Where 2.8 Effective
necessary, questioning
clarifications techniques
about (Clarifying
routine and
workplace probing)
procedures 2.9 Workplace
and etiquette
matters
concerning
conditions of
employment
is
sought and
asked
from
appropriate
sources
2.6 Meetings
outcomes
are
interpreted
and
implemented
LO3 COMPLETE RELEVANT WORK-RELATED DOCUMENTS

Criteria Method
3.1 Range of 3.1 Effective 1. Paper  Group  Oral
forms verbal discussion evaluation
relating to and non-verbal 2. Pencils/ball
conditions of communication pen  Lecture  Written
employment 3.2 Different  examination
are modes of 3. Reference  Demonstration
completed communication s (books)  Observation
accurately 3.3 Workplace  Role play
and forms 4. Manuals
legibly and documents
3.2 3.4  Electronic
Workplace Organizational/ media (disk
data is Workplace files,
recorded on policies cyberspace)
standard 3.5
workplace Communication  Manual filing
forms procedures system
and and
documents systems  Computer-
3.3 Errors in 3.6 Technology based filing
recording relevant to the system
information enterprise and
on the  Telephone
forms/ individual’s
documents work  Electronic and
are identified responsibilities two-way radio
and
acted upon  Written
3.4 Reporting including
requirements electronic
to means,
supervisor memos,
are
 instruction and
completed
forms
according to
organizational
 HR/Personnel
guidelines
forms,
telephone
message
 forms, safety
reports
LO4. MANAGE ONE’S EMOTION

t Criteria Method
1.1 Self- 1.1 The  Discussion  Demonstrati
managemen Selfmanageme students/ Interactive on or
t nt trainees  Lecture simulation
strategies strategies that must be  Brainstormin with oral
are assist in provided with g questioning
identified regulating the following:  Demonstrati  Case
behavior and on problems
1.2 Skills to achieving Materials/  Role-playing involving
work personal and Supplies: workplace
independent learning goals  diversity
ly and to (e.g. Nine 1. Paper issues
show selfmanageme
initiative, to nt 2. Pencils/
be strategies ball pen
conscientiou according to
s, and Robert Kelley) 3. Referenc
persevering es
in the 1.2 Enablers (books)
face of and
setbacks barriers in 4. Manuals
and achieving
frustrations personal and
are career goals
developed
1.3
1.3 Techniques in
Techniques handling
for negative
effectively emotions and
handling unpleasant
negative situation in the
emotions workplace
and such as
unpleasant frustration,
situation in anger, worry,
the anxiety, etc.
workplace
are
examined
LO 5. DEVELOP REFLECTIVE PRACTICE

t Criteria Method
2.1 Personal 2.1 Basic The  Small  Demonstrati
strengths SWOT students/traine Group on
and Analysis es must be Discussion or simulation
achievement  Interactive  with oral
provided with
s, 2.2  questioning
based on Strategies
the following: Lecture
 Brainstormi  Case
self to ng problems
assessment improve  Involving
1. Paper
strategies one’s Demonstrati workplace
and attitude in on diversity issues
2. Pencils/ball
teacher the  5 Role-
pen
feedback workplace playing
are
contemplate 2.3 Gibbs’ 3. References
d Reflective (books)
Cycle/
2.2 Progress Model 4. Manuals
when (Descriptio
seeking and n,
responding Feelings,
to Evaluation,
feedback Analysis,
from Conclusion
teachers to ,
assist and Action
them in plan)
consolidatin
g
strengths,
addressing
weaknesses
and
fulfilling their
potential
are
monitored
2.3
Outcomes of
personal
and
academic
challenges
by
reflecting on
previous
problem
solving and
decision
making
strategies
and
feedback
from
peers and
teachers
are
predicted
LO 6.. BOOST SELFCONFIDENCE AND DEVELOP SELF REGULATION

Assessme Contents Conditions Methodologies Assessment
nt Criteria Method
3.1 Efforts 3.1 Four The  Small Group  Demonstrati
for components students/traine  Discussion on
continuous of es must be  Interactive or simulation
self- self- provided with  Lecture with oral
improveme regulation the following:  Brainstormi questioning
nt are based on ng  Case
demonstrat SelfRegulati  Demonstrati problems
ed on 1. Paper on involving
Theory   Role- workplace
3.2 (SRT) 2. Pencils/ playing diversity issues
Counter- ball pen
productive 3.2
tendencies Personality 3. Referenc
at work development es
are concepts (books)
eliminated
3.3 Self-help 4. Manuals
3.3 Positive concepts (e.
outlook in g.,
life 7 Habits by
are Stephen
maintained. Covey,
transactional
analysis,
psycho-
spiritual
concepts)
LO 7. IDENTIFY ROUTINE PROBLEMS

t Criteria Method
1.1 Routine 1.1 Current Student/  Group  Case
problems industry trainee must discussion Formulation
or hardware be provided  Lecture
procedural and with the  Demonstratio  Life
problem software following: n Narrative
areas products  Role playing
are identified and services  Inquiry
1. Paper (Interview)
1.2 1.2 Industry
Problems to maintenance 2. Pencils/  Standardize
be , ball pen d
investigated service and test
are helpdesk 3. Reference
defined and practices, s (books)
determined processes
and 4. Manuals
1.3 Current procedures
conditions
of the 1.3 Industry
problem are standard
identified diagnostic
and tools
documented
1.4
Malfunctions
and
resolutions
LO 8. LOOK FOR SOLUTIONS TO ROUTINE PROBLEMS

Criteria Method
2.1 Potential 2.1 Current Student/  Group  Case
solutions to industry trainee must discussion Formulation
problem are hardware be provided  Lecture
identified and with the  Demonstrati  Life
software following: on Narrative
2.2 products  Role playing  Inquiry
Recommendatio and  (Interview)
ns about services 1. Paper
possible  Standardiz
solutions are 2.2 2. Pencils/ ed
developed, Industry ball pen  test
documented, service
ranked and and 3. Referenc
presented to helpdesk es
appropriate practices, (books)
person for processes
decision and 4. Manuals
procedures
5. Operating
2.3 system
Operating
Systems
2.4
Industry
standard
diagnostic
tools
2.5
Malfunction
s and
resolutions.
2.6 Root
cause
analysis
 
LO 9. RECOMMEND SOLUTIONS TO PROBLEMS

Criteria Method
3.1 3.1Standard Student/  Group  Case
Implementati Procedures trainee must discussion Formulation
on be provided  Lecture  Life
of solutions 3.2Documentati with the  Demonstrati Narrative
are on following: on  Inquiry
planned produce  Role playing (Interview)
Materials/  Standardiz
3.2 Supplies: ed
Evaluation of test
implemented 1. Paper
solutions are
planned 2. Pencils/
ball pen
3.3
Recommend 3. Referenc
ed es
solutions are (books)
documented
and submit to 4. Manuals
appropriate
person for
confirmation
BASIC COMPETENCY : FOOD AND BEVERAGE SERVICES NC II
UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT,
CONTRIBUTE TO WORKPLACE INNOVATION,
PRESENT RELEVANT INFORMATION.
MODULE TITLE : WORKING IN A TEAM ENVIRONMENT,
CONTRIBUTING TO WORKPLACE INNOVATION,
PRESENTING RELEVANT INFORMATION.

MODULE DESCRIPTOR : This unit covers the skills, knowledge and
attitudes to identify one’s roles and
responsibilities as a member of a team.
Moreover, this unit covers the knowledge,
skills and attitudes required to make a
pro-active and positive contribution to
workplace innovation.
This unit also covers the knowledge, skills and
attitudes required to present data/information
appropriately.
NOMINAL DURATION : 5 hours
Upon completion of this module the students/ trainees will be able to:
LO1: Describe team role and scope
LO2: Identify one’s role and responsibility within team
LO3: Work as a team member
LO4: Identify opportunities to do things better
LO5: Discuss and develop ideas with others
LO6: Integrate ideas for change in the workplace
LO7: Gather data/Information
LO8: Assess gathered data/information
LO9: Record and present information

LO 1. DESCRIBE TEAM ROLE AND SCOPE
Assessmen Contents Conditions Methodologie Assessme
t Criteria s nt Method
1.1 The role 1.1 Group The students/  Lecture/  Role
and structure trainees must be Discussion Play
objective of provided with the
the 1.2 Group following:  Group Work  Case
team is developme
identified Study
nt 1. SOP of
from  Individual
available workplace Work  Written
1.3
sources of Test
Sources of 2. Job
information
information  Role Play
procedures
1.2 Team
parameters, 3. Client /
reporting supplier
relationships instructions
and
responsibilitie 4. Quality
s are
standards
identified
from
team 5. Organization
discussions al or external
and personnel
appropriate
external
sources
LO2. Identify one’s role and responsibility within team

Assessment Contents Conditions Methodologie Assessmen
Criteria s t Method
2.1 Individual 2.1 Team The students I  Role Play  Role
roles roles and trainees must be Lecture/ Play
and objectives provided with the Discussion
responsibilitie following:  Written
s 2.2 Team  Role Play Test
within the structure 1. SOP of
team and workplace  Written Test
environment parameters
are 2. Job
identified 2.3 Team procedures
developmen
2.2 Roles and t 3. Organizatio
objectives of n or
the 2.4 Sources external
team is of personnel
identified information
from available
sources of
information
2.3 Team
parameters,
reporting
relationships
and
responsibilitie
s are
identified
based on
team
discussions
and
appropriate
external
sources
LO3. Work as a team member

Assessment Contents Conditions Methodologie Assessme
Criteria s nt Method
3.1 Effective 3.1 The students I  Group  Role
and Communicatio trainees must be work Play
appropriate n provided with the
forms of Process following:  Role Play  Written
communicatio Test
ns 3.2 Workplace 4. SOP of  Lecture/
are used and communicatio workplace  Discussion
interactions n
undertaken protocol 5. Job
with procedures
team members 3.3 Team
based on planning 6. Organizati
company and on or
practices. decision external
making personnel
3.2 Effective
and 3.4 Team
appropriate thinking
contributions
made to 3.5 Team
complement roles
team activities
and objectives,
based on 3.6 Process of
workplace team
context Development
3.3 Protocols 3.7 Workplace

in context
reporting are
observed
based
on standard
company
practices.
3.4 Contribute
to the
development
of
team work
plans
based on an
understanding
of
team’s role
and
objectives
LO 4. IDENTIFY OPPORTUNITIES TO DO THINGS BETTER

t Criteria Method
1.1 1.1Roles of 1. Manuals  Interactive  Psychologic
Opportunitie individuals Lecture al and
s for in suggesting 2. Handboo  Appreciative behavioral
improvemen and k safety Inquiry Interviews
t are making and  Demonstratio  Performance
identified improvements security n Evaluation
proactively . 3. Report  Group work  Life
in own (sample) Narrative
area of 1.2Positive Inquiry
work. impacts  Review of
and portfolios of
1.2 challenges in evidence and
Information innovation. Third-party
are workplace
gathered 1.3Types of reports of on
and changes the-job
reviewed and performance.
which responsibility.  Standardize
may be d
relevant 1.4Seven  assessment
to ideas and habits of of
which might highly
 character
assist effective
 strengths
in gaining people.
and
support
for idea.  virtues
applied
LO 5. DISCUSS AND DEVELOP IDEAS WITH OTHERS

t Criteria Method
2.1 People 2.1Roles of The  Interactive  Psychologic
who individuals students/traine Lecture al and
could in suggesting es must be  Appreciative behavioral
provide and provided with Inquiry Interviews
input to making the following:  Demonstrati  Performanc
ideas for improvement on e
improvemen s.  Group work Evaluation
ts are 1. Paper  Life
identified. 2.2Positive Narrative
impacts 2. Pencils/ Inquiry
2.2 Ways of and ball pen  Review of
approaching challenges in portfolios of
people to innovation. 3. Reference evidence and
begin s (books) third-party
sharing 2.3Types of Manuals  workplace
ideas are changes reports of
selected. and onthe-job
responsibility performance.
2.3 Meeting .  Standardize
is set d
with relevant 2.4Seven assessment of
people. habits of character
highly strengths and
2.4 Ideas for effective virtues applied
follow up people.
are review
and
selected
based on
feedback.
2.5 Critical
inquiry
method is
used to
discuss and
develop
ideas
with others.
LO 6. INTEGRATE IDEAS FOR CHANGE IN THE WORKPLACE.

t Criteria Method
3.1 Critical 3.1Roles of The  Interactive  Psychologic
inquiry individuals students/traine Lecture al and
method is in suggesting es must be  Appreciative behavioral
used and provided with Inquiry Interviews
to integrate making the following:  Demonstrati  Performanc
different improvement on e
ideas for s.  Group work Evaluation
change of  Life
key 3.2Positive 1. Paper Narrative
people. impacts  Inquiry
and 2. Pencils/ball Review of
3.2 challenges in pen portfolios of
Summarizin innovation. evidence and
g, 3. References third-party
analyzing 3.3Types of (books) workplace
and changes Manuals reports of
generalizing and onthe-job
skills responsibility  performanc
are used to . e.
extract  Standardize
salient 3.4Seven d
points in the habits of assessment of
pool highly character
of ideas. effective strengths and
people. virtues applied
3.3
Reporting 3.5Basic
skills research
are likewise skills.
used
to
communicat
e
results.
3.4 Current
Issues
and
concerns
on the
systems,
processes
and
procedures,
as
well as the
need
for simple
innovative
practices
are
identified.
LO 7. GATHER DATA/ INFORMATION

Assessment Contents Conditions Methodologie Assessment
Criteria s Method
1.1 Evidence, 1.1 The  Group  Oral
facts Organisational students/traine discussion evaluatio
and protocols es must be  Lecture n
information provided with  Demonstrati  Written
are collected 1.3 Confidentiali the following: on Test
ty  Role Play  Observati
1.2
Evaluation, 1.4 Accuracy on
terms 1. Paper 
of reference 1.4 Business Presentati
and mathematics 2. Pencils/ on
conditions and ball pen
are statistics
reviewed to 3. Reference
determine 1.5 Data s (books)
whether analysis 4. Manuals
data/ techniques/
information proced
falls within ures
project scope
1.6 Reporting
requirements to
a
range of
audiences
1.7 Legislation,
policy
and procedures
relating to the
conduct of
evaluations
1.8
Organisational
values, ethics
and
codes of
conduct
LO 8. ASSESS GATHERED DATA/ INFORMATION
Criteria Method
2.1 Validity of 2.1 Business The  Group  Oral
data/ mathematics students/traine discussion evaluation
information is and es must be  Lecture
assessed statistics provided with  Demonstrat  Written
2.2 Data the following: ion Test
2.2 Analysis analysis  Role Play  Observati
techniques are techniques/  Practical on
applied to procedures exercises  Presentati
assess 2.3 Reporting 1. Paper on
data/ requirements
information. to a 2.
range of
2.3 Trends and audiences Pencils/ball
anomalies are 2.4 pen
identified Legislation,
policy 3.
2.4 Data and
analysis procedures References
techniques (books)
and relating to the 4.
procedures are conduct of
documented evaluations Manuals
2.5
2.5 Organisationa
Recommendati l
on values, ethics
s are made on and
areas of codes of
possible conduct
improvement.
LLO 9. RECORD AND PRESENT INFORMATION

Criteria Method
3.1 Studied 3.1 Data The  Group  Oral
data/ analysis students/traine discussion evaluation
information techniques/ es must be  Lecture  Written
are recorded. procedures provided with  Demonstrati Test
the following: on  Observatio
3.2 3.2  Role Play n
Recommendati Reporting  Practical  Presentati
on requirement exercises on
s are analysed s to a 1. Paper
for range of
action to audiences 2.
ensure
they are 3.3 Pencils/ball
compatible with Legislation, pen
the project’s policy
scope and and 3.
terms procedures
of reference. relating to References
the (books)
3.3 Interim and conduct of 4. Manuals
final evaluations
reports are
analysed and 3.4
outcomes are Organisation
compared to al
the values,
criteria ethics and
established at codes of
the conduct
outset.
3.4 Findings
are
presented to
stakeholders.
BASIC COMPETENCIES : FOOD AND BEVERAGE SERVICES NC II
UNIT OF COMPETENCY :PRACTICE CAREER PROFESSIONALISM,
PRACTICE ENTREPRENEURIAL SKILLS IN THE

WORKPLACE.
MODULE TITLE : PRACTICING CAREER PROFESSIONALISM,
PRACTICING ENTREPRENEURIAL SKILLS IN THE WORKPLACE.
MODULE DESCRIPTOR : This unit covers the knowledge, skills and attitudes
In promoting career growth and advancement.
Additionally, this unit also covers the outcomes required to apply entrepreneurial
workplace best practices and implement cost-effective operations.
NOMINAL DURATION : 4 Hours

Upon completion of this module, the trainees/students should be able to:
LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO 3. Maintain professional growth and development
LO4. Apply entrepreneurial workplace best practices
LO5. Communicate entrepreneurial workplace best practices
LO6. Implement cost-effective operations
LO 1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL

GOALS
Assessment Contents Conditions Methodologi Assessme
Criteria es nt Method
1. Pursue  Code of The  Case  Case
personal conduct and students/traine Study Study
growth code of es must be  Lecture/  Written
and work ethics provided with  Discussi Test
plan  Personal the following: on 
towards hygiene Intervi
improving  Interpersona Equipment ew
qualificatio l and simulated
ns set for intrapersona laboratory
profession l skills room
2. Maintain  Communicat electronic
intraperso ion skills learning
nal and  Fundamenta device
interperso l rights at computer
nal work television
relationshi  Company and video
ps in the procedures set
course of and
managing standards
self,  Materials/
based on Supplies
performan case studies
ce prints and
evaluation media
.
3. Commitm
ent to the
organizati
on and its
goal is
demonstra
ted in the
performan
ce of
duties
LLO 2. SET AND MEET WORK PRIORITIES

1. Completin 1. Work The  Case  Case
g values students/traine Study Study
demands and ethics es must be  Lecture/  Writte
are 2. Company provided with  Discussi n Test
prioritized policies the following: on 
to achieve 3. Company Intervi
personal, operating ew
team and procedure
organizati s and Tools
onal goals standards assessment
and 4. Gender tools for
objectives and case studies
2. Resources Developm
are utilized ent
efficiently 5. Personal Equipment
and Hygiene simulated
effectively laboratory
to manage room
with electronic
priorities learning
and device
commitme computer
nts television
3. Practice and video
long set
economic
use and Materials/
maintenan Supplies
ce case studies
equipment prints and
and media
facilities Workplace/
are location
followed assessment
as per
establishe
d
procedure
s.
LLO 3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

1. Trainings 1. Certificati The  Case  Case
and ons and students/traine Study Study
career licenses es must be  Lecture/  Writte
opportuniti appreciati provided with  Discussi n Test
es are on the following: on 
identified 2. Participat  Film Intervi
and e in Materials viewing ew
availed of training /  Lecture 
based on programs Supplies  Group
job 3. Awards/ Certificat Discussi
requireme rewards es and on
nts licenses
 Researc
2. Recognitio pen and
h
ns are paper
 Simulate
sought/
d training
received
worksho
and
ps
demonstra
ted as 
proof of
career
advancem
ent
3. Obtain
and renew
licenses
and/ or
certificatio
ns
relevant to
job and
career
LO 4. APPLY ENTREPRENEURIAL WORKPLACE BEST PRACTICES

Assessmen Contents Conditions Methodologi Assessme
t Criteria es nt Method
1.1 Good 1.1 Workplace best The  Case  Case
practices practices, students/traine Study Study
relating to policies and es must be  Lecture/  Written
workplace criteria provided with  Discussio Test
operations the following: n 
are 1.2 Resource Intervie
observed Utilization w
and
selected 1.3Ways in 1. Paper
following fostering
workplace entrepreneurial 2.
policy. attitudes:
 Patience Pencils/ball
1.2 Quality  Honesty pen
procedures  Quality
and consciousness 3.
practices  Safety
are consciousness References
complied  (books)
with 4. Manuals
according to Resourcefulne
workplace ss
requirement
s.
1.3 Cost-
conscious
habits in
resource
utilization
are
applied
based
on industry
standards.
LO 5. COMMUNICATE ENTREPRENEURIAL WORKPLACE BEST PRACTICES

2.1 2.1 Workplace The  Lecture/  Written
Observed best students/traine  Discussion Test
good practices, es must be 
practices policies and provided with Intervie
relating to criteria the following: w
workplace
operations 2.2 Resource
are Utilization
communicate 1. Paper
d 2.3 Ways in
to fostering 2.
appropriate entrepreneurial
person. attitudes: Pencils/ball
pen
2.2  Patience
Observed  Honesty 3.
quality  Quality
procedures  consciousnes References
and s (books)
practices are  Safety 4. Manuals
communicate consciousnes
d
to s
appropriate  
person Resourcefulne
ss
2.3 Cost-
conscious
habits in
resource
utilization are
communicate
d
based on
industry
standards.
LO 6. IMPLEMENT COST EFFECTIVE OPERATIONS

Assessment Contents Conditions Methodologie Assessmen
Criteria s t Method
3.1 3.1 The  Case Study  Case
Preservation Optimization students/trainee Study
and of s must be  Lecture/
optimization workplace provided with  Discussion  Written
of workplace resources the following: Test
resources is
implemented 3.2 5S  Interview
in procedures
accordance and concepts 1. Paper
with
enterprise 3.3 Criteria for 2.
policy Cost
effectiveness Pencils/ball pen
3.2 Judicious
use of 3.4 Workplace 3.
workplace Productivity
tools, References
equipment 3.5 Impact of (books)
and entrepreneuria 4. Manuals
materials are l mindset to
observed workplace
according to productivity
manual and
work 3.6 Ways in
requirements fostering
. entrepreneuria
l attitudes:
3.3
Constructive  Quality
contributions consciousness
to  Safety
office consciousness
operations
are
made
according
to enterprise
requirements
.
3.4 Ability to
work within
one’s
allotted time
and finances
is
sustained.
BASIC COMPETENCIES : FOOD AND BEVERAGE SERVICES NC II
UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL SAFETY AND

HEALTH POLICIES AND PROCEDURES,
EXERCISE EFFICIENT AND EFFECTIVE SUSTAINABLE PRACTICES IN THE

WORKPLACE.
MODULE TITLE : PRACTICING OCCUPATIONAL SAFETY AND

HEALTH POLICIES AND PROCEDURES,
EXERCISING EFFICIENT AND EFFECTIVE SUSTAINABLE PRACTICES IN THE

WORKPLACE.
MODULE DESCRIPTOR : This unit covers the knowledge, skills and

attitudes required to identify OSH compliance
requirements, prepare OSH requirements for
compliance, perform tasks in accordance with
relevant OSH policies and procedures
Moreover, this unit covers knowledge, skills and attitude to identify the efficiency and
effectiveness of resource utilization, determine causes of inefficiency and/or
ineffectiveness of resource utilization and Convey inefficient and ineffective
environmental practices
NOMINAL DURATION : 5 hours
Upon completion of this module, the trainees/students should be able to:
LO1. Identify OSH compliance Requirements.
LO2. Prepare OSH requirements for compliance.
LO 3. Perform tasks in accordance with relevant OSH policies and procedures.
LO4. Identify the efficiency and effectiveness of resource utilization.
LO5. Determine causes of inefficiency and/or ineffectiveness of resource utilization.
LO6. Convey inefficient and ineffective environmental practices.
LLO 1. IDENTIFY OSH COMPLIANCE REQUIREMENTS

Criteria s Method
1.1 Relevant 1.1. OSH The  Lecture  Written Exam
OSH preventive students/trainee  Group  Demonstratio
requirements, and control s must be Discussion n
regulations, requireme provided with  Observation
policies and nt the following:  Interviews /
procedures Questioning
are 1.2.
identified in Hierarchy
accordance of 1. Paper
with Controls
workplace 2.
policies 1.3.
and Hazard Pencils/ball pen
procedures Prevention
and 3.
1.2 OSH Control
activity References
nonconformitie 1.4. (books)
s are General 4. Manuals
conveyed to OSH
appropriate Principles
personnel
1.5. Work
1.3 OSH standards
preventive and
and control procedures
requirements
are 1.6. Safe
identified in handling
accordance procedures
with of
OSH work tools,
policies equipment
and and
procedures materials
1.7.
Standard
emergency
plan
and
procedures
in the
workplace
LO 2. PREPARE OSH REQUIREMENTS FOR COMPLIANCE

Assessmen Contents Conditions Methodologie Assessment
t Criteria s Method
2.1 OSH 2.1. The  Lecture  Written Exam
work activity Resources students/trainee  Group  Demonstratio
material, necessary s must be Discussion n
tools and to provided with  Observation
equipment execute the following:  Interviews /
requirement hierarchy  Questioning
s are of controls
identified in
accordance 2.2. 1. Paper
with General
workplace OSH 2.
policies principles
and 2.3. Work Pencils/ball pen
procedures standards
and 3.
2.2. procedure
Required s References
OSH (books)
materials, 2.4. Safe 4. Manuals
tools handling
and procedure
equipment s of
are tools,
acquired in equipment
accordance and
with materials
workplace
policies 2.5.
and Different
procedures OSH
control
2.3. measures
Required
OSH
materials,
tools
and
equipment
are
arranged/
placed in
accordance
with
OSH work
standards
LO 3. Perform tasks in accordance with relevant OSH policies and

procedures
t Criteria s Method
3.1 Relevant 3.1. OSH The  Lecture  Written Exam
OSH work students/trainee  Group  Demonstratio
work Standards s must be Discussion n
procedures provided with  Observation
are identified 3.2. the following:  Interviews /
in Industry  Questioning
accordance related
with work
workplace activities 1. Paper
policies 3.3.
and General 2.
procedures OSH
Principles Pencils/ball pen
3.2 Work
Activities are 3.4. OSH 3.
executed in Violations
accordance Non- References
with complianc (books)
OSH work e 4. Manuals
standards work
activities
3.3 Non-
compliance
work
activities are
reported to
appropriate
personnel
LLO 4. IDENTIFY THE EFFICIENCY AND EFFECTIVENESS OF RESOURCE
UTILIZATION
t Criteria s Method
1.1 Required 1.1. The  Lecture  Written
resource Importance students/traine  Group Exam
utilization in of es must be Discussio  Demonstrati
the Environment provided with n on
workplace is al the following:  Simulatio  Observation
measured Literacy n  Interviews /
using Demonstration  Questioning
appropriate 1.2.
techniques Environment 1. Paper
al
1.2 Data are Work 2.
recorded in Procedures
accordance Pencils/ball pen
with 1.3. Waste
workplace Minimization 3.
protocol
1.4. Efficient References
1.3 Energy (books)
Recorded Consumption 4. Manuals
data s
are
compared to
determine
the
efficiency
and
effectivenes
s of
resource
utilization
according to
established
environment
al
work
procedures
LO 5. DETERMINE CAUSES OF INEFFICIENCY AND/OR INEFFECTIVENESS

OF RESOURCE UTILIZATION

Criteria Method
2.1 Potential 2.1 Potential The  Lecture  Written
causes of causes of students/traine  Group Exam
inefficiency inefficiency es must be Discussion  Demonstrati
and/or and/or provided with  Demonstrati on
ineffectivene ineffectivene the following: on  Observation
ss ss  Interviews /
are listed are listed  Questioning
2.2 Causes 2.2 Causes 1. Paper
of of
inefficiency inefficiency 2.
and/or and/or
ineffectivene ineffectivene Pencils/ball
ss ss pen
are identified are identified
through through 3.
deductive deductive
reasoning reasoning References
(books)
2.3 Identified 2.3 Identified 4. Manuals
causes of causes of
inefficiency inefficiency
and/or and/or
ineffectivene ineffectivene
ss ss
are validated are validated
thru thru
established established
environment environment
al al
procedures procedures
LO 6. CONVEY INEFFICIENT AND INEFFECTIVE ENVIRONMENTAL

PRACTICES
Assessme Contents Conditions Methodologies Assessment
nt Criteria Method
3.1 3.1 The  Lecture  Written
Efficiency Appropriate students/traine  Group Exam
and Personnel to es must be Discussion  Demonstrati
effectivene address the provided with  Role Play on
ss of environment the following:  Demonstrati  Observation
resource al on  Interviews /
utilization hazards  Questioning
are
reported to 3.2 1. Paper
appropriate Environment
personnel al 2.
corrective
3.2 actions Pencils/ball
Concerns pen
related
resource 3.
utilization
are References
discussed (books)
with 4. Manuals
appropriate
personnel
3.3
Feedback
on
information/
concerns
raised
are clarified
with
appropriate
personnel
Common Competencies
Unit of Competency : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
Modules Title: DEVELOPING AND UPDATE INDUSTRY KNOWLEDGE
Module Descriptor: This unit of competency deals with the knowledge, skills and
attitude required to access, increase and update industry knowledge. It includes seek
information on the industry and update industry knowledge
Nominal Duration: 3 hours
Summary of Learning Outcomes:
LO1. Seek information on the industry
LO2. Update industry knowledge
LO3. Develop and update local knowledge
LO4. Promote products and services to customers
Details of Learning Outcomes:

LO1. Seek information on the industry
Criteria Methods
1.1 Sources of  Knew key The Group  Demonstratio
sources students/train Discussion n
information  Observation
of ees must be Interaction
on the industry provided with Practice  Interviews/
informatio
are correctly the following: session Questioning
n on the
identified and industry
accessed -Writing
 Updated
1.2 Information materials
industry
to assist (pens &
knowledg
paper)
effective e
-References
work  Accessed (books)
performance and used -Modules
is obtained in industry Learning
line with job informatio elements
requirements n
1.3 Specific
information on
sector of work
is accessed
and updated
1.4 Industry
information is
correctly
applied to day-
to-day work
activities
LO2. Update industry knowledge

Criteria Methods
2.1 Informal  Knew The Group  Demonstrati
key students/train Discussion on
and/or formal  Observation
sources ees must be Interaction
research is provided with Practice Interviews/
of
used to update the following: session Questioning
informati
general on on
knowledge of the -Writing
the industry industry materials
2.2 Updated (pens &
 Updated
paper)
knowledge is industry
-References
shared with knowled
(books)
customers and ge
-Modules
colleagues as  Accesse Learning
appropriate d and elements
and used
incorporated industry
into day-to-day informati
on
working
activities
LO3. Develop and update local knowledge

Criteria Methods
 Knew The Group  Demonstrat
3.1 Local students/train Discussion ion
knowledge is key
sources ees must be Interaction  Observatio
developed to provided with Practice n
of
assist queries the following: session Interviews/
informati
on on on Questioning
local/national the -Writing
tourism industry materials
industry (pens &
 Updated
paper)
3.2 Local industry
-References
knowledge is knowled
(books)
ge
updated using -Modules
informal  Accesse Learning
d and elements
and/or formal
used
research industry
3.3 Contact with
informati
local communities is
maintained on
LO4. Promote products and services to customers

Criteria Methods
 Knew The Group  Demonstrat
4.1 Promotional students/train Discussion ion
initiatives are key
sources ees must be Interaction  Observatio
described that provided with Practice n
of
may be used the following: session Interviews/
informati
to promote on on Questioning
products and the -Writing
services industry materials
(pens &
4.2 Selling skills  Updated
paper)
are applied industry
-References
according to knowled
(books)
ge
customer needs -Modules
 Accesse Learning
d and elements
used
industry
informati
on
Unit of Competency : OBSERVE WORKPLACE HYGIENE PROCEDURES

Modules Title: OBSERVING WORKPLACE HYGIENE PROCEDURES
attitudes in observing workplace hygiene procedures. It includes following hygiene procedures
and identifying and preventing hygiene risks.
LO1. Follow hygiene procedures
LO2. Identify and prevent hygiene risks
LO1. Follow hygiene procedures

Criteria Methods
1.1 Workplace  Followe The Group  Demonstrat
hygiene d students/train Discussion ion
hygiene ees must be Interaction  Observatio
procedure
procedu provided with Practice n
s are session Interviews/
res the following:
implemente Questioning
d in line  Identifie
-Writing
with d and
materials
enterprise respond
(pens &
ed to
and legal paper)
hygiene
requiremen risk
-References
ts (books)
 Practice -Modules
1.2 Handling d Learning
and personal elements
storage of groomin
items are g and
undertaken hygiene
in line with
enterprise
and legal
requiremen
ts
LO2. Identify and prevent hygiene risks

Criteria Methods
2.1 Potential  Followe The Group  Demonstrat
hygiene d students/train Discussion ion
hygiene ees must be Interaction  Observatio
risks are
procedu provided with Practice n
identified in session  Interviews/
res the following:
line with Questionin
enterprise  Identifie g
-Writing
procedures d and
materials
respond
2.2 Action to ed to
(pens &
minimize paper)
hygiene
and risk -References
remove  Practice (books)
risks are d -Modules
personal Learning
taken
groomin elements
within
scope of g and
individual hygiene
responsibili
ty of
enterprise/l
egal
requiremen
ts
2.3 Hygiene
risks
beyond the
control of
individual
staff
members
are
reported to
the
appropriate
person for
follow up
Unit of Competency : PERFORM COMPUTER OPERATIONS

Modules Title: PERFORMING COMPUTER OPERATIONS
Module Descriptor: This unit covers the knowledge, skills and attitudes and values
needed to perform computer operations which includes inputting, accessing, producing and
transferring data using the appropriate hardware and software
LO1. Plan and prepare for task to be undertaken
LO2. Input data into computer
LO3. Access information using computer
LO4. Produce/output data using computer system
LO5. Maintain computer equipment and systems
LO1. Plan and prepare for task to be undertaken

Criteria Methods
1.1 Requirement  Selected The Group  Demonstrat
s of task and students/train Discussion ion
are used ees must be Interaction  Observatio
determined hardwar provided with Practice n
1.2 Appropriate e the following: session  Interviews/
hardware compon Questionin
and ents -Writing g
software is materials
correctly
selected (pens &
according and
to task accordin paper)
assigned g to the -References
and task (books)
required require -Modules
outcome ment Learning
1.3 Task is  Identifie elements
planned to d and
ensure OH explain
&S the
guidelines function
and s of both
procedures hardwar
are e and
followed software
used,
their
general
features
and
capabiliti
es
 Produce
d
accurate
and
complet
e data in
accorda
nce with
the
require
ments
 Used
appropri
ate
devices
and
procedu
res to
transfer
files/dat
a
accurate
ly
 Maintain
ed
compute
r system
LO2. Input data into computer

Criteria Methods
2.1 Data are  Selected The Group  Demonstrat
entered and students/train Discussion ion
into the used ees must be Interaction  Observatio
computer hardwar provided with Practice n
using e the following: session Interviews/
appropriate compon Questionin
program/ap ents -Writing g
plication in materials
correctly
accordance (pens &
with and
company accordin paper)
procedures g to the -References
2.2 Accuracy task (books)
of require -Modules
information ment Learning
is checked  Identifie elements
and d and
information explain
is saved in the
accordance function
with s of both
standard hardwar
operating e and
procedures software
2.3 Inputted used,
data are their
stored in
storage general
media features
according and
to capabiliti
requiremen es
ts  Produce
2.4 Work is d
performed accurate
within and
ergonomi complet
c e data in
guidelines accorda
nce with
the
require
ments
 Used
appropri
ate
devices
and
procedu
res to
transfer
files/dat
a
accurate
ly
 Maintain
ed
compute
r system
LO3. Access information using computer

Criteria Methods
3.1 Correct  Selected The Group  Demonstrat
program/ap and students/train Discussion ion
plication is used ees must be Interaction  Observatio
selected hardwar provided with Practice n
based on e the following: session Interviews/
job compon Questionin
requiremen ents -Writing g
ts materials
correctly
3.2 Program/ (pens &
application and
containing accordin paper)
the g to the -References
information task (books)
required is require -Modules
accessed ment Learning
according  Identifie elements
to company d and
procedures explain
3.3 Desktop the
icons are function
correctly s of both
selected, hardwar
opened e and
and closed software
for used,
navigation their
purposes
3.4 Keyboard general
techniques features
are carried and
out in line capabiliti
with OH & es
S  Produce
requiremen d
ts for safe accurate
use of and
keyboards complet
e data in
accorda
nce with
the
require
ments
 Used
appropri
ate
devices
and
procedu
res to
transfer
files/dat
a
accurate
ly
 Maintain
ed
compute
r system
LO4. Produce/output data using computer system

Criteria Methods
4.1 Entered  Selected The Group  Demonstrat
data are and students/train Discussion ion
processed used ees must be Interaction  Observatio
using hardwar provided with Practice n
appropriate e the following: session Interviews/
software compon Questionin
commands ents -Writing g
4.2 Data are materials
correctly
printed out (pens &
as required and
using accordin paper)
computer g to the -References
hardware/p task (books)
eripheral require -Modules
devices in ment Learning
accordance  Identifie elements
with d and
standard explain
operating the
procedure function
4.3 Files and s of both
data are hardwar
transferred e and
between software
compatible used,
systems their
using
computer general
software, features
hardware/ and
peripheral capabiliti
devices in es
accordance  Produce
with d
standard accurate
operating and
procedures complet
e data in
accorda
nce with
the
require
ments
 Used
appropri
ate
devices
and
procedu
res to
transfer
files/dat
a
accurate
ly
 Maintain
ed
compute
r system
LO5. Maintain computer equipment and systems

Criteria Methods
5.1 Systems  Selected The Group  Demonstrat
for and students/train Discussion ion
cleaning, used ees must be Interaction  Observatio
minor hardwar provided with Practice n
maintenan e the following: session Interviews/
ce and compon Questionin
replaceme ents -Writing g
nt of materials
correctly
consumabl (pens &
es are and
implemente accordin paper)
d g to the -References
5.2 Procedures task (books)
for require -Modules
ensuring ment Learning
security of  Identifie elements
data, d and
including explain
regular the
back-ups function
and virus s of both
checks are hardwar
implemente e and
d in software
accordance used,
with their
standard
general
operating features
procedures and
5.3 Basic file capabiliti
maintenanc es
e  Produce
procedures d
are accurate
implemente
and
d in line
with the complet
standard e data in
operating accorda
procedure nce with
5.4 Document the
systems require
are ments
maintained  Used
appropri
ate
devices
and
procedu
res to
transfer
files/dat
a
accurate
ly
 Maintain
ed
compute
r system
Unit of Competency : PERFORM WORKPLACE AND SAFETY PRACTICES

Modules Title: PERFORMING WORKPLACE AND SAFETY PRACTICES
attitudes in following health, safety and security practices. It includes dealing with
emergency situations and maintaining safe personal presentation standards.
LO1. Follow workplace procedures for health, safety and security practices
LO2. Perform child protection duties relevant to the tourism industry
LO3. Observe and monitor people
LO4. Deal with emergency situations
LO5. Maintain safe personal presentation standards
LO6. Maintain a safe and secure workplace
LO1. Follow workplace procedures for health, safety and security practices
Criteria Methods
1.1 Correct  Complie The Group  Demonstrat
health, d with students/train Discussion ion
industry ees must be Interaction  Observatio
safety and
practice provided with Practice n
security session Interviews/
s and the following:
procedure procedu Questionin
s are res -Writing g
followed in  Used materials
line with interacti (pens &
legislation, ve paper)
regulations commun -References
and ication (books)
enterprise with -Modules
procedures others Learning
 Complie elements
1.2 Breaches
d with
of health,
workpla
safety and ce
security safety,
procedures security
are and
identified hygiene
and practice
reported in s
line with  Identifie
enterprise d faults
procedure &
problem
1.3 Suspicious s and
behavior or the
unusual necessa
occurrence ry
are correctiv
reported in e action
line with  Promote
enterprise d public
procedure relation
among
others
 Complie
d with
quality
standard
s
 Respon
ded to
emerge
ncy
situation
s in line
with
enterpris
e
guidelin
es
 Complie
d with
proper
dress
code
LO2. Perform child protection duties relevant to the tourism industry

Criteria Methods
2.1 Issue of  Complie The Group  Demonstrat
sexual d with students/train Discussion ion
exploitation
of children session Interviews/
is identified procedu Questionin
2.2 National, res -Writing g
regional and  Used materials
international interacti (pens &
actions are ve paper)
described to commun -References
prevent the ication (books)
sexual with -Modules
others Learning
exploitation
of children
2.3 Actions that d with
can be taken in workpla
the workplace ce
are described to safety,
protect children security
from sexual and
exploitation hygiene
practice
s
 Identifie
d faults
&
problem
s and
the
necessa
ry
correctiv
e action
 Promote
d public
relation
among
others
 Complie
d with
quality
standard
s
 Respon
ded to
emerge
ncy
situation
s in line
with
enterpris
e
guidelin
es
 Complie
d with
proper
dress
code
LO3. Observe and monitor people

Criteria Methods
3.1 Areas and  Compli The Group  Demonstrat
people who ed with students/train Discussion ion
require
observation session Interviews/
and procedu Questionin
monitoring is res -Writing g
prepared  Used materials
3.2 Observation interacti (pens &
and ve paper)
monitoring commu -References
activities are nication (books)
implemented with -Modules
others Learning
3.3 elements
 Compli
Apprehensio ed with
n of workpla
offenders are ce
determined safety,
3.4 Offenders security
are arrested and
according to hygiene
enterprise practice
procedures s
3.5 Administrative  Identifie
responsibilities d faults
are fulfilled &
problem
s and
the
necess
ary
correcti
ve
action
 Promot
ed
public
relation
among
others
 Compli
ed with
quality
standar
ds
 Respon
ded to
emerge
ncy
situatio
ns in
line with
enterpri
se
guidelin
es
 Complie
d with
proper
dress
code
LO4. Deal with emergency situations

Criteria Methods
4.1 Emergenc  Complie The Group  Demonstrat
y and d with students/train Discussion ion
potential
emergency session Interviews/
situations procedu Questionin
are res -Writing g
recognized  Used materials
and interacti (pens &
appropriate ve paper)
action are commun -References
taken ication (books)
within with -Modules
individual’s others Learning
scope of  Complie elements
responsibili d with
ty workpla
ce
4.2 Emergency safety,
procedures security
are and
followed in hygiene
line with practice
s
enterprise
 Identifie
procedures d faults
4.3 Assistance &
is sought problem
from s and
colleagues the
to resolve necessa
or respond ry
to correctiv
emergency e action
 Promote
situations
d public
4.4 Details of relation
emergency among
situations others
are  Complie
reported in d with
line with quality
enterprise standard
procedures s
 Respon
ded to
emerge
ncy
situation
s in line
with
enterpris
e
guidelin
es
 Complied
with
proper
dress
code
LO5. Maintain safe personal presentation standards

Criteria Methods
5.1 Safe  Complie The Group  Demonstrat
personal d with students/train Discussion ion
standards industry ees must be Interaction  Observatio
are identified practice provided with Practice n
and followed s and the following: session Interviews/
in line with procedu Questionin
enterprise res -Writing g
requirements  Used materials
interacti (pens &
ve paper)
commun -References
ication (books)
with -Modules
others Learning
d with
workpla
ce
safety,
security
and
hygiene
practice
s
 Identifie
d faults
&
problem
s and
the
necessa
ry
correctiv
e action
 Promote
d public
relation
among
others
 Complie
d with
quality
standard
s
 Respon
ded to
emerge
ncy
situation
s in line
with
enterpris
e
guidelin
es
Complied
with proper
dress code
LO6. Maintain a safe and secure workplace
Criteria Methods
6.1 Workplace  Complie The Group  Demonstrat
health, safety d with students/train Discussion ion
and security industry ees must be Interaction  Observatio
responsibilities practice provided with Practice n
are identified s and the following: session Interviews/
6.2 Framework to
procedu Questionin
maintain
workplace health, res -Writing g
safety and  Used materials
security are and
maintained interacti (pens &
ve paper)
6.3 Procedures commun -References
for identifying or (books)
ication
assessing -Modules
health, safety with
others Learning
and security
hazards and  Complie elements
risks are d with
implemented workpla
6.4 Injuries, ce
illnesses and safety,
incidents are security
investigated and
6.5Organization' hygiene
s health, safety practice
and security s
effectiveness are  Identifie
evaluated d faults
&
problem
s and
the
necessa
ry
correctiv
e action
 Promote
d public
relation
among
others
 Complie
d with
quality
standard
s
 Respon
ded to
emerge
ncy
situation
s in line
with
enterpris
e
guidelin
es
 Complied
with
proper
dress
code
Unit of Competency : PROVIDE EFFECTIVE CUSTOMER SERVICE

Modules Title: PROVIDING EFFECTIVE CUSTOMER SERVICE
attitudes in providing effective customer service. It includes greeting customer, identifying
customer needs, delivering service to customer, handling queries through use of common
business tools and technology and handling complaints/conflict situation, evaluation and
recommendation.
LO1. Greet customer
LO2. Identify needs of customers
LO3. Deliver service to customer
LO4. Handle queries through use of common business tools and technology
LO5. Handle complaints/ conflict situations, evaluation and recommendations

LO1. Greet customer
Criteria Methods
1.1 Customer  Complie The Group  Demonstrat
s are d with students/train Discussion ion
greeted industry ees must be Interaction  Observatio
according practice provided with Practice n
s and the following: session Interviews/
to Questionin
procedu
enterprise -Writing g
res
procedure materials
 Used
1.2 Verbal and interacti (pens &
non-verbal ve paper)
communica commun -References
tions are ication (books)
appropriate with -Modules
to the given others Learning
situation  Complie elements
1.3 Non d with
verbal occupati
communic onal,
ation are health
and
observed
safety
when practice
responding s
to  Promote
customers d public
1.4 Sensitivity relation
to cultural among
and social others
difference  Complie
s is d with
demonstrat service
ed manual
standard
s
 Demons
trated
familiarit
y with
compan
y
facilities,
products
and
services
 Applied
compan
y rules
and
standard
s
 Applied
telephon
e ethics
 Applied
correct
procedu
re in
using
telephon
e, fax
machine
, internet
 Handled
custome
r
complai
nts
LO2. Identify needs of customers
Criteria Methods
2.1 Appropriate  Complie The Group  Demonstrat
interperso d with students/train Discussion ion
nal skills industry ees must be Interaction  Observatio
are used to practice provided with Practice n
ensure that Questionin
procedu
customer -Writing g
res
needs are materials
 Used
accurately interacti (pens &
identified ve paper)
2.2 Customer commun -References
needs are ication (books)
assessed with -Modules
for urgency others Learning
so that  Complie elements
priority for d with
service occupati
delivery onal,
can be health
and
identified
safety
2.3 Customers practice
are s
provided  Promote
with d public
information relation
2.4 Personal among
limitation in others
addressing  Complie
customer d with
and service
colleague manual
standard
needs is
s
identified
 Demons
and where trated
appropriate familiarit
, y with
assistance compan
is sought y
from facilities,
supervisor products
and
services
 Applied
compan
y rules
and
standard
s
 Applied
telephon
e ethics
 Applied
correct
procedu
re in
using
telephon
e, fax
machine
, internet
Handled
custome
r
complai
nts
LO3. Deliver service to customer

Criteria Methods
3.1 Customer  Complie The Group  Demonstrat
needs are d with students/train Discussion ion
promptly industry ees must be Interaction  Observatio
attended to practice provided with Practice n
in line with Questionin
procedu
enterprise -Writing g
res
procedure materials
 Used
3.2 Appropriate interacti (pens &
rapport is ve paper)
maintained commun -References
with ication (books)
customer to with -Modules
enable high others Learning
quality  Complie elements
service d with
delivery occupati
3.3 Opportunity onal,
to enhance health
and
the quality
safety
of service practice
and s
products  Promote
are taken d public
wherever relation
possible among
others
 Complie
d with
service
manual
standard
s
 Demons
trated
familiarit
y with
compan
y
facilities,
products
and
services
 Applied
compan
y rules
and
standard
s
 Applied
telephon
e ethics
 Applied
correct
procedu
re in
using
telephon
e, fax
machine
, internet
 Handled
customer
complain
ts
LO4. Handle queries through use of common business tools and technology
Criteria Methods
4.1 Common  Complie The Group  Demonstrat
business d with students/train Discussion ion
tools and industry ees must be Interaction  Observatio
technology practice provided with Practice n
are used Questionin
procedu
efficiently to -Writing g
res
determine materials
 Used
customer interacti (pens &
requirement ve paper)
s commun -References
4.2 Queries/ ication (books)
information with -Modules
are others Learning
recorded in  Complie elements
line with d with
occupati
enterprise onal,
procedure health
4.3 Queries are and
acted upon safety
promptly and practice
correctly in line s
with enterprise  Promote
procedure d public
relation
among
others
 Complie
d with
service
manual
standard
s
 Demons
trated
familiarit
y with
compan
y
facilities,
products
and
services
 Applied
compan
y rules
and
standard
s
 Applied
telephon
e ethics
 Applied
correct
procedu
re in
using
telephon
e, fax
machine
, internet
 Handled
customer
complain
ts
LO5. Handle complaints/ conflict situations, evaluation and recommendations

Criteria s Methods
5.1 Guests are  Complie The Group  Demonstratio
greeted with d with students/train Discussion n
a smile and industry ees must be Interaction  Observation
eye-to-eye practice provided with Practice Interviews/
s and the following: session Questioning
contact
procedu
5.2 res -Writing
Responsibilit  Used materials
y for interacti (pens &
resolving ve paper)
the commun -References
complaint is ication (books)
with -Modules
taken within
others Learning
limit of elements
 Complie
responsibility
d with
and occupati
according to onal,
enterprise health
policy and
5.3 Nature and safety
details of practice
complaint s
are  Promote
established d public
and agreed relation
among
with the
others
customer
 Complie
5.4 Threats to d with
personal service
safety are manual
identified standard
and s
managed to  Demons
personal trated
safety of familiarit
customers or y with
colleagues compan
and y
facilities,
appropriate
products
assistance is and
organized services
5.4 Appropriate  Applied
action is compan
taken to y rules
resolve the and
complaint to standard
the s
customers  Applied
satisfaction telephon
wherever e ethics
possible  Applied
correct
5.5 Conflict
situations procedu
are resolved re in
within scope using
of individual telephon
e, fax
responsibility
machine
by applying , internet
effective Handled
communicati customer
on skills and complaints
according to
enterprise
policy
Core Competency
Unit of Competency : Prepare the dining room/restaurant area for service
Modules Title: Preparing 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.
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

LO1. Take table reservations
Assessment Criteria Contents Conditions Methodologi Assessment
es Methods
1.1 Inquiries are  Took The Group  Demonstra
answered table students/trai Discussion tion
reservati nees must Interaction  Observatio
promptly, clearly
ons be provided Practice n
and accurately.
accurate with the session Interviews
1.2 Pertinent ly following: /
questions are  Identifie Questioni
asked to d and -Writing ng
complete the explaine materials
details of the d the (pens &
reservations. use of paper)
the -References
1.3 Reservations
different (books)
data are -Modules
food and
recorded on beverag Learning
forms e wares elements
accurately and
equipme
based on
nt e.g.
establishment’s Dinnerw
standards. are,
1.4 Details of the glasswa
reservations are re,
repeated back silverwa
and confirmed re etc.
with the party  Complet
making the ed and
reservation. prepare
d
1.5 Additional service
information or
about the food waiter’s
service station
establishment is  Set up
provided when tables
necessary. accordin
g to
predeter
mined
menu
 Perform
ed
different
table
napkin
folding
styles
LO2. Prepare service stations and equipment
es Methods
2.1 Service or  Took The Group  Demonstra
waiter’s stations table students/trai Discussion tion
reservati nees must Interaction  Observatio
are stocked with
ons be provided Practice n
supplies
accurate with the session Interviews
necessary for ly following: /
service.  Identifie Questioni
2.2 All tableware d and -Writing ng
and dining explaine materials
room d the (pens &
equipment are use of paper)
cleaned, wiped the -References
and put in their different (books)
food and -Modules
proper places.
beverag Learning
2.3 Special tent e wares elements
cards and and
similar special equipme
displays are put nt e.g.
up for Dinnerw
promotion. are,
glasswa
2.4 Cleanliness and re,
condition of all silverwa
tables, re etc.
tableware and  Complet
dining room ed and
equipment are prepare
checked. d
2.5 Water pitchers service
or
and ice buckets
waiter’s
are filled. station
2.6 Electrical  Set up
appliance or tables
equipment like accordin
coffee pots, tea g to
pots, plate predeter
warmers etc. in mined
the dining area menu
are turned on  Performe
and kept ready. d
different
2.7 Condiments and
table
sauce bottles
napkin
are refilled and folding
the necks and styles
tops of the
bottles are
wiped clean and
dry.
LO3. Set up the tables in the dining area
Assessment Criteria Contents Conditions Meyhodologi Assessment

es Methods
3.1 Tables are set  Took The Group  Demonstr
according to the table students/trai Discussion ation
reservati nees must Interaction  Observati
standards of the food
service ons be provided Practice on
accurate with the session Interview
establishment.In s/
ly following:
cases where the Questioni
 Identifie
menu is pre-arranged -Writing ng
d and
or fixed, covers are materials
explaine
set correctly (pens &
d the
according to the use of paper)
predetermined menu. the -References
3.2 Tableware and different (books)
glassware are wiped food and -Modules
and polished before beverag Learning
they are set up on the e wares elements
table. and
equipme
3.3 Cloth napkins are
nt e.g.
folded properly and
Dinnerw
laid on the table are,
appropriately glasswa
according to napkin re,
folding style. silverwa
3.4 Buffet or display re etc.
tables are skirted  Complet
properly taking into ed and
account symmetry, prepare
balance and harmony d
in size and design. service
or
waiter’s
station
 Set up
tables
accordin
g to
predeter
mined
menu
Performe
d
different
table
napkin
folding
styles
LO4. Set the mood/ambiance of the dining area

es Methods
4.1 Lights are adjusted  Took The Group  Demonstr
according to time of table students/trai Discussion ation
reservati nees must Interaction  Observati
the day.
ons be provided Practice on
4.2 Tables, chairs and
accuratel with the session Interview
other dining room following: s/
y
furniture are arranged Questioni
 Identified
to ensure comfort and and -Writing ng
convenience of the explained materials
guests. the use (pens &
4.3 Appropriate music is of the paper)
played when different -References
applicable food and (books)
4.4 Floors/carpets are beverage -Modules
wares Learning
cleaned and made
and element
sure are dry.
equipme s
4.5 Air-condition or nt e.g.
cooling units are Dinnerwa
adjusted for the re,
comfort of the guests glasswar
e,
4.6 Decorations are set-
silverwar
up according to e etc.
theme or concept of  Complete
the dining room. d and
prepared
service or
waiter’s
station
 Set up
tables
according
to
predeter
mined
menu
 Performe
d different
table
napkin
folding
styles
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.
LO1. Welcome and greet guests
LO2. Seat the guests
LO3. Take food and beverage orders
LO4. Liaise between kitchen and service areas
LO1. Welcome and greet guests
Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1.1 Guests are  Welcomed The Group  Demonstrat
acknowled and students/traine Discussion ion
ged as greeted the es must be Interaction  Observatio
soon as guests provided with Practice n
 Took food the following: session Interviews/
they arrive. Questionin
1.2 Guests are and
beverage -Writing g
greeted materials
orders
with an (pens & paper)
 Liaised
appropriate between -References
welcome. kitchen and (books)
1.3 Details of service -Modules
reservation areas Learning
s are elements
checked
based on
established
standard
policy.
LO2. Seat the guests

Criteria Methods
escorted and and students/traine Discussion ion
seated greeted the es must be Interaction  Observatio
according to guests provided with Practice n
table allocations Questionin
2.2 Tables are and
beverage -Writing g
utilized materials
orders
according to the (pens & paper)
 Liaised
number of between -References
party. kitchen and (books)
2.3Guests are service -Modules
seated evenly Learning
areas
among stations elements
to control the
traffic flow of
guests in the
dining room.
2.1 Cloth
napkins
are opened
for the
guests
when
applicable.
2.2 Water is
served
when
applicable,
according
to the
standards
of the
foodservic
e facility.
LO3. Take food and beverage orders

Criteria Methods
presented with and students/traine Discussion ion
the menu greeted the es must be Interaction  Observatio
according to guests provided with Practice n
established
and Questionin
standard
beverage -Writing g
practice.
orders materials
3.2 Orders
 Liaised (pens & paper)
are taken -References
between
completely (books)
kitchen and
in -Modules
service
accordanc Learning
areas
e with the elements
establishm
ent’s
standard
procedures
.
3.3 Special
requests
and
requiremen
ts are
noted
accurately.
3.4 Orders are
repeated
back to the
guests to
confirm
items.
3.5 Tableware
and cutlery
appropriate
for the
menu
choices
are
provided
and
adjusted in
accordanc
e with
establishm
ent
procedures
.
LO4. Liaise between kitchen and service areas

Criteria Methods
4.1 Orders are  Welcomed The Group  Demonstrat
placed and sent and students/traine Discussion ion
to the kitchen greeted es must be Interaction  Observatio
promptly. the guests provided with Practice n
4.2 Quality of Questionin
food is and
beverage -Writing g
checked in
orders materials
accordance
Liaised (pens & paper)
with -References
between
establishme
kitchen and (books)
nt -Modules
service
standards Learning
areas
4.3 Tableware elements
is checked
for chips,
marks,
cleanliness,
spills, and
drips
4.4 Plates
and/or trays
are carried
out safely.
4.5 Colleagues
are advised
promptly
regarding
readiness of
items for
service
4.6 Information
about
special
requests,
dietary or
cultural
requirement
s is relayed
accurately
to kitchen
where
appropriate.
4.7 Work
technology
are
observed
according to
establishme
nt standard
policy and
procedures
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.
LO1. Know the product
LO2. Undertake Suggestive selling
LO3. Carry out Upselling strategies
LO1. Know the product

Criteria Methods
1.1 Names and  Welcomed The Group  Demonstrat
pronunciatio and students/traine Discussion ion
ns of dishes greeted es must be Interaction  Observatio
in the menu the guests provided with Practice n
are Questionin
mastered. and
beverage -Writing g
1.2 Ingredients materials
orders
of dishes Liaised (pens & paper)
are between -References
memorized. kitchen (books)
1.3 Sauces and and -Modules
accompani service Learning
ments are areas elements
known by
heart.
1.4
Description
s of every
item in the
menu are
studied.
1.5 Common
food allergens
are mastered to
prevent serious
health
consequences.
LO2. Undertake Suggestive selling
Criteria Methods
2.1  Welcomed The Group  Demonstrat
Informatio and students/traine Discussion ion
n about greeted es must be Interaction  Observatio
the food the guests provided with Practice n
items are Questionin
provided in and
beverage -Writing g
clear materials
orders
explanation (pens & paper)
 Liaised
s and between -References
descriptions kitchen (books)
. and service -Modules
2.2 Items on Learning
areas
specials or elements
promos are
offered to
assist
guests with
food and
beverage
selections.
2.3 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.
2.4 Standard
food and
beverage
pairings
are
recommend
ed.
2.5 Several
choices are
given to
provide
more
options to
guests
2.6
Descriptiv
e words
are used
while
explaining
the dishes
to make it
more
tempting
and
appetizing.
2.7 Suggestive
selling is carried
out discreetly so
as not to be too
pushy or too
aggressive.
LO3. Carry out Upselling strategies
Criteria Methods
3.1 Slow  Welcomed The Group  Demonstrat
moving but and students/traine Discussion ion
highly greeted es must be Interaction  Observatio
profitable the guests provided with Practice n
items are Questionin
suggested and
beverage -Writing g
to increase materials
orders
guest Liaised (pens & paper)
check. between -References
3.2 Second kitchen (books)
servings of items and service -Modules
ordered are areas Learning
offered. elements
3.3 Food
portion or
size is
mentioned
for possible
adjustments
with the
orders.
3.4 New items
are
recommended to
regular guests to
encourage them
to try other items
in the menu.
Unit of Competency : Provide food and beverage services to guests

Modules Title: Providing food and beverage services to guests
Descriptor: This unit deals with the knowledge and skills required in the provision of
food and beverage service to guests in various types of dining venues and diverse styles of
service. This unit focuses on the procedures in the delivery of food and beverages to the guest as
well as on the knowledge and skills that underpins the efficient work performance in assisting
the dining guest during and after the meal service.
LO1. Serve food orders
LO2. Assist the diners
LO3. Perform banquet or catering food service
LO4. Serve Beverage Orders
LO5. Conclude food service and close down dining area
LO1. Serve food orders

Criteria s nt Methods
1.1 Food orders are  Performed The Group  Demons
picked up the various students/train Discussion tration
styles of ees must be Interaction  Observa
promptly from
food service provided with Practice tion
service areas. session Intervie
 Demonstrat the following:
1.2 Food orders are ed service ws/
checked for principles -Writing Questio
presentation  Explained materials ning
and the (pens &
appropriate sequence of paper)
garnish and service -References
accompanime  Described (books)
nts. how to -Modules
handle Learning
1.3 Food orders are
served to the guests with elements
right guests special
who ordered needs
 Opened
them.
wine bottles
1.4 Food orders are in front of a
served and guest
cleared with  Described
minimal banquet
disturbance to service
the other  Explained
guests and in closing
accordance to duties
hygienic
requirements.
1.5 Food orders are
served in
accordance
with the
enterprise
serving style
standards.
1.6 Name of the dish
or order is
mentioned
upon serving
the guest.
1.7 Sequence of
service and
meal delivery
is monitored in
accordance
with enterprise
procedures.
LO2. Assist the diners

2.1 Additional  Performed The Group  Demons
requests or the various students/train Discussion tration
needs of the
guests are session Intervie
anticipated ws/
ed service
2.2 Additional food principles -Writing Questio
and beverage  Explained materials ning
are offered the (pens &
and served at sequence of paper)
the service -References
appropriate  Described (books)
times how to -Modules
handle Learning
2.3 Necessary
guests with elements
condiments special
and needs
appropriate  Opened
tableware are wine bottles
provided in front of a
based on the guest
food order  Described
2.4 Delays or banquet
deficiencies in service
service are  Explained
closing
recognized
duties
and followed
up promptly
based on
enterprise
policy
2.5 Water, bread,
and butter are
replenished
when required
2.6 Children and
guests with
special needs
are treated
with extra
attention and
care.
LO3. Perform banquet or catering food service

Assessment Contents Conditions Methodolpgie Assessme
3.1 Serviceware are  Performed The Group  Demons
prepared and the various students/train Discussion tration
checked for
completeness session Intervie
ahead of time. ws/
ed service
3.2 Tables and principles -Writing Questio
chairs are set up  Explained materials ning
in accordance the (pens &
with the event sequence of paper)
requirements. service -References
 Described (books)
3.3 Food is served
how to -Modules
according to Learning
general service handle
principles.
special
3.4 Food is handled needs
based on food  Opened
safety wine bottles
procedures. in front of a
guest
3.5 Coordinated
 Described
service of meal banquet
courses is service
ensured. Explained
3.6 Assigned areas closing duties
are kept clean in
accordance with
enterprise
procedures.
3.7 Tables are
cleared and
soiled dishes
prepared to be
brought for
dishwashing
after the event or
function,
3.8 Number of
guests being
served is noted
and monitored.
LO4. Serve Beverage Orders

4.1 Beverage orders  Performed The Group  Demons
are picked up the various students/train Discussion tration
promptly from
the bar. session Intervie
4.2 Beverage orders ed service ws/
are checked for principles -Writing Questio
presentation and  Explained materials ning
appropriate the (pens &
garnishes. sequence of paper)
4.3 Beverages are service -References
 Described (books)
served at
how to -Modules
appropriate Learning
times during handle
meal time.
special
4.4 Beverages are needs
served efficiently  Opened
according to wine bottles
established in front of a
standards of guest
service.  Described
4.5 Beverages are banquet
served at the service
right Explained
temperature. closing duties
4.6 For full bottle
wine orders,
wine is opened
efficiently with
minimal
disturbance to
the other guests.
4.7 Wine service is
carried out in
accordance with
establishment
procedures.
LO5. Conclude food service and close down dining area

5.1 Soiled dishes are  Performed The Group  Demons
removed when the various students/train Discussion tration
guests are
finished with the session Intervie
meal. ws/
ed service
5.2 Bills are principles -Writing Questio
prepared and  Explained materials ning
processed the (pens &
accurately in sequence of paper)
coordination with service -References
the cashier.  Described (books)
how to -Modules
5.3 Bills are Learning
presented when handle
the guest asks
special
for it. needs
5.4 Payment is  Opened
acknowledged wine bottles
as soon as it is in front of a
received. guest
5.5 Tables are  Described
cleared, reset banquet
and made ready service
Explained
for the next
closing duties
sitting when
guests are
finished with the
meal.
5.6 Guests are
thanked and
bided farewell
warmly.
5.7 Electrical
equipment are
turned off where
appropriate.
Unit of Competency : PROVIDE ROOM SERVICE

Modules Title: PROVIDING ROOM SERVICE
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.
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
LO1. Take and process room service orders

1.1 Telephone call  Took room The Group  Demons
is answered service students/train Discussion tration
promptly and ees must be Interaction  Observa
orders
courteously properly provided with Practice tion
the following: session Intervie
in  Recorded ws/
accordance and -Writing Questio
with processed materials ning
customer room service (pens &
service orders paper)
standards. accurately -References
1.2 Guests’ name  Set up a (books)
is checked variety of -Modules
and used room service Learning
throughout elements
meals
the according to
interaction ordered food
1.3 Details of and beverage
orders are  Presented
clarified, and served
repeated and room service
checked with orders
guests for
accuracy
1.4 Suggestive
selling
techniques
are used.
1.5 Guests are
advised of
approximate
time of
delivery
1.6 Relevant
information
are recorded
and checked
in
accordance
with
establishmen
t policy and
procedures
1.7 Room service
orders
received
from
doorknob
dockets are
interpreted
accurately.
1.8 Orders are
promptly
transferred
and relayed
to
appropriate
location for
preparation.
LO2. Set up trays and trolleys

2.1 Room  Took room The Group  Demons
service service students/train Discussion tration
equipment ees must be Interaction  Observa
orders
and properly provided with Practice tion
supplies  Recorded ws/
are and -Writing Questio
prepared in processed materials ning
accordance room service (pens &
with orders paper)
establishme accurately -References
nt  Set up a (books)
procedures. variety of -Modules
2.2 Proper room room service Learning
service meals elements
equipment according to
and supplies ordered food
are selected and beverage
and  Presented
checked for and served
cleanliness room service
and orders
condition.
2.3 Trays and
trolleys are
set up
keeping in
mind
balance,
safety and
attractivene
ss.
2.4 Room
service
trays or
trolleys are
set up
according to
the food and
beverage
ordered
2.5 Orders are
checked
before
leaving the
kitchen for
delivery.
2.6 Food items
are covered
during
transportatio
n to the
room.
2.7 Food orders
are
delivered on
the time
desired by
the guest.
LO3. Present and serve food and beverage orders to guests

3.1 The guest’s  Took room The Group  Demons
name is service students/train Discussion tration
verified on the ees must be Interaction  Observa
orders
bill before properly provided with Practice tion
announcing  Recorded ws/
the staff’s and -Writing Questio
presence processed materials ning
outside the room service (pens &
door. orders paper)
3.2 Guests are accurately -References
greeted  Set up a (books)
politely in variety of -Modules
accordance room service Learning
with the with elements
meals
establishment’ according to
s service ordered food
procedures. and beverage
3.3 Guests are  Presented
asked where and served
they want the room service
tray or trolley orders
positioned.
3.4 Service is fast
and discrete
LO4. Present room service account

4.1 Guests’  Took room The Group  Demons
accounts are service students/train Discussion tration
checked for ees must be Interaction  Observa
orders
accuracy and properly provided with Practice tion
presented in  Recorded ws/
accordance and -Writing Questio
with processed materials ning
establishment room service (pens &
procedures orders paper)
4.2 Cash payments accurately -References
are  Set up a (books)
acknowledged variety of -Modules
and then room service Learning
presented to elements
meals
the cashier for according to
processing in ordered food
accordance and beverage
with  Presented
establishment and served
guidelines room service
4.3 For charge orders
accounts,
guests are
asked to sign
the bills.

Assessment Contents Conditions Methods Assessme
Criteria nt Methods
5.1 Procedure to • Took The Group  Demons
take away the room service students/train Discussion tration
tray or trolley orders properly ees must be Interaction  Observa
when the • Recorded provided with Practice tion
guests have and processed ws/
finished their room service -Writing Questio
meal is orders accurately materials ning
explained. • Set up a (pens &
5.2 Floors are variety of room paper)
checked and service meals -References
cleared in according to (books)
accordance ordered food and -Modules
with beverage Learning
establishment • Presented elements
policy and and served room
guidelines. service orders
5.3 Dirty trays are
cleared in
accordance
with the
establishment’
s procedure.
5.4 Trays and
trolleys are
cleaned and
returned to the
room service
area.
Unit of Competency : RECEIVE AND HANDLE GUEST CONCERNS

Modules Title: RECEIVING AND HANDLE GUEST CONCERNS
Descriptor: This unit deals with the knowledge and skills required in receiving and
handling guest complaints.
LO1. Listen to the complaint
LO2. Apologize to the guest
LO3. Take proper action on the complain
LO4. Record complaint
LO1. Listen to the complaint

Assessment Contents Conditions Methods Assessme
Criteria nt Methods
1.1 The entire  Listened and The Group  Demons
story or issue obtained the students/train Discussion tration
of concern is entire story or ees must be Interaction  Observa
obtained complaint provided with Practice tion
 Paraphrased the following: session Intervie
from the ws/
guest without the guest
complaint -Writing Questio
interruption. materials ning
 Showed
1.2 Details of the (pens &
empathy
guest towards paper)
complaint or complaining -References
concern are guest (books)
noted.  Took action on -Modules
1.3 Full attention the guest Learning
is given to complaint elements
the  Recorded
complaining complaint
guest.
1.4 Guest
complaint is
paraphrased
to determine
if the concern
is correctly
understood.
LO2. Apologize to the guest

2.1 Sincere  Listened and The Group  Demons
apology is obtained the students/train Discussion tration
offered for entire story or ees must be Interaction  Observa
the complaint provided with Practice tion
disservice. ws/
2.2 Empathy is the guest
shown to the materials ning
 Showed
guest to (pens &
empathy
show towards paper)
genuine complaining -References
concern and guest (books)
consideration  Took action on -Modules
. the guest Learning
2.3 Excuses or complaint elements
blaming Recorded
others are complaint
avoided.
2.4 Gratitude is
expressed to
the guest for
bringing the
matter up for
attention.
LO3. Take proper action on the complain

3.1 Appropriate  Listened and The Group  Demons
action is taken obtained the students/train Discussion tration
regarding entire story or ees must be Interaction  Observa
guest’s complaint provided with Practice tion
concerns ws/
3.2 The right the guest
person or materials ning
 Showed
department (pens &
empathy
who can towards paper)
solve the complaining -References
problem is guest (books)
informed for  Took action on -Modules
proper the guest Learning
action. complaint elements
3.3 Difficult Recorded
situations or complaint
serious
concerns are
elevated or
referred to
higher
authority.
3.4 Follow up on
the problem
to check
whether it
solved or not.
LO4. Record complaint

4.1 Complaints are  Listened and The Group  Demons
documented obtained the students/train Discussion tration
according to the entire story or ees must be Interaction  Observa
establishment complaint provided with Practice tion
standard ws/
procedures. the guest
4.2 Persons  Showed materials ning
concerned empathy (pens &
are towards paper)
recognized complaining -References
guest (books)
and actions
 Took action on -Modules
taken are Learning
the guest
recorded. elements
complaint
4.3 Feedback
Recorded
received from
complaint
guests is
logged and
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TESDA-OP CO-01-F11

Course Title: FOOD AND BEVERAGE SERVICES NC II

• can communicate in basic English both oral and

LO5: Discuss and

LO9: Record and

LO4. Identify the

4.5 Maintain safe

5.7 Deliver service to

5.8 Handle queries

• The training is based on curriculum developed from the

The competency-based TVET system recognizes various types of

• The dualized mode of training delivery is preferred and

(List of recommended tools, equipment and materials for the training of

Qty. Tools Qty. Eqquipment

Area in Sq. Total Area in

Total Workshop Area : 105

FOOD AND BEVERAGE SERVICES NC II

BASIC COMPETENCIES: FOOD AND BEVERAGE SERVICES NC II

UNIT OF COMPETENCY :PARTICIPATE IN WORKPLACE COMMUNICATION,

SOLVE/ADRESS ROUTINE PROBLEMS.

MODULE TITLE :PARTICIPATING IN WORKPLACE COMMUNICATION,

DEVELOPING CAREER AND LIFE DECISIONS,

SOLVING/ADRESSING ROUTINE PROBLEMS.

MODULE DESCRIPTOR : This module covers the knowledge, skills and

NOMINAL DURATION : 4 hrs

SUMMARY OF LEARNING OUTCOMES:

LO 1: Obtain and convey workplace information

LO 2: Perform duties following workplace instructions

LO 3: Complete relevant work- related documents

LO 4: Manage one’s emotion

LO 5: Develop reflective practice

LO 6: Boost self-confidence and develop self-regulation

LO 7: Identify routine problems

LO 8: Look for solutions to routine problems

LO 9: Recommend solutions to problems

LO 2. PERFORM DUTIES FOLLOWING WORKPLACE INSTRUCTIONS

LO3 COMPLETE RELEVANT WORK-RELATED DOCUMENTS

LO4. MANAGE ONE’S EMOTION

LO 5. DEVELOP REFLECTIVE PRACTICE

LO 6.. BOOST SELFCONFIDENCE AND DEVELOP SELF REGULATION

LO 7. IDENTIFY ROUTINE PROBLEMS

LO 8. LOOK FOR SOLUTIONS TO ROUTINE PROBLEMS

LO 9. RECOMMEND SOLUTIONS TO PROBLEMS

BASIC COMPETENCY : FOOD AND BEVERAGE SERVICES NC II

UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT,

CONTRIBUTE TO WORKPLACE INNOVATION,

PRESENT RELEVANT INFORMATION.

MODULE TITLE : WORKING IN A TEAM ENVIRONMENT,

CONTRIBUTING TO WORKPLACE INNOVATION,

PRESENTING RELEVANT INFORMATION.

NOMINAL DURATION : 5 hours

SUMMARY OF LEARNING OUTCOMES:

LO1: Describe team role and scope

LO2: Identify one’s role and responsibility within team

LO3: Work as a team member

LO4: Identify opportunities to do things better

LO5: Discuss and develop ideas with others

LO6: Integrate ideas for change in the workplace

LO7: Gather data/Information