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Divine Word College of Calapan
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Divine Word College of Calapan

Food and Beverage Services NCII

Food and Beverage Services NCII

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The FOOD AND BEVERAGE SERVICES NC II Qualification consists of competencies that a person must achieve to provide food and beverage service to guests in various food and beverage service facilities.
Source: TESDA Food and Beverage Services NCII

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.

The units of competency comprising this qualification include the following:

Code BASIC COMPETENCIES
500311105 Participate in workplace communication
500311106 Work in a team environment
500311107 Practice career professionalism
500311108 Practice occupational health and safety procedures
   
Code COMMON COMPETENCIES
TRS311201 Develop and update industry knowledge
TRS311202 Observe workplace hygiene procedures
TRS311203 Perform computer operations
TRS311204 Perform workplace and safety practices
TRS311205 Provide effective customer service
   
Code CORE COMPETENCIES
TRS512387 Prepare the dining room/restaurant area for service
TRS512388 Welcome guests and take food and beverage orders
TRS512389 Promote food and beverage products
TRS512390 Provide food and beverage services to guests
TRS512391 Provide room service
TRS512392 Receive and handle guest concerns

A person who has achieved this Qualification is competent to be:

  • Waiter
  • Food and Beverage Service Attendant

Prepare the Dining Room/Restaurant Area for Service

The following are the knowledge and skills required in the preparation of the dining room /restaurant area :

  1. Take table reservations
  2. Prepare service stations and equipment
  3. Set up the tables in the dining area
  4. Set the mood/ambiance of the dining area

Welcome Guests and Take Food and Beverage Orders

The following are the knowledge and skills required in providing pre-meal services to the dining guests as soon as they arrive in the foodservice facility:

  1. Welcome and greet guests
  2. Seat the guests
  3. Take food and beverage orders
  4. Liaise between kitchen and service areas

Promote Food and Beverage Products

The following are the knowledge and skills required in providing advice to customers on food and beverage products in foodservice enterprises:

  1. Know the product
  2. Undertake Suggestive selling

  3. Carry out Upselling strategies

Provide Food and Beverage Services to Guests

The following are 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:

  1. Serve food orders
  2. Assist the diners
  3. Perform banquet or catering food service
  4. Serve Beverage Orders
  5. Process payments and receipts
  6. Conclude food service and close down dining area
  7. Manage intoxicated persons

Provide Room Service

The following are the knowledge and skills required in the provision of food and beverage service particularly in the guest room of a commercial accommodation establishment:

  1. Take and process room service orders
  2. Set up trays and trolleys
  3. Present and serve food and beverage orders to guests
  4. Present room service account
  5. Clear away room service equipment

Receive and Handle Guest Concerns

The following are the knowledge and skills required in receiving and handling guest complaints:

  1. Listen to the complaint
  2. Apologize to the guest
  3. Take proper action on the complaint
  4. Record complaint
The following are the knowledge and skills required in the preparation of the dining room /restaurant area :
  1. Take table reservations
  2. Prepare service stations and equipment
  3. Set up the tables in the dining area
  4. Set the mood/ambiance of the dining area
The following are the knowledge and skills required in providing pre-meal services to the dining guests as soon as they arrive in the foodservice facility:
  1. Welcome and greet guests
  2. Seat the guests
  3. Take food and beverage orders
  4. Liaise between kitchen and service areas
The following are the knowledge and skills required in providing advice to customers on food and beverage products in foodservice enterprises:
  1. Know the product
  2. Undertake Suggestive selling
  3. Carry out Upselling strategies
The following are 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:
  1. Serve food orders
  2. Assist the diners
  3. Perform banquet or catering food service
  4. Serve Beverage Orders
  5. Process payments and receipts
  6. Conclude food service and close down dining area
  7. Manage intoxicated persons
The following are the knowledge and skills required in the provision of food and beverage service particularly in the guest room of a commercial accommodation establishment:
  1. Take and process room service orders
  2. Set up trays and trolleys
  3. Present and serve food and beverage orders to guests
  4. Present room service account
  5. Clear away room service equipment
The following are the knowledge and skills required in receiving and handling guest complaints:
  1. Listen to the complaint
  2. Apologize to the guest
  3. Take proper action on the complaint
  4. Record complaint
Course Title:FOOD AND BEVERAGE SERVICES
NC Level:NC II
Training Hours:18 Hours (Basic)
18 Hours (Common)
320 Hours (Core)
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356 Hours – TOTAL

Other TESDA Programs:

Computer System Servicing NCII
Housekeeping NCII
Food and Beverage Services NCII
Bread and Pastry Production NCII

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