Food and Beverage Services NC II -

CBLM

This module contains information and learning activities in providing a link between

kitchen and service areas and providing food and beverage services. Upon completion of

this module and you feel confident that you have had sufficient practice, you may request

your trainer to arrange an appointment with a registered assessor for your assessment.

The results of the assessment will be recorded in your Competency Achievement Record.

Wednesday, January 14, 2009

Module Title: Providing Food and Beverage Services NC II

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL

This is a Competency Based Learning Material for the Module PROVIDING FOOD

AND BEVERAGE SERVICES.

This learning material contains activities for you to complete. It covers the knowledge,

skills and attitudes required to complete the competency.

You are required to go through a series of learning activities in order to complete each of

the learning outcomes of this module. In each learning outcome, Learning Elements and

Reference Materials are available for your further reading to assist you in the required

activities. You are expected to accomplish all the required activities and to answer the

self-check after each learning element. Please note that you need to have 100% correct

answers to each self-check to pass the activity. You are required to obtain answer sheets,

which are available from your trainer or at the end of each learning element, to reflect

answers for each self-check. If you have questions, please do not hesitate to ask your

facilitator for assistance.

Recognition of Prior Learning (RPL)

You may have acquired some or most of the knowledge and skills covered in this

learning material because you have:

• Actual experience on the job; • Already completed training in this area.

BENEFITS OF RPL

o Gives credit for knowledge and experience

o Reduces duplication of learning

o Reduces costs of obtaining formal credentials

o Gives immediate feedback and determines which competencies need verification and

testing

o Identifies training gaps

o Training (is individualized and results in a recognized certificate)

o Assists in professional development

o Allows for better use of time and resources

o Potentially saves on training costs

So, if you can demonstrate to your trainer that you are competent in a particular skill, you

do not have to do the same training again. Or, if you feel you have the skills, talk to your

trainer about having them formally recognized. You may also show your Certificates of

Competence from previous training. And if your acquired skills are still updated/relevant

to the module, they may become part of the evidence you can present for RPL.

A Record of achievement is also provided for your trainer to fill-in upon completion of

this module.

This module was prepared to help you achieve the required competency in providing a

link between kitchen and service areas, food and beverage services and room service. It

will serve as a source of information for you to acquire the required knowledge and skills

for Food and Beverage Services (NC II), with minimum supervision or help from your

trainer. This material will aid you in acquiring the competency at your own pace,

independently. To achieve the full benefit of this module:

• Talk to your trainer and agree on how you will both organize your training on this unit. Read through the Competency Based Learning Material carefully. It is divided into

sections which cover all the skills and knowledge you need to successfully complete this

module.

• Most probably, your trainer will also be your supervisor. He/She will be there to support and show you the correct way to do things. Ask for help if you need one.

• Your trainer will tell you about the important things you need to consider when doing the activities. It is important you listen and take notes.

• You will have plenty of opportunities to ask questions and undergo rigid practice. This will help you in achieving competency in your new skill. Ample practice will improve

your speed, memory and confidence.

• Talk with more experienced colleagues and ask for guidance.

• Answer self-checks at the end of each section to test your own progress.

• When you finished each element and feel that you are ready, demonstrate the activities

outlined in the learning material to your trainer.

• As your work through the activities, your trainer will be taking note of your

performance. He/She will be providing feedback on your progress. Your readiness for

assessment will be reflected in his/her report, if and when you have successfully

completed each element.

UNIT OF COMPETENCY: PROVIDE FOOD AND BEVERAGE SERVICES.

MODULE TITLE : PROVIDING FOOD AND BEVERAGE SERVICES.

Introduction

This module contains information and learning activities in providing food and beverage

service.

Upon completion of this module and you feel confident that you have had sufficient

practice, you may request your trainer to arrange an appointment with a registered

assessor for your assessment. The results of the assessment will be recorded in your

Competency Achievement Record.

SUMMARY OF LEARNING OUTCOMES

At the end of this competency-based learning material, the learners are expected to meet

the following learning outcomes:

PRE-OPERATION

1. Check dining and restaurant area facilities for cleanliness prior to service.

2. Prepare dining room and make necessary adjustments for lighting, room temperature,

music, floor and other decorations to ensure comfort and ambience for customers.

3. Arrange furniture in accordance with hotel/restaurant requirements.

4. Check tables and their settings for stability and comfortable access to service personnel

5. Check and prepare service equipment.

6. Check menu variations and daily specials with kitchen staff.

ASSESSMENT CRITERIA

1. Dining/Restaurant area and customer facilities are checked for cleanliness prior to

service and corrective actions are taken when required.

1. Dining environment is prepared and adjusted to ensure comfort and ambience to

customers as appropriate.

2. Set up furniture in accordance with enterprise requirements, bookings, customer

requests, convenience and safety.

3. Equipment are checked and prepared for service.

4. Menu variations and daily specials are verified with kitchen staff based on

establishment policy and guidelines

5. Tables are set within the required timeframes in accordance with establishment

standards and/or customer‟s special requests.

LEARNING EXPERIENCES

Activity Special Instruction

LEARNING ACTIVITY 1

Assign guests to their tables using

the prescribed restaurant lay out.

Refer to the information sheet and hand out.

LEARNING ACTIVITY 3

Using the internet in analyzing the menu

See the module for instructions

LEARNING ACTIVITY 4

TABLE SETTING

Given the necessary information sheet with specific menu, arrange the table set up.

Allocate time and give specific instruction in setting up the table.

LEARNING ACTIVITY 5

NAPKIN FOLDING

Given the specific name of napkin, fold it without looking from your module

Allocate time and give specific instruction in napkin folding.

INFORMATION SHEET

FOOD AND BEVERAGE SERVICE ATTENDANT

Food and beverage service attendant refers to the worker assigned in the service of food

and beverages to guests, also known as waiter/waitress.

The first and most important requirement for a food and beverage service attendant is to

have knowledge on the tools, materials and equipment necessary for service.

Flatware

1. Dinner Knife

2. Dinner Fork

3. Salad Knife

4. Dessert Fork

5. Fish Knife

6. Fish Fork

7. Cocktail Fork

8. Oyster Fork

9. Dessert Spoon

10. Soup Spoon

11. Tea Spoon

12. Coffee Spoon

13. Butter Knife

Carafe - 1/2 liter (for service of wine or water)

Irish Coffee glass

Cocktail or Coupe Glass

Red Wine Glass Champagne Saucer (Used for sparkling wines or for

serving some appetizers or sweets) Tumbler or Water Glass

Fortified Wine Glass (Sherry, Port) White Wine Glass Champagne Flute

The food and beverage service attendant must also be familiarized on the dinning area

and must be able to arrange the area as required by the customer.

Activity Number One

Given the following details below, assign customers with the proper table by writing the

assigned number to the table in the restaurant layout on the next page.

1. couple (non-smoking)

2. Family with six members (non smoking)

3. a group of four ladies (smoking)

4. a couple with disabled wife (no preference yet)

5. A couple with one two-year old kid.

6. Pres. Gloria M. Arroyo and her ten cabinet members

Things to consider:

LAY OUT OF A FINE DINING RESTAURANT

(Use this for the activity)

TABLE SETTING

A fine dining restaurant and a family restaurant both provide food and beverages.

Each of these establishments will have different styles of menus, restaurant service and

table set up. The décor and layout of the restaurants will also differ.

THE COVER

The cover is the total space needed to set one complete setup for a guest.

The space is about 24 inches depending on the type of service. For traditional ala carte

that would use show plate, definitely the cover should be more than the size of the show

plate.

Cover

THE LINEN

1. If the silence pad is used, it should be placed evenly on the table so that the edges do

not hang down below the tablecloth.

2. The table cloth is laid over the silence pad or directly over the table.

3. Fold the table cloth into four folds and spread evenly on the table (your trainer will

demonstrate it to you).

4. The linen should be free from holes and stains.

THE SILVERWARES

1. Dinner Knife and dinner fork should be laid about 11- 12 inches apart so that the

dinner plate may be placed easily between them.

1 inch from the edge

11 - 12 inches apart

2. The remaining silver wares should be placed to the right of the knife and to the left of

the fork in order of which to be used.

3. The handle should be perpendicular to the table and 1 inch from the edge of the table.

4. Bread and butter knife is placed either over the bread and butter plate either parallel or

perpendicular to the edge if the table.

5. Oyster fork is placed to the extreme right of the cover.

6. Silverwares for dessert are placed just before the dessert course is served or on the top

of the cover.

THE CHINAWARE

1. Bread and butter plate is placed at the left of the cover, directly above the tines of the

dinner fork or at the extreme left side of the cover if there is enough space.

Bread & butter plate

2. Sugar bowls and salt & pepper shakers are generally placed in the center of the table. If

the table is good for two persons, these are to be placed at the side near the wall.

ACTIVITY NUMBER TWO

Gather information about Max‟s Restaurant and a Restaurant from one five star hotels (may use internet to see the details).

Consider these two types of restaurants and describe the establishment using the

following headings as a guide:

Max‟s Restaurant Address: _________________________________________