TOPICS AND MODULES

WEEK 1 AND 2 MODULES

PREPARE THE DINING ROOM/RESTAURANT AREA FOR

SERVICE

  This competency leads to Food and Beverage Services National Certificate Level II (NC II). It is designed for you to develop your knowledge, skills, and attitude to perform the tasks required. You are expected to demonstrate understanding of concepts, and principles in preparing the dining room/restaurant area for service.

WEEK 3 AND 4 MODULES

PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE

  This competency leads to Food and Beverage Services National Certificate Level II (NC II). It is designed for you to develop your knowledge, skills, and attitude to perform the tasks required. You are expected to demonstrates knowledge and skills in food and beverage service related to table setting in accordance with the proper procedures and guidelines.

WEEK 5 AND 6 MODULES

Welcome Guests and Take Food and Beverage Orders

  This competency leads to Food and Beverage Services National Certificate Level II (NC II). It is designed for you to develop your knowledge, skills, and attitude to perform the tasks required. You are expected to demonstrate understanding of concepts, and principles in welcoming guests and take food and beverage orders.

WEEK 7   MODULES 

Welcome Guests and Take Food and Beverage Orders

     This competency leads to Food and Beverage Services National Certificate Level II (NC II). It is designed for you todevelop your knowledge, skills, and attitude to perform the tasks required. You are expected to demonstrate understanding of concepts, and principles in welcoming guests and take food and beverage orders.

           In taking food and beverage orders the following knowledge must be mastered;

·         Present the menu to the guests according to the establishment's standard practice

·         Take orders completely in accordance with the established standard procedure

·         Note special requests and requirements accurately

·         Repeat orders to the guests to confirm items

·         Provide and adjust tableware and cutlery appropriate for the menu choices in accordance with established 

      procedures