Module 3

Module Descriptor: 

This unit covers the knowledge, skills, and attitudes required to apply product knowledge on food and beverage service. It specifically includes identifying the product, collecting information on food and beverage and sharing information with guests. 

Learning Outcomes: 

After completing this module, trainee/student must be able to: 

3.1 Identify the product.

 3.2 Collect information on food and beverage. 

3.3 Share information with guests. 

Performance Criteria 

1. Types of menu are defined. 

2. Dishes names and pronunciations in the menu are identified 

3. Ingredients of dishes are recognized as per menu

4.  Sauces and accompaniments are recognized 

5. Common food allergens are identified to prevent serious health consequences

6.  Information about the food items is explain and described 

7. Information on different types of food and beverage is collected 

8. Current knowledge on food and beverage is developed and maintained as required by the job.

9.  Guests are assisted on selection of food and beverage items based on workplace policy.

10.  Suitable combinations of food and beverages are offered and recommended. 

11. Guest questions are responded politely and correctly on menus and drink lists. 

12. New items are recommended to regular guests to encourage them to try other items in the menu. 

13.  Suggestive sale skills are applied as required.