TESDA-OP CO-01-F11

(Rev.No.00-03/08/17)

COMPETENCY-BASED CURRICULUM

A. Course Design

Course Title: FOOD AND BEVERAGE SERVICES

Nominal Duration: 356 Hours
Qualification Level: Food and Beverage Services NC II
Course Description: This course is designed to enhance the knowledge, skills and
attitude in FOOD AND BEVERAGE SERVICES NC II in accordance
with industry standards. It covers core competencies on cleaning
bar areas, operating a bar, preparing and mixing of cocktails,
providing link between kitchen and service areas, providing room
service, providing food and beverage service, developing and
updating of food and beverage knowledge and providing wine
services. It covers the basic, common and core competencies.

Trainee Entry
Requirements: Trainees or students wishing to gain entry into this course should
possess the following requirements:

• Must have completed a Trainers Training Methodology Course (TM

II) or its equivalent
• Must have at least 2 years industry experience
• Must be a holder of a Food and Beverage Servicing NC level II
• Must be of good moral character
• With pleasing personality

This list does not include specific institutional requirements such

as educational attainment, appropriate work experience, and others
that may be required of the trainees by the school or training center
delivering the TVET program.

Document Code
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TESDA-OP-CO-01
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Course Structure
Basic Competencies
No. of Hours: (18 Hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Participate in 1.1 Participating 1.1.1 Parts of speech 4 hours
workplace in workplace 1.1.2 Sentence construction
communication communicatio 1.1.3 Effective communication
n 1.1.4 Conduct interviews
1.1.5 Sentence construction
1.1.6 Technical writing
1.1.7 Recording information
1.1.8 Basic mathematics
1.1.9 Technical writing
1.1.10 Types of forms
2. Work in a team 2.1 Working with 2.1.1 Team role 4 hours
environment others 2.1.2 Relationship and
responsibilities
2.1.3 Role and responsibilities
within a team
2.1.4 Team members role and
responsibilities
2.1.5 Communication process
2.1.6 Team structure
2.1.7 Group planning and
decision making
3. Practice career 3.1 Practicing 3.1.1 Code of conduct and 5 hours
professionalism career code of ethics
professionali 3.1.2 Personal hygiene
sm 3.1.3 Interpersonal and
intrapersonal skills
3.1.4 Communication skills
3.1.5 Fundamental rights at
work
3.1.6 Company procedures
and standards
3.1.7 Work values and ethics
3.1.8 Company policies
3.1.9 Company operating
procedures and
standards

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3.1.10 Gender and

Development
3.1.11 Personal Hygiene
3.1.12 Certifications and
licenses appreciation
3.1.13 Participate in training
programs
3.1.14 Awards/ rewards
4. Practice 4.1 Practicing 4.1.1 Hazards and risks 5 hours
occupational occupational identification and
health and health and control
safety safety 4.1.2 Organizational safety
and health protocol
4.1.3 Threshold limit value
(TLV)
4.1.4 OHS indicators
4.1.5 TLV table
4.1.6 Phil OHS Standards
4.1.7 Effects of hazards in the
workplace
4.1.8 Ergonomics
4.1.9 EGG Regulations
4.10 Safety Regulations
• Clean Air Act
• Electrical and Fire
Safety Code
• Waste management
• Disaster Preparedness
and Management
4.1.11 Contingency Measures
and Procedures
4.1.12 Operational health and
safety procedure,
practices and
regulations
4.1.13 Emergency-related
drills and training

Common Competencies
No. of Hours: (18 Hours)

Document Code
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UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Develop and 1.1 Developing 1.1.1 The Philippine Tourism 3 hours
update industry and update and hospitality industry
knowledge industry 1.1.2 Information media and
knowledge sources
1.1.3 Career enhancements
and trainings
1.1.4 Industry organization
1.1.5 Industry linkage
1.1.6 Note: Verify and recheck
2. Observe 2.1 Observing 2.1.1 Workplace hygiene 4 hours
workplace workplace procedures
hygiene hygiene 2.1.2 Waste handling
procedures procedures management
2.1.3 Proper Cleaning of
workplace
2.1.4 Safety and hygiene
standards
2.1.5 Hygiene risks
2.1.6 Food spoilage and
poisoning
2.1.7 Food handling and
sanitation practices
2.1.8 Preventing hygiene risks
3. Perform 3.1 Performing 3.1.1 Requirements of tasks in 4 hours
computer computer the operation of
operations operations computer
3.1.2 Hardware and software
operation
3.1.3 Guidelines and
procedures in computer
operation
3.1.4 Computer
program/application
3.1.5 Data base packages
3.1.6 OHS guidelines
3.1.7 Enterprise procedures
3.1.8 Printing procedures
3.1.9 Software commands
processing
Note: Check and verify
4. Perform 4.1 Performing 4.1.1 Health, safety and 4 hours
workplace and workplace security procedures
safety practices and safety 4.1.2 Reporting Procedures
practices 4.1.3 Anecdotal report
4.1.4 Emergency situations

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4.1.5 Procedures for dealing

with emergency
situations
4.1.6 Safety and dress codes
5. Provide effective 5.1 Providing 5.1.1 Interactive 3 hours
customer effective communication skills
service customer 5.1.2 Verbal and non-verbal
service communication skills
5.1.3 Interpersonal skills
5.1.4 Familiarity with company
facilities, products and
services
5.1.5 Industry practices,
procedures and
standards
5.1.6 Public relation
5.1.7 Selling/Upselling
techniques
5.1.8 Telephone ethics,
5.1.9 Procedures in using
telephone, fax machine
and internet
5.1.10 Industry practices
5.1.11 Communication
Procedure
5.1.12 Communication
gap/barriers
5.1.13 Conflict and
Complaint Resolutions
5.1.14 How to handle
complain

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Core Competencies
No. of Hours: (320 Hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Provide Link 1.1 Providing Link 1.1.1 Service ware and service 50 hours
between between area identification
Kitchen & Kitchen & 1.1.2 Safety in handling plates
Service Areas Service Areas and trays
1.1.3 Food hygiene standard
policies and procedures
1.1.4 Food handling and
transport
1.1.5 Safety requirements
1.1.6 Communication
1.1.7 Monitoring procedures
1.1.8 Service ware and service
area identification
1.1.9 Safety in handling plates
and trays
1.1.10 Food hygiene standard
policies and procedures
1.1.11 Food handling and
transport
1.1.12 Safety requirements
1.1.13 Communication
1.1.14 Monitoring procedures

2. Provide Food 2.1 Providing 2.1.1 Table setting and 160 hours
and Beverage Food and dressing
Service Beverage 2.1.2 OHS Requirement
Service 2.1.3 Checking equipment
procedure
2.1.4 Procedure in
preparing/cleaning
dining/restaurant area
2.1.5 Welcoming customer
procedure
2.1.6 Knowledge on menus
and drinks
2.1.7 Ordering system
2.1.8 Communication
2.1.9 Food and drinks service
procedure
2.1.10 Table clearing
procedure
2.1.11 Processing accounts

Document Code
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2.1.12 Bidding goodbye

procedure
2.1.13 Communication
2.1.14 Clearing, cleaning and
dismantling procedure
2.1.15 Furniture, tables and
equipment storing
procedure
3. Provide 3.1 Providing 3.1.1 Process in room service 90 hours
Room Room Service standard
Service 3.1.2 Procedures in Taking
orders
3.1.3 Techniques in selling
3.1.4 Procedures in verifying
3.1.5 Telephone
courtesy/manners
3.1.6 Service equipment
occupational Health and
Sanitation (OHS)
3.1.7 Trays and trolleys
setting
3.1.8 F and B collection
procedures
3.1.9 Correct order procedures
3.1.10 Room courtesy
procedure
3.1.11 F&B delivering and
serving techniques
3.1.12 Proper Positioning of
trays and trolleys
3.1.13 Processing the guests
accounts
3.1.14 Communication
3.1.15 Standard procedures in
clearing floors, returning
and dismantling
tray/trolley and re-
stocking of F and B
equipments.
4. Develop & 4.1 Developing & 4.1.1 Sources of information 20 hours
update update food & for food and beverage
food & beverage knowledge like books,
beverage knowledge magazines and tapes
knowledge 4.1.2 Procedure on order
taking and suggestive
selling
4.1.3 Conduct interview on
peak period where
foods and beverages

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are on demand or
commonly ordered
4.1.4 Procedure on taking
order of customer
4.1.5 Procedure on cooking
foods and techniques
in- matching food with
beverage
4.1.6 Procedure in answering
customer question

RESOURCES:

EQUIPMENT MATERIALS TOOLS

• Dining chair • 50 cm X 50 cm Table • Dinner plates, 10”

• Tray stand (optional)LCD napkin
projector • Module • Show/base plates, 12”
• Waiter station cabinet • Manuals • Fish plates, 8”
• Computer • Hand outs
• Printer • VHS/CD/DVD • Fish plates, 8”
• Telephone
• Dessert plates, 7”
• Fax Machine
• Calculator • Cereal plates, 5”
• Multi media
• Side plates or bread
plates, 6”
• Bouillon cups and
saucers, 8-12 oz.
• Teacups and saucers,
6 2/3 oz.
• Demi-tasse, 3 1/3 oz.
• Coffee pots, 2 pint
• Tea pots, 2 pint

CUTLERIES

• Dinner knives
• Dinner forks
• Salad knives
• Salad forks
• Fish knives
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• Fish forks
• Soup spoons
• Dessert spoons
• Dessert forks
• Teaspoons
• Demi-tasse spoons
• Long spoons
• Cocktail forks
• Service forks
• Service spoons
• Sauce ladles
• Soup ladles
• Cake servers
GLASSWARE

• Red wine glasses

• White wine glasses
• Water goblets

TABLES

• Square tables good

for 4 persons
CLOTH

• 54”X54
• 90”X90”
• 64”X64”
• 72”X72”
• Side towels
OTHER
ACCESSORIES

• Salt shakers
• Pepper shakers

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• Pepper mills
• Rectangular trays
• Oval trays
• Round trays
• Tooth pick holders
• Sugar containers
• Creamer containers
• Oil and vinegar
containers and
holders
• Sauce boats
• Menu cards
• Order pads
• Pens
• Flower bases
• Reservation books
• Water pitchers
• Plate covers
• Bill folder/change
trays
• Ice bucket with tongs

*NOTE: Implementation of the training program can be facilitated through a Memorandum of

Agreement between the training provider and industry partner/s regarding the use of
facilities. This is in response to the high cost of facilities and equipment. Air-
conditioned vehicles can be hired on a per trip basis subject to requirement.

TRAINER’S QUALIFICATIONS:

• Must have completed a Trainer’s Training Methodology Course

(TM II) or its equivalent
• Must be physically and mentally fit
• Must have at least 3-5 years job/industry experience
• Must be a holder of Sales/Office Operations NC Level II Certificate
• Must be of good moral character
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• With pleasing personality

• Must have attended relevant training and seminars

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

(25 trainees) trainees for (FOOD AND BEVERAGE SERVICES NC II).

TOOLS EQUIPMENT MATERIALS

QTY QTY QTY
5 units Computer with internet 1 set Telephone Directory
connection
1 unit LCD projector 1 set Maps (world, national &
regional )
1 unit Telephone Assort Posters of destinations
ed
1 unit Fax machine Assort Travel brochures &
ed guidebooks
1 unit Sound system 1 set Pictures/samples of
souvenirs, arts & crafts &
delicacies
1 unit Photocopier 1 set Price lists of products &
services
1 unit Printer 1 set DOT latest version,
regional situationer
reports,
Statistics and marketing
plan
1 set Current schedules of
different modes of
transportation to different
Local destinations
5 sets Headset

B. Modules of Instruction

Sector: TOURISM
Basic Competency: COMMUNICATIONS
Unit of Competency: PARTICIPATE IN WORKPLACE COMMUNICATION
Modules Title: PARTICIPATING IN WORKPLACE COMMUNICATION
Module Descriptor: This module covers the knowledge, skills and attitudes required to
obtain, interpret and convey information in response to workplace
requirements.
Nominal Duration: 16 hours
Qualification Level: NC II

Document Code
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Prerequisite: Receive and Respond to workplace Communication. (NCI)

Summary of Learning Outcomes:

Upon completion of this module, the students/trainees must be able to:

LO1. Obtain and convey workplace information

LO2. Complete relevant work related documents.

LO3. Participate in workplace meeting and discussion.

LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Specific • Parts of The • Group • Written test
relevant speech students/trai discussion observation
information is • Sentence nees must • Interaction • Practical
accessed constructi be provided • Lecture performanc
from on with the • Reportoria e test
appropriate • Effective following: l • Interview
sources communi
2. Effective cation • Writing
questioning • Conduct materials
and active interviews (pen &
listening and paper)
speaking • Referenc
skills are used es
to gather and (books)
convey • Manuals
information
3. Appropriate
medium is
used to
transfer
information
and ideas
4. Appropriate
non- verbal
communicatio
n is used
5. Appropriate
lines of
communicatio
n with
superiors and
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colleagues
are identified
and followed
6. Defined work
procedures
for the
location and
storage of
information
are used
7. Personnel
interaction is
carried out
clearly and
concisely

LO2. PARTICIPATE IN WORKPLACE MEETING AND DISCUSSION

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Team • Sentenc The • Group • Written
meetings are e students/trai discussion test
attended on constru nees must • Interaction • Practical /
time ction be provided • Lecture performanc
2. Own opinions • Technic with the e test
are clearly al following: • Interview
expressed writing
and those of • Recordi • Paper
others are ng • Pencils/ball
listened to informat pen
without ion • References
interruption (books)
3. Meeting • Manuals
inputs are
consistent
with the
meeting
purpose and
establish
protocols
4. Workplace
interaction are
conducted in
a courteous
manner
appropriate to
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cultural
background
and authority
in the
enterprise
procedures.
5. Questions
about simple
routine
workplace
procedures
and maters
concerning
working
conditions of
employment
are asked and
responded.
6. Meetings
outcomes are
interpreted
and
implemented

LO3. COMPLETE RELEVANT WORK RELATED DOCUMENTS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Ranges of • Basic The • Group • Written
forms relating to mathemati students/trai discussion test
conditions of cs nees must • Interaction • Practical/
employment are • Technica be provided • Lecture Performa
completed l writing with the nce test
accurately and • Types of following: • Interview
legibly forms
2. Workplace • Paper
data is recorded • Pencils /
on standard ball pen
workplace forms • Referenc
and documents e books
3. Basic • Manuals
mathematical
process are used
for routine
calculations
4. Errors in
recording
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information on
forms/documents
are identified and
rectified
5. Reporting
requirements to
superior are
completed
according to
enterprise
guidelines

(Note: Copy format for modules of instructions for Common and Core Competencies)

Basic Competency : TEAM WORK

Unit of Competency: WORK IN TEAM ENVIRONMENT
Modules Title: WORKING IN A TEAM ENVIRONMENT
Module Descriptor: This module covers the skills, knowledge and attitudes
required to relate in a work based environment.

Nominal Duration:
Qualification Level : NCII
Prerequisite : TEAMWORK (NC I)

Summary of Learning Outcomes:

Upon completion of this module, the students/trainees must be able to:

LO1. Describe and identify team role and responsibility in a team.

LO2. Describe work as a team.

LO1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM.

Assessment Contents Conditions Methodolog Assessment

Criteria ies Methods
1. Role and • Team The • Group • Written
objective of role. students/trainee discussion test
the team is • Relation s must be /interaction • Observati
identified. ship and provided with • Case on
2. Team responsi the following: studies • Simulatio
parameters, bilities • Simulati n
relationships • Role and • SOP of on • Role
and responsi workplace playing
responsibiliti bilities
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es are with • Job

identified. team procedures
3. Individual environm • Client /
role and ent. supplier
responsibiliti • Relation instructions
es within ship • Quality
team within a standards
environment team. • Organization
are al or external
identified. personnel
4. Roles and
responsibiliti
es of other
team
members are
identified
and
recognized.
5. Reporting
relationships
within team
and external
to team are
identified.

LO2. DESCRIBE WORK AS A TEAM MEMBER

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Appropriate • Communi The • Group • Observatio
forms of cation students/trainees Discussion/int n of work
communicati process must be provided eraction activities
on and • Team with the following: • Case • Observatio
interactions structure / • SOP of studies n through
are team workplace • Simulation simulation
undertaken. roles • Job or role play
2. Appropriate • Group procedures • Case
contributions • Organizatio
planning studies and
to n or external
and personnel
scenarios.
complement decision
team making
activities and
objectives
were made.
3. Reporting
using
standard
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operating
procedures
followed.
4. Development
of team work
plans based
from role
team were
contributed.

Unit of Competency: PRACTICE CAREER PROFESSIONALISM

Modules Title: PRACTICING CAREER PROFESSIONALISM
Module Descriptor: This module covers the knowledge, skills and attitudes
in promoting career growth and advancement.

Nominal Duration: 5 hours

Certifcate Level : NATIONAL CERTIFICATE LEVEL II
Prerequisite :

Summary of Learning Outcomes:

Upon completion of this module, the students/trainees must be able to:

LO1. Integrate personal objectives with organizational goals

LO2. Set and meet work priorities

LO3. Maintain professional growth and development

LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Pursue • Code of The • Video • Interview-
personal conduct students/trai presentation oral
growth and and nees must • Discussion • Written
work plan code of be provided • Research • Observatio
towards ethics with the n
improving • Personal following:
qualifications hygiene
set for • Interpers Equipment:
profession onal and • simulated
2. Maintain intrapers laborator
intrapersonal onal y room
and skills
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interpersonal • Commu • electronic

relationships nication learning
in the course skills device
of managing • Fundam • computer
self, based ental • television
on rights at and video
performance work set
evaluation. • Compan Materials/
3. Commitment y Supplies
to the procedur • Case
organization es and Studies
and its goal standard • Prints and
is s media
demonstrate
d in the
performance
of duties

LO2. SET AND MEET WORK PRIORITIES

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Competing • Work The • Lecture/Disc • Intervi
demands are values students/tr ussion ew-
prioritized to and ainees • Research/pr oral
achieve ethics must be oject • Written
personal, team • Company provided • Portfoli
and policies with the o
organizational • Company following: Assess
goals and operating ment
objectives. procedure Tools: • Simula
2. Resources and • assessm tion
are utilized standards ent tools
efficiently and • Gender for case
effectively to and studies
manage with developm Equipment:
priorities and ent • simulated
commitments • Personal laborator
3. Practice long hygiene y room
economic use • electronic
and maintenance learning
equipment and device
facilities are • computer
followed as per • television
established and video
procedures
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• set
Materials/Su
pplies:
• case
studies
• prints and
media
• Workplac
e/
location
assessm
ent

LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Trainings and • Certifica The • Film viewing • Interview-
career tions and students/tr • Lecture oral
opportunities are licenses ainees • Group • Written
identified and appreciati must be discussion • Observatio
availed of based on provided • Research n
on job • Particip with the • Simulated
requirements ate in following: training
2. Recognitions training workshops
are programs Materials/Su
sought/received • Awards/ pplies:
and rewards • Certificat
demonstrated as e and
proof of career licenses
advancement • Pen and
3. Obtain and paper
renew licenses
and/or
certifications
relevant to job
and career

Unit of Competency: PRACTICE OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES
Modules Title: PRACTICING OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
Module Descriptor: This module covers the knowledge, skills and attitudes required to
comply with the regulatory and organizational requirements for
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occupational health and safety such as identifying, evaluating and

maintaining OHS awareness.

Nominal Duration:
Certificate Level : NCII

PREREQUISITE :

Summary of Learning Outcomes

Upon completion of this module, the students/trainees must be able to:

LO1. Identify hazards and risks

LO2. Evaluate hazards and risks

LO3. Control hazards and risks

LO4. Maintain occupational health and safety awareness

LO1. IDENTIFY HAZARDS AND RISKS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Workplace o Hazards The • Interactive- • Situation
hazards and and risks students/trai Lecture Analysis
risks are identificatio nees must • Simulation • Interview
identified and n and be provided • Symposium • Practical
clearly control with the • Group Exam
explained. o Organizatio following: Dynamics • Written
2. nal safety Exam
Hazards/R and health Equipment:
isks and its protocol • Workplac
correspondin • Threshold e
g indicators limit value • PPE
are identified (TLV) • Learning
in with the • OHS Guides
company indicators • Hand-
procedures. outs
3. Contingency - Organiz
measures are ational
recognized Safety
and and
established in Health
accordance protocol
with
organizational
procedures.
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- OHS
indicato
rs
- Thresho
ld Limit
Value
- Hazard
s/Risk
Identific
ation
and
Control
• CD’s,
VHS
tapes,
transpare
ncies

LO2. EVALUATE HAZARDS AND RISKS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Terms of • TLV table The • Interactive/Le • Interview
maximum • Phil OHS students/trai cture • Written
tolerable limits Standard nees must • Situation Exam
are identified s be provided Analysis • Simulation
based on • Effects of with the • Symposium
threshold limit hazards following: • Film viewing
values (TLV)) in the • Group
2. Effects of workplace • Hand- Dynamics
hazards are • Ergonomi outs
determined cs - Phil
3. OHS issues • EGG OHS
and concerns Regulatio Standar
are identified ns ds
in a - Effects
accordance of
with Hazard
workplace s in the
requirements workpla
and relevant ce
workplace - Ergono
OHS mics
legislation. - EGG
Regulati
ons
Control

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
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- TLV
Table
• CD’s,
VHS
tapes,
transpare
ncies

LO3. CONTROL HAZARDS AND RISKS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. OHS 1. Safety The • Interactive/Le • Written
procedures Regulations students/trai cture • Interview
for • Clean Air Act nees must • Symposium • Case/Situat
controlling • Electrical and be provided • Film viewing ion
hazards and Fire Safety with the • Group Analysis
risk are Code following: Dynamics • Simulation
strictly • Waste • Self-Pace
followed. management • Hand-
2. Procedures • Disaster outs
in dealing Preparedness - Phil
with and OHS
workplace Management Standar
accidents, 2. Contingency ds
fire and Measures and - Effects
emergencies Procedures of
are followed Hazard
in s in the
accordance workpla
with the ce
organization’ - Ergono
s OHS mics
policies. - EGG
3. Personal Regulati
protective ons
equipment is Control
correctly - TLV
used in Table
accordance • OHS
with Personal
organization’ Records
s OHS • PPE
procedures

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
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and • CD’s,
practices. VHS
4. Procedures tapes,
in providing transpare
appropriate ncies
assistance in
the event of
workplace
emergencies
are identified
in line with
the
established
organization
al protocol.

LO4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Procedures • Operational The • Interactive/Le • Demonstrat
in health and students/trai cture ion
emergency safety nees must • Simulation • Interview
related drill procedure, be provided • Symposium • Written
are strictly practices with the • Film viewing • Portfolio
followed in and following: • Group Assessmen
line with the regulations Dynamics t
established • Emergency- • Workplac
organization related drills e
guidelines and training • PPE
and • OHS
procedures. personal
2. OHS records
personal • CD’s,
records are VHS
filled up in tapes,
accordance transpare
with ncies
workplace • Health
requirement record
s.
3. PPE are
maintained
in line with
organization
guidelines

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
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and
procedures.

Unit of Competency: PERFORM WORKPLACE SAFETY PRACTICES

Modules Title: PERFORMING WORKPLACE SAFETY PRACTICES

Module Descriptor: This module covers the knowledge, skills and attitudes in following
health, safety and security practices. It includes dealing with
emergency situations and maintaining safe personal standard.

Nominal Duration: 5 Hrs.

Certificate Level : NCII

PREREQUISITE :

Summary of Learning Outcomes

Upon completion of this module, the students/trainees must be able to:

LO1. Practice workplace safety, security and hygiene systems, processes and operation

LO2. Responds appropriately to faults, problems and emergency situations

LO3. 5’s in workplace

LO4. Environmental protection awareness

LO1. PRACTICE WORKPLACE SAFETY, SECURITY AND HYGIENE SYSTEMS,

PROCESSES AND OPERATION

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
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Assessmen Contents Conditions Methodologies Assessment

t Criteria Methods
1. Correct ▪ Health, The • Self- • Written/Oral
healthy, safety and students/traine paced/modul examination
safety and security es must be ar • Practical
security procedures provided with • Demonstratio demonstration
procedure ▪ Breaches the following: n
s are procedures • Small group
complied • Manuals discussion
in line with • Handbook • Distance
the safety and education
legislation security
and • Report
regulation (sample)

2. Correct
health,
safety and
security
procedure
s are
followed.

3. Breaches
of health,
safety and
security
procedure
s are
identified.

LO2. RESPONDS APPROPRIATELY TO FAULTS, PROBLEMS AND EMERGENCY

SITUATIONS

Document Code
OPERATING PROCEDURE
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Assessmen Contents Conditions Methodologies Assessment

t Criteria Methods
1. Emergency • Emerge The • Self- • Written/Oral
and ncy students/trainees paced/modul examination
potential procedu must be provided ar • Practical
emergency re with the following: • Demonstratio demonstration
are ▪ Perso n • Observation
recognized nal • Emergency • Small group
and injuri procedure discussion
appropriate es manuals • Distance
action are ▪ Fire • Handbook education
taken ▪ Electr safety and
2. Emergency ocuti security
procedures on • Report
are followed ▪ Natur • Emergency
in line with al drills –
enterprise cala instruction/guid
procedures mity elines
3. Assistance ▪ Crimi
is sought nal
from acts
colleagues • Safe
to resolve or person
respond to al
emergency present
situation ation
4. Safe standar
personal d
presentation
standard
are
identified
and
followed

LO3. 5’S IN WORKPLACE

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
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Assessmen Contents Conditions Methodologies Assessment

t Criteria Methods
1. Follow the • 5’s The • Self- • Written/Oral
principles of Principles students/trainees paced/modul examination
FI-FO must be provided ar • Practical
2. Set aside with the following: • Demonstratio demonstration
everything n • Observation
in its proper • soft brooms • Small group
place • duster discussion
3. Proper • organizers • Distance
labeling of • labeling education
cabinets/sh materials
elves • markers
4. Sweep
floor and
dust
furniture
and fixtures

LO4. ENVIRONMENTAL PROTECTION AWARENESS

Assessmen Contents Conditions Methodologies Assessment

t Criteria Methods
1. Segregat • Waste The • Self- • Written/Oral
es wastes manageme students/trainees paced/modul examination
2. Identify nt must be provided ar • Practical
bio- • Pollution with the following: • Demonstratio demonstration
degradabl control n • Observation
e from • Effect of • Modules • Small group
non-bio- pollution • Reference discussion
degradabl • Types of book • Distance
e pollutants • Guidelines on education
3. Empties waste disposal
trash • Flyers/brochur
regularly es
4. Use
environm
ental
friendly
materials
in waste
disposal
5. Proper
waste
disposal

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
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Unit of Competency: OBSERVE WORKPLACE HYGIENE PROCEDURES

Modules Title: OBSERVING WORKPLACE HYGIEN PROCEDURES
Module Descriptor: This module covers the knowledge, skills and attitudes. In
observing workplace hygiene procedures.

Nominal Duration: 5 hours

Certificate Level : NCII

PREREQUISITE :

Summary of Learning Outcomes

Upon completion of this module, the students/trainees must be able to:

LO1. Practice personal grooming and hygiene

LO2. Practice safe and hygienic handling, storage and disposal of food, beverage, and
materials

LO3. Identify and respond to hygienic risk

LO4. Cleaning and disinfectant

LO1. PRACTICE PERSONAL GROOMING AND HYGIENE

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Proper Hygiene The • Self- • Written
hygiene procedure students/trai paced/modu examinati
procedures s nees must lar on
are followed ▪ Proper be provided • Demonstrati • Practical
2. Personal hand with the on demonstra
grooming and washin following: • Small group tion
hygiene are g Proper discussion
practice ▪ Regula hygiene • Distance
regularly r procedur education
bathing e
▪ Approp manuals
riate Soap
and Sanitizer
clean Hygiene
clothing products

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
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▪ Cleanin
g and
sanitizi
ng
proced
ures
▪ Person
al
hygien
e

LO2. PRACTICE SAFE AND HYGIENE HANDLING, STORAGE AND DISPOSAL OF

FOOD, BEVERAGE, AND MATERIALS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Proper Hygiene The • Self- • Written/ora
handling, procedure students/trai paced/modu l
storage and s nees must lar examinatio
disposal of ▪ Proper be provided • Demonstrati n
food, food with the on • Practical
beverage, and handling following: • Small group demonstra
materials are and discussion tion
followed storage • Proper • Distance
2. Proper ▪ Correct hygiene education
disposal of work procedur
waste are practices e
hygienically ▪ Proper manuals
practice waste • Soap
regularly disposal • Sanitizer
3. Proper ▪ Person • Hygiene
cleaning al hygiene products
procedures ▪ Pest • Proper
control food
▪ Principl handling
es of and
HACCP storage
manual

LO3. IDENTIFY AND RESPOND TO HYGIENE RISK

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
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Assessment Contents Condition Methodologies Assessment

Criteria s Methods
1. Potential Types of The • Self • Written/ora
hygiene risks are hygiene students/tr paced/modu l
identified risks ainees lar examinatio
2. Action to ▪ Bacteria must be • Demonstrati n
minimize and and provided on • Practical
remove hygiene contaminat with the • Small group demonstra
risk are taken ion following: discussion tion
3. Hygiene risk ▪ Inapprop • Proper • Distance
beyond the riate food hygiene education
control of handling procedu
individual are ▪ Poor re
reported to work manual
proper authority practices s
▪ Cross • Soap
contaminat • Sanitize
ion r
▪ Disposal • Hygiene
of garbage product
or s
potentially
contaminat
ed waste

LO4. CLEANING AND DISINFECTANT

Assessment Contents Condition Methodologies Assessment

Criteria s Methods
1. Identify and • Different The • Self • Written/ora
use proper cleaning students/tr paced/modu l
cleaning materials ainees lar examinatio
materials • Cleaning must be • Demonstrati n
2. Follow procedures provided on • Practical
proper • Cleaning with the • Small group demonstra
cleaning Guidelines following: discussion tion
procedures • Proper • Distance
3. Use proper hygiene education
disinfectant procedu
s re
manual
s
• Soap
• Sanitize
r

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
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• Hygiene
product
s

Unit of Competency: DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Modules Title: DEVELOPING AND UPDATE INDUSTRY KNOWLEDGE
Module Descriptor: This module covers the knowledge, skills and
attitudes required to access, increase and update
industry knowledge .

Nominal Duration: 5 hours

Certificate Level : NCII

PREREQUISITE :

Summary of Learning Outcomes

Upon completion of this module, the students/trainees must be able to:

LO1. Identify and access key resources of information on the industry

LO2. Access, apply and share industry information

LO3. Update continuously relevant industry knowledge

LO1. IDENTIFY AND ACCESS KEY RESOURCES OF INFORMATION ON THE INDUSTRY

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Sources of Information The • Self- • Written
information sources students/trainees paced/modu examinati
on the ▪ media must be provided lar on
industry are ▪ reference with the following: • Demonstrati • Practical
correctly book • Proper on demonstra
identified and ▪ libraries hygiene • Small group tion
accessed ▪ union procedure discussion
2. Specific ▪ industry manuals • Distance
information association • internet education
on sector of ▪ internet • personal
work is ▪ personal computer
accessed and observation • reference book
updated • industry
journals

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
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LO2. ACCESS, APPLY AND SHARE INDUSTRY INFORMATION

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1 Sources of • Trade The • Self- • Written/ora
information on unions students/trai paced/modu l
the industry are environme nees must lar examinatio
accessed and ntal issues be provided • Demonstrati n
applied and with the on • Practical
2. Industry requireme following: • Small group demonstra
information is nts discussion tion
correctly o Industrial • Industry • Distance
applied to day- relations journals/ education
to-day activity issues and manuals
3. Information to major • internet
assist effective organizatio • personal
work n computer
performance is o Career • reference
obtained opportuniti book
es
o Work ethic
required to
work in the
industry
o Quality
assurance

LO3. UPDATE CONTINUOUSLY RELEVANTINDUSTRY KNOWLEDGE

Assessment Contents Condition Methodologies Assessment

Criteria s Methods
1. Updated Information The • Self • Written/ora
knowledge sources students/tr paced/modu l
is shared ▪ media ainees lar examinatio
with ▪ libraries/ must be • Demonstrati n
customer referenc provided on • Practical
and e book with the • Small group demonstra
colleagues ▪ union/in following: discussion tion
2. Formal and dustry • intern • Distance
informal associati et education
research is on • perso
use to ▪ internet nal
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OPERATING PROCEDURE
TESDA-OP-CO-01
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update comp
general Legislation uter
knowledge that • refere
of the affects the nce
industry industry book

Unit of Competency: PERFORM COMPUTER OPERATIONS

Modules Title: PERFORMING COMPUTER OPERATIONS
Module Descriptor: This module covers the knowledge, skills and attitudes
needed to perform computer operations. This includes in
putting, accessing, producing and transferring data using
appropriate hardware and software.

Nominal Duration: 40 hours

Level of Qualification : NCII

PREREQUISITE :

Summary of Learning Outcomes

Upon completion of this module, the students/trainees must be able to:

LO1. Plan and prepare the task to be undertaken

LO2. Input data into the computer

LO3. Access information using computer

LO4. Produce output data using computer system

LO5. Maintain computer equipment and system

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
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LO1. PLAN AND PREPARE THE TASK TO BE UNDERTAKEN

Assessm Contents Conditions Methodolo Assessment

ent gies Methods
Criteria
1. Requireme • Types of The
nts of the computers students/traine
task and basic es must be
undertake features of provided with
n are different the following:
determine operating • Equipment
and systems and
properly • Plain Accessorie
understoo parts of a s
d computer
2. Appropriat • Storage - personal
e devices and computer
hardware basic - network
and categories system
software is of memory - communica
selected in • Types of tion
accordanc software equipment
e with the • Computer - printer
task capacity - scanner
assigned • OHS - keyboard
and Guidelines - mouse
required • Computer
outcome Capacity • Supplies
3. Planned and
tasked Materials
conformed - office
with the supplies
OHS - diskettes
guidelines - CDs
and - Zip disks
procedure
s • Tools
- Set of
screw
driver

• Learning
Materials
- Learning
elements/a
ctivity
sheets
- Manufactur
er’s manual

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
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LO2. INPUT DATA INTO THE COMPUTER

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Entered data • Standard The
into the operating students/lear
computer procedures in ners must be
using entering and provided
appropriate saving data into with the
program/applic the computer following:
ation is in • Storage media
accordance • Ergonomic • Equipment
with company guidelines and
procedures Accessori
es
2. Accuracy of - personal
information is computer
checked in - network
accordance system
with the -
standard comm
operating unication
procedures equipment
- printer
3. Information is - scanner
saved in - keyboard
accordance - mouse
with the • Supplies
standard and
operating Materials
procedures - office
supplies
4. Inputted data - diskettes
that are stored - CDs
in the storage - Zip disks
media are in • Tools
accordance - Set of
with the screw
requirements driver
• Learning
5. Work is Materials
performed - Learning
within the elements/
ergonomic activity
guidelines sheets
-
Manuf
acturer’s
manual
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
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LO3. ACCESS INFORMATION USING COMPUTER

Assessmen Contents Conditions Methodologie Assessmen

t Criteria s t
Methods
1. Correct • Procedures/T The
program/app echniques in students/learners
lication is Accessing must be provided
selected Information with the following:
based on job
requirement • Desktop • Equipment
s Icons and
Accessories
2. Program/app • Keyboard - personal
lication Techniques computer
containing Based on - network
the OHS system
information Requirement - communicati
required is s on equipment
accessed in - printer
accordance - scanner
with the - keyboard
company - mouse
procedures
• Supplies and
3. Desktop Materials
icons are - office
correctly supplies
selected, - diskettes
opened and - CDs
closed for - Zip disks
navigation
purposes. • Tools
- Set of screw
4. Keyboard driver
techniques
is carried out • Learning
in line with Materials
OHS - Learning
requirement elements/acti
s for safe vity sheets
use of - Manufacturer
keyboards ’s manual

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
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LO4. PRODUCE OUTPUT DATA USING COMMUNICATION SYSTEM

Assessment Contents Conditions Methodologie Assessmen

Criteria s t
Methods
1. Entered • Software The
data is Commands students/learners
processed must be provided
using • Operation with the following:
appropriate and Use of
software Peripheral • Equipment
commands Devices and
Accessories
2. Printed out • Procedures - personal
data as in computer
required using Transferring - network
computer Files/Data system
hardware/perip - communicati
heral devices on equipment
is in - printer
accordance - scanner
with standard - keyboard
operating - mouse
procedures
• Supplies and
3. Transferred Materials
files/data - office
between supplies
compatible - diskettes
systems using - CDs
computer - Zip disks
software,
hardware/perip • Tools
heral devises - Set of screw
is in driver
accordance
with standard • Learning
operating Materials
procedures - Learning
elements/acti
vity sheets
- Manufacturer
’s manual

LO5. MAINTAIN COMPUTER EQUIPMENT AND SYSTEMS

Document Code
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Assessment Contents Conditions Methodologie Assessmen

Criteria s t
Methods
1. Cleaning, • Cleaning, The
minor Minor students/learners
maintenanc Maintenance must be provided
e and and with the following:
replacement Replacement
of s of • Equipment
consumable Consumable and
s are s Accessories
implemente • Creating - personal
d in More Space computer
accordance in the Hard - network
with Disk system
standard • Reviewing - communicati
operating Programs on equipment
procedures • Deleting - printer
Unwanted - scanner
2. Procedures Files - keyboard
for ensuring • Checking - mouse
security of Hard Disk for
data Errors • Supplies and
including • Viruses and Materials
regular Up to Date - office
back-ups Anti-Virus supplies
and virus Programs - diskettes
checks are - CDs
implemente - Zip disks
d in
accordance • Tools
with - Set of screw
standard driver
operating
procedures • Learning
Materials
3. Basic file - Learning
maintenanc elements/acti
e vity sheets
procedures - Manufacturer
are ’s manual
implemente
d in line with
the
standard
operating
procedures

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
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Unit of Competency: PROVIDE EFFECTIVE CUSTOMER SERVICE

Modules Title: PROVIDING EFFECTIVE CUSTOMER SERVICE
Module Descriptor: This module covers the knowledge, skills and attitude in providing
effective customer service.

Nominal Duration: 24 hours

Certificate Level :
Prerequisite :
Summary of Learning Outcomes

Upon completion of this module, the students/trainees must be able to:

LO1. Apply effective verbal and non-verbal communication skills to respond to customer
needs

LO2. Provide prompt and quality service to customer

LO3. Handle queries through telephone, fax machine, internet and e-mail

LO4. Handle customer complaints, evaluation and recommendations

LO1. APPLY EFFECTIVE VERBAL AND NON-VERBAL COMMUNICATION SKILLS TO

RESPOND TO CUSTOMER NEEDS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Standard 1. Person The • Modular (Self- • Interview
Operating ality students/trainees paced (oral/questio
Procedures develop must be provided learning) nnaire)
(SOP) when ment with the following: • Electronic • Observation
greeting the and • Tools Learning • Demonstrati
guest were public - Recorder • Industry on of
followed relations - Microphone Immersion Practical
2. Information 2. Basic - Full-body • Demonstratio Skills
were properly oral mirror n
disseminated commun - Company • Film-viewing
3. Use ication/ dress
interactive writing • Equipment
communicatio memos - Video
n with others and Camera
letters recorder
3. - Television
Preparin - VHS/DVD
g job Player
docume • Materials
ntation - V8 tape
- Followin - CD
g - Make-up kit
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
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instructio - References:
ns Books,
- Filling- brochures,.
out manuals
forms -

LO2. PROVIDE PROMPT AND QUALITY SERVICE TO CUSTOMER

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Customer 1. Food The • Modular (Self- • Interview
needs were and students/trai paced (oral/questio
assessed culture nees must learning) nnaire)
according to 2. Explorati be provided • Electronic • Observation
relationships on of with the Learning • Demonstrati
between food food following: • Industry on of
and religion, trends • Tools Immersion Practical
gender, - Past, - Record • Demonstratio Skills
folkways, present er n
mores and and - Microph • Film-viewing
life-cycle future one
2. Communicati trend - Full-
on standards 3. Commu body
in customer nication mirror
service were standard - Compa
followed s in ny
3. Identified custome dress
opportunities r service • Equipmen
to enhance t
the quality of - Video
services and Camera
products were recorde
implemented r
4. Time - Televisi
management on
- VHS/D
VD
Player
• Materia
ls
- V8 tape
- CD
- Make-
up kit

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
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Certification 08 March 2017
Office
 TESDA-OP CO-01-F11
(Rev.No.00-03/08/17)

- Referen
ces:Boo
ks,
brochur
es,.
manual
s
-

LO3. HANDLE QUERIES THROUGH TELEPHONE, FAX MACHINE, INTERNET AND E-

MAIL

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Applied 1. Uses of The • Modular (Self- • Interview
telephone telephone, students/trai paced (oral/questio
ethics fax nees must learning) nnaire)
2. Applied correct machine, be provided • Electronic • Observation
procedure in internet and with the Learning • Demonstrati
using e-mail following: • Industry on of
telephone, fax 2. Telephone • Tools Immersion Practical
machine and and - Record • Demonstratio Skills
internet electronic er n
3. Daily report is mail ethics - Microph • Film-viewing
accomplished 3. Procedure one
according to s in handling - Full-
company rules queries body
and mirror
regulations - Compa
ny
dress
• Equipmen
t
- Video
Camera
recorde
r
- Televisi
on
- VHS/D
VD
Player
- Fax
Machin
e
- Comput
er with
printer
and
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internet
connect
ion
• Materia
ls
- V8 tape
- CD
- Make-
up kit
- Referen
ces:Boo
ks,
brochur
es,.
manual
s
-

LO4. HANDLE CUSTOMER COMPLAINTS, EVALUATION AND RECOMMENDATIONS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Interview 1. Guidelin The • Modular (Self- • Interview
skills es in students/trai paced (oral/questio
2. Skills in handling nees must learning) nnaire)
handling complain be provided • Electronic • Observation
customer ts with the Learning • Demonstrati
complaints 2. Procedu following: • Industry on of
3. Guidelines in res in • Tools Immersion Practical
handling respondi - Record • Demonstratio Skills
complaints ng and er n
were identified resolving - Microph • Film-viewing
4. Complaints complain one
were ts - Full-
evaluated and body
resolved mirror
based on its - Compa
nature, details ny
and degree of dress
liability • Equipmen
t
- Video
Camera
recorde
r
- Televisi
on

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- VHS/D
VD
Player
- Fax
Machin
e
- Comput
er with
printer
and
internet
connect
ion
• Materia
ls
- V8 tape
- CD
- Make-
up kit
- Referen
ces:Boo
ks,
brochur
es,.
manual
s
-

Unit of Competency: PROVIDE A LINK BETWEEN KITCHEN AND SERVICE AREA

Modules Title: PROVIDING A LINK BETWEEN KITCHEN AND SERVICE AREA
Module Descriptor: This module deals with knowledge, skills and attitude in liasing
between kitchen and service areas, cleaning and clearing food
service areas.
Nominal Duration: hours
Level of Qualifications: NC II
Prerequisite:
Summary of Learning Outcomes

Upon completion of this module, the students/trainees must be able to:

LO1. Liase between kitchen and service areas

LO2. Clean and clear food service area

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LO1. LIASE BETWEEN KITCHEN AND SERVICE AREAS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Kitchen • Workfl The • Lecture • Oral
service points ow students/trai • Discussion Examination
were structur nees must • Film viewing • Written
attended to es be provided • Demonstratio examination
and within a with the n • Performanc
monitored to food following: e Test
ensure and
prompt pick beverag • Table
up for food e and
items based service chairs
on location • Dinner
establishment • Comm fork
policy unicatio • Table
2. Quality of n and cloth
food was interper • Table
checked in sonal napkin
accordance skills • Teaspoo
with • Roles n
establishment and • Glasswar
standards responsi es
3. Service ware bilities • Condime
was checked in the nt
for chips, food • Water
marks, spills, service goblet
and drips team • Sugar
4. Plates and/or
bowl /
trays are
creamer
carried out
safely • Cup and
5. Food is saucer
transferred • Flower
and placed arrangem
promptly at ent
the (fresh/arti
appropriate ficial)
service point • Dinner
in accordance knife
with safety • Ashtray
requirements • Tray
6. Colleagues • Plates
were advised • Linens
promptly • Service
regarding wares
readiness of
items for
service
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7. Traditional
items
required from
the kitchen
were
identified
through
monitoring of
service areas
and
consultation
with other
service
colleagues

LO2. CLEAN AND CLEAR FOOD SERVICE AREA

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Used items • Hygienic The • Lecture • Oral
were properly and students/tr • Discussion Examination
removed from appropriat ainees • Film viewing • Written
service areas e personal must be • Demonstratio examination
and safely presentati provided n • Performanc
transferred to on with the e Test
the • Legislation following:
appropriate on OH & S
location for and food • Table
cleaning hygiene and
2. Leftover chairs
food and • Dinner
disposables fork
are disposed • Table
of in cloth
accordance • Table
with hygiene napkin
regulations • Teaspo
on
• Glassw
ares
• Condim
ent
• Water
goblet

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• Sugar
bowl /
creamer
• Cup
and
saucer
• Flower
arrange
ment
(fresh/a
rtificial)
• Dinner
knife
• Ashtray
• Tray
• Plates
• Linens
• Service
wares

Unit of Competency: PROVIDE FOOD AND BEVERAGE SERVICE

Modules Title: PROVIDING FOOD AND BEVERAGE SERVICE
Module Descriptor: This module deals with knowledge, skills and attitude in preparing
dining/restaurant area for service, preparing and setting tables,
welcoming customers, taking and processing orders, serving and
clearing food and drinks, closing down restaurant/dining area

Nominal Duration: 80 hours

Level of Qualification: NC II
Prerequisite:
Summary of Learning Outcomes

Upon completion of this module, the students/trainees must be able to:

LO1. Apply effective verbal and non-verbal communication skills to respond to customer needs

LO2. Prepare and set tables

LO3. Welcome customers

LO4. Take and process orders

LO5. Serve and clear food and drinks

LO6. Close down restaurant/dining area

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LO1. PREPARE DININ/RESTAURANT AREA FOR SERVICE

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
• Preparat The
1. Table ion of students/trai
appointment service nees must
is prepared equipme be provided
before setting nt / with the
the table utensils following:
and • Tables
2. All pre-set supplies and chairs
equipment / • Cleanlin • Glassware
utensils must ess and • Dinner
be condition fork
immaculately of • Dinner
clean equipme spoon
sanitized with nt / • Table
sanitizing utensils cloth
detergent and • Table
supplies napkin
3. Sanitized
equipment / • Teaspoon
utensils are • Menu and
wiped dry and wine list
free from • Flower
spots or water arrangeme
marks nt
(artificial/fre
4. Linen in fresh, sh)
clean and • Dinner
without spots knife
on stains and • Ashtray
not wrinkled • Trays
• Plates
5. Place mat are
• Cutlery
clean and
• Crockery
without odor
• Linen
6. No wobbly • Condimen
tables or ts
chairs • Cash
register
7. No damaged • Coffee
time of cutlery maker

8. Verifies menu
variation and
daily specials
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with kitchen
staff

LO2. PREPARE AND SET TABLES

Assessment Contents Conditions Methodologi Assessment

Criteria es Methods
1. Standard of • Completen The • Lecture • Oral
Table Set -
ess of table students/trai • Discussio examinatio
set-up nees must n n
Up • Balance be provided • Film • Written
and with the viewing examinatio
A.
Completenes Uniformity following: • Demonstr n
s: of utensils ation • Performan
used • Table and ce test
− All needed
utensils are • Order of chairs
set up the the utensils • Dinner
table prior to • Eye appeal fork
serving • Timeliness • Table
orders. cloth
Coffee tea • Table
must go with napkin
sugar and • Teaspoon
milk / creamer • Glassware
− Place mat is s
set up when • Condimen
the table is t
not covered • Water
with table goblet
cloth. It is a • Sugar
placed at the bowl /
center of the creamer
cover. • Cup and
− Require saucer
condiments • Flower
as stated in arrangem
the event ent
order are (fresh/artifi
available and cial)
properly • Dinner
installed knife
before the • Ashtray
start of the • Tray
function. • Plates
− Client • Linens
requirements

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as stated in • Service
the event wares
order are
available and
properly
installed
before the
start of the
function
− If – pre – set
up is made,
the additional
cutlery are
completed
prior to
serving
orders
B. Balance and
Uniformity:
− Even spacing
between
chairs and
cover.
− Cutlery are
space at least
½ inch from
the edge of
the table
− Same utensils
is set up for
the same
order
− Cutlery are
aligned
properly with
the same
distance from
the edge of
the table
C. Order:
− All service
utensils are
placed on the
appropriate
side of the
cover.
− The glasses
cups, savers,
spoon, knife
and cocktail
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fork are on
the right side
− Fork and side
dishes are on
the left side
− Folded paper
napkin on the
left side under
the fork
− Water glass is
set on the
right side
about an inch
on top of the
knife
− Required
condiments
as well as
flower base
are placed at
the center of
the table.
− The cutlery
are arranged
in proper
sequence
following the
order by
which they
will be served
D. Eye
Appeal
− Presidential
and buffet
table are
skirted for
banquet
functions
− Appropriate
color
combination
are used
− No eye sore
is seen in the
dining area
− Appropriate
center piece
and other
desert are
provided for
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E. Time Lines:
− Set – up is
completed on
time at least
thirty minutes
prior to start
the operation
on banquet
functions

LO3. WELCOME CUSTOMERS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
• Welcomi The • Lecture • Return
1. Lead the ng / students/tr • Discussion demonstra
customer greeting ainees • Demonstrati tion
towards the the must be on • Observatio
table guest provided • Video n
protocol with the presentation • Oral/writte
2. Walk a little a • Steps following: n
head of procedur • Guidelin examinatio
customer e and es n
when rationale • Compan
escorting in y rules and
seating regulations
3. Endorsed
the
them to the
guest • Simulate
captain or
d
waiter and
environme
assist them in
nt
getting
seated
according to
table
allocation

4. Captain or
waiter pulled
the chair for
the lady and
assist her in
getting
seated

5. Presented
menu and
drink lists
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LO4. TAKE AND PROCESS ORDERS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Orders are • Take The • Lecture • Written/Or
taken and food / students/trai • Discussion al test
recorded beverage nees must • Film viewing • Practical
accurately order be provided • Demonstrati test
with minimal • Present with the on
the menu following:
disruption to
customers to guests • Menu
cards
2. Recommend • Order
ations and pad /
suggestions slip
are made to • Pen
assist
customers
with drink
and meal
selections
3. Customer
questions on
menu items
are
answered
correctly and
courteously
in
accordance
with
enterprise
policy
4. Information
about any
special
requests,
dietary or
cultural
requirements
are relayed
accurately to
kitchen
where
appropriate

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5. Ordering
systems
were
operated
correctly in
accordance
with
establishmen
t procedures
6. Glassware,
service ware
and cutlery
suitable for
menu
choices are
provided and
adjusted in
accordance
with
establishmen
t procedures

LO5. SERVE AND CLEAR FOOD AND DRINKS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Food and • Sequenc The • Lecture • Written/Or
beverage e table students/trai • Discussion al test
collections were serving ( nees must • Film viewing • Practical
collected a la be provided • Demonstrati test
promptly from carte, la with the on
service areas, carte following:
checked fine • Guidelines
for presentation dining • Instruction
and conveyed to with s
customers wine • Hotel &
safely service Restauran
2. Flow of • Safety t rules and
service and practices regulation
meal delivery is and • Table and
monitored in precauti chairs
accordance with onary • Trays
enterprise measure • Condimen
procedures s in ts
3. Delays of serving • Ashtrays
deficiencies in guest • Shakers
service were orders
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recognized and • Bussing • Flower

followed up and base
promptly based cleaning • Table
on enterprise the table napkins
policy • Glassware
4. Food and • Able cloth
beverage were • Chinaware
served • Flatware
courteously in
accordance with
establishment
standards and
hygiene
requirements
5. Additional
food and
beverage were
offered and
served at the
appropriate
times
6. Tables were
cleared of
crockery, cutlery
and glassware
at the
appropriate time
and with
minimal
disruption to
customers
7. Accounts
were organized,
presented and
processed in
accordance with
establishment
procedures
8. Bid goodbye
to guests
courteously from
the
restaurant/dinin
g area and table
appointments
are re-set

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LO6. CLOSE DOWN RESTAURANT/DINING AREA

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
• Procedu The • Lecture • Written/Or
1. Equipment res in re- students/trai • Discussion al test
were stored setting nees must • Film viewing • Practical
and/or prepared tables be provided • Demonstrati test
for the next • Safety with the on
service in practices following:
accordance in • Trays
with resetting • Flat wares
establishment the table • Table
procedures cloth
• Table and
2. Restaurant/di
chairs
ning area was
• Side towel
cleared,
cleaned or • Glass
dismantled in ware
accordance • Ashtray
with • Condimen
establishment ts
procedures and • Flower
safety base
requirements

3. Re-set tables
correctly for the
next service in
accordance
with procedures
and
requirements

4. Services was
reviewed and
evaluated with
colleagues
identifying
possible
improvements

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Unit of Competency: PROVIDE ROOM SERVICE

Modules Title: PROVIDING ROOM SERVICE
Module Descriptor: This module covers the knowledge, skills and attitude
required in providing room service in commercial accommodation
establishments.

Nominal Duration:
Certificate Level: National Certificate Level II
Prerequisite:
Summary of Learning Outcomes

Upon completion of this module, the students/trainees must be able to:

LO1. Take and process room service orders

LO2. Set-up trays and trolleys

LO3. Present room service meals and beverages to guest

LO4. Present room service accounts

LO5. Clear room service area

LO1. TAKE AND PROCESS ROOM SERVICE ORDERS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Answer • Taking The • Modular(self- • Interview(or
telephone with room students/trai paced) al/questionn
proper service nees must • Electronic aire)
telephone orders be provided Learning • Observation
etiquettes with the • Industry • Demonstrati
2. Check name following: Immersion on of
of customer • Film viewing Practical
during • Materials/ • Demonstratio Skills
interaction Supplies n • Written
3. Clarifies, - Pen and • Discussion Examination
repeat and paper
checks details - Guidelines
accurately - Instruction
4. Uses selling s
techniques
when
appropriate

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5. Advise clients
of approximate
time of delivery
6. Records
service orders
according to
establishment’s
standards
7. Interprets
room service
orders received
from doorknob
dockets
8. Promptly
transfer orders
in appropriate
location for
preparation

LO2. SET-UP TRAYS AND TROLLEYS

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Prepare food • Equipme The • Modular(self • Interview(or
and beverage nt and students/train -paced) al/questionn
items in material ees must be • Electronic aire)
accordance to selection provided with Learning • Observation
establishment and set- the following: • Industry • Demonstrati
standards up Immersion on of
2. Prepare • Tools • Film viewing Practical
general - Butlers • Demonstrati Skills
service - Condiments on • Written
equipments - Cutlery • Discussion Examination
according to - glassware
establishment • Materials/Su
standards pplies
3. Set up trolleys - Hand towels
and trays for - Pen and
variety of paper
meals in - beverage
accordance to
set-up
presentation
and
establishment
standards

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4. Selects and
checks
equipment and
materials for
cleanliness
and damages
5. Food and
beverages are
promptly
collected
based on
establishment
procedures
6. Checks orders
before leaving
the kitchen for
delivery

LO3. PRESENTS ROOM SERVICE MEALS AND BEVERAGES TO GUESTS

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Knocks • Room The • Modular(self • Interview(or
guest’s room service students/train -paced) al/questionn
courteously meal ees must be • Industry aire)
2. Greets guest delivery provided with Immersion • Observation
upon entry of and the following: • Film viewing • Demonstrati
the room in serving • Demonstrati on of
accordance to • Tools on Practical
establishment - trays • Discussion Skills
’ standards • Equipments: • Written
3. Consults - Trolleys Examination
guest as to - Toasters
where the - Warming
tray is laid or equipment/li
where to ds
position - beverage
trolley inside • Materials/Su
the room pplies
- Linen
- Glassware
- Table
appointment
s

Document Code
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LO4. PRESENT ROOM SERVICE ACCOUNTS

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Check guest • Billing The • Modular(self • Interview(or
account of guest students/traine -paced) al/questionn
accurately es must be • Industry aire)
2. Presents provided with Immersion • Observation
account in the following: • Film viewing • Demonstrati
accordance to • Demonstrati on of
establishment • Materials/Su on Practical
s’ procedures pplies • Discussion Skills
3. Presents - Pen and • Written
cash payment paper Examination
to cashier for - Cashier’s
processing in receipt
accordance to - Guidelines
establishment - instructions
s’ guidelines
4. Presents
charge
accounts to
guest for
signing based
on
establishment
s’ procedures

LO5. CLEAR ROOM SERVICE AREA

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Checks and • Clean The • Modular(self • Interview(or
clear floors in room students/train -paced) al/questionn
accordance service ees must be • Industry aire)
with area provided with Immersion • Observation
establishment’ the following: • Film viewing • Demonstrati
s policy and • Demonstrati on of
guidelines • Equipment: on Practical
2. Returns - Trolleys • Discussion Skills
trays and - Toasters • Written
trolleys to the - Warming Examination
room service equipments
in accordance • Materials/Su
to company pplies
procedures - Linens
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3. Re-stocks - Table and

food and appointment
beverage and - glassware
equipments in
accordance to
establishment’
s policy

Unit of Competency: DEVELOP AND UPDATE FOOD AND BEVERAGE

KNOWLEDGE
Modules Title: DEVELOPING AND UPDATING FOOD AND BEVERAGE
KNOWLEDGE
Module Descriptor: This module covers the knowledge, skills and attitude
required in researching general information on food and beverage
cocktails, and sharing in

Nominal Duration:
Certificate Level: National Certificate Level II
Prerequisite:
Summary of Learning Outcomes

Upon completion of this module, the students/trainees must be able to:

LO1. Research general information on food and beverage cocktails

LO2. Share information with customers

LO1. RESEARCH GENERAL INFORMATION ON FOOD AND BEVERAGE COCKTAILS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Required • Past The • Lecture • Oral
information and students/tr • Discussion examination
was identified current ainees • Film viewing • Written
based on daily trend in must be • Demonstratio examination
activities food provided n • Performanc
associated and with the e test
with the job beverag following:
2. Suitable e
sources were • Types • Food and
identified of food beverage
based on the and reference
required beverag books
information on e

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food and • Special • Recipes

beverage dietary and
3. Current require menus
knowledge of ments • Internet
food and • Special • Trade
beverage were cultural shows
offered and needs and
recommended exhibition
when s
appropriate • Food and
4. Responded cooking
courteously demonstr
and correctly ations
to customer • Menu
questions on card
menus and
drink lists

LO2. SHARE INFORMATION WITH CUSTOMERS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Assistance • Appropri The • Lecture • Oral
to customers ate students/tra • Discussion examination
on selection combina inees must • Film viewing • Written
of food and tions of be provided • Demonstratio examination
beverage food and with the n • Performanc
items was beverag following: e test
provided e based
base on on the • Food and
enterprise following: beverage
policy - Custome reference
2. Suitable r books
combinations prefere • Recipes
of food and nces and menus
beverages - Tradition • Internet
were offered al • Trade
and combin shows and
recommende ations exhibitions
d when of • Food and
appropriate foods cooking
3. Responded and demonstrati
courteously bevera ons
and correctly ges • Menu card
to customer - Special
questions on dietary

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 61
PROGRAM REGISTRATION Issued by Date
Certification 08 March 2017
Office
 TESDA-OP CO-01-F11
(Rev.No.00-03/08/17)

menus and require

drink lists ments
- Special
cultural
needs
• National
/local
Act
related
to
service of
food and
beverage

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 62
PROGRAM REGISTRATION Issued by Date
Certification 08 March 2017
Office